VeganMoFo - Pumpkin Ginger Mimosa

Weekends for me, means brunch. All too often I find myself at Curly's, sipping a sangria, which I am perfectly happy with. However I'm itching to whip up a delicious fall brunch with pumpkin pancakes and waffles galore. Hellooo mimosa!

Pumpkin Ginger Mimosa

• 5, 1/4" slices fresh ginger
• 2 tablespoons sugar
• 2 cups water, divided
• 2 tablespoons canned pumpkin
• champagne*, chilled  

In a small sauce pan, heat ginger slices, sugar and 1 cup water. Simmer over medium-low heat to extract all ginger flavor, about 10 minutes. Strain through a fine mesh strainer and set in the fridge to chill. Meanwhile, when your ginger is simmering, mix the canned pumpkin with the remaining 1 cup of water and strain. When the ginger mixture is chilled, pour into the pumpkin mixture. Again, strain through a fine mesh strainer. The pumpkin will continue to settle, so just make sure you aren't going to get pumpkin chunks in your mimosa. Mix equal parts pumpkin ginger mixture with chilled champagne, and cheers!

*Sparkling cider or even San Pellegrino would make a fine substitute for champagne.

VeganMoFo - Pumpkin White Hot Chocolate

Guess what? I found vegan white chocolate in Whole Foods. I did! I really did! It was pretty much a miracle. As far as I know, vegan white chocolate is hard to come by unless you order it online... which is fine, but if a white chocolate craving suddenly strikes who can wait around for delivery? This white chocolate is local to NY so I'm not sure what the availability is in other Whole Foods stores. Here's what it looks like...  

The caramel color comes from the coconut sugar and even though the chocolate isn't exactly white in color, it sure does taste like white chocolate. And it is soo good. 

The moment I found this I knew what I had to do with it... white hot chocolate. I've only had white hot chocolate once, ever. I remember it being sweet and delicious. Why not try to add some pumpkin to it?

Vegan Pumpkin White Hot Chocolate

• 2-3 oz. vegan white chocolate (I used 2 of these bars, which are 1.4 oz each)
• 1 cup soy milk
• 3 tablespoons canned pumpkin
• pumpkin pie spice, for dusting

In a small sauce pan, melt the chocolate in the soy milk over medium-low heat. Add the pumpkin and whisk to incorporate. Heat through just enough so the mixture is hot, but try not to let it bubble or it will start to caramelize and burn onto your pan. The mixture is thick so if you want a thinner drink add a bit more soy milk. Pour into a mug and dust the top with pumpkin pie spice. 

VeganMoFo - Pumpkin Chai

I love me a good chai. Whether hot or iced, could there be a more perfect drink? I think not. Here's an autumnal version of the classic drink.

Pumpkin Chai

• 1-2 cups brewed black tea
• 1/4 cup canned pumpkin
• 2 cups water
• 1/12 teaspoons sugar
• 1/2 teaspoon each ground cloves, allspice, cardamom
• 1/4 teaspoon each cinnamon, nutmeg
• 1/8 teaspoon finely ground black pepper
• 1 star anise
• non-dairy milk, optional

Begin by brewing your tea, then set it aside. In a small sauce pan combine pumpkin, water, sugar and spices. Cook this mixture over medium low heat for about 10 minutes, whisking occasionally. You want the spices to infuse the pumpkin. Taste it as you go and adjust the sugar and spices to your own tastes. I don't like it very sweet so I kept the sugar low, but I like it very spicy so I actually upped the spices. (I think I upped too much- I doubled the spices and lost the pumpkin taste. Keep that in mind if you want to add more spice.)

Once your spice mixture is ready add 2 tablespoons of it to your cup and then fill with your brewed tea. I topped mine off with some warmed coconut milk.

Feel free to chill your spice mixture and enjoy your tea on the rocks.

VeganMoFo - Pumpkin Spiced Hot Cocoa

What's better than taking a walk on a chilly fall night with a steamy cup of hot cocoa to keep you warm? Make it even more comforting spiked with pumpkin flavor and the perfect blend of fall spices.

Pumpkin Spiced Hot Cocoa

• 1/4-1/2* cup Pumpkin Simple Syrup
• 1 cup soy milk
• 1 tablespoon unsweetened cocoa powder
• Dandies marshmallows & cinnamon to garnish

In a small sauce pan, warm the pumpkin syrup and soy milk over medium heat. Whisk in the cocoa powder making sure there are no lumps.  Bring to a simmer but continue to whisk so that it does not scorch. Pour into a mug and sprinkle with cinnamon. I topped mine with Dandies marshmallows but I think Sweet & Sara's pumpkin spice mallows would make this drink extra special.

*I used only 1/4 cup of pumpkin and the flavor was subtle while the texture was very smooth and creamy. Use the bigger amount if you want more pumpkin taste.

VeganMoFo - Hot Pumpkin Cider

Well here I am racking my brain to come up with pumpkin drinks for y'all. On this cool, blustery fall day cider is the first thing that comes to mind. Doesn't get more fall-ish than cider.

Hot Pumpkin Cider

• 1/2 cup canned pumpkin
• 2 cups apple juice (I juiced about 4 apples. If you don't have a juicer, feel free to use your favorite apple juice or cider. Just make sure the only ingredient is... apples.)
• 1/4 teaspoon each cinnamon, nutmeg, cloves

Combine all ingredients in a small sauce pan. Whisk over medium heat, bringing it up to a simmer. Let simmer for about 5 minutes. Pour through a fine mesh strainer and drink immediately. (Note that if this drinks sits, the pumpkin will begin to separate.)

My 12 year old brother tasted it and said, "Oh, that's really good. It tastes like pie. I like it." But then added, "I think it would taste better cold, though."

VeganMoFo - Pumpkin White Russian

Ask, and you shall receive!
Time to get your drink on with pumpkin beverage number three...

Vegan Pumpkin White Russian

• 1/8 cup vodka
• 1/8 cup coffee liqueur 
• 1/8 cup Pumpkin Spice Syrup
• 1/2 cup almond milk (I used Silk Almond)

Mix all ingredients together in a glass measuring cup. Pour over ice. Drink up, dude. 

(Be sure to check out Barnivore for your responsible vegan boozing needs.)

VeganMoFo - Pumpkin Spice Latte

Hmm, do I see a theme emerging here..? Only time will tell....
I promise this will not become a month of pumpkin beverages (unless you want that...) but this one was just begging to be made.

I'll admit that at this time of year I am one of the crazies that shell out too much moola at S'bucks (vegans- please see the link in the comments about the Starbucks version of this beverage) for a pumpkin spice latte. I guess it goes without saying that a little leftover pumpkin butter really got the wheels turning here. Who would've thought?
This homemade latte requires a few steps but is not complicated at all. You'll need to start with a simple syrup.

Pumpkin Spice Syrup

• 1/4 cup pumpkin butter 
• 1/4 cup water 
• 1 teaspoon sugar 

In small sauce pan heat all ingredients over medium heat, stirring constantly. When small bubbles form around the edges you're all set! Remove from heat and store any unused portions in a tightly covered container in the fridge.
Now for the main event...

Pumpkin Spice Latte

• 2 tablespoons Pumpkin Spice Syrup 
• 2 shots of espresso 
• 1/4 cup steamed soy milk 

Start with the pumpkin syrup in your mug. Pour the espresso over the syrup and stir. Slowly add the steamed soy milk and top with foam. Sip slowly and savor!

Note: I thought 2 tablespoons of syrup would be a lot, but the flavor was very subtle. If you like a strong taste of pumpkin (like moi) then you'll want to add more. Perhaps double it.

Fret not friends! You do not need to own fancy coffee equipment to create a homemade latte. Instead brew 1 cup of strong coffee and warm your soy milk on the stove top.