‘Tis the Season for Pumpkin

The following is guest post brought to you by the “K” for Katrina and the letter “A” for Angela S & Angela H.

If loving everything pumpkin is wrong, I don’t want to be right. With the crisp air finally breezing through I am ready for all things fall, and that includes changing up my coffee rotation. Coffee needs to be appreciated for it’s versatility, and that’s why I’m going to share a couple recipes using Surviving Motherhood Coffee’s Hello Pumpkin whole bean deliciousness.

This first recipe is from Surviving Motherhood community member Angela S.:

I have a Ninja Bar, so you may have to slightly change to fit your specific coffee maker needs.

Pumpkin Dirty Chai (why is it so fun to say “dirty chai?”)

Ingredients:

• 3 large scoops Surviving Motherhood Masala Chai tea
• 4 large scoops Hello Pumpkin
• Milk (dealers choice)
• Whipped topping (my FAVORITE part)

Instructions:

1. Add coffee and chai to coffee filter
2. Brew one whole pot on classic
3. Pour over ice in a 2 quart pitcher (OR if you prefer your coffee hot add milk and whipped topping and enjoy)
4. If you’re using a iced tumbler add ice, 1/4 milk, add chai and top with your whipped topping

Another take the Pumpkin Cha Cha Chai from community member Angela H:

Ingredients:

• Hello Pumpkin Coffee

• Surviving Motherhood Masala Chai tea
• Ice
• Vanilla Cream

Directions:

1. Brew coffee over bag of chai tea
2. Let steep for 5 minutes
3. Pop in the freezer to cool
4. Once cooled pour over ice, add a splash ( or a couple of splashes) of vanilla creamer

Last but not least, this one is for our year round iced coffee drinkers! Here’s how Angela S. turns our Hello Pumpkin coffee into Pumpkin Cold Brew:

Ingredients:

• 3 ounces of cold brew concentrate (see instructions below)
• 2 ounces of vanilla creamer ( for vegan friends try 365 brand almond milk creamer)
• 2 ounces water
• Ice
• 2 tbs of whipped topping (again for our vegan friends, we recommend Cocowhip)
• Gallon-sized mason jar

Instructions for cold brew:

1. Coarse grind half bag of Hello Pumpkin
2. Pour into coffee sock (another funny name)
3. Drape the side of the coffee sock of the rim of mason jar
4. Slowly pour cold water over the coffee stirring occasionally to ensure all of the coffee grounds are getting wet
5. Once the jar is full of water, tie the sock to seal in the goodness
6. Cover jar and refrigerate for 24-48 hours

Do you have a Surviving Motherhood coffee or tea recipe you’re crushing on? We’d love for you to come on over to our Facebook community here, and join the conversation!