Fall in love with these famous fall drinks

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By Roby Tan

Season Sweetness/ Taking a sip, senior Aeryl Jayme enjoys her daily cup of coffee. She made caffè mocha, her favorite fall drink. Photo by Roby Tan

Try to picture leaves dancing around, the aroma of cinnamon and pumpkin spice filling the air and bringing families together, watching favorite movies with warm drinks in hand; what a perfect way to spend Autumn. Rather than racing the cold to get a drink, try making homemade drinks that keep the stomach satisfied and the heart happy. Here are five famous fall drinks to spice up this fall.

Pumpkin Spice Latte

1 cup of milk (dairy or plant-based)

1 tbsp. of sugar (or to taste)

2 tbsp. of pure pumpkin puree

¼ tsp. of pumpkin pie spice

1 tsp. of vanilla extract (or to taste)

¼ cup of hot coffee

Whipped cream (optional)

This all-time favorite drink is the mother of all drinks, fitting the theme of fall perfectly. Combine the milk, sugar, pumpkin puree, pumpkin pie spice and vanilla extract in a saucepan over medium heat while stirring consistently with a whisk for about three minutes or until hot. Keep in mind not to let it boil over. 

Pour the espresso or coffee (preferably strong coffee) into a mug about ¼ to ½ of the way, then pour in the latte blend. Serve with whipped cream and sprinkle pumpkin pie spice, cinnamon or nutmeg on top if desired. 

Pumpkin Spice White Chocolate Mocha

3 tbsp. of pumpkin puree

¼ cup of white chocolate chips

1 tsp. of pumpkin pie spice

1 cup of milk (dairy or plant-based)

1 tbsp. of sugar (or to taste)

1 tbsp. of vanilla extract

1 cup of strong-brewed hot coffee

Whipped cream (optional)

This drink is for those with a sweet tooth who want to take their favorite pumpkin spice latte to the next level. To add a twist to a fan favorite, melt the white chocolate chips in a saucepan on medium heat. If melting the white chocolate chips takes a while, microwaving it for about 15 seconds speeds up the preparation. Slowly whisk in the pumpkin puree, pumpkin spice, milk and sugar until smooth and blended. Add vanilla extract in the mixture according to preference. Put it on low heat, then transfer the mixture to a blender, and blend on high speed until milk looks foamy.

Pour hot coffee about ¼ of the way in a mug, and top it off with foam milk mixture. Finish with whipped cream and dust pumpkin pie spice. 

Caffé Mocha

¼ cup of hot espresso or strong coffee

3 tbsp. of chocolate syrup (or more)

1 cup of steamed milk (froth)

¼ tsp. Of vanilla extract (to taste)

This is the easiest drink to make, and it tastes as if coffee and hot chocolate made a baby. In a mug, add three tablespoons of chocolate syrup. Serve hot espresso or coffee with vanilla extract. Add steamed milk, then either stir or leave it layered. Serve with whipped cream, drizzled with chocolate syrup, or add marshmallows for bonus flavor.

Mexican Hot Chocolate

2 cups of milk (dairy or plant-based)

2 tbsp. of sugar (to taste)

½ tsp. of ground cinnamon

¼ tsp. of vanilla extract

⅛ tsp. of chili powder

⅛ tsp. of ground cayenne (optional, only for the desired pungency)

1 oz. of bittersweet or semisweet chocolate 

Mexican hot chocolate travels far back into people’s memory lane, as their abuelita or grandmother used to make this drink with the aroma inviting nostalgia. Combine the cocoa powder, sugar, cinnamon, vanilla extract, chili powder, cayenne pepper (optional) and milk in a saucepan on medium heat. Mix together with a whisk, constantly stir while adding chocolate chips. Heat until the chocolate has completely melted, and do not let it boil.

Serve the hot chocolate immediately with marshmallows and a cinnamon stick or sprinkle the top with cinnamon powder and chocolate shavings. 

Caramel Vanilla Chai Tea Latte

2 cups of water

2 peppercorns

3 cloves whole

⅛ tsp. of nutmeg

¼ tsp. of ground cardamom

¼ tsp. of ground ginger

2 black tea bags

1 tbsp. of caramel syrup 

1 tsp. of vanilla extract

½ cup of milk

This warm fall drink may satisfy tea connoisseurs’ sweet cravings. Combine water, peppercorns, cloves, cardamom, ginger and nutmeg in a saucepan, or buy premade chai tea when in a rush. Bring to a boil for at least five minutes or longer to enhance spices. Turn off the heat and place black tea bags in the mixture, and allow them to steep for about five minutes. Add caramel syrup and vanilla extract for desired taste. Heat the milk in a saucepan until warm, and then mix the tea.

Top with whipped cream and drizzle with caramel syrup. 

If no milk froth is available, a helpful alternative is to pour the milk in a mason jar and shake vigorously until the milk looks foamy or frothy. To sprinkle on top of the drink, you may do so with fingers or a sieve to dust it evenly. Make sure the blend is on medium heat to avoid the mix from boiling over or burning. Any ingredient can be adjusted for the desired taste.

Spend time with family, and make them these homemade drinks that will surely put a smile on their face to ease the stress on their shoulders. Fill the house with good cheer, and leave a hint of cinnamon in the air.

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Roby Aliyah Tan is a junior and a first-year reporter. She believes in the saying, “Trust the process.” It may be overwhelming during the first year but with a pinch of patience and optimism, she believes this year will end on a great note. She has a passion for traveling, has had her share of seeing some of the world’s wonders and wishes to pursue her dream to travel the world and be more exposed to different cultures.