Imperial Stout with Decaf Coffee, Coconut Milk, Coconut, Vanilla Bean, Cinnamon, Nutmeg, Ginger, Clove, and Pumpkin Seeds

A relapse into the sanctimony of incrimination. The place where entombed souls remain vibrant, shake truths, and arise immortally. The Vegan Decaf Latte is revived, and after how much we adored the first one, we’re stoked on this evolution. In order to pull off the legitimacy of a Vegan Decaf Latte, we made our own in house coconut milk from heavy macaroon coconut and added fresh Madagascar vanilla beans to add a richness that trumps your daily Cappuchino. Again we turn to Summit Coffee Co. for their decaf Descent coffee beans for all the coffee explosion without all the jitters. We then took some liberties with the season, adding Spicewalla’s most excellent Pumpkin Spice blend of Cinnamon, Nutmeg, Ginger and Clove, spruced up with some Forestry Camp-roasted pumpkin seeds for good measure. Plate up some whipped cream-topped pumpkin Frappuccino, German chocolate cake, and coconut laced tiramisu.