Saxbys cafes at the Chamberlain Student Center and Roher College of Business at Rowan University recently dropped a new drink! The pumpkin roll latte just dropped yesterday, and it is already so popular!
The drink features a cake-batter syrup with a cream cheese frosting in either an espresso latte or matcha latte. The cake-batter syrup is reminiscent of an Italian Rainbow Cookie, since the cake batter has Almond in it. The sweetness and the nuttiness result in a taste that is almost nostalgic of childhood.
The cream cheese frosting has a subtle sweetness, and is shockingly light! It does not make the drink feel dense or heavy, nor is it overly sweet. I personally loved the cream cheese frosting, and it was the perfect amount.
I tried the espresso latte, and it was good! The almond overwhelms the pumpkin a little bit, so I think I would do one pump less of the cake-batter syrup, but the espresso shone through. Combined with the frosting, the drink was way more balanced than I thought it would be. Overall, I recommend trying the drink to see what ratio of syrup works to taste both the cake-batter and the pumpkin!
P.S.: Stay tuned for the next drop on the 23rd!