Tag: latte

Dirty Chai Latte

Here is another alternative to a pumpkin spice latte. This one is called the Dirty Chai Latte

What you’ll need:

3/4 cups of water

1/4 cup unsweetened almond or unsweetened coconut milk

2 pieces thinly sliced ginger

1 cinnamon stick or a dash of ground cinnamon

1 dash ground cardamom

1 dash fresh ground black pepper

1 dash ground fennel

1 bag chai tea

1 shot of brewed espresso

1 tsp honey

Combine and heat water and almond milk in a small saucepan over medium to high heat. Just was the mixture begins to boil add ginger, cinnamon, pepper, cardamom and fennel. Once the mixture boils remove from the heat. Add the tea bag and let steep for 2 minutes. Pour the mixture into a mug and add freshly brewed espresso and honey, make sure to mix them well. Enjoy immediately!

 

 

Alternative to Pumpkin Spice Latte

Pumpkin Spice flavored, well, anything has become so ubiquitous with fall the flavor has become the butt of jokes and memes all over social media and pop culture. For some of us, we simply want to try something different however we feel about pumpkin spice coffee drinks.

This one will take a little more effort as it requires a homemade, flavored simple syrup. But don’t fret! Flavor infused simple syrups are easy to make and are easy to adjust to yield as little as about 8ozs to as much as you want to make at once.

Remember, the fresher your spices the better. Old ingredients may require more spices to get the same flavor. The ingredients you’ll need for this fall flavored simple syrup are as follows:

1 cup of water

1 cup of sugar

4 whole cloves

4 whole black peppercorns

2 cinnamon sticks

1 whole nutmeg nut

1 whole star anise

1 one inch piece of lemon zest

Use a medium sized saucepan and medium heat. Mix the sugar and water. Add all other ingredients to the sugar and water. Stir the mixture until the sugar dissolves and you have a relatively clear liquid. Bring the mixture to a slow simmer for approximately 3-4. Remove from stove top and allow to syrup to come down to room temperature. Some strain out just the zest, anise cloves, and peppercorns. Some strain out all the spices. Store in an airtight container. Simple syrups don’t need to be refrigerated, but it will increase the shelf life. If refrigerated let the syrup warm up a bit before using.

For you’re the latte you’ll need the following

1/2 cup of whole milk

1 tbs fall spice simple syrup

1/3 cup freshly brewed espresso

Ground cinnamon

Star anise (garnish)

To make the latte use a saucepan medium to low heat to warm the milk. Use a wire whisk to briskly stir the milk into foam. Pour brewed espresso into mug and mix in the simple syrup. Pour in the milk, hold back the foam with a spoon. Next, spoon the foam over top.

Optional additions are a sprinkle of cinnamon on top or garnishing with a cinnamon stick or star anise.

Obviously, the simple syrup could be added to any “plain” coffee beverage you want to spice up for fall!

 

Almost Spring Latte Recipe

It is quite spring but here in Ohio we are having some warmer whether and a flower is popping up here and there. It is also almost St. Patrick’s Day. Here is an unusual coffee treat to warm you up if you still need or add ice if things are feeling a little stuffy.

Lavender Mint Latte
2 ounces espresso
5 ounces cold whole milk
3/4 ounce lavender syrup
2/3 ounce peppermint syrup
mint leaf

Add premade espresso to your favorite glass. In whatever you’ll use to steam the milk add milk, lavender syrup and peppermint syrup. Pour milk over the coffee. Hold the froth until you’ve poured enough milk. Mint leaf for garnish.

Steamed Milk at Home:
Add desired amount of milk to a small pan.
Keep your stove on low-medium.
Stir milk gently until the temperature reaches 150°F.
Add the steamed milk to brewed coffee, or froth as desired with whisk.

Pumpkin Spice Latte Cookie

Your favorite fall treat, a pumpkin spice latte, but in cookie form!

 

Ingredients

 

3 cups white whole-wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 large eggs

1 (15 ounce) can unseasoned pumpkin puree

2 cups light brown sugar

1 cup grapeseed or canola oil

3 tablespoons milk, divided

1 tablespoon pumpkin pie spice plus 1 teaspoon, divided

3 teaspoons instant espresso powder, divided

1 teaspoon vanilla extract

8 ounces reduced-fat cream cheese, softened

4 tablespoons (1/2 stick) butter, softened

1 cup confectioners’ sugar

 

Instructions

Heat oven to 375 degrees F. Line two baking sheets with parchment paper.

Combine (whisking) flour, baking powder, baking soda and salt in a medium bowl.

Combine eggs, pumpkin, brown sugar and oil in a stand mixer or with an electric hand mixer until well mixed. Add 2 tablespoons milk, 1 tablespoon pumpkin pie spice, 2 teaspoons espresso powder and vanilla and mix until well mixed. Add the flour mixture in 3 parts, mixing until just combined after each additional ingredient.

Use 2 tablespoons per cookie. Drop rounds of the dough onto the prepared pans. 2 inches apart. Bake cookies until firm and dry to touch. About 13 minutes. Let cool on the pans for 5 minutes. Then move to a cooling rack to cool completely. About 20 minutes.

Mix cream cheese, butter and confectioners’ sugar until very smooth. Add the leftover 1 tablespoon milk and 1 teaspoon each pumpkin pie spice and espresso powder in a small bowl; beat until combined, about 30 seconds. Spread the frosting on the cookies.

 

Homemade, Lower Calorie Pumpkin Spice Latte Recipe

Love it or hate it, it is that pumpkin spice time of year. One of the most popular items on that one-flavor menu is the pumpkin spice latte. And you do not need to own an espresso maker to enjoy making one for yourself.

After the initial purchase of supplies, making the latte yourself will be cheaper and you don’t have to change out of your pajamas (OK, maybe you wouldn’t anyway) or leave the house to get one.

This recipe is for two servings.

Ingredients

1 cup strongly brewed coffee or espresso (start by adding +1/3 coffee if not brewing espresso)

1 cup coconut milk (dairy eaters feel free to use real milk)

1/4 tsp vanilla extract (vanilla flavor will work in a pinch)

1 tbsp pumpkin puree (canned or fresh)

¾ tsp pumpkin pie spice (made by hand: 1/4 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp allspice, and 1/8 tsp ginger)

1 pinch sea salt (regular salt is fine too)

maple syrup (or other sweetener to taste)

whipped cream topping (we hesitate to call this optional!)

Instructions

Split the coffee into two large mugs. Add (coconut) milk, vanilla, pumpkin puree, pumpkin pie spice salt all into a small saucepan. Place pan on medium heat. Whisk to combine ingredients.

When temperature is to your taste, remove from heat and blend until smooth if you wish. Be careful blending hot liquids, steam can make the blender lid pop! (Blending not required if whisked well). Divide the mixture between the two mugs. Sweetener to taste. Top with whipped cream and maybe a sprinkle of pie spice.