Remember the possible pumpkin spice latte shortage? I am in the camp that doesn’t care.
Those people who are sad because Starbucks will stop selling them along with the other seasonal drinks? I’m not one of them.
RT @LaurenSivan: What IS it about Pumpkin Spice Lattes that make white people so annoying?—
One Chicklette (@1chicklette) October 09, 2012
My issue isn’t pumpkin, per se, but fake flavorings. I’ll take my latte straight, thanks.
New York Magazine (my favorite) recently ran a piece under the headline “Pumpkin is the New Bacon – Taste the ubiquity!” that confirmed my suspicions.
The weird thing about pumpkin’s rise to baconlike ubiquity is that pumpkin, on its own, is not a very appetizing food at all. A dense and stringy fruit, it needs the accompaniment of a lot of sugar and spices before it becomes particularly palatable.
The secret of Starbucks’ Pumpkin Spice Latte, for instance, is that it’s just a latte spruced up with pumpkin-flavored syrup—connoisseurs cite cinnamon, nutmeg, clove. Dunkin’ Donuts takes the feint further, dropping the “spice” from the name, though that’s mostly what you’re tasting. But no matter: If a restaurant served actual pumpkin purée, the taste and texture might shatter customers’ illusions. “Pumpkin,” on the other hand, is delicious.
Syrup, eh? I’m not into it. If Fall 2013 brings another pumpkin spice latte shortage rumor, don’t blame me.