- 2 tsp- 1 TB cinnamon vanilla simple syrup
- Coffee
- Frothed milk
Brew coffee using your preferred method. Add simple syrup to hot coffee and stir to combine. Top with frothed milk! So yum!
Cinnamon Vanilla Coffee
Category: Coffee and Tea
Iced Mocha
- Quick Chocolate Almond Milk
- Coffee, room temperature
- Ice
Fill coffee cup 2/3 of the way with room temperature coffee. Add a few ice cubes and pour Quick Chocolate Almond Milk over coffee. Stir to combine. Enjoy!
Iced Dalgona with Cacao Hemp Milk
Cacao hemp milk:
- 2 cups water
- 3 TB hemp seeds
- Pinch sea salt
- 1/8 tsp vanilla
- 1 tsp cacao powder
- 2-3 tsp coconut sugar or maple syrup
Mix all ingredients together in a blender until we’ll combined and frothy.
Dalgona Coffee:
- Milk of choice (I used the above listed hemp milk)
- Ice
- 1 TB Instant coffee (mine is mixed with reishi)
- 1/8 tsp vanilla
- 2 tsp coconut sugar
- 1 TB hot water
Pour milk of choice over ice.
In a small cup or bowl combine the instant coffee, sugar, vanilla and water using a handheld frother. Combine until the mixtures expands and thickens.
Pour sugar coffee mixture over milk and ice. Best served with a spoon- enjoy!
Mint and Dandelion Tea with Frothed Pecan Milk
Dandelion Tea bag
Water
1-2 mint cube(s)
1 tsp honey
Pecan milk
Make enough dandelion tea (I used traditional medicinals brand) to fill your mug 2/3 of the way. Pour hot water over tea bag and mint cube(s). Let sit for 5 minutes. Remove tea bag and add a teaspoon of honey.
Froth pecan milk and pour over tea! Enjoy!
Mint Cubes
Package of mint
1 1/2 cups water
Combine the ingredients in a blender. Pour through a fine mesh strainer (or cheesecloth) into a liquid measuring cup and then pour into silicone ice cube molds.
Freeze overnight.
Enjoy! These make a great instant tea (just add hot water) or are a great addition to any tea!
Slushy Mocha
- 1 1/4 cup coffee, at room temperature (I used Purity coffee and Organo Gold king coffee)
- 3/4 cup milk
- 2 tsp cacao powder
- Pinch of sea salt
- 1 TB maple syrup
- 1/8 tsp vanilla
- 2 cups ice
Blend coffee, milk, cacao, maple syrup, salt and vanilla together in a blender for a few seconds. Add ice and blend on high just until you get a thick slushy consistency.
Pour and enjoy! ☕️ 🧊 🍫 🍁
Caramel Butter Sugar Latte
This is such a wonderful winter/holiday season treat!
Caramel Butter Sugar Syrup:
- 1/4 cup Coconut sugar
- 1/4 cup water
- 1 TB butter
- 1/16 tsp Almond extract
- 1/4 tsp Vanilla extract
Bring sugar and water to a simmer over medium low heat. Simmer for 2 minutes, swirling the pan periodically. Add butter, continue to simmer and swirl the pan for 3 minutes. Remove the pan from the heat and stir in almond and vanilla extract. Pour into a little heat proof dish and use immediately or allow to come to room temperature and refrigerate until ready to use.
Caramel Butter Sugar Latte:
- Coffee
- 1-3 TB Caramel Butter Sugar Syrup (depends on how sweet you want it)
- Frothed milk
Make coffee as you normally would (I used a French press to brew Purity Cofffee with Organo King Coffee). Once coffee is ready, fill your mug about 2/3 of the way with hot coffee and add the sugar syrup. Stir to combine. Top with frothed milk. Enjoy!
Marshmallow Mocha
Per cup of mocha:
- Coffee (I brewed Purity coffee with Organo Gold king coffee)
- 1 1/2 tsp cacao powder
- 2-3 tsp maple syrup
- Pinch of sea salt
- 1/4 tsp vanilla
- 1/2 cup frothed milk
- Marshmallows (I made marshmallows this year!!)
Add coffee to your mug, filling 2/3 of the way. Add cacao powder, maple syrup, sea salt and vanilla to the coffee and stir to combine (I used my handheld frother, but a spoon will work too). Froth milk and pour over cacao coffee mixture. Top with marshmallows and enjoy!
Happy Holidays!!
Pumpkin Cinnamon Sugar Latte
Makes 2 lattes:
- 4 TB Pumpkin syrup (blend 3/4 cup pumpkin purée, 4 TB maple syrup, 2 tsp vanilla and a large pinch of sea salt)
- 2 cups Hot coffee (I used Purity Coffee and added Four Sigmatic lions mane and cordyceps)
- Cinnamon sugar spiced milk (froth together 3/4 cup milk, 1 tsp coconut sugar, 1 tsp vanilla and a heaping 1/4 tsp cinnamon)
Add pumpkin syrup to hot coffee and stir to combine (alternatively you can blend pumpkin syrup and coffee in a blender). Pour spiced milk over pumpkin coffee. Yum!!
Cinnamon Sugar Spiced Milk
This spiced milk is perfect for lattes this season! Makes enough milk for 2 lattes:
- 3/4 cup Milk
- 1 tsp coconut palm sugar
- 1 tsp vanilla
- Heaping 1/4 tsp cinnamon
Froth all ingredients together in a frother (alternatively you can blend all ingredients in a blender) and pour over coffee!
