10 Reasons Everyone’s Stocking Up on Our Pumpkin Spice Latte

Pumpkin season is officially upon us, which means everyone from your best friend to your boss is talking — and buying — all things PSL. That’s why we’re back with our limited-edition Pumpkin Spice Cold Brew Coffee. And here’s why everyone is stocking up:

1. You can follow the PSL trend while staying totally vegan.

According to Spoon University, we’re “10x better than Starbucks.”

2. We use real pumpkin puree.

BevNet cheered the return of our PSL Cold Brew, calling out the pumpkin-y goodness.

“Califia Farms’ unique formulation has always featured real pumpkin puree, combined with the smooth taste of cold brew coffee and Califia’s award-winning, creamy Almondmilk.”

3. It’s got everything you’re looking for.

No dairy, pumpkin spice and smooth cold brew, our PSL “nails the seasonal trifecta,” if you ask Refinery29.

4. It tastes so good people are freaking out about it.

PopSugar advises people to “Stock Up on Califia’s Almond Milk Pumpkin Spice Latte Like a PSL-Apocalypse Is Upon Us”. Their taste testers had quite a bit to say such as:

“SO!! GOOD!! Light, spicy, and delicious.”

“One of the best pumpkin spice products out there. Ideal to transition into Fall!”

Well, hot damn.

5. Look at the numbers.

Other brands pack a hefty load of sugar but you can feel good about our PSL’s mere 12g of sugar per serving. In fact, Delish asked a dietician and here’s what they had to say:

“Instead of starting your day with the 40 grams of sugar found in a traditional pumpkin spice latte, opt for this extra smooth, and super pumpkin-y cold brew from Califia Farms.”

6. Our PSL keeps it real.

You’ll love the way it tastes and your body will love the complete lack of artificial ingredients. Win-win.

📷  @tommileefarnham
📷  @tommileefarnham

7. Get this: you can even make waffles with it.

📷:  @starsinthecity
📷:  @starsinthecity

8. Or pie!

Try out In My Bowl’s recipe for “Pumpkin Spice Latte Pie”. You’re welcome.

9. And it can make some highly-drinkable cocktails.

10. It’s the perfect way to welcome the season.

So put on a sweater, take a selfie with an orange leaf and pour a tall glass of our Pumpkin Spice Latte Cold Brew. Happy fall to all!

📷:  @tamarsb
📷:  @tamarsb

Bringing Califia to Life: Have you Spotted us in SF + NY?

At Califia Farms, we believe great coffee should be available for everyone, everywhere. We mean truly responsibly-sourced, meticulously-roasted, and expertly-brewed coffee. That simple idea was the inspiration behind our our “Better Coffee For All” campaign — which maybe you’ve noticed in the form of #BetterCoffeeForAll on Instagram.  A year after launching that campaign for our first-ever Direct Trade-sourced, all-black cold brew coffee (what we call Black Label Cold Brew) we’re taking our message to new heights — think 14 by 90 feet and popping with color! So whether you’re in the Bay Area or the Tri-State Area, there’s something we think you should see.

Each mural is a unique, hand-painted art installation — inspired by our California heritage and our muse, Queen Califia — offering a brightly-colored interpretation of our “Better Coffee for All” campaign. Murals in Brooklyn and San Francisco, created in collaboration with the wonderfully talented graphic designer and illustrator Mallory Heyer, are on display this week through the end of September. And we’ve got more coming — we’re hitting the streets of Los Angeles in November. 

Our CEO, Greg Steltenpohl, explains: “Since inception, our brand has created a unique aesthetic to tell its story, helping to drive adoption of our delicious plant-based beverages through iconic, disruptive packaging and head-turning graphics. We are extending that approach with these stunning interpretations of our ‘Better Coffee for All’ mission, which aims to make premium, ‘better for the people and the planet’ coffees more accessible at the retail level. We believe that developing great-tasting coffee is its own kind of art, requiring hands-on care, curation and a singular creative vision. These vibrant, one-of-a-kind murals beautifully reflect that mission, and will brighten up the day of passers-by, while extending awareness of our delicious Black Label Cold Brew Coffee creations.”

Of course, if looking at these walls brightens a few people’s days, that’s more than great. But we recommend grabbing a bottle of Black Label Cold Brew Coffee (now available nationwide at Whole Foods Market) and taking in the murals — enjoying the product coupled with its artistic expression is the ultimate experience, thanks to Mallory Heyer.

Speaking of Mallory, the artist for the Brooklyn and San Francisco installations, she has created work for MTV, Refinery29, Simon & Schuster, LOGOtv, Google, Sony Music, and OkCupid, just to name a few. The brilliant artists of Colossal Media hand-drew and hand-painted the murals on the placements using 100% recycled paint. The result is a series of one-of-a-kind artworks that are vibrant, offering greater dimension and a more human touch than standard digital billboard reproductions. 

On display until October 1st, our Brooklyn mural is located in Williamsburg at North 14th + Wythe, and the San Francisco mural is located at Jackson Square, at the cross streets of Pacific + Sansome. The artist for the Los Angeles mural, to be located in West Hollywood at Melrose + Ogden, will be announced shortly. 

So pop into your local Whole Foods Market, grab a Black Label, and head down to Williamsburg or Jackson Square, sip and enjoy. You’ll see what we mean.

7 Drinks to Ring in the Summer Solstice, Califia-Style

As temperatures rise and the days get longer, finding a reliable way to cool down is completely, absolutely, 100%, necessary. Especially on the Summer Solstice — the longest day of the year (that’s today)! Finding a patch of shade helps, but a chill drink is more delicious (and we’d argue more enjoyable).

That’s where we come in. We have seven Califia-infused drinks that will help you cool off, keep the BBQ invites rolling in, and have friends asking for your recipes all summer. Feel free to play it off like you’ve secretly been a mixologist the whole time, or you could pay it forward and share this list with them.

Check these recipes that are great for enjoyment any time. All you need to do is dust off the liquor cabinet, grab some of our juicesplant milks, or cold brews, and get to mixing! Also, no need to take these recipes too literally — if adding something else strikes your fancy, by all means, freestyle!

1. Strawberry Basil Margarita

You’ll need:

2. Royal Rumchata

You’ll need:

  • Horchata
  • Rum
  • Dash of cinnamon on top, for garnish (optional)

3. Spicy Citrus Margarita

You’ll need:

  • Meyer Lemonade
  • Tequila
  • Grand Marnier
  • Fresh-squeezed lime juice
  • Lime slice, for garnish (optional)
  • Cayenne + Salt (for the rim, optional)

4. The Califian Screwdriver

You’ll need:

  • Tangerine Juice
  • Vodka
  • Tangerine slice, for garnish (optional)

5. Hangover-free Ginger Mojito

You’ll need:

  • Ginger Limeade
  • Lime seltzer
  • Muddled mint leaves (use the curved side of a spoon if you don’t have a muddler)

6. Val’s Spiked Cold Brew

Our friend Val, of valcohol.co, created this delicious Concentrated Cold Brew-based cocktail for us a while back, but it’s 100% appropriate right this minute. We think you should mix one up and see for yourself.

You’ll need:

  • 2 oz Califia Farms Concentrated Cold Brew
  • 1 oz French V.S.O.P. Brandy
  • 1 oz homemade rosemary syrup*
  • Dash of grapefruit bitters
  • Club soda, to top
  • Grapefruit slice and rosemary sprig, for garnish

*How to make the rosemary syrup: heat ½ cup pure cane sugar and two cups water in a small saucepan until sugar dissolves. Add 3 – 4 fresh rosemary sprigs and simmer for about five minutes (taste the syrup to make sure you’ve achieved the desired flavor strength). Remove rosemary with a slotted spoon and allow syrup to cool to room temperature before using in the cocktail. Store excess in the fridge for up to three weeks.

7. Green Machine Smoothie

You’ll need:

  • 1 cup fresh kale
  • 2 cups Original Almondmilk
  • 2 cups pineapple, cubed
  • Juice of ½ lemon
  • 1 Tablespoon fresh ginger
  • ¼ teaspoon turmeric
  • 1 banana
  • Handful of ice

Hello, UK!

We’re Califia Farms. Based in California, our mission is to bring you the most delicious, good-for-the-world foods by applying creativity and innovation to nature’s bounty, because we believe the world needs a healthier, plant-based food system.

That means all our products are plant-based, as well as dairy-free, soy-free, dairy-free, gluten-free, non-GMO, kosher, vegan, and carrageenan-free. How do we do it? We use passion, insight, and intuition to whip natural ingredients into beverages — like our Almond beverages and Cold Brew Coffees — that make it desirable and delicious to go plant-based.

Led by our CEO and founder, Greg Steltenpohl, who is widely recognised as a beverage visionary, we’re focused on making the future more mouthwatering by the minute. As he himself said: “Our mission is to create a healthy, lower-sugar, cleaner energy beverages that taste great.”

Our Almond beverages are specifically crafted in California, home to about 80% of the world’s total almond supply. Unlike other companies who import roasted almond paste and reconstitute it with water, our Almond beverages are made fresh at the source, starting from raw blanched almonds, to deliver a delicious, ultra-creamy texture.

Our Cold Brew Coffees all begin with a proprietary cold brewing process, which captures many flavour components that “hot brewing” doesn’t catch. The result is a smoother coffee experience, one that’s less acidic and tastier. Our line ranges from Black & White, which has no added sugar, to our XX Espresso, which is lightly sweetened, containing just 3% added sugar. 

As a company, we are committed to making beverages that are not only healthier for people but for our planet, too. That’s why sustainability is a core value at Califia Farms. We engage in a range of initiatives to minimise our environmental footprint, from improving packaging materials to using renewable energy, managing water, and developing Direct Trade relationships with coffee farmers. And now, as we begin to expand beyond the U.S., we’re thrilled that shipping by sea is the most carbon efficient form of transport — it allows us to make our products fresh at source in California and share them with the world.

Stop by your local shop for our Cold Brew Coffees and Almond beverages, both in grab-and-go 310ml bottles and take-home 750ml bottles. Check out all the products that are available in the U.K..

Let’s stay in touch. Chat with @CalifiaFarms on Facebook, Instagram, Twitter, Pinterest and Snapchat.

Hello, Australia!

We’re Califia Farms. Based in California, our mission is to bring you the most delicious, good-for-the-world foods by applying creativity and innovation to nature’s bounty, because we believe the world needs a healthier, plant-based food system.

That means all our products are plant-based, as well as dairy-free, soy-free, dairy-free, gluten-free, non-GMO, kosher, vegan, and carrageenan-free. How do we do it? We use passion, insight, and intuition to whip natural ingredients into beverages — like our Almond beverages and Cold Brew Coffees — that make it desirable and delicious to go plant-based.

Led by our CEO and founder, Greg Steltenpohl, who is widely recognised as a beverage visionary, we’re focused on making the future more mouthwatering by the minute. “Our mission is to create a healthy, lower-sugar, cleaner energy beverages that taste great. We are very excited to be entering this market and believe that Califia Farms products are a natural fit for discerning Australian coffee consumers who love healthy beverages, but who will not compromise on taste.”

Our Almond beverages are specifically crafted in California, home to about 80% of the world’s total almond supply. Unlike other companies who import roasted almond paste and reconstitute it with water, our Almond beverages are made fresh at the source, starting from raw blanched almonds, to deliver a delicious, ultra-creamy texture.

Our Cold Brew Coffees all begin with a proprietary cold brewing process, which captures many flavour components that “hot brewing” doesn’t catch. The result is a smoother coffee experience, one that’s less acidic and tastier. Our line ranges from Black & White, which has no added sugar, to our XX Espresso, which is lightly sweetened, containing just 3% added sugar. Even our Cocoa Noir contains 40% less sugar per 100ml than Australia’s leading brands of iced coffee.

As a company, we are committed to making beverages that are not only healthier for people but for our planet, too. That’s why sustainability is a core value at Califia Farms. We engage in a range of initiatives to minimise our environmental footprint, from improving packaging materials to using renewable energy, managing water, and developing Direct Trade relationships with coffee farmers. And now, as we begin to expand beyond the U.S., we’re thrilled that shipping by sea is the most carbon efficient form of transport — it allows us to make our products fresh at source in California and share them with the world.

Stop by your local store for our Cold Brew Coffees and Almond beverages, both in grab-and-go 310ml bottles and take-home 750ml bottles. Our products will begin popping up on shelves beginning May 1. Check out all the products that will available in Australia.

Let’s stay in touch. Chat with @CalifiaFarms on Facebook, Instagram, Twitter, Pinterest and Snapchat.

In Honor of Arbor Day: Meet Two Men Who Upcycle Fallen Trees

Traditionally, Arbor Day is about celebrating trees — from planting them to caring for them, it’s a day to appreciate what they represent: life. While we do this all the time — our almonds, coconuts, and other plants that contribute to our products are grown on trees — we considered who else in our community also takes this holiday to heart.

Turns out there’s an urban lumberyard called Angel City Lumber right in our backyard here in Downtown L.A., just over the Los Angeles River. While they’re not in the business of planting trees, they are contributing to the sustainability of them – a mission we’re totally behind. So we walked over, bottles of cold brew in hand, to get to know our neighbors.

As we walked up to the building, it became apparent whose facility it was despite minimal signage. Out front sat a truck hitched to flatbed trailer carrying a freshly fallen ten-foot log. Up a short driveway, the smell of fresh wood hits you immediately, and in a few more steps, we saw logs stacked and labeled according to species and length. Charles and Jeff, the co-owners, welcomed us to Angel City Lumber HQ. We poured some cold brew and conversation flowed.

“ACL started in 2015,” Jeff led off. “We’re carpenters, furniture makers, Charles’ wife is a fine furniture maker…we were just around wood a lot.” As trees fall in Los Angeles, they’re typically picked up and turned into wood chips and/or buried. As a result, “we saw how many trees were being wasted and we asked ‘why are we doing that?’ It just doesn’t make any sense.”

Charles chimed in: “These are gorgeous resources, they’re ending up in the garbage, and I look at my wife and all of these people who make beautiful furniture out of exactly the same stuff that’s coming down, and it’s this ridiculous waste.” Local furniture designers and artists like Charles’ wife typically have to pay exorbitant amounts of money for wood transported from well outside of Los Angeles County while trees in their backyard are being chipped up and tossed out. Jeff and Charles saw a business opportunity with a positive, sustainable twist, and jumped on it. As they said, “it turns out our product is beautiful garbage.”

If it wasn’t for ACL and similar businesses, “these trees would end up as chips or buried and releasing a lot of [carbon dioxide]. Down the line, if this urban lumber movement can prove viable, I’d hope it affects city planning. That would keep resources in the local community, too.”

It would appear that rescuing trees from the wood chipper has been going well. It only takes one look around Jeff and Charles’ space to be struck by the volume of wood in their possession. But getting all of it to ACL first requires awareness, and they’re a two-man team. So how does that happen?

Charles divulged, “It’s been word of mouth mainly. That’s at least how it started. Originally, we were in touch with a guy who’s the recycling manager up in Burbank, and he was a big proponent of what we were doing and from there, word started to get out. Now, we’re driven by two things: clients who call us and say, ‘hey, I have a redwood tree coming down. Can you use it?’ Or a tree company who says, ‘hey, I’m going to take down a cedar tree. I don’t want to just chip it up. Do you guys want it?’ These people really don’t want to see these trees go to waste. Plus, they’d have to pay landfill fees, dump fees, take an hour or two to cut up the log, so we save them those costs. It behooves all parties for us to take these trees, and it really is a symbiotic relationship.”

Ultimately, the real costs are incurred by Angel City Lumber in processing these trees and turning them into slabs for use. Then another lies with the consumer when they’re eventually for sale. Effectively, Angel City Lumber saves multiple entities both time and money just by doing their job, which in turn provides a more cost-effective product to LA-area artists and makers. Not to mention, “local lumber” has a nice ring to it.

Every once in awhile, someone will donate a tree and ask for a piece of it. “Our general deal with people who donate trees is, after cutting it up and drying the wood, we like to give them one slab from their log. It keeps their connection to the tree, and it could be an heirloom piece that stays in their family for over 100 years,” which is the embodiment of staying true to your roots. The two intend to do this for as long as they can.

Speaking of long-term goals, they’re keeping it simple. “We don’t aspire to make furniture. We’re gonna partner with Offerman Wood Shop, and they’re going to do our building for us. We want to be a locally sourced lumber yard with a showroom, and we’ll do some custom jobs.”

One example of upcycling lumber is also one of Charles’ favorite projects: “We’ve been doing this thing with Mia Lehrer for the landscape architecture for Los Angeles’ new football stadium. To make room, they had to cut down a bunch of trees, and they brought them here. We made them into useable lumber and they’ll use it as a bench in the beer garden, so the tree will go from living there to getting cut down to [Angel City Lumber] and back to its origin, which is now a part of the stadium. It’s our way of honoring the tree rather than chipping or burying it.”

Projects like this, in addition to their standard business, get Charles and Jeff visibly excited. When we talked long-term results, you could almost see their imaginations run wild. “Someday, we can start counting tanks of gas that were saved because a truck didn’t have to bring in 2,000 board feet of oak, because we were able to provide it from the city of LA.” But for now, “our goal is to provide locally-sourced lumber that’s well-dried, and stable. A lot of places you go, the wood is still wet, they get it from dodgy sources, there are bugs in it. We want to do a better job and put a better face on what can be a bit of a gruff industry.” And suddenly, we were really glad we walked the .8 miles to our neighbor’s space to get to know them.

Thank you to Jeff and Charles at Angel City Lumber for your commitment to local lumber, upcycling what might otherwise be considered trash, and for opening up your space to us.

From all of us at Califia Farms, Happy Arbor Day! Now let’s all go appreciate trees.

Cat & Cloud’s Stormy Float Is Childhood — Spiked

Sure, you’ve had root beer with your ice cream. Maybe you’ve even had a beer float. But a Nitro Cold Brew float? Next level. 

You’ll think you stumbled back in time with this adult beverage: Blend together equal parts Califia Nitro Cold Brew with a nitro stout beer (of your choosing), and top it with a generous scoop of almond ice cream. 

Creamy, comforting and — bonus! — caffeinated. 

RECIPE

  • Pour 5oz Califia Nitro Cold Brew of your choice (Latte, Mocha or New Orleans) into a glass
  • Pour 5oz nitrogen stout beer into the same glass
  • Top with 1 scoop of almond (or other non-dairy) ice cream

Now do it again. And again. And again.

Cat & Cloud’s Coffee Shake Covers All Bases

Why not combine your coffee with your breakfast?

This shake does just that, blending everything you need to conquer the day in one simple cup. It’s got caffeine, plant-based protein and healthy fats — and it goes without saying, it’s seriously tasty.

Café Latte Cold Brew offers up the caffeine; Better Half packs the MCTs — a.k.a. medium-chain triglycerides, a.k.a. naturally-occurring fatty acids, a.k.a. fats that are easily digested and rapidly used as energy; and almond butter delivers a serving of protein. 

It’s the one-two-three punch your morning has been missing. 

Ingredients:

Blend until smooth and enjoy. 

Treat Yourself to Peppermint Mocha Bundt Cake

The holidays are basically synonymous with baking. So this season, show your oven some love with this seriously inspired recipe from A Brown Table

CHOCOLATE BUNDT CAKE

INGREDIENTS

  • 226gm coconut oil, melted but cooled + 2 tablespoons to grease the mold
  • 3 cups (726gm) whole-wheat pastry flour
  • 1/4 cup (30gm) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine grain salt
  • 1 cup Califia Peppermint Mocha Cold Brew Coffee
  • 3 large eggs + 1 large egg yolk, cold
  • 1 1/2 cups (340gm) fine grain/baking sugar

INSTRUCTIONS

  • Grease the bundt cake pan with the two tablespoons of melted coconut oil. Then Take 1 tablespoon of the flour and dust the pan with the flour evenly.
  • In a large mixing bowl, dry whisk the remaining flour and all the dry ingredients up to the salt. Keep aside until ready to use.
  • In the bowl of a stand mixer, add the eggs, sugar and remaining coconut oil. Whisk on medium-high speed until pale yellow, this should take about 4 minutes. Replace the whisk with the paddle attachment, then add half of the whisked dry ingredients and half of the peppermint mocha milk into the batter. Whisk on low speed until just combined, then add the remaining flour mix and peppermint mocha milk to the cake batter. Pour this batter into the prepared bundt pan and bake in the preheated oven for 40 to 45 minutes, rotating the pan halfway through the baking process. The cake will rise and should be firm to touch when done. A skewer when inserted should come out clean through the center.
  • Allow the cake to cool in the pan for 10 minutes, then flip the cake over onto a plate lined with parchment paper and let it sit in the mold for 5 minutes. The cake should release easily, transfer the cake to a wire rack and allow cool completely to room temperature before glazing it.

Yields: 12 servings (one 2 quart bundt cake)  

CHOCOLATE GANACHE AND PEPPERMINT GLAZE

INGREDIENTS

  • 1 1/2 cups semisweet dark chocolate chips
  • 1 tablespoon coconut oil
  • 1/4 cup crushed candy canes, coarse

INSTRUCTIONS

  • Melt the chocolate and the coconut oil in a thick bottomed saucepan placed over a bowl of simmering water.
  • Stir until the chocolate is smooth and has a shiny sheen.
  • Pour the hot melted chocolate glaze over the top of the cake while it is sitting on a wire rack. You can use a parchment paper to collect the extra chocolate that drips to the bottom.
  • Sprinkle the crushed candy canes over the top of the cake and allow the chocolate to set before cutting.

Yields: About 1 1/2 cups