Homemade Iced Pumpkin Spice Latte

I understand there is a war between the pumpkin spice lovers and the pumpkin spice haters. (I actually wrote about it last year: you can read all about pumpkin spice – the origins, the feelings associated with it – here.) So if a PSL (pumpkin spice latte, thank you) isn’t your thing, just stop right here.

But if you’re like everyone in my house and you cannot get enough of the cinnamon, ginger, and nutmeg-spiced caffeine boost, you are welcome. Because here is a new way of securing a pumpkin spice fix on the daily, without having to wait in coffee shop lines or shell out six-plus dollars, plus tip, plus the inevitable cookie. 

This pumpkin spice latte is one you make at home, keeping the pre-prepped spicy pumpkin puree in the fridge for on-the-go satisfaction. Of course, because we are in Houston, we pour ours over ice. As an afternoon pick-up or morning happy drink, this is it. Happy PSL season!

This PSL (poured over ice because we're in Houston) is a perfect afternoon pick-up or morning happy drink.

Homemade Iced Pumpkin Spice Latte

1 cup pumpkin puree
1 ½ tablespoons pumpkin pie spice
¼ to ½ cup maple syrup, depending on your taste
2 tablespoons vanilla extract
Espresso or coffee
Almond milk (or milk of choice)
Freshly grated nutmeg

In a small saucepan over medium heat, stir the pumpkin puree, pumpkin pie spice, and maple syrup as you cook for 5 minutes. Remove from the heat and stir in the vanilla. Let the pumpkin mixture cool to room temperature, then refrigerate until you are ready for a latte, up to 1 week.

When you are ready for a PSL: Put 1 or 2 shots of espresso in a glass. Add milk (we use almond milk, but use what you like) in the amount desired. Stir in 2 tablespoons pumpkin spice puree, and taste, adding more if desired. Fill the glass with ice, and top with grated nutmeg and a sprinkle of pumpkin pie spice.