We are halfway through Autumn, and you know what that means? Cosy sweaters, crunchy leaves, and—most importantly—some seriously stellar coffee drinks. Imagine sipping a warm cup of yum while the chill in the air whispers sweet nothings about hot cocoa and pumpkin spice while you cosy in for Halloween movie night. We get it—some of you might be over the whole pumpkin craze. There are plenty of other flavours to explore that scream “fall” without being basic. From sweet apples to rich maple, your taste buds are about to take a major joyride here. Get ready to brew some magic in the kitchen with these easy recipes and you won’t need a barista degree to nail them. Let’s dive in and find your new fall fave this spooky season.
Caramel Apple Latte
Let’s talk about Caramel Apple Latte. It’s pure autumn in your glass, and the good thing is there is no pumpkin spice drama.
Ingredients:
- 1 cup strong, hot brewed coffee
- 1 cup milk of your choice
- 2 tablespoons caramel sauce
- 1 tablespoon apple butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- Whipped cream
- Extra caramel sauce
- Cinnamon stick
Let’s Get Brewing:
- Get your coffee brewing and make it strong. While the coffee’s doing its thing, take one tablespoon of caramel sauce and drizzle it inside your mug.
- In a small saucepan, gently heat your milk on medium-low. Keep an eye on it so it doesn’t boil over—nobody wants a messy kitchen. Once it’s warm (but not scalding hot), add the other tablespoon of caramel, apple butter, cinnamon, and vanilla. Stir it all together.
- Grab your mug with that luscious caramel drizzle. Pour in the brewed coffee first, then gently add the warm milk mixture on top. It should look like chef’s kiss by now.
- Go ahead and top it with whipped cream, drizzle on some more caramel, and toss in a cinnamon stick. Viola!
Café Con Miel (Honey Coffee)
If you’re looking for the ultimate cozy drink to start your morning or give you that afternoon boost, you have to try Café Con Miel!
Ingredients:
- 100 ml of milk of your choice
- 90 ml of brewed strong coffee or espresso
- 1 tablespoon honey
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- A pinch of ground cloves
- A pinch of cardamom
Let’s Get Brewing:
- In your favorite mug, add the brewed coffee first. Then, stir in the honey until it’s fully dissolved. This step is crucial because you want that sweet honey flavor to blend seamlessly with the coffee.
- Once your milk is heated, carefully pour it into the mug with the coffee and honey mixture. If you frothed the milk, spoon the foam on top for an extra touch.
- Sprinkle the ground cinnamon, nutmeg, and any other spices you want over the top (just experiment).
- Give it a gentle stir to mix the spices in, and then take a moment to appreciate your creation. Sip slowly, and let the warm flavors wrap around you.
Snickerdoodle Latte
Attention cookie lovers! The Snickerdoodle Latte is here to delight your taste buds. This drink captures the flavor of a cookie in a cup—without the crumbs everywhere.
Ingredients:
- 1 shot of espresso (or ¼ cup of strong brewed coffee)
- ¾ cup milk of your choice
- 1 tablespoon brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Whipped cream
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
Let’s Get Brewing:
- Start by whipping up a shot of espresso or ¼ cup of strong coffee—make it extra bold to balance out the sweetness.
- In a small saucepan, heat your milk over medium heat. If you want that frothy goodness, use a frother or whisk to create some foam. Heat until it’s warm but not boiling.
- In a tall glass or mug, combine the brown sugar, ground cinnamon, and optional nutmeg. Pour in the hot brewed coffee and stir until the sugar dissolves completely.
- Pour the steamed milk over the coffee mixture. Let it settle for a moment to create those lovely layers.
- You can also top your latte with a generous dollop of whipped cream.
Cinnamon Sugar Topping:
In a small bowl, mix the granulated sugar with the ground cinnamon. Sprinkle this mixture over the whipped cream or directly on top of your latte for that classic snickerdoodle flavour.
Starbucks Peppermint Mocha Copycat
Missing that seasonal Starbucks vibe? No worries! Make your own Peppermint Mocha right at home. It’s minty, chocolaty, and totally festive.
Ingredients:
- 2 tablespoons cocoa powder
- 2 tablespoons granulated sugar
- 1 cup water
- ½ teaspoon peppermint extract
- 1 shot of espresso (or ¼ cup strong brewed coffee)
- ¾ cup steamed milk
- Whipped cream
- Chocolate syrup
Let’s Get Brewing:
- In a small saucepan, whisk together the cocoa powder and sugar. Pour in water and bring it to a boil over medium heat, stirring the whole time. Once it’s boiling, take it off the heat and stir in the peppermint extract. Let it chill for a bit.
- Brew your espresso shot or strong coffee using your preferred method.
- In a large mug, add 2-3 tablespoons of the peppermint mocha syrup (adjust to your sweetness level). Pour the hot espresso or coffee over the syrup and stir to combine.
- Steam your milk until hot and frothy. Pour the steamed milk over the coffee mixture, filling the mug.
- You can also add a generous swirl of whipped cream on top. Drizzle with chocolate syrup for that extra touch of decadence.
Maple Pecan Latte
Craving a cozy, autumn-inspired drink that hits all the right notes? The Maple Pecan Latte is here to deliver! Perfect for chilly days or you just need a little seasonal magic.
Let’s Get Brewing:
- 1 cup brown sugar
- ¼ cup butter
- ½ cup milk
- ¼ cup water
- ¼ cup maple syrup
- ¼ teaspoon salt
- 1 cup pecans
- 5 cups water
- 2-3 tablespoons maple syrup (to taste)
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 cups freshly brewed coffee (or 2 shots of espresso)
- Dairy-free whipped cream
- Chopped pecans
Instructions:
- Preheat your oven to 350°F (175°C) and toast the pecans on a baking tray for about 8 minutes until fragrant. In a blender, combine the toasted pecans, salt, vanilla extract, and half of the water. Blend until smooth.
- Add the remaining water and blend for another 30 seconds. Strain through a cheesecloth or fine mesh sieve to get smooth pecan milk.
- In a saucepan over medium heat, combine brown sugar, water, and salt. Stir until the sugar melts. Let it bubble without stirring for about 4 minutes until it turns golden.
- Remove from heat and carefully stir in the vegan butter and coconut milk. Add the maple syrup and mix well. Let it cool slightly.
- Brew your favorite coffee or espresso.
- In a large mug, add 1-3 tablespoons of maple caramel (adjust to taste). Pour in the hot brewed coffee and stir to combine. Slowly add the pecan milk, leaving some space for toppings.
- If desired, add a dollop of dairy-free whipped cream on top. Sprinkle chopped pecans and a drizzle of maple caramel for that finishing touch.
Pumpkin Spice Dalgona Coffee
Last but definitely not least, we have Pumpkin Spice Dalgona coffee. If you thought Dalgona coffee couldn’t get any better, wait until you try this! Pumpkin purée and warm spices make this drink a must-have for your October-going-on November cravings.
Ingredients:
- 2 tablespoons instant coffee
- 2 tablespoons sugar
- 1 teaspoon pumpkin spice
- 2 tablespoons boiling water
- 3-4 tablespoons pumpkin purée
- 2 cups milk
Let’s Get Brewing:
- In a small mixing bowl, combine the instant coffee, sugar, pumpkin spice, and boiling water.
- Grab your electric mixer (or a whisk) and whip that mixture for 2-3 minutes. You want it fluffy and creamy—like the clouds of fall! The longer you whisk, the stiffer it’ll get, so go as far as your arm can handle.
- In two coffee cups, add a spoonful of pumpkin purée at the bottom. Then pour in your milk (hot or cold—your choice).
- Spoon the whipped coffee mixture on top. It should look all beautiful and swirly.
- Sip it immediately and soak in the cosy vibes.
Images: Pinterest
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