I am most definitely a coffee person. I like the smell of coffee. I like the taste of coffee. I like starting my day with coffee.
In honor of International Coffee Day (September 29), here are some coffee recipes you can try at home:
From Marie Claire:
*Starbucks Pumpkin Spice Latte-
1 1/2 tablespoons of sugar
2 tablespoons of pumpkin puree
1/2 teaspoon of pumpkin pie spice
1/2 cup of brewed coffee
1/2 cups of milk or your choice of milk alternative Directions:
Add all of your ingredients in a saucepan and stir. Bring the ingredients to a simmer. Take the saucepan off the heat to pour the mixture into a mug of your choice and add whipped cream and a sprinkles of pumpkin pie spice or cinnamon on top.
*Iced Vanilla Latte-
2 cups of cold strongly brewed coffee
1/2 cup of milk or milk alternative
2 tablespoons of vanilla syrup
1 cup ice
Fill two glasses with ice. Mix together your coffee, milk, and vanilla syrup before pouring over the ice.
*Frozen Carmel Latte-
3 fluid ounces brewed espresso
1 tablespoon caramel sauce
2 tablespoons white sugar
¾ cup milk
1 ½ cups ice cubes
2 tablespoons whipped cream
Place the espresso, caramel sauce, and sugar into a blender pitcher. Blend on high until the caramel and sugar dissolve into the espresso. Pour in the milk and add the ice; continue blending until smooth and frothy. Top with whipped cream to serve.
*Candy Cane Cocoa-
4 cups milk
3 (1 ounce) squares semisweet chocolate, chopped
4 eaches peppermint candy canes, crushed
1 cup whipped cream
4 eaches small peppermint candy canes
In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.
From My Nourished Home:
12 oz brewed coffee
1-2 tbsp brown sugar
1 tsp cinnamon
Stir sugar into coffee.
Add cinnamon a little at a time, stirring well.
Put a generous amount of whipped cream on top.
Sprinkle with cinnamon.
Give this an extra kick with a wee sprinkle of chili powder.
*Coffee Coconut Frappuccino-
1 can light coconut milk (13-14 oz.)
½ cup cold coffee
2 medium bananas, sliced and frozen
At least 2-3 hours or the night before, place coconut milk in the refrigerator to chill. Pour coffee into an ice cube tray and place in the freezer.
Later, add bananas into a blender. Blend until the bananas become crumbly. Add coconut milk. Blend until smooth and creamy, scraping down the sides of the blender as needed.
Add coffee ice cubes. Blend until well incorporated and smooth, again scraping down the sides of the blender as needed.
Pour into two cups. Top with coconut whip or any of your favorite toppings. Enjoy!