Ultimate autumn drink: this is how you make Pumpkin Spice Latte | Food and drink

Pumpkin Spice Latte |…

Ultimate autumn drink: this is how you make Pumpkin Spice Latte | Food anddrink

22 sep 2022 om 21:31

According to lovers of the drink, autumn really starts when the Pumpkin SpiceLatte is available again. What kind of drink is it, where do you buy it andhow do you make it yourself?

By Anne van Asseldonk

The popularity of the Pumpin Spice Latte (PSL) is clearly visible on socialmedia. There are tons of videos about this fall drink on TikTok alone. In thefall, Starbucks customers worldwide use the hashtag #PSL on average in morethan 3,000 tweets a day, the coffee chain calculated.

It was the American company that developed the drink in 2003. Four yearslater, PSL was on the map in the Netherlands. According to a spokesperson forthe chain, it was an immediate success there. “Fans worldwide are countingdown until the PSL is sold again. It really marks the change of the season formany.”

The pumpkin harvest time starts in September, says Betina Oostveen, founder offood blog Betty’s Kitchen. Hence, pumpkins are widely available around thistime and symbolize autumn for many. “For me, Pumpkin Spice Latte is theultimate autumn coffee drink. When I smell biscuit and gingerbread spices, Iimmediately think of a crackling fire and falling leaves. Those herbs areautumn in a jar to me.”

A classic version consists of steamed milk, coffee, pumpkin puree, sugar(syrup) and pumpkin spice herbs. There is often a dollop of whipped cream ontop. “I add vanilla extract myself. Or you can take a little fresh marrow froma vanilla pod,” Oostveen tips. You can also add slices of fresh ginger,cinnamon sticks, or cardamom. Or allspice grains and cloves. With a teainfuser or herb strainer you prevent pieces from remaining in your drink.

Zie ookKoken met pompoen: ‘Flespompoen kan met schil en al in de soep’

Personalize your PSL

You can also make your PSL vegan or diet friendly to make. Oostveen: “I amlactose intolerant, so I take vegetable milk. I prefer to use vegetable milkthat foams well, for example a barista version. I use this to make cappuccinofoam in the frother. That way you don’t even need whipped cream.”

For the pumpkin puree, roast cubes of pumpkin flesh for twenty to thirtyminutes in the oven (180 degrees, 165 degrees hot air). If you have leftoverpumpkin puree, you can freeze it in an ice cube tray. You use those blocks foryour next PSL. The ice cubes thaw automatically in the milk duringpreparation.

This is what you need for Pumpkin Spice Latte

  • 200 milliliters (vegetable) milk * 1-2 tbsp pumpkin puree * 1 tablespoon sugar * ½ teaspoon pumpkin spice herbs (or gingerbread spices) * 1 teaspoon vanilla extract * 1 freshly brewed (espresso) coffee (about 60 milliliters)

That’s how you make it