Coffee Recipes to Try This Fall

Now that fall has officially started, Starbucks has re-released the classic PSL (pumpkin spice latte), and the weather has slowly started to turn chilly, what better way to celebrate the new season than with some delicious and cozy coffee recipes? Sadly, spending $7 on a latte multiple times a week may bankrupt you this fall. So what better time to learn how to make some of your own drinks and add your own twists to them? These and many more delicious recipes can be found at roastycoffee.com! 

CINNAMON MAPLE LATTE

Ingredients

• 3/4 cup milk of your choice
• 1/2 cup brewed coffee
• 2 tbsp real maple syrup
• 1 dash of cinnamon
• 1 scoop of whipped cream (optional)
• Cinnamon sprinklings (optional)

Instructions

1. Brew a regular cup of coffee 
2. Froth your milk with a milk frother or even simply with a whisk
3. Pour your milk into a mason jar and microwave it with the lid off for about a minute
4. Place the lid on it after, close it very tight, then shake the warm milk until it froths completely
5. Pour your maple syrup into the mug or cup you’ll be drinking out of
6. Pour the hot coffee over it, then the frothy milk on top of that
7. Leave room at the top to add some whipped cream, a dash of cinnamon, and even more maple syrup!

CAMPFIRE S’MORES LATTE 

Ingredients

• Honey
• 2 tablespoons graham cracker crumbs
• 1 cup milk
• 2 tablespoons chocolate syrup
• Marshmallow creme or mini marshmallows
• 1/2 cup brewed coffee

Instructions

1. Along the rim of your coffee cup, coat it with honey and then dip it into graham cracker crumbs. This adds an element of fun but also extra flavor to your latte.
2. Carefully add in your hot coffee
3. Mix your chocolate syrup and milk in a small saucepan and heat until warm
4. Froth the milk however you desire 
5. Add the warm and frothy chocolate milk to your mug and then add a dollop with a nice spoonful of marshmallow creme or a handful of mini marshmallows
6. Drizzle with a little more chocolate sauce 

HAZELNUT MOCHA 

Ingredients

• 2 tablespoons chocolate hazelnut spread (like Nutella)
• 3/4 cup milk of your choice
• 1/2 cup brewed coffee
• Optional whipped cream, chocolate drizzle, and chopped hazelnuts 

Instructions

1. Brew your coffee and pour half a cup into your mug
2. In a small saucepan, heat and boil the milk
3. Once the milk has been fully boiled and has began to bubble, add in 2 tablespoons of any hazelnut spread and whisk until fully combined
4. Pour in the chocolate milk mixture over the hot coffee
5. Top with whipped cream, chocolate syrup, chopped hazelnuts

KETO PSL 

Ingredients

• 3/4 cup almond milk
• 1 3/4 cup strong brewed coffee
• 2 tablespoons pureed pumpkin 
• 1/2 teaspoons vanilla extract
• 3 tablespoons stevia (or any other zero-calorie sweeteners)
• 1/2 teaspoons pumpkin pie spice
• 2 tablespoons heavy cream
• Sugar-free whipped cream

Instructions

1. Add milk, pumpkin puree, vanilla, pumpkin pie spice, and sweetener to a pot on medium heat
2. Stir until mixture bubbles, then remove it off the stove
3. Combine the heavy cream and coffee with the milk and pumpkin mixture
4. Use a blender to pulse the mixture until it is smooth and creamy
5. Serve in a mug topped with whipped cream, pumpkin spice, and even a dash of cinnamon or cinnamon sticks!