Starbucks Pumpkin Spice LatteThe PSL is doing A-OK at Starbucks. In 2018, Starbucks moved the release of its seasonal Pumpkin Spice Latte from September to August in anticipation of record sales for the 15-year-old product. According to Nation’s Restaurant News, consumers in 2017 “visited PSL establishments twice as many times as typical patrons,” most likely because they know the drinks are around for only a short time. The trick when hacking this Starbucks superstar is making a perfect clone of the syrup used in the drink. I found a friendly barista who was willing to squirt a little of the secret syrup into a cup for me to take back to headquarters for examination. Back in the kitchen I discovered the mysterious light orange-colored syrup had no spice particles in it whatsoever, meaning the flavors are added as extracts or oils. Most home cooks like you and me cannot get such ingredients, so I had to come up with a formula using easily accessible ground spices and pumpkin puree.    Pumpkin pie spice makes this recipe easy and much cheaper than buying all the spices separately. It’s a convenient blend of cinnamon, ginger, nutmeg, plus either allspice or clove, and it’s found in practically all food stores. For our hack, the blend is combined with a sugar solution and cooked until syrupy, then sweetened condensed milk is stirred in. Condensed milk is also used in the original syrup at Starbucks—according to the ingredients list—which is why the syrup is opaque and creamy. When the syrup is done, a couple tablespoons are added to your latte, then it’s topped off with whipped cream and a sprinkling of more spice. Lattes are made with espresso, and in this case you’ll need a double shot, which is about ¼ cup. If you can’t make espresso, then make some strong coffee and use ½ cup of it. If you don’t have a way to steam milk, you can heat it up in the microwave for 2 minutes or until hot, then make it foamy with a milk foamer, inversion blender, or whisk.
I Sacked Newton, Noida – Quirky Name With Multi-Cultural Hip Food At Logix Mall, IndiaSubscribe: (adsbygoogle = window.adsbygoogle || []).push({}); [Noida, India] A name that is meant to defy gravity and encourage patrons to get high on good food and drinks, I Sacked Newton is among the best restaurants in the city of Noida. Spend an enticing evening full of fun and frolic or a laid-back afternoon enjoying its many offerings; the restaurant is the epitome of international gastronomic delights. (adsbygoogle = window.adsbygoogle || []).push({}); An experiment gone right by ex-cricket player Utkarsh Chandra, I Sacked Newton has a façade that is English in design, but with a more worldwide appeal when it comes to the food they serve. Chef Cecil Raj, taking control of the kitchen, brings military-like precision to the operations of the restaurant that reflects beautifully through the dishes presented subtly. Because of its grand size, I Sacked Newton can fit in a lot of activity in the area beside food and drinks. There is a small section reserved for dancing with an in-house DJ, sporting competitions are often telecasted live on TVs, and they even have a private dining area. However, it is their extensive bar and food menu that is mindboggling, to be honest. How the chef manages cuisines that cover the length and width of the planet is beyond me. Aiming at the British pub experience, the vast room of I Sacked Newton has large tables and comfortable cushioned chairs and sofas. The setting evokes a relaxed aura, and even though I found the tables to be quite large, it was nice to eat with lots of space to move the plates around. The décor is simple with wallpapers that represent a rainy London day. Colour to the scene comes in the form of green French windows and the... Continue Reading
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