It’s pumpkin season! If the rumors are true, Starbucks is bringing back the pumpkin spice latte today. Who’s ready for their PSL fix?

I haven’t had a pumpkin spice latte in years, partially due to my poor body hating coffee, and partially because I’m less into super sweet drinks the older I get.

However. I may not be hopping off to Starbucks anytime soon, but boba? I’m all over that.

Today we’ve got another cookbook redemption – this time, TheSandwichKitsune asked me to make something from The Boba Book!

I love boba drinks, so I pretty much wanted to make everything. But since it’s pumpkin season, and I’ve been ready for fall all summer, this Iced Pumpkin Turmeric Latte (with boba, of course) caught my eye!

If a PSL and golden milk had a baby… it would be this drink.

We’re going to start by making the Spiced Pumpkin Turmeric Jam.

We want a strong pumpkin flavor, so we’re starting with a good bit of canned pumpkin.

Add in some sugar for sweetness – we’ll be diluting this quite a bit for the final drink, so don’t worry too much about the amount of sugar.

Then a bit of floral vanilla extract.

If we’re calling it a pumpkin turmeric latte – gotta have turmeric!

And then our pumpkin spices:

The warm bite of cinnamon.

The deep spice of cloves.

And the cool undertone of nutmeg.

If you can use fresh-ground spices, that’s almost always better, but pre-ground is fine, and what I usually go for.

Cook this all together until it’s fully combined and the flavors start to meld – just a few minutes of simmering.

Now it’s time to make our drink!

Start by blending together a little of the jam we just made with some coconut beverage – essentially just thinned out coconut milk.

If you want to use boba, our previous post shows you how! Add that to the bottom of your glass.

Top the boba with ice.

And then pour your blended drink over the ice.

Let the ice chill your drink just for a minute or two, and enjoy!

I’m really happy that I essentially halved the sugar. It’s just on the verge of being too sweet, but not quite there. I prefer my boba drinks on the less sweet side, because the boba itself is already quite sweet. This was perfect.

It satisfies both my boba craving and my PLS cravings all at once, without the stomach irritation that happens when I drink coffee.

It’s the perfect California fall drink. The spices make it cozy enough to feel like autumn, but the drink is also cold and refreshing enough to get us through the fairly warm California September and October.

Iced Pumpkin Turmeric Latte

from The Boba Book

Ingredients

• 1/4 cup Spiced Pumpkin Turmeric Jam (recipe follows)
• 3/4 cup coconut beverage
• 2 to 4 tbsp prepared boba
• 8 oz (by weight) ice cubes

Cooking Directions

1. In a blender, combine the pumpkin jam and the coconut beverage. Blend on medium speed until there are no visible clumps.
2. Put the toppings, if using, and the ice in a glass, and pour the pumpkin-coconut mixture over the ice.

Spiced Pumpkin Turmeric Jam

from The Boba Book

Ingredients

• 1 can (15 oz) canned pumpkin
• 1 cup white sugar
• 1 tbsp vanilla extract
• 2 tsp ground turmeric
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground nutmeg

Cooking Directions

1. In a large saucepan, combine all the ingredients, stirring until everything is well incorporated. Let it simmer over medium heat for a couple of minutes to infuse the flavors. Remove the pan from the heat and allow to cool.
2. The jam will keep in the refrigerator for up to 1 week.

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