Cups of Good Cheer


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Illustratons by Jordan Johnson @drawnhungry

[F]or many of us, this time of year means crisp weather, cozy fireplaces, family gatherings, and food and drink—lots and lots of food and drink. From sinfully decadent concoctions to lighter takes on comforting classics, Fresh Cup has compiled some of the recipes we’re most looking forward to trying this season. So grab your favorite mug, make sure your spice cabinet is well-stocked, and get ready to serve some holiday cheer.

Chocolate Peppermint Latte
by Steven Smith Teamakers

2 sachets peppermint tea
6 oz freshly boiled water
1 heaping tsp of dark chocolate sauce
(i.e. Recchiuti chocolate sauce)
2 tsp sugar
4 oz milk

  • Steep both sachets of peppermint tea for 5 minutes in freshly boiled water; cover to keep hot.
  • Remove sachets and add chocolate sauce to tea.
  • Add sugar and stir until chocolate and sugar are dissolved.
  • Steam or warm milk.
  • Top beverage with the steamed or warmed milk; garnish with candy cane and whipped cream if desired.


Hot Snowman
by Monin

1 oz Monin Cookie Butter Syrup
1 oz Monin White Chocolate Sauce
Steamed milk

  • Combine ingredients, except milk, in serving cup.
  • Stir and set aside.
  • Steam milk in pitcher.
  • Pour steamed milk into serving cup, stirring gently.
  • Garnish with festive ingredients, like a marshmallow snowman or cinnamon sticks.

Vegan Maple Apple Cinnamon Rolls
by Heather Wambach, Manager of Savory Spice Shop in Portland, OR

For the dough:
3 Tbsp vegan butter (i.e. Earth Balance)
1 packet of rapid rise yeast
1 c non-dairy milk of your choice
1 Tbsp organic cane sugar
¼ tsp salt
3 c all-purpose flour

For the filling:
3–4 Tbsp vegan butter, melted
½ c maple sugar
2 Tbsp ground cinnamon
1 can (21 oz) of organic apple pie filling (or make your own)
½ c chopped walnuts

  • Grease an 8×8* square pan and set aside.
  • Heat butter and milk until lukewarm (110 degrees).
  • Once milk/butter mixture is to temperature, place in a large bowl and sprinkle yeast on top—do not stir. Let it rest for 10 minutes, then add the tablespoon of cane sugar and salt.
  • Slowly add flour to liquid, ½ cup at a time. Continue to add flour just until the dough starts pulling from the edges of the bowl.
  • Lightly flour a clean counter or large cutting board. Turn dough onto the flour and knead until dough forms a loose ball, careful not to over-knead dough.
  • Place dough ball into a greased bowl, cover, and let rise for 1 hour (or double in size).
  • Turn dough out onto counter and, using a rolling pin, roll dough into a thin rectangle.
  • Brush melted butter and sprinkle with cinnamon and maple sugar. Spread apple pie filling evenly over dough and tightly roll up.
  • Cut roll in 2-inch sections and place into well-greased pan.
  • Sprinkle walnuts on top of rolls and let rise while the oven preheats to 350 degrees.
  • Bake for 45–50 minutes.

Salted Caramel Mocha Latte
by BirchTree Bread Company

For a 12 oz latte:
Pull two shots espresso.
Mix with 1/2 scoop cocoa powder and 1 oz Monin caramel syrup to dissolve.
Top with steamed milk of choice.
Drizzle with house-made caramel and sea salt.

For caramel:
2 c sugar
1½ c cream
2 Tbsp water
4 oz butter

  • Heat sugar and water until an amber color.
  • Take off heat and whisk in cream and butter.

Vegan Pumpkin Soup
by Milkadamia
Serves 6

2 Tbsp vegan butter
2 Tbsp shallots, minced
1 clove garlic, minced
½ tsp cinnamon
¼ tsp pepper
¼ tsp nutmeg
¼ tsp cayenne
1 can (15 oz) pumpkin puree
3 c Unsweetened Vanilla Milkadamia Milk
¼ c Unsweetened Vanilla Milkadamia Creamer
2 Tbsp maple syrup
1 Tbsp brown sugar

  • Saute shallots and garlic in butter over medium heat.
  • Add pumpkin puree and stir.
  • Add in Milkadamia milk and cream and blend till smooth.
  • Add in spices, syrup, and brown sugar. While soup is
  • simmering, make candied pecans (see below).
  • Pour soup into bowls and top with pecans.

Candied pecans:
1 Tbsp vegan butter
¼ c brown sugar
½ c pecans
½ tsp salt
pinch cayenne pepper
pinch cinnamon

Melt butter and then stir in sugar, pecans, salt, cayenne, and cinnamon until combined and pecans are coated. Let cool.

Winter Spice Hot Toddy
by Portland Roasting Co.

7 oz Steven Smith Red Nectar Tea (or your favorite red rooibos tea)
2 oz Bulleit Rye*
¾ oz spiced honey syrup (such as cinnamon, cloves, nutmeg, and star anise)
1 dash Angostura Bitters
Lemon wedge for garnish

  • Steep tea in mug.
  • Add whiskey, honey syrup, and bitters.
  • Stir gently to combine.
  • Garnish with lemon wedge.
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