DIY Pumpkin Spice Lattes

$1030.05. That’s how much I would spend at Starbucks on Pumpkin Spice Lattes every season, depending on how much editing I was doing and until what hours. I love them- the #PSL is the first sign of fall, which is my favorite season, and I get like, OMG OMG OMG I’M RUNNING AROUND IN CIRCLES AND DON’T KNOW WHAT TO DO WITH MYSELF excited when I see it.

Ok, Stephanie- calm down.

Once I realized that with two seasons of #PSL money I could basically buy myself the NEW 70-200mm 2.8 VR, I decided something had to be done. I had to come up with my own recipe- because, priorities, right? Who doesn’t love new gear AND Pumpkin Spice Lattes?!

Here’s what you’ll need*:

• 2 Cups of Pumpkin Pie Filling – if you prefer to spice your own, you can buy pure pumpkin puree, but this is a quick, easy shortcut.
• 1 Cup of Condensed Milk- this acts as your sweetener.
• 1 large container that seals airtight- so you can store your PSL syrup in the fridge.
• Your favorite brand of coffee- espresso works best, but you can definitely do this with a Keurig!

*I’m in Canada, so there may be some discrepancies in can size. You’ll have to tweak as you go. I’ve measured it out in cups to be USA friendly.

First, open up a can- of pumpkin pie filling. Measure out your two cups into a mixing bowl, then pour one cup of condensed milk in.

You can mix those two things together really well- they sure look pretty! How come all of the fall palettes are warm and delicious?

Once those are mixed, you can add more cinnamon if you’re like me and like things spicy- then pour it all into your airtight container. These would make awesome little Christmas gifts for your coffee lovers if you wrapped them with a ribbon- but don’t leave them under the tree. They are best gifted fresh.

Your PSL syrup will store well in the refrigerator for up to two weeks. I have been known to still use it past that window, but let’s err on the side of caution. If you’re wanting your Pumpkin Spice Latte right away (and who isn’t?) then you can grind up your favorite coffee beans and get ready for a life-changing coffee experience. I’m going to use Second Cup dark espresso, but you can really use your favorite roast of anything. If you’re slammed on editing and thinking, “Ain’t nobody got time fo dat!” then just chuck a K Cup into your Keurig and select the 6oz cup.

You’ll want to measure out 3-4 tablespoons of your pumpkin spice syrup and then add 1/4 cup of milk. Stir the milk and syrup together, and this becomes your base for your latte. I steamed mine to boiling with my coffee machine, but if you’re strapped for time and not scared of radiation you can microwave this for 45 seconds. Be careful! It’ll be hot.

(I actually don’t have freakishly small hands- I got my four year old daughter to assist me on this one. See? So easy a kid can do it!!)

Pour your latte base through the strainer and into a mug. This removes the chunks that occur when you use actual pumpkin instead of artificial flavors, colors, additives, etc. Add your espresso. If you are following along with your Keurig, you can just mix the strained latte base into your coffee.

That’s it!! You can always top with whipped cream, or just sprinkle with a mixture of cinnamon & sugar. Voila!! A Pumpkin Spice Latte that won’t break the bank, and will let you spend your hard earned money on new equipment!