The Perfect Pumpkin Spice Latte

Ingredients

FOR THE PUMPKIN SPICE SYRUP

• 1 1/2 cups peeled & cubed kabocha/sugar pumpkin

• 1/2 cup lightly packed dark brown sugar

• 1 1/2 cups water

• 1/4 cup maple syrup

• 2.5 tbsp Original or Rooibos Masala Soul Chai

• 1/2 tsp smoked salt

FOR the LATTE

• 8-10oz milk of choice

• 2 tablespoons/2oz PS syrup

• 1 shot espresso/chai or richly brewed coffee

• whipped cream (for garnish)

How To Make Your PS SYRUP:

1. Place the squash, water, sugar, maple syrup, Soul Chai, and salt in a medium saucepan

2. Bring to a gentle boil over med-high heat, cover, then reduce the heat to medium low. simmer until the squash is soft & fully cooked through about 25 min.

3. Allow to cool for 15-20 min.

4. Transfer the cooked pumpkin + all the liquid to a blender and purée until smooth. Store in an airtight container in the refrigerator for up to 10 days.

hot latte Build:

1. Whisk together the milk and 2-3 spoons PS syrup in a small saucepan and heat over medium.

2. Once hot, pour into your coziest mug, froth for texture then top with a fresh shot of espresso/chai or strongly brewed coffee. Garnish with a dollop of whipped cream + a sprinkle of Soul Chai~ Enjoy!

iced latte Build:

1. Combine milk, syrup & espresso/chai in a glass. Add ice and top with a dollop of whipped cream + a sprinkle of Soul Chai~ Enjoy!