Tag Archives: simple syrup

Tina’s PSL *Revisited* Pumpkin Spice Latte

This is the old PSL & the revamped is even better.

There are times in our lives when what we think is near perfection is actually not quite.  Last year I adapted a PSL (pumpkin spice latte) thinking it was great.  However, after making a couple since that time I have come to the following conclusions:

  1. The recipe I had given you is more strenuous & labor intensive if you made one even two mornings a week (for those of you on the 3+ PSL’s a week–it’s our little secret).
  2. I couldn’t get past the muck of spices in those last couple sips.
  3. There must be an easier way to eliminate time constraints & spice granules swimming in my mouth.

Here’s what I’ve come up with and I think you’ll be pleased.

  1. Make a simple syrup.
  2. Use whole spices to infuse the syrup.
  3. Keep simple syrup in your fridge for your PSL needs.
  4. Combine 1 part simple syrup to 2 parts pumpkin puree.
  5. Add steamed milk & shots of espresso.
  6. Put whipped cream on top & sprinkle with nutmeg.

And it must be said that whenever I drink a mocha (I’m typically an americano girl) I don’t have whipped cream.  If it’s made right, then I really don’t think it’s necessary.  However, I would say that a PSL & whipped cream have a symbiotic relationship.  If you’re going to make one, please do us all a favor and just add the whipped cream (you know you want to).  Your friend who stopped by will thank you for it (and it’s a sure way to add a bit of flare to that hospitality).

Tina’s PSL (Pumpkin Spice Latte) Revamped (printable recipe)

Most simple syrup recipes use regular white sugar.  However, I like rapadura for it’s molasses undertones.  Plus, it’s unrefined.  So when the sugar dissolves you are going to get a dark simple syrup.  Don’t worry–it’s totally fine.  In my first PSL recipe it calls for vanilla (along with some other ingredients).  However, by using rapadura you don’t need any vanilla since it’s so flavorful.  You can find in bulk at most health or co-op stores.

Simple Syrup Ingredients:

1 cup water

1 cup rapadura sugar

4-5 cinnamon sticks

1-1 1/2 tsp whole cloves

3-4 tsp freshly grated nutmeg

Directions: Add water & sugar to a small pot & turn on heat to low.  Combine until the sugar is dissolved & syrup is hot (not boiling or simmering though).  Add the spices and allow them to infuse for 5 minutes.  Strain the infused syrup using either a fine sieve or cheesecloth.  Discard spices & keep the spice simple syrup.

Pumpkin Spice Latte

1 cup of steamed milk (160 degrees)

1-2 shots of espresso, freshly pulled

1 Tb spice simple syrup

2 Tb pureed pumpkin

whipped cream

Putting it together:  Steam your milk to 160.  If using an espresso machine, you want to barely put the tip in the milk to create a couple bubbles until it hits 80 degrees.  As you see the very small bubbles, you want to submerge your wand deep into the milk and constantly swirl the wand around in the pitcher.  This will create that wonderful silky foam you get at a good coffee shop.

You can either combine your pumpkin puree & spice syrup in the cup, or you could add it to your steaming milk.  Caution: if you’re trying to achieve that wonderful silky foam, then don’t add the syrup or pumpkin, because it will disrupt the milk from stretching.

Pull your shots & add them to the syrup & pumpkin puree. Stir with a spoon. Pour in your milk.  Top with whipped cream & a little nutmeg.  **Remember that you can add a little more pumpkin or less, all depends on what your tastebuds tell you.

When Life hands you lemons & lavender!

Go ahead and finish the cliche…make lemonade!  That’s right, nothing original, but we don’t always have to be original.  And most likely, hardly anything is truly original anyway, but doesn’t mean it’s not good.  My friend Lindsey mentioned that I needed to get on the bandwagon and create a Lavender Lemonade.  Not only that, but have a Spring kickoff of food you should be making in the kitchen this time of year.

I have been reading a book Animal, Vegetable, Miracle by Barbara Kingsolver, which has inspired me even more to be a seasonal eater & cook.  It’s about her family’s year long adventure of eating only food grown locally (which would also be in season).  Now, I don’t think I would ever be able to do that, but she makes some good points with the main two being how much fossil fuel is used to transport food that you wouldn’t be able to find locally.  The other point is how much better the food actually tastes (along with health benefits) when you get it farm direct.  I would wholeheartedly agree as Ben and I were talking about the vegetables he actually likes.

His thing is he will eat vegetables because he knows they’re essential, but he doesn’t necessarily like many of them.  However, when I prodded a bit more, we came to find out that a majority of veggies he dislikes are actually eaten out of season.  Now, all that to say and lemons are definitely not a seasonal, nor local thing here in Bellingham (hence why I couldn’t abide by a 100% locally grown philosophy–plus what about coffee?).  Lavender does grow abundantly in the Pacific Northwest.  However, it’s more of a summer thing.  Okay so none of the ingredients, except water, is in season or local at this point in time.  But…I had lavender in my cupboard from a local Lavender farm, so I feel justified.

Lavender Simple Syrup

I liked this lemonade quite a bit.  It had a subtle lavender aroma & taste.  I used unrefined sugar, which in making a simple syrup you never get that clear syrup.  So other than visual appeal, the unrefined did just fine and the lavender lemonade hit the spot on a lovely Spring afternoon.

Lavender Lemonade (printable recipe)

If you want a clear simple syrup, then use white granulated sugar.  The simple syrup makes more than what the recipe calls for, but just put it in your fridge to make more later.  It will keep in your fridge for 2 weeks.

Simple Syrup

1 cup unrefined granulated sugar

1 cup culinary lavender

1 cup water

Lemonade Ingredients

12 Tb lavender simple syrup

3/4 cup freshly squeezed lemons

2 1/2 cups cold water

In a mortar, gently crush about 1/3 cup of lavender.  In a small pan over medium heat, combine sugar, lavender & water.  Stirring to combine and until the sugar crystals disappear.  Don’t stir and let it cook for 3-4 minutes.  Remove from heat.

With a sieve over a measuring cup, pour lavender simple syrup through to separate the syrup from the lavender.  Set aside.  Squeeze your lemons (I had 3) to make 3/4 cup and pour into a pitcher.  Add 10 Tb of lavender simple syrup, along with 2 cups of cold water.  Taste to see if you need more water or syrup.  I used 1/2 cup more & 2 more Tb of the syrup.

Serve by putting some ice in the pitcher & sprinkle with lavender.  Sit outside and breathe in Spring.