coffee syrup recipe

After a crazy heat wave here in Portland we have finally had a bit of cool and rainy weather. I don’t know about you but cool, rainy weather = coffee in my world. Also moving with a one-year-old and a three-year-old also = coffee (coffee, coffee). So what better way to spend a Sunday afternoon than making an Autumn Spiced syrup while your husband makes you an espresso for your homemade latte?
When we lived in Montpelier Vermont we used to go to Birchgrove Bakery (the name may be different now) and they had the best Autumn Spiced latte. I have no idea what was in it but I remember flavors of vanilla and cinnamon so I decided to make my own spiced syrup.

For the Autumn Spiced syrup you will need:

1/2 cup coconut sugar
1/4 cup water
1/4 teaspoon cinnamon
dash of ground ginger
dash of ground nutmeg
1 teaspoon pure vanilla extract

Bring the coconut sugar and water to a boil. Stir in the spices. Turn the heat down a bit and simmer until thick stirring frequently. Do not walk away from this because you don’t want want it to boil over or to burn. Once it coats the back of a spoon (about 3-4 minutes) pour into a heat proof container to cool slightly. To make the latte you will need one to two shots of espresso or you can make a cafe au lait by using your favorite coffee. Heat up the Almond Breeze Unsweetened (the syrup will be sweet enough) Vanilla Almond Coconut Milk and use an electric frother to create a really great foam. Add 1-3 teaspoons of syrup to your espresso/coffee and mix together then slowly add in the steamed milk and top with the delicious foam.

This drink is seriously delicious and while I usually drink my coffee black it will be the perfect treat for the Fall and Winter. I think I might even try it in my roasted dandelion teas as well; I bet it will be fantastic.

What gets you excited about Fall? For me it’s the crisp weather, Gilmore Girls (I re-watched it each Fall) and warm coffee.

This post is sponsored by Almond Breeze Almondmilk.