This time of year every coffee place has their version of a Pumpkin Spice Latte. Starbucks always starts serving theirs early October and Panera has come into the mix this year with their own. Most independent coffee shops I have visited lately have one as well. Some of these are vegan when ordered with soy milk (Panera’s is) and some are not (Starbucks). I have always been partial to making coffee at home. I always know I’ll be served a drinkable cup and it always costs less. I do occasionally enjoy a cup of froo-froo coffee though I typically make a simple syrup with vanilla to falvor my coffee when I want. I did, however, find a more seasonal approach to a fancy coffee at home. I picked up a (few) bottles of Williams Sonoma’s Pumpkin Spice Latte Syrup and have found it to give a perfect flavor, not overpowering and not too sweet like some of the commercial coffee shop’s versions. It is vegan and doesn’t contain any unpronounceable ingredients.
In another month, maybe Williams Sonoma will have a peppermint version.
UPDATE: If you’re up for making your own Pumpkin Spice Latte Syrup give this recipe I created a try.
