How To Make A Pumpkin Spice Latte

The leaves are turning orange and the nights are getting darker, which means one thing: pumpkin spice season is officially upon us. It seems like we’re all extra excited for the autumnal flavour this year, with searches for the term higher than ever before, according to Google. Coffee shops will soon be adding PSLs to their menus, but why not get ahead of the game (and save money) by making your own at home? Below we share a recipe for a pumpkin spice latte.

What’s The History Of Pumpkin Spice?

Despite the name, pumpkin spice isn’t traditionally made using pumpkin (although some recipes do incorporate pumpkin puree). Instead, it’s a blend of sweet spices: typically cinnamon, nutmeg, ginger, cloves and allspice. This mix has long been used in American baking to flavour pumpkin pie – with the tradition going as far back as 1798, when chef Amelia Simmons included two recipes for spice-filled ‘pompkin pie’ in her cookbook American Cookery, one made with nutmeg and ginger, the other with allspice and ginger.

Years later, in the 1930s, US spice manufacturing companies like Thompson & Taylor Spice Co began making their own blends of the mix. However, it wasn’t until much more recently that pumpkin spice began finding its way into our coffees. In spring 2003, following the success of the seasonal Peppermint Mocha, the Starbucks beverage development team were tasked with coming up with the next big thing – this time, focusing on fall (AKA autumn). 

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‘We gathered six people on our team and got together in the Liquid Lab to brainstorm ideas that might resonate with customers in the fall,’ says Peter Dukes, who led the team at the time. ‘We came up with a list of 100 different flavoured beverages, and quickly whittled it down to 10. At the very bottom of the list was a beverage called the pumpkin latte.’

The team were initially doubtful, but after some hard work in the Starbucks Liquid Lab the drink was pushed out – and it was an instant hit. Since then, coffee shops around the world have jumped aboard the trend with their own versions (although Starbucks have trademarked the PSL acronym). It’s not only drinks either: pumpkin spice has made its way into a whole host of food products, from doughnuts to hummus, and even inspired nail and hair trends.

How To Make A Pumpkin Spice Latte

Ingredients: 

• 1 pumpkin
• 4 tsp cinnamon
• 2 tsp ground ginger
• 1 tsp ground cloves
• ½ tsp ground nutmeg
• Your choice of milk 
• Espresso
• Optional: whipped cream, cinnamon stick and cocoa powder for topping

Method:

1. Create some pumpkin puree: The first step is to make the pumpkin puree. Begin by slicing, deseeding and then de-veining your pumpkin. Bake the pumpkin for 45 minutes at 374°F (190°C) in a preheated oven. Blend in a food processor until smooth. If you are short on time, perhaps try a pre-made pumpkin puree that will make the process speedier – especially if you are in the midst of a busy work week.
2. Create the perfect spice blend: Whilst you wait for the puree to bake, you can begin to create the vital spice blend that gives the latte its distinctive flavour. Blend the cinnamon, ground ginger, ground cloves and ground nutmeg. It is worth noting that this recipe can be adapted to suit most dietary requirements, or if you only have cinnamon sticks, you can grind them down to be used in this recipe.
3. Heat up your chosen milk: In a pan, warm 2 mugs of your chosen milk (dairy or non-dairy alternative). Alternatively you can heat and froth your milk using a milk frothing machine or in a separate pan on your hob.
4. Mix together: To complete, in a heatproof glass or mug, combine 2 tablespoons of pumpkin puree and 1 shot of espresso, add half a teaspoon of your spice mix and whisk until smooth. For extra sweetness, include 1 tablespoon of sugar or 1 tablespoon of vanilla extract. Add in the warm milk and any leftover froth and stir.
5. Enjoy and relax with your homemade pumpkin spice latte: To achieve maximum autumnal cosiness, serve in a large mug or, to achieve the cafe aesthetic, serve in a tall glass. Don’t forget to serve with whipped cream, a dusting of cocoa powder and a cinnamon stick for stirring.

Recipe from Jack and Beyond