My first experience with Pumpkin Spice Lattes came shortly after college, but almost immediately became a ritual. At the time, my best friend and I had a tradition of visiting a pumpkin patch and going apple picking every fall, and the latte—with its blend of nutmeg, clove, and cinnamon—was something we'd get the moment the weather felt appropriately chilly enough (in Southern California, the low 60s qualify).
I'll admit that as the 'PSL' catapulted into an entirely new realm of popularity, I found it less and less tempting. That isn't to say I don't still order one a few times a season (it takes a lot more for me to drop a tradition), but I generally struggle to finish even half when I order it from popular coffee shops. I find the majority of them to be too syrupy, artificial, and cloying.
When I found out that Laird Superfood, whose original creamer is so life-changing I included it in my top 15 purchases of 2019, has a Pumpkin Spice Superfood Creamer, I jumped at the opportunity to try it. All of their creamers are coconut-based so they have a creamy finish without using any dairy (if you're trying to avoid it!). G and I make cups of mint tea and blend in Laird Superfood's Cacao or Chocolate Mint creamers at night, which creates a hybrid between the coziest cup of tea and a mug of hot chocolate. Their Pumpkin Spice Superfood Creamer is similarly velvety, and is made with real, plant-based ingredients so it's a latte you can feel good about. I appreciate that it's sweetened with organic coconut sugar that's subtle but never saccharine, even in coffee.
On busy mornings I’ll simply power-froth the creamer into my cup of coffee for a pumpkin-y boost! It tastes indulgent, but doesn’t weigh me down the way a super syrupy alternative might.
On days when I have an extra moment or two in the am, I’ll go a bit further and make a more elaborate latte. For the last few weeks, I've been using it to make some variation of a fall drink. The flavor is pronounced enough that I sometimes just stir it into a cup of hot water with a splash of whole milk, but when I'm feeling a little fancier I'll make a variation of the Pumpkin Spice Lattes that first inspired the tradition. Here's how I make the best PSL at home:
You will need:
2 tablespoons Laird Pumpkin Spice Superfood Creamer
5 tablespoons whipping cream (or a dairy-free whipped cream)
1 cup coffee
Splash of whole or oat milk
Cinnamon, as garnish (optional)
How to make it:
1. Add the Laird Pumpkin Spice Superfood Creamer to a mixing bowl, and pour the whipping cream on top. Using a whisk or hand mixer, blend until the creamer is incorporated, and stiff peaks emerge.
2. Pour coffee into your cup and add a splash of milk, then add a dollop (or two!) of the pumpkin spice whipped cream.
3. Stir the cream into the coffee, and add a shake of cinnamon on top if you're feeling extra fancy.
P.S. Laird was generous enough to offer a code to our readers. Enter the promo code CUPCAKES at checkout for 15% off your order. Enjoy!
Thank you Laird for partnering on this post.