If you’re new around here, let me introduce myself. My name is Fallon and I’m a HUGE pumpkin fan. Long before the craze of the PSL at Starbucks, I’ve became obsessed with all things pumpkin. I blame it on my grandmas amazing pumpkin pie growing up. As an adult, I learned that pumpkin was not just for making sweet treats, but also is pretty amazing in savory dishes too. In fact in other parts of the world, its actually a common year around food.

When the PSL first came out at Starbucks, I actually was not a fan–it’s way too sweet in my opinion. Did you know a grande PSL from Starbucks actually has 50g of sugar in it–INSANE! I quickly learned that you can customize your PSL to make it a little easier to swallow, especially if you’re watching your sugar intake. Now when I order from Starbucks, I get a Grande PSL with coconut milk and just 1-2 pump of pumpkin spice as opposed to the 4 that they normally add. I also hold the whip cream. But even once you cut the sugar significantly, Starbucks is expensive, so I was determined to make an even better PSL at home.

That was when I came across the Purely Pumpkin cookbook, which is amazing by the way and I highly recommend if you are interested in adding a few unique pumpkin recipes to your rotation. Allison has a pumpkin latte syrup that is so good, you’ll forget Starbucks even exist. I added an extra 1/4 teaspoon of salt to the original recipe, just to get a little more salty/sweet.

If you’re a PSL fan (or if you’re not, because you think its too sweet), you gotta try this out! The best part is you can truly customize to your liking.

First step, make you’re own Pumpkin Spice Syrup…

What You Need:

(recipe adapted from Purely Pumpkin cook book by Allison Day)

1 cup pumpkin puree
1 cup water
1 cup packed dark brown sugar
2 Tablespoons + 2 teaspoons “pumpkin spice”
4 tablespoons vanilla extract
3/4 teaspoon salt

Instructions:

Combine water and dark brown sugar in a pot over medium heat. Stir till sugar is dissolved.
Remove from heat and whisk in pumpkin, vanilla, salt, and pumpkin spice.
Strain (not totally necessary) into a syrup container and store in the fridge for up to 1 month.
Shake before use.

Now lets make a latte…

Start by brewing your espresso. I like to use a traditional Bialetti Moka espresso maker and good ol Cafe Bustelo.
While espresso brews, you also want to steam your milk. I'm currently using Simply Almond Beverage from Trader Joes, because the foam it makes its CRAZY and the ingredients are just water and almonds!
Pour 2-3 ounces of espresso into cup.
*I always add collagen here, but not necessary
Add 1-2 Tablespoons of PSL Syrup you just made, stir.
Add steamed milk of choice.
Top with a sprinkle of pumpkin spice and enjoy.

*Mug is from a local store in Jersey City, Kanibal & Co

On another note, the NEW Pumpkin Cold Cream Cold Brew from Starbucks is amazing! I even love it as is, but the sugar content is high at 31g (typical Starbucks), so I found that if you customize and ask for 1/2 the sugar, it’s still just as good. The prefect pumpkin beverage when the weather is still warm out.

If you end up making a PSL at home, please tag me on social @casadefallon. I’d love to see it. Also, check out this recipe in action HERE.

xxo