With the crisp air of fall comes the irresistible appeal of the Pumpkin Spice Latte (PSL). If you’re craving this seasonal favorite but prefer to skip the long lines at Starbucks, why not try making it at home? It’s easier, more affordable, and you can control the ingredients for a healthier version. Here’s a foolproof recipe that brings the warmth of fall to your kitchen in no time.

What Makes the Perfect Pumpkin Spice Latte?

A Pumpkin Spice Latte is a combination of coffee, creamy milk, and a spiced pumpkin syrup, creating a comforting drink that’s perfect for chilly mornings. While Starbucks popularized this fall beverage, making it at home allows you to use real, natural ingredients, avoiding the artificial syrups and excess sugar found in the store-bought version.

The basic elements of a Pumpkin Spice Latte include:

• Espresso: The strong base of the drink. You can easily make espresso at home using a moka pot or an espresso machine.
• Milk: Frothy, creamy milk is key to achieving that luxurious texture. If you don’t have a milk frother, an immersion blender will work just fine.
• Pumpkin Spice Syrup: This homemade syrup, made from pumpkin, spices, and sugar, is what gives the latte its signature flavor.

The beauty of making this drink at home is that you can adjust the sweetness and spice levels to suit your taste.

Ingredients for 4 Servings

• 2 cinnamon sticks
• 600 grams of white sugar
• 500 ml cold water
• 1/4 teaspoon cinnamon powder
• 1/4 teaspoon ginger powder
• 1/4 teaspoon nutmeg
• 4 tablespoons pumpkin puree
• 600 ml whole milk
• 300 ml strong brewed coffee or espresso
• Whipped cream (optional)

Instructions

1. Make the Pumpkin Syrup: In a saucepan, combine the sugar and water, heating over medium-low heat until the sugar dissolves. Add the cinnamon sticks, ground spices, and pumpkin puree. Stir continuously for about 5 minutes to allow the flavors to meld together. Remove from heat and store the syrup in a sealed jar. You can refrigerate it for up to a month or use it immediately.
2. Prepare the Latte: Heat the milk on the stove, bringing it just below boiling. In a large mug, pour 2 tablespoons of the homemade pumpkin syrup. Brew your coffee or espresso and pour it into the mug with the syrup.
3. Froth the Milk: Using a milk frother or immersion blender, froth the milk until it’s thick and creamy. Pour the frothed milk into the mug with the coffee and syrup mixture. Stir well.
4. Finish and Serve: Top with whipped cream if desired, and enjoy your homemade PSL!

Tips for the Perfect Pumpkin Spice Latte

• Adjust the sweetness: The amount of sugar in the syrup can be adjusted to your taste. If you prefer a lighter version, reduce the sugar or use a sugar substitute.
• Milk options: While whole milk provides the best texture, you can use almond, oat, or coconut milk for a dairy-free version.
• Skip the foam: If you don’t have a frother or blender, you can enjoy your latte without foam, though whipped cream can be a great alternative.
• Storage: The homemade syrup lasts for about a month in the fridge, so you can easily make it in bulk and have it on hand for future lattes.

Why Is the Pumpkin Spice Latte So Popular?

The Pumpkin Spice Latte has become a beloved fall tradition, and it’s easy to see why. For many, the flavor of pumpkin, cinnamon, and nutmeg evokes nostalgia and warmth, making it the perfect companion to chilly fall mornings. The seasonal nature of the drink adds to its appeal—its limited availability makes it something special, a treat to be enjoyed before it’s gone for another year.

For many Americans, pumpkin spice flavors are linked to the cozy feelings of Thanksgiving and the fall harvest. This deep-rooted association with family gatherings and tradition helps elevate the PSL into more than just a drink—it’s an experience.

Starbucks Pumpkin Spice Latte vs. Homemade Version

Starbucks’ version of the PSL contains a lot of sugar—38 grams in a 12-ounce cup! While it’s undeniably delicious, the homemade version lets you control how much sweetness is added. Plus, by making your own pumpkin syrup, you avoid the artificial additives and preservatives that often accompany mass-produced syrups.

Starbucks’ version is made with a blend of spices, pumpkin puree, and sugar, combined with espresso and steamed milk, topped with whipped cream. But with just a few simple ingredients, you can replicate the flavor at home without the extra calories and costs.

Can You Make the Pumpkin Spice Latte Lighter?

Absolutely! You can reduce the sugar content in the homemade syrup, use skim milk or a dairy-free alternative, and even skip the whipped cream to make a lighter version of the PSL. If you want to reduce the calories even further, use a sugar substitute instead of regular sugar.

Frequently Asked Questions

1. Can you buy Starbucks Pumpkin Spice Syrup?
   Unfortunately, Starbucks doesn’t sell its syrup, but you can find similar products like Pumpkin Spice Flavored Creamers or mixes that allow you to recreate the PSL at home.
2. What’s in a Starbucks Pumpkin Spice Latte?
   The drink is made with espresso, steamed milk, pumpkin puree, cinnamon, nutmeg, and cloves. It’s sweetened with sugar and topped with whipped cream.
3. How can I make my PSL lighter?
   Simply use less sugar in the homemade syrup, opt for skim milk or a non-dairy alternative, and skip the whipped cream.
4. When will the Pumpkin Spice Latte be available at Starbucks?
   Typically, Starbucks releases their PSL in late August or early September. For 2025, you can expect it to arrive around August 30th.
5. Does the Pumpkin Spice Latte taste good?
   The PSL offers a sweet and mildly spiced flavor with notes of cinnamon, ginger, and pumpkin. If you love fall spices, you’ll likely enjoy it!

Conclusion

Making a Pumpkin Spice Latte at home is a fun and satisfying way to indulge in this seasonal favorite. It’s simple, cost-effective, and customizable to suit your preferences. Skip the coffee shop lines and enjoy the comforting warmth of a homemade PSL any time the mood strikes!

Having spent over a decade traveling across Asia, and now living in Thailand, I’ve come to realize that what initially drew me to this region—its sunny weather and stunning landscapes—pales in comparison to the food. The culinary experiences here are among the best in the world, and the best part? They come at ridiculously low prices. While everyone has their own favorites, here are the five food experiences in Asia I simply can’t live without.

1. Isaan Cuisine (Thailand)

Forget the usual Thai dishes like Green Curry and Pad Thai, because Thai food offers so much more. Among the top favorites for me is Isaan cuisine, which hails from the northeastern region of Thailand. Isaan food is all about bold flavors—grilled meats, spicy dips, vibrant salads, and sour soups. While not as globally recognized as other Thai dishes, Isaan food can be found in Bangkok, particularly at the roadside barbecues that spring up at night. These places are perfect for grabbing a beer, devouring smoky grilled meats, and sweating it out in the hot, spicy heat. My personal favorite here is Laab Moo, a spicy minced pork salad that acts as the perfect introduction to the world of Isaan cuisine. When I lived in Bangkok, these late-night barbecues were by far my best foodie experiences.

2. Mamak / Indian Cuisine (Malaysia and Singapore)

Indian food is one of my all-time favorites, but I find traveling in India a bit overwhelming. So, instead, I opt for the next best thing—the Indian influence throughout Malaysia and Singapore. The Indian food here is deeply authentic and, best of all, incredibly affordable. Whether it’s the famous tandoori chicken, delicious biryanis, or flatbreads like roti and naan, the food here is hard to beat. My pick for the most iconic dish in this region would be Fish Head Curry, a unique fusion of Indian and Chinese culinary cultures. Originally created by an Indian chef who added fish head to his curry in an effort to cater to Chinese customers, this dish is worth seeking out, and it perfectly embodies the diverse food culture of the region.

3. Street Food (Asia)

Street food in Asia deserves a mention of its own. The vibrant and diverse street food scene is a food lover’s dream—cheap, authentic, and incredibly tasty. While some people might worry about hygiene, I’ve found that street food is often safer than people think. I’ve been eating from street food carts almost every day for the past four years without any issues. The key is that most of the risks often come from water contamination, not the food itself. Seeing food being cooked fresh in front of you adds to the experience, and there’s nothing quite like devouring local delicacies from a bustling street corner. From the buzzing markets in Bangkok to food stalls in Ho Chi Minh City, street food has become one of the main reasons I can’t bear to leave Asia.

4. Local Liquors (Back Alleys and Street Corners)

One of the best ways to immerse yourself in local culture is through drinks, and in Asia, that often means local spirits. I first discovered this in Bangkok, where I earned some local cred by regularly drinking Yaa Dong, a potent street liquor favored by motorbike taxis and manual laborers. Since then, I’ve had similar experiences across Asia, from sipping Toddy in Myanmar to tasting Arak in Sri Lanka and Lao-Lao in Laos. Whether you’re sitting roadside with locals, sharing a drink, or just observing the unique customs around drinking, local liquors are a fun, affordable way to experience a region. Plus, it doesn’t hurt that they’re incredibly cheap—often only a dollar or two for a shot.

5. Noodles (China)

Growing up in Southeast Asia, noodle soups never really appealed to me, especially when there were heartier options available. But my trip to China completely changed that perspective. Chinese noodles are a whole different ball game. The chewy texture of the noodles, paired with rich, savory broths, makes for a deeply satisfying meal. What makes Chinese noodle dishes stand out are the unique broths, often spiced with Sichuan peppercorns that deliver a hot, numbing sensation. On top of that, noodle dishes in China often come with an array of toppings like sausage or even chicken drumsticks. For me, it’s about the variety—the different broths, the addictive pickled long beans, and the unique flavors that keep drawing me back. Every visit to China means stumbling upon new noodle shops, experimenting with whatever dish is on the menu, and savoring whatever comes in the bowl.

Asia offers an endless array of culinary delights, and these five food experiences have left a lasting impression on me. Whether you’re savoring grilled meats in Isaan or slurping up noodles in China, these dishes are what make this region a food lover’s paradise.

Asia is home to some of the most unique and adventurous cuisines, where food culture reflects a deep connection with local traditions and creativity. For many travelers, eating in Asia is a daring culinary experience—one that pushes the boundaries of comfort and challenges the idea of what’s considered edible. From crunchy insects to exotic animal parts, here’s a look at some of the weird and wonderful foods you can encounter while traveling across the continent.

Thailand: A Land of Insects and Unconventional Delights

Thailand is well-known for its street food culture, where you’ll find a variety of traditional dishes that might seem unusual to outsiders but are a beloved part of daily life. For example, in the rural Isaan region, deep-fried crickets, mealworms, and silkworms are common snacks. These insects are often enjoyed as crunchy treats, and though they might seem off-putting, they’re a good source of protein and an everyday snack for locals.

If you’re feeling adventurous, you might also encounter dishes like cow placenta, which is served in some northeastern villages after a cow gives birth. The taste is similar to beef, but the experience of knowing what you’re eating is quite a conversation starter.

Cambodia: The BUG Café and Fried Tarantulas

In Siem Reap, Cambodia, you can visit the famous BUG Café, where the menu specializes in insect-based dishes. The taster platter here includes fried scorpions, water bugs, and tarantulas, offering an authentic and unforgettable experience. While some dishes, like the tarantula, are crispy and crunchy, others like the water bug release a gooey liquid that might challenge even the bravest eaters.

In another town, Skuon, fried tarantulas are a local delicacy. The meat is surprisingly white and mild, though it might take a bit of bravery to bite into these eight-legged creatures. For many visitors, it’s the ultimate test of culinary courage.

Myanmar: Palm Weevil Larvae

In Myanmar, particularly in Yangon, you can find an unusual food item that even the locals regard as a rare treat: palm weevil larvae. These white, squirmy creatures are deep-fried and have a surprising taste—crunchy on the outside and creamy on the inside. Though it might not be a typical part of every meal, trying one of these larvae provides a unique taste of Myanmar’s rich culinary diversity.

Philippines: A Delicacy of Duck Embryos and Stuffed Frogs

In the Philippines, two dishes stand out for their unconventional ingredients. The first is balut, a fertilized duck egg, which contains a partially developed chick. The egg is boiled and eaten with salt and vinegar, and it’s a popular street food across the country. The experience can be confronting for first-timers, but the rich, savory taste of the egg and chick has earned it a devoted following.

Another dish, known as “betute” or stuffed frogs, hails from the province of Pampanga. These frogs are stuffed with seasoned pork, garlic, and spices before being deep-fried to perfection. The result is a crispy, tender dish that tastes surprisingly like chicken, making it an interesting dish for adventurous eaters.

South Korea: Live Octopus (San-nakji)

In South Korea, one of the most daring dishes you can try is san-nakji, which consists of live baby octopuses. The octopus is cut into pieces and served while still wriggling, often seasoned with sesame oil and seeds. The chewy, slippery texture may challenge even the most adventurous eaters, but it’s a staple in some seafood restaurants, particularly at the bustling Noryangjin fish market in Seoul.

Taiwan: Stinky Tofu and Duck Tongues

Taiwan is famous for its stinky tofu, a fermented dish that lives up to its pungent name. Often deep-fried and served with pickled vegetables and soy sauce, stinky tofu has an acquired taste that can be off-putting for newcomers due to its strong smell. Yet, for those brave enough to try it, the crispy exterior and salty flavor might just win you over.

Another unique snack is crispy fried duck tongues, which are a popular bar snack in Taiwan. Though not as meaty as other parts of the duck, the crispy texture and savory flavor make it an enjoyable treat, especially when paired with a cold drink.

Vietnam: Cobra Heart and Snake Blood

In Vietnam, one of the most fascinating (and intimidating) foods is the cobra heart. At certain restaurants in Hanoi, you can select your cobra, which is then killed in front of you, and its heart is served in a shot glass filled with rice wine. This unique experience, though not for the faint of heart, is said to provide strength and vitality. Along with the heart, various cobra dishes, such as sautéed meat and snake testicles, are also offered, making for an unforgettable culinary experience.

Japan: Raw Chicken Sashimi and Black Eggs

Japan offers some peculiar dishes for the daring eater, with one of the most unique being raw chicken sashimi. It’s served as thin slices of raw chicken, often accompanied by soy sauce and green onions. Although eating raw chicken poses health risks, some restaurants take extra precautions to ensure safety, and the dish is known for its tender texture and delicate flavor.

Another intriguing Japanese food is the black egg, or “kuro-tamago,” found near Mount Fuji. These eggs, boiled in the sulfur-rich waters of Ōwakudani, have a distinct black color and a subtle sulfur taste. It’s said that eating one can add seven years to your life, making it a must-try for visitors.

China: Sheep Penis and Rabbit Skulls

In China, you’ll find some truly unusual foods. In Beijing’s Wanfujing market, skewers of scorpions are a common sight, but perhaps the most surprising is the sheep penis. This rubbery, pale delicacy is often served on a stick, and though it may not look appetizing, it’s a snack that draws a crowd of curious tourists.

Meanwhile, in Chengdu, rabbit skulls are a beloved local snack. The skulls are often seasoned and served as a finger food, with the main attraction being the brain. Though the appearance might be off-putting, the dish offers an unexpected, flavorful experience for those willing to give it a try.

Conclusion: Embrace the Weirdness

The world of Asian cuisine is full of surprises, and the weird foods you encounter during your travels are an essential part of the experience. While some dishes may push your limits, they offer a window into the cultures and traditions that make Asia so unique. Whether it’s fried insects, exotic animal parts, or fermented delicacies, embracing the weirdness of food is an adventure that will leave you with unforgettable memories.

When it comes to food, Northern Thailand offers a distinctive experience that sets it apart from the rest of the country. Known for its rich and unique flavors, the region’s cuisine is deeply rooted in the traditions of the ancient Kingdom of Lanna. While some of these dishes are hard to find outside of the area, Chiang Mai and Chiang Rai are two cities where you can savor authentic Lanna food. If you ever have the chance, don’t miss a Khantoke dinner—a traditional dining experience served at small round tables where you can try the best of Northern Thai food.

Here are ten must-try dishes from Northern Thailand that will take your taste buds on an unforgettable journey.

1. Khao Soi Curry

Khao Soi is arguably the most famous dish in Northern Thailand. This coconut-based curry is served over soft egg noodles, topped with crispy fried noodles, and garnished with lime, onions, chili, and pickled cabbage. It’s a mild yet flavorful dish that’s popular in both street food stalls and restaurants throughout the region. A bowl of Khao Soi costs around 30 to 50 baht and is also available in many places in Bangkok.

2. Northern Thai Sausage (Sai Oua)

Known locally as “Chiang Mai Sausage,” Sai Oua is a spiced pork sausage that is a must-try for anyone visiting Northern Thailand. Its unique flavor comes from a combination of lemongrass, kaffir lime leaves, chili, and galangal (a type of ginger). Served in spirals, it’s commonly found at street food stalls and local markets. It’s also a regular feature at Khantoke dinners and is available uncooked for those who want to bring some back home. The price typically hovers around 300 baht per kilo.

3. Chilli Dips (Nam Prik Ong and Nam Prik Noom)

No Northern Thai meal is complete without a bowl of chili dip. The two most popular varieties are Nam Prik Ong, made with red chilies, pork, and tomato, and Nam Prik Noom, which features toasted green chili, garlic, and onions. Both dips are essential at Khantoke feasts and can also be found at many restaurants, usually paired with sticky rice, vegetables, and fried pork skin.

4. Northern Pork Curry (Kaeng Hang Lei)

Kaeng Hang Lei is a slow-cooked pork curry with a distinct fruity flavor. It’s a non-spicy dish, making it ideal for those with a mild palate. The curry is infused with turmeric, tamarind, ginger, and garlic, reflecting a slight Burmese influence. Although it doesn’t enjoy the same popularity as Khao Soi, Kaeng Hang Lei remains a favorite at Khantoke dinners.

5. Miang Kham (Leaf-Wrapped Bites)

Miang Kham is an essential snack that provides a burst of flavor in every bite. It’s made by wrapping a combination of shallots, ginger, chili, peanuts, and lime in a cha plu leaf. This dish is an excellent introduction to the diverse flavors of Northern Thai cuisine, offering a delightful balance of sweet, sour, salty, and spicy. While it can sometimes be found on restaurant menus, the best place to try it is at a Khantoke dinner or local market.

6. Fermented Pork Sausage (Naem)

Naem is a fermented sausage made from minced pork and sticky rice. It undergoes a two-day fermentation process that gives it a unique sour taste. While it can be eaten raw, it’s most commonly enjoyed after being cooked, either grilled or served alongside other dishes. It’s widely available on the streets of Bangkok and throughout Northern Thailand.

7. Khanom Jeen Nam Ngiao (Northern Noodles)

This is a flavorful noodle soup made with fresh rice noodles and a spicy tomato-based broth. Traditionally, it’s served with minced pork balls and jellified pig’s blood, making it a hearty dish. It’s garnished with lime, pickled cabbage, beansprouts, and deep-fried pork skin (kap moo) for added texture. The combination of spicy and sour flavors makes it a distinctive Northern Thai dish.

8. Kaeng Khanun (Unripe Jackfruit Curry)

Kaeng Khanun is a hot and sour soup that features young, unripe jackfruit and cherry tomatoes. The dish offers a fruity twist on the typical Tom Yum, though it’s not as well-loved as other curries in the region. Often served with chunks of pork, Kaeng Khanun is a great choice if you’re looking to explore something a little different.

9. Yum Moo Yor (Steamed Pork Salad)

Yum Moo Yor is a refreshing and spicy salad made with steamed pork sausage. The sausage itself has a rubbery texture, but when combined with fish sauce, lime, and coriander, it turns into a flavorful dish. You’ll find Moo Yor wrapped in banana leaves and sold in street markets, and it’s often served as part of a salad for a tangy contrast to the richness of other Northern Thai dishes.

10. Maa Kratoop Rong (Local Liquor)

No meal in Northern Thailand would be complete without sampling the local alcohol. Maa Kratoop Rong is a type of moonshine made from rice liquor and mixed with medicinal herbs. It’s said to enhance power, alertness, and even serve as an aphrodisiac. While it might not have the most pleasant taste, it’s a unique experience that can be enjoyed during a Khantoke feast along with traditional Thai dancing and other local delicacies.