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Starbucks & Science

Autumn officially starts on 23 September, but you don't have to wait that long to enjoy everyone's Starbucks Fall coffee of the season. Pumpkin Spice Lattes have returned to Starbucks, along with an new updated coffee menu to where a few of the new selections offer a little empathy towards our beloved vegans as well and a few of them adding a sprinkle of science and chemistry behind them. Available from 6 September, this year's PSLs will be made with a dairy-free sauce, meaning they are vegan-friendly for the first time ever. The original espresso roast PSL recipe has not changed, for those who still desire the original. New this year, Starbucks is offering a Maple Latte! It's made with espresso, a smoky maple flavour and milk! These is also a new Maple TEA! It's a Maple Rooibos Tea Latte, which is finished with a sprinkle of maple sugar and is naturally caffeine-free. Infused Nitrogen? Yes! This next Starbucks offering is one that gets a little "lab coat-y" with chemistry... because for a limited-time, fans of the brand's Nitro range can also order the Maple Cold Foam, which is infused with nitrogen for an extra sweet, velvety super yummy flavour. Starbucks also starts serving the pumpkin flavored everythings that are baked...*gasp* at this time of year. The pumpkin spice latte cupcakes are something I try to replicate in my kitchen every year, to hand out to friends and neighbors in large batches. That is, when I don't accidently finish off three for every sfive I am frosting.


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