Fall is officially upon us. The days are getting shorter, the leaves on the trees are starting to fall, the temperature is slowly dropping… Nope. Wrong. It's still 30 degrees outside. While sweater weather season may seem a long way off, our pumpkin spice latte craving is just getting started. But when it's this hot and humid, it's not the time for a scalding hot brew. So why not recreate our favorite fall drink at home, for a fraction of the cost and calories, and in an iced version?
Here's how to make an iced #PSL, even better than the one at Starbucks.
Ingredients (for 2)
- 2 cups (500 ml) of milk
- ¼ cup (60 ml) pumpkin puree
- 4 dates, diced (or 2 tbsp date sugar )
- 1 tsp (5 ml) vanilla extract
- 2 tsp (10 ml) pumpkin pie spice
- 1 cup (250 ml) cold brew coffee
- Ice
- Whipped cream, for garnish
(optional)
Preparation
1. In a saucepan, heat the milk, pumpkin puree and dates for a few minutes over low heat, stirring, until the pumpkin is dissolved.
2. Remove from heat and add the vanilla and spices, then transfer everything to a food processor. Pulse the mixture for 20 seconds until slightly foamy.
3. Place a few ice cubes in 2 mugs and pour in the pumpkin milk mixture. Divide the coffee between the 2 mugs.
4. Top with whipped cream and spices, if desired.
