In a small bowl, mix together molasses, brown sugar,
baking soda, ginger and cinnamon until well blended. Cover and
refrigerate for at least 10 minutes. Add about 1/4 cup coffee to each of
the 6 cups. Stir about a tablesoon of the spice mixture intor into each
cup until dissolved. Fill each cup to within an inch of the top with
coffee. Stir in half and half to taste and garnish with whipped cream
and ground cloves.
Pumpkin Spice Iced Latte
Start by making a batch of pumpkin spice sauce,
if you don’t already have some on hand. Brew your coffee and let it cool, or prepare espresso according to
your machine’s instructions. Fill a glass with ice and add the coffee.
Add the pumpkin spice sauce to taste. Start with a few tablespoons and
add more if you like your iced latte sweeter. Pour in the milk of your
choice and stir well.
Mocha Latte
Assemble the mocha coffee base: In a medium saucepan on a
stove, add the coffee, sugar, cocoa powder, and vanilla extract. Whisk
the ingredients together and heat over medium-high heat until it comes
to a boil, then remove from heat. Froth the milk: Add the milk into a
microwave-safe bowl, then microwave for 1 ½ minutes until warm. Add air
into the milk to turn it into a foam by using a frother or immersion
blender until tiny bubbles are formed and the milk doubles in size.
Assemble the latte: Pour the sweetened coffee with chocolate into a mug,
then add the hot milk. Top with the whipped cream and garnish with
chocolate shavings or chocolate syrup and serve while hot.
Latte
Pour milk into a steaming pitcher and heat to 145 to 165 degrees F
(65 to 70 degrees C) using the steaming wand of an espresso machine.
Pour espresso over vanilla syrup in a large coffee mug. Pour steamed
milk over espresso, using a spoon to hold back the foam. Spoon foam over
top.
