It’s September and, let’s be honest, even if the weather is still nice and October hasn’t started yet, Pumpkin season is in full swing. October is not here yet, but we’re all craving Pumpkin Spice everything.
I used to love Starbucks’ PSL, and thought that if I asked for soy or almond milk, it was vegan… right?
Well it’s not! 🙁
Turns out there is milk in the syrup they use (and a lot of other crap too) AND there is literally NO PUMPKIN in the latte.
I know the name says “pumpkin spice”, but let’s be honest, we all feel like there should be some pumpkin in there.
Last year, I asked my neighbors to drop off the squash and pumpkins they had used for decoration instead of throwing them away. I put out a message on Nextdoor and was expecting to get 2-3 pumpkins… Well, we received at least 15!
Instead of cooking it and overdosing on pumpkin pies, muffins and all, I put the puree into 1-3 cup ziploc bags and froze all of it!
This Winter, Spring and Summer, I was able to make Pumpkin Spice anything with my amazing neighbor’s pumpkins!
I only had 2 bags left in the freezer last month, so instead I decided to test out different PSL recipes to share with you. Here it is!
Simple and delicious!
- 3 cups of soy or almond milk
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla
- 1 teaspoon pumpkin spice
- 1 cup espresso or strong coffee
- 1 date
- 1 tablespoon maple syrup
- Heat up the pumpkin puree, the spice and the vanilla in a pot
- Once the spiced up puree is fragrant, add the milk, coffee and maple syrup
- Pour the mixture into a food processor and add the date
Keep in the refrigerator for up to 2 days to enjoy later.
Yields 2 servings
Nutritional facts for MBM’s Famous PSL (per serving): 6.1 g Fat – 18.2 g Carbs – 11.5 g Protein – 174 Cal
Compare with Starbucks’ Grande Soy PSL Nutritional Facts (no whipped cream): 5 g Fat – 55 g Carbs – 12 g Protein – 310 Cal