How much do I love this man? George Washington University, you lucky dogs! Jose Andres will be teaching a course on how food shapes civilization. Read more here.

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You know fall is right around the corner when Starbucks brings back its seasonal flavors, Pumpkin Spice and Salted Caramel. Dana and I were just talking the other day about how much we both love these flavors (Pumpkin Spice for me and Salted Caramel for her). I had slowed down my Starbucks consumption but now that my favorite flavor is back, I’ve been going a little too often. But I made a great discovery: the Pumpkin Spice Latte VIA!

I’m not much for “instant coffee” so I’d never had a VIA before but when I saw the PSL version I had to try it. It’s mixed with hot milk instead of water and I’ve been making them iced at work. I was skeptical at first but I must say, I like it. Don’t get me wrong: the VIA version doesn’t taste just like the one you’d get at Starbucks but I still like it. One major benefit for me is that the VIA isn’t as sweet as the in-store version. I usually ask for three pumps of syrup (instead of four) because it’s just a tad too sweet for me and I don’t have that problem with the VIA.

The other benefit is that a VIA pack of five costs about $7 whereas a grande PSL in-store costs more than $3 each so I save money by making my own. Oh, the VIA version also has nearly 1/6th the calories of the in-store grande PSL which means it won’t negate all the work I’m doing in the gym.

So if you’re looking for a good alternative (not a substitute), I highly recommend the PSL VIA.

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The beautifulness that is Joan Smalls is gracing NYC Fashion Week this week. That is all.

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Anthony and I.

(photo credit: DeVonia Singleton)

We had so much fun at our class last week. Anthony Rivera, of dldglg.com, joined me in teaching a class on simple syrups, entertaining and cocktail making. Anthony and I created three craft cocktails with specialty simple syrups. The class was so much fun, and everyone left a little toasty from the drinks. A good night in my opinion. For a synopsis of the evening, check out blogger Megan McGrath’s take here.

The drinks we created were:

• Old Fashioned Shrub with Maple and Star Anise Syrup
• Wascally Wabbit with Carrot and Allspice Syrup
• Grog with Cinnamon and Clove Syrup

(photo credits: DeVonia Singleton)

The participants ranged from bartenders to regular bar attenders to people who just liked to drink. (And yes, I’m pregnant — that is not a beer gut!)

(photo credit: DeVonia Singleton)

At the end of the class, people had a chance to mix their own syrups using essential oils, one of the four ways to infuse cocktails. Interested in the other ways? Try these:

We mixed our syrups with a selection of 12 essential oils, ordered from liberty natural.com, a great resource for organic oils and aromatics.

(photo credit: DeVonia Singleton)

Let’s get down to the recipes:

Maple and Star Anise Simple Syrup

You will need:

• 1 cup maple syrup
• 3/4 cups water
• 5 star anise pods

Step 1: Toast the star anise pods on the stovetop until little wisps of smoke are released. Toasting releases the aromatic properties of spices and the essential oils. When it’s fragrant, it’s ready. Be careful not to burn.

Step 2: Mix maple syrup and water in a pan, and simmer until well combined.

Step 3: Add in star anise. Let simmer for 5 minutes, and let cool to room temperature. Remove star anise. For stronger flavor, leave star anise in while storing to further infuse and remove before serving. Mixture will keep, refrigerated, for 2 to 4 weeks.

Carrot Allspice Simple Syrup

You will need:

• 2 large carrots
• 1 cup water
• 1 cup sugar
• 2 tbsp allspice pods

Step 1: Peel and juice two large carrots. Strain to remove any pulp that may remain.

Step 2: Combine drained carrot juice, water and sugar into pan. Heat until sugar is well dissolved. Continue to heat over medium heat until liquid is reduced by 1/4.

Step 3: Add in allspice. Let simmer for 5 minutes and let cool to room temperature. Blend mixture in a blender until allspice is crushed.

Step 4: Strain mixture to remove allspice pieces. Mixture will keep 4 days refrigerated, due to the starches in the carrot juice.

Cinnamon and Clove Simple Syrup

You will need:

• 5 cinnamon sticks
• 2 tbsp cloves
• 1 cup water
• 1 cup sugar

Step 1: Coarsely crush cinnamon and cloves. Toast on stovetop, using the same method as the maple and star anise syrup, above.

Step 2: Combine equal parts of sugar and water. Heat until sugar is completely dissolved.

Step 3: Add in spices. Let simmer for 5 minutes. Cool to room temperature. Strain before storing. For stronger flavor, leave spices in while storing to further infuse and remove before serving. Mixture will keep, refrigerated, for 2 to 4 weeks.

Go to Anthony’s site for cocktail recipes.

Need some more ideas? Check these out:

Enjoy!

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Alcohol blogger Megan McGrath from Pamela’s Punch covered our class. Read the full writeup here!

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Not totally sold. The bow is irritating me. What do you guys think?

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