January 17, 2011
hello dear ones! today i have a very special treat for you! since so many of you were interested in last week’s espresso post, i’ve invited the lovely ashley pahl to share with you a few of her scrumptious coffee recipes! she’s such a sweetheart and i just know that you’re going to love her (and her recipes). you can expect to see her for next the month or so as she shares one delicious recipe with you each week. to get to know her, make sure to check out her beautiful blog and etsy shop. enjoy! xo, bonnie
One of my favorite weekend treats is a trip to the coffee shop for a latte and some “Me time.” As enjoyable as this outing can be, those $4.50 drinks can really add up, and especially in the winter, it’s more fun to stay warm inside. Enter: the DIY latte.
Drinking lattes at home is no longer for the privileged; espresso machines are very affordable these days, and if an espresso machine isn’t in the cards, very bold, dark roasted coffee can be substituted in these recipes.
For those of you who still have a a stash of candy canes from the holidays, they’re the perfect finishing touch for this warm, wintry drink!
- 1/2 cup sugar
- 1/2 cup water
- 1/2 tsp peppermint extract
- 6 tbsp cocoa powder
- 6 tbsp warm water
- 4 ounces brewed espresso
- 4 – 5 ounces steamed milk
- whipped cream
- chocolate sprinkles
- cocoa powder
- crushed candy cane
Begin with the peppermint syrup. If you’ve ever made simple syrup for cocktails, it starts out with the same idea: bring 1/2 cup sugar and 1/2 cup water to a boil; once the boil is reached, add the peppermint extract and lower temperature to a simmer. Simmer for 20 to 30 minutes. This process allows the alcohol in the peppermint extract to burn off, and the end result is a very sweet, peppermint-y syrup. Don’t have peppermint extract? Here is a recipe using candy canes.
Meanwhile, add three tablespoons of cocoa powder and three tablespoons of warm water each into two mugs. Then stir into thin paste. Personally, I do not add sugar into the chocolate syrup because there is enough sugar in the peppermint syrup; however, if you like a very sweet drink, this is a good recipe for chocolate syrup.
Next, brew four ounces of espresso, and then steam four to five ounces of milk, making sure there is froth on top. Pour two ounces of brewed espresso into each mug; follow espresso with the steamed milk, holding back the froth with a spoon. If you want more information on brewing espresso or steaming milk, check out this guide from Coffee Geek!
Once the milk is poured, spoon the leftover froth onto each cup, and pour in 2 tbsp to 1/4 cup of peppermint syrup (depending on how sweet or strong you like your flavored lattes). Top off with whipped cream, sprinkles, crushed candy canes, or a little cocoa powder.
A little note
Do make the peppermint syrup – don’t just try adding peppermint extract to a mocha latte – the result will be unpleasantly bitter!
Ashley has been coffee-crazy since college when her husband bought her an espresso machine for Christmas. Armed with a pot of dark roast, she spends her days writing Indie Pretty Projects and creating for her self-titled Etsy shop.