Ingredients:

– 1 cup Willows Coffee (dark, medium, or light roast)
– 1 cup milk (whole, almond, or oat)
– 1 tablespoon pure maple syrup
– 1/2 teaspoon pumpkin pie spice
– Whipped cream (optional)
– Ground cinnamon for garnish

Instructions:

1. Brew 1 cup of Willows Coffee using your preferred method.
2. In a small saucepan, heat the milk over medium-low heat until hot but not boiling.
3. Add the maple syrup and pumpkin pie spice to the saucepan and whisk well to combine.
4. Using a milk frother or handheld whisk, froth the milk until it becomes creamy and velvety.
5. Pour the brewed Willows Coffee into a large mug.
6. Slowly pour the frothed milk mixture over the coffee, allowing it to create layers.
7. Top with whipped cream (if desired) and sprinkle with a pinch of ground cinnamon.
8. Serve and enjoy the cozy and aromatic homemade Fall Spice Latte!

Ingredients:

– 1 cup Willows Coffee (dark, medium, or light roast)
– 2 tablespoons pure maple syrup
– 1/2 teaspoon ground cinnamon
– 1/4 cup hot water
– Whipped cream (optional)
– Ground cinnamon for garnish

Instructions:

1. Brew 1 cup of Willows Coffee using your preferred method.
2. In a small bowl, combine the maple syrup, ground cinnamon, and hot water. Stir well until the mixture is fully blended.
3. Pour the brewed Willows Coffee into a large mug.
4. Slowly pour the cinnamon maple mixture into the coffee, stirring gently to combine.
5. If desired, top with whipped cream and sprinkle with a pinch of ground cinnamon.
6. Savor the rich flavors of Cinnamon Maple Coffee, perfect for the fall season!

Note: Feel free to adjust the amount of maple syrup and spices according to your taste preferences. Enjoy the delightful taste of Willows Coffee in these homemade fall-inspired beverages!

Ingredients:

– 1 cup Willows Coffee (dark, medium, or light roast), chilled
– 1 ripe banana, frozen
– 1/2 cup milk (whole, almond, or oat)
– 1 tablespoon honey or pure maple syrup
– 1/2 teaspoon vanilla extract
– Ice cubes

Instructions:

1. Brew a fresh cup of Willows Coffee and refrigerate until chilled.
2. In a blender, combine the chilled coffee, frozen banana, milk, honey or maple syrup, and vanilla extract.
3. Add a handful of ice cubes for a thicker consistency.
4. Blend all the ingredients until smooth and creamy.
5. Pour into a glass and enjoy your Costa Rican Coffee Smoothie!

1 cup dark roast Willows Coffee
1 cup medium roast Willows Coffee
Combine the grounds with cold water, then let it steep overnight, or for around 15-24 hours.
During this time, the coffee slowly infuses into the water, creating a strong, concentrated brew.

1 cup cold brew
2 teaspoon brown or raw sugar
Fresh mint leaves 7-10 big leaves per serving, plus a cute little sprig to poke on top as a garnish if you’d like.
1/2 cup heavy cream (or milk, half/half, coconut, or almond milk)
1 cup ice cubes

In a shaker (not required), add the sugar and the whole mint leaves. Using a muddler or the back of a wooden spoon, muddle/smash the two together. This breaks down the mint a bit and releases the fragrance and flavor.

Do NOT tear up the leaves, you want them as in tack as possible, so they do not break up and float up through your straw when drinking.
Add the coffee cold brew, cream, and ice cubes.
Put the top of the shaker on tightly. Shake vigorously for about 15 seconds, until your coffee is now ice cold. Add additional fresh mint leaves for garnish and more ice if desired.
Enjoy!