Unlike the typical pumpkin spice latte in drink form, these pumpkin spice latte crispy rice treats are snack-able, shareable and lots of fun to make.
The pumpkin spice latte craze feels like it starts earlier and earlier every year. The fall menu at Starbucks, the home of the PSL, debuted on August 22, a whole month before the first official day of autumn. Maybe we’re collectively ready for a change and thoughts of crisp, cool air, cozy flannels, and hearty foods feel like a reprieve from long days of summer.
I, for one, am not a coffee drinker, so the allure of the pumpkin spice latte is mostly lost on me, but Director of Pastry Research & Development Jürgen David recently introduced me to his version of the PSL, and I am hooked.
Chef Jürgen’s Pumpkin Spice Latte Crispy Rice Treats combine childhood nostalgia with the flavors of the season. A layer of espresso-flavored crispy rice cereal is nestled under a second layer flavored with pumpkin spice, which is a mixture of ground cinnamon, ginger, nutmeg, and cloves.
Chef Jürgen cut the gooey rice cereal bar into latte cup shapes and modeled marzipan pumpkins to decorate the front of each “cup.” He then topped each treat with whipped cream and sprinkles.
Whether you drink coffee or not, this fall-inspired treat is sure to satisfy any PSL cravings, and may even have you reaching for a straw. Here’s the recipe so you can make it at home. Happy fall!
Ingredients
- 500 ml heavy cream, whipped
- 75 grams orange marzipan
- 20 grams green marzipan
- Fall-colored sprinkles
Coffee Crispy Rice Treats layer:
- 1.5 tablespoons butter
- 125 grams mini marshmallows
- 100 grams crispy rice cereal
- 1 tablespoon espresso powder
Pumpkin spice Crispy Rice Treats layer:
- 1.5 tablespoons butter
- 125 grams mini marshmallows
- 100 grams crispy rice cereal
- 1.5 tablespoon pumpkin spice mix (ground cinnamon, ginger, nutmeg, and cloves)
Directions
- Make the coffee crispy rice treats first. In a medium saucepan, melt the butter over low heat.
- Add the marshmallows and melt on medium heat. Add espresso powder and continue mixing until the mixture starts to boil and the coffee is incorporated.
- Remove from the heat and add crispy rice cereal. Stir until well coated.
- Spread mixture into a 12 x 8.5” paper-lined and lightly greased sheet pan. Flatten with a bowl scraper.
- Make the pumpkin spice crispy rice treats using the same method, adding the pumpkin spice mix, and spread over the coffee crispy rice treats.
- Let set until cooled and firm.
- Unmold and place the crispy rice treats on a cutting board. Cut into coffee cup shapes with a serrated knife.
- Make marzipan pumpkin decorations and place one on each coffee cup shape.
- Using an iSi foamer (which is a pressurized kitchen canister used to make foam), make whipped cream. If you don't have an iSi, make the cream by whipping by hand or machine and using a piping bag. You can also use store-bought whipped cream if needed.
- Stand up PSL treat and top with whipped cream and your favorite (fall-themed) sprinkles.
