I’d like to take a moment to talk to you about a serious addiction I had many, many years ago. Absurd amounts of money went towards supporting my habit. I would indulge at least once—and sometimes twice—a day. I’d sneak away during lunch breaks to get a fix. I even tried to drag my friends and co-workers into my world of obsession.
My addiction: Starbucks Pumpkin Chai Lattes. I know everyone is all about the pumpkin espresso lattes as soon as fall hits, but I’m telling you, pumpkin chai lattes are where it’s at. Imagine drinking a warm cup of extra-spicy pumpkin panna cotta—it’s that good. I’m going to stop myself right here before I go full throttle on the latte love, because this post is about cookies, not lattes!
Point is, I’ve become quite the coffee and tea snob since I moved to Vermont a few years ago. I turn my nose up at coffee that isn’t roasted locally. I want nothing to do with chai that comes from a box. I know, I know—groan if you must, but it’s an unavoidable side effect of having a barista brother who also roasts coffee at a local shop, and a boyfriend who manages the café at another. (I even feel the need to put the acute accent on the “e” in “café”—it’s that bad.) If it’s any consolation, I still load my coffee up with cream and sugar, so there’s hope that I may not become completely insufferable!