5 fall-inspired drink ideas…

FIRESIDE BUTTER LATTE

• 1 tbsp brown sugar

• 1 tbsp butter

• 2 marshmallows

• 1 cup milk

• Splash of vanilla extract

• ½ tsp cinnamon

• Pinch nutmeg

• Double shot of espresso

• 1/4 cup heavy whipping cream

• Toasted marshmallow for topping

DIRECTIONS:

1. Melt brown sugar, butter, & one marshmallow over medium-heat. Stir until melted & combined. Once combined, stir in milk & espresso.

2. Froth some additional milk or cream for topping.

3. Pour into a cozy mug & top with a toasted marshmallow!

PUMPKIN SUGAR BREW

• 1 cup brown sugar

• 1 cup water

• 1 tbsp vanilla extract

• 1 tsp maple syrup

• 1 cup ice

• 2 shots of espresso (or 1 cup strong brewed coffee)

• 2 tsp brown sugar syrup (or more if you like it sweeter)

• ½ cup milk

• 1/4 cup heavy whipping cream

• 1 tbs pumpkin puree

• Cinnamon (optional for dusting)

DIRECTIONS:

1. Make brown sugar syrup by mixing together the brown sugar & water. Bring to a boil and simmer for 5 minutes. Remove from heat & stir in the vanilla extract.

2. Brew espresso & pour it into a shaker with ice. Add 1-2 tsp syrup, cover with a lid and shake vigorously for 5 seconds.

3. Combine pumpkin, heavy cream, & maple syrup. Froth until think & creamy.

4. Pour over ice & top with pumpkin cream foam!

GINGER APPLE FALL FIZZ:

• 6 tbsp still apple cider

• 2 tbsp freshly squeezed lime juice

• 6 mint leaves

• 1 tsp apple cider vinegar

• Pinch of cinnamon

• 6 tbsp ginger ale

• Mint, brown sugar, & star anise for garnish

DIRECTIONS:

1. Mix apple cider, apple cider vinegar, lime juice, 2 mint leaves, & cinnamon in a shaker. Shake vigorously for 5 seconds.

2. Pour cider mixture over ice & top with ginger ale.

3. Garnish with a brown sugar rim, fresh mint, & star anise!

MAPLE MUSHROOM MOCH:

• 1 tsp cacao powder

• 1/2 tsp chaga mushroom powder

• 1 tsp maple syrup

• 1 cup of milk

• 2 shots of espresso (or 1 cup strong brewed coffee)

• Sprinkle of cacao powder for dusting

DIRECTIONS:

1. Over medium-low heat, combine milk, cacao, chaga, & maple syrup.

2. Brew espresso & pour into milk mixture.

3. Pour into a cozy mug & sprinkle with additional cacao powder!

GOLDEN CINNAMON CHAI LATTE:

• 1/2 cup water

• 1 black tea bag chai

• 1 cinnamon stick

• 1 tsp turmeric powder (plus extra for garnish)

• 1 star anise (plus extra for garnish)

• 1 tbsp maple syrup

• 1 tbsp chopped ginger root

• 1 cup milk      

DIRECTIONS:

1. Over medium-low heat, combine water with maple syrup, & all the spices (cinnamon, ginger, turmeric, star anise) . Raise heat, bring to a boil, cover, & reduce heat to a simmer. Let simmer for 10 minutes.

2. After the 10 minutes have passed, add in your tea bag. Let steep for 5 minutes.

3. Strain & pour tea into mug or kettle. In the meantime, heat your milk & additional turmeric in the same saucepan you used for your tea.

4. Froth your milk mixture into light & fluffy.

5. Top off your tea with the golden milk. Sprinkle with turmeric & star anise for some fall flair!