IT'S officially the season for Pumpkin Spice and everything nice – and now a savvy mum has revealed how you can make the warming drink for just 37p per portion.
As the weather slowly gets colder and more gloomy – with storm Agnes set to batter the UK tomorrow – nothing can warm you up as much as a cup of Pumkin Spice Latte.
The autumn-inspired beverage hit Starbucks earlier this month, with fans grabbing one as of September 7.
However, those loyal to the popular coffee shop will also have noticed the 55p price increase, as the cheapest option starts at an eye-watering £4.20.
The hot drink, which consists of an espresso roast, pumpkin spice-flavoured sauce and steamed milk, is also available in medium and large sizes for £4.45 and £4.70 respectively.
Luckily, if you like many cash-strapped Brits are trying to save money this year, one budgeting mum has come to rescue with an easy recipe – and it tastes just as good as the real thing.
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Taking to Instagram, Casey Major-Bunce, better known to her fans as MajorMumHacks, shared how you can make the delicious drink for just 37p a cup.
The best part? According to the mum-of-four, this ''dupe'' will also last you for several months on end.
''I love a pumpkin spice coffee however they do cost a fortune so they’re okay for a treat but not every day so that’s why I came up with this hack and it’s gonna last months in the freezer,'' the parent wrote in her post.
To make your own PSL (Pumpkin Spice Latte), you will need to nab a a few things from the shop – 1½ cups sugar (£1), 1½ cups water, six cinnamon sticks (£1), seven cloves (£1.30), one teaspoon ground ginger (£1.50),two teaspoons ground nutmeg (£1.50), four tablespoons pumpkin purée (£2).
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In total, this should make a whopping 88 ice cubes, said Casey who used four in each drink.
The steps are also relatively easy, with foodies told to first add sugar and water to the saucepan and simmering it.
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The mum went on: ''When the sugar is all dissolved, add cinnamon sticks, ground cloves, ginger, nutmeg and pumpkin purée, and let simmer for another 20 to 25 minutes.
''Remove from heat and strain through and when cool add to ice cube trays and use when you want.''
Casey wrote: ''It’s will last 8 weeks in the freezer just add it to a cold brew or a hot coffee and give it a stir.''
Needless to say the recipe went down a treat on social media, where Casey boasts almost 340k followers.
One foodie said: ''I saw pumpkin puree in Sainsbury's today and wondered what I could do with it. Need to go back now.''
Another chimed in: ''Not my thing but I'll be sharing for my daughter.''
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''0000000% trying this,'' a fellow mum promised.
''Ooh this looks delicious,'' a fourth penned.
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