Let me take you back to a time when fall meant hot pumpkin spice lattes from Starbucks. For me, my first introduction to the flavor profile of pumpkin mixed with coffee was in sixth grade, and it was revolutionary. Although hot pumpkin spice lattes have evolved into iced coffees, iced and hot chai with some pumpkin flavor, and even some matcha, the fall season seems to be marked by coffee shops getting rid of their summer drinks full of strawberry and lavender to be replaced with something pumpkin-related.
However, I’ve become tired of it all. As I just mentioned, I started drinking pumpkin spice lattes in sixth grade; now that years have passed and I’m an old and weary college senior, those café menu items simply don’t excite me anymore. I will, of course, buy my obligatory pumpkin spice latte (or Starbucks Pumpkin Cream Shaken Espresso, as I’ve been gravitating towards this fall) every year, but this year I wasn’t as excited as usual to have my normal fall treat.
I soon realized that this is because of how bored I am with it. The flavor of fall lattes has stopped feeling unique and is starting to seem overplayed. Whenever I see a non-pumpkin-flavored coffee drink, chai, or matcha in the months of September, October, and November, it feels a bit like a breath of fresh air (can you tell I frequent coffee shops?)
Since I understand it’s a classic, one I still do enjoy from time to time, I don’t think it should leave forever, but here are some other flavor profiles that I think coffee shops should include on their fall drink menu.
- Caramel Apple/Apple Crisp:
Admittedly, this one is pretty popular. But I still think it’s rare enough that I wish I could see it around more. Mostly, I’ve seen this flavor at local coffee shops, and the way the caramel with a hint of fruit flavor works with the coffee makes me feel like this could be the next fall drink staple.
- Pecan Pie:
I love having pecan pie every Thanksgiving, so it’s no surprise that I associate it with the fall season. Having a pecan pie latte or chai sometime would absolutely make my day.
- Maple Butter:
I’ve only seen this type of latte at one coffee shop so far; to be fair, it is one that doesn’t have the most basic menu, but the latte was actually really great. I will be on the lookout for any maple-flavored lattes from now on.
- Brown Butter:
I’ll be honest, I did have a brown butter-flavored coffee over the summer. But the fact that I have tried a brown butter iced latte only backs up that I know this flavor was meant for fall. If you’ve never had a warm brown butter cookie, then you’re missing out; once you do, you’ll understand why it belongs in a latte too.
I know that this is in no way a problem, and it is just me harping on something that only affects me; but as a seasoned coffee shop goer, I want some more variety for the fall selection of drinks. Pumpkin spice will always hold a place in my heart, and part of that is nostalgia-based. However, I think it’s nice to branch out and make a switch sometimes. And what better time to do that than when the leaves begin to change?