It started right after Labor Day at Starbucks, which seems a little early if you aren’t a lover of Pumpkin Spice Lattes. But I am, so every year I look forward to this flavor and aroma.
Pumpkin Spice Latte
If you are a coffee fan—as I am— then this early start is good news since I love that Pumpkin Spice flavor. More about that word “flavor” later.
Pumpkin is Everywhere!
It appears that we are a pumpkin-loving society! That unmistakable pumpkin flavor shows up in pie filling, coffee, yogurt, milk, desserts—even dog food. (Yes, you read that right.) Pumpkin-flavored dog food fetched more than $12 million in 2014. If you would like to see where we spent our dollars on pumpkin-flavored food last year, see this Nielsen data. This might make good cocktail-party conversation, you never know!
And, now you can find (gluten-free Pumpkin Spice Cheerios–for a limited time only.
History of Pumpkin Spice Latte
Do you know the history of the Pumpkin Spice Latte? When it was developed in 2003 by the Starbucks lab, they weren’t sure it would catch on. But it became an instant hit and by 2006 it was even available as pods (K-cups) for home brewers. By 2007, other coffee chains began offering it and the Twitter handle of #PSL appeared. According to CNN, today the Starbucks’ Pumpkin Spice Latte has 85,000 followers on Twitter.
Make Your Own Pumpkin Spice Latte
If you want to make your own Pumpkin Spice Latte or PSL, we can thank the Food Network for this recipe. One of the things I like about making my own PSL base is controlling the sugar, since some lattes are too sweet for my tastes.
Make Ahead and Keep on Hand
Using the recipe from the Food Network as a base, you can modify your homemade latte as you like. Certainly less sugar for me! And, while I love nutmeg, I prefer less than this recipe uses so I cut it in half. You may have other preferences, so try the recipe and see how you like it. Of course, your homemade version will be gluten-free because you control what goes into it.
Another great thing about making your own is that you can make a base (all the ingredients except the coffee and milk) and store it in the refrigerator. Then heat the milk and coffee (or, steam the milk if you’re lucky enough to have an espresso machine that also froths milk) and stir in as much of the base as you like. Using whipped cream on top is up to you (I don’t usually do that, except as an occasional treat). And, a final dusting of grated fresh nutmeg (or cinnamon) is the perfect touch. And, of course, your homemade version will be much cheaper.
Pumpkin Flavor without the Pumpkin?
Notice that the Food Network’s recipe contains real pumpkin. It may surprise you to learn that many “pumpkin-flavored” items don’t have any pumpkin in them at all. Of course, foods such as Pumpkin Pie and Pumpkin Bread contain real pumpkin, but most commercial coffee drinks do not. Have you ever tasted pumpkin by itself? It is actually quite bland and not necessarily that inviting. In fact, it’s awful. However, when blended with all those wonderful spices it is absolutely divine.
Wondering what to do with the leftover pumpkin? If you make a lot of lattes, you will use up a 14-ounce can in a few days. Store any leftover pumpkin, tightly covered, in the fridge for up to a week and use it to bake gluten-free Pumpkin Bread.
Happy Pumpkin Spice Latte!
