At the risk of sounding like every other girl….. I could not be any more excited that fall is officially here. So to add onto the millions of fall posts, I have two new recipes for you guys. [Click here if you’re looking for the Pumpkin Spice Ice Cream]
And by fall… I really mean the 95 degree weather and sun that brightly shines outside my window while I turn the AC on high with my Starbs fall drink and my favorite sweater pretending it’s a drizzly fall day.
Dramatic? Maybe. But I’m really hoping the weather will get the hint and make like Elsa and let it go.
And naturally the first thing that comes to mind when we think of fall is oversized sweaters, yoga pants (lol as if we ever stopped wearing them), and our beloved PSL’s. Call me what you will. I refuse to be ashamed.
Personally, Salted Caramel Mocha’s are my favorite, but the Pumpkin Spice Latte comes in at a close second. What isn’t my favorite is the amount of calories and processed nonsense that Starbs like to put into our cups, though still absolutely delicious.
So I set out to make my own version of the PSL syrup. While it may still not be the healthiest thing in the world, it is certainly better for you and at least you know what’s going into it. The best part? It can totally be made paleo (or at least modified primal) or sugar-free with a few simple changes. This syrup is sooo good and makes your latte, dare I say, better than Starbucks and it was so easy to make.
What you need:
- 1/4 c pumpkin puree (make sure it’s NOT the pumpkin pie mix)
- 3/4 c water
- A little more than 1/3 c brown sugar (or honey* for paleo or sugar free sweetener* for sugar free version)
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp pumpkin pie space
- 2 small dashes of ground cloves
What to do:
- In a saucepan, combine water and sweetener of choice on medium heat until dissolved on medium high.
- Turn to medium low and pumpkin puree and mix until completely smooth then stir in spices.
- Simmer for 5 minutes.
- (optional) Strain mixture using a spatula to press out all of the liquid syrup. I personally don’t strain because I like the added fiber of the “pulp”.
- Pour your PSL syrup into a container for storage and refrigerate.
If you use any of the other sweetener options, adjust accordingly. For honey, you may need more of it to make it sweeter. Remember, this is a syrup which will be very concentrated. If you’re using artificial sweetener, I suggest using a more natural based sweetener such as Stevia or Truvia. You will need significantly less as these are naturally sweeter than real sugar.
Because I’m currently eating a Paleo Diet, I made both the regular version and the version with the honey sub. Both were great! However I can’t tell you how the artificial version will taste as artificial sweeteners tend to have an aftertaste some people really don’t like.
This syrup should last 7-10 days easily in the fridge.
Add a couple spoonfuls (2 or 3) to your normal latte (coffee of choice and steamed milk or coconut or almond milk) in place of your normal sweetener. You can even replace the coffee with a neutral tea if you prefer.
I’m so excited for your all to try this recipe! What are most excited for this fall?
Don’t forget to follow me on instagam (lexiroselove) for more recipes and other random things!