Pumpkin Cheesecake Foam Top Coffee

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Fall is when I feel most alive. I also get that feel after a great cup of coffee. This is the perfect morning treat to savor while watching the sunrise over your garden of mums. Who wants to wait in the drive through line for coffee when you can have this quiet moment to enjoy each morning

This is also a great drink you can make with decaf coffee to serve after a large meal.

This recipe is relatively simple, and can be modified if your dairy-free or vegan so it is one everyone can enjoy. The first part of this recipe is the foam that I make in my steamer/frother. I experimented with almond milk, but it turned into a thin runny bubbly mess. Not great foam. Regular milk may result in a better foam since it is a bit more dense, but we are a no milk household 99% of the time. I personally make this with SO Dariy Free Caramel Coffee Creamer. Very similar to the thickness of foam you would get at a local coffee shop.

The next piece is the syrup. I use Jordan Skinny Mixes Sugar Free Pumpkin Cheesecake Syrup. A little of this goes a LONG way so make sure to add in small amounts. I usually keep it to half a teaspoon.

I use a dark roast drip coffee with freshly ground beans. I keep it in an airtight container to keep it fresh. If your enjoy espresso, you can definitely substitute that as well. For fun I added some fall festive sprinkles. You will want to choose small granular sprinkles since heavier pieces will fall right to the bottom of your coffee. This also pairs well with a sprinkle of cinnamon.


  1. Brew your coffee.
  2. Froth and steam your regular coffee creamer. It should be thick and resemble foam.
  3. Add your coffee syrup and give it a stir.
  4. Add a layer of foam on top of your coffee until it is all white.
  5. Sprinkle your Autumn festive sprinkles on top. I’ve linked a similar Thanksgiving Sprinkle Mix .


Summer Season Green Juice

Over the summer my boyfriend and I found a new healthy treat : Green Juice. This is a refreshing and nutrient packed treat that we plan to keep making year round.

Some people food prep, but we juice prep. We’ll make a large batch of juice that will last for up to two days before making another batch. Its more efficient to clean 3 times a week rather than every day. We also always have a fresh batch on hand.

Excitedly, we experimented and made a lot of foul tasting juice. Watermelon does not mix with Kale whatsoever. There is also such as thing as too much ginger. We also found that there really ins’t much juice from a banana. Throughout the summer we did find a main go to that is pretty sweet. Our juicing journey has only begun.

Below is our bulk recipe to create 6 cups of juice. We store them in mason jars that are easy to clean.


-1/2 lb of Kale

3-4 English cucumbers

6 apples

  1. Cut Apples and cucumber so that they fit in the juicer opening.
  2. Add cucumbers to the juicer and wait until there is no more juice coming out. Transfer even amounts to each glass bottle.
  3. Repeat step 2 with the kale and apples transferring the juice to the jars as needed.
  4. Add lids and store in the fridge for up to 3 days.

Do you have a go to juicing recipe we should try? Comment below!

-Adios J. Marie