Gingerbread Latte Recipe – Homemade
Total Time: 1m Yield: 1 serving
- 1/4 tsp cinnamon
- 1/8 tsp ground ginger
- 2 tsp molasses - blackstrap or regular
- 1 tsp pure vanilla extract
- 3 tbsp strong coffee
- 1 cup milk of choice - almondmilk, coconutmilk, etc. sweetener of choice, to taste
Mix everything together in a small pot or in a mug. Then heat until desired temperature is reached. (Alternatively, if you want a foamy latte: Mix spices into coffee. In a big measuring cup, heat or microwave the milk until foamy. Then pour the milk into the coffee mixture.)
Source: Chocolate Covered Katie
White Chocolate Mocha Latte
- 3⁄4 cup milk
- 2 tbsp white chocolate chips
- 1⁄4 tsp vanilla extract
- Espresso coffee beans, finely ground
Total time :10 mins | Serves 1
Pour the milk into a small saucepan; add the white chocolate chips and 1⁄4 tsp of vanilla extract.
Heat over medium low heat, stirring often, just until the white chocolate is melted (do not allow to boil).
The milk will get hotter while it's steaming later.
Fill your espresso maker filter holder with the ground espresso and pack it firmly in place.
Place the filter holder into the machine and lock it in place.
Fill the frothing pitcher with water and pour into the machine and replace the lid.
Turn the machine to the espresso setting to begin brewing espresso.
Once the brewing begins, and the espresso has started dripping into the metal carafe, flip the knob to the steaming setting.
Steam the white chocolate milk, gently moving the coffee mug slightly up an down (to heat the milk through), as well as letting the tip of the steam rise just above the milk to get a nice froth. Finish the steaming process once you have a nice froth and the milk is hot.
Turn knob back to the espresso setting and let the remaining espresso drip into the carafe.
Flip back to the steaming setting to release all of the pressure from the steamer.
Carefully pour the espresso into the steamed & frothy milk, to taste. Enjoy.
Source: For the Love of Cooking
Five-Minute Homemade Peppermint Mocha
- 1 c milk, any kind but whole works best 1/4 c strong coffee or espresso
- 2 Tbsp granulated sugar
- 2 Tbsp cocoa powder
- 1/8-1/4 tsp peppermint extract (depending upon your minty preference--I used around 1/8)
- Winter sprinkles
- Mini Chocolate Chips Chocolate Syrup
- 1/2 c heavy whipping cream 2 Tbsp powdered sugar
- 1/8 tsp peppermint extract
1. With a mixer, whip heavy cream until it thickens into a whipped cream consistency, about 5-6 minutes. Add in powdered sugar and peppermint extract. Mix until combined.
In the microwave (or stove) heat milk and peppermint extract until hot and steaming (but not boiling), about 1-2 minutes.
Add in cocoa powder and sugar and whip with a whisk until the milk is foamy, about 30 seconds to a minute.
In a mug with a 1/4 c of espresso, pour in the frothed milk. Top with whipped cream, mini chips, winter sprinkles, and chocolate syrup.
Source: A Latte Food
Homemade Eggnog Latte
Homemade eggnog lattes at home without having to use an espresso machine.
- 1 cup of strong hot fresh coffee
- 2/3 cup eggnog
- 1/4 cup cream or half & half
- 1/8 tsp of ground cinnamon
- pinch of ground nutmeg
- sugar optional - see notes
- whip cream
1. In a small saucepan on the stove over low to medium heat, simmer and whisk together the eggnog, sugar, cinnamon and nutmeg for about 3 minutes. Whisk constantly so the mix doesn't burn. You will see that the mixture will begin to get a bit frothy.
In the mean time, make yourself a cup of hot coffee.
When the eggnog mixture has been heated thoroughly add it to the coffee.
To make it extra delicious add some whipped cream and a sprinkle of nutmeg.
Sugar can (or not be) added depending on how sweet you want your latte. Eggnog on its own is quite sweet, so you may not need the extra sugar.
Source: A Pretty Life in the Suburbs