The flavor combo of pumpkin, cinnamon, nutmeg, and clove has been driving consumers fall-crazy, particularly since the year 2003 when Starbucks first released its beloved Pumpkin Spice Latte (lovingly referred to as the PSL).
Since its inception, fans worldwide have purchased over 600 million drinks from the chain, averaging over $1.5 billion in sales throughout the course of its 19 year lifespan.
Nearly every coffee chain globally has followed in Starbucks footsteps, from Dunkin' to Wawa, throughout the years. Orange billboards, road signs, and social media posts begin bombarding us as early as August 30 -- long before fall has officially arrived.
So what's so great about this spiced-up latte? What has everyone so thrilled by it?
According to the Starbucks website, the following ingredients formulate the PSL:
MILK, PUMPKIN SPICE SAUCE [SUGAR, CONDENSED SKIM MILK, PUMPKIN PUREE, CONTAINS 2% OR LESS OF FRUIT AND VEGETABLE JUICE FOR COLOR, NATURAL FLAVORS, ANNATTO, SALT, POTASSIUM SORBATE], BREWED ESPRESSO, WHIPPED CREAM [CREAM (CREAM, MONO AND DIGLYCERIDES, CARAGEENAN), VANILLA SYRUP (SUGAR, WATER, NATURAL FLAVORS, POTASSIUM SORBATE, CITRIC ACID)], PUMPKIN SPICE TOPPING [CINNAMON, GINGER, NUTMEG, CLOVE, SULFITING AGENTS]
Sporting 50 grams of sugar, the PSL is equivalent to eating 1/2 cup of powdered sugar. Yikes!
We are excited to share with you a way to make the PSL at home with real ingredients (real pumpkin and real spices) to get the full health benefits of this drink. Believe it or not, pumpkin is incredibly rich in vitamins, minerals, and antioxidants that can boost your immune system, protect your eyesight, lower your risk of certain cancers, and promote heart and skin health.

Skip the lines and give this a try:
Ingredients
2 shots espresso (or sub 1/2 cup hot freshly brewed coffee)
1 cup milk of choice, preferably a milk that froths well (we love oat milk)
3 tablespoons pumpkin puree
1-2 tablespoons maple syrup, to sweeten
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Instructions
Pour milk into a small pot and heat over medium-low heat until it is hot and almost simmering, but do not boil the milk.
Make your espresso and pour it into a large mug or glass mason jar. Add pumpkin puree, maple syrup, pumpkin pie spice, and vanilla. Stir until well combined.
Use a milk frother to froth your milk for about 30 seconds or until foamy, then pour into the mug on top of the pumpkin espresso mixture. Reserve the extra foam, and spoon it on top.
Feel free to top with whipped cream if you wanna get a little fancy. Sprinkle with a little extra pumpkin spice or cinnamon.
It's dairy-free, naturally-sweetened, and undeniably yummy. We hope you enjoy!
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