Welcome to this collection of delicious recipes! Each recipe has been carefully crafted with detailed instructions and ingredient lists to help you create amazing dishes.
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Table of Contents
- 1 Homemade Gingerbread Latte
- 2 Homemade Gingerbread Latte
- 3 Pink Drink with Strawberry Acai
- 4 Pink Drink with Strawberry Acai
- 5 DIY Hot Chocolate
- 6 DIY Hot Chocolate
- 7 Iced Caramel Macchiato
- 8 Iced Caramel Macchiato
- 9 Iced Shaken Espresso
- 10 Iced Shaken Espresso
- 11 Matcha Latte with Pistachio
- 12 Matcha Latte with Pistachio
- 13 Cotton Candy Frappuccino
- 14 Cotton Candy Frappuccino
- 15 Brown Sugar Oatmilk Shaken Espresso
- 16 Brown Sugar Oatmilk Shaken Espresso
- 17 Chai Tea Latte
- 18 Chai Tea Latte
- 19 Toasted Coconut Cold Brew
- 20 Toasted Coconut Cold Brew
- 21 Toasted Coconut Latte
- 22 Toasted Coconut Latte
- 23 Iced Ube Coconut Macchiato
- 24 Iced Ube Coconut Macchiato
- 25 Chocolate Brown Sugar Espresso
- 26 Chocolate Brown Sugar Espresso
- 27 Vanilla Bean Crème Frappuccino
- 28 Vanilla Bean Crème Frappuccino
- 29 Cappuccino at Home
- 30 Cappuccino at Home
- 31 Cold Brew Coffee Base
- 32 Cold Brew Coffee Base
- 33 Customizable Chai with Spices
- 34 Customizable Chai with Spices
- 35 Banana Bread Flavored Coffee
- 36 Banana Bread Flavored Coffee
Homemade Gingerbread Latte
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Check PriceThis cozy latte brings all those warm holiday vibes without the coffee shop price tag. The secret is making your own gingerbread syrup with real molasses and freshly ground spices—it takes just five minutes and fills your kitchen with the most amazing smell. I like to make a big batch of the syrup on Sunday and keep it in the fridge all week for quick morning lattes.
The beauty of making this at home is you can control the sweetness and spice level. If your kids want to try a sip, you can dial back the ginger. And honestly, once you taste how much better fresh spices are compared to the artificial flavoring at the chain, you’ll never go back. This one’s been my go-to since October!
Ingredients
Method
- In a small saucepan, combine water, brown sugar, molasses, ginger, cinnamon, nutmeg, and cloves over medium heat.
- Stir constantly until the sugar dissolves and the mixture comes to a gentle simmer, about 3-4 minutes, then remove from heat.
- In a separate saucepan, heat the milk over medium heat until steaming but not boiling, whisking occasionally.
- Brew your espresso or strong coffee and divide between two mugs.
- Add 2-3 tablespoons of gingerbread syrup to each mug, then pour in the steamed milk.
- Top with whipped cream and a light sprinkle of cinnamon if desired, and serve immediately.
Pink Drink with Strawberry Acai
If you’ve got a teen in the house, you already know about this Instagram-famous drink. The gorgeous pink color comes from steeping freeze-dried strawberries with passion fruit tea, then mixing it with creamy coconut milk. What I love most is that this version actually tastes like real fruit instead of that overly sweet syrup they use in stores.
The trick to getting it just right is letting the tea cool completely before you add the coconut milk—otherwise it separates and looks weird. I keep a pitcher of the strawberry tea base in my fridge during summer, and my daughter and her friends go through it like crazy. It’s refreshing, not too sweet, and so much cheaper than those daily coffee runs.
Ingredients
Method
- Steep the passion fruit tea bags in boiling water for 5 minutes, then remove the tea bags and let the tea cool to room temperature.
- Add the freeze-dried strawberries to the cooled tea and let them rehydrate for 5 minutes, then lightly mash them with a spoon.
- Stir in the white grape juice and honey until well combined, then strain the mixture through a fine mesh sieve if you prefer a smoother drink.
- Fill two glasses with ice cubes and divide the strawberry tea mixture between them.
- Pour 1/2 cup of coconut milk into each glass and stir gently to create the signature pink swirl.
- Garnish with fresh strawberry slices and serve immediately with a straw.
DIY Hot Chocolate
Forget those packets of powder with mystery ingredients—this homemade hot chocolate is pure comfort in a mug and only takes about five minutes from start to finish. The combination of real cocoa powder and melted chocolate chips creates this incredibly rich, silky texture that instant mix just can’t touch. I started making this on snow days and now my kids request it year-round.
What really sets this apart is using whole milk and just a touch of vanilla extract. You get that fancy café quality without any weird aftertaste. If you want to make it extra special for weekend mornings, top it with real whipped cream and a sprinkle of cocoa. It’s become our Sunday tradition, and honestly, it’s one of those small things that makes being home together feel really special.
Ingredients
Method
- In a medium saucepan, whisk together the cocoa powder, sugar, and salt until well combined.
- Add 1/4 cup of the milk to the cocoa mixture and whisk until it forms a smooth paste with no lumps.
- Pour in the remaining milk and add the chocolate chips, then heat over medium heat, whisking frequently.
- Continue whisking until the chocolate chips are completely melted and the mixture is steaming hot but not boiling, about 4-5 minutes.
- Remove from heat and stir in the vanilla extract.
- Pour into two mugs, top with whipped cream, dust with cocoa powder, and serve immediately.
Iced Caramel Macchiato
This gorgeous layered drink is actually easier to make at home than you might think, and here’s a little secret: Starbucks actually builds this one “upside down” compared to a traditional macchiato. The vanilla syrup goes in first, then cold milk, ice, and finally the espresso poured over the top, creating those beautiful cascading layers before you drizzle on the caramel. Don’t stir it right away—snap that picture first!
The key to getting that signature look is pouring your espresso slowly over the back of a spoon so it floats on top of the milk. I like to use a squeeze bottle for the caramel drizzle on top, but if you don’t have one, just drizzle it in a zigzag pattern with a spoon. Once you nail the technique, you’ll wonder why you ever paid $6 for this at the drive-through.
Ingredients
Method
- Pour the vanilla syrup into a tall glass.
- Add the cold milk to the glass and stir to combine with the vanilla syrup.
- Fill the glass with ice cubes to the top.
- Slowly pour the freshly brewed espresso over the back of a spoon held just above the ice, allowing it to cascade over the top and create layers.
- Drizzle caramel sauce over the top in a crosshatch or zigzag pattern.
- Serve immediately with a straw, and stir before drinking to combine all the layers.
Iced Shaken Espresso
If you haven’t tried this TikTok-famous drink yet, you’re missing out on the smoothest, frothiest iced coffee experience. The magic happens when you actually shake the espresso with ice in a cocktail shaker—it chills it instantly, creates this beautiful microfoam on top, and mellows out any bitterness. It’s like your espresso went to a spa.
I keep a cocktail shaker right next to my coffee maker now because this has become my go-to afternoon pick-me-up. The shaking also incorporates the sweetener so much better than stirring ever could. Just remember to shake it hard for at least 15 seconds—your arm might get a little workout, but that’s just bonus mom fitness, right?
Ingredients
Method
- Brew the espresso shots and let them sit for 30 seconds to cool slightly.
- Add the hot espresso, simple syrup, and vanilla extract if using to a cocktail shaker along with 1/2 cup of ice cubes.
- Seal the shaker and shake vigorously for 15 to 20 seconds until the mixture is frothy and well-chilled.
- Fill a tall glass with the remaining 1/2 cup of ice cubes.
- Strain the shaken espresso over the ice, leaving behind the ice from the shaker.
- Top with milk, pouring gently to create a layered effect, and serve immediately.
Matcha Latte with Pistachio
This is one of Starbucks’ more unexpected flavor combinations, but trust me when I say the subtle earthiness of matcha and the sweet, nutty pistachio syrup are absolutely meant for each other. It’s like a little luxury in a cup, and it’s become my favorite alternative when I want something creamy and comforting but don’t want all the caffeine of espresso.
The trick to avoiding clumpy matcha is to whisk it with just a tiny bit of hot water first to create a smooth paste, then add your milk. If you have a milk frother, use it to get that café-quality foam on top. I love making the pistachio syrup from scratch—it takes just minutes and tastes so much cleaner than store-bought. Plus, you can control the sweetness level, which is perfect for those of us who find coffee shop drinks way too sweet.
Ingredients
Method
- If making homemade pistachio syrup, combine the sugar, 2 tablespoons water, and chopped pistachios in a small saucepan over medium heat. Simmer for 5 minutes, then strain out the pistachios and let the syrup cool.
- Sift the matcha powder into a small bowl or mug to remove any clumps.
- Add the 2 tablespoons of hot water to the matcha and whisk vigorously with a bamboo whisk or small regular whisk until smooth and no lumps remain, creating a paste.
- Heat and froth the milk using a milk frother or steam wand until hot and foamy, or heat in the microwave and froth with a handheld frother.
- Pour the pistachio syrup into your serving mug, add the matcha paste, and stir to combine.
- Pour the frothed milk over the matcha mixture, holding back the foam with a spoon, then spoon the foam on top. Serve immediately.
Cotton Candy Frappuccino
If you’ve got kids who beg for the secret menu items at Starbucks, this Cotton Candy Frappuccino is about to become your new bargaining chip. The magic is all in the raspberry syrup mixed with vanilla—it creates that nostalgic carnival flavor without any artificial cotton candy flavoring. I love making a big batch on Friday afternoons as a special treat to kick off the weekend, and honestly, it’s become such a hit that my daughter’s friends now ask if they can come over on “Frappuccino Fridays.”
The key to getting that perfectly smooth, creamy texture is using whole milk and not skimping on the ice-to-liquid ratio. I’ve learned the hard way that adding too much ice makes it watery, while too little leaves you with a sad, slushy mess. When you get it just right, it’s thick enough to need a spoon for those first few sips—exactly like the real thing, but you’ll save yourself about $6 per drink.
Ingredients
Method
- Add the whole milk, ice cubes, vanilla syrup, raspberry syrup, and sugar to a high-powered blender.
- Blend on high speed for 30-45 seconds until the mixture is smooth and creamy with no large ice chunks remaining.
- Pour the frappuccino into a tall glass, filling it about three-quarters full.
- Top generously with whipped cream and add a drizzle of raspberry syrup on top for garnish if desired.
- Serve immediately with a wide straw or spoon.
Brown Sugar Oatmilk Shaken Espresso
This drink took the internet by storm for good reason—it’s the perfect balance of sweet and bold, and that brown sugar cinnamon combination tastes like liquid comfort. What I love most about making this at home is that you can control the sweetness level, because let’s be honest, sometimes Starbucks goes a little overboard. The shaking step isn’t just for show, either; it creates this beautiful frothy layer on top and actually cools down the espresso quickly so you can drink it right away instead of waiting around for it to chill.
Even if you don’t have an espresso machine, don’t skip this recipe—strong brewed coffee or a Moka pot works surprisingly well. The oat milk is really non-negotiable here though; it adds a natural creaminess and slight sweetness that regular milk just can’t replicate. I make the brown sugar syrup in bigger batches and keep it in the fridge for up to two weeks, which means I can have this ready in under five minutes on those mornings when I need something special to get me through carpool.
Ingredients
Method
- In a small bowl, combine the brown sugar, hot water, and ground cinnamon, stirring until the sugar is completely dissolved to create a syrup.
- Brew your espresso shots and pour them into a cocktail shaker or a jar with a tight-fitting lid.
- Add the brown sugar cinnamon syrup and ice cubes to the shaker with the espresso.
- Shake vigorously for about 15-20 seconds until the mixture is well-chilled and frothy.
- Fill a tall glass with fresh ice, pour in the oat milk, then strain the shaken espresso mixture over the top.
- Stir gently before drinking to combine the layers and enjoy immediately.
Chai Tea Latte
There’s something so cozy about a homemade chai latte that makes the store-bought versions pale in comparison. When you make it from scratch with real spices, you get this incredible warmth and depth of flavor that those concentrated syrups just can’t touch. I started making these at home because my chai habit was getting expensive, but now I actually prefer my version—I can make it stronger on Monday mornings when I need that extra kick, or more milk-forward and gentle for a relaxing evening drink.
The trick is letting those spices really steep and mingle with the tea, releasing all their essential oils and creating that signature chai complexity. Don’t rush this step, even if you’re tempted—it makes all the difference between a good chai and a truly spectacular one. I always make extra spice blend and keep it in a small jar so I can whip this up whenever the craving hits. Fair warning: once your family tries this, the boxed chai in your pantry will start collecting dust.
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Ingredients
Method
- In a medium saucepan, bring the water to a boil and add the crushed cardamom pods, cinnamon stick, cloves, and grated ginger.
- Reduce heat to medium-low and let the spices simmer for 5 minutes to release their flavors.
- Add the black tea bags to the spiced water and steep for 3-4 minutes, then remove and discard the tea bags.
- Pour in the milk and add honey or sugar to taste, stirring to combine.
- Heat the mixture over medium heat until it's steaming hot but not boiling, about 3-4 minutes.
- Remove from heat and stir in the vanilla extract, then strain the chai through a fine-mesh strainer into mugs.
- Serve hot, optionally topped with a sprinkle of cinnamon or a dollop of frothed milk.
Toasted Coconut Cold Brew
This tropical twist on classic cold brew is like vacation in a glass, and the secret is all in that toasted coconut. I learned the hard way that skipping the toasting step means you miss out on the deep, nutty flavor that makes this drink taste like the real deal. Just a few minutes in a dry skillet transforms regular shredded coconut into something magical, and your kitchen will smell absolutely amazing while you’re making it.
The beauty of this copycat version is you can make a big batch of the coconut-infused cold brew concentrate on Sunday and have it ready to go all week long. No more $6 coffee runs when you can pull this gorgeous drink together in under two minutes on a busy morning. My kids always know when I’m making it because they come running when they smell the coconut toasting!
Ingredients
Method
- Toast the shredded coconut in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden brown and fragrant. Let cool completely.
- In a large jar or pitcher, combine the ground coffee, cold water, and toasted coconut. Stir well, cover, and refrigerate for 12-24 hours.
- Strain the cold brew through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean container, discarding the grounds and coconut.
- To serve, fill glasses with ice and pour cold brew concentrate over ice, diluting with water to taste if desired.
- Top each glass with coconut milk and simple syrup, stirring gently to combine before enjoying.
Toasted Coconut Latte
If you love the toasted coconut cold brew but want something warm and cozy, this latte is calling your name. The key difference here is creating a toasted coconut syrup that blends seamlessly into hot espresso and steamed milk, giving you that signature Starbucks sweetness without any weird aftertaste. I keep a jar of this syrup in my fridge at all times because it’s also incredible drizzled over vanilla ice cream—just saying!
The trick to getting that perfect foam on top is making sure your milk is cold when you start heating it, and don’t let it go past 150°F or you’ll scald it. I use my regular milk frother, but honestly, a mason jar with a tight lid and some vigorous shaking works almost as well. Once you nail the technique, you’ll be making café-quality lattes that honestly taste better than the ones you pay for.
Ingredients
Method
- Toast the shredded coconut in a dry skillet over medium heat for 3-4 minutes until golden brown, stirring constantly. Set aside to cool.
- In a small saucepan, combine sugar, water, and toasted coconut. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let steep for 10 minutes, then strain out the coconut, keeping the syrup.
- Brew your espresso or strong coffee and divide between two mugs. Stir 2-3 tablespoons of toasted coconut syrup into each mug.
- Heat and froth the milk until it reaches 145-150°F and has a creamy foam on top. Add vanilla extract to the milk.
- Pour the steamed milk over the espresso mixture, spooning foam on top. Drizzle with additional coconut syrup and top with whipped cream if desired.
Iced Ube Coconut Macchiato
This stunning purple drink has been all over my Instagram feed, and trust me, it tastes even better than it photographs. Ube—that gorgeous purple yam—has this subtle, almost vanilla-like sweetness that pairs so perfectly with coconut milk and bold espresso. The first time I made this, I wasn’t sure about the flavor combination, but one sip and I was completely hooked. Now it’s my go-to when I want something that feels special but still gives me that coffee kick I need.
Finding ube extract or ube halaya at Asian grocery stores is easier than you’d think, and a little goes such a long way. The macchiato part means you’re pouring the espresso over the top and letting it cascade through the purple coconut milk—it’s as fun to make as it is to drink. My teenage daughter and her friends request this one constantly, and I love that they’re choosing this over those sugar-bomb bottled drinks at the convenience store.
Ingredients
Method
- In a blender or mixing cup, combine the ube halaya, coconut milk, condensed milk, and ube extract. Whisk or blend until completely smooth and the mixture is a uniform purple color.
- Fill a tall glass with ice cubes, leaving about an inch of space at the top.
- Pour the ube coconut mixture over the ice, filling the glass about three-quarters full.
- Slowly pour the espresso or cooled strong coffee over the back of a spoon held just above the drink, allowing it to cascade over the top and create layers.
- Garnish with toasted coconut flakes and serve immediately with a straw, stirring before drinking to combine all the flavors.
Chocolate Brown Sugar Espresso
This is the drink that converted my entire book club from their afternoon coffee shop runs to making their own at home. The secret is using real brown sugar instead of syrup—it creates this incredible molasses-like depth that plays beautifully with dark chocolate. I keep a jar of the chocolate-brown sugar mixture ready in my pantry, and it’s become my go-to for those afternoons when I need something a little more indulgent than my regular coffee.
The beauty of this recipe is how the brown sugar doesn’t just sweeten—it actually enhances the espresso’s natural caramel notes. I’ve experimented with light and dark brown sugar, and while both work, dark brown sugar gives you that true Starbucks-level richness. Make sure your espresso is hot when you add the mixture so everything melts together into that gorgeous, glossy finish.
Ingredients
Method
- Brew 2 shots of espresso using an espresso machine or stovetop espresso maker.
- In your serving mug, combine the dark brown sugar and chocolate sauce, stirring together to form a paste.
- Pour the hot espresso over the chocolate-brown sugar mixture and stir vigorously until completely dissolved.
- Heat the milk and heavy cream together until steaming, either in the microwave for 45-60 seconds or in a small saucepan over medium heat.
- Froth the heated milk mixture using a milk frother or whisk until foamy, then pour over the espresso mixture.
- Top with whipped cream if desired and serve immediately.
Vanilla Bean Crème Frappuccino
My daughter asks for this every single weekend, and honestly, I don’t blame her—it tastes like a vanilla milkshake went to coffee shop finishing school. The key difference between a sad, icy disaster and café-quality perfection is the xanthan gum. I know it sounds fancy, but you can grab it in the baking aisle, and just a tiny pinch gives you that thick, creamy texture that doesn’t separate or get watery after five minutes.
I love that this is completely coffee-free, making it perfect for the kids or anyone who wants to join in the fancy drink fun without the caffeine. The real vanilla bean paste makes all the difference here—those little flecks throughout are what make it feel truly special. When my kids’ friends come over, this is always the drink they request, and I love that I can make it in about the same time it would take to drive to the coffee shop.
Ingredients
Method
- Add the milk, vanilla syrup (or sugar and vanilla bean paste), ice cubes, and xanthan gum to a high-powered blender.
- Blend on high speed for 30-45 seconds until completely smooth and thick, with no ice chunks remaining.
- Pour the heavy cream into the blender and pulse 2-3 times just to incorporate, being careful not to over-blend.
- Pour into a large glass and top generously with whipped cream.
- Garnish with vanilla bean caviar or a small amount of vanilla bean paste on top of the whipped cream and serve immediately with a straw.
Cappuccino at Home
Learning to make a proper cappuccino changed my entire morning routine. There’s something so satisfying about creating that perfect ratio of espresso, steamed milk, and foam—the legendary one-third rule that makes a cappuccino distinct from any other coffee drink. The best part? You don’t need a thousand-dollar espresso machine. I’ve made excellent cappuccinos with a simple stovetop espresso maker and a handheld milk frother that cost less than two trips to Starbucks.
The real game-changer is understanding that a cappuccino should be smaller and stronger than a latte—this isn’t a giant mug situation. We’re talking a 6-ounce drink with bold espresso flavor that doesn’t get drowned out by milk. I like to use whole milk for the creamiest foam, but I’ve had friends master it with oat milk too. Once you nail the technique, you’ll feel like a barista every single morning.
Ingredients
Method
- Brew 2 shots of espresso using an espresso machine, stovetop moka pot, or strong coffee maker, and pour into a 6-ounce cappuccino cup.
- Add sugar to the espresso if desired and stir to dissolve completely.
- Heat the milk in a small saucepan or microwave until it reaches about 150°F, being careful not to boil.
- Froth the heated milk using a milk frother, French press, or whisk until you have about equal parts steamed milk and thick foam.
- Pour the steamed milk into the espresso cup, holding back the foam with a spoon, until the cup is about two-thirds full.
- Spoon the remaining foam on top to fill the cup, creating the classic one-third espresso, one-third steamed milk, one-third foam ratio.
- Dust with cocoa powder or cinnamon if desired and serve immediately.
Cold Brew Coffee Base
This is your secret weapon for recreating so many of those pricey Starbucks drinks right in your own kitchen! Once you realize how incredibly simple it is to make cold brew at home, you’ll wonder why you ever paid $5 a cup. The beauty here is that you can make a big batch on Sunday night and have it ready to go all week long—just grab it from the fridge when you need your caffeine fix. No fancy equipment needed, just coffee, water, and a little patience.
The key difference between cold brew and regular iced coffee is that cold brew is never heated, which means it’s naturally smoother and less acidic. Perfect for those of us with sensitive stomachs! Keep this concentrate in your fridge for up to two weeks, and you’ll always be ready to whip up whatever Starbucks copycat drink you’re craving. It’s also more concentrated than regular coffee, so a little goes a long way—making it actually more economical than your daily coffee run.
Ingredients
Method
- Combine the coarsely ground coffee and cold filtered water in a large pitcher or jar, stirring gently to ensure all grounds are saturated.
- Cover the pitcher and let it steep at room temperature or in the refrigerator for 12-24 hours (the longer it steeps, the stronger the concentrate).
- After steeping, strain the mixture through a fine mesh strainer lined with cheesecloth or a coffee filter to remove all grounds, pouring the concentrate into a clean container.
- To serve, dilute the concentrate with equal parts water, milk, or your preferred dairy alternative over ice, adjusting the ratio to your taste preference.
- Store the cold brew concentrate in the refrigerator in an airtight container for up to two weeks, using as needed for various coffee drinks.
Customizable Chai with Spices
Forget those overly sweet chai lattes that cost a fortune and are loaded with who-knows-what. When you make chai from scratch, you control everything—the sweetness, the spice level, and the quality of ingredients going into your body and your kids’ bodies. The aroma alone will have everyone gathering in the kitchen, and honestly, it makes your whole house smell like a cozy café. This is the recipe I turn to on chilly mornings or when I need a little afternoon pick-me-up that feels special.
The best part about making your own chai is that you can adjust it to your family’s preferences. Want it spicier? Add more ginger. Prefer it sweeter? That’s totally in your control. You can even make a big batch of the spice mixture and keep it ready to go, cutting your prep time down to just a few minutes. Trust me, once you taste the difference between this and the powdered stuff, there’s no going back.
Ingredients
Method
- In a medium saucepan, combine water, crushed cardamom pods, cloves, cinnamon stick, sliced ginger, peppercorns, and nutmeg, then bring to a boil over medium-high heat.
- Reduce heat to low and simmer the spice mixture for 10 minutes to allow the flavors to fully infuse into the water.
- Add the black tea bags or loose tea to the spiced water and steep for 3-4 minutes, being careful not to over-steep as it can become bitter.
- Pour in the milk and honey, stirring to combine, and heat through until steaming but not boiling (about 2-3 minutes).
- Strain the chai through a fine mesh strainer into mugs, discarding the tea bags and whole spices, then serve immediately with additional honey if desired.
Banana Bread Flavored Coffee
This drink is pure magic for anyone who loves the cozy, comforting taste of freshly baked banana bread but doesn’t always have time to actually bake a loaf. It’s become my go-to treat when I want something that feels indulgent but doesn’t require me to turn on the oven or dirty a million dishes. The flavor is spot-on, and you can make it hot or iced depending on your mood or the weather. My kids actually ask for this one on weekend mornings, and I love that I can feel good about what’s going into it.
The secret is in the combination of real banana, vanilla, and just a hint of cinnamon and nutmeg—the same warm spices that make actual banana bread so irresistible. You’re essentially creating a naturally sweet, creamy coffee drink that tastes like dessert but can absolutely be your breakfast. It’s also a genius way to use up those overripe bananas sitting on your counter before they go completely brown. Make this once, and it’ll become a regular in your rotation.
Ingredients
Method
- In a small saucepan over medium heat, combine the mashed banana, milk, maple syrup, vanilla extract, cinnamon, and nutmeg, whisking constantly until smooth and heated through (about 3-4 minutes).
- Pour the banana mixture into a blender and blend on high speed for 30-45 seconds until completely smooth and frothy with no lumps remaining.
- Divide the freshly brewed coffee between two mugs, then pour the blended banana mixture over the coffee, stirring gently to combine.
- Top with whipped cream if desired and sprinkle with an extra dash of cinnamon, then serve immediately while hot, or pour over ice for an iced version.
