There’s a chill in the air and San Francisco finally feels like winter! Christmas trees are popping up in our neighbors' windows, the skyscrapers downtown are putting up their decorations and lights… hooray for the holidays!
And what better way to celebrate than whipping up a delicious homemade latte?! Cozy up in front of the fire (er, or some clanking old-school heating pipes) and watch Elf on repeat. You know you want to!
Try these with my Infused Sugars – COCOA, VANILLA, CINNAMON, & CAFE MOCHA!
Ingredients
PEPPERMINT MOCHA
- 1 cup milk of choice
- 2 tablespoons cocoa powder
- 1 teaspoon peppermint extract (add 1/4 teaspoon at a time to taste as some extracts are way stronger than others!)
- 2 teaspoons VANILLA Infused Sugar
- 1-2 shots espresso (or ½ cup strongly brewed coffee)
- whipped cream of choice (optional)
- COCOA Infused Sugar, for garnish
GINGERBREAD LATTE
- 1 cup milk of choice
- 1/2 tablespoon molasses
- 1/4 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon all-spice or ground cloves
- 1 teaspoon vanilla
- 2 teaspoons CINNAMON Infused Sugar
- 1-2 shots espresso (or ½ cup strongly brewed coffee)
- whipped cream of choice (optional)
- CINNAMON Infused Sugar, for garnish
EGGNOG LATTE
- 1 cup milk of choice
- 1 teaspoon CINNAMON Infused Sugar
- 1 teaspoon VANILLA Infused Sugar
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 egg yolk
- 1-2 shots espresso (or ½ cup strongly brewed coffee)
- whipped cream of choice (optional)
- CINNAMON Infused Sugar and/or VANILLA Infused Sugar, for garnish
Instructions
PEPPERMINT MOCHA
In a small saucepan, heat the milk, cocoa powder, peppermint extract and palm sugar or honey (optional, depending how sweet you want it). Once it is heated and lightly frothy, add the espresso or coffee, and stir to combine.
At this point you can use an immersion blender or high-speed blender to add more frothiness. Or, you could use a frother for the milk mixture, and add this to your coffee separately.
Top with the whipped coconut cream (or regular whipped cream if you can tolerate dairy) and a sprinkling of my COCOA infused sugar.
GINGERBREAD LATTE
In a small saucepan, heat the milk, spices, vanilla, and maple syrup. Once it is heated and lightly frothy, add the espresso or coffee, and stir to combine – about 5 minutes.
At this point you can use an immersion blender or high-speed blender to add more frothiness. Or, you could use a frother for the milk mixture, and add this to your coffee separately.
Top with whipped coconut cream (or regular whipped cream if you can tolerate dairy) and a sprinkling of my CINNAMON infused sugar.
EGGNOG LATTE
Warm the milk, maple syrup, vanilla, cinnamon and nutmeg over medium-low heat for about 5 minutes, stirring occasionally. In a separate bowl, whip the egg yolk until pale and frothy.
Add a few tablespoons of the milk mixture into the egg yolks to temper the eggs (if you dump the eggs into the warmed milk too quickly, you'll end up with scrambled eggs!), then pour the egg mixture back into the warm milk and continue to heat the mixture for a minute or two longer.
To serve, combine the eggnog with the espresso. At this point you can use an immersion blender or high-speed blender to add more frothiness. Or, you could use a frother for the milk mixture, and add this to your coffee separately.
Top with whipped coconut cream (or regular whipped cream if you can tolerate dairy) and a sprinkling of my CINNAMON & VANILLA infused sugars.
*Recipe above is not egg-free, though you could omit the egg yolk for a slightly less creamy version with the same flavors.