The Pumpkin Spice Latte: This Has To End
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- Опубліковано 31 сер 2023
- The 2023 Pumpkin Spice Latte is here… And you’re going to join me whether you like it or not.
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2020 PSL: • Making A Pumpkin Spice...
Reviewing James Hoffmann’s PSL: • Making James Hoffmann’...
2022 PSL: • This Is The Opposite O...
(I don’t know what I was doing in 2021. Apparently it wasn’t drinking PSLs)
"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?”
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
😂 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
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
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.
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.
I'm going to share the most wonderful shameful recipe for PSL we ever made here, accidently-on-purpose-delicious. Once upon a time, I had an already baked p pie on the counter 1/2 eaten and some cold dark drip brew in the fridge. I put a piece of pie, no crust in a blender with a cup of that cold coffee- blended/poured it over ice, added a spash of cream = PERFECTION. So easy. I'm not kidding, the kids were like HOW? Well, we're not too shameful to have that recipe from now on. But it's a twice a year treat! After all, Let's get Real, Don't we all just want a piece of pumpkin pie and a cup of coffee anyways?
my family makes a pumpkin pie filling without the crust every year for the gluten-free among us; sounds like a good chance to make some extra and turn it into drinks!!!
i've done this, but in a blender with ice cream and milk to make the most AMAZING milkshake ever. give it a try!
@@binkuspinkus8400.... this sounds so good... my grandmother makes pecan pie once a year (she's not big on the pumpkin), and now you've got me thinking of a pecan pie cold brew frappe... I love fall 🍂 😊
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?
@@indomiebrothenjoyer gypsum aka calcium sulfate
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 😂
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!
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….
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.
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.
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 😂
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!
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?
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
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 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~
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
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!
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 😄
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 :(
you are awesome Morgan! thanks for your videos!
I’m not even a big coffee drinker but I love watching your videos. Always learn something. And you’re adorbs 🙃💕
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
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 😋
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?
Great video. I'm totally making this for brunch this weekend. ❤
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.
Thanks for inviting us into your laboratory, this was fun!
Hi Morgan, you can neutralize the citric acid cleanly with a little baking soda.
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.
It is nice to see cold coffee in the refrigerator and hot coffee at the time of relaxation
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.
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.
Yes! We call it double cream here
I wonder whether lactic acid would be better or if the difference would be noticeable
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?)
Yay. Just yay 😌 *cozy vibes.*🧡
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.
😊👌
If the Christmas season can start the day after Halloween, then the Pumpkin Spice and Halloween season can start on August 1.
Loved the video! Question- where did you get that stunning milk pitcher?? Such a pretty green!
A dangerous road down the PSL rabbit hole and I for one am down for it, for better or worse.
Your content is always so calming, I love listening to it while I work from home
Youve inspired me to toy around with this whole clarified latte thing
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
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 loved watching this and following your brain... and I wish I could taste it! Thanks! ☕️🎃
Idky but I’m so enamored with your clock in the back… like I’m listening but that damn clock has me..
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!
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.
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!
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
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
Can you make a user friendly pumpkin syrup? 😅
Could you use apple cider vinegar For curdling because the apple flavour works with the warm spices?
That's what I was thinking.
That clock behind you is great!
I wonder if you could agar or gelatin clarify milk to avoid the need for acid. Theres enough protein in milk it can self clarify if you separate it out, but the other options would remove the flavor impact if it works
i love that it looks like butterbeer 😍
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
13:47 😂your hesitation
So it's 100 outside and you're wearing a cold weather hoodie??? Love to watch your videos!
I moved south recently and after experiencing soaring temperatures this summer, anything below 85 is freezing
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.
As someone who does not like pumpkin spice anything… this was fun. It is a very cocktail like drink!
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. :)
I love that book! Alexander is classic.
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
I absolutely love this 😅❤
Don’t think I will be trying this myself but this was definitely interesting food science
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 just can’t; it’s still 9 million degrees here in Texas.🥵🔥🔥
Step 1 clarify
Step 2 unclarify with cream
I’m 100% making that syrup!
I'm not a coffee drinker. But I do find the videos interesting and pleasant to listen to.
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
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
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.
press the curds to make a PSL cheese 🤔 there might be some way to use that. PSL cheese sauce for baked goods maybe?
Before the stirring it looked like beer... so confusing. 😅
In Poland we call whipped cream "śmietanka kremówka" or straight up cream 36% 😅
Oh that’s got to be how you make some version of butter beer
Im probably going to try to make the one wirhlut whip just to confuse my friend
I always hate how chunky my pumpkin spice syrup is, I'm excited to try making it with pumpkin juice instead!
As someone who doesn’t enjoy the idea of pumpkin spice I wouldn’t want to try this but I enjoyed this video.
How about using (food grade) magnesium chloride instead of citric acid? It might nullify the alertness that caffein gives, but it should work. Though, magnesium chloride turns slightly bitter when it contacts very hot liquids.
Magnesium chloride is also a tofu coagulant.
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.
My brain just registered the royalty free music is the same DankPods uses to test headphones.
Next year you gotta make pumpkin spice latte flavored ice cream 😂
You know that white electric kettle you have in the corner? Where did you get it, what's the brand?
What about using orange juice rather than lime or lemon juice? I think that would be a lot more complimentary without being as punchy but I totally admit that I don't know anything about using acids to clarify so maybe it's just not acidic enough.
Heavy cream is whipping cream in the UK.
Are you worried about bypass at all? Have you ever areopressed the curds out?
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
"before you ask, the amount of glassware I have is basically endless"
Oh no... it's that time of year again...