Has your favorite local coffee shop stopped allowing reusable cups due to the pandemic?
If so, fear not! We’ve rounded up our favorite coffee recipes so that you can get your caffeine fix for a fraction of the cost and without all the single-use waste from disposable cups, lids and straws.
Copycat Starbucks Iced Caramel Macchiato recipe and photo by Tania Sheff
Prepare the loved-by-everyone Starbucks Iced Caramel Macchiato at home! I'll share the tips and the secrets on how to make this delicious treat.
- 2 tsp. vanilla syrup or to taste
- 6 oz. milk
- 1 oz espresso
- caramel sauce to drizzle
- Add vanilla syrup to the cup first, then milk, ice and espresso on top.
- Drizzle with caramel sauce.
The best vegan matcha latte with matcha powder recommendations, my favorite dairy-free milk blend, and natural sweeteners! A 4-ingredient, 5-minute, creamy, antioxidant-rich beverage!
- 1 1/4 tsp matcha powder (see our Matcha Review!)
- 1 Tbsp maple syrup (or stevia to taste // more or less to preference + depending on sweetness of macadamia and coconut milk)
- 1 Tbsp hot water
- 3/4 cup light coconut milk (DIY coconut milk) (I prefer canned Whole Foods 365 organic)
- 3/4 cup macadamia nut milk (DIY macadamia milk) (I like this brand)
- ADD-INS optional
- 1/4 tsp maca root powder
- 1/4 tsp ashwaganda
- 1 Tbsp (15 g) coconut butter
- Add matcha powder to your serving mug along with sweetener of choice and hot water. (If adding add-ins like maca, ashwaganda, or coconut butter, add at this time.)
- Whisk with a bamboo whisk or a metal whisk until completely dissolved. If you don’t have a bamboo whisk, you can use a spoon or a metal whisk or even blend the latte in a blender. Bamboo whisks are gentle on the matcha and also help it dissolve more completely. So if you like matcha, I recommend investing! Otherwise, use what you have.
- Once the matcha is completely dissolved, heat* your coconut and macadamia milk (or other dairy-free milks). I added mine to a frothing pitcher and steamed on our espresso machine, but you could also heat in the microwave or on the stovetop until hot and steamy. To get more froth, you can whisk vigorously or use a handheld frother.
- Pour dairy-free milk into your mug – latte art optional (mine was a little sad – lol). Taste and add more sweetener if needed. I found that, when I used the macadamia nut milk, I only needed a bit of maple syrup or stevia to sweeten. Enjoy immediately.
Authentic Thai Coffee recipe by Darlene Schmidt at The Spruce Eats
This is an easy and classic Thai coffee drink that you can serve either hot or warm. This coffee is excellent as is, or serve with a shot of Cointreau, Bailey's Irish cream, Kahlua, or your favorite liqueur.
- 2 large cups hot, strongly brewed coffee or strong instant coffee (if using leftover coffee, briefly reheat)
- 4 to 6 tablespoons sweetened condensed milk
- Ice cubes (if making iced coffee)
- 1/4 cup evaporated milk or fresh heavy cream
- Pour hot coffee into a glass jug or other container for mixing and pouring.
- Add sweetened condensed milk to taste and stir well until dissolved. Add a few ice cubes and refrigerate for 1 or more hours.
- To serve, place a few ice cubes in the bottom of each glass and pour the coffee over. Top each drink with a few tablespoons of the evaporated milk or heavy cream.
- Taste test the coffee—you want it to taste strong and sweet. Add more sweetened condensed milk if you prefer it sweeter, or more evaporated milk/heavy cream for a richer taste or if it's too strong. (Note that this iced coffee is meant to be rather sweet.)
Pumpkin Spice Latte recipe by Jen of the Cincy Shopper
It’s officially fall, so you know what that means... Pumpkin Spice EVERYTHING! Here’s an awesome recipe on how to make your own Pumpkin Spice Latte from scratch (including a pumpkin spice syrup without any of the preservatives).
Ingredients for Pumpkin Spice Syrup
- 1 1/2 cup Water
- 1 1/2 cup Sugar
- 1/3 cup Pumpkin Puree
- 1 1/2 tsp Cinnamon
- 1 tsp Nutmeg
- 1/2 tsp Cloves
- 1/2 tsp Ginger
Ingredients for Pumpkin Spice Latte
- 8 oz Milk
- 4 oz Strong Coffee or Espresso
- 2 tbsp Pumpkin Spice Syrup
- Whipped Cream
- Pumpkin Pie Spice
- In a pan, combine sugar and water,
- Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until sugar dissolves.
- Add the pumpkin and spices. Continue to simmer for more 10 minutes, stirring often.
- Remove from heat and strain through cheesecloth or strainer. DIscard pulp.
- Allow the syrup to cool, then refrigerate in an air tight container.
- Heat milk in microwave for 1 minute and froth with blender or whisk.
- Pour syrup in bottom of cup and top with coffee and frothed milk.
- Top with whipped cream and a dust with pumpkin pie spice.
Chai Tea Latte photo and recipe by Tania Sheff
This drink is easy to make, tasty, and it will keep you warm during the cold season.
- 3 oz. Tazo Chai Tea Latte Base
- 6 oz. 2% milk can use non-fat, whole milk, or dairy-free alternatives
- Pour the Tazo Chai Tea Latte Base into a serving cup.
- Warm up the milk on a stovetop or in a microwave until very hot. Froth the milk (check “How to Froth Milk” section above).
- Pour the milk into the cup with Chai Tea Base. Garnish with ground cinnamon if desired. Serve.
If you prefer a very hot Chai Tea, add the Tazo Chai Tea Base to the milk, and heat it up together, until it reaches the desired temperature. Then froth.
Some of the dairy-free milk alternatives, don’t froth well, so your cup won’t be full, since the foam is missing. Use 4 oz. of Chai Tea Base and 8 oz. of milk in this case.