Our Team's Tasty Coffee Recipes

Quarantine predictably changed so many aspects of our day-to-day lives, and it certainly threw off our coffee routines. Before COVID, our team treated ourselves to a variety of coffee drinks. When sheltering-in-place began, most of our favorite coffeehouses closed, so we had to get creative. In honor of National Coffee Day this week, we thought we would share some of the coffee masterworks that we drink from our favorite mug. We hope they bring you as much joy in the morning as they’ve brought us.

Cinnamon Vanilla Affogato
Ingredients
2 1/2 scoops vanilla ice cream
4 oz prepared cold brew
cinnamon and sugar mix, for garnish

Add two scoops of vanilla ice cream to a serving glass. Pour cold brew coffee over the ice cream. Sprinkle with cinnamon and sugar mix.

Chai Cold Brew
Ingredients
1 oz sweetened condensed milk
1 teaspoon chai spice
7 oz prepared cold brew

Add condensed milk to the bottom of a serving glass, then add chai spice to the milk and stir. Top with cold brew coffee and ice.

Pumpkin Spice Latte
Ingredients
1 cup hot milk
1 1/4 teaspoons white sugar
1/8 teaspoon vanilla extract
1/8 teaspoon pumpkin pie spice
2 ounces double-strength brewed coffee
1 tablespoon sweetened whipped cream
1 pinch pumpkin pie spice

Brew 2 ounces – or approximately ¼ cup – of fresh, strongly flavored coffee. Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy. Pour the mixture into a coffee mug until approximately 2/3 full. Add the coffee into your mug. Garnish with whipped topping and pumpkin pie spice.

Cashew Coffee
Ingredients
1 serving of strongly brewed coffee (about 1 1/2 cups)
1/4 cup cashews (roasted and unsalted is my favorite)
1 tablespoon honey (more or less to taste)
a small pinch of coarse sea salt

Blend all ingredients for about 45 seconds in a high-powered blender. Start at a lower speed and gradually work your way up, ending with about 15 seconds on a very high speed to ensure the smooth and creamy texture. Pour into a mug and enjoy or chill for later.

Café Breve
Ingredients
4 ounces double-strength coffee
4 ounces half and half
An 8-ounce glass jar with lid

Brew the coffee via your preferred method with twice the amount of grounds that you typically use so that the brew is double strength.

While the coffee is brewing, pour 4 ounces of half and half into the glass jar. Screw on the lid. Shake the jar as hard as you can until the half and half is frothy and has roughly doubled in volume, 30 to 60 seconds. Remove the lid from the jar and microwave the jar uncovered for 30 seconds on high. The foam will rise to the top of the half and half (and nearly double in volume) while the heat from the microwave will help to stabilize it. 

Into an 8-ounce mug, pour the steamed milk while holding back the foam. Spoon half of the foam on top. Slowly pour the coffee into the mug and then top with the remaining foam. Dust with cocoa powder if you wish. 

Espressasoda
Ingredients
8 oz club soda

1 oz espresso

1 oz vanilla syrup

1/2 oz vodka or rum, optional

For AM: Fill a glass to the top with ice. Add club soda, leaving room on the top for espresso. Add vanilla syrup and stir. Prepare the espresso and pour over soda. Chill if desired.