Archives for posts with tag: latte


Fall is here!! Whats not to love about this beautiful season? :)  And though the temperatures nearing 100°F, I figured it was time for a Pumpkin Spice Latte to officially start off the Autumn season! ;) Homemade pumpkin milk, delightfully buttery caramel, and, yes, freshly whipped cream{sweetened with maple, of course!} come together to create a grand combination! Add a few friends and you have a lovely coffee break. :) Happy Fall!

Yields 1 lovely Latte :)


  • Your favorite mug!
  • 1/4 cup organic milk{may want more or less}
  • 1/3 cup pumpkin milk {recipe here!!!}
  • 2 shots strong espresso
  • 1 tbsp raw sugar
  • 1/4 tsp pure vanilla extract
  • Whipped cream
  • Caramel for drizzling{recipe here}
  1. Grab you favorite mug and pour in espresso. Add raw sugar & vanilla!
  2. Combine regular milk and pumpkin milk then froth{or heat}.
  3. Pour over espresso, top with whipped cream and lots of Caramel.
  4. ENJOY!

Pumpkin Spice Latte

“To every thing there is a season, and a time to every purpose under the heaven
Ecclesiastes 3:1


Besides the normal home-made hamburger buns for dinner or loaf of french bread, baking has{sadly} been non-existent for me the last week! Hoping that will change this new week as I have been dreaming up a number of recipes{ Rum Cake with a Rum Caramel sauce and Grilled Pineapple over Pound Cake à la mode being a couple} I really hope to bake and share with you all in the next few weeks. But for today, though it is Sunday, some unfinished computer work must be completed and the kitchen will be neglected with exception to a quick caramel latte! :) Since the lighting was delightful and drink delicious, I decided to snap a few pictures and share it with y’all!

Yields 1 highly caffeinated Latte :)


  • Your favorite mug!
  • 1/2 cup organic milk{may want more or less}
  • 2 shots strong espresso
  • 1 tbsp caramel sauce
  • 3/4 tbsp delicious raw sugar
  • 1/4 tsp pure vanilla extract
  1. Grab you favorite mug and pour in espresso. Add caramel, sugar, and vanilla. Mix well!
  2. Froth milk or heat in sauce pan. Pour on top of espresso.
  3. Drizzle generously with caramel and enjoy ever sip! ;)

Granola Girl Bakes Caramel Latte 8.4.13 {SP} 20

We have a thing for pumpkin and once the first day of Fall is here, it is officially “pumpkin season” at my house! :) We used to consume numerous Pumpkin Spice Lattes from Starbucks but since we gave up starbucks we have had a hard time finding a good Pumpkin Spice latte flavor. Plus, we try to stay away from coffee syrups.  So, when Lydia saw this recipe she knew she needed to give it a try. And honored me with the privilege of making the Pumpkin Spice coffee creamer for her. ;) She loved it! And for Lydia to “love it”, it means this is a spectacular recipe! Real pumpkin, pure maple, and spice makes up the perfect fall coffee. :)

The recipe originated from Deliciously Organic. I did add additional vanilla and cinnamon. If you prefer your coffee a little sweeter I recommend adding more maple syrup! :)

  • 2 cups   half and half
  • 3 tbs  pumpkin puree
  • 2 tsp of pumpkin spice
  • 4 tbs Maple Syrup
  • 3 tsp of vanilla extract
  • 2 tsp of cinnamon
  • 1/4 tsp nutmeg
  1. Whisk the half and half, pumpkin, syrup, and pumpkin spice together over medium heat.
  2. When it gets steamy remove from heat and add in the vanilla. Pour into bowl, covering, and let set for 3-6 hours in fridge.
  3. Use a strainer to transfer the cream into a jar or pitcher… do not skip this step, trust me! This will make the creamer smoother. :)
  4. Enjoy!

Mocha Latte Cheesecake, requested by my brother for his birthday. :) Coffee and chocolate are two major staples in my house and both go so well together!! So I created this cheesecake a while back combining my 2 favorite beans. ;)
4 layers compose this cheesecake. Starting off with a thick buttery crust, then a rich chocolate cheesecake, add a layer of coffee, and top with freshly whipped cream and bittersweet chocolate shavings! This recipe can be made in either a 10inch spring form cheesecake pan or 16(approximate) mason jars!

Original Recipe Yield 16 servings


  • 2 1/2 cups  Graham Cracker Crumbs
  • 1/2 cup butter, melted
  • 2/3 cup sugar
  • 5 (250 g) packages cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 2 tsp instant coffee
  • 1 cup sour cream
  • 8 oz melted chocolate (I have used an entire 12 oz bag before too! Just depends on how much chocolate you prefer.)
  • 4 eggs
Latte Topping
  • 12oz cream cheese softened
  • 2 cups powder sugar
  • 1 tbs milk
  • 3 tsp instant coffee
  • fresh whipped cream
  • bittersweet Chocolate Shavings


  1. Heat oven to 325 degrees F if using a silver 9 inch spring form pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, sugar, and butter; press firmly onto bottom of pan or mason jars. Bake 10 minutes.
  2. Beat cream cheese, sugar, and flour in large bowl with electric mixer on medium speed until well blended. Dissolve instant coffee in vanilla add to cream cheese mixture. Add sour cream; mix well. Add eggs, one at a time,  mixing on low speed after each addition just until blended. Then add melted chocolate, Pour over crust.
  3. Bake 1 hour 10 minutes for 10inch round spring form or 20 minutes for the mason jars (or until center is almost set). Run knife or metal spatula around rim of pan to loosen cake and cool.
  4. Blend together all topping ingredients until smooth and spread evenly over cheesecake. Refrigerate until chilled
  5. Top with whipped cream and chocolate shavings.
  6. Enjoy!

Original Recipe Yield approximately 1 piping hot 12oz mocha!


  • 2 shots espresso (can substitute for 1/2 cup strong coffee)
  • 1/2 cup whole milk
  • 1/4 cup Eggnog or half-and-half
  • 2 tbsp raw sugar (or regular white sugar)
  • 3 tbsp simi-sweet chocolate chips
  • 1/2 tsp pure vanilla extract
  • 1 dash salt


  1. Pour espresso or coffee in a large 12 oz  mug
  2. Place milk, eggnog, sugar, chocolate chips, vanilla, and salt in your  espresso decanter or sauce pan.
  3. I frothed mine with my espresso machine’s frother, stirring as I frothed until chocolate chips are melted and milk is desired temperature but this can also be done over medium heat with a whisk!
  4. Once heated and chips are melted pour into mug with coffee.
  5. Serve by itself or add a dollop of whipped cream and enjoy!