It took me a while to figure out what to title this one. At first I thought maybe the "dirty PSL" or the #GBPSL, but I wanted to elaborate the point that this pumpkin spice creation is perfect from September to December (and if you are like me it's also good between January and August as well).
I originally sought to create just a really good pumpkin spice latte base. Wouldn't you guess that the things I ended up adding to a traditional pumpkin spice base gave me all the feelings of holiday deliciousness and warmth. I didn't realize that's what I wanted until it happened, drinking my all-season PSL one morning I was so happy with the combination I decided I didn't need store bought pumpkin spice ever again.
Ok, if you haven't connected the dots yet the secret ingredients are molasses and ginger. Yes, these are the key ingredients in ginger bread, and yes, those are the flavours that take a this normal pumpkin spice to something with even more holiday warmth. I thought that adding molasses might add a darker richness (I had been experimenting adding it to my pumpkin tart at the time, and just extended the concept a little further). And then I thought, this would be good with a little bit of heat in it. Which is when I added the ginger. After I wrote down the recipe I realized that I had just subconsciously added gingerbread. But Voila, it's delicious.
Recipe
This recipe makes the syrup which can then be added to a latte, or just added to your morning coffee for all the delicious flavour. It should be enough for about two drinks (depending how sweet you like your latte)!
Ingredients:
1/4 cup water 1 tblsp brown sugar 1 tsp molasses 1/4 cup pumpkin puree 1/4 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp of ginger 1/8 tsp of cloves pinch of salt
Add water, sugar and molasses to a small saucepan and heat over medium heat until sugar is dissolved. Add pumpkin puree and stir until incorporated. Remove from heat and add spices (rest of ingredients). Combine until all ingredients are completely incorporated.
Add two or three tablespoons to your morning coffee or latte! The amount you add is completely up to how sweet you want your drink to be. When I made it I got two drinks out of the recipe, but my drink had a lot more than the one I made for my mom tehehehe. If you like a little more spice I definitely recommend adding more ginger.
This recipe can be made in larger batches and kept in the fridge in a mason jar for a couple of weeks (just stir the mixture before you use it, it will likely settle a little bit). This way you just need to open the fridge and grab a couple tablespoons for all-season PSL every morning!
I was actually playing with photography set ups when I made this post, hence the randomness of the picture. But when I found something delicious I just had to share!