Pumpkin Recipes
If falling leaves inspire you to turn over a new culinary leaf, we’ve got you. Read on for coffee–and coffee-adjacent–recipes packed with pumpkin, amaretto, and other delicious flavors sure to please customers, friends, and family. (a.k.a. Anyone with taste buds.)
Pumpkin Amaretto Latte
Move over plain ol’ pumpkin spice latte and make room for the warm, nutty flavor of amaretto. Turn the classic fall drink from ho-hum to oh-wow with this easy–and easy to love–recipe.
Yield: 1, 12 oz. Drink
Ingredients:
- 1 oz. of Torani Puremade Pumpkin Pie Sauce
- ½ oz. of Routin 1883 Amaretto Syrup
- 9 ½ oz. of Califia Farms Barista Blend Almond Milk
- 1 shot of Espresso
Optional Garnish: Dip the Glass in the pumpkin sauce and rim with a mixture of cinnamon, brown sugar and nutmeg.
Directions:
Rim your cup with sugar and spice mixture then combine pumpkin sauce, amaretto syrup and espresso to the inside of the cup. Add steamed Califia Almond Milk to the top of the cup and serve.
Pumpkin Chai Truffles
Pumped up with pumpkin flavor, these easy, no-bake truffles are infused with vanilla and graham cracker goodness–perfect for your customers and family alike.
Yield: 20-24 Truffles
Ingredients:
- 6 tbsp. of Big Train Pumpkin Pie Chai Powder
- 15 oz. of Crushed Graham Crackers (about two sleeves)
- 12 oz. of White Chocolate Chips (melted)
- 8 oz. of Cream Cheese
- ½ can of Pumpkin Puree
Optional Garnish: Crushed Graham Crackers.
Directions:
This recipe is easily put together in the food processor for minimal clean up, but can also be done in a mixer or by hand.
Start by crushing up your graham crackers (reserve three tablespoons for garnish). Add in your softened cream cheese, pumpkin puree, and chai powder. Mix until you get a creamy consistency. Place the mixture in the fridge for about thirty minutes to firm up and then scoop out rounded tablespoons and form into balls. Put the balls in the freezer for one hour. After chilling, dip the balls into melted white chocolate, place on parchment paper to harden and sprinkle with reserved graham crackers.
Pumpkin Spice Cheesecake Frost
Whip up a new twist on a seasonal favorite with warm, fragrant spices, flavorful pumpkin, and rich espresso.
Yield: 1, 24 oz. Drink
Ingredients:
- 2 oz. of DaVinci Gourmet Pumpkin Pie Sauce
- 1 ½ oz. of Hollander Chocolate - White Chocolate Frappe Powder
- 2 oz. of Torani English Toffee Syrup
- 2 Shots of Espresso (or decaf)
- 8 oz. of Milk (Your choice of either whole or non-dairy)
- 8 ½ oz. of Ice
Optional Garnish: Garnish with a dollop of whipped cream, cinnamon, and nutmeg.
Directions:
Add Pumpkin Sauce and English Toffee flavors to the blender. Top with shots of espresso, and milk. Add powder then ice and blend!
