Fall Drinks

IMG_0001Jamila Faizullabhoy

 

Summer is slowly coming to a halt and Fall is arriving. Here are some fall drinks that bring the happiness of Thanksgiving a little early.

Pumpkin Spice Latte
Makes: 2 servings
2 tablespoons canned pumpkin purée
1/2 teaspoon pumpkin pie spice (store-bought or homemade, see directions below)
2 cups milk (whole or 2%, or any unsweetened nondairy milk)
1 tablespoon maple syrup
1 tablespoon vanilla extract
2 shots espresso, or 1 cup freshly brewed coffee
Extra 2% milk (optional)

1. In a small saucepan over medium heat, whisk together pumpkin purée, pumpkin pie spice, milk, syrup, and vanilla extract. Cook, whisking constantly, until mixture starts to steam.
2. Remove from heat and pour mixture into a blender. Cover, hold the lid on tightly, and blend for about 15 seconds, or until frothy.
3. Make the espresso or coffee. If you’d like extra milk foam to top your latte, pour a few tablespoons of milk into a glass jar with a lid while coffee is brewing. Tightly seal the lid and shake for 30-60 seconds. Remove lid and place jar in microwave for 30 seconds.
4. Divide coffee and milk mixture between two mugs. Top with extra milk foam (if using) and a sprinkle of pumpkin pie spice.

 

Hot Apple Cider
6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips

Pour the apple cider and maple syrup into a large stainless steel saucepan.
Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

Blueberry Mock-Cocktail
For Blueberry Syrup:
14 oz. of frozen blueberries
¾ cup water
¾ cup sugar
¾ tablespoons lemon juice
For Each Soda:
¼ cup blueberry syrup
1 tablespoon lime juice
8 oz seltzer
Ice

Combine blueberries and water in a small saucepan over low heat until soft enough to smash easily with a spatula, this usually takes 5 minutes.
Mash blueberries until there are no whole chunks left
Increase heat to medium and keep at a steady simmer for 8 mins, stirring frequently.
While the blueberries cook place the sugar in a large heatproof bowl. Copper this bowl with a fine mesh sieve.
After the blueberries are done, carefully pour the mixture into the bowl through the sieve. Let it stay there till dripping becomes slower.
Lift up sieve and stir until the sugar is dissolved.
Let the syrup cool to room temperature and then refrigerate.
When ready combine blueberry syrup, lime juice, and seltzer. Stir to combine, top with ice to fill, and serve immediately.

Pink Grapefruit and Pomegranate Soda
Makes 6 drinks
½ cup pink or red grapefruit juice
½ cup pomegranate juice
1 cup sugar
2 star anise pods*
Ice
Soda Water

Combine grapefruit juice, pomegranate juice, sugar, and star anise in a small saucepan over medium heat. Boil for 1 minute, stirring constantly to dissolve the sugars.
Remove from heat and let sit 30 minutes. Strain and discard solids. Let syrup cool completely.
To serve, fill an 8-ounce glass halfway with ice cubes, add 3tablespoons of syrup, fill with soda water, and stir. Add more syrup for a sweeter or stronger flavor. Garnish with pomegranate seeds.

*anise pods are a seed pod from an evergreen tree.

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