6 cups strong brewed coffee
3/4 cup Sweetened Condensed Milk (NOT evaporated milk)
3/4 cup chocolate-flavored syrup
Whipping cream (optional)
Chocolate shavings (optional)
In large saucepan, combine coffee, sweetened condensed milk and chocolate syrup. Over low heat, cook and stir until coffee is hot.
Pour 1 1/4 cups coffee mixture into 12 ounce mugs.
Garnish with whipped cream (optional) and chocolate shavings (optional). Serve immediately. Store leftovers covered in refrigerator.
1 cup nonfat dry milk powder
1 cup non-dairy powdered coffee creamer
1 cup french vanilla-flavored non-dairy powdered coffee creamer
2 cups white sugar
1½ cups unsweetened instant tea
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cardamom
1 teaspoon ground cloves
1 teaspoon ground nutmeg
¼ teaspoon ground white pepper
In a large mixing bowl, whisk together milk powder, coffee creamers and sugar until evenly distributed. Set aside.
In a medium mixing bowl, whisk together tea and spices.
Using a spice grinder or food processor, pulse tea mixture in approximately one cup batches until a fine powder is formed.
Add tea powder to dairy mixture and whisk until fully combined.
Using a spice grinder or food processor, pulse entire mixture in approximately one cup batches until well incorporated and a fluffy powder consistency is reached.
Transfer to airtight containers to store or gift.
Mix two heaping tablepoons per 8 ounces of boiling water and enjoy!
1 cup milk (I used nonfat)
2 1/2 tablespoons Nutella
1 tablespoon cocoa
In a small saucepan over medium heat, whisk all ingredients together until well blended and hot.
Pour into a cup and top with whipped cream and chocolate
2 3″ cinnamon sticks
1 ½” piece fresh ginger
3 whole cloves
1 cup canned pumpkin purée
1 14-ounce can sweetened condensed milk
½ cup heavy cream
¼ cup pure maple syrup
Large pinch of kosher salt
½ teaspoon vanilla extract
¼ teaspoon freshly grated nutmeg
Espresso, steamed milk, and ground cinnamon (for serving)
Combine cinnamon sticks, ginger, cloves, and 1½ cups water in a medium saucepan. Bring to a boil over medium-high heat and cook, whisking occasionally, until most of the liquid has evaporated, about 10 minutes. Whisk in pumpkin purée, condensed milk, cream, syrup, and salt and cook, whisking frequently, until mixture is thick and pudding-like in consistency, about 5 minutes. Whisk in vanilla and nutmeg, then strain mixture through a fine-mesh sieve, pressing on solids with a spatula to release as much liquid as possible, into a large bowl.
For each latte, stir together 2–4 Tbsp. pumpkin spice purée (depending how sweet you’d like it) and 1½ oz. hot espresso in your favorite mug. Top with steamed milk and a little bit of freshly grated cinnamon.