This year’s recipes are some of our absolute favorites! We've got everything from Pumpkin Spice cookies to Maple Butter Pecan Lattes. Take a look below- we promise you won't be disappointed!
Ingredients
4 oz. freshly brewed Angelino’s Peppermint Bark ¾ cup milk 1 tbsp unsweetened cocoa powder ¼ tsp vanilla extract 3 tbsp sugar Whipped cream
Directions
Brew coffee into a large mug and set aside. Add milk, sugar, and cocoa to a small saucepan and heat until steaming and well-combined. Pour milk mixture into brewed coffee and top with whipped cream.
For extra seasonal magic: Crush a small candy cane and sprinkle on top of whipped cream.
Ingredients
4 oz. freshly brewed Angelino’s Butter Pecan ¾ cup milk 2 tbsp brown sugar 1 tsp. Vanilla extract Maple syrup
Directions
Brew coffee into a large mug and set aside. Stir brown sugar and vanilla extract into coffee. Froth milk using the microwave or a hand frother and pour over coffee mixture. Drizzle maple syrup over the latte and enjoy!
Ingredients
4 oz. brewed Angelino’s Pumpkin Spice ¾ cup milk 1 tbsp vanilla extract ¼ tsp pumpkin pie spice ¼ tsp sea salt Caramel Sauce 1 tsp canned pumpkin
Directions
Brew coffee into a large mug and set aside. Stir vanilla extract, canned pumpkin, and pumpkin pie spice into coffee. Froth milk using the microwave or a hand frother and pour over coffee mixture. Drizzle caramel sauce and sprinkle sea salt over the latte and enjoy!
Decaf Variation: For decaf drinkers, or late night enjoyment, try this recipe with Angelino’s new Decaf Pumpkin Spice
Ingredients
3 cups all purpose flour 2 oz. brewed Angelino’s Pumpkin Spice 1 tsp salt 1 tsp baking powder 1 tsp vanilla extract 8 oz cream cheese ½ stick butter, softened 1 cup powdered sugar 1 tsp baking soda 2 cups brown sugar 2 eggs 15 oz. pumpkin puree 1 tbsp milk 2 tbsp pumpkin pie spice, divided 1 cup canola oil
Directions
Preheat the oven to 375 degrees. In a medium mixing bowl, combine flour, salt, baking soda, and baking powder. Set aside. In a large mixing bowl, beat together eggs, pumpkin puree, brown sugar, oil, coffee, pumpkin pie spice, and vanilla. Stir in flour mixture slowly until just combined. On 2 large baking sheets, line with parchment paper and drop 2 tbs. Mounds of cookie dough 2 inches apart. Bake for 15 minutes. While baking, make the icing by beating together cream cheese, butter, powdered sugar, pumpkin pie spice, and milk until smooth. Spread icing on top of cooled cookies and enjoy!
Ingredients
2 and ¾ cups sugar, divided 3 cups all purpose flour 2 cups sour cream 1 oz Angelino’s Cinnamon Twist 1 tsp salt 1 tsp baking soda 1 cup butter, softened 4 eggs Powdered sugar 2 tbsp ground cinnamon
Directions
Preheat the oven to 350 degrees. Cream butter, eggs, vanilla, sour cream, coffee, and 2 cups of sugar in a large mixing bowl until smooth. Add in flour, baking soda, cinnamon, and salt, and mix until batter is well combined. In a greased 10-inch tube pan, pour batter and bake for 65 minutes. Allow the coffee cake to cool and dust with powdered sugar.
Ingredients
3 and ¼ cups all purpose flour 1 tsp sea salt 1 tsp baking soda 1 and ½ tsp baking powder 1 cup butter, softened 2 eggs 1 and ½ cups brown sugar ½ cups sugar 1 tsp vanilla extract 1 tsp brewed Angelino’s Peppermint Bark 2 cups chopped peppermint, divided 1 cup chocolate chips
Directions
Line a large baking sheet with parchment paper and preheat the oven to 350 degrees. In a large bowl, combine flour, baking soda, baking powder, and sea salt. In another large bowl or stand mixer, cream sugar, brown sugar, eggs, vanilla, and coffee until smooth. Fold into flour mixture. Stir in chocolate chips and half of crushed peppermint. Drop by spoonfuls onto parchment paper and bake for 12 minutes. Remove cookies from the oven and sprinkle the remaining peppermint on top prior to cooling. Cool for 20 minutes. Enjoy!
