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Table of Contents
Easy Fall Beverages and Favorite Recipes
Autumn has arrived with its cool breezes, vibrant New England foliage, and the irresistible aroma of fallen leaves. The season brings memories of yummy flavors and cozy moments by the fire. To celebrate the arrival of the Fall season, pick some drinks by exploring a diverse range of 21 Easy Fall Beverages for a cool happy hour. Add some of our delicious Fall Recipes to finish the day! Find some Gin Recipes here.
Homemade Pumpkin Spice Latte
The best homemade pumpkin spice latte made with real pumpkin puree and cozy pumpkin pie spice. You’ll love this naturally sweetened, dairy free pumpkin spice latte recipe for your morning coffee or a delicious afternoon pick-me-up!
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Servings 1 serving
Calories 132 cal
Author Monique Volz of AmbitiousKitchen.com
Ingredients
- 2 shots espresso (or sub 1/2 cup hot freshly brewed coffee but I prefer espresso)
- 1 cup milk of choice, preferably a milk that froths well (we love oat milk)
- 3 tablespoons pumpkin puree
- 1-2 tablespoons maple syrup, to sweeten
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Whipped cream for topping (optional but recommended)
Instructions
- Pour milk into a small pot and heat over medium-low heat until it is hot and almost simmering, but do not boil the milk.
- Make your espresso and pour it into a large mug or glass mason jar. Add pumpkin puree, maple syrup, pumpkin pie spice and vanilla and stir until well combined.
- Use a milk frother to froth your milk for about 30 seconds or until foamy, then pour into the mug on top of the pumpkin espresso mixture. Reserve the extra foam, and spoon it on top.
- Feel free to top with whipped cream if you wanna get a little fancy. Sprinkle with a little extra pumpkin spice or cinnamon.
Notes
For the pumpkin pie spice: if you don’t have any pre-mixed pumpkin pie spice, feel free to add 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg and 1/8 teaspoon ginger and 1/8 teaspoon of ground cloves or allspice.
Nutrition
Serving: 1latte | Calories: 132cal | Carbohydrates: 21.7g | Protein: 2.1g | Fat: 3.3g | Saturated Fat: 0.2g | Fiber: 1.7g | Sugar: 14.1g
PUMPKIN SPIKED LATTE
Pumpkin Spice Whipshots
2 Shots espresso
1 cup of milk
In a coffee cup add the 2 shots of espresso with your warm milk and add pumpkin spice Whipshots on top or grab your favorite coffee beverage and add Whipshots on top to make it.
YIELD: 8 OUNCES
Caramel Vodka
Homemade Caramel Vodka is easy to put together at home with homemade caramel syrup and your favorite vodka.
PREP TIME: 10 minutes
COOK TIME: 10 minutes
TOTAL TIME: 20 minutes
Ingredients
Caramel Syrup
- ½ cup water, divided
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
Caramel Vodka
- 1 ounce caramel syrup
- 7 ounces vodka
- pinch of salt, for salted caramel vodka, optional
Instructions
- Combine ¼ cup water and ½ cup sugar in a medium saucepan over medium-high heat. Stir until dissolved, about 5 minutes or so. (Low heat will dry out the sugar so make sure the heat is at medium-high.)
- Cover the pot while it boils, about 3 minutes. Remove the lid and stir consistently until the mixture is a light amber color.
- As soon as the color change occurs, remove from heat immediately. Cool slightly.
- Stir in the remaining ¼ cup water, vanilla extract and salt, if using.
- Once the syrup has cooled, stir it into the vodka.
Hot Chocolate
Add some Cinnamon or Nutmeg to your Hot Chocolate for a slightly different warm taste. Or try Stonewall Kitchen Sea Salt Caramel Hot Chocolate.
Chai Latte
This homemade chai latte is beyond simple to make at home. It’s warming, the perfect level of sweet, and if you’re a chai tea drinker, you probably have the ingredients in your cupboard already.
Ingredients
For your latte, all you will need are:
- Chai tea bag: Any brand will work, caffeinated or decaf.
- Sugar: I call for granulated sugar in the recipe, but you can also use brown sugar or your favorite artificial sweetener.
- Milk: By default, Starbucks uses 2% milk in their drinks, but you can use any milk you’d like including non-dairy milks. The higher fat your milk, the creamier your drink will be.
Instructions
- To make a chai latte, you’ll make a quick chai concentrate, in this case, a very strongly brewed 1/4 cup of tea with sugar.
- Next, foam milk on the stove, either by whisking vigorously or using a milk frother, and then just pour the steamed milk over the chai concentrate. Serve and enjoy!
Spiced Hot Toddy
A classic hot toddy consists of nothing more than whiskey, sugar, hot water, and perhaps a cinnamon stick for stirring. But if you’re looking for something spicier, this hot toddy recipe is just the ticket. This warm whiskey drink is packed with fragrant baking spices and sweet honey draws the flavor of the spices into an infused simple syrup.
Total Time:
15 mins
Ingredients
- 1 tablespoon cardamom pods, cracked
- 2 whole star anise, plus more for serving
- 3 cups water
- ⅓ cup honey
- 1 cup (8 oz.) bourbon
- ¼ cup fresh lemon juice (from 2 lemons)
Directions
- Toast cardamom pods and star anise in a medium saucepan over medium-low, undisturbed, until fragrant, 2 to 3 minutes. Add water and honey; bring to a simmer over medium. Simmer, covered, until fragrant, 10 to 12 minutes.
- Stir in bourbon and lemon juice; keep warm over low until ready to serve. Serve in mugs; garnish with star anise.
Maple Latte (Hot or Iced)
Turn your kitchen into your very own coffee shop with this homemade maple latte! Made with real maple syrup for a rich, decadent flavor, this fall latte comes together with just three ingredients, and you don’t need any fancy equipment. In only minutes, you can have a delicious latte that tastes like it came from a barista.
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Servings: 1 drink
Calories: 257 cal
Author: Amanda McGrory-Dixon
Equipment
- ▢Small saucepan
- ▢Whisk
- ▢Latte mug
Ingredients
- ▢1 cup milk preferably whole milk
- ▢½ cup espresso substitute strong coffee if espresso isn’t available
- ▢2 tablespoons real maple syrup
- ▢Whipped cream for garnish, optional
- ▢Pinch of ground cinnamon for garnish, optional
Instructions
Hot Maple Latte
- In a small saucepan, heat the milk over medium heat. Do not boil.
- Meanwhile, make the espresso and pour it along with the maple syrup into a large mug. Stir to combine.
- When the milk steams and bubbles start to form, turn off the heat. Whisk until frothy. Pour over the espresso and maple syrup. Gently stir to combine. If desired, top with whipped cream and ground cinnamon. Enjoy!
Iced Maple Latte
- Prepare the espresso and give it a few minutes to cool.
- Fill a large glass with ice. Pour in the espresso and maple syrup and stir to combine.
- Pour the milk in a large measuring cup and whisk until the milk turns frothy. Alternatively, you can add the milk to a mason jar, screw on the top and shake until the froth forms.
- Pour the milk into the espresso mixture and gently stir to combine. Enjoy!
Notes
- If you don’t have an espresso machine, you can substitute double-strength coffee or French press coffee, or you could use instant espresso.
- If you have a milk frother tool or machine, you can use that instead of the stove-top method. The proportions for the latte are the same. This stove-top option just ensures everyone can enjoy their own homemade maple latte.
- Be gentle as you pour the milk so that the liquid goes into the mug, and you’ll be left with foam to pour on top.
- Feel free to tweak this recipe to suite your taste. To me, the balance of espresso, milk and sweetener in this recipe isn’t quite as sweet as a Starbucks latte. You can add another tablespoon or two of maple syrup if you prefer your latte on the sweeter side.
- Want to make a spiced maple latte? Add a teeny-tiny pinch of ground cinnamon to the maple and espresso. A little bit goes a long way, so you don’t need much — I’m talking less than ⅛ teaspoon.
- You can also turn this into a mocha-maple latte by adding 1-2 tablespoons of chocolate syrup to the milk when cold and stirring to combine. Then, proceed with the rest of the directions.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
Serving: 1drink | Calories: 257kcal | Carbohydrates: 39g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 109mg | Potassium: 412mg | Sugar: 36g | Vitamin A: 395IU | Calcium: 319mg | Iron: 1mg
Caramel Apple Spice
YIELD: 2 SERVINGS
Caramel Apple Spice {Starbucks Copycat} – This fall favorite is the perfect starbucks copycat recipe! Made with just a few simple ingredients and oh so delicious!
PREP TIME: 15 minutes
COOK TIME: 5 minutes
TOTAL TIME: 20 minutes
Ingredients
Caramel Apple Spice
- 2 cups apple juice or apple cider
- 2 tablespoon cinnamon dolce syrup (recipe below)
- 2 tablespoons caramel sauce
- Whipped cream
- 1/2 cup water
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
Instructions
- To make the cinnamon dolce syrup, bring the water and sugars to a soft boil until the sugar melts, continuously stirring. Add in cinnamon and vanilla and let cook for about 3-5 more minutes. It should be about a syrupy consistency. Once cool, refridgerate until ready to use.
- In a medium saucepan, combine apple juice, cinnamon dolce syrup, and caramel sauce over medium heat. Cook for about 3-5 minutes or until everything has combined well and warmed up.
- Divide into two cups and top with whipped cream and additional caramel.
YIELD: 1 MOCHA
Salted Caramel Mocha
Make and enjoy this Salted Caramel Mocha from the comfort of your own home. This Starbucks copycat mocha latte recipe is easy to make with ingredients you may already have in your pantry.
PREP TIME: 5 minutes
TOTAL TIME: 5 minutes
Ingredients
- 1/2 teaspoon Turbinado sugar (raw sugar)
- 1/2 teaspoon sea salt + a pinch
- 1 cup fat free milk
- 2 tablespoons caramel ice cream topping + 1 teaspoon
- 2 tablespoons dark hot chocolate mix
- 1/2 cup strong brewed coffee (or 2 shots espresso)
- 2 tablespoons Cool Whip
Instructions
- Mix together the turbinado sugar and 1/2 teaspoon sea salt. Set aside.
- Heat the milk, 2 tablespoons caramel, hot chocolate mix (or chocolate syrup), and pinch sea salt until hot. Don’t let it boil.
- Pour into a blender or use an Aerolatte to froth the milk.
- Pour coffee into a mug and top with the frothed milk.
- Top with Cool Whip and drizzle with extra caramel topping. Sprinkle with the sugar/sea salt mixture.
Homemade Gingerbread Latte
Let’s get cozy with this homemade gingerbread latte! Featuring a rich, perfectly spiced gingerbread simple syrup, this holiday latte is full of festive flavors and just as tasty as anything you’d get at an overpriced coffee shop.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings 1 drink
Calories 177kcal
Author Amanda McGrory-Dixon
Ingredients
- 1 cup milk
- ½ cup espresso or strong coffee
- 2 tablespoons gingerbread simple syrup store-bought or homemade
- Whipped cream optional
Instructions
- In a small saucepan, heat the milk over medium heat. Do not boil.
- Meanwhile, make the espresso and pour it along with the gingerbread simple syrup into a large mug.
- When the milk steams and bubbles start to form, turn off the heat. Whisk until frothy. Pour over the espresso and gingerbread simple syrup. Gently stir to combine. If desired, top with whipped cream. Enjoy!
Notes
- If you don’t have an espresso machine, you can make instant espresso or make double-strength coffee.
- The stove-top method works well if you don’t have a milk frother. That said, if you have a milk frother, feel free to use that and keep the rest of the proportions the same.
- We don’t want the milk to boil, which can cause it to break. Just little bubbles on the surface is all we need.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
Serving: 1drink | Calories: 177kcal | Carbohydrates: 32g | Protein: 8g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 126mg | Sugar: 32g
Homemade Pumpkin Chai Latte
- Author: Cookie and Kate
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 minutes
- Yield: 1 drink
Pumpkin spice chai latte made with natural ingredients: pumpkin puree, almond milk, maple syrup and spices. This creamy yet skinny latte clocks in at only 90 calories (without the totally optional coconut cream). I think you could also make a big batch of this, store it in the refrigerator and rewarm individual drinks on the stove (whisk well to recombine). Amounts listed below yield one latte so multiple up as necessary.
Ingredients
Latte
- 1 tea bag of spiced chai (or decaf spiced chai rooibos)
- 1/2 cup plain, unsweetened almond milk or milk of choice*
- 2 tablespoons real pumpkin purée
- 1 tablespoon real maple syrup or honey
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon pumpkin spice blend (or 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, dash of nutmeg, dash of cloves)
- Tiny dash salt
- 1/2 teaspoon arrowroot starch or cornstarch (optional, makes the latte super creamy)
- Optional garnishes: 1 cinnamon stick or star of anise, coconut whipped cream
Optional coconut whipped cream
- 1 can (14 ounces) full fat coconut milk, chilled at least 10 hours (the coconut milk MUST be full fat and MUST be refrigerated for at least 10 hours. Put a mixing bowl in the freezer to chill while you’re at it.)
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon cinnamon
Instructions
- In a small saucepan, bring 1/2 cup water to a gentle boil. Remove the water from heat, add the tea bag, and let it steep for 4 minutes. Before removing the tea bag, squeeze any water remaining out by pressing the tea bag against the side of the pan with the back of a spoon.
- Add the almond milk, pumpkin purée, maple syrup, vanilla, pumpkin spice blend and salt to the pan. Whisk in the optional arrowroot starch or cornstarch. Pour the mixture into a stand blender and blend for a minute or two, until the components are blended together and the drink is nice and creamy. (You can alternatively use an immersion blender, but I had much better results with my stand blender.)
- Pour the mixture back into your pan and gently rewarm on the stove, then pour it into a mug. Top with totally optional whipped coconut cream and/or garnish with totally optional cinnamon stick or star of anise.
- To make the coconut whipped cream: Pull out the chilled can of coconut milk and mixing bowl. Open the can of coconut milk and scoop the solid coconut cream into the chilled bowl (you can use the remaining coconut water in smoothies). Using an electric hand mixer, beat the cream until fluffy and smooth. Add the maple syrup, vanilla extract and cinnamon and gently blend again to combine. Use the coconut cream immediately or cover and store in the fridge for later (it will be soft at room temperature and more firm when cold).
Homemade Fig Syrup for Cocktails
By Heather Wibbels
Add depth and decadence to your fall and winter cocktails with this fig simple syrup made with dried figs. Because it’s made of dried figs, we’ll cook it a little longer than usual to make sure to get a strong and vibrant fig flavor infused in the syrup. Using raw or brown sugar is best with this recipe to pair with the rich flavor from the figs.
Ingredients
- 1.5 c sliced dried figs
- 1 c water
- ¾ c raw sugar
- ½ tsp vanilla extract
- 1 tsp lemon juice
Instructions
Combine all ingredients in a small saucepan over medium heat until simmering. Reduce heat to low so that the syrup is barely simmering and stir occasionally for 15 minutes. Turn off the heat and let the mixture steep and cool. Strain, reserve the candied figs for appetizers or toppings on ice cream or baked goods. Store the fig simple syrup in the fridge for 3-4 weeks.
NOTES
To make the syrup with fresh figs:
- 2 cups chopped fresh figs
- 1 cup water
- 1 cup raw sugar
- 1/2 tsp vanilla extract
- 1 tsp lemon juice
Add all ingredients to a sauce pan and simmer on low for 30 min or until the figs completely break down and start turning to mush. Let cool, strain into a clean glass jar and store in the fridge.
Spiked Hot Chocolate
This Baileys Chocolate Irish Cream beverage takes indulgence to the next level, especially when topped with whipped cream, chocolate sauce, and sprinkles!
By Baileys
Prep Time: 5 Minutes
Total Time: 5 Minutes
Ingredients
- 1 cup prepared hot chocolate
- 2 ounces Baileys® Original Irish Cream
- Whipped cream
- Chocolate topping
Directions
- Gather all ingredients.
- Combine hot chocolate and Baileys Original Irish Cream in a mug.
- Top with whipped cream and drizzle with chocolate syrup.
Cranberry Orange Spiced Tea
This recipe can be served hot or chilled over ice. It is perfect for the winter months, caroling, sleding, etc. It is also perfect for sipping around the pool or at barbecues. It comes for The Hotel Limpia Cookbook.”
Ingredients
- 2 cups boiling water
- 4 orange and spice tea bags
- 3 tablespoons sugar
- 2 cups cranberry juice, heated
- orange wedge
Directions
- Steep the tea bags in boiling water for about 5 minutes.
- Add the sugar and stir to disssolve.
- Add the hot cranberry juice and serve warm in mugs garnished with orange wedges or chill and serve over ice.
Or try an easy recipe using Stonewall Kitchen Mix!
Cinnamon French Toast Latte
The first time I had a french toast latte was last month at our local coffee shop. As soon as I took the first sip, I knew I wanted to recreate the drink. It was so good! I don’t know if it’s my love for breakfast food that made me love this drink so much or what. There was just something about those brown sugar, maple, and cinnamon flavors with a hint of nutmeg that made the drink stand out.
Ingredients
- 1/2 C water
- 1/2 C brown sugar
- 1 1/2 tsp vanilla extract
- 1 tsp maple extract
- 8-10 drops cinnamon liquid stevia or 3/4 tsp ground cinnamon
- 1/4 tsp nutmeg
- 12 oz steamed/hot milk (This is enough for two lattes)
- 12 oz brewed espresso or strong coffee (This is enough for two lattes)
- Whipped cream, optional
- Cinnamon for garnish, optional
Directions
- In a medium saucepan, stir together water and brown sugar. Bring mixture to a boil over medium heat. Stir in vanilla, maple, and cinnamon stevia into brown sugar mixture and bring back to a boil. Boil for six minutes stirring occasionally to prevent scorching. Remove from heat and stir in nutmeg (and cinnamon if using ground cinnamon).
- Pour 1/8-1/4 cup of syrup, depending on desired sweetness, into two mugs. Pour in 6 ounces of espresso/strong coffee into each mug and stir. Stir in 6 ounces of steamed milk into each mug.
- Top with whipped cream and additional cinnamon.
- Enjoy!
- Store leftover syrup in the refrigerator.
Mulled Wine
- prep time: 5 Minutes
- cook time: 20 Minutes
- total time: 25 Minutes
- yield: 4-6 SERVINGS
Description
Homemade mulled wine is incredibly easy to make on the stovetop (or simmer in the slow cooker), it’s easy to customize with your favorite spices and add-ins, and it is SO cozy and delicious. Perfect for winter and holiday entertaining!
Ingredients
- 1 (750 ml) bottle of dry red wine
- 1/4 cup brandy (or orange liqueur)
- 1 orange, sliced into rounds (also peeled, if you would like a less-bitter drink)
- 8 whole cloves
- 2 cinnamon sticks
- 2 star anise
- 2 to 4 tablespoons sugar, honey, or maple syrup to taste (or your desired sweetener)
- optional garnishes: citrus slices (orange, lemon and/or lime), extra cinnamon sticks, extra star anise
Instructions
- Combine ingredients. Add wine, brandy, orange slices, cloves, cinnamon, star anise, and 2 tablespoons sweetener to a large saucepan. Stir briefly to combine.
- Simmer. Cook the mulled wine on medium-high heat until it just barely reaches a simmer. (Avoid letting it bubble — you don’t want to boil off the alcohol.) Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.
- Strain. Using a fine mesh strainer, remove and discard the orange slices, cloves, cinnamon sticks, and star anise. Give the mulled wine a taste, and stir in extra sweetener if needed.
- Serve. Serve warm in heatproof mugs, topped with your favorite garnishes.
Slow Cooker Pumpkin Hot Chocolate
Creamy, flavorful and comforting this Slow Cooker Pumpkin Hot Chocolate is your must make fall drink. Easy, minimal ingredients and delicious.
Prep Time: 5 minutes
Cook Time: 3 hours hrs
Total Time: 3 hours hrs 5 minutes
Servings: 8 people
Calories: 320kcal
Author: Tornadough Alli
Ingredients
- 1 14 oz can sweetened condensed milk
- 2 cups heavy cream
- 6 cups milk
- 1 12 oz pkg high quality white chocolate chips
- 1 15 oz can pumpkin puree
- 1 Tbs pumpkin pie spice
- Whipped Cream
Instructions
- In 6qt slow cooker add your sweetened condensed milk, heavy cream, milk, pumpkin puree and pumpkin pie spice.
- Whisk until everything is comined and smooth.
- Add in your chocolate chips and stir until combined.
- Heat on low for 3 hours or high for 1 1/2 hours stirring frequently.
- Pour desired amount in glass and top with whipped cream and pumpkin pie spice if desired.
Nutrition
Serving: 0g | Calories: 320kcal | Carbohydrates: 11g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 99mg | Sodium: 101mg | Potassium: 290mg | Fiber: 0g | Sugar: 9g | Vitamin A: 1190IU | Vitamin C: 0.5mg | Calcium: 250mg | Iron: 0.2mg
Apple Pie Smoothie Recipe
Sipping on this homemade apple pie smoothie makes you feel like you are at an apple orchard, picking fresh fruits in the middle of fall. It’s a healthy smoothie that tastes like apple pie!
Prep: 10 Cook: 5 Total: 15 minutes
Yield 2 servings
Ingredients
- 2 apples, diced and frozen (I used honeycrisp)
- 1 cup greek yogurt (plain or vanilla)
- 2/3 cup almond milk
- 1/3 cup rolled oats
- 1 tbsp maple syrup or honey
- 1 tsp cinnamon
- 1 tsp vanilla
- optional: whipped cream & cinnamon for topping
Instructions
- In a high speed blender, add ingredients in order as listed. I prefer my apples frozen, but if not add in 4-5 ice cubes.
- Blend until totally smooth. Add more almond milk if needed.
- Pour into two glasses and enjoy! Top with whipped cream and cinnamon if desired.
Best Irish Coffee
- Author: Cookie and Kate
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cocktail
Learn how to make the best Irish coffee! To make this simple cocktail recipe, you’ll need hot coffee, Irish whiskey, maple syrup and whipped cream. Recipe as written makes one cocktail; they’re easy to make in multiples!
Ingredients
- 1 1/2 ounces Irish whiskey (that’s 3 tablespoons/I used Jameson)
- 1 to 2 teaspoons maple syrup, to taste
- 6 ounces hot freshly brewed coffee (that’s 3/4 cup/use your favorite roast)
- Whipped cream, for topping
Instructions
- Pour the whiskey and 1 teaspoon maple syrup into a heat-safe mug. Pour in a splash of the coffee and stir with a spoon until the maple syrup dissolves into the coffee.
- Pour in the rest of the coffee. Taste, and stir in additional maple syrup if you would like a sweeter drink.
- Top with whipped cream. If your whipped cream is lightly whipped (soft peaks), you may need to pour it slowly over a spoon so it floats on top. Serve while the drink is still warm!
Cinnamon Roll Hot Cocoa
Author: By Lisa Longley
Ingredients
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- 1 tsp cinnamon plus more for topping
- 1 TBSP brown sugar
- 1 tsp vanilla extract
- 1 1/2 cups milk I used skim
- whipped cream optional
Instructions
- In a medium sauce pan over medium low heat, combine the white chocolate chips and the heavy cream, stirring consistently until the chocolate has completely melted.
- Whisk in the cinnamon. Then whisk in the brown sugar a little bit at a time, stirring consistently to make sure the sugar doesn’t just melt to the bottom of the pan. Then whisk in the vanilla (it will bubble up a little).
- Add the milk, stirring it in. Bring to a slow simmer, and keep there over low heat for five minutes, stirring regularly.
- Serve warm topped with whipped cream and more cinnamon.
Chestnut Praline Latte
- Author: Veronika | thehealthfulideas
- Prep Time: 10 mins
- Cooling time: 10 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
Description
This Starbucks Chestnut Praline Latte is the perfect Christmas latte! It has homemade syrup and you can make it both hot or iced.
Ingredients
CHESTNUT PRALINE SYRUP
- ½ cup raw pecans (55g)
- 5-6 peeled cooked chestnuts (100g)
- ¾ cup dark brown sugar
- ¼ cup cane sugar
- 1 cup water
- 1 tbsp vanilla extract or vanilla paste
- ⅛ tsp sea salt
CHESTNUT PRALINE LATTE
- 2 shots of espresso
- ½ cup oat milk
- 1-2 tbsp chestnut praline syrup (or to taste)
- Whipped cream (optional, I used coconut)
Instructions
CHESTNUT PRALINE SYRUP
- Preheat your oven to 350F (175C).
- Break up the chestnut into quarters or halves and add them to a baking sheet along with pecans.
- Roast them for 10 minutes until fragrant. Be careful not to burn them.
- Chop up both roughly and add to a medium saucepan with dark brown sugar, cane sugar, and water.
- Bring everything to a a boil stirring often to make sure the sugar dissolves and doesn’t burn.
- Lower the heat and simmer for 10 minutes stirring occasionally.
- Take the mixture off the heat, add vanilla extract and sea salt, stir, and allow to cool for another 10 minutes.
- Strain the syrup into a jar and allow it to cool completely before closing it with a lid and storing it in the fridge.
CHESTNUT PRALINE LATTE
- Brew two shots of espresso. While it’s brewing, froth your milk. If you don’t have a milk frother that warms up your milk, warm it up first on the stove and then froth using a milk frother.
- Pour warm frothy milk into a glass cup and add espresso and the syrup.
- Top with whipped cream and praline topping (see notes) if desired. Enjoy!
Pomegranate Sparkler
With the holidays, comes the need for entertaining cocktails! This pomegranate sparkler with it’s sweet and bubbly nature is perfect for holiday festivities!
PREP TIME: 5 minutes
TOTAL TIME: 5 minutes
Ingredients
- 2 parts pomegranate juice
- 1 part lime juice
- 2 parts vodka (or to taste)
- Sweetened with simple syrup to taste (optional)
- Club Soda
- To garnish: Pomegranate arils, Lime wedges
Instructions
- If using simple syrup: combine equal parts of sugar and water in a small saucepan. Bring to a boil until sugar dissolves and remove from heat. Cool completely.
- In a cocktail mixer, combine the pomegranate juice. lime juice, vodka and simple syrup. Add 4-6 ice cubes and shake for about 20 seconds.
- Strain juice into cocktail glasses and top off with club soda or sparkling water. Garnish with pomegranate arils and lime wedges.
- Enjoy!
