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COFFEE
  • Direct Trade Costa Rica

  • Quick Guide: Your favorite fall drinks at home!

    October 19, 2022 2 min read

    Quick Guide: Your favorite fall drinks at home! James Coffee Co.

    A FALL CLASSIC, PUMPKIN SPICE

    pumpkin-spice-latte

    In a 12oz hot cup or your fav mug, add:

    - 3oz pumpkin syrup
    - 2 shots espresso

    Steamed milk to the top, enjoy! 

    ice-pumpkin-spice 

    In a 16oz glass:

    - Fill ice to top and sprinkle with ground nutmeg
    - Add milk or your favorite dairy alternative until ¾ full
    - Add 3oz pumpkin syrup + 2oz espresso on top. Mix well. Enjoy!

    Psst. If you have any pumpkin spice blend left over, it makes a great topping for both hot and iced!

    A FEW FALL FAVES FROM YOUR JAMES COFFEE BARISTAS:

    Dirty Gingerbread Chai - our gingerbread chai with a shot of espresso. Yum!

    Gingerbread Cold Brew - we love it with oat milk :)

    Pumpkin Chai Latte - hot or iced, either way is tasty! 

    A SIMPLE BLEND OF FALL SPICES, TURNS INTO A COMFORTING GINGERBREAD SYRUP TO WARM UP EVEN THE COLDEST BREWS! 

    gingerbread-latte

    In a 12oz hot cup or your fav mug, add:

    - 1oz gingerbread syrup
    - 2 shots espresso

    Steamed milk to the top, enjoy!

    Or try it iced:

    - In a 16oz glass, fill with ice to the top.
    - Add milk or your favorite dairy alternative until ¾ full.

    Add 1oz gingerbread syrup and 2 shots of espresso, mix well. Enjoy!

    BONUS:Spice it up a little and check out a James Coffee Co. favorite!

    gingerbread-chai-latte

    Gingerbread Chai

    In a 12oz mug add:

    - 1oz gingerbread syrup
    - 1.5oz chai

    Steamed milk to the top, enjoy!

    Or enjoy it iced:

    Fill a 16oz glass with ice. Add milk or a dairy alternative until ¾ full. Top off with 1oz gingerbread syrup / 1.5oz chai. Stir and enjoy :) 

    Chai Syrup

    Makes about 1L

    - 14g loose leaf chai
    - 44g brown sugar
    - 1.5-2 full cinnamon sticks
    - 1.5 liters filtered water

    Directions: fill a large pot with 1.5 liters of filtered water, place on the stove, and turn on high heat. Bring water to just under a boil (about 180F) then add brown sugar (44g), loose leaf chai (14g) and cinnamon sticks. Stir until brown sugar is dissolved completely. Once dissolved, bring to boil for about 10-15 minute. Shut off heat let steep for 12-24 hours. Strain through a fine mesh strainer.

    Pumpkin Spice Syrup

    Makes 1L

    - 37.5g hot water
    - 375g pumpkin puree
    - 262.5g white sugar
    - 3.75g pumpkin spice

    Directions: Combine all ingredients in a blender, blend until smooth. Strain through a fine mesh strainer.

    Gingerbread Syrup

    Makes 1L

    - 144g sliced ginger
    - 4-5g ground clove
    - 12g ground allspice
    - 600g brown sugar
    - 600g hot water

    Directions: combine all ingredients into hot water, stir until brown sugar is melted, strain through a fine mesh strainer.