Fall gets many of us excited—the cooler weather brings changing colors, family gatherings, and lots of seasonal decor. With today being National Coffee Day, we thought we would share some of our favorite cozy, fall-themed drinks.
Pumpkin Spice Latte
We'll start with the famous classic we all know—the PSL. It's actually pretty easy to make at home.
1 cup milk (any kind you prefer)
1/2 cup strongly brewed hot coffee or 2 shots of espresso
2 tbsp of pumpkin puree
1 tbsp of sugar (you can add more depending on your taste)
1 tsp of vanilla
1/4 tsp of pumpkin spices
top with whipped cream (optional)
1. Pour your milk, pumpkin puree, vanilla, and sugar into a small saucepan. Whisk and heat until thoroughly warmed—do not boil.
2. Remove from heat and whisk in your pumpkin pie spice.
3. Pour coffee or espresso shots in a cup. Pour milk mixture over top.
4. Top with whipped cream, sprinkle with cinnamon, and enjoy!
We all love a warm snickerdoodle cookie, but did you know you can enjoy it as a latte too? Here's the recipe:
1-1/2 cup milk
2 tbsp light brown sugar
1/4 tsp ground cinnamon
1/2 cup espresso or coffee
Cinnamon sugar to sprinkle on top
1. Pour the milk into a small jar that has a lid, add the light brown sugar and cinnamon.
2. Tighten the lid onto the jar and shake for about 1 min.
3. Remove the lid and heat the milk in the microwave for about 30 seconds.
4. Pour coffee or espresso into mug, pour the warm milk into the mug with the coffee. Spoon out any remaining foamy milk if left.
5. Sprinkle cinnamon sugar on top.
Spiced Vanilla Latte
And finally, if you'd like something with a little bit of kick then you should definitely try this recipe:
1 cup water
1 cup Dixie Crystals sugar
3 cardamom pods
2 cinnamon sticks
1 vanilla bean, split and seeded
4 tbsp coarse ground coffee
16 oz very hot (but not boiling) water
Almond Breeze Almond Milk
1. In a medium saucepan, combine water and sugar. Crush cardamom pods and add to the pot. Break the cinnamon sticks in half, add the vanilla bean and grate some nutmeg into the mixture.
2. Bring to a boil, cook until the sugar is dissolved. Let the syrup come to room temperature. Pour the syrup through a sieve. Pour into a bottle. I like to keep the vanilla bean in the bottle, I think that it looks pretty.
3. Add the coffee to the bottom of the french press. Pour water over the beans and stir with a wooden spoon. Top with the plunger, but do not press it down yet. Let the coffee sit for 4 minutes. Press the plunger down.
4. Fill the frother with cold almond milk to the fill line. Microwave for 30 to 60 seconds. Froth until the milk triples in volume.
5. Add a Tablespoon or two of vanilla spice syrup to the bottom of the cup. Fill halfway with coffee. Fill the rest of the cup with frothed milk. Grate nutmeg on top.