Sally's Kitchen: Cozy November Recipes

Pumpkin season isn't quite over in Sally's kitchen, but this edition leans toward the warm mug and November baking. There's a banana bread latte with chocolate drizzled inside the glass, and a brown butter pumpkin latte you can make hot or iced. Then two dinners that put a cup of coffee in the pot: a roasted sweet potato and tomato risotto, and a smoky mushroom and fregola soup. It's less strange than it sounds.

Chocolate Chip Banana Bread Latte

Bananas are the perfect grab-and-go fuel. Raise your hand for good intentions, but truly, we prefer them once they've turned into banana bread. Sliced, toasty, with a little butter. The only thing that makes it better is chocolate chips. Now take a sip, because this is the drink you've been craving.

This one works beautifully with Cookie Jar. If you'd rather keep the coffee plain and let the syrup do the talking, Breakfast Blend is a good partner.

Banana Bread Syrup

• 2 very ripe bananas, mashed
• 1/2 cup agave
• 1/2 cup water
• 1 tsp cinnamon
• 1 tsp vanilla extract

1. In a small saucepan, combine the mashed banana, agave, water and cinnamon.
2. Bring to a gentle simmer over medium-low heat, stirring occasionally, for about 5 minutes.
3. Remove from the heat and stir in the vanilla.
4. Cool slightly, then strain through a fine mesh sieve for a smoother syrup.
5. Store in the fridge for up to 5 days.

The Latte

• 2 Tbsp Banana Bread Syrup
• 1 Tbsp chocolate syrup, to drizzle inside the glass
• 2 oz espresso, or 4 oz strong brewed Cookie Jar (or Breakfast Blend)
• 6 oz milk of your choice (we love oat milk for this)
• Optional: a pinch of cinnamon and brown sugar, plus grated chocolate or cocoa on top

1. Drizzle the chocolate syrup around the inside of your serving glass.
2. Add 2 Tbsp banana bread syrup to the bottom of the glass. Pour the coffee over the syrup and stir.
3. Warm and froth your milk to your preferred texture. Pour it over the coffee.
4. Top with cinnamon, brown sugar and grated chocolate.

The syrup makes enough for several lattes and is best used within 5 days, so make a batch for the week.

Brown Butter Pumpkin Latte

We're not quite done with our pumpkin vibes, but we've moved forward to the warm mug and the November baking vibes. Nutty browned butter, warm spices, and real pumpkin make every sip of this latte feel extra cozy.

This one is built around Autumn Toffee Crunch, a limited-edition flavored medium roast that pairs pumpkin spice with buttery toffee. If you'd rather keep the coffee plain and let the syrup lead, Breakfast Blend works well.

Brown Butter Pumpkin Syrup

• 2 Tbsp butter
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1/2 cup pumpkin purée
• 1/2 cup water
• 2 tsp pumpkin pie spice
• Pinch of salt
• 1 tsp vanilla extract

1. In a small saucepan over medium-low heat, melt the butter. Stir frequently. After 3-4 minutes it will foam, then turn golden with little brown specks and give off a nutty aroma.
2. Whisk in the brown sugar, maple syrup and pumpkin purée until smooth.
3. Add the water, pumpkin pie spice and salt. Simmer gently for 2-3 minutes, stirring occasionally.
4. Remove from the heat and stir in the vanilla.
5. Cool, then strain through a fine mesh sieve if you like. Refrigerate for up to 7 days. Shake before using.

The Latte

• 2 Tbsp Brown Butter Pumpkin Syrup
• 2 oz espresso, or 4 oz strong brewed Autumn Toffee Crunch (or Breakfast Blend)
• 6-8 oz milk of your choice
• 1 tsp caramel (optional)
• Pumpkin Pie Finishing Sugar, optional, to finish

1. Add 2 Tbsp brown butter pumpkin syrup to the bottom of your glass. Pour the coffee over the syrup and stir.
2. Warm and froth your milk, with 1 tsp caramel if you like, to your preferred texture. Pour it over the coffee.
3. Top with pumpkin pie finishing sugar if you'd like.

Prefer It Iced?

1. Fill a tumbler 3/4 full with ice.
2. Combine the milk with 1 tsp caramel (optional) and pour over the ice.
3. Stir 2 Tbsp brown butter pumpkin syrup into the brewed coffee, then pour it over the milk.
4. Top with caramel cold foam: 3 Tbsp heavy cream, 2 Tbsp milk and 1 Tbsp caramel, frothed until thick and pourable.
5. Garnish with pumpkin pie finishing sugar.

The syrup settles in the fridge, so give it a good shake before each use.

Roasted Tomato & Sweet Potato Risotto

This creamy fall risotto is velvety, bright and intense on the palate. Oven-roasted sweet potato and tomato, crisp apple cider, peppery arugula and creamy parmesan, all backed by the honey nuttiness of White Elephant Coffee. Pull up a chair. You're going to want to sit and savor each bite.

No White Elephant on hand? Breakfast Blend makes a good stand-in.

Roasted Sweet Potatoes & Tomatoes

• 1 lb sweet potatoes, peeled and diced small
• 6 oz cherry tomatoes, halved
• 1 1/2 Tbsp olive oil
• 1-2 Tbsp Fan-Freakin-Tastic Fry Seasoning

1. Preheat the oven to 375°F. Line a baking sheet with parchment and set aside.
2. Toss the sweet potatoes and tomatoes with the olive oil and fry seasoning. Spread on the prepared sheet.
   
3. Roast for 20-25 minutes.

The Risotto

• 1 small sweet onion, diced
• Olive oil, a drizzle, for the pan
• 12 oz Arborio rice
• 1/2 cup apple cider
• 4 cups vegetable broth, plus a little extra warm broth on hand
• 1 cup brewed White Elephant Coffee
• Salt, to taste
• 2 oz arugula, divided
• 2 oz parmesan cheese, shaved
• Pennsylvania Pepper, to taste

1. Over medium heat in a large skillet, caramelize the onion in a drizzle of olive oil. Add the rice and stir until toasted.
2. Deglaze the pan with the apple cider and let it simmer until nearly evaporated.
3. Combine the vegetable broth and coffee. Add to the rice 1/2 cup at a time, stirring as it cooks and adding more as each addition is absorbed.
4. Once the rice is soft, fold in the roasted sweet potatoes and tomatoes.
   
5. Fold in some of the arugula until it just wilts. Save the rest for the top.
6. Season with salt if needed.
7. Serve topped with shaved parmesan, the remaining arugula and Pennsylvania Pepper.

If the rice still has some bite when the liquid runs out, keep adding warm broth a splash at a time until it's creamy.

Smoky Mushroom & Fregola Soup

A big pot of mushrooms, vegetables and little pearls of toasted pasta, simmered in broth with coffee for a deep, roasted savoriness. Smoky, hearty, and made for dunking something crusty. This one uses Not the Momma's Blend, and a strong Breakfast Blend also works.

Ingredients

• 2-3 Tbsp olive oil, divided
• 16 oz baby bella mushrooms, halved or sliced
• 1 sweet onion, diced
• 4 garlic cloves, minced
• 2 celery stalks, diced
• 1 carrot, diced
• 8 oz white mushrooms, small rough chop
• Pinch of smoked salt
• 1/2 cup crushed tomatoes
• 1/2 tsp Pennsylvania Pepper
• 2 tsp Smoked Tea Rub
• 4 cups beef broth
• 2 cups brewed Not the Momma's Blend
• 1 cup small pastina, fregola, wild rice or barley
• 1/2 cup packed chopped parsley, plus more for garnish if you like

Method

1. In a large pot, heat 1 Tbsp olive oil over medium-high heat until shimmering but not smoking. Add the baby bella mushrooms and cook until they soften and gain some color, about 5 minutes. Remove from the pot and set aside.
2. In the same pot, add a little more olive oil. Add the onion, garlic, celery, carrot and chopped white mushrooms. Cook for 4-5 minutes over medium-high heat. Season with the smoked salt and Pennsylvania Pepper.
   
3. Add the crushed tomatoes and Smoked Tea Rub. Cook for about 3 minutes, stirring regularly.
4. Add the broth, coffee and your grain of choice. Bring to a rolling boil for 5 minutes, then turn the heat down to low. Simmer for 20-30 minutes, until the grains are tender and cooked through.
   
5. Return the cooked bella mushrooms to the pot and stir to combine. Cook for 5 minutes, until warmed through.
6. Stir in the fresh parsley. Serve in bowls with crusty bread.

Try the one closest to what's already in your kitchen: very ripe bananas, a can of pumpkin, or a pound of mushrooms. Save the ones you want for later, tell us how your version turns out, and we'll see you in the next edition. More recipes like these are at The Menu.