Sweet Homemade Drinks Perfect for Autumn

Fall is the perfect time to fire up the oven, grab your favorite mug and enjoy something warm as the weather cools—especially while waiting on a slice of pumpkin pie.

Beyond the usual seasonal desserts, sweet and spiced drinks have become a cozy tradition this time of year. From the iconic pumpkin spice latte to a rich spiced hot chocolate or aromatic chai latte, these comforting treats are super easy to make at home.

Today, we’re sharing three simple, heartwarming recipes so you can enjoy the very best of fall.

Golden Milk

10 min

2 servings

Ingredients

· 2 cups almond milk

· 1 tbsp turmeric powder

· 1 tsp grated fresh ginger

· 1 tsp cinnamon powder

· A pinch ground black pepper

· 2 tbsp honey

· A big splash of Vainilla Molina

Directions:

1. Heat milk in a saucepan.

2. Once hot, add all the ingredients—except the vanilla—and stir well.

3. Add a big splash of Vainilla Molina and bring to a boil.

4. Reduce to low heat and let sit for 5 minutes.

5. Serve in two cups and garnish.

6. Garnish with a sprinkle of cinnamon.

Spicy Mocha

10 min

1 serving

Mocha ingredients:

· 2 tbsp cocoa

· 1 tbsp powdered sugar

· 1/4 tsp cinnamon

· 1/8 - 1/4 tsp chili powder (adjust to your spice preference)

· 3/4 cup hot black coffee

· 1/4 cup milk

· A big splash of Vainilla Molina

· Cinnamon stick

· Coffee beans · A pinch chili powder

Ingredients for decoration:

· Whipped cream

· Cinnamon stick

· Coffee beans · A pinch chili powder

Directions:

1. In a mug, combine the cocoa, powdered sugar, cinnamon and chili powder. 2. Pour in hot coffee and mix well.

3. Add a big splash of Vainilla Molina and stir.

4. Add hot milk and stir a little more.

5. Top with a cinnamon stick, whipped cream, cinnamon powder and/or a mini pinch chili powder.

Marigold Atole (Cempasúchil)

30 min

2 portions

Ingredients:

· 2 cempasúchil blossoms, leaves removed

· 1 cup water

· 2 tbsp cornstarch

· 2 cups milk

· 2 tbsp brown sugar

· A big splash of Vainilla Molina

· 1 cinnamon stick

Directions:

1. Disinfect and blend marigold petals with 1 cup of water; strain and set aside.

2. Dissolve cornstarch in 1 cup milk.

3. In a saucepan, heat remaining cup milk and add brown sugar, Vainilla Molina and cinnamon.

4. Once it comes to a boil, remove cinnamon stick.

5. Stir in marigold mixture and dissolved cornstarch. Cook over medium heat, stirring constantly, until it thickens to a creamy consistency.

6. Serve and enjoy with warm bread.

Nothing beats the cozy scent of spices, melted chocolate, vanilla and freshly brewed coffee filling the kitchen. It’s the kind of vibe that makes you want to stay in, wrap up in a blanket and just enjoy the moment.