There I go again, with the autumnal references. But hey, even Google is getting in on it. Did you see the logo with all the different seasonal squash this week? This Food52 post that tries to figure out the types of squash in it is hilarious. I love that it occurred to anyone in the first place.
Talking about Google makes me think of algorithms, and speaking of algorithms, I’ve been amusing myself dreaming up stuff for fake online dating profiles. For example, the other night, I was giggling over an idea for a description of a stereotypical dietitian’s “ideal date.”
Let’s get one-pump, no-whip PSLs and walk through the park and then stop into a cafe for kale salads!
Actually, that sounds kind of pleasant. Damnit. Stereotypical for a reason, I guess.
Moving on…let’s just appreciate that we made it to Friday. It’s been one of those weeks over here.
(Jess is in a relationship with coffee, and it’s complicated)
In that same caffeinated vein, have you seen or tried the new Toasted Graham Latte from Starbucks? I love that they’re marketing it as a “less sweet” treat, when a grande still has 40 grams of sugar. Yes, some of that is lactose naturally present in the milk, but come on. I shared a few thoughts on the new drink in this Yahoo Health piece. Compared to the Pumpkin Spice Latte (which has 50, though that’s with whipped cream), I guess it is less sweet, but, well, 40 grams of sugar is 40 grams of sugar.
This can be made with stuff you likely already have at home. The only “fancy” equipment is a little handheld milk frother. I found my $10 battery-operated one a few years ago at Bed Bath & Beyond, and it is wonderful and user-friendly. Here’s an example. When you use it, just make sure the milk is cold rather than heating it before you try to froth it.
You can adjust this recipe to your personal preferences. For example, you can make it more or less sweet, mix up the type of milk you use, or play with the amount of pumpkin. Consider this a jumping-off point. The milk-to-coffee ratio makes my version less of a latte and more along the lines of a macchiato-inspired beverage, but feel free to adjust as desired.
Oh, and if you have an espresso maker—can we be friends?
- 1 tablespoon pumpkin puree
- 1/ 4 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice
- 1 teaspoon sweetener of choice (stevia, maple syrup, etc)
- 8 ounces brewed coffee (or a shot of espresso)
- 2-4 ounces milk of choice (I used organic 1%)
- In a small bowl, whisk together pumpkin, vanilla extract, spice, and sweetener. Whisk into coffee.
- In a mug, froth the milk until fluffy. Heat in the microwave for about 30 seconds or until warm. Froth will expand.
- Pour milk and front on top of coffee mixture. Sprinkle additional pumpkin pie spice on top and enjoy.
What’s your favorite cool-weather coffee drink?