There is something about the launch of the Starbucks PSL that is a little controversial…which is frivolous and silly and I’m here for all sides! I understand that there are end-of-summer blues and back-to-school woes, and the onset of Pumpkin Spice season is a little kitschy. However, when it comes down to it all, at the most basic level, I love the taste of pumpkin and can’t resist the Starbucks PSL (even if August is “too soon”).

Last fall, I decided to make my own PSL sauce after studying what exactly I love about the Starbucks PSL taste. To save calories at the drive-thru, I am always asking for skim milk and forgoing the whipped cream. Even without those full-fat luxuries, I realized my favorite part of the PSL is the drizzle that tops the drink. Often, it sinks to the bottom, sweetening the drink and making for a delectable little finish. That is what I decided sets the Starbucks PSL apart from other drinks. So, I decided to crack the secret and make my own. I shared it first on Instagram and you can see the recipe video here.

Speaking of other drinks…one time, my sisters and my mom has a blind PSL tasting! We compared Starbucks, McDonalds, Wawa, a local coffee shop, and Dunkin Donuts. Guess who won? None of them had the same drizzle sauce that Starbucks did.

Make Your Own PSL Drizzle Sauce

For my latte, I used my @nespresso system and made the coffee as usual my milk of choice. For the additional flair, I used an oat milk based whipped cream and this sauce.

STARBUCKS PUMPKIN SPICE COPYCAT DRIZZLE
• 1/2 cup water
• 1/2 cup sugar (honestly, you could use less!)
• 1/4 tsp pumpkin spice seasoning
• 2/3 cup pumpkin purée
• 14 oz sweetened condensed milk (1 can)
• 1/4 tsp salt

All recipe credit goes to the lovely @sweet.steep

In a saucepan, combine water and sugar to create a simple syrup. Allow the water to gently bowl and then cool down, stirring until sugar dissolves. Add the rest of the ingredients and stir until melted and mixed together. You can use a hand blender to get the desired consistency, but a spatula or whisk will do. Using oven mitts to protect your hands, pour the mixture into a 12oz. glass Ball Jar or heat-safe jar of your choice. You may have a bit extra so save that or use a slightly larger jar.

Store the jarred mixture in the fridge for at least 2 hours to cool. After that, you can transfer to a food-grade squirt bottle for optimal drizzling! This would be an amazing extra garnish over any pumpkin-flavored dessert, such as pumpkin muffins or a pumpkin bread loaf. For everyday coffee use, sub this sauce for your regular sweetener or add it for a beautiful garnish to impress your guests.

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