Verdict on the Pumpkin Spice Latte

The name conjures up cozy images of fall. Fluttering golden leaves, fat orange gourds roasted into heavenly submission, a log cabin, and velvet moccasins. A freshly baked pumpkin pie, only morphed into your daily brew with lots of milky goodness and extra cinnamon. For fall-themed drink enthusiasts, the “PSL” should be a no-brainer. However, I’m not sure what the spiceologists at Starbucks are up to but this combination is rather appalling. I wouldn’t go so far as to say I’d refuse it if it were my only option in the Sahara desert, but the first sip is dubious at best, while subsequent sips strongly affirm the initial impression that this beverage could be binned.

Throughout the decades with Starbucks (and other coffee purveyors) I’ve always evaded the the rotating promos – in my opinion, if I don’t fancy it in summer or spring, there’s no real reason to fancy it more in fall. Its not as though farm fresh ingredients are used, or there’s any other real seasonal rationale to it. But this time, to my own chagrin, I caved.

Maybe if I’d agreed to a shovelful of whipped cream on top, the PSL could have filtered through the fatty molecules of redemption and would have tasted less offensive. But I don’t think its right for the Seattle Mermaid to rely on cream as a crutch (French chefs do enough of that already). Not to mention, a grande, 2%, whipped, runs around 380 calories.

So, of PSL, Starbucks can Please Serve Less.


One thought on “Verdict on the Pumpkin Spice Latte

  1. J’ai toujours trouvé celui de Starbuck beaucoup trop sucré et beaucoup trop cher… Du coup, j’ai pris cette recette, pas de sucre et en remplaçant le lait par du lait d’amande que je fais mousser, la mousse remplace bien la crème fouetté! (je dois faire attention avec le lait de vache, mon corps l’aime de moins en moins… :-/) et quand je le veux un peu plus sucré… je rajoute un peu sirop d’érable…

    Liked by 1 person

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