Vegan Starbucks copycat Pumpkin Cream Chai Latte

1 thumb ginger

1/2 cup water


5 cardamom pods

3 black peppercorns

1/2 stick cinnamon

1 tea bag


1 cup extra creamy oatmilk

2 tablespoons canned pumpkin

1/2 tablespoon vanilla

1 teaspoon ground cinnamon


non dairy whip


Dusting of nutmeg and cinnamon


Recipe: Take ginger, peel and add to 1/2 cup of water in saucepan, bring to boil. Cook for 5 minutes then allow to cool. Strain.

Take cardamom, peppercorns, 1/2 stick of cinnamon, add to morter and pestle and grind slightly to open pods and break down pepper. add to another pan with 2 cups of water. Add tea. Simmer on stove for 5 minutes

Combine creamy oatmilk, pumpkin, vanilla and cinnamon to container, blend or stir well. Then strain.

Strain chai into a cup, add 3 table spoons of ginger mixture. (adjust to taste) add honey. Stir. Add pumpkin cream then non dairy whip. Top with a dusting of nutmeg and cinnamon. Enjoy!

Cranberry Tea

adapted from https://www.allrecipes.com/recipe/42714/hot-cranberry-tea/

  • 3 1/2 quarts water

  • 1 (12 ounce) package cranberries

  • 1 cup white sugar

  • 2 oranges, juiced

  • 2 lemons, juiced

  • 12 whole cloves

  • 2 cinnamon sticks

In a large pot, combine water and cranberries. Bring to a boil, reduce heat, and simmer for 30 minutes. Add sugar, orange juice, lemon juice, cloves and cinnamon sticks. Cover, and steep for 1 hour.

Vegan Butter Beer recipe

1 cup of cream of soda

1 cup of plant based milk

1/4 cup of butterscotch 

topping:

Butterscotch (vegan butterscotch recipe here)

Heavy cream

Heat the milk. While the milk is heating up, add the cream soda to your mug. Pour the milk into the cup, then add the butterscotch and mix. (Link to the butterscotch recipe here)

Take your silk heavy whipping cream and whip with a tiny whisk. Add butterscotch (to your liking) add the mixture to you mug. Drizzle butterscotch on top. Enjoy!

Vegan Pumpkin hand Pies

Crust:

2 1/2 cups all purpose flour

1 teaspoon salt

2 tablespoons sugar

3/4 cup (12 tablespoons) unsalted butter, chilled, cut into 1/4 inch cubes

1/2 cup vegetable shortening

8 tablespoons ice water


Mix flour, sugar and salt. Add the butter a couple of cubes at a time, tossing with the flour mixture to get the butter coated. Once the butter is coated with flour, add the shortening. Take a fork and press the shorting, butter and flour mixture into crumbles until it resembles the size of peas. Add cold water and loosely stir batter until combined. Wrap with plastic and refrigerate for at least an hour.


Filling:

4 ounces of vegan cream cheese 

1/2 can of pumpkin purée

1/2 cup of brown sugar

1 tablespoon of silk heavy whipping cream alternative

1 teaspoon of vanilla extract

2 teaspoons of pumpkin spice pumpkin pie spice

1/4 teaspoon of sea salt

Mix all the ingredients together.

After the dough has refrigerated for at least an hour, preheat oven to 350 degrees. Take dough and cut in half. Dust your surface and roll out dough to 1/4 inch thick. Use large cookie cutter of choice, cut out shape and transfer to pan. Add inner filling to the dough shape, then cut out another one of the same shape and place on top of the filling. Take a fork and press around the edges. Repeat.


When pan is full, place in oven and cook for 25 minutes. Check to see if blown around edges but don’t let it get too dark. When brown, take out oven and transfer to wire rack to cool. Enjoy!