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Vegan and Vegetarian in Nashville & Middle Tennessee

Posts Tagged ‘Coffee’

Gingerbread Latte Syrup

November 23rd, 2011

The holidays are here and while you may love a Pumpkin Spice Latte you’re ready to move on. Moving on means Gingerbread Lattes. Yes, Starbucks is the most popular hub for getting your gingerbread latte but who really wants all of that artificial and unknown goop they pump into your “grande” cup? Why not make your own syrup at home and use fresh spices? You can do it!

This is just an alteration of my Pumpkin Spice Latte Syrup recipe. Again, only use fresh spices. You don’t want to have a flavorless or bland syrup. This syrup uses fresh ginger for a little ginger bite. Not only are you going to get great coffees from this syrup but your kitchen is going to smell wonderful when you make it!

Gingerbread Latte Syrup

1 cup Water
1 TSP Peppercorns
2 TBS Whole Allspice
2 TSP Ground Cinnamon
1 TSP Ground Cloves
2 TSP Ground Ginger
4 pieces of fresh ginger, about 1 inch long each peeled and crushed (use the back of a knife or large spoon)
1 cup Vegan Cane Sugar or Evaporated Cane Juice
2 TBS Molasses
1/2 TSP Vanilla Extract

In a small pan heat the peppercorns over high heat until they begin to pop. Add the water, peppercorns, allspice, cinnamon, cloves and both gingers to a saucepan and heat over medium-high heat until it comes to a boil. Turn heat to medium-low and simmer for about 5 minutes. Remove from heat and add sugar and molasses. Return to a boil for one minute stirring constantly. Remove from heat and let cool. Stir in vanilla. Strain with a fine strainer or cheesecloth into a sealable bottle or other container. Makes about 1 1/2 cups of syrup.

I like to use about 2 tablespoons for a typical 2 shot latte. Adjust to your taste.

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Posted in Coffee, Recipes, Starbucks

SoyGo (New & Improved)

November 16th, 2011

A few months ago I wrote an article on SoyGo coffee creamer. SoyGo is a soy-based coffee creamer in a convenient packet that is easily taken with you so when you find yourself in one of those coffeeshops (or Panera, ahem) that doesn’t offer a soy alternative to the dairy on the condiment bar you can whip one of these out and fancify your brew. While the original formula had good intentions, I felt it missed the mark a little. SoyGo has now revamped their formula to address some of the concerns I had, though honestly I’m sure it wasn’t BECAUSE of me. I just like to think I have that power.

SoyGo's new formula dissolves much better.

The new formula still leaves a little residue in the bottom of your cup. Not completely dissolved but better than the previous formula.

The new SoyGo still comes in the same small packets but now the amount has been increased from 3.5 ounces to 4 ounces. This addresses one of my issues where there seemed there wasn’t enough creamer to sufficiently give flavor to a full cup. The powder also seems to blend a little better. While it still needs a vigorous stir a hand blender is not in order. Also, you will still find a little residue at the bottom of the cup but unlike before you’ll not be able to dry it out and return the SoyGo to the packet. It does actually dissolve now.

These are excellent to carry with you on your travels or just keep a few in your car as I do.

SoyGo is available at Whole Foods and Amazon or you can order directly from their website.

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Posted in Coffee, Dairy, Dining Out, Grocery, Milk, SoyGo Creamer

Tags: Coffee Soy Go SoyGo Creamer

Your Soy Pumpkin Spice Latte May Not Be Vegan

September 14th, 2011

Fall is on the way and that means the addition of seasonal coffee concoctions to coffeeshop menus. The one everyone looks forward to is Pumpkin Spice Lattes. The most popular seller of this drink is Starbucks but if you’re vegan that’s not going to work for you. Many vegans have only recently discovered that their candy coffee craving for a Pumpkin Spice Latte has been met with the realization that the syrup used contains milk.

Many Starbucks locations will give you the cold shoulder if you ask for ingredients and it seems corporate isn’t very forthcoming on what makes the drink unvegan. We sent in convert operatives to bring this dark information to light. It was not a easy task and a very risky one. The image you see above is the result. (Many Bothans died to bring us this information.) The fact is it contains the syrupy sweet dairy of condensed milk. Not only is condensed milk listed once in the ingredients, it’s listed TWICE. Notice the lack of what should be a main ingredient in that list: Pumpkin. It’s a Pumpkin Spice Latte, where’s the pumpkin OR the spices for that matter? No, natural and especially artificial flavors doesn’t cut it. More proof that Starbucks is the McDonald’s of coffee.

Still, if you find yourself roaming around and need a sweet coffee fix head over to a Panera Bread as they also have a Pumpkin Spice Latte that can be made with soy and will indeed be vegan. Be sure to tell them to leave off the caramel syrup topping as more condensed milk can be found in that stuff. Curious about the ingredients of the Panera Bread Pumpkin Spice Syrup? Be curious no more:

sugar, water, pumpkin, corn syrup, molasses, glycerin, natural flavors, spices, sodium benzoate and potassium sorbate as preservatives, citric acid, colored with annatto/turmeric extract

Yes, there’s some chemical-ish preservative in there but that stuff does have to sit around until late-December. An inquiry to Panera Bread corporate did give me the answer that the syrup is indeed vegan if reading the ingredients wasn’t enough to convince you.

I’ve been questioned as to whether the glycerin in Panera’s syrup is vegan. Upon a second thorough questioning they have stated that there are no animal sourced ingredients in their pumpkin spice syrup.

For those of you who would like to eschew the expensive coffeehouse prices, as well as the preservatives, and make your own at home provided you have an espresso machine, hop on over here and give this recipe a shot. It is delicious if I do say so myself.

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Posted in Coffee, Panera, Panera Bread, Starbucks

Tags: Coffee Panera Pumpkin Spice Latte Syrup Starbucks

Pumpkin Spice Latte Syrup

November 6th, 2010

This time of year brings out the candy coffee lover in people and most make a line to Starbucks and other coffee places that have decided the Pumpkin Spice Latte is the coffee flavor of the season. They are very good, although Starbucks isn’t vegan and Panera’s is, but they are very expensive. At and average of $4 for a Soy Pumpkin Spice Latte it can add up quickly if you become addicted. You could opt for a store-bought syrup. Williams-Sonoma sells a very good Pumpkin Spice Latte Syrup. At $10 for a small bottle that can also get expensive if you’re enjoying a pumpkin spice latte once or twice a day. With home espresso makers more affordable than the 5-time-a-week or more trips to the coffeeshop having a way to make your own Pumpkin Spice Latte at home should be as easy.

I created my own Pumpkin Spice Latte Syrup after both my wife and I decided there was something about a cold morning and a spiced coffee that just fit. It is very simple but extremely tasty, better than any you’ll find at Starbucks, Panera or any other coffeeshop I’ve ever had a Pumpkin Spice Latte from and without all of the added preservatives you’ll find in those syrups some of the coffeeshops use. Even better, your wallet won’t be taking that ridiculous $4-plus hit with each drink.

High quality, fresh spices make all the difference in this recipe as they do in all. Cheap or old spices will give a weak flavor and a bad syrup.

Pumpkin Spice Latte Syrup

1 Cup Water
1 Cup Vegan Sugar or Evaporated Cane Juice
2 TBS Whole Allspice
2 TBS Whole Cloves
1 TSP Ground Cinnamon
1/2 TSP Ground Ginger
1/2 TSP Fresh Ground Nutmeg
1 TSP Vanilla
1/2 Cup Pumpkin Puree

In a medium pan bring water, allspice, cloves, cinnamon, ginger and nutmeg to a boil. Boil for 1 minute and add sugar. Return to boil and whisk until sugar is dissolved. Continue to boil for about 3 minutes. Remove from heat and add pumpkin, return to boil whisking until pumpkin is well blended. Remove from heat and allow to completely cool. With a slotted spoon or strainer remove cloves and allspice. Cool completely, add vanilla and pour into jar or bottle for storage. When making your latte use two tablespoons, or more for a stronger flavor, for an 8 ounce latte. Makes about 1 1/2 cups of syrup.

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Posted in Coffee, Cooking, Pumpkin Spice Latte Syrup, Recipes, Starbucks, Williams Sonoma

Tags: Coffee Cookig Pumpkin Spice Latte Syrup Recipes

Silk PureAlmond

March 19th, 2010

I have written in the past about my desire to find a milk other than soy to make coffee with. I would go each time through rice, almond, hazelnut and others only to fall back to the reliable soy after finding each was either too watery or just wouldn’t foam, some even tasted bad. After seeing Silk PureAlmond I thought I should give it a try. I had tried Almond Breeze, both aseptic and refrigerated, but was put off by the strong after-bite. As far as I know Silk PureAlmond is only the second refrigerated almond milk variety.

A good coffee milk should always hold up first to steaming. A nice foam never hurts and this is where most of the milk options I have tried failed. Silk PureAlmond worked very well, surprising actually as I have never managed a good foam with almond milk. The foam was as good as soy milk. The milk is thicker than other almond milks which lends to the foaming ability.

Taste is most important and the flavor held up well to the espresso I use. No overbearing taste to mask the coffee. Most important there is no afterbite like all other almond milks I have tried.

I doubt I will give up soy milk completely for almond milk but finding a new option that tastes good and actually works well for coffee is always welcome.