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.

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.

Follow Anne on Facebook, Instagram and on her blog.

But don’t let us stop you at lattés! If making a cappuccino is your thing, our milk frothers can make foam for any warm drink you desire. Let Allison show you how to froth milk perfectly, or if you’re looking to go dairy-free, she can show you an option for that too. All you need is a milk frothing machine, and Stokes has you covered for that. Before getting started, check out all the choices we have, from top of the line electric milk frothers to easy-to-use manual milk frothers – with one of our frothers, you’ll be sipping a luscious warm foamy drink in no time.

Recipes

Flavour Syrup

A tip from Allison: Sure, you can go out and find flavouring syrups and spend tons of money for a bottle of sugar and artificial flavouring… OR you can make your very own at home in under 15 minutes. Yes, you! The best part is that there’s nothing artificial about it – just a couple of simple natural ingredients that you probably have lying around in your pantry, just waiting to become the star in tomorrow morning’s cup of joe.

Cinnamon Syrup

• 1/2 cup water
• 1/2 cup sugar
• 1 tbsp cinnamon
• 1 vanilla bean (or 1 tsp of vanilla extract)

Lavender Syrup 

• 1/2 cup water
• 1/2 cup sugar
• 2 tbsp lavender flowers

Method
Bring all ingredients to a boil. Reduce heat and simmer for 8 to 10 minutes, or until sugar is completely dissolved. Strain & transfer unused portions to a clean jar and refrigerate for up to 6 weeks.

Lattés

How Allison got her foam just right: Let’s talk a bit about the foam. A latté just isn’t a latté without a fluffy pillow of foam piled high on top. Well, thanks to my latest collaboration with Stokes, I have discovered the holy grail of pillowy foam makers: the Cito Electric Milk Frother. This compact countertop machine heats and froths milk in seconds! Seconds! I’ve owned it all of 4 days, and I’m already addicted. 

Cinnamon Bun Latté

Make this tasty treat even more indulgent by topping it with whipped cream (or whipped coconut cream if you’re keeping it vegan) & drizzle with extra cinnamon syrup.

Ingredients

• 1/2 cup hot brewed coffee (or 1/3 cup espresso)
• 3/4 cup milk, or Soy Creamer (not soy milk – see note!)
• 2 tsp cinnamon syrup (or more, to taste!)
• cinnamon, for garnish

Method
Pour coffee into a large mug and stir in syrup. Pour milk into frother (it should reach the lowest fill line) and turn on the heat setting. Allow to heat, and froth. Pour hot milk & froth over coffee. Use a small spoon to remove extra froth. Garnish with additional cinnamon or a cinnamon stick. Serve hot in our art deco mug and place it on our era charger for whimsical charm!

Vanilla Rooibos Latté with Lavender

The perfect evening drink with soothing lavender and naturally caffeine-free rooibos tea.

Ingredients

• 1 cup soy milk or homogenized milk
• 1/2 cup soy creamer or 2% milk
• 2 rooibos tea bags
• seeds from 1 vanilla bean
• 1 tsp lavender syrup
• lavender petals, for garnish

Method
Bring soy milk to a simmer with tea bags, syrup, and vanilla bean inside. Cover and allow to simmer for 5 minutes. Meanwhile, froth soy creamer or homogenized milk. Transfer to our art deco mug & top with creamer and extra lavender flowers for garnish.  Place it provencal tray for easy transport and enjoy!

A little note from Allison about soy froth: Soy milk will not froth up like regular milk – UNLESS you’re using a special formula made for frothers. Luckily, this stuff exists in Canada – you just have to know what to look for. Soy Nice has three options: Barista Blend, Soy Nice for Coffee Original and Soy Nice for Coffee Vanilla. If you want froth, these are your best buds. After a LOT of experimenting, these were the only non-dairy products that I found that behaved like regular milk does.

Here to help you achieve your at home barista goals,

Allison Sklar is a Montreal native who started her blog in 2009. Allison is an advocate of plant-based diets, and she eats mostly vegan diet at home, but she does not like to label herself. For instance, from time to time, you may catch her enjoying some sustainably sourced fish, as she did last summer in New Orleans. You may also see her occasionally drizzling some fair trade honey into her green tea. Call her a flexatarian, a pescetarian, a confused omnivore, whatever – she eats what she enjoys, and she encourages you to do the same. Allison creates the majority of her own recipes, unless otherwise stated. She is inspired by friends, family, and of course, whatever’s in her fridge. For more of Allison’s recipes visit her blog!

Click here for a text only version of the recipes!