Spice Up Your Fall

Pumpkin spice lattes! That’s right, it's PSL season and what better way to get in the spooky spirit than a nice hot fall drink or delicious dessert. We are going to be discussing all the fall flavours from apples to butternut squash to chai, and of course pumpkin! Put on your coziest sweater and fuzziest pairs of socks and get ready for the ultimate fall foodie list to satisfy all your autumn needs.


Pumpkin Spice


Of course, we have to start with pumpkin spice! Head over to your nearest Starbucks and you will find the OG PSL, or you can try their new twist on the classic. The Pumpkin Cream Cold Brew, it’s their cold brew with a hint of vanilla and topped with their new pumpkin cream cold foam. If you can’t get enough of it, you can even make it at home!

Pumpkin Cream Cold Brew

6 Servings


Ingredients For Pumpkin Cream:

  • 1 cup half and half

  • ½ cup of sugar

  • 1 tbsp pumpkin puree

  • 1 tsp pumpkin pie spice

Instructions:

  • In a medium saucepan, combine half and half, sugar, pumpkin puree, and pumpkin spice. Whisk over medium heat until steaming, do not boil.

  • Remove from heat and whisk in vanilla extract.

  • Strain through a fine-mesh strainer. Transfer to a clean jar with a lid and store in the fridge.

  • Pour over your favourite cold brew coffee with some vanilla syrup and enjoy!


Apple Crisp


There is nothing better than the smell of warm cinnamon apples and perfectly toasted brown sugar streusel filling your house on a brisk fall day to get you in the mood for the colder seasons. Apple crisp is the epitome of fall desserts and is super easy to make. All you need are a few of your favourite apples, sugar, brown sugar, cinnamon, oats, and flour. Preheat your oven to 350 F degrees, butter an 8x8 baking dish, and set aside. Get out a mixing bowl and add about 6 chopped apples, 2 tbsp of granulated sugar, and ¾ tsp of cinnamon, mix and set aside. In a separate bowl add 1 cup of brown sugar, ¾ cup of oats, ¾ cup of flour, 1 tsp of cinnamon, and ½ cup of diced cold unsalted butter, mix and add salt to taste. Place your apple mixture into the buttered baking dish and top with the streusel mixture. Bake for 40-50 minutes until it is beautifully golden brown and bubbly. Serve warm and enjoy!


Chai Lattes


Think of all the fall spices mixed up into one delicious drink. Chai lattes are creamy spiced tea with cinnamon, cardamom, black pepper, ginger, and cloves. You can have it iced or hot with all sorts of alternatives for milk. One twist on the classic is an iced chai latte with oat milk and topped with the pumpkin cream cold foam! You can ask for this modification at your nearest Starbucks or you can of course make it at home! See above for the pumpkin cream cold foam recipe. All you need for the chai tea are 2 chai tea bags, 1//2 cup of water, 1 ½ cup of milk or milk alternative, and 2 tbsp of honey. Add the water into a small saucepan and bring to a boil. Add tea bags and let steep for 7-10 minutes. Remove tea bags and add in your milk of choice and honey, reducing heat to medium and warming the milk. Transfer into a cup over ice and place the pumpkin cream cold foam on top. Add some cinnamon or nutmeg to the top for a little extra spice and enjoy this delicious twist on a classic.


Butternut Squash Soup


One of the more underrated fall foods is butternut squash. It is so versatile and can be put on salads, roasted, put into desserts, and even made into a vegan mac and cheese. I believe that the best way to enjoy this squash is in soup. If you prefer not to cook, Campbell’s soup and Whole Foods have great options, however, if you have a slow cooker this will be the best soup you will ever have.


6 servings; 4 hours

Ingredients:

  • 2 lb butternut squash, peeled, deseeded, chopped

  • 1 medium yellow onion, chopped

  • 4 cloves of garlic

  • 3 cups of vegetable broth

  • ½ tsp ground ginger

  • ½ tsp ground cumin

  • ½ tsp ground coriander

  • ½ tsp paprika

  • 1 ½ tsp of salt

  • ¼ tsp black pepper

  • ¼ coconut milk

  • Olive oil, to taste

Instructions:

  • Add butternut squash, onion, and garlic to the slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.

  • Cover and cook on high for 4 hours.

  • Using a hand blender or blender, carefully blend ingredients until smooth.

  • Add coconut milk and blend to incorporate.

  • Enjoy for lunch or dinner as a side or main meal!


Hopefully, these fall treats put you in the fall mood as the colder weather approaches!


Stay Safe and Sprott Love!


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