QUICK GUIDE: YOUR FAVORITE FALL DRINKS AT HOME!

Quick Guide: Your favorite fall drinks at home!

October 19, 2022

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.