Your PSL lacks this secret ingredient (and it is not a pumpkin spice)

For years I lived with the wrong assumption that Starbucks’ original pumpkin spice was made with real pumpkin. I had never tried the stuff, but it just seemed to be logical. So I was scandalized when a friend finally corrected me. “You mean they call it pumpkin Spice latte and there is no drop of pumpkin? “I asked.” Yes, “said the friend.” It’s just the spice. ”

Apparently I was not the only one with which I didn’t fit well, because Starbucks changed her recipe a few years ago to record some pumpkin puree -three in her “pumpkin spice sauce” ingredient list according to sugar and condensate milk … Not the conditions I want to see personally. But until then I started doing my own. Not often, maybe once a year, I would let real pumpkin in the form of butternuss or Red Kuri -Kurbis with milk and spices, mixed it into a thickened, foamy cream and drink it for a pleasure. The combination of roast coffee with earthy-sweet pumpkin and warm autumn spices is so good that it has almost strange to invent this drink and miss the best.

About the Starbucks version: It is not fair for me to fell your drink without ever actually trying it, so I did it recently and I have to make you a little relaxed. It’s pretty tasty and I can see why it has become so popular. It is sweeter than I would prefer, but it is not aggressive, and the spices are chosen in such a way that they taste exactly as it should for a product like this, which is basically the edible version of the fragrant candlelight version of the edible version.

I will probably not be a regular drinker from Starbucks or my own recipe, both are one of them, but I think I think there is space in the world for both. That is exactly what most of them already know. Mine also has some different advantages that I would like to point out.

The key to my creamy, foamy PSL

One of the advantages that real Starbucks PSL has never tried until I developed my own recipe is that I was not impressed by an existing idea of what it should be. I did not notice that Starbucks, which is more like a pumpkin-seasoned syrup, connects to a cup of milky coffee and then with whipped cream.

When I set off to make my own, I went away a completely different way that solves many technical problems and bring them much closer to a real, steam milk-based drink. To make my instead of a syrup, I cook cubes made of butternuss or red -kuri -Kürbis (butternusskürbis is usually the “pumpkin” in a can of pumpkin puree) in milk with a little sweetener (either maple syrup or sugar) and the warm, autumnal spices that get in pumpkin poker.

As soon as I am tender, I mix this mixture until I am smooth and frothy. A high-speed mixer can do this best and produce the smoothest, foamous pumpkin spice cream, but also works a immersion mixer. The nice thing is that the fiber from the pumpkin, once mixed, the milk has a slight thickening and makes it richer and merise. At the same time, this added fiber of milk fiber helps and stops more air bubbles from the mixture, so that it gives a foamy texture that is remarkably similar to the milk that was steamed into a dense foam – Exponsive Espresso devices that are not necessary.

Poured to a dose of coffee that can frankly be everything, from espresso to strongly brewed coffee or even regular coffee for a lighter coffee taste. The effect says “Latte” much more than the Starbucks version that I tried. It is also much easier than making a pumpkin spice syrup that seems to be the move that many other recipes make to create their own homemade versions of a PSL. It also achieves more goals of this type of drink with less work.

The result? A PSL that brings that P First.

August 2023

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