These days I’m really missing summer produce and fresh clean flavors. But winter has it’s perks, even if it’s not my favorite season. During colder months I love the addition of warm spices in everything I make. Sometimes I go a little crazy with cardamom, adding it to anything and everything. My classic vanilla bean ice cream gets a winter make over too, as I like to steep the custard with cinnamon sticks and a handful of cardamom pods, plus a sprinkling of freshly ground nutmeg. The flavor is so rich and familiar, and makes a great side to many other desserts.
These lattes were inspired by that vanilla bean ice cream. Made with very strong dark roast coffee in a french press, and sweetened with dark maple syrup. The cream however is the star, heated and infused with all the spices mentioned above. The result is better than anything Starbucks attempts during the holidays. So grab a friend and whip up some winter spice lattes to warm up one of these chilly January mornings.
1 cup of strongly brewed coffee, preferably prepared in a french press
1 cup of whole milk
2 cinnamon sticks
2 tbs cardamom pods
1 tsp freshly grated nutmeg
maple syrup (to taste)
- Prepare coffee in the french press, allowing it to steep longer than usual in order to achieve a stronger coffee
- Heat the milk over medium heat with the spices
- Just before it comes to a simmer, remove from heat and allow to steep for 10 minutes
- After 10 minutes reheat the milk
- To assemble lattes start with about 1 tbsp of maple syrup in the glass, then add about 1/2 of coffee, and milk until desired latte proportions are achieved