5 Less-Basic Alternatives to the PSL

by Megan Stulberg

I have no patience for this pumpkin spiced latte craze anymore. It's been YEARS, you guys. If you post a photo of one, then I will unfollow you. If you're craving one, then keep that complaint to yourself. If they are what you've been looking forward to the most this season, then I highly suggest that you re-evaluate your priorities and probably your outlook on life, too.

Here are some ways to get the weird pumpkin craving out of your system, without succumbing to ordering that you-know-what at you-know-where:

- Eat a slice of pumpkin pie!

- Smell a pumpkin scented candle!

- Go to a freaking pumpkin patch!

- Inject pumpkin into your veins!

But on a more helpful note, here are five alternatives to your favourite seasonal beverage that'll knock your double-layered socks off. You're welcome in advance.

If you're insistent on getting that Starbucks kick: Give an espresso con panna (espresso shot with whipped cream), caramelized honey latte or even the seasonal chile mocha hot chocolate a chance instead. They're just as good as the PSL and deserve some love, too. You can always buy dried pumpkin powder in bulk and add it to your coffee at home. Just an FYI.

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Horchata cappuccino

Truth: my absolute favorite thing at a Mexican restaurant is the HORCHATA. (But it has to be good–not overly sweet or grainy.) This homemade recipe is just 6 simple ingredients you probably already have on hand and it’s the real deal! Perfect for Cinco de Mayo! Clickable link to the recipe is in my profile âž¡ï¸ @tastesbetterfromscratch http://tastesbetterfromscratch.com/2016/04/horchata.html A photo posted by Lauren Allen (@tastesbetterfromscratch) on Apr 30, 2016 at 7:06pm PDT

Horchatas are one of my favorite drinks to get here in LA. It’s a Mexican drink traditionally made with rice milk and cinnamon, usually served on ice. I always get mine with a shot of espresso because that’s how I like to live my life. Ask your barista to make you a hot cappuccino with rice or almond milk with cinnamon and maple syrup, if they have it on hand.

TO MAKE: Steam 1 cup milk of your choice by letting it simmer (not boil) in saucepan over medium heat. Whip milk with electric mixer until frothy. Brew 2 tbsp worth of ground coffee. Make the cappuccino by combining parts 1/3 espresso, 1/3 steamed milk and 1/3 foam ” then horchata-ify it by adding 1 tsp maple syrup and a sprinkle of cinnamon.

Illustration by Megan Stulberg