Mostly cinnamon and nutmeg is what I get from this genmaicha. The squash comes through more as this cools but I’m failing to pick up any vanilla or marshmallow. Add that toasty base into the mix—which I’m enjoying the most, really—and this reminds me of of a savoury dish than a creamy, sweet pumpkin spice latte. It’s reminiscent of a chilly pre-Halloween autumn day when I’m baking butternut squash in the oven, it browns on the edges, and the cinnamon and nutmeg I’ve sprinkled on top toasts up a bit.
The end of the story leaves me with a faint cellar aftertaste in the mouth, likely from the pumpkin.
