PSL Concentrate
Start with 2 tbs for filtered coffee and you will reach nirvana of PSL COFFEE LIFEEE!! Can put more if you want a more intense experience! :P
7 days in the fridge!
7 days in the fridge!
Steps
Step 1 — Make The Spice Syrup
1
In a small saucepan, add:
90 g brown sugar + 80 ml water
Heat over medium-low, stirring until the sugar has completely dissolved.
You don't need a caramel! Once it's smooth and you can't see sugar crystals anymore, we're good.
Now add:
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ⅛ tsp ginger
- ¼ tsp salt
Whisk vigorously.
Let it cook gently for about 1 minute.
Don't let it aggressively boil—we're just waking up those spices.
The spices get dispersed into a hot concentrated syrup.
90 g brown sugar + 80 ml water
Heat over medium-low, stirring until the sugar has completely dissolved.
You don't need a caramel! Once it's smooth and you can't see sugar crystals anymore, we're good.
Now add:
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ⅛ tsp ginger
- ¼ tsp salt
Whisk vigorously.
Let it cook gently for about 1 minute.
Don't let it aggressively boil—we're just waking up those spices.
The spices get dispersed into a hot concentrated syrup.
Step 2 — Pumpkin Time
2
Turn the heat down to LOW.
Whisk in your:
120 g kabocha purée
Cook for 2–3 minutes, whisking frequently.
It should become glossy, smooth and ridiculously fragrant.
This little cooking step also removes some of that straight-purée flavor and pushes it toward pumpkin pie filling.
Whisk in your:
120 g kabocha purée
Cook for 2–3 minutes, whisking frequently.
It should become glossy, smooth and ridiculously fragrant.
This little cooking step also removes some of that straight-purée flavor and pushes it toward pumpkin pie filling.
Step 3 — Make It Creamy
3
Slowly whisk in:
60 ml milk
Keep it over low heat for another 30–60 seconds, just until everything is completely combined.
Do not boil it once the milk is in.
Remove from the heat.
60 ml milk
Keep it over low heat for another 30–60 seconds, just until everything is completely combined.
Do not boil it once the milk is in.
Remove from the heat.
Step 4 — Vanilla Goes Last
4
Stir in:
2 tsp vanilla
We add vanilla off the heat because its delicate aromatics don't benefit from simmering away into oblivion.
Now taste a tiny spoonful.
It SHOULD taste too strong and too sweet.
That's important! You're not making pumpkin milk. You're making a concentrate that's about to get diluted with coffee and milk.
2 tsp vanilla
We add vanilla off the heat because its delicate aromatics don't benefit from simmering away into oblivion.
Now taste a tiny spoonful.
It SHOULD taste too strong and too sweet.
That's important! You're not making pumpkin milk. You're making a concentrate that's about to get diluted with coffee and milk.
Step 5 — Blend That Baby
5
Blend the warm concentrate for 20–30 seconds.
Immersion blender = 👍
Regular blender = 👍
Small smoothie blender = 👍
You're emulsifying/dispersing everything and making the pumpkin super silky.
It should look like a smooth, pourable pumpkin sauce.
Optional ultra-smooth move
If after blending you can still detect little spice particles, pass it through a fine-mesh strainer.
Ground spices will never truly dissolve, so a tiny amount of settling over several days is normal. Just shake the jar before using it.
Immersion blender = 👍
Regular blender = 👍
Small smoothie blender = 👍
You're emulsifying/dispersing everything and making the pumpkin super silky.
It should look like a smooth, pourable pumpkin sauce.
Optional ultra-smooth move
If after blending you can still detect little spice particles, pass it through a fine-mesh strainer.
Ground spices will never truly dissolve, so a tiny amount of settling over several days is normal. Just shake the jar before using it.
Step 6 — Cool & Store
6
Let it cool, transfer it into a clean jar/bottle and refrigerate.
I'd aim to use it within about 1 week because we've got real pumpkin and milk in there.
SHAKE BEFORE USING.
I'd aim to use it within about 1 week because we've got real pumpkin and milk in there.
SHAKE BEFORE USING.
Nutrition Facts
Per serving178 calories
Calories from
- Protein 5%
- Carbs 90%
- Fat 5%
-
Fat Low 1 g 1%
-
Saturated Fat Low 0 g 0%
-
Carbohydrates 38 g 12%
-
Fiber Low 1 g 4%
-
Sugar High 33 g 66%
-
Protein Low 2 g 4%
-
Cholesterol Low 3 mg 1%
-
Sodium 145 mg 6%
% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.
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