As the temperature starts to gradually drop across the Northern Hemisphere, it’s finally time to up your Pumpkin Spice Latte game.
By Alyssa Holder
A fervent appetite for pumpkin comes by as soon as it hits September 1st. Our taste buds crave the warm fall flavors of roasted chestnuts, nutmeg, cinnamon and groundbreaking PUMPKIN. Yes, I am shouting, screaming its name out of sheer excitement as a self-proclaimed addict to Starbucks trademarked PSL’s. So it’s disheartening to know I can only access a Pumpkin Spice Latte for 3 months at most.
THIS ENDS NOW. All hail the almighty not so basic Pumpkin Spice Latte recipe from Joey Skladany.
I met the Basic Bitchen cookbook author Joey Skladany on the shores of Turks and Caicos, a time that seems far fetched because of the global pandemic. His wont for causing outbursts of laughter and surfeit love for no-nonsense good food connected us. His far from basic cookbook will do the same for you. Before ordering Joey’s debut cookbook get cozy with his life-giving homemade latte recipe.
No canned pumpkin allowed, the recipe calls for ingredients like actual pumpkin puree, a warming spice blend, and milk from a lactating animal. (Unless you are dairy-free). Make it hot or iced, the relationship you’ll develop with Joey’s homemade pumpkin spice latte may become a serious issue. But at least you do not have to restrict yourself in the confinements of September for a latte, PUMPKINS.
Before you get started Joey notes:
“Whole milk is best, but you can use 2% or skim. You can use your favorite sugar replacement instead of granulated sugar, to taste. Feeling adventurous? Roast off a pumpkin and put it in the food processor to make your own puree instead of buying canned pumpkin.
While you can use store-bought pumpkin spice, it’s best to make your own, which can last up to 6 months in an airtight container. Just because it’s a warm fall day doesn’t mean you can’t have your pumpkin spice latte— make it iced! Simply cool your ingredients before adding a cup of ice for a chilled pumpkin spice latte. You can make your espresso ahead of time and keep it in the refrigerator for a pumpkin spice latte on the go.
I enjoy listening to the stories of the people who devote their time to fill our stomachs with scrumptious food. And of course, experiencing and sharing my thoughts on the cuisines that span across the world.