Cup g'loe and Mo'

Skip the lines and be your own barista with coffeehouse staples you can make at home. We don't have to tell you these caffeinated copycats pair well with savory egg bites and pillowy donuts.

- CAITLYN DIIMIG, RD

PUMPKIN CREAM COLD BREW

HANDS-ON 15 MIN TOTAL 15 MIN SERVES 4 SUBMITTED BY YOLY

***** 2 REVIEWS Flavored drink syrups, such as Torani brand syrups, are essential for homemade coffee concoctions. If you like, use sugar-free versions.

1. For pumpkin cream, put cream, pumpkin, and pumpkin pie syrup in a bowl. Mix with an electric mixer or immersion blender at high speed until creamy and slightly thickened.

2. Add ice to 4 (12-oz.) glasses. Add ½ cup coffee and 1 Tbsp. vanilla syrup to each glass. Stir to combine. Top with ½ cup pumpkin cream. Garnish with pumpkin pie spice. Serve immediately.

armagazine.com/pumpkincream-cold-brew 

SOUS VIDE EGG BITES

HANDS-ON 10 MIN TOTAL 1 HR, 10 MIN MAKES 6 SUBMITTED BY FRANCE C

***** 6 REVIEWS Customize this Starbucks copycat with your favorite stir-ins and toppers.

1. Fill a large pot with water and heat with a sous vide immersion cooker to 170°F according to manufacturer's directions.

2. Blend together eggs, cottage cheese, cream, and salt in a blender 15 to 20 seconds.

3. Coat 6 (4-oz.) Mason jars with cooking spray. Divide egg mixture among jars. Screw on lids until just tightened. [Don't overtighten, which can cause the jars to burst open.]

4. Submerge jars in prepared water bath; cook 55 minutes. Using tongs, remove jars to a cooling rack. If serving immediately, run a knife along edge of egg bite and invert onto a plate. (Or eat directly from the jar.) Garnish with chives. Let any remaining jars cool; chill up to 1 week.

armagazine.com/sous-videegg-bites