*waits for an impending riot and soul crushing debate.*
No? Okay. It’s just my opinion. I know there are thousands – millions! – of you out there who live for the pumpkin spice latte. I used to be one of you! Back when I was a young’un I lived for the day when they were announced back in stores at the beginning of fall. They are a classic symbol of autumn, and I was all over it.
Now, though, I find them overwhelmingly sweet, and I can’t stand whatever pumpkin flavouring they use. It doesn’t taste like pumpkin! It tastes like allspice, and lots of cinnamon and cloves, but definitely not pumpkin.
I was never a huge fan of coffee back then, which may have been why I loved them so; I got a bit of a caffeine rush but the taste was masked by an abundance of sweetener, milk, and spices.
These days, while I’m not a coffee fanatic, I do enjoy a cup every once-in-a-while, as long as it’s not too strong and combined with lots of milk. Matt has converted me to coffee, especially since he splurged on a new fan-shay coffee maker and has started going gaga over different types of beans. It’s hard to dislike coffee when you live with a coffee freak.
These maple cinnamon lattes are my replacement to the pumpkin spice latte. Coffee, brewed however strong you like, with warm, frothy milk, sweetened with a bit of real maple syrup and a generous dash of cinnamon. It’s fall in a cup.
Perfect for those lazy Sunday mornings, when you wake up to the rain and a chill in the air.
Best served while bundled under a pile of cozy blankets.
If you’re on #TeamTea, like I usually am (I can only have coffee as a treat, not every day), try this recipe with tea instead! Simply replace the coffee with your favourite tea – preferably a strong black tea – and proceed with the recipe.
|Maple Cinnamon Latte|| |
- ¾ cup milk*
- ½ cup coffee (brewed as strong as you like)
- 1 - 11/2 Tbsp maple syrup
- ¼ tsp cinnamon, plus more for garnish
- Cinnamon stick, for garnish (optional)
- Pour milk into a medium-sized mason jar and screw on the lid. Shake for 10-15 seconds until foam starts to form at the top. Remove lid and microwave jar for about 45 seconds or until milk is hot to the touch and foamy. Keep an eye on the milk as you microwave to keep it from bubbling.
- Pour hot coffee into a mug and stir in the maple syrup and cinnamon. Top with milk, spooning the foam onto the top. Sprinkle with cinnamon and serve with a cinnamon stick, if desired.