I’m not really sure what happened, but suddenly things went crazy in my world. I’ve been keeping busy enough with the blog for a few months, and suddenly I’m preparing to get married this weekend. As if that weren’t enough, I’m having a patent explosion going on in my little law practice. So, basically what I’m telling you guys is, things are pretty hectic at the moment…so sorry if I’m a little short on words. You just come for the food anyway, right? ;)
Incidentally, I scheduled myself for a coffee post today. Perfect. I got inspired by all of the pumpkin-spiced lattes I’d seen floating around the interweb over the last month or so, and rather than adding my own take, I thought I’d try another fall coffee, with a little extra dose of wake-up in the form of spices. Just what I need this week. Happy buzzing.
Coffee Masala Latte
- 1/2 cup unflavored soy or almond milk
- 3/4 cup strong brewed coffee
- 1/4 cup coconut milk or another 1/4 cup soy or almond milk, for a lighter version
- 1 tbsp. agave or sweetener of choice, or to taste
- 1/2 tsp. vanilla extract
- 1/4 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/8 tsp. ground cloves
- 1/8 tsp. ground cardamom
- pinch black pepper
- 1 star anise optional
The coconut milk may separate a bit from the coffee. This won't affect the taste at all, and can be corrected with a quick stir.