It’s Fall! The most beautiful time of year, and I am embracing it as best I can.
This does NOT mean Pumpkin Spice Lattes. Really, just.. No. A colleague started singing the praises of the infamous PSL as early as August. To me, that is akin to playing Christmas music right after Labour day. The local Charbucks has pumpkin spice everything (in fact, they opened a new branch downtown, more’s the pity, just in time for pumpkin spice season). Even Bed Bath and Beyond has jumped on the bandwagon and is selling pumpkin spice candles and soaps and so on. You can drink your pumpkin and smell like one too! Amazeballs!
Don’t get me wrong, I have nothing against pumpkins themselves – in fact, I am a huge fan of Halloween and have multiple Jack O’Lanterns in front of the house right now. I made pumpkin pie and pumpkin soup for Thanksgiving recently. But I just can’t fathom the joy of adding pumpkin to your coffee. You are adding orange squash puree to your drink. And a huge amount of sugar. Just… why?
Of course, there is a lot of money to be made from the PSL crowd, and coffee shop owners would be mad not to get in on it. I reluctantly bought the syrup for Dr. Coffee’s Cafe and for Noni’s, and it was insanely popular. Around this time last year, I made my own pumpkin-spice creamer for Wheelie Good Coffee on the markets and the whole lot disappeared on the first day. Speaking of which, the big news is that Wheelie is back on the market, ahem! I have a new helper/employee in the form of our friend James, who I met many years ago as a regular customer at the market. I still can’t be at the market on a regular basis, so James will be our new barista and can serve up our signature pour overs every Saturday at the Winter Markets, indoors at the Shriners Centre.
Next week I may make up some more Pumpkin Spice creamer for him to offer. Until then, I shall return to my favourite form of Halloween coffee – black and bitter. Like my soul.
Recipe for PS Creamer:
Can of pumpkin puree
Large can of sweetened condensed milk
pinches of cinnamon, nutmeg and ginger (or, sachets of pumpkin spice mix)
Soft brown sugar to taste.
Mix the lot in a saucepan and simmer for ten minutes to infuse. Stir constantly. Strain the squash out, and voila! Autumnal crack!