There are very few coffees that our customers get as excited about as our Bourbon Barrel Aged coffees. They are, without a doubt, fantastic. If you've ever wondered exactly how we make our barrel aged coffee, here's all of the gritty details.

Interested in home espresso? This is the first in a series of what to look for in home espresso machines. We break down some of the key things you need to look for before you buy.

If you haven’t tried an shakerato yet, you’re missing out. This wildly popular summertime drink is all over Italy and we’re starting to see variants in specialty cafes in the US. We’re a little bit past the summertime drink season here in the US, but it’s worth checking this one out anyway.

Shakerato Recipe

• Ice
• 1/2 oz Simple Syrup
• Double shot of espresso or 3 oz Black Ice Brew cold brew concentrate

Put the ice in a cocktail shaker. Add the simple syrup (two pumps if it’s in a pump bottle). Pour the espresso or Black Ice Brew over the ice. Shake violently for 20 seconds. Strain into a small gibraltar cup and serve.

Some variants that we’ve seen:

• Add between 1/2 and 1 oz of grapefruit San Pelligrino sparkling water to bring out the citrus notes of your espresso.
• Instead of straining, serve the whole drink – ice and all – in a cold to-go cup.
• Use flavored syrups instead of simple syrup – hazelnut seems to be a popular choice.
• Serve it in a martini class for a touch of ultimate class.

Give it a shot (pun intended) and let us know how it works for you.

 

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!