"Little pumpkin sack" I will be adopting that as my new name.

I can't be the only one who really wanted to see if the curds could be pressed together into some kind of cursed pumpkin spiced cheese...just for science you know?

Step 1: Make Pumpkin Syrup Step 2: Dairy your Pumpkin Syrup Step 3: Undairy your dairied Pumpkin Syrup Step 4: Redairy your undairied dairied Pumpkin Syrup

Fun fact, if you use fresh ginger to milk and add heat it curdles a lot. Since you're adding ginger as an ingredient, it might not be out of place.

the most cursed thing here is that those curds can be made into PSL flavour paneer. Also yes, in the UK we call it double cream (though it usually has a little higher fat content) as the cream has been skimmed twice.

😂 so this is basically come down to “how can I one up myself, and potentially get a disaster” yearly event

the thing about this video that tickles me is that morgan not only made a clarified PSL, but they also made a PSL-flavored cheese.

If you want a coagulant that doesn't add flavour, you might be able to use food grade gypsum. It's available from wine and beer making shops and is widely used in making Chinese style tofu.

With that creation, that ice, and that glassware, I think you have a great candidate for adding some spirits and making an incredible pumpkin spice cocktail.

One thing I really recommend is re-filtering your milk punch through the curds. The first little bit of the filtrate will bring a little bit of cloudiness as milk solids continue to react to the acid. I'd also recommend a slightly lower citric concentration, as the strong acidity gave you some pretty hearty looking curds, and you'll get a smoother result with more contact area.

Not me being here when she uploaded the video 18 seconds ago 😂

Fully on the side of "Pumpkin Spice" means the spices for pumpkin pie, and so doesn't actually need pumpkin juice (which is not heavily flavoured anyway)

PSL season coming in sooner and sooner is SO REAL

As somone who is allergic to pumpkin, imagine my surprise when i learned some coffee shops use real pumpkin ingredients and other shops "do it right" by just using the spice mix lmaooo i havent ordered a pumpkin spice late anywhere for years because theyre "now made with real pumpkin" which is great marketing but not great for me personally 😂

This was fun, Morgan! I really hope you made some tasty ravioli with the pumpkin infused ricotta that was left out of clarification.

if you do another clarified drink (or psl in particular) i would recommend looking into using centrifugation instead; obviously getting an industrial centrifuge for a single video would be inadvisable, but they make small tabletop centrifuges, both electrical and hand-powered, that should be able to handle single serving volumes of milk. that way, you could avoid excess citric acid changing the flavor of your drink, and you may even be able to use it to clarify syrups and coffee/espresso!

My favorite part of this channel is the sophisticated memery

as soon as you put the whipped cream it looked like a very creamy ale! impressive stuff

Ok, I'm a weirdo for culinary chemistry, so here's a free idea! Make a lactic acid solution, and after the filtration, add a saturated baking soda solution drop wise until the acidity is where you want it! It may taste a bit yogurty, if you chose to leave unreacted acid in there but less fruity than citric acid!

I love how chaotic and yet charming your videos are sometimes 😄

I have really enjoyed watching your thought process while experimenting! It's different from your polished presentation style (which I also love). But this feels more carefree, like cooking with a friend 🥰 it was fun to go on this pumpkin spice journey with you~

I don't like pumpkin or anything pumpkin-flavoured, so I'm here just to watch the experiment lol Every time I watch you and end up learning there's a lot more to coffee than just bean water, it's honestly fascinating

I have an allergy to citrus fruits/juices and I was always bummed that I couldn't try most of the drinks you've used clarified milk in since you tend to use lemon/lime juice. I had no clue I could recreate those with citric acid because I CAN have citric acid! (Yes, I know it's weird, but that's just the way it is HAHA). All that to say, I'm now going to go back and see if I can recreate some of your drinks I'd previously ruled out. Thank you! Absolutely love your channel and that you are so creative and make coffee fun!

I have no idea what I’ve just watched or what you’ve just created but I enjoyed it

you are awesome Morgan! thanks for your videos!

I’m not even a big coffee drinker but I love watching your videos. Always learn something. And you’re adorbs 🙃💕

I wish pumpkin spice was a thing here in France, lol, but I think most people here find anything sweet pumpkin to be weird since they associate it with savory food, mostly soup, I mean they do have pain epice or ginger bread, but even many apple flavored things aren't spiced either. I really really miss my fall spiced stuff, lol, so usually I have to make it myself

That seems like an interesting foundation, thank you for turning it into a series! Any plans to try turning that into a pumpkin coffee cake?

Morgan wtf, today was the first day I started to feel kinda cozy, and kinda wished for a warm, sweet coffee drink. And then you drop this. Now I wish I could try it :(

It's 61ºF, windy, some rain, and expecting snow two canyons over... so it feels like fall for me. But it's 100º for my family... I however am excited for the best season.

I took your recipe and tweaked it to another Starbucks pumpkin sauce dupe that I like. Same recipe just added a can of sweetened condensed milk. Absolutely delish 😋

Every time I watch one of your videos I think "Either she is the most insane barista I've seen, or the most creative" and this time, I honestly can't well you which

It is nice to see cold coffee in the refrigerator and hot coffee at the time of relaxation

FYI, double cream is cream with even more milkfat than heavy cream. In the UK double cream is minimum 48% milkfat, while US heavy cream is 36-38% (according to an AllRecipes article). The extra fat makes it good for things like whipped cream, but unfortunately it's not readily available in the US (in my experience). The clarified pumpkin spice latte is pretty neat. I'm not typically a PSL person, but I'd give it a try if offered. Too much work and to do it myself though.

Thanks for inviting us into your laboratory, this was fun!

Great video. I'm totally making this for brunch this weekend. ❤

Always appreciate when your videos become a chemistry class as well LOL

A dangerous road down the PSL rabbit hole and I for one am down for it, for better or worse.

Youve inspired me to toy around with this whole clarified latte thing

A bit sad we didn't get a flavour profile for the blended mix just before adding the citric acid mix - would have been a nice juxtaposition to "regular" psl to the clarified, thoroughly impressive and enjoyable to watch, drink. In Norway, even with the temperature moving more in the right direction for fall and winter type drinks, psl is not easy to get yet. They actually wait a disturbingly long time 😅, so I'm gonna just have to make some spiced pumpkin syrup myself ❤️😊 Fun fact- yes, the term double cream is used for whipped cream, at least in Britain, or at least the parts therein where I have shopped. In Norway the word for cream is "fløte", and the word for whipped cream is "krem" (so ice cream is iskrem) So here it's "kremfløte" (whipped cream cream) for the full fat cream that will whip. 😊👌

Hi Morgan, you can neutralize the citric acid cleanly with a little baking soda.

If the Christmas season can start the day after Halloween, then the Pumpkin Spice and Halloween season can start on August 1.

Idky but I’m so enamored with your clock in the back… like I’m listening but that damn clock has me..

Yay. Just yay 😌 *cozy vibes.*🧡

Loved the video! Question- where did you get that stunning milk pitcher?? Such a pretty green!

Bro I was just talking with my partner about PSL so I left to go get one just as sipped I got this notification. Morgan got the magic

Very cool concocting there! I kept thinking "oh just sprinkle some baking soda in", but then learned that you'd be converting the citric acid to sodium citrate which is still pretty sour (though less acidic). But of course I have one other thought: do you think you could use pure (unflavored) whey protein isolate for the same effect? That is one of the components of "whey" when the curds are removed, but I'm not sure if it's the most important one from a flavor experience.

Your concoction looks tasty. You have inspired me to add stuff to my coffee like raisins, apple, cinnamon, chili powder, orange juice. Who knew it would be so good? My standard, at-home coffee just includes staples from my pantry: Add pumpkin pie spice, mild chili powder and vanilla extract to Folger's grounds; let it drip. Add half & half, hot chocolate mix, and white or turbinado sugar.

Here in germany the cream we use for whipped cream is streight up called Schlagsahne (Whip Cream), which is the sme name of actual whipped cream here

using a highly acidic orange juice might work well for clarification in this, as orange juice and zest can go quite well with a pumpkin spice flavour

13:47 😂your hesitation

That clock behind you is great!

Yes! We call it double cream here I wonder whether lactic acid would be better or if the difference would be noticeable

As someone who does not like pumpkin spice anything… this was fun. It is a very cocktail like drink!

Target has there Halloween stuff out and could have gotten pumpkin ice cube molds for the pumpkin spice latte to triple down on the pumpkin, lol

Now keep the curds and make pumpkin spice cheese. Honestly, vanilla whipped cream is probably better than pumpkin spice whipped cream. It's like having pumpkin pie with vanilla ice cream.

I just can’t; it’s still 9 million degrees here in Texas.🥵🔥🔥

I moved south recently and after experiencing soaring temperatures this summer, anything below 85 is freezing

In the UK we have both Double and Whipping cream! Whipping cream contains about 36% fat which allows it to whip easily and quickly and double has ~42% fat meaning you could over whip it into butter!

Next time I would just add the spices whole to the syrup. The clarification should capture the particulates well. It will hopefully add a stronger spice flavor.

Your content is always so calming, I love listening to it while I work from home

Can you make a user friendly pumpkin syrup? 😅

i love that it looks like butterbeer 😍

So it's 100 outside and you're wearing a cold weather hoodie??? Love to watch your videos!

I just moved to the south and my first psl this year was in fact in 100 degree heat. Oh and it was a hot latte because I’m beyond repair

I loved watching this and following your brain... and I wish I could taste it! Thanks! ☕️🎃

Don’t think I will be trying this myself but this was definitely interesting food science

Oh that’s got to be how you make some version of butter beer

Pumpkin spice drinks can be good or bad, but a fall drink I only had once cause the local coffee shop got rid of apple flavor syrup was a caramel apple frappe. It was amazing and I want to have it again someday. I think you should try to make a recipe for your own version of the caramel apple frappe idea I had. That aside, this is a very interesting recipe.

I love that book! Alexander is classic.

Next year you gotta make pumpkin spice latte flavored ice cream 😂

There is a viral cold brew tahini slushy at Edith’s Sandwich Counter in Brooklyn. It looks very weird but is delicious! Would love to see you review/replicate!

I wonder if you could agar or gelatin clarify milk to avoid the need for acid. Theres enough protein in milk it can self clarify if you separate it out, but the other options would remove the flavor impact if it works

My brain just registered the royalty free music is the same DankPods uses to test headphones.

I'm not a coffee drinker. But I do find the videos interesting and pleasant to listen to.

I found out about citric acid and milk curdling by accident when i added lemon and milk to some tea. Very fun discovery... lol

I ... People clarify milk?!? People are using whey in competitions? I work on a dairy farm and I am so confused.

As someone who doesn’t enjoy the idea of pumpkin spice I wouldn’t want to try this but I enjoyed this video.

I always hate how chunky my pumpkin spice syrup is, I'm excited to try making it with pumpkin juice instead!

I'm curious if ACV would have worked as your acid? i like apple and pumpkin flavors together like in pumpkin cider but maybe the vinegar flavor would be too strong, idk

In Poland we call whipped cream "śmietanka kremówka" or straight up cream 36% 😅

I’m 100% making that syrup!

You know that white electric kettle you have in the corner? Where did you get it, what's the brand?

Now that I think about it, I don't think I've ever tried a pumpkin spice latte before somehow.

Im probably going to try to make the one wirhlut whip just to confuse my friend

Interesting. Thanks. I'd guess the lactose in the clarified milk is giving a silky texture the same way it is used late in the beermaking process to smooth out the bitterness and give a silky mouthfeel.

Im allergic to pumpkin and this is the time of year that I'm looking for places that don't include pumpkin.... because it's just supposed to be the spices!

Could you use apple cider vinegar For curdling because the apple flavour works with the warm spices?

I absolutely love this 😅❤

So if you make pumpkin seed milk (like you can make soy milk and nut milks), it actually curdles naturally if you heat it up because it has high levels of magnesium. Might be fun to try! I'd be a little concerned about the green color of the seeds mixing with the orange of the pumpkin though

"Dubious Liquid" was my nickname in high school.

I don’t get why you add dairy to the syrup, does this change the flavor? Because at the end the clarification remove it, can someone explain to me? Thanks

Oh no... it's that time of year again...

Before the stirring it looked like beer... so confusing. 😅

This year I spotted PSL on August 14th. God help us all.

Since you're essentially making cheese, I feel like rennet might-could work as the coagulant. Might be able to skip the extra tartness from the citric acid.

I find it ironic that I cannot STAND coffee, just the smell makes me gag, yet I LOVE watching Morgan experiment.

Theres so many desserts made with cheeses surely those curds could make something. I dunno what but something for sure.

To be fair, Starbucks has stated August 24 as the pumpkin spice latte's release date, so it's really right on time.

press the curds to make a PSL cheese 🤔 there might be some way to use that. PSL cheese sauce for baked goods maybe?