Add the sweetened condensed oat milk, pure pumpkin puree and light brown sugar to a sauce pan.

Heat on medium-high heat, stir well and bring to a light boil.

Once at a light boil, lower the heat to medium.

If you have a tea satchel, I highly recommend adding the pumpkin pie spice so that your syrup does not turn out grainy.

Add the pumpkin pie spice to the pot, stir then cover and allow to simmer and infuse for 20-30 minutes on low heat.

Turn off the heat and allow to cool for 10-20 minutes before transferring into a jar or glass bottle.

This pumpkin spice syrup can be stored in the refrigerator for up to 2 weeks!

To make one strong PSL, add 2 Tablespoons of the pumpkin spice syrup to a coffee mug then pull two espresso shots directly into the mug.

Stir to combine the syrup and espresso then steam the oat milk (or whatever milk you prefer) and pour into the mug.

If you are using only 2 shot of espresso, just use 1 Tablespoon of the pumpkin spice syrup.

Besso Coffee provides authentic Colombian whole bean coffee bags that can be used for ground to make espresso, pour over coffee, French press and more.

Their specialty coffee beans are amongst some of the most rich and distinct tasting beans you can find in Colombia.

The coffee beans are hand picked from exotic farms in the Huila region, which is unique for its complex terrain nestled along the Magdalena River.