Welp! It’s that time of year (or maybe it’s slightly early, but don’t judge!) I decided to make my own recipe for a pumpkin spice latte (let’s stick with PSL from now on) to save money and maybe even a few calories!
I am absolutely obsessed with this recipe, I have made it every. single. day. for the past week and I still can’t get enough!
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Ingredients for 2 PSLs:
- 30 grams espresso beans (or regular coffee beans); approx. 3 oz whole beans
- 10 oz water
- 1 1/4 cup of whole milk or any milk of choice
- 2-3 pumps of syrup per cup
- Sprinkle of cinnamon
Glass Coffee Mugs
Coffee Grinder
Instructions:
- A slightly extra, not fully necessary step is to preheat your water to 212 degrees Fahrenheit. You will need 10 ounces of water.
- Measure 30 grams of beans. If you are grinding your own beans, make sure you are grinding on the “fine” setting. If you are using the espresso maker from above, simply fill the filter funnel all the way full.
- Pour the heated water to the bottom chamber of your espresso maker (this will be to the max line if you are using the same espresso maker as above).
- Attach the Moka Pot pieces together after pouring the water into the bottom chamber and the beans into the filter funnel. Place on a stovetop at the medium setting.
- Froth the milk. I highly recommend using the milk frother that I’ve attached. It’s the same one I use and I absolutely love it! Ensure it is on the “froth” setting.
- Grab your mugs and add 2-3 pumps of syrup per cup depending on how sweet you like it.
- Pour the espresso once it stops hissing.
- Slowly pour/spoon the milk/froth into your mug until it’s full!
- Sprinkle with cinnamon and enjoy!
Happy Fall y’all!
XOXO
Alaina
this looks so delicious! thanks for sharing