Everyone loves a good ole PSL, right! But I’m personally not a fan of the $7 it costs to grab via a drive-thru window. So I decided to make my own syrup this year and wow, game-changer!
This recipe originated from another blog, it’s a great recipe but I tweaked a few things to make my recipe dairy-free and to my personal taste.
You will need…
1/2 cup Sugar (I personally use organic coconut sugar)
1/2 cup Water
1 cup Pumpkin puree
8 ounces milk of your choice (I love oat milk!) or 14 ounces Sweetened Condensed Milk
1/2 teaspoon Pumpkin Pie Spice
1/4 teaspoon of Nutmeg
1/4 teaspoon of Cinnamon
Splash of Vanilla Extract
1/4 teaspoon Salt
To make PSL syrup…
Begin creating a “Simple Syrup.” Combine the water and sugar in a pot on the stove over medium heat. You will whisk until the sugar has dissolved (Michaela’s tip: your water will appear “clear” instead of “foggy”), this should take just a few minutes. Once your simple syrup reaches a slight boil, turn the heat down to low.
Next, add in your pumpkin puree, milk/sweetened condensed milk, and all of the spices.
Whisk it all together over low heat, for about 1-2 minutes.
Remove from heat and let the syrup cool. Use a funnel with a built-in strainer to pour syrup into jar.
It is ready to use (see below) and you can store in a glass jar or container in your refrigerator, up to 1 week.
To use the PSL syrup…
I personally love to put a big ole scoop in a homemade hot latte, but it tastes great in an iced latte or even a simple cup of black coffee. However you decide to use it, enjoy!