It’s something in the chilly morning breeze or the frosty evening air. Light jackets and a cozy scarf are required and we leave our homes to venture out in a world of yellow, orange, and red hues all around. Fall is well underway, and while most people believe that the beginning of the season is marked by the autumn equinox (which scientifically may be) by modern North American cultural standards, we cue this season’s arrival by something different: the return of the Pumpkin Spice Latté. Nothing short of a cultural phenomenon, this MVP of lattés brings together the best seasonal tastes, flavours and symbols (pumpkin!), and is a deliciously warm drink we all love to sip on now and then as the shivery weather sets in.
However enjoyable our cherished Pumpkin Spice Latté may be, it does not come without its vices. Though this frothy beverage goes down easily, it unfortunately doesn’t have such an easy effect on our wallets, as “designer” lattés often come at a price. Ever wonder about the mysterious blend of ingredients that creates such an alluringly sugar experience? Or the calorie count behind such a sinfully sweet drink? Fact is, we’ve all fallen under the spicy-sweet spell of the coffee shop PSL, but would love to know the secrets behind what makes it so great so we can make it right at home!
If you love a good PSL just as much as we do, we have some good news for you! This week, we have the perfect way you can continue to sip on your fall favourite right at home–and it involves REAL pumpkin! Thanks to Anne, the recipe developer and food stylist behind the blog La fille du 3ème, there’s a healthier and more affordable way to enjoy this season’s coffee all-star. Anne shows us how to create a Pumpkin Spice Latté with even better components than the ones from the coffee shops: A mystery-ingredient-free homemade pumpkin-spice syrup loaded with cinnamon, brown sugar, and pumpkin paste, as well as an easy-to-do fluffy froth to top it off! To create this exquisite coffee concoction, Anne uses the new thinkkitchen Silverdot Programmable Coffee Maker, (which makes it possible for you to wake up to fresh coffee at the push of a button) to brew her base and the thinkkitchen Cito Milk Frother, which heats and froths your milk, for the finishing touch. With both of these modern additions to your coffee time line-up, you’ll be whipping up your favourite aromatic beverages better than your local barista!
So get your favourite mug out—it’s time to go from enthusiast to expert and make the Pumpkin Spice Latté of your dreams.
- 2 cups pumpkin purée
- 1 cup sugar
- 1 cup brown sugar
- 2 tsp cinnamon
- 1 tsp nutmeg
- ¼ tsp ground cloves
- 1 ½ cup water
- ½ cup 15% cooking cream
In a medium saucepan, combine the pumpkin purée, sugar, brown sugar, cinnamon, nutmeg, ground cloves and water. Bring to a boil on high heat.
Reduce heat to a medium-low and let it simmer for about 15-20 minutes to let the flavours infuse.
Add in the cream and let simmer for 2-3 minutes. Remove from heat.
Transfer to an airtight container and keep refrigerated.
- ¼ cup infused coffee
- 2 tablespoons pumpkin spice syrup , or to taste
- ½ cup 3.25% milk
- Cinnamon , to taste (as garnish)
Make your coffee (you can follow the instructions in the manual for the thinkkitchen Silverdot Programmable Coffee Maker).
Froth your milk in a milk frother or simply heat up some milk in a saucepan.
In your favourite mug, add in the pumpkin spice syrup and the infused coffee. Mix well, and then add the frothed milk on top. Sprinkle on ground cinnamon to your liking.
Sip & enjoy!
Here to help you get your fall fix guilt-free,
I consider myself a passionate person. I have a passion for life, for everything it brings and the experiences it provides. I grew up surrounded by people who have a passion for cooking. Inevitably, this has influenced how I decided to live my life. I obtained a technical diploma in dietetics at Cegep de Saint-Hyacinthe. Afterwards, I started working as a technician at the Montreal General Hospital in Food Service Management. I learnt that there is a strong relationship between health and nutrition and enjoyed the chance to apply the knowledge I gained in my education to the real world. Although I loved nutrition, hospital environment was not for me. I decided to make a career change and I worked as a supervisor at Starbucks. I enjoyed being in a leadership position and wanted to study in a field that would help develop my leadership skills. I completed studies in Industrial Relations at Université de Montréal, which opened my eyes to the world of entrepreneurship—something I found incredibly interesting and appealing.
My interest in entrepreneurship gave birth to new dreams and ambitions: my blogger identity and brand (La fille du 3ème), my culinary blog, and the goal of one day opening my own café-boutique. I work hard every day to accomplish my dreams and I am very proud of what I have achieved so far. The path to where you want to be can be challenging, but if you listen to your heart, you will achieve your goal.