Fall Drinks – The Best Early-Fall Drink You Need To Try Now

Instructions

Unofficial step one … light a fall candle 🙂 That’s what I did and I have to say it improved my cooking/recipe-creation process 🙂

Raspberry Whipped Cream

1. Start by prepping your raspberries if you haven’t already. I recommend washing them with a mixture of white vinegar and water and letting them sit for a few minutes while you start on the whipped cream.

2. Pour 1 cup of heavy whipping cream (I used the Target brand) into a large bowl. You need a large bowl because the whipped cream will jump up at you as you whip it.

3. Begin to whisk the heavy cream with a whisk or use a whipping tool such as a blender or mixer. Important Note: Be careful not to over-whisk! This is an easy mistake to make and you will end up with butter and buttermilk if you’re not careful. When you notice it developing “waves” or thick ridges this will let you know you are close.

4.  Slowly add 1/4 cup of powdered sugar into the whipped cream as you whisk.

5. Once you have just about the right consistency, set aside a few raspberries to top your drink and add the rest of your cleaned raspberries into your mixture. Mash them to your liking. I prefer them not fully mashed as I like their texture. You will be left with approximately 1 standard mason jar’s worth of whipped cream. Store in the fridge when not actively consuming and while you are making your coffee.

Cardamom & Nutmeg Coffee (& Dark Chocolate)

1. Start by brewing your coffee however you normally do. I used a medium roast pod for my Nespresso because it creates a delicious and consistent flavor of coffee. Set aside. After you add the spices (see step 3.) if you like it more chilled either stick it in the refrigerator or add ice to it.

2. Melt your dark chocolate in the microwave or on the stovetop. I recommend breaking off 2 pieces of a dark chocolate bar and putting them into a microwave-safe bowl. I used Lindt 78% Cocoa Dark Chocolate and broke off 2 pieces which is 2/3 of a serving or 20g. To melt the chocolate put it in the microwave in 15-second increments (check your microwave for your correct wattage or melting chocolate) approximately 2-3 times, so about 30-45 seconds. Stop to mix between each interval. Be cautious not to burn yourself. Once melted, add the dark chocolate to your desired glass. I chose to just add it to the bottom but you could drizzle it on the sides of the glass or even drizzle it on top at the end.

3. Grab your brewed coffee and add 1 tsp of cardamom and 1/2 teaspoon of nutmeg to the coffee. Combine really well. It is easier to combine if the coffee is warmer so I recommend icing or chilling the beverage after you combine the spices if you prefer it cooler. I recommend mixing it with a coffee frother tool for example to ensure the seasoning is combined extremely well.

4. Once you have made your seasoned coffee (note that you can brew your coffee with these ingredients if you prefer) and drizzled chocolate in the glass add the coffee to the glass. Then add your preferred milk option. I used heavy cream — approximately 2 tablespoons to make it creamy. Then top with your raspberry whipped cream!