Cozy Up: 4 Fall Drink Recipes


The leaves are changing, we’re pulling out our sweaters, and most importantly, we’re officially making the leap from iced coffee to hot. We put together a list of some of our favorite fall drinks to get you feeling festive and give you a little boost to start your shift on a fall-filled note!

Dairy-Free Pumpkin Spice Latte


8 oz coffee (either warmed up cold brew or regular coffee)

1/2 cup unsweetened almond milk (I use Califia)

1 1/2 tablespoons pumpkin puree

2 tablespoons real maple syrup

1 teaspoon pumpkin pie spice


Combine ingredients in high powered blender and blend on medium speed for a good minute or two. Taste and feel free to add additional maple syrup or other ingredients – everyone’s taste is different! Feel free to top with whipped coconut cream! Enjoy!

via The Wooden Skillet

Spiced Apple Tea Latte


1 1/4 cup grass-fed whole milk

1/4 cup grass-fed cream

1 medium organic apple, cored and chopped

1 tablespoon organic black tea

1/8 teaspoon cinnamon

1 pinch cloves

1 pinch nutmeg

Place all ingredients in a pot and heat to 175 degrees F. Remove from heat, cover, and let steep for 15 minutes. Strain to remove solids, making sure to press on the apple pieces with the back of a spoon. Reheat if needed and froth. Sprinkle with cinnamon to serve if desired.

Pumpkin Spice Matcha Latte


2.5 cups hot water (approximately 175 degrees)

1/3 cup raw cashews

2-3 teaspoons coconut palm sugar

2 teaspoons matcha powder

1 teaspoon pumpkin pie spice

1/2 teaspoon vanilla


Add all ingredients to a blender. Blend on high until creamy and smooth. For an extra creamy drink, soak your cashews in hot water for 15-30 minutes, then drain and rinse before adding to the blender. Serve the pumpkin spice matcha immediately.

via Kaitlyn Noble

Apple Caramel Latte Macchiato


2 cups apple cider

1 cup milk

6 teaspoon instant coffee granules

2 teaspoon vanilla extract

3 teaspoon salted caramel sauce

extra sweetener if desired


Add milk, apple cider and instant coffee granules to a small saucepan. Give it a stir and let it heat up until just before it’s simmering. Add vanilla extract and, if using, additional sweetener of choice. Prepare the mugs by pouring salted caramel sauce into them and swirl to cover the bottom. Cool the mixture a bit (unless you have a heat-proof blender) and then blend. It will get bigger in volume as you blend, so you shouldn’t completely fill the blender. Work in batches if needed. Using a spoon, hold the foam back while you divide the milk mixture among the mugs. Then divide the foam between the mugs. Drizzle with more salted caramel sauce!

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