Here are some recipes that make use of either leftover or freshly brewed coffee. Enjoy on a cozy morning at home, or bring to a potluck with friends!

Pumpkin Tiramisu
1 (15-ounce) can pumpkin puree
1/2 cup light brown sugar
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Pinch of freshly grated nutmeg
3/4 cup granulated sugar
1.5 cups mascarpone cheese
2.5 cups heavy cream
2 cups brewed coffee, cooled
2 (7-ounce) packages dry ladyfingers
Unsweetened cocoa powder to garnish

Whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar. Add the mascarpone and 1.5 cups of the heavy cream to the pumpkin mixture.

Using an electric mixer, mix the pumpkin/mascarpone/cream mixture at medium speed until soft peaks form. Be sure not to over beat. 

In a medium bowl, mix the brewed coffee with 2 tablespoons of the granulated sugar until dissolved. Dip the ladyfingers in the coffee, coating fully, and arrange them in a single layer in your trifle dish or any high-wall clear glass baking dish.

Spread about 1 cup of the pumpkin mousse on top. Repeat the layering 4-5 more times, ending with the pumpkin mousse.

Cover and refrigerate overnight.

In a large bowl, using an electric mixer, beat the remaining heavy cream with 2 tablespoons of granulated sugar until soft peaks form. Spread the whipped cream over the tiramisu, and dust with unsweetened cocoa powder to finish. Serve, and enjoy!

Coffee Hot Toddy
8 ounces fresh brewed coffee (we recommend The Captain blend!)
1.5 ounces high-quality whiskey
1 tablespoon of honey
1.5 ounces orange juice
1/8 teaspoon cinnamon  
1/8 teaspoon cayenne pepper 

Mix all the ingredients together and adjust as necessary to fit your taste preferences - enjoy!