Category Archives: Cafe

Acorn Cafe NOW OPEN!

This post is from 2018!

Please check out our Acorn Cafe page for the most up to date information!


We are soooo excited to announce that our cafe is finally ready to open tomorrow morning, Monday , January 15th bright & early at 7:30 AM!  Our cafe hours will be weekdays, 7:30am-6:00pm and weekends 9:30am-6:00pm.

We have expanded our team with some awesome folks that just so happen to be fabulous barista’s!  Our new cafe team will be led by our cafe manager Lily, who has done an amazing job getting everything set up!

We will be starting off with beverages, offering Deluca’s organic, fair trade coffee, espresso, latte’s and local teas from Hollow Reed Holistic and Amsterdam Tea Room.  You can also grab a Morning Glory muffin from Tallgrass Bakery to pair with your morning beverage! We will have some feature beverages that will change monthly and our menu will expand as we settle in, to include adaptogens, smoothies,

Meet our new staff!

smoothie bowls, soups, salads, summer rolls, chia seed puddings and lots of Happy Dance Hummus!  Our menu so far is all vegan even though we stated we were a vegetarian cafe.  We hope everyone is open to trying some new things, including dairy free options and sugar alternatives.

Watch for updates as we announce new additions, including food items and in-store sampling! We have so many exciting things planned and can’t wait to be able to share them with you!

DIY Pumpkin Spice Lattes

As soon as the leaves start falling I begin craving anything warm, spicy, and comforting!  As convenient as it may be to stop off at Starbucks on the way home, it’s so much nicer to stay in pajamas on a Sunday morning and whip up some homemade pumpkin spice lattes. –It’s easy, trust me!

 Pumpkin Spice Lattes (Makes enough for 2)

Ingredients

  • 2 cups of milk of choice (I used soy)
  • 2-4 tbsp of pumpkin puree
  • sweetener of choice to taste (I used 2 tbsp maple syrup)
  • 1 tsp pumpkin spice
  • ½ tsp cinnamon (because more cinnamon is always better)

¼ cup espresso or 1 cup strong coffee (I used a ratio of 4 tsbp of coffee grounds to 1 cup of boiled water in my french press)


Directions

Combine milk, pumpkin puree, and sweetener in a saucepan.

Cook on medium heat while stirring, until steaming.

Bring to a boil and add spices.

Whisk well.

Pour in espresso or strong coffee.

Divide into two mugs and top with cinnamon.

~Enjoy!

Article & photo’s by Lily Thrift