With autumn approaching, iced coffee is out, and spice lattes are in. There’s just something about sitting outside with a cool breeze and a warm drink to sip on.
With most Americans on the pumpkin spice bandwagon, finding a recipe that doesn’t involve these trendy flavors may be tricky. And you know what? That’s okay with us! Pumpkin spice remains king in the fall weather, and we can’t find any reason not to follow along. But for those who are ready to switch things up, the perfect spice latte has arrived.
Did you catch last week’s after was on fall drink specialties that weren’t called pumpkin spice? If you didn’t, make sure you read up on the four options we laid out before coming back here to test out your knowledge.
Today’s recipe doesn’t include pumpkin, but the spice remains a staple. Our perfect spice latte has plenty of cinnamon and touches of peppery cloves, spices, ginger, and, of course, nutmeg. It even consists of a surprise for when it comes to sweetening the drink up! (hint: it’s not sugar)
Thanks to plenty of help from food52.com, here’s the recipe you’ve all been waiting for! The perfect spice latte is just a few steps away.
- 1/4 teaspoon vanilla extract
- 1/2 tablespoon molasses
- 1/2 tablespoon pure maple syrup
- 3 tablespoons ground espresso or coffee
- 1 teaspoon pumpkin pie spice
- 4 ounces water
- 6 ounces milk
“Combine the vanilla, molasses, and maple syrup in a mug and set aside.
Combine the espresso/coffee and pumpkin pie spice and brew the coffee however you prefer, using only 4 oz of water to get a strong brew.
Heat the milk in the microwave or in a saucepan until hot and steaming, but not boiling. Use an immersion blender to beat the milk until frothy. Or, add the hot milk to a regular blender and blend (carefully!) until frothy. Or, put the milk in a glass jar with a lid, screw the top on and shake until frothy. Microwave, uncovered, about 30 seconds until hot.
Add the hot coffee to the mug and stir to dissolve the sweetener. Pour in the milk and spoon the foam on top. Sprinkle with cinnamon and serve.”