The drink is noted for it's use of autumnal flavours with its comprehensive use of spices associated with the season (cinnamon, nutmeg, and clove) and the American seasonal winter squash, pumpkin 🎃, to give a very of the season flavoural combination, oft topped with whipped cream. While the most popular rendition of the drink, in being a latte, uses boiled cows milk :kombucha-disgust: , a good vegan :im-vegan: alternative for the milk would be oat milk, as it is much sweeter naturally than most other plant based milks and fits with such a sweet toothed drink, as well as being slightly thicker which quite suits the nature of the drink.

In popular culture the pumpkin spiced latte is most commonly associated with the American coffee chain, Starbucks, who developed the drink in 2003, although it has become quite the staple of autumnal and early winter warm drinks :comfy: , along side coco and other coffees, for many. As the drink is only seasonally offered by the coffee chain, many have tried to devise their own renditions of the drink to have when they wish, which has also spurred on development of the flavours and spices in the drink as individuals try to put their own spin on the drink.

The popular conception of the Pumpkin Spiced Latte, PSL :PSL: , is that those who consume it are women without a developed taste or understanding of coffee, and merely following pop cultural and branding trends. Much has been written in the sphere of pop feminism about how this conception and caricature is an infantilisation of women, and a thinly veiled attempt to hide their misogyny. Surprisingly, this rather blasé and banal take has been known to activate the 'mouth frothing' region of some men's brains when being asked to consider their internalised opinions. :frothingfash: (Artists Rendition)

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  • Alaskaball [comrade/them]A
    ·
    3 years ago

    I usually go with making a hot toddy like a fucking ww2 boomer, it's just a hot water, some lemon juice, honey, and an ounce of cogniac. I hear brandy, whiskey, or even a decent dark rum can make good alternatives if you don't want to be boogie.

    If I want to go the extra mile I also but in a little bit of ginseng preserve or raisins that've been rehydrated in sweetened liqueur like limoncello or St Germain's elderflower