Frozen Pumpkin Spice Latte

The pumpkin spice latte, or PSL, has become a cultural phenomenon, with large coffee chains like Starbucks and Dunkin' Donuts racing to launch it earlier each year. It's crazy to think that pumpkin spice-flavored, well, everything wasn't even popular until the PSL was created. I look forward to its return every year, marking the unofficial start of fall, so I created a frozen boozy latte inspired by this iconic beverage to enjoy year-round.

The frozen coffee cubes:
Using frozen coffee cubes keeps the drink from being watered down by ice. You can freeze the coffee in an ice cube tray or a shallow pan. Once frozen, break it up into chunks with your hands or use a butter knife like an ice pick to carefully break it up. Make sure to plan ahead and freeze the coffee the day before so you’re ready to roll.

The sweetened condensed milk:
Using sweetened condensed milk may seem like an odd choice, but it serves a purpose. The most obvious benefit is the added sweetness, so there’s no need to include any extra sugar or sweeteners; however, the best and most important role is to improve the texture, keeping the ingredients well incorporated and resulting in a smooth, rich, and velvety frozen latte.

The liquor:
To booze, or not to booze, that is the question. The frozen latte is just as good without the Kahlúa and vodka. Blend it up sans alcohol and enjoy it any time of day. If it feels too thick, add a splash of milk and/or coffee to reach your desired consistency.

Make it dairy-free:
The frozen latte can easily become non-dairy with just a few swaps. First, substitute the whole milk with a rich, full-fat non-dairy milk of your choice. Sweetened condensed coconut milk can be used in place of the sweetened condensed milk, and feel free to omit the whipped cream or use coconut whipped cream instead.

Did you try making this? Let us know how it went in the comments!