Small Bites

Beyond Pumpkin Spice Latte

By / Photography By Larry J. Frazier | September 13, 2017
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After the long fever of summer in Columbia finally breaks with the first crisp autumn day, coffee shop lines for Pumpkin Spice Lattes begin circling the block. And while pumpkin spice still holds the title as the unofficial flavor of fall, there is a wealth of other autumnal flavors beckoning this season.

Finding inspiration from around the world, Curiosity Coffee owners Sandra Moscato and Greg Slattery are exploring Indonesian spices like ginger, cloves, nutmeg, chili pepper, anise, black pepper and cardamom to warm the heart and soul as the weather starts to cool. Combining these spices with traditional American fall flavors like apples, pecans, walnuts and chocolate creates innovative yet comforting beverages that warm you from the inside out.

Whether it’s a Chai Hot Toddy made with cloves, cinnamon, cardamom, lemon, apple, ginger and black tea, or a Masalatte with coriander, chilies, coconut, steamed milk and espresso, the familiar pumpkin spice starts to seem a little pedestrian in comparison.

As Moscato explains, there’s more than one way to achieve fall flavor, and this is the perfect season to explore and try new tastes: “You can take a traditional mocha latte and add things like smoked salt, caramelized or toasted marshmallows, pecan or walnut simple syrup, chipotle or habanero to transform your drink into something set for fall.”

Combining their creative approach to coffee with an eco-friendly dedication to sustainability, Curiosity Coffee is adding richness and warmth to Columbia’s growing coffee scene this fall season and all year long.

Article from Edible Columbia at
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