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A Very Diaspora PSL (Pumpkin Spice Latte)
Recipe By: Asha Loupy
Makes: 4–6 lattes
Over the last decade and a half, the PSL (a.k.a. pumpkin spice latte) has become an American autumnal staple. Our very Diaspora PSL is a dreamy, spice-forward take on the classic — a generous amount of the Peni Miris cinnamon and Anamalai nutmeg for all the pumpkin pie feels, rich in Baraka cardamom and Anamalai mace, and just a touch of spicy heat from Makhir ginger, Kandyan cloves, and a few grinds of Aranya black pepper.
You can make the syrup with any sturdy winter squash, but our two favorites are kabocha and red kuri, for their silky, squash-y richness. Our team loves a PSL that is heavy on the pumpkin spice syrup and the dairy (yes, it's perfect with both cow and plant-based milks!), because who is really drinking a PSL for the coffee? We're here for the sweet, sweet, warming spiciness of it all! But, feel free to play with the proportions of syrup, milk, and espresso or coffee until you reach your ideal fall sip.