Elsie and I have an inside joke about, what we call, the "pumpkin spice latte effect." It's our theory that right around the beginning of September everybody gets a little bit nicer/more considerate/happy. Us included. We are for SURE affected by the PSL effect.
Why does this happen? What is behind this phenomenon? The obvious answer is that PSLs are back and available at Starbucks. I love to try coffee from just about anywhere, but I'm not above getting excited about PSL day! And I think on a "deeper" level somehow PSL day reminds us all that fall is in full swing. Here in southern Missouri that means cooler weather, hay rides, hot chocolate, apple picking, pumpkin carving, hot cider, layered clothing and, most importantly, the holidays are on their way. 
We are only about mid way through September but I have already spent quite a bit of money (and calories) on pumpkin spice lattes... Yeah. So I thought it might be a good idea to try and make my own PSL syrup at home. I LOVE how this turned out. I may have to make this a new tradition every September and create my own pumpkin spice latte effect. :) Here's my recipe, but feel free to adjust the spices to your own liking. 
PSL Syrup
2 cups water
1 1/2 cups sugar
1/2 cup packed brown sugar
1 teaspoon cinnamon or 4-5 cinnamon sticks (I did a half and half thing)
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
a scant 1/2 teaspoon cloves ( I go easy on the cloves, because I think they are such a strong flavor)
4 heaping tablespoons pumpkin puree
In a pot combine all the ingredients. Stir together over medium heat until the sugar has dissolved. Continue cooking over low/medium heat for an additional 5-6 minutes (do not allow to boil).
Strain the mixture through a fine mesh strainer. Store in an air tight container. You can keep unused syrup in the refrigerator for up to two weeks. Before use be sure to give the syrup a good shake as it will separate during hours of un use. 
I have a little home espresso maker that I got for Christmas last year so I use that to make homemade lattes or americanos. As you can see by my (lack of) latte art, I am no barista. But the syrup is really what makes this drink! If you don't have a home espresso maker just brew some (really) strong coffee. Heat milk in a pot over medium/high heat. Once it's hot use a whisk to incorporate air, creating foam. Combine the coffee, syrup and hot milk. It's not exactly a latte, but it's pretty good. :) Enjoy! xo. Emma
PSL Syrup!!!!
Elsie and I have an inside joke about, what we call, the "pumpkin spice latte effect." It's our theory that right around the beginning of September everybody gets a little bit nicer/more considerate/happy. Us included. We are for SURE affected by the PSL effect.
Why does this happen? What is behind this phenomenon? The obvious answer is that PSLs are back and available at Starbucks. I love to try coffee from just about anywhere, but I'm not above getting excited about PSL day! And I think on a "deeper" level somehow PSL day reminds us all that fall is in full swing. Here in southern Missouri that means cooler weather, hay rides, hot chocolate, apple picking, pumpkin carving, hot cider, layered clothing and, most importantly, the holidays are on their way. We are only about mid way through September but I have already spent quite a bit of money (and calories) on pumpkin spice lattes... Yeah. So I thought it might be a good idea to try and make my own PSL syrup at home. I LOVE how this turned out. I may have to make this a new tradition every September and create my own pumpkin spice latte effect. :) Here's my recipe, but feel free to adjust the spices to your own liking. PSL Syrup
2 cups water
1 1/2 cups sugar
1/2 cup packed brown sugar
1 teaspoon cinnamon or 4-5 cinnamon sticks (I did a half and half thing)
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
a scant 1/2 teaspoon cloves ( I go easy on the cloves, because I think they are such a strong flavor)
4 heaping tablespoons pumpkin puree
In a pot combine all the ingredients. Stir together over medium heat until the sugar has dissolved. Continue cooking over low/medium heat for an additional 5-6 minutes (do not allow to boil).Strain the mixture through a fine mesh strainer. Store in an air tight container. You can keep unused syrup in the refrigerator for up to two weeks. Before use be sure to give the syrup a good shake as it will separate during hours of un use. I have a little home espresso maker that I got for Christmas last year so I use that to make homemade lattes or americanos. As you can see by my (lack of) latte art, I am no barista. But the syrup is really what makes this drink! If you don't have a home espresso maker just brew some (really) strong coffee. Heat milk in a pot over medium/high heat. Once it's hot use a whisk to incorporate air, creating foam. Combine the coffee, syrup and hot milk. It's not exactly a latte, but it's pretty good. :) Enjoy! xo. Emma
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