All these years I thought I was a PSL hater until I had a PSL with real pumpkin last fall. I’m a changed woman. This syrup is sweetened with maple, like I prefer my pumpkin pie. It’s earthy and spicy and takes the chill off of fall. Now all you need is a shot or two of smooth espresso and frothy milk.
- 1 c. filtered water
- 1/2 c. pumpkin puree (canned or roasted)
- 1/2 c. maple syrup
- 1/8 tsp. cinnamon
- dash of nutmeg
- dash of salt
- pinch of ginger
- pinch of cloves
- Add all ingredients into a blender or food processor and process for about 30 seconds. This will breakdown the pumpkin so you can squeeze out as much flavor as possible.
- Pour into a small saucepan and bring to a simmer on medium heat, stirring occasionally. Turn the heat up until a rolling boil occurs and remove from heat.
- Pour through a fine mesh strainer pressing syrup through with a spatula. Store in fridge for up to 3 weeks. Some separation will occur. Shake well before using.
Use about 3 tablespoons of syrup per latte.