Autumn Coffee Drinks

Whether you consider yourself a pumpkin spice latte devotee or you favor a nice glass of cider, there’s nothing quite like kicking the colder weather off with seasonal fall drinks. While you can enjoy flavors like pumpkin, apple, and caramel any time of year, there is something about the changing colors of leaves and crisp, chilly air that inspires us to sip on drinks that keep us cozy — or just seem to taste like fall. And when you add some coffee to that mix, things couldn’t possibly get any better.

In a time of year filled with hay rides, Halloween, and plenty of sweaters, we tend to crave a very specific kind of drink: something a little spicy, creamy, and all-around crave-worthy. When you need a pumpkin spice latte, you need a pumpkin spice latte. Why should you have to fight your seasonal cravings, after all? It’s only autumn once a year. Time to break out the pumpkin, caramel and more.

Your vanilla latte will remain a staple all year long, so use the new season as an excuse to branch out or to indulge in your usual autumnal favorites. Maybe you’ll even wind up with a new go-to drink — or you’ll get creative and decide to spike your favorite fall drinks. It’s up to you. Just make your choice a delicious one.

1. Salted Caramel Mocha Latte

Ingredients

• 1/2 teaspoon turbinado sugar
• 1/2 teaspoon sea salt + a pinch
• 1 cup fat free milk
• 2 Tablespoons caramel ice cream topping + 1 teaspoon
• 2 Tablespoons hot chocolate mix (or chocolate syrup)
• 1/2 cup strong coffee
• 2 Tablespoons Cool Whip

Instructions

1. Mix together the turbinado sugar and 1/2 teaspoon sea salt. Set aside.
2. Heat the milk, 2 tablespoons caramel, hot chocolate mix (or chocolate syrup), and pinch sea salt until hot. Do not let the milk come to a boil.
3. Pour into a blender or use an Aerolatte to froth the milk. Pour into a cup.
4. Slowly pour the hot coffee into one side of the frothed milk.
5. Top with Cool Whip and drizzle with extra caramel topping. Sprinkle with the sugar/sea salt mixture.

2. Iced or Hot Pumpkin Spice Latte

Ingredients

• 2 cups milk
• 4 tablespoons canned pumpkin puree
• 2 tablespoons sugar
• 2 tablespoons vanilla extract
• 1/2 teaspoon pumpkin pie spice
• 1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don’t have an espresso machine.)

For Iced:

1. Brew your coffee or espresso and let it sit out for a few minutes until it reaches room temperature. You could also put it in the fridge or freezer to speed up the cooling process.
2. In a saucepan combine milk, pumpkin and sugar and cook on low heat, stirring, just until the sugar and pumpkin are desolved. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it – just whisk the mixture really well with a wire whisk.
3. Pour into a cup filled with ice. Add the espresso or coffee on top.
4. Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

For Hot:

1. In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it – just whisk the mixture really well with a wire whisk.
2. Pour into a large mug or two mugs. Add the hot espresso or coffee on top.
3. Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

3. Mexican Mocha

Ingredients

• 170.1 g strong coffee or two shots espresso
• 29.57 ml powdered sugar
• 14.79 ml unsweetened cocoa powder
• 1.23 ml cinnamon
• 1.23 ml nutmeg
• 0.62 ml cayenne pepper
• 14.79 ml heavy cream or half & half

Instructions

1. In a small bowl, mix the dry ingredients together.
2. Pour the coffee in a large mug, stir in the cocoa mix, until smooth. Then add cream to taste.
3. I usually like to make a larger batch of the Mexican Mocha Mix so I can make them quickly when needed. See batch instructions below.

Notes

Mexican Mocha Mix (Large Batch)

• 1 cup powdered sugar
• 1/2 cup unsweetened cocoa powder
• 2 tsp. cinammon
• 2 tsp. nutmeg
• 1 tsp. cayenne pepper
• Use 3 tablespoons per cup.

4. Vegan Caramel Frappe

Ingredients

ALMOND MILK ICE CUBES

• 2 cups Almond Breeze Almondmilk Unsweetened Vanilla (or Original Unsweetened)

COLD BREW COFFEE

• 2 cups coarsely ground dark coffee (I recommend French roast)
• 4 cups filtered water

DATE CARAMEL

• 15 pitted dates (15 dates equals ~200 g // if not sticky and moist, see notes)
• 3-6 Tbsp hot water

FRAPPUCCINO

• 16 standard-size almond milk ice cubes
• 2 cups cold brew coffee
• 3-5 Tbsp date caramel

Instructions

1. The night before, pour almond milk into a standard ice cube tray and freeze. You should have about 16 ice cubes (as original recipe is written // adjust if altering batch size).
2. The night before also make your cold brew coffee by coarsely grinding dark roast coffee beans. Add to a mixing bowl and cover with filtered water, then cover with plastic wrap and set in the refrigerator to brew.
3. The next day, strain cold brew through a coffee filter
4. While your coffee is straining, make date caramel by adding 15-20 pitted dates (amount as original recipe is written // adjust if altering batch size) to a food processor or blender (in my experience, a food processor works best to get a creamy texture without much water).
5. Pulse/mix on low until small bits remain, then stream in hot water while the blender is on until a paste is made. You will need to scrape down the sides and encourage it along periodically. Only add enough water to form a paste – too much and it will be too liquidy. Set aside.
6. To make 2 frappuccinos, (amounts as original recipe is written // adjust if altering batch size) add all 16 ice cubes and 2 cups (480 ml) cold brew coffee to a blender and blend on high until puréed and smooth (see photo).
7. Add date caramel 1 Tbsp at a time and blend. Taste and adjust flavor as needed, adding more date caramel to sweeten. I found 3 or 4 Tbsp to be the perfect amount (amount as original recipe is written // adjust if altering batch size). NOTE: you will have leftover date caramel, which can be stored covered in the refrigerator for 1-2 weeks.
8. Divide between tall serving glasses and top with coconut whipped cream (optional). Best when fresh, though leftovers can be kept in the refrigerator for a few hours, or in the freezer for a few days.

5. Creamy Mocha Hot Chocolate

Ingredients:

• 1 cup freshly brewed coffee (use decaf, if preferred)*
• 1 can light coconut milk
• 2 tbsp cocoa powder, sifted
• 3 tbsp pure maple syrup (or sweetener of choice)
• 1/2 tsp pure vanilla extract
• dash of fine grain sea salt

1. Whisk together the coffee and coconut milk in a medium-sized pot. Bring mixture to a simmer and reduce heat to low.
2. Sift in the cocoa powder, whisking quickly to incorporate until no clumps remain. Whisk in maple syrup to taste and a dash of sea salt.
3. Remove from heat and stir in the vanilla. Serve immediately with vegan marshmallows and/or sugar-rimmed glasses or mugs. Store any leftovers in a glass jar in the fridge.

Note: This hot cocoa doesn’t have a super strong coffee flavour, so if you are looking for more coffee flavour, feel free to add more as desired. I used espresso beans and made it in my French Press just like traditional pressed coffee.

Enjoy!