Pour syrup in bottom of cup and top with coffee and frothed milk.Heat milk in microwave for 1 minute and froth with blender or whisk.Allow the syrup to cool, then refrigerate in an air tight container.Remove from heat and strain through cheesecloth or strainer.Continue to simmer for more 10 minutes, stirring often. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until sugar dissolves.Pumpkin Spice EVERYTHING! Here’s an awesome recipe on how to make your own Pumpkin Spice Latte from scratch (including a pumpkin spice syrup without any of the preservatives). It’s officially fall, so you know what that means. Pumpkin Spice Latte recipe by Jen of the Cincy Shopper (Note that this iced coffee is meant to be rather sweet.) Add more sweetened condensed milk if you prefer it sweeter, or more evaporated milk/heavy cream for a richer taste or if it's too strong. Taste test the coffee-you want it to taste strong and sweet.Top each drink with a few tablespoons of the evaporated milk or heavy cream. To serve, place a few ice cubes in the bottom of each glass and pour the coffee over.Add a few ice cubes and refrigerate for 1 or more hours. Add sweetened condensed milk to taste and stir well until dissolved.Pour hot coffee into a glass jug or other container for mixing and pouring.1/4 cup evaporated milk or fresh heavy cream.4 to 6 tablespoons sweetened condensed milk.2 large cups hot, strongly brewed coffee or strong instant coffee (if using leftover coffee, briefly reheat).This coffee is excellent as is, or serve with a shot of Cointreau, Bailey's Irish cream, Kahlua, or your favorite liqueur. This is an easy and classic Thai coffee drink that you can serve either hot or warm. Enjoy immediately.Īuthentic Thai Coffee recipe by Darlene Schmidt at The Spruce Eats I found that, when I used the macadamia nut milk, I only needed a bit of maple syrup or stevia to sweeten. Pour dairy-free milk into your mug – latte art optional (mine was a little sad – lol).To get more froth, you can whisk vigorously or use a handheld frother. I added mine to a frothing pitcher and steamed on our espresso machine, but you could also heat in the microwave or on the stovetop until hot and steamy. Once the matcha is completely dissolved, heat* your coconut and macadamia milk (or other dairy-free milks).So if you like matcha, I recommend investing! Otherwise, use what you have. Bamboo whisks are gentle on the matcha and also help it dissolve more completely. If you don’t have a bamboo whisk, you can use a spoon or a metal whisk or even blend the latte in a blender. Whisk with a bamboo whisk or a metal whisk until completely dissolved.(If adding add-ins like maca, ashwaganda, or coconut butter, add at this time.) Add matcha powder to your serving mug along with sweetener of choice and hot water.3/4 cup macadamia nut milk (DIY macadamia milk) (I like this brand).3/4 cup light coconut milk (DIY coconut milk) (I prefer canned Whole Foods 365 organic).1 Tbsp maple syrup (or stevia to taste // more or less to preference + depending on sweetness of macadamia and coconut milk). 1 1/4 tsp matcha powder (see our Matcha Review!).The best vegan matcha latte with matcha powder recommendations, my favorite dairy-free milk blend, and natural sweeteners! A 4-ingredient, 5-minute, creamy, antioxidant-rich beverage! Vegan Matcha Tea Latte recipe by The Minimalist Baker
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