There’s nothing like sipping a freshly brewed cup of coffee alongside a decadent dessert. But why stop there? Why not enjoy your coffee with dessert and as dessert? This coffee and chocolate pudding recipe is absolutely decadent. 

What’s a cold fashioned, you say?

It's the perfect coffee-based mocktail for when you want something refreshing, a little sweet and slightly different. Perfect for a family-friendly picnic or summertime event. 

Cold Fashioned

6 oz Black Ice Brew cold brew concentrate
2 T grenadine
4 dashes angostura (orange) bitter
1 Maraschino cherry, for garnish
Orange peel, to garnish
Ice

Combine grenadine syrup and angostura bitters in a glass and pour in cold brew concentrate. Stir well to incorporate. Wipe the rim of the glass with the orange peel then drop in the glass. Add the ice and top with a cherry.

Enjoy!

 

It’s Fall ya’ll! Anytime this time of year rolls around everyone starts putting pumpkin in everything and I love it. However, they are craaaaaaazy sugary or either too “spicy.” So I went on ever trusty Pinterest and found a winner that inspired me to make my own pumpkin spice latte and was way healthier.

 

The blog I found this on is from Dr Axe Food is Medicine called The No. 1 Pumpkin Spiced Latte Ingredient to Avoid This Fall. So in turn for cutting out the sugar and other additives, I get my Fall in a cup without the gross stuff.

When I decided to make this latte recipe I needed to get a milk frother because, why not? I have always loved trying new techniques for cooking and baking. Today seemed like a good enough day to get one after multiple times of wanting one. I got a $7 milk frother at Target and couldn’t wait to put it to the test at home.

 

When I arrived home, I got to work! This recipe is so easy and cozy, it was ready in five minutes and gone in two minutes. Reading over the recipes I made a few changes to meet the needs and things I had in the kitchen.

 

What You Are Going To Need:

 

1 cup almond milk
2 tbsp cooked pumpkin
1 tbsp maple syrup
2 tbsp dark brown sugar
1 tbsp vanilla extract
1/4 tsp pumpkin pie spice
1/4 cup strongly brewed coffee or espresso

How to Make:

1. Combine the almond milk, pumpkin, dark brown sugar maple syrup, pumpkin pie spice, and vanilla in a small pan over medium heat until the milk is hot.
2. Take the milk frother and pulse through the mixture for 30 seconds or more depending on how much you like milk froth.
3. Pour the coffee into a large mug and add the coconut milk mixture. You may either put whipped cream on top of the mug or the milk froth. Sprinkle cinnamon on top of the drink and enjoy!

 

Sarah Hauser brings us a fantastic coffee rubbed pulled pork recipe just in time for the big football game this weekend! Be sure to make a double batch because this will certainly be gone quickly.