National Coffee Day: Lattes You Can Make At Home

Since it’s a busy Tuesday and happens to be National Coffee Day, we are going to take a break from interviews and jobs and talk about our favorite caffeinated beverage. I love myself a good cup of coffee and while I definitely want to try all of these coffee bars, as recommended by Food & Wine magazine, making your latte at home can be fun (and it’s cheaper!).

Check out these three great recipes below from Refinery29 with new Fall lattes you will have to make! Enjoy your cup o’ Joe!


These Fall Lattes Will Be Your New Coffee Obsession

We’ve finally changed things up from our daily cold-brew routine to all our favorite autumnal lattes. While local coffee spots are constantly trying to one-up each other with new flavors, we’re going to save some serious cash this year by making these drinks at home. From Mexican chocolate to salted caramel to a brilliant hack for making frothy milk, we’ve got everything you need to become a fall-latte pro.



Coconut Cream Latte

Makes 1 latte

8 ounces strong brewed coffee
4 ounces coconut milk or cream
1 tbsp coconut oil
Cinnamon and coconut flakes for garnish, optional

1. Warm the coconut milk or cream in the microwave for 20 seconds.

2. Carefully pour all of the liquid ingredients into a blender and blend for about 15-30 seconds or until well-combined and foamy.

3. Pour into your favorite mug. Garnish with coconut flakes and cinnamon. Enjoy!


Salted Caramel Latte

Makes 1 latte

1 tbsp dulce de leche or caramel sauce, plus more for garnish
8 ounces strong brewed coffee
4 ounces milk (any variety)
1 tsp vanilla
pinch of salt on the rim, (only if you like salted caramel)
Whipped cream — optional

1. Drizzle a tablespoon of dulce de leche around the inside of a coffee mug (preferably glass, so you can see how pretty it is).

2. Shake a microwave safe, lidded jar half-filled with milk until foamy, then remove the lid and microwave the jar for 30 seconds.

3. Stir the vanilla into the coffee, pour it into the prepared mug. Top with the steamed, foamy milk, whipped cream, and a drizzle of dulce de leche.


Mexican Chocolate Iced Latte

Makes 1 latte

For the simple syrup:
(You can make the simple syrup ahead and store it in an airtight container in the refrigerator for up to 2 months. The recipe makes enough syrup for about 12 drinks.)
1 cup water
3/4 cup sugar
1 tbsp cinnamon
2 tbsp unsweetened cocoa powder
1 tbsp vanilla
1 pinch of cayenne, optional

1. Combine all of the ingredients in a saucepan. Stir over medium heat until it starts to simmer.

2. Continue cooking until sugar and spices have dissolved and fully incorporated, about 5 minutes.

3. It will look like thin chocolate sauce. Remove from heat and let cool before using.

For the iced latte:
8 ounces chilled coffee, preferably cold-brewed
4 ounces milk or cream
1-2 tbsp simple syrup

Pour the simple syrup mixture into the bottom of a tall glass and stir in the cold coffee. Top with ice and cream. Enjoy!

Tip: For stronger coffee, try freezing coffee and/or cream in large ice molds. We got ours from Sharper Image.

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