pumpkin hot chocolate

 

i think it is no secret that i am a fan of (ok, obsessed with) all things pumpkin spice, but not often enough is pumpkin paired with chocolate. i will change that with this cozy pumpkin hot chocolate! the perfect drink to wind down with at the end of a crisp fall day & take a "we moment" for yourself. the hot chocolate is made with ghirardelli's collection of intense dark chocolate bars. the beverage perfectly pairs with the chocolate too!

the intense dark chocolate collection comes in a variety of options including 72% cocoa, 86% cocoa, 92% cocoa & a sea salt soiree. each bar has a distinctively bold, full-bodied & intense flavor. the sea salt soiree is a favourite in our house! there is never a moment where you won't find this stocked in the pantry for when a craving strikes. so upgrade your fall drink with a warming cup of pumpkin hot chocolate & break off a piece of ghirardelli's intense dark chocolate bar. this drink will keep you satisfied all throughout the autumn season (& well into the holidays)!

ingredients

  • 3 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 tablespoons brown sugar, or to taste
  • 2 tablespoons pumpkin puree
  • 4 ounces ghirardelli intense dark chocolate bar 72% cocoa
  • 1 teaspoon pumpkin pie spice, plus more for topping
  • fresh whipped cream, for topping
  • marshmallows, for topping
  • chocolate or caramel sauce, for topping
  • ghirardelli intense dark chocolate bar 72% cocoa, to garnish

directions

  • in a saucepan over medium heat add the milk & cream. bring to a gentle simmer, until bubbles begin to form at the edges. do not let boil.
  • whisk in the brown sugar, pumpkin puree & pumpkin pie spice until combined.
  • remove from heat & add the chocolate. stir until the chocolate has fully melted.
  • transfer mixture to desired mugs & top with whipped cream, marshmallows, a drizzle of sauce, a dusting of pumpkin pie spice & a piece of chocolate. enjoy!

maple pie with smoked salt

 

maple pie is a classic french canadian treat, similar to a sugar pie but made with maple syrup! this version includes a smokey twist on the traditional recipe with the inclusion of using a flakey smoked salt. a sweet & salty lovers dream. it is important to use a quality pure maple syrup in this recipe, not pancake syrup as it will not yield the correct consistency.

this recipe features my absolute favourite cosman & webb townships organic maple syrup! it is produced at a family farm in southern quebec & is so good i could (ok, i do) drink it straight from the bottle. for double the maple flavour, i also used their pure maple sugar. however, if this ingredient becomes too tricky to find you can substitute it with equal parts light brown sugar.

lastly, this batter comes together within minutes so it is a super easy pie to whip up. i always use a homemade pie dough for this dessert, but if you are in a pinch & want to use a storebought shell that totally works too. just be sure to keep it chilled until the filling is ready!

ingredients

directions

  • preheat oven to 375(f) degrees. chill pie shell until ready to use.
  • in a large mixing bowl whisk together the maple syrup, maple sugar, cream, eggs, cornstarch, vanilla & salt until well blended.
  • transfer mixture to prepared pie shell & bake for 35 to 40 minutes, until the filling has set.
  • remove from oven & let stand at room temperature for two hours before serving.
  • when ready to serve, sprinkle with additional flaked salt & a dollop of freshly whipped cream.

pumpkin cream cold brew matcha

 

HAPPY FIRST DAY OF FALL! even though in my head the first day of september marks the start of fall & all things cozy, that isn't quite the case with the weather. summer temperatures like to linger well into october here & a warm drink just won't cut the heat. so this pumpkin cream cold brew matcha is perfect for a warm fall day, when you still want to feel like you are drinking something comforting (but iced).

the base is made with aiya's new sweetened matcha to go sticks! it is a mixture of antioxidant-rich culinary grade matcha with a touch of cane sugar. you can simply mix it with milk, shake & go.. but i wanted to add a fall twist to things! cue: pumpkin cream cold foam. the pumpkin cream is a lightly sweetened & lighty whipped mixture that includes a blend of ginger, cinnamon, nutmeg & all spice. it is like the liquid version of my matcha pumpkin pie! watching the cream blend into the matcha mixture is always mesmerizing, isn't it?

cheers to a new season!

ingredients

  • 1/2 cup whipping cream
  • 2 tablespoons light brown sugar, packed
  • 1 tablespoon pumpkin puree
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 splash vanilla extract
  • 2 of aiya's sweetened matcha to go sticks

directions

  • in a mixing bowl whisk together the cream, brown sugar, pumpkin puree, ginger, cinnamon, nutmeg & allspice.
  • whisk until mixture is light & airy (just before you reach soft peaks), about 30 seconds. stir in the vanilla.
  • in desired serving glass mix one packet of aiya's sweetened matcha to go with 6 ounces of water. add ice & top with a 1/4 cup pumpkin foam. stir until blended & enjoy!