Autumn delicacies

Autumn is grazing us with it leaves in beautiful colours and a light turning everything golden. Yet as the days get shorter they inevitably get darker, too. And at the latest when rain and fog took over and temperatures seem to drop with each day, we crave something warm and comforting. So move aside for a bit, coffee! Here are our favorite hot latte variations, creamy and warming like a cozy blanket.


2 tbspchai tea
ca. 400 mlof any milk
2–4espresso shots
2 tspvanilla
4 tspmaple syrup or honey
1pinch cinnamon

Pour the milk into a small saucepan. Add maple syrup, vanilla and cinnamon while whisking constantly. When the milk is simmering, add the chai tea in a tea infuser or bag. In the meantime, make your espresso and add 1-2 shots to the bottom of each mug. Remove the milk from the heat, remove the tea bag and froth it using a coffee frother or a handheld blender. Slowly pour it overtop of the espresso. Top with cinnamon or cardamom seeds.


500 mlunsweetened vanilla almond milk
ca. 50 gpumpkin puree
1 tsp of eachground turmeric root and ginger
½ tspground ginger
¼ tsp of eachground nutmeg, allspice and clove
1 tbspmaple syrup or honey
2 tspmelted coconut oil

Bring the almond milk to a simmer in a small saucepan. In a blender, blend the pumpkin puree, coconut oil, syrup and all of the spices well until completely mixed. Once the almond milk is simmering, slowly pour in about a half. Blend and make sure everything is incorporated. Slowly blend in the rest of the almond milk and blend at high-speed until frothy. Pour and top with additional cinnamon or turmeric sprinkles.


2 tbspgranulated sugar
2 tbspmatcha powder
250 mlcoconut milk
350 mlof any milk
a dash ofcinnamon and vanilla

Whisk together the granulated sugar and the matcha powder in a bowl. Heat the coconut and other milk over medium-low heat. As soon as the milk comes to a simmer, remove it from heat and whisk in the matcha blend. Whisk vigorously with a matcha whisk or blend on high for 1 minute until frothy. Pour into a cup, top with matcha powder if you like, and serve warm.


60g of eachdark and milk chocolate
500 mlof any milk
2–4 tspsugar
4 tbspunsweetened cacao powder
2vanilla pods
tspground nutmeg

Chop chocolate to chunky bits. Pour milk into a small pan and bring to a low simmer. Add sugar and cacao while whisking constantly. Add the chopped chocolate and let it melt. Remove from the heat. Cut the vanilla pod lengthwise, scrape out the core and mix into the hot chocolate, let it steep for 4–5 minutes. Maybe reheat the chocolate and stir in the nutmeg. Sprinkle with marshmallows and serve.

Note: All recipes are made for roughly two serves in our Kaffeeform Latte Cup. Use the milk of your choice – oat, almond, coconut or cow milk – and experiment with sweetening and spice levels or add some booze? The best recipe is the one you like best.

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  • The Kaffeeform material

    All products are composed of used coffee grounds and other renewable, plant-based resources that are hardened with biopolymers. They are light but still exceptionally durable and robust.

    • Break-proof up to a drop height of 1.5m
    • Dishwasher-safe
    • Good insulating properties
    • Food-safe
    • Free from plasticisers/BPA
    • Conserves resources
    • Vegan
    • Cruelty-free
    • Completely recyclable

    Every cup is one-of-a-kind. The special appearance of the marbled surface that resembles wood is rounded off by a light coffee aroma.

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  • Conditions for business customers

    Minimum order quantities

    • 20 pieces / product
    • Weducer™ Cup with branding: 100 pieces

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    • approx. 10 working days (DE), 15 working days (EU), at full availability of goods
    • approx. 4-6 weeks for products with branding

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