Drink for the fall

Autumn is starting to arrive with small steps, why not warm up by drinking a few drinks with fall flavoring

Honey Bee Latte

Ingredients (1 serving)

  • 1 Tbs. dark amber raw honey
  • Double shot of espresso
  • 6-8 oz. steamed, foamed milk
  • Grated nutmeg


  • Put the honey in the bottom of a mug, and pull or pour the hot espresso over it. Stir gently to dissolve the honey.
  • Pour in the steamed milk and milk foam. Top with a little sprinkling of grated nutmeg.

Dirty chai latte

Ingredients (2 servings)

  • 12 oz. (354 ml) whole milk
  • 1 cinnamon stick
  • 2 cardamom pods
  • 5 peppercorns, pink or black
  • 1 ½ inch chunk of fresh ginger, peeled, and partially smashed with the flat of a large knife
  • 2 Tbs. honey
  • 2 sachets of black tea
  • 2 shots of espresso


  • Lightly crush the spices together (with a mortar and pestle).
  • Put the spices and the milk in a saucepan, bring just to a boil, then turn off the heat.
  • Allow to steep 8 minutes.
  • Add the black tea and allow to steep 5 more minutes. Strain the milk.
  • Return it to the saucepan (get any remaining spices out of the saucepan).
  • Stir in the honey, split the spiced milk between two mugs and add a shot of espresso to each.

Pumpkin Chai

Ingredients Pumpkin Spice Syrup

  • 1/2 cup coconut sugar
  • 1/2 cup pure maple syrup
  • 1/3 cup unsweetened pumpkin purée
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon (pink Himalayan sea salt or other)
  • 1/4 teaspoon pure vanilla bean powder ou 1/2 tsp pure vanilla extract

Ingredients Pumpkin Spice Latte (1 serving)

  • 2 tablespoons (1 shot/1 ounce) espresso
  • 1 cup unsweetened almond beverage
  • 3-4 teaspoons Salted Pumpkin Spice Syrup
  • Dash cinnamon or pumpkin pie spice, for garnish

Preparation Pumpkin Spice Syrup

  • Whisk together all syrup ingredients in a medium pot.
  • Put over medium heat, simmer for about 5-6 minutes
  • Stirring frequently, until smooth and slightly thickened.
  • Remove from heat. Once cool, pour leftovers into a jar and secure lid

Preparation for the latte

  • Prepare the espresso, you can buy some from a coffee shop and refrigerate them for 1-2 days.
  • Add milk into a small pot, heat over medium and bring to a simmer.
  • Immediately remove from heat, froth the milk using a milk frother or a French Press. (30-60 seconds)
  • Pour hot espresso into a mug. Top with all of the frothy milk.
  • Add 3-4 teaspoons of the syrup, to taste, and gently stir to combine.
  • Top with a dash of cinnamon or pumpkin pie spice.
  • The syrup will keep in an air-tight container in the fridge for at least 2 weeks.

Freshness Recipe part 3

Roasted Acorn squash, microgreens and quinoa salad

Dressing vingredients

  • 1 tbsp Tahini paste (sesame paste)
  • 2 tbsp olive oil
  • 2 Garlic (2 cloves of garlic)
  • 2 tbsp Oregano (1-2 sprigs of oregano, use only leave, or use ½ tbsp dried)
  • 2 tbsp Cilantro (only leaves)
  • ½ Jala peno ( or ½ of fresno chili, seed removed, both optional)
  • 3 tbsp apple cider vinegar
  • Salt and pepper (as per taste)

Roasted Squash Ingredients

  • 1 lbs acorn squash (1 average acorn squash, dice into bite-size pieces)
  • 1 tbsp olive oil
  • 1 tsp smoked red pepper (or smoked paprika)
  • Salt (1 pinch or two)
  • ½ cups migrogreens (like mustard or kale)

Quinoa Ingredients

  • ¼ cup Quinoa
  • ½ cup water
  • ¼ tsp salt


  • Preheat oven at 425°F (218°C).
  • Slice acorn to bite size pieces. Acorn’s skin get very soft on roasting, so no need to peel the skin.
  • On a baking sheet, drizzle 1 tablespoon oil on squash and toss well, spread squash in a single layer.
  • Season with salt and the paprika. Roast squash, tossing halfway through, until golden and tender, about 25 minutes.
  • To make dressing, combine all dressing ingredients in a food processor jar.
  • To make dressing, combine all dressing ingredients in a food processor jar. Pulse to make a dressing! You can also puree it very fine.
  • Transfer dressing to a glass jar or container and set aside.
  • To cook quinoa, rinse quinoa, add to a medium saucepan with salt and 1/2 cup of water, bring to a rolling boil, then reduce heat.
  • Cover, and simmer until liquid has been absorbed and quinoa is tender and sprouted, about 15 minutes.
  • Transfer to a bowl, and fluff with a fork. Set aside.
  • Once squash is tender, transfer it to a salad bowl.
  • Add quinoa, half of the dressing and toss to combine gently.
  • Mix in micro greens just before serving.
  • Drizzle rest of the dressing on top.
  • Serve immediately or at room temperature!