Can I confess something to you? I don’t actually like *the* Pumpkin Spice Latte. You know the one from the big name fancy coffee shop that everyone gets all in a tizzy about in early fall? Yeah, I think it’s kinda…not good.
Maybe I’m just a coffee snob (totally am), but I think the O.G. P.S.L. has way too many spices that way overpower the actual flavor of the coffee. It’s almost a little bitter, too? And almost chemically? I can’t exactly put my finger on why I don’t like it, I just know I’m not a fan.
The interesting thing is, I used to really like PSLs! I used to look forward to them every year. I was one of those run-out-on-the-first-day-they-are-available-and-get-a-venti kinda gals.
But then I accidentally ruined it for myself because I started making them at home! I was just trying to save some cash by DIYing them, but an unintended side effect was me realizing I could craft a much more flavorful and interesting drink at home. Pumpkin Spice Lattes from the coffee shop never scratched my itch again!
So here is my version of a Pumpkin Spice Latte. It just happens to be plant-based, uses only unrefined sweeteners, and *gasp* actually has pumpkin in it (unlike the one you may be used to). I can guarantee you are going to read this recipe and be all like, “two tablespoons of vanilla? That has GOT to be a mistake.” I promise it isn’t! The rich vanilla flavor is part of what makes a pumpkin spice latte so PSL-y.
If you aren’t on the plant-based/decaf train, you can just as easily use cow’s milk and fully-leaded coffee in this recipe. It’s pretty customizable. Just stick to the two tablespoons of vanilla. I beg of you. Enjoy!