Recipes for Sustainability

Warm Up with Cold Weather Recipes

Nothing tastes better on a chilly day than a warm beverage and a slice of something sweet. That’s why we’ve put together a few fabulous cold-weather recipes—courtesy of our friends at Vegetarian Times—featuring ingredients sourced from Rainforest Alliance Certified™ farms.

You can find everything you need to make these delicious dishes on Shop the Frog.

9018281043_ee53033d2a_c (1)
Mexican Hot Chocolate


  • 1 quart of water or milk
  • 1 3-oz bittersweet chocolate tablet made with Rainforest Alliance Certified cocoa, coarsely chopped
  • 9 Rainforest Alliance Certified cinnamon sticks
  • Pinch of cayenne pepper


  1. Heat 1 cup water or milk with chocolate in saucepan over medium heat.
  2. Stir until chocolate has melted.
  3. Add remaining water or milk, and bring to a simmer.
  4. Remove from heat, stir in pinch of cayenne pepper, and beat with whisk or electric mixer on low, until foamy.
  5. Serve in mugs garnished with cinnamon sticks.

Teatime Mulled Wine


  • 12 whole cloves
  • 1 Rainforest Alliance Certified orange, quartered
  • 1 750-ml. bottle of Willamette Valley Vineyard red wine, sealed with FSC/Rainforest Alliance Certified cork
  • 3/4 cup sugar
  • 2 Rainforest Alliance Certified cinnamon sticks
  • 1 bag of chamomile tea
  • Orange slices and whole cloves, for garnish


  1. Insert 3 cloves into skin of each orange quarter.
  2. Place orange quarters, wine, sugar and cinnamon sticks in large saucepan and heat until wine is steaming, but not boiling.
  3. Reduce heat to low, cover and let steam 30 minutes.
  4. Steep tea in 1 cup of boiling water for 5 minutes.
  5. Remove tea bag and stir tea into wine mixture.
  6. Serve in cups garnished with orange slices pierced with cloves.

Chocolate Crusted Pumpkin Pie



  • 1 1/4 cups all-purpose flour
  • 1/4 cup of unsweetened Rainforest Alliance Certified cocoa powder
  • 1/2 cup confectioners’ sugar
  • 1 stick of butter, cubed
  • 1/4 tsp Rainforest Alliance Certified vanilla extract


  • 1 1/2 cups oven-roasted pumpkin puree or 1 15-oz can pureed pumpkin
  • 1 cup dairy milk or almond mil
  • 2 Tbs lemon juice
  • 1/2 cup light brown sugar
  • 1/4 cup cornstarch
  • 1 tsp ground ginger
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground Rainforest Alliance Certified cinnamon
  • 1/8 tsp ground cloves
  • 6 tbs butter, melted



  1. Pulse flour, Rainforest Alliance Certified cocoa and confectioners’ sugar in food processor until combined.
  2. Add butter and process until mixture resembles sand.
  3. With processor running, add Rainforest Alliance Certified vanilla and 3 to 4 Tbs cold water and process until smooth dough forms.
  4. Chill dough for 2 hrs.
  5. Roll out dough to 11-inch circle on floured work surface.
  6. Press dough into 9-inch pie pan and chill for 30 minutes.


  1. Drain pumpkin in mesh strainer over bowl for 30 minutes.
  2. Combine dairy or almond milk, and lemon juice in bowl.
  3. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, Rainforest Alliance Certified cinnamon and cloves in bowl.
  4. Whisk in almond milk mixture, then pumpkin and butter.


  1. Preheat oven to 400° F.
  2. Place crust on baking sheet, top with parchment paper and fill with dried beans to weigh down.
  3. Reduce oven heat to 350° F and bake crust for 10 minutes.
  4. Remove parchment and beans, and bake 5 minutes.
  5. Pour filling into crust and bake 25 to 30 minutes–or until filling is bubbling in center.
  6. Cool completely before serving.

Banana Pudding


  • 1/3 cup raw cane sugar
  • 4 Tbs cornstarch
  • 1/8 tsp salt
  • 3 cups coconut milk or dairy milk, divided
  • 1 1/2 tsp Rainforest Alliance Certified vanilla extract
  • 3 very ripe Rainforest Alliance Certified bananas, sliced
  • 48 vanilla wafer cookies
  • Whipped topping (optional)


  1. Place sugar, cornstarch and salt in saucepan, and gradually whisk in milk.
  2. Bring mixture to a boil over medium-low heat. Cook 5 minutes, or until thickened, whisking constantly.
  3. Stir in vanilla, then banana slices.
  4. Line bottom of 11- x 7-inch baking dish with 24 cookies.
  5. Spread hot pudding over top, making sure bananas are submerged to prevent browning.
  6. Top with remaining 24 cookies, cover with plastic wrap, and cool.
  7. Refrigerate until cold.
  8. Top with whipped topping (if using).

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s