I tried out my own recipe for Pumpkin Spice Latter (hereafter known as PSL) last fall and had marginal success. After another year of thinking about it, I’ve come up with a recipe that is much better, does not have sludge at the bottom and can be modified for different milks. Here are the recipes:
The No Sweetener Recipe
- 6 dates, pitted and chopped
- ½ cup Water
- 3 Tbl pumpkin puree
- 2 tsp cinnamon
- 1 tsp ginger
- ¼ tsp nutmeg
- Pinch ground cloves
- 1 cup Milk (I used whole, skim would work, too)
Place the dates and the water in a small sauce pan and heat to boiling. Boil for about 5 minutes. Strain the dates reserving the liquid. Pour the liquid back into the saucepan and whisk in the pumpkin. Be sure the heat is on medium to medium-low. Whisk in the spices and finally the milk. Heat, but do not boil, for up to 10 minutes. Strain the mixture through a mesh sieve lined with about 8 layers of cheesecloth. Use immediately or keep in the fridge for up to three days. Makes about 1 cup.
Not sweet enough? Try adding one of thee sweeteners: two tablespoons of Raw honey, maple syrup, or agave nectar. Omit the first straining if you use one of these.
Other milks to try: Unflavored Rice or Almond milk. Coconut milk should also work, but it I feel like the almond milk would give it the best flavor out of the three.
Spices too much? Try reducing them to 1 tsp cinnamon, ½ tsp ginger, 1/8 tsp nutmeg, very little or no cloves.
I hope this gives you an idea of where to start for your own, healthier, PSL! Enjoy the fall!