Tip! When straining the syrup, what i do is keeping the thick mixture of spices and pumpkin and using it as an extra flavour concentrate for, for example, cupcakes!
I always use a baby food jar of pumpkin. Here in germany it is one of the safest foods, it is 98% pumkin and 2% water and it is already puree and just enough for 500ml sirup ;)
I feel like a bit of a pariah here but I really like the pumpkin flavor in a pumpkin latté. I think it works much better with oat milk than cow but either way it's a flavor I look forward to.
You're adorable and seem so sweet! Thanks so much for sharing! My husband loves pumkpin, so I really want to do this for him as a fun treat 😁😁 i hope you're doing well and feel loved today!!
Ok just fyi a bit of vanilla powder is a nice addition as well! I dry and powder my beans when I’m done making extract - some have soaked in bourbon and it’s a really nice touch.
@@nikkireigns I use my oven - set the temp to about 170 and let it go for an hour and a half. I don’t have a dehydrator but those would do the job also!
I usually reach for syrups out of convenience but the taste of homemade syrups is unmatched. Your latte looks amazing! Hope you have a wonderful day! Happy Autumn!🍂🍁
Starbucks used to not include pumpkin and it only had the spices and maybe evaporated or condensed milk for creaminess. They added a little pumpkin puree later when enough people complained
Pumpkin spice refers to the combination of spices that traditionally go into pumpkin pie, not the actual pumpkin pie. Thus not requiring the actual addition of pumpkin.
I make my own PSL syrup and yes it has pumpkin and pumpkin spice in it. It’s amazing to add to Oregon Chai or espresso with almond or coconut milk as well.
I AM BLESSED TO LIVE in NEW ENGLAND. this time of year is unironically my most favoritest time of year ever ever ever. hello to all my fellow seasonal-deciduous-trees-regions people out there!
I'm so happy I found this recipe! I had some leftover pumpkin puree from a pumpkin pie I made and had no clue what to do with it. I like the pumpkin drinks from Starbucks, and this was delicious! Thank you!
I look forward to PSL season every year!! When I was living in my parents place (currently flatting with others) I would roast my own pumpkin to use in my syrups. It was such a fun process and the house smelled amazing!! Looking forward to being able to do that again!
Pumpkin spice lattes are like standalone Star Wars movies to me- I want to love them wholeheartedly but some leave me with confused feelings😅. I love the spice aspect but so many “chain” lattes are way too sweet for my taste, I always go quarter sweet at most. All this said, this one sounds divine and I want one!
Hey Morgan, I made this syrup on Wednesday and took it to the office - huge success; everyone loved it and asked how it's made 😊 I tried a few recipes; this is my favorite flavor - I think it's the generous allspice and black pepper addition. I'm team no-pumpkin, tho. I toasted and ground spices except for cinnamon. I used powdered stuff because it's what I had on hand.
Thank you Morgan. I actually went to get groceries yesterday to create my own version of a PSL for friends coming over for breakfast tomorrow. And unfortunately in Canada, we don’t usually have the all so special sugars and the spices coming from specific places, especially in rural areas. This video came at the perfect time.
Thank you 🤩 I want to make „ready pumpkinspice coffee“ in bottles like jam. But without milk. Milk is supplemented. It’s a gift for a friend 😊 I hope it’s understandable. English is a bit difficult for me.
This was a GREAT video! Very informative! Not a huge fan of psl myself but want to try one this way after seeing this video! New subscriber now too btw!
Made this with half the sugar to start and adjusted to taste. Accidentally doubled the pepper which gave it a nice warm kick. I was too lazy to strain so I had some tasty spices at the bottom of my cup (might strain next time to bake with the solids per comments in this thread). 😋 Will be enjoying a few PSL’s this Canadian Thanksgiving weekend! Great recipe, Morgan! 🙏
I tried the recipe Sunday morning, and it was extremely yummy. Not too overpowering just right. The only thing is that I needed to use coffee beans that didn’t overpower the taste of the syrup.
This is awesome! I'll definitely have to try this! I'm still trying to find an espresso machine that is decent quality yet cheap (I'm a college student 😅), but this is such a great idea. Even adding in the actual pumpkin makes it sound really good rn 🤤. Also, would love to see maybe an eggnog late video come winter 😏
My favorite season! However, for me, pumpkin season is actually the whole year. ;) Your recipe is almost identical to the one I've been using for the past four years. Instead of straining the syrup, I use my immersion blender directly in the saucepan; less clean up, and I don't mind if there's a little texture. :) Well done, Morgan!
Hey Morgan I've been seeing your vids and I was wondering if you wanted to try a recipe I made 1st you need a hot chocolate named Abuelita only 1 triangle grind it and add 3 thin pieces of butter and a bit of water and a spoonful of dark roast instant coffee microwave all of it together then mix it then add the whites of 1 egg the 3 spoon full of sugar and then vanilla powder also add vanilla extract then add just a bit of cinnamon powder and put it in the freezer for 7 mins BUT DO NOT LET IT FREEZE after that just add it to your coffee😊🎉
I'm plotting how I could turn the syrup recipe into a homemade coffee creamer because I'm much more likely to use that in my everyday coffee. My current theory is to use all the syrup ingredients except the water to flavor an unsweetened creamer base, which would be equal parts evaporated milk and the regular 2% I have in my fridge (if that's not creamy enough, I'll swap in half and half for the 2% on the second try). Ok, off to the grocery store for pumpkin and I'll update with results.
@@nikkireignsI’ll just tag you then! I lied about going to the grocery store immediately, but it worked pretty well! I used all of the syrup ingredients except the water plus 1 can of evaporated milk (NOT condensed, since I added brown sugar like the syrup has) and an equal amount of half and half. I simmered everything together for a couple of minutes, basically just following the syrup instructions, and then strained all the solids out. This is the only step I’ll change if I do it again: instead of simmering everything, I would just bring it to a boil then take it off the heat and let it steep for 5-10 minutes. I think the simmering condensed everything a little too much because the final product is a bit thicker then I actually want my creamer to be.
Your hair looks especially amazing in this video! What are your tips for styling it? I miss having my hair short like that and am thinking about chopping it off in the spring. My biggest difficulty with it was styling the front bit. I've been wanting to save money by making my own syrup at home. I'd switch out the espresso for black tea since I'm a big fan of chai. I love that the pumpkin spice syrup isn't too far removed from a masala chai recipe!
I just made this recipe sans the pumpkin. My proportions were: 200 g brown sugar 100 mls water 1 teaspoon cinnamon 1/2 teaspoon cardamom 1/4 teaspoon each ginger, allspice, and black pepper I brought everything to a boil and whisked vigorously til the syrup reached 100 degrees C on a candy thermometer. It's virtually identical to Starbucks chai latte concentrate, which I can't have anymore because it has too much caffeine and I am allergic to some of the filler ingredients. I was very pleasantly surprised by this discovery! It's not nearly as sweet either, when used in coffee amounts. Big win for my tastebuds!
In Türkiye, we have a pumpkin dessert that is served with tahini and walnuts, pumpkin is chopped in big chunks and covered with sugar until it releases water, then cooked over stove till it is soft then in oven to give it more caramelization. There is usually syrup/sherbet left after serving the pumpkin and it substitutes as a perfect pumpkin spice latte base.
So…without the inclusion of actual pumpkin (which is my preference)…a pumpkin spice latte is basically masala coffee instead of masala chai?? Because I swear those are the exact spices I use to make chai at home 😂
pretty much. there is debate over whether either should contain cardamom, vanilla, ginger, nutmeg etc, because they're both just a mix of spices people prefer for their pumpkin or chai respectively... but at their heart they're both wintery cinnamon-based spice mixes and largely interchangeable.
I enjoyed this a lot! I am currently not able to make syrup myself, is there any store bought pumpkin spice syrup you would recommend? I have been putting the pure pumpkin spice spice mix into my cacao and it's quite grainy 😅 thank you so much for this lovely recipe tho ❤
So I've found out that you can just add a pinch of pumpkin spice to the ground coffee just before using the needles to de-clump the puck (the needles help mix it in). It's really useful to help dial in how much spice you want VS how much sweetness. If you just want a seasonal shot of espresso with no sugar then that's possible! 😅
I’ve been doing a lazy “PSL” with real pumpkin. Pumpkin purée, maple syrup, pumpkin spice, vanilla extract, instant coffee (I know 😂) and oat milk and a splash of heavy cream. Just blend or whisk the whole thing. I add ice and sip on it all morning 🎃
I actually prefer the woody tastes, especially with warm spices like in chai or cinnamon when at home. Pumpkin is an odd taste as the primary ingredient to me so I prefer it as a secondary taste
I don't understand this comment. Pumpkin spice is literally a spice blend of ginger, clove, cinnamon, nutmeg and sometimes allspice. Hence the name pumpkin spice. It's delicious sprinkled on top of a latte. Having the actual pumpkin puree is a totally separate issue, also delicious, but the term pumpkin spice should only refer to the actual spices.
it is a "pumpkin spice" latte, named for the "pumpkin spice" mix of spices, not a "spiced pumpkin" latte. Word order and type are important and provide context that you can use to understand what is being described.
@@Goosefang I don't understand what you're saying, if you go to the grocery store in the seasoning section, there is a season literally called "Pumpkin Spice" which is a blend of the spices. That's what "Pumpkin Spice" anything is referring to. It's a very typical American spice that dates back to 1800s. Calling at a 'pumpkin spices' latte is not grammatically correct.
I ran out of my homemade PSL syrup, so bought a bottle of pre-made just to make it easier. Sadly no pumpkin in it, and the lattes aren't the same. Going to have to try your recipe when I'm done this bottle.
I made my own version of syrup heavily inspired by your recipe. Could you tell me where i should store this? On the counter or in the fridge? Sorry if you already mentioned this in the video and I didnt hear it
IMO there is a non-insignificant factor in these "cofftails" that (when compared to cocktails and mocktails) of the experience and getting in the head of the drinker...a little. Sometimes, you can get the nostalgia factor, the new/fresh factor, the comfort factor. I think when we make new drinks, we need to look at the feeling you get from the drink. Is it extra? Yeah. But, I'm not going to get on my soap box as to why being extra with a hobby/job isn't bad. Either way, great video, and I look forward to trying them! BTW, the worst PSL I had was one with habanero-infused into it. My GERD killed me that day and there was very little to taste past the heat/spice . That is a drink you NEED to understand is only palatable to people who have built up that spice tolerance and don't have gut/sinus/etc issues.
so it's Spring in Australia but we never get PSL (actually that might be false but I don't go to the chain store crappy coffee places), and Nespresso releases a PS flavour pod in October (do NOT let me rant about how stupid that is) but I am here for you USA< and I will continue to consume psl all year long.
I'm going to send this to one of my co-workers lol Once, she ordered a pumpkin spice latte at this coffee place in the building where we work, and she said it tasted like... dead leaves with some spice?? But she has had good ones elsewhere. So yeah lol
I purée my pumpkin with nut milk. I don’t mind the pulp in my coffee. It’s not pumpkin if it doesn’t have pumpkin in it. It’s just spiced with a slight pumpkin taste.
I'd love to fancy up my coffee a little. But I've never added syrup and never liked sugar in my coffee. I've started adding a pinch of cardamon from time to time to a black coffee.
could u decrease the amount of sugar? I don't like my syrup super sweet. also, if you didn't put the pumpkin in it, would it last longer in the fridge?
I’ve tried making the syrup but even after straining the syrup, the overall drink was grainy :/ Will a cheesecloth or boiling the syrup more help with this?
I just hope it tastes better than the ones from coffee shops😂 I’ve literally never liked them, but I don’t think it’s the idea that’s the problem. Just the execution.
Ok I'm trash enough to make this with my old, ground, decaf supermarket coffee and not freshly ground espresso, but I'm sure it'll be exactly the same. Happy pumpkin season everyone 🍁
I accidentally made a pumpkin spice liqueur. I made a baking spice tincture and tried to make a pumpkin (butternut squash) extract, but it tasted weird on its own, so I combined them. It took a frustrating amount of math to get it to ~25% abv and ~20% sugar.
Interesting thought. The sugar would probably make it freeze oddly, but not poorly. Kind of more granita/sorbet-esque? More shaved ice like than solid cubes. Worth a shot!
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
Tip! When straining the syrup, what i do is keeping the thick mixture of spices and pumpkin and using it as an extra flavour concentrate for, for example, cupcakes!
Excellent idea!
I use them for ice cream
I put mine on toast! Using for baking is a great idea too :)
@@saldiamond ooh that sounds delish.
@@morgandrinkscoffee omg a gay is making coffee...😅😅😅😅
Morgan: "Everyone be calm and normal."
Also Morgan: *annual powerslide into the kitchen to make pumpkin spice lattes*
I always use a baby food jar of pumpkin. Here in germany it is one of the safest foods, it is 98% pumkin and 2% water and it is already puree and just enough for 500ml sirup ;)
Actually great idea! Herber or what?
@@Scriptadiaboly anything that is available 🤷♀️ hipp was fine, dm bio is really nice
That's so smart!
Wait, actually genius. Pumpkin in Sweden is near impossible to find without horrid prices.
I used hipp baby food here in Slovakia, too. 😊
I appreciate how you always give multiple options 😊
i made this, with the pumpkin, and not only does this taste fantastic, but made the kitchen smell amazing.
love love loved the style of the intro
I feel like a bit of a pariah here but I really like the pumpkin flavor in a pumpkin latté. I think it works much better with oat milk than cow but either way it's a flavor I look forward to.
I insist on pumpkin flavor, I prefer pumpkin caramel to pumpkin spice. It’s my favorite time of year 😋
It's earthy and beautifully combines with spices ❤
Pumpkin isn't really a 'thing' in most of the rest of the world.
@@cassieoz1702 shame on the rest of the world then
@cassieoz1702 thats definitely bs. Its pretty popular in korea and other asian countries. Theres a pumpkin breed thats called Hokkaido
You're adorable and seem so sweet! Thanks so much for sharing! My husband loves pumkpin, so I really want to do this for him as a fun treat 😁😁 i hope you're doing well and feel loved today!!
Ok just fyi a bit of vanilla powder is a nice addition as well! I dry and powder my beans when I’m done making extract - some have soaked in bourbon and it’s a really nice touch.
I need to try this! Do you dehydrate in a machine or air dry?
@@nikkireigns I use my oven - set the temp to about 170 and let it go for an hour and a half.
I don’t have a dehydrator but those would do the job also!
@@alicesmith4639 thank you! Excited to try it!
@@nikkireigns let me know how it goes! I love it, it’s so fragrant and easy to use.
I usually reach for syrups out of convenience but the taste of homemade syrups is unmatched. Your latte looks amazing! Hope you have a wonderful day! Happy Autumn!🍂🍁
I like that you've used pumpkin, not just the spices! I often wonder on menus what the drinks contain.
The Starbucks version looks like a barrel of industrial waste. Just tasted like chemicals to me.
Starbucks used to not include pumpkin and it only had the spices and maybe evaporated or condensed milk for creaminess. They added a little pumpkin puree later when enough people complained
Pumpkin spice refers to the combination of spices that traditionally go into pumpkin pie, not the actual pumpkin pie. Thus not requiring the actual addition of pumpkin.
Same! I don’t want just spices in my PSL…that’s just…a fall spiced latte. It’s gotta have the PUMPKIN
Try pumpkin hot chocolate! My preferred pumpkin beverage
Have you tried hot vanilla milk with pumpkin spice? Tastes like I imagined butterbeer 😍
Stop it 🤩
Here for the pumpkin spice, yes!! Love it so much because it reminds me of a delicious pumpkin pie ❤
I make my own PSL syrup and yes it has pumpkin and pumpkin spice in it. It’s amazing to add to Oregon Chai or espresso with almond or coconut milk as well.
Starbucks pumpkin spice is way too overpowering, can't taste any coffee, might try a home one
You could ask for extra espresso or less pumps of syrup
Or get a straight coffee with a pump of pumpkin spice in it.
Agreed - it's basically 1/3 syrup! I ask for 1/2 sweet, but even that is an occasional drink.
No it isn't.
That's why most coffee shops allow for adjustments.
Just finished making this and omg. Delicious. The cooking off of the raw pumpkin flavor helps a LOT
I AM BLESSED TO LIVE in NEW ENGLAND. this time of year is unironically my most favoritest time of year ever ever ever. hello to all my fellow seasonal-deciduous-trees-regions people out there!
9:30 Let's assemble.... Cut out licking the beater 😂
haha, so TRUEEEE.
The pumpkin spice must flow
I'm so happy I found this recipe! I had some leftover pumpkin puree from a pumpkin pie I made and had no clue what to do with it. I like the pumpkin drinks from Starbucks, and this was delicious! Thank you!
I look forward to PSL season every year!! When I was living in my parents place (currently flatting with others) I would roast my own pumpkin to use in my syrups. It was such a fun process and the house smelled amazing!! Looking forward to being able to do that again!
Pumpkin spice lattes are like standalone Star Wars movies to me- I want to love them wholeheartedly but some leave me with confused feelings😅. I love the spice aspect but so many “chain” lattes are way too sweet for my taste, I always go quarter sweet at most. All this said, this one sounds divine and I want one!
I like pumpkin spice in my cold brew, which I prefer over a latte, but PSLs are pretty good. Every once in awhile, they just hit the spot ☕
Thank you for the yearly PSL PSA
Hey Morgan, I made this syrup on Wednesday and took it to the office - huge success; everyone loved it and asked how it's made 😊
I tried a few recipes; this is my favorite flavor - I think it's the generous allspice and black pepper addition.
I'm team no-pumpkin, tho. I toasted and ground spices except for cinnamon. I used powdered stuff because it's what I had on hand.
Lovely video! I've never had a PSL, but think I'd like to try your version.
Thank you!!! When I get a proper espresso machine, I will be definitely be getting festive and cozy ☺️ thank you so much 🧡♥️
Excellent short and sweet video!!!😊
This looks amazing! That syrup would be great on oatmeal or yogurt, I bet.
Thank you Morgan. I actually went to get groceries yesterday to create my own version of a PSL for friends coming over for breakfast tomorrow. And unfortunately in Canada, we don’t usually have the all so special sugars and the spices coming from specific places, especially in rural areas. This video came at the perfect time.
Thank you 🤩
I want to make „ready pumpkinspice coffee“ in bottles like jam. But without milk. Milk is supplemented. It’s a gift for a friend 😊
I hope it’s understandable. English is a bit difficult for me.
Sounds like a great gift!
Your haircut looking FRESH
Wonderful easy recipe. And I adore that class!
Thanks for the recipe! I'm definitely making this :D
I just stocked up on my fave Pumpkin Butternut Squash syrup but will have to try this once I run out
This was a GREAT video! Very informative! Not a huge fan of psl myself but want to try one this way after seeing this video! New subscriber now too btw!
Welcome, glad to have you!
Just made this…absolutely fire syrup. 👊🏻
Love that intro - and the PSL, of course! 😊
Hey Morgan! This is excellent :D Looking foward to giving this a shot (of espresso) sometime soon. Thank you for posting this
Made this with half the sugar to start and adjusted to taste. Accidentally doubled the pepper which gave it a nice warm kick. I was too lazy to strain so I had some tasty spices at the bottom of my cup (might strain next time to bake with the solids per comments in this thread). 😋 Will be enjoying a few PSL’s this Canadian Thanksgiving weekend! Great recipe, Morgan! 🙏
the intro made this for me lol
I tried the recipe Sunday morning, and it was extremely yummy. Not too overpowering just right. The only thing is that I needed to use coffee beans that didn’t overpower the taste of the syrup.
This is awesome! I'll definitely have to try this! I'm still trying to find an espresso machine that is decent quality yet cheap (I'm a college student 😅), but this is such a great idea. Even adding in the actual pumpkin makes it sound really good rn 🤤.
Also, would love to see maybe an eggnog late video come winter 😏
My favorite season! However, for me, pumpkin season is actually the whole year. ;) Your recipe is almost identical to the one I've been using for the past four years. Instead of straining the syrup, I use my immersion blender directly in the saucepan; less clean up, and I don't mind if there's a little texture. :) Well done, Morgan!
Can't wait to make this! Also have you ever considered making a video for matcha white hot chocolate?
Hey Morgan I've been seeing your vids and I was wondering if you wanted to try a recipe I made 1st you need a hot chocolate named Abuelita only 1 triangle grind it and add 3 thin pieces of butter and a bit of water and a spoonful of dark roast instant coffee microwave all of it together then mix it then add the whites of 1 egg the 3 spoon full of sugar and then vanilla powder also add vanilla extract then add just a bit of cinnamon powder and put it in the freezer for 7 mins BUT DO NOT LET IT FREEZE after that just add it to your coffee😊🎉
I call it "Cafe Ramiez" ❤
I'm plotting how I could turn the syrup recipe into a homemade coffee creamer because I'm much more likely to use that in my everyday coffee. My current theory is to use all the syrup ingredients except the water to flavor an unsweetened creamer base, which would be equal parts evaporated milk and the regular 2% I have in my fridge (if that's not creamy enough, I'll swap in half and half for the 2% on the second try). Ok, off to the grocery store for pumpkin and I'll update with results.
Waiting for the update…😊
@@nikkireignsI’ll just tag you then! I lied about going to the grocery store immediately, but it worked pretty well! I used all of the syrup ingredients except the water plus 1 can of evaporated milk (NOT condensed, since I added brown sugar like the syrup has) and an equal amount of half and half. I simmered everything together for a couple of minutes, basically just following the syrup instructions, and then strained all the solids out. This is the only step I’ll change if I do it again: instead of simmering everything, I would just bring it to a boil then take it off the heat and let it steep for 5-10 minutes. I think the simmering condensed everything a little too much because the final product is a bit thicker then I actually want my creamer to be.
@@halem6580 thanks! :)
This looks so good! 🎃 ☕️ 🧡
It would be nice to have a look inside the pot in which you are cooking :) Still, super nice video and explanation! Greetings from an autumn lover :)
Ooo. I like this syrup idea. Will have to dig in and see if Morgan has more syrup making suggestions.
Your hair looks especially amazing in this video! What are your tips for styling it? I miss having my hair short like that and am thinking about chopping it off in the spring. My biggest difficulty with it was styling the front bit.
I've been wanting to save money by making my own syrup at home. I'd switch out the espresso for black tea since I'm a big fan of chai. I love that the pumpkin spice syrup isn't too far removed from a masala chai recipe!
1:41 *Raises pitchfork* 😡 2:09 *Lowers pitchfork* ☺️
Sugarologie has some great syrup based buttercream frostings, I might try and see if I can swap this in instead!
I just made this recipe sans the pumpkin.
My proportions were:
200 g brown sugar
100 mls water
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon each ginger, allspice, and black pepper
I brought everything to a boil and whisked vigorously til the syrup reached 100 degrees C on a candy thermometer.
It's virtually identical to Starbucks chai latte concentrate, which I can't have anymore because it has too much caffeine and I am allergic to some of the filler ingredients. I was very pleasantly surprised by this discovery! It's not nearly as sweet either, when used in coffee amounts. Big win for my tastebuds!
Love the intro! Great you’re trying out new video stuff :D
Just made it with Monkfruit brown sugar. Delicious 😋
Love it simple!!!
In Türkiye, we have a pumpkin dessert that is served with tahini and walnuts, pumpkin is chopped in big chunks and covered with sugar until it releases water, then cooked over stove till it is soft then in oven to give it more caramelization. There is usually syrup/sherbet left after serving the pumpkin and it substitutes as a perfect pumpkin spice latte base.
That sounds incredible ❤
This sounds amazing! Point me to a recipe!
Thanks for the video Morgan
Mmmm that linea mini in the background. ❤❤❤
So…without the inclusion of actual pumpkin (which is my preference)…a pumpkin spice latte is basically masala coffee instead of masala chai?? Because I swear those are the exact spices I use to make chai at home 😂
pretty much. there is debate over whether either should contain cardamom, vanilla, ginger, nutmeg etc, because they're both just a mix of spices people prefer for their pumpkin or chai respectively... but at their heart they're both wintery cinnamon-based spice mixes and largely interchangeable.
I enjoyed this a lot! I am currently not able to make syrup myself, is there any store bought pumpkin spice syrup you would recommend? I have been putting the pure pumpkin spice spice mix into my cacao and it's quite grainy 😅 thank you so much for this lovely recipe tho ❤
While they don’t use pumpkin in it, Holy Kakow makes an incredible pumpkin spice syrup. Used it for years in cafes.
@@morgandrinkscoffee thank you for taking the time to recommend this to me. sadly I live in Germany and there is no way to get it here.
This is something I would love to have for rice.
This was an enjoyable video
I like that mug!
So I've found out that you can just add a pinch of pumpkin spice to the ground coffee just before using the needles to de-clump the puck (the needles help mix it in).
It's really useful to help dial in how much spice you want VS how much sweetness. If you just want a seasonal shot of espresso with no sugar then that's possible! 😅
The impatience at 0:03 on that bridge in particular is visceral.
Cut’s lookin clean, G
Loved your intro. Really cute and funny.
I’ve been doing a lazy “PSL” with real pumpkin. Pumpkin purée, maple syrup, pumpkin spice, vanilla extract, instant coffee (I know 😂) and oat milk and a splash of heavy cream. Just blend or whisk the whole thing. I add ice and sip on it all morning 🎃
love your hairstyle
- sees title
- hears shenanigans music
oh yes 🧡 it is TIME**
**(for me to enjoy Fall content from the wrong hemisphere)
I love them!
That syrup is sooooo good… I could just eat it alone
I actually prefer the woody tastes, especially with warm spices like in chai or cinnamon when at home. Pumpkin is an odd taste as the primary ingredient to me so I prefer it as a secondary taste
I find it annoying when you get something that claims to be “pumpkin spice” and there is no pumpkin.
My understanding is that the name comes from having the same spices as pumpkin pie. Pumpkin itself has a pretty mild flavor.
I don't understand this comment. Pumpkin spice is literally a spice blend of ginger, clove, cinnamon, nutmeg and sometimes allspice. Hence the name pumpkin spice. It's delicious sprinkled on top of a latte. Having the actual pumpkin puree is a totally separate issue, also delicious, but the term pumpkin spice should only refer to the actual spices.
@@SassySP then they should call it “pumpkin spices” which more accurately indicates it is the spices and not the pumpkin
it is a "pumpkin spice" latte, named for the "pumpkin spice" mix of spices, not a "spiced pumpkin" latte. Word order and type are important and provide context that you can use to understand what is being described.
@@Goosefang I don't understand what you're saying, if you go to the grocery store in the seasoning section, there is a season literally called "Pumpkin Spice" which is a blend of the spices. That's what "Pumpkin Spice" anything is referring to. It's a very typical American spice that dates back to 1800s. Calling at a 'pumpkin spices' latte is not grammatically correct.
I ran out of my homemade PSL syrup, so bought a bottle of pre-made just to make it easier. Sadly no pumpkin in it, and the lattes aren't the same.
Going to have to try your recipe when I'm done this bottle.
i just don't trust there isn't somehow soy and seedoils in everything store bought. it's a bit depressing, but thankfully we have PSL!
FYI - you can toast pre-ground spices as well. It’s done in cooking all the time.
Would it also work combining the total weight of the spices if you use premade pumpkin pie spice mix?
I made my own version of syrup heavily inspired by your recipe. Could you tell me where i should store this? On the counter or in the fridge? Sorry if you already mentioned this in the video and I didnt hear it
If you’re able, try the pumpkin caramel custard from Culver’s 🤤
IMO there is a non-insignificant factor in these "cofftails" that (when compared to cocktails and mocktails) of the experience and getting in the head of the drinker...a little. Sometimes, you can get the nostalgia factor, the new/fresh factor, the comfort factor. I think when we make new drinks, we need to look at the feeling you get from the drink. Is it extra? Yeah. But, I'm not going to get on my soap box as to why being extra with a hobby/job isn't bad. Either way, great video, and I look forward to trying them!
BTW, the worst PSL I had was one with habanero-infused into it. My GERD killed me that day and there was very little to taste past the heat/spice . That is a drink you NEED to understand is only palatable to people who have built up that spice tolerance and don't have gut/sinus/etc issues.
so it's Spring in Australia but we never get PSL (actually that might be false but I don't go to the chain store crappy coffee places), and Nespresso releases a PS flavour pod in October (do NOT let me rant about how stupid that is) but I am here for you USA< and I will continue to consume psl all year long.
I'm going to send this to one of my co-workers lol Once, she ordered a pumpkin spice latte at this coffee place in the building where we work, and she said it tasted like... dead leaves with some spice?? But she has had good ones elsewhere. So yeah lol
Still wanting to see a video of the Costa Rican Vandola!
❤pumpkin spice lattes
I purée my pumpkin with nut milk. I don’t mind the pulp in my coffee. It’s not pumpkin if it doesn’t have pumpkin in it. It’s just spiced with a slight pumpkin taste.
I'd love to fancy up my coffee a little. But I've never added syrup and never liked sugar in my coffee. I've started adding a pinch of cardamon from time to time to a black coffee.
She needs to open a coffee shop !!!!👍👍
wake up babe, this year's "can Morgan make a better psl than James" just dropped
It was funny enough hearing you say your name every video (same as my sister’s name), but now mine! Mine is spelled “Aidan,” though.
could u decrease the amount of sugar? I don't like my syrup super sweet. also, if you didn't put the pumpkin in it, would it last longer in the fridge?
I’ve tried making the syrup but even after straining the syrup, the overall drink was grainy :/
Will a cheesecloth or boiling the syrup more help with this?
God damn it! Pumpkin spice I'm in!
I just hope it tastes better than the ones from coffee shops😂 I’ve literally never liked them, but I don’t think it’s the idea that’s the problem. Just the execution.
Went to starb today to try to get a PSL and they still wasn’t available :( maybe I’ll do it this year 🤔
Ok I'm trash enough to make this with my old, ground, decaf supermarket coffee and not freshly ground espresso, but I'm sure it'll be exactly the same. Happy pumpkin season everyone 🍁
I accidentally made a pumpkin spice liqueur. I made a baking spice tincture and tried to make a pumpkin (butternut squash) extract, but it tasted weird on its own, so I combined them. It took a frustrating amount of math to get it to ~25% abv and ~20% sugar.
Can you freeze the syrup, maybe ice cube size, so that you can plop one in your drink at a later date when PSL season is over?
Interesting thought. The sugar would probably make it freeze oddly, but not poorly. Kind of more granita/sorbet-esque? More shaved ice like than solid cubes. Worth a shot!
I'm about to be heretical but a spice only PSL is just a boring dirty chai. But, actual pumpkin in a PSL, NOW I'M INTRIGUED.