There are some phrases, that when heard in a UA-cam video, require you to pause and check the comments to see if someone else heard what you just heard
I can't be the only one who really wanted to see if the curds could be pressed together into some kind of cursed pumpkin spiced cheese...just for science you know?
the most cursed thing here is that those curds can be made into PSL flavour paneer. Also yes, in the UK we call it double cream (though it usually has a little higher fat content) as the cream has been skimmed twice.
If you want a coagulant that doesn't add flavour, you might be able to use food grade gypsum. It's available from wine and beer making shops and is widely used in making Chinese style tofu.
One thing I really recommend is re-filtering your milk punch through the curds. The first little bit of the filtrate will bring a little bit of cloudiness as milk solids continue to react to the acid. I'd also recommend a slightly lower citric concentration, as the strong acidity gave you some pretty hearty looking curds, and you'll get a smoother result with more contact area.
With that creation, that ice, and that glassware, I think you have a great candidate for adding some spirits and making an incredible pumpkin spice cocktail.
@@nzkaticaid say a nice white rum, or vodka. Something not spiced as the base drink already is, alcohol on its own will pull extra flavor out of the pumpkin
Fully on the side of "Pumpkin Spice" means the spices for pumpkin pie, and so doesn't actually need pumpkin juice (which is not heavily flavoured anyway)
This is what my sister and I scream about every year. So few people understand this. Like sure some pumpkin can be nice but it's not supposed to be in there!
but using some pumpkin juice in lieu of water when mixing some ingredients, it won't hurt. Like when you cook rice or beans in chicken broth instead of water, it's definitely an improvement
@@mystic_tacosBack in the 90s when I used to work in retail we received our Christmas merch at the end of September and were expected to have it on display no later than October 15th.
Ok, I'm a weirdo for culinary chemistry, so here's a free idea! Make a lactic acid solution, and after the filtration, add a saturated baking soda solution drop wise until the acidity is where you want it! It may taste a bit yogurty, if you chose to leave unreacted acid in there but less fruity than citric acid!
if you do another clarified drink (or psl in particular) i would recommend looking into using centrifugation instead; obviously getting an industrial centrifuge for a single video would be inadvisable, but they make small tabletop centrifuges, both electrical and hand-powered, that should be able to handle single serving volumes of milk. that way, you could avoid excess citric acid changing the flavor of your drink, and you may even be able to use it to clarify syrups and coffee/espresso!
As somone who is allergic to pumpkin, imagine my surprise when i learned some coffee shops use real pumpkin ingredients and other shops "do it right" by just using the spice mix lmaooo i havent ordered a pumpkin spice late anywhere for years because theyre "now made with real pumpkin" which is great marketing but not great for me personally 😂
FYI, double cream is cream with even more milkfat than heavy cream. In the UK double cream is minimum 48% milkfat, while US heavy cream is 36-38% (according to an AllRecipes article). The extra fat makes it good for things like whipped cream, but unfortunately it's not readily available in the US (in my experience). The clarified pumpkin spice latte is pretty neat. I'm not typically a PSL person, but I'd give it a try if offered. Too much work and to do it myself though.
I have really enjoyed watching your thought process while experimenting! It's different from your polished presentation style (which I also love). But this feels more carefree, like cooking with a friend 🥰 it was fun to go on this pumpkin spice journey with you~
I don't like pumpkin or anything pumpkin-flavoured, so I'm here just to watch the experiment lol Every time I watch you and end up learning there's a lot more to coffee than just bean water, it's honestly fascinating
I took your recipe and tweaked it to another Starbucks pumpkin sauce dupe that I like. Same recipe just added a can of sweetened condensed milk. Absolutely delish 😋
I have an allergy to citrus fruits/juices and I was always bummed that I couldn't try most of the drinks you've used clarified milk in since you tend to use lemon/lime juice. I had no clue I could recreate those with citric acid because I CAN have citric acid! (Yes, I know it's weird, but that's just the way it is HAHA). All that to say, I'm now going to go back and see if I can recreate some of your drinks I'd previously ruled out. Thank you! Absolutely love your channel and that you are so creative and make coffee fun!
Morgan wtf, today was the first day I started to feel kinda cozy, and kinda wished for a warm, sweet coffee drink. And then you drop this. Now I wish I could try it :(
Every time I watch one of your videos I think "Either she is the most insane barista I've seen, or the most creative" and this time, I honestly can't well you which
Im allergic to pumpkin and this is the time of year that I'm looking for places that don't include pumpkin.... because it's just supposed to be the spices!
It's 61ºF, windy, some rain, and expecting snow two canyons over... so it feels like fall for me. But it's 100º for my family... I however am excited for the best season.
I wish pumpkin spice was a thing here in France, lol, but I think most people here find anything sweet pumpkin to be weird since they associate it with savory food, mostly soup, I mean they do have pain epice or ginger bread, but even many apple flavored things aren't spiced either. I really really miss my fall spiced stuff, lol, so usually I have to make it myself
dumb question, can ginger juice curdle milk? because citric acid for me just tastes like lemons, lol, I use it to clean out my electric kettle from calcium deposits, and if I don't rinse it out really well my tea or pour over coffee just tastes like sour lemons, lol. But yeah, would ginger juice work, because that might be a flavor than could work better with pumpkin spice
A bit sad we didn't get a flavour profile for the blended mix just before adding the citric acid mix - would have been a nice juxtaposition to "regular" psl to the clarified, thoroughly impressive and enjoyable to watch, drink. In Norway, even with the temperature moving more in the right direction for fall and winter type drinks, psl is not easy to get yet. They actually wait a disturbingly long time 😅, so I'm gonna just have to make some spiced pumpkin syrup myself ❤️😊 Fun fact- yes, the term double cream is used for whipped cream, at least in Britain, or at least the parts therein where I have shopped. In Norway the word for cream is "fløte", and the word for whipped cream is "krem" (so ice cream is iskrem) So here it's "kremfløte" (whipped cream cream) for the full fat cream that will whip. 😊👌
Your concoction looks tasty. You have inspired me to add stuff to my coffee like raisins, apple, cinnamon, chili powder, orange juice. Who knew it would be so good? My standard, at-home coffee just includes staples from my pantry: Add pumpkin pie spice, mild chili powder and vanilla extract to Folger's grounds; let it drip. Add half & half, hot chocolate mix, and white or turbinado sugar.
Now keep the curds and make pumpkin spice cheese. Honestly, vanilla whipped cream is probably better than pumpkin spice whipped cream. It's like having pumpkin pie with vanilla ice cream.
In the UK we have both Double and Whipping cream! Whipping cream contains about 36% fat which allows it to whip easily and quickly and double has ~42% fat meaning you could over whip it into butter!
Very cool concocting there! I kept thinking "oh just sprinkle some baking soda in", but then learned that you'd be converting the citric acid to sodium citrate which is still pretty sour (though less acidic). But of course I have one other thought: do you think you could use pure (unflavored) whey protein isolate for the same effect? That is one of the components of "whey" when the curds are removed, but I'm not sure if it's the most important one from a flavor experience.
So if you make pumpkin seed milk (like you can make soy milk and nut milks), it actually curdles naturally if you heat it up because it has high levels of magnesium. Might be fun to try! I'd be a little concerned about the green color of the seeds mixing with the orange of the pumpkin though
Next time I would just add the spices whole to the syrup. The clarification should capture the particulates well. It will hopefully add a stronger spice flavor.
Never considered using pumpkin juice as the liquid 🤔 takes away the ‘cooking’ of the pumpkin to dry it, which doesn’t even work because of how viscous the final result is. Definitely trying this.
You could ferment pumpkin in buttermilk and then freeze distill it into a high fat dairy product for various purposes? I'm currently in the process of making a smoked milk product to make tandoori yoghurt. Because of the physics behind freeze-distilling, the smoke should concentrate along with everything else, without affecting the buttermilk bacteria too much. The higher fat concentration should make it into an awesome yogurt that'll be great for tandoori and I might even make cultured butter out of some of it if it ends up a bit too much. I don't throw away what's left after the distillation process either; I can use the water as the starter for a different, water heavy fermentation.
Pumpkin spice drinks can be good or bad, but a fall drink I only had once cause the local coffee shop got rid of apple flavor syrup was a caramel apple frappe. It was amazing and I want to have it again someday. I think you should try to make a recipe for your own version of the caramel apple frappe idea I had. That aside, this is a very interesting recipe.
There is a viral cold brew tahini slushy at Edith’s Sandwich Counter in Brooklyn. It looks very weird but is delicious! Would love to see you review/replicate!
I started to ignore pumpkin spice when people started demanding there needs to be pumpkin purée in the mix. Pumpkin spice is a spice blend it’s not actual pumpkin pie.
Interesting. Thanks. I'd guess the lactose in the clarified milk is giving a silky texture the same way it is used late in the beermaking process to smooth out the bitterness and give a silky mouthfeel.
I don’t really feel them, no. But, usually with clarified drinks, I’m not drinking more than a few ounces so it’s a much smaller amount than a full latte
I'm curious if ACV would have worked as your acid? i like apple and pumpkin flavors together like in pumpkin cider but maybe the vinegar flavor would be too strong, idk
You would need an overproof liquor for that. Standard 80-proof (40% ABV) stuff won't curdle milk. Wine will, however, due to acidity. Theoretically, you could clarify milk separately and build your cocktail afterward
Would acetic acid work for clarification? I was assuming apple cider vinegar was going to be the curdling agent since the apple flavor would be very at home in a PSL flavor profile.
Since you're essentially making cheese, I feel like rennet might-could work as the coagulant. Might be able to skip the extra tartness from the citric acid.
"Little pumpkin sack"
I will be adopting that as my new name.
There are some phrases, that when heard in a UA-cam video, require you to pause and check the comments to see if someone else heard what you just heard
I can't be the only one who really wanted to see if the curds could be pressed together into some kind of cursed pumpkin spiced cheese...just for science you know?
I think there is definitely a pumpkin sap iced cheese for SURE
Pumpkin spice poutine?
@@Musicman9492 *gasp* the horror, the intrigue....
It's basically pumpkin paneer.
I also thought “Isn’t she making pumpkin espresso sweet cheese?”
Fun fact, if you use fresh ginger to milk and add heat it curdles a lot. Since you're adding ginger as an ingredient, it might not be out of place.
Wait this comment might be the WINNER
Step 1: Make Pumpkin Syrup
Step 2: Dairy your Pumpkin Syrup
Step 3: Undairy your dairied Pumpkin Syrup
Step 4: Redairy your undairied dairied Pumpkin Syrup
I think you’ve got it
the most cursed thing here is that those curds can be made into PSL flavour paneer.
Also yes, in the UK we call it double cream (though it usually has a little higher fat content) as the cream has been skimmed twice.
Add a little sugar and it would be delicious on a bagel.
the thing about this video that tickles me is that morgan not only made a clarified PSL, but they also made a PSL-flavored cheese.
Add sugar and it would make a delicious bengal topping.
😂 so this is basically come down to “how can I one up myself, and potentially get a disaster” yearly event
Correct
@@morgandrinkscoffee😂wonder what you have planned next year!?
Next year can be a cheat year and just add the pumpkin syrup to the whipped cream
If you want a coagulant that doesn't add flavour, you might be able to use food grade gypsum. It's available from wine and beer making shops and is widely used in making Chinese style tofu.
Does gypsum work on dairy milk? Even if it did, doesn't it require a lot of heat to work?
@@complainer406 I'm not sure. That's why I said you might be able to. I just figure it's worth a try.
Food grade dry-wall gypsum? yum yum.
Food grade what now?
@@ontheymonday gypsum aka calcium sulfate
One thing I really recommend is re-filtering your milk punch through the curds. The first little bit of the filtrate will bring a little bit of cloudiness as milk solids continue to react to the acid. I'd also recommend a slightly lower citric concentration, as the strong acidity gave you some pretty hearty looking curds, and you'll get a smoother result with more contact area.
Also you can compress the curds into pumpkin spice farmer cheese
@@Catheidan wait then you could you mix the quark through the whipped cream and get pumpkin spice cheese foam?
Would love to see a TikTok revising the recipe using feedback from comments, like this one!
With that creation, that ice, and that glassware, I think you have a great candidate for adding some spirits and making an incredible pumpkin spice cocktail.
now my mouth is watering haha thank you!
What spirit would you use?
@@nzkatica Great question! My first thought would be a nice, smoky bourbon paired with Bailey’s Irish Cream.
@@nzkaticaid say a nice white rum, or vodka. Something not spiced as the base drink already is, alcohol on its own will pull extra flavor out of the pumpkin
Not me being here when she uploaded the video 18 seconds ago 😂
Fully on the side of "Pumpkin Spice" means the spices for pumpkin pie, and so doesn't actually need pumpkin juice (which is not heavily flavoured anyway)
Very valid
This is what it's actually meant to be. That's all.
This is what my sister and I scream about every year. So few people understand this. Like sure some pumpkin can be nice but it's not supposed to be in there!
but using some pumpkin juice in lieu of water when mixing some ingredients, it won't hurt. Like when you cook rice or beans in chicken broth instead of water, it's definitely an improvement
It tastes so much better with real pumpkin tho….
PSL season coming in sooner and sooner is SO REAL
It's like Xmas decorations coming at homes and stores the day after Halloween.
@@mystic_tacosBack in the 90s when I used to work in retail we received our Christmas merch at the end of September and were expected to have it on display no later than October 15th.
Ok, I'm a weirdo for culinary chemistry, so here's a free idea! Make a lactic acid solution, and after the filtration, add a saturated baking soda solution drop wise until the acidity is where you want it! It may taste a bit yogurty, if you chose to leave unreacted acid in there but less fruity than citric acid!
Why does She add dairy in the first place? It’s to dilute some components?
This was fun, Morgan!
I really hope you made some tasty ravioli with the pumpkin infused ricotta that was left out of clarification.
Oh, dear… do we need a pumpkin spice lasagna?
Having once made pumpkin lasagna for a vegetarian friendgiving years ago - yes, you really do. Made well it can be delicious.
if you do another clarified drink (or psl in particular) i would recommend looking into using centrifugation instead; obviously getting an industrial centrifuge for a single video would be inadvisable, but they make small tabletop centrifuges, both electrical and hand-powered, that should be able to handle single serving volumes of milk. that way, you could avoid excess citric acid changing the flavor of your drink, and you may even be able to use it to clarify syrups and coffee/espresso!
As somone who is allergic to pumpkin, imagine my surprise when i learned some coffee shops use real pumpkin ingredients and other shops "do it right" by just using the spice mix lmaooo i havent ordered a pumpkin spice late anywhere for years because theyre "now made with real pumpkin" which is great marketing but not great for me personally 😂
FYI, double cream is cream with even more milkfat than heavy cream. In the UK double cream is minimum 48% milkfat, while US heavy cream is 36-38% (according to an AllRecipes article). The extra fat makes it good for things like whipped cream, but unfortunately it's not readily available in the US (in my experience).
The clarified pumpkin spice latte is pretty neat. I'm not typically a PSL person, but I'd give it a try if offered. Too much work and to do it myself though.
I have really enjoyed watching your thought process while experimenting! It's different from your polished presentation style (which I also love). But this feels more carefree, like cooking with a friend 🥰 it was fun to go on this pumpkin spice journey with you~
I have no idea what I’ve just watched or what you’ve just created but I enjoyed it
I love how chaotic and yet charming your videos are sometimes 😄
I don't like pumpkin or anything pumpkin-flavoured, so I'm here just to watch the experiment lol
Every time I watch you and end up learning there's a lot more to coffee than just bean water, it's honestly fascinating
I took your recipe and tweaked it to another Starbucks pumpkin sauce dupe that I like.
Same recipe just added a can of sweetened condensed milk. Absolutely delish 😋
as soon as you put the whipped cream it looked like a very creamy ale! impressive stuff
My favorite part of this channel is the sophisticated memery
Thanks for inviting us into your laboratory, this was fun!
I have an allergy to citrus fruits/juices and I was always bummed that I couldn't try most of the drinks you've used clarified milk in since you tend to use lemon/lime juice. I had no clue I could recreate those with citric acid because I CAN have citric acid! (Yes, I know it's weird, but that's just the way it is HAHA). All that to say, I'm now going to go back and see if I can recreate some of your drinks I'd previously ruled out. Thank you! Absolutely love your channel and that you are so creative and make coffee fun!
Morgan wtf, today was the first day I started to feel kinda cozy, and kinda wished for a warm, sweet coffee drink. And then you drop this. Now I wish I could try it :(
Every time I watch one of your videos I think "Either she is the most insane barista I've seen, or the most creative" and this time, I honestly can't well you which
thank you
Im allergic to pumpkin and this is the time of year that I'm looking for places that don't include pumpkin.... because it's just supposed to be the spices!
Hi Morgan, you can neutralize the citric acid cleanly with a little baking soda.
It's 61ºF, windy, some rain, and expecting snow two canyons over... so it feels like fall for me. But it's 100º for my family... I however am excited for the best season.
I wish pumpkin spice was a thing here in France, lol, but I think most people here find anything sweet pumpkin to be weird since they associate it with savory food, mostly soup, I mean they do have pain epice or ginger bread, but even many apple flavored things aren't spiced either. I really really miss my fall spiced stuff, lol, so usually I have to make it myself
dumb question, can ginger juice curdle milk? because citric acid for me just tastes like lemons, lol, I use it to clean out my electric kettle from calcium deposits, and if I don't rinse it out really well my tea or pour over coffee just tastes like sour lemons, lol. But yeah, would ginger juice work, because that might be a flavor than could work better with pumpkin spice
That seems like an interesting foundation, thank you for turning it into a series! Any plans to try turning that into a pumpkin coffee cake?
Bro I was just talking with my partner about PSL so I left to go get one just as sipped I got this notification. Morgan got the magic
I’m not even a big coffee drinker but I love watching your videos. Always learn something. And you’re adorbs 🙃💕
It is nice to see cold coffee in the refrigerator and hot coffee at the time of relaxation
Step 1 clarify
Step 2 unclarify with cream
A dangerous road down the PSL rabbit hole and I for one am down for it, for better or worse.
A bit sad we didn't get a flavour profile for the blended mix just before adding the citric acid mix - would have been a nice juxtaposition to "regular" psl to the clarified, thoroughly impressive and enjoyable to watch, drink.
In Norway, even with the temperature moving more in the right direction for fall and winter type drinks, psl is not easy to get yet. They actually wait a disturbingly long time 😅, so I'm gonna just have to make some spiced pumpkin syrup myself ❤️😊
Fun fact- yes, the term double cream is used for whipped cream, at least in Britain, or at least the parts therein where I have shopped.
In Norway the word for cream is "fløte", and the word for whipped cream is "krem" (so ice cream is iskrem) So here it's "kremfløte" (whipped cream cream) for the full fat cream that will whip.
😊👌
using a highly acidic orange juice might work well for clarification in this, as orange juice and zest can go quite well with a pumpkin spice flavour
Your concoction looks tasty. You have inspired me to add stuff to my coffee like raisins, apple, cinnamon, chili powder, orange juice. Who knew it would be so good? My standard, at-home coffee just includes staples from my pantry: Add pumpkin pie spice, mild chili powder and vanilla extract to Folger's grounds; let it drip. Add half & half, hot chocolate mix, and white or turbinado sugar.
you are awesome Morgan! thanks for your videos!
Now keep the curds and make pumpkin spice cheese.
Honestly, vanilla whipped cream is probably better than pumpkin spice whipped cream. It's like having pumpkin pie with vanilla ice cream.
Always appreciate when your videos become a chemistry class as well LOL
Really loved the idea of clarifying it. Wondering how different lattes might be while clarified. (Lavender latte?)
If the Christmas season can start the day after Halloween, then the Pumpkin Spice and Halloween season can start on August 1.
In the UK we have both Double and Whipping cream! Whipping cream contains about 36% fat which allows it to whip easily and quickly and double has ~42% fat meaning you could over whip it into butter!
Very cool concocting there! I kept thinking "oh just sprinkle some baking soda in", but then learned that you'd be converting the citric acid to sodium citrate which is still pretty sour (though less acidic). But of course I have one other thought: do you think you could use pure (unflavored) whey protein isolate for the same effect? That is one of the components of "whey" when the curds are removed, but I'm not sure if it's the most important one from a flavor experience.
Youve inspired me to toy around with this whole clarified latte thing
As someone who does not like pumpkin spice anything… this was fun. It is a very cocktail like drink!
Here in germany the cream we use for whipped cream is streight up called Schlagsahne (Whip Cream), which is the sme name of actual whipped cream here
your videos make me happy ❤
Idky but I’m so enamored with your clock in the back… like I’m listening but that damn clock has me..
So if you make pumpkin seed milk (like you can make soy milk and nut milks), it actually curdles naturally if you heat it up because it has high levels of magnesium. Might be fun to try! I'd be a little concerned about the green color of the seeds mixing with the orange of the pumpkin though
Your content is always so calming, I love listening to it while I work from home
Could you use apple cider vinegar For curdling because the apple flavour works with the warm spices?
That's what I was thinking.
Yay. Just yay 😌 *cozy vibes.*🧡
Yes! We call it double cream here
I wonder whether lactic acid would be better or if the difference would be noticeable
Next time I would just add the spices whole to the syrup. The clarification should capture the particulates well. It will hopefully add a stronger spice flavor.
Never considered using pumpkin juice as the liquid 🤔 takes away the ‘cooking’ of the pumpkin to dry it, which doesn’t even work because of how viscous the final result is. Definitely trying this.
You could ferment pumpkin in buttermilk and then freeze distill it into a high fat dairy product for various purposes?
I'm currently in the process of making a smoked milk product to make tandoori yoghurt. Because of the physics behind freeze-distilling, the smoke should concentrate along with everything else, without affecting the buttermilk bacteria too much. The higher fat concentration should make it into an awesome yogurt that'll be great for tandoori and I might even make cultured butter out of some of it if it ends up a bit too much.
I don't throw away what's left after the distillation process either; I can use the water as the starter for a different, water heavy fermentation.
I ... People clarify milk?!? People are using whey in competitions?
I work on a dairy farm and I am so confused.
Really common in cocktails as well. :)
Pumpkin spice drinks can be good or bad, but a fall drink I only had once cause the local coffee shop got rid of apple flavor syrup was a caramel apple frappe. It was amazing and I want to have it again someday. I think you should try to make a recipe for your own version of the caramel apple frappe idea I had. That aside, this is a very interesting recipe.
And I realized after the fact I said recipe way too much... lol
When I was a freshman in college my friend dared me to drink a bottle of pumpkin spice flavored milk. It tasted like the pure essence of A.C. Moore.
I find it ironic that I cannot STAND coffee, just the smell makes me gag, yet I LOVE watching Morgan experiment.
I just can’t; it’s still 9 million degrees here in Texas.🥵🔥🔥
Can you make a user friendly pumpkin syrup? 😅
I just moved to the south and my first psl this year was in fact in 100 degree heat. Oh and it was a hot latte because I’m beyond repair
There is a viral cold brew tahini slushy at Edith’s Sandwich Counter in Brooklyn. It looks very weird but is delicious! Would love to see you review/replicate!
So it's 100 outside and you're wearing a cold weather hoodie??? Love to watch your videos!
As someone who doesn’t enjoy the idea of pumpkin spice I wouldn’t want to try this but I enjoyed this video.
"before you ask, the amount of glassware I have is basically endless"
Loved the video! Question- where did you get that stunning milk pitcher?? Such a pretty green!
Target has there Halloween stuff out and could have gotten pumpkin ice cube molds for the pumpkin spice latte to triple down on the pumpkin, lol
Great video. I'm totally making this for brunch this weekend. ❤
13:47 😂your hesitation
To be fair, Starbucks has stated August 24 as the pumpkin spice latte's release date, so it's really right on time.
That clock behind you is great!
You know that white electric kettle you have in the corner? Where did you get it, what's the brand?
I really want to try this sometime with Earl Grey and see how that turns out!
I started to ignore pumpkin spice when people started demanding there needs to be pumpkin purée in the mix.
Pumpkin spice is a spice blend it’s not actual pumpkin pie.
Interesting. Thanks. I'd guess the lactose in the clarified milk is giving a silky texture the same way it is used late in the beermaking process to smooth out the bitterness and give a silky mouthfeel.
My brain just registered the royalty free music is the same DankPods uses to test headphones.
It's not really coming sooner, the weather is just getting hotter and hotter.
In Poland we call whipped cream "śmietanka kremówka" or straight up cream 36% 😅
I’m curious - with the clarified drinks, do they affect you the same as normal dairy? From one lactose intolerant to another!
I don’t really feel them, no. But, usually with clarified drinks, I’m not drinking more than a few ounces so it’s a much smaller amount than a full latte
@@morgandrinkscoffee Interesting, thank you! :)
i love that it looks like butterbeer 😍
Next year you gotta make pumpkin spice latte flavored ice cream 😂
I love that book! Alexander is classic.
I'm curious if ACV would have worked as your acid? i like apple and pumpkin flavors together like in pumpkin cider but maybe the vinegar flavor would be too strong, idk
Don’t think I will be trying this myself but this was definitely interesting food science
Roasted a couple of squash. Realized i had pumkin juice in the bottom of the pan. Went hunting for this video to make pumpkin syrup without puree.
Where did you get that black and white pour over? All my coffee utensils and cups are black and white, and that would fit in perfectly!
It’s an MK dripper! They have a whole range of stunning ceramic finishes
This year I spotted PSL on August 14th. God help us all.
Can adding whiskey, or alcohol of that type, curdle the milk and make a cocktail drink? The drinks you prepared look so beautiful.
You would need an overproof liquor for that. Standard 80-proof (40% ABV) stuff won't curdle milk. Wine will, however, due to acidity.
Theoretically, you could clarify milk separately and build your cocktail afterward
Wow! Thank you.@@grabble7605
Would acetic acid work for clarification? I was assuming apple cider vinegar was going to be the curdling agent since the apple flavor would be very at home in a PSL flavor profile.
I use white vinegar to curdle dairy for other purposes (baking, cheese, etc.), so I'd think apple cider vinegar would work too
That sounds like a great idea.
Everything seems to be coming earlier every year. I’m pretty sure we’re going to reach a point where Christmas is celebrated in February.
At what point do we just say we made a drink and then added coffee to it after words?
Since you're essentially making cheese, I feel like rennet might-could work as the coagulant. Might be able to skip the extra tartness from the citric acid.
I'm not a coffee drinker. But I do find the videos interesting and pleasant to listen to.