Coffee and Irish Cream Iced Shakerino

I’m not sure how I came up with the name Shakerino for this drink. It may have been a goof when I mixed up the Italian name, and concept of the drink. But this Shakerino is sort of dyslexian (or dystopian, if you’re an authenticarian – another word I made up) riff off the Italian Shakerato, a caffè drink made by shaking espresso and sugar…

I’m not sure how I came up with the name Shakerino for this drink. It may have been a goof when I mixed up the Italian name, and concept of the drink. But this Shakerino is sort of dyslexian (or dystopian, if you’re an authenticarian – another word I made up) riff off the Italian Shakerato, a caffè drink made by shaking espresso and sugar syrup to a froth with ice.

I revisited it recently when I was cleaning out files on my computer and came across this recipe that I developed so long ago that my word processing program was struggling to find a compatible program or method to open it with. But I shook one up and after that first sip, I remembered why I liked it so much. In fact, I didn’t remember how good it was! (If that makes sense.)

Continue Reading Coffee and Irish Cream Iced Shakerino...

Dalgona Coffee

Dalgona Coffee
During the stay-at-home orders of the coronavirus pandemic, people are spending a lot of time on social media and trying to figure out what to make with the ingredients already in their pantries. This created the perfect situation for Dalgona Coffee to go viral. This whipped coffee drink arose in South Korea and …

The post Dalgona Coffee appeared first on Baking Bites.

Dalgona Coffee
During the stay-at-home orders of the coronavirus pandemic, people are spending a lot of time on social media and trying to figure out what to make with the ingredients already in their pantries. This created the perfect situation for Dalgona Coffee to go viral. This whipped coffee drink arose in South Korea and quickly spread all over the globe. The delicious coffee drink is made with only a few simple pantry ingredients and tastes as good as it looks.

Dalgona coffee gets its name from a type of candy. Dalgona candy (also known as ppopgi) is honeycomb toffee that is a popular street food snack in Korea. Honeycomb toffee/sponge candy is actually made in a lot of countries because it is such an easy treat to make, just adding baking soda to boilling sugar to aerate it before allowing it to set up. The coffee shares the name because of its color and whipped consistency, which is remarkably similar to that of the toffee, although it is less sticky and less sweet.

Dalgona coffee is made by combining instant coffee with sugar and a small amount of water, then beating the mixture together until it has more than quadrupled in volume and formed soft peaks. You can whip it by hand, but it goes much faster (about 4 minutes) with a hand mixer. Once it reaches soft peaks, set it aside and fill a glass with ice and the milk of your choice. I used whole milk for this one, but feel free to use any nondairy milk you like. Next, spoon the coffee on top of the milk and serve!

Dalgona Coffee

The whipped coffee has a great coffee flavor and is not very sweet at all. If you want to bump up the coffee even more, feel free to use instant espresso or a combination of instant espresso and instant coffee. Coffee grounds shouldn’t be used, as they won’t dissolve like instant coffee will. The whipped coffee is incredibly smooth and fluffy. It will hold its shape on top of the milk and should be stirred in (or the drink should be served with a straw) to serve it.

This is a fun drink to make and delicious to drink. I prefer to bump up the coffee in mind by adding a shot of espresso on top of the milk before spooning on the whipped coffee, but the whipped coffee and milk combination is outstanding on its own. It’s not hard to see why this drink went viral or why it is a fun DIY coffee drink to tackle when you’re stuck at home.

Dalgona Coffee
2 tbsp instant coffee
2 1/2 tbsp sugar
2 1/2 tbsp water
ice
milk
espresso (optional)

In a small mixing bowl, combine instant coffee, sugar and water. Beat with a hand mixer on low speed to combine, then beat on high speed until mixture is very thick, light and fluffy – about 4 minutes.
Fill a tall glass with ice and milk. Top with shot of espresso, if desired. Spoon whipped coffee on top and serve.

The post Dalgona Coffee appeared first on Baking Bites.

Banana Cake with Coffee Cream Cheese Frosting.

Banana cake is happening in your kitchen this weekend! Oh my goodness. The fluffiest banana cake with coffee icing? HELLO LOVER.  I just might be the most popular person in my house right now because Max and Emilia have been begging for banana bread… so I surprised them with banana cake.  They also secretly like […]

The post Banana Cake with Coffee Cream Cheese Frosting. appeared first on How Sweet Eats.

Banana cake is happening in your kitchen this weekend!

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

Oh my goodness. The fluffiest banana cake with coffee icing? HELLO LOVER. 

I just might be the most popular person in my house right now because Max and Emilia have been begging for banana bread… so I surprised them with banana cake. 

They also secretly like to steal a sip of my iced coffee so they are all over the coffee frosting. Shhhhh.

We are all in looooove. Except for Eddie. Who would rather me not ruin frosting with coffee. 

But that just means more for us.

banana cake with coffee frosting

Come see me make this on instagram today!

This quarantine situation actually gave me the perfect excuse to make this cake. I mean, it’s giving me the perfect situation to do a lot of things that I’m not doing: like spring cleaning, organizing closets, going through all of my photography props, deep cleaning ever corner of the house… but no. Instead I just keep making things like brownies and cookie bars and cake.

Ever since making my banana bread with espresso glaze, I have been IN LOVE with the combination. It’s so delicious and the banana and espresso complement each other so well. 

I don’t know why I waited so long but it’s here! And you will LOVE it.

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

It’s so good and kind of reminds me of my pumpkin dream cake. Just swap the pumpkin for banana, because the fluffy cream cheese frosting stays the same with one little extra addition. Which is OUT OF THIS WORLD. 

Oh my gosh yes yes yes – it’s so good.

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

You probably have most of the ingredients in your pantry to make the cake. You only need two large-ish bananas too. (P.S. if you find yourself with extra bananas going bad, freeze them for recipes like these in the future!)

I like a combo of brown and white sugars in the cake, but you can use one or the other if that’s all you have. Sour cream can replace the yogurt. And of course you can add more spices to the cake or even some chocolate chips! 

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

Okay now for the tricky part: the espresso powder. This is an ingredient that I do keep in my pantry for recipes like these.

And that’s the secret for the coffee cream cheese frosting. If you don’t have it, you can use instant coffee powder. If you don’t have that, you can try adding 1 tablespoon of strongly brewed coffee, but it may not add quite as much flavor.

And if you don’t have any of those, guess what?

JUST LEAVE IT OUT!

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

Yes – the frosting will be totally fine and still fantastic because cream cheese is what dreams are made of. So wonderful and creamy and rich and decadent.

Plus, cream cheese frosting is amazing with banana bread so you’re really not missing much. You can always order a jar of espresso frosting and make the coffee flavored icing at another time!

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

This square makes me so ridiculously happy.

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

I just love a sheet cake like this because it lasts. It’s not like banana bread which somehow disappears in 34 seconds in our house. This one is a bit more rich and decadent. It serves a crowd, otherwise known as your family that you’re with in your house for the foreseeable future. It travels well, you can bake it ahead of time and it tastes freaking fantastic.

Plus, it’s sort of cute!

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

Banana Cake with Coffee Cream Cheese Frosting

Print

Banana Cake with Coffee Cream Cheese Frosting

This banana cake is a delicious twist on banana bread! Covered with espresso cream cheese frosting, it’s an easy and wonderful treat.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 to 12 people
Author How Sweet Eats

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup white granulated sugar
  • ¾ cup loosely packed brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 to 3 large bananas, mashed
  • ½ cup plain greek yogurt

espresso cream cheese frosting

  • 1 8- ounce blocks cream cheese
  • 1/2 cup unsalted butter
  • 2 1/2 cups powdered sugar
  • 1 to 2 tablespoons instant espresso powder
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350 degrees F. Spray a 9x13 baking sheet or dish with nonstick spray.
  • In a small bowl, whisk together the flour, baking soda, cinnamon and salt.
  • In the bowl of your electric mixer, beat together the butter and sugars until light and fluffy, about 5 minutes. Beat in the eggs 1 at a time. Beat in the vanilla extract. Beat in the mashed bananas and yogurt until combined.
  • Stir in the dry ingredients on low speed, scraping down the sides if needed, until just combined. Don’t over mix!
  • Pour the mixture into the greased baking dish. Bake for 28 to 33 minutes, or until a tester inserted in the center comes out clean.
  • espresso cream cheese frosting
  • Beat the cream cheese and butter together until creamy. Beat in the sugar and espresso powder until combined. Beat in the vanilla extract. Frost the cooled cake! I like to keep the cake in the fridge because of the cream cheese frosting - plus we love cold cake.

Notes

adapted from this pumpkin cake and this banana cake

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

Perfect bite.

The post Banana Cake with Coffee Cream Cheese Frosting. appeared first on How Sweet Eats.

The Making of Drinking French

A few years ago, after My Paris Kitchen came out, I began thinking about what I’d write about next. Whenever you have a book come out, the most common question is, “What’s your next book?” Sometimes you already have an idea, but other times, it’s nice to sit back and enjoy what you’ve written. I was happy that people took to that book so much,…

A few years ago, after My Paris Kitchen came out, I began thinking about what I’d write about next. Whenever you have a book come out, the most common question is, “What’s your next book?” Sometimes you already have an idea, but other times, it’s nice to sit back and enjoy what you’ve written. I was happy that people took to that book so much, and after a respite, I started thinking about what to write about next.

Because I was asked about it so much, I decided that telling the story of my apartment renovation would make an interesting book, which turned out to be true, knowing that people would be surprised at what a comedy of errors it turned out to be.

But another subject I found myself becoming more and more interested in was the culture and traditions of French drinkings, and the drinks themselves. I submitted both proposals at once, nearly six years ago, in a two-book arrangement with my publisher, deciding to tackle the renovation story first while it was still fresh in my mind and take on French drinks when I was done. That ended up being a good thing…because I needed a drink after reliving L’Appart…and from what many of you have told me after reading it, so did you!

Continue Reading The Making of Drinking French...

Chocolate Espresso Granola

Chocolate Espresso Granola-this sweet homemade granola is made with healthy ingredients but tastes SO decadent! Serve with yogurt, milk, or enjoy by the handful! Chocolate Espresso Granola If you’ve been around here for a little while you KNOW how much…

Chocolate Espresso Granola-this sweet homemade granola is made with healthy ingredients but tastes SO decadent! Serve with yogurt, milk, or enjoy by the handful! Chocolate Espresso Granola If you’ve been around here for a little while you KNOW how much I love a batch of homemade granola. I am always trying to think of new…

The post Chocolate Espresso Granola appeared first on Two Peas & Their Pod.

Espresso Crusted Beef Tenderloin with Truffle Sage Risotto.

Oh hello, welcome to Christmas dinner! Because this espresso crusted filet is here. I’m desperate for this plate to appear on my table tonight. Oh how I wish! I’ve always said that my mom’s pot roast with mashed potatoes is my ultimate favorite meal, but… I may be changing my tune. Because this meal is […]

The post Espresso Crusted Beef Tenderloin with Truffle Sage Risotto. appeared first on How Sweet Eats.

Oh hello, welcome to Christmas dinner! Because this espresso crusted filet is here.

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

I’m desperate for this plate to appear on my table tonight. Oh how I wish! I’ve always said that my mom’s pot roast with mashed potatoes is my ultimate favorite meal, but…

I may be changing my tune. Because this meal is absolutely incredible. A celebration-worthy meal, if I do say so.

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

This is a spin on my classic herb butter tenderloin that I shared a few years ago.

We ADORE that recipe. 

My grandma made beef tenderloin every year on Christmas day and it was phenomenal. Her menu was streamlined and classic – simple twice baked potatoes and green beans were on the side. Maybe a dinner roll. Oh and her famous frozen cranberry fruit salad that I didn’t always love, but I sort of want to make now to give it a whirl. 

However, I always find myself giving the classics a twist, so… here we are.

truffle sage risotto

This flavor combo is absolutely INSANE. On any given day, I might actually choose this flavor profile over my butter herb version. It’s sweet and garlicky and full of robust coffee flavor!

Yessss.

Do I sound like a Foldgers holiday commercial yet?

Instead of using actual coffee grounds (which I knew if Eddie had one look at/taste of/etc), I used instant espresso powder which turned out incredibly well. A slight crust still developed on the beef do to the brown sugar and the coarse salt, so no worries about there not being texture. The spice rub melts into the pan and creates an incredible sauce, which I actually like to cook down even more. 

And speaking of the pan! I am OBSESSED with these pans that I bought from food 52 a few months ago. This roasting pan is fantastic and it’s the best size for a tenderloin. I usually bake my tenderloin on a wire rack over a baking sheet, but having it directly in the roasting pan created a deeeelicious sauce. 

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

It’s amazing served as a sliced filet, and it’s also wonderful on a sandwich the next day. You could use some of my favorite horseradish too, which is the perfect contrast to the smoky sweet flavor. 

Really, the leftovers are to diiiieee for. 

truffle sage risotto

Now! On to the side. Truffled risotto! It’s a classic risotto with a drizzle of truffle oil (get the real stuff!) and a pinch of truffle salt. Topped with crispy sage… oh my gosh. It’s such a major flavor party in your mouth. 

For a side here, I love my roasted cacio e pepe brussels! They are quick enough to make and pack a tasteful punch. 

This is theeee ideal holiday meal! And it’s all wrapped in this cute little package for you. If you are cooking for two or four, you could also grab a filet mignons and use this spice on them, instead of buying an entire filet. You can do that anyway, in case you just want a quicker dinner. P.S. make extra brussels too.

The meal is definitely a splurge, but it’s also the most wonderful time of the year!

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

Espresso Crusted Filet with Truffle Risotto

Espresso Crusted Beef Tenderloin with Truffle Sage Risotto

The ultimate special occasion meal! Espresso crusted beef tenderloin paired with truffle sage risotto. So much flavor – it’s perfect for the holidays!

  • 1 (3 pound) trimmed beef tenderloin
  • 2 teaspoon kosher salt
  • 2 teaspoon freshly cracked black pepper
  • ¼ cup brown sugar
  • 1 ½ teaspoons instant espresso powder
  • 1 teaspoon garlic powder
  • 1 red onion, (chopped)
  • 6 tablespoons unsalted butter for melting
  • cacio e pepe brussels, (for serving)

truffle sage risotto

  • 6 to 8 cups chicken stock
  • 4 tablespoons unsalted butter
  • 1 handful fresh sage, (12 to 15 leaves)
  • 2 garlic cloves, (minced)
  • 2 cups arborio rice
  • 1 1/2 cups Chardonnay
  • 1 cup freshly grated parmesan cheese
  • 2 tablespoons truffle oil
  • ½ teaspoon truffle salt
  1. The key to a delicious beef tenderloin is to start a day or two before! Ideally you want to tie the filet up with kitchen twine so it cooks evenly. You can do this with the method of using butcher’s knots – there is a great tutorial right here.
  2. Place the tenderloin on a wire rack that’s sitting on a baking sheet. Season the meat liberally with the salt and the pepper. Place the sheet in the fridge and let the tenderloin sit uncovered overnight.
  3. Be sure to pull the beef from the fridge at least an hour or so BEFORE you want to start roasting it.
  4. Preheat the oven to 225 degrees F. Place the tenderloin in a roasting pan with the onions around it. Stir together the sugar, espresso powder and garlic powder. Rub it all over the tenderloin.

  5. Place the roasting pan on the center rack in the oven and roast for 2 1/2 to 3 hours (for a 3-pound tenderloin) or until the internal temperature reaches 120 to 125 degrees F on your meat thermometer. Remove the beef and set it aside for 10 minutes.
  6. During those 10 minutes, place the butter in a saucepan and let it melt. If it verrrry slightly begins to brown, I let it, but I don’t let it brown too much because it’s going to be under the broiler!
  7. Adjust the oven rack so it’s about 6 inches from the broiler and heat the broiler to high. Spoon some of the melted butter over the roast and place it under the broiler. You want to turn the beef every 30 seconds (and I also spoon more butter on it!) until the outsides are golden and browned. You only want to do this for about 2 to 3 minutes total – keep an eye on it!! Remove the beef from the oven.
  8. Lift the beef from the roasting pan and place it on a cutting board to rest. Place the roasting pan over a burner and heat to medium-low heat. Stir any bits from the bottom of the pan and let the mixture simmer for a minute or two, so it thickens. You can use this as a drizzling sauce for the filet!
  9. Slice the filet into 1-inch slices and serve with the truffle risotto. Note: I added the rosemary on top for garnish for these photos! But you can do it to help it look pretty on the table.

truffle sage risotto

  1. Fill a stock pot with the chicken stock and heat over medium-low heat until it comes to a simmer. Cover and keep warm over low heat.
  2. While your stock is heating up, you can crisp your sage. Heat 1 tablespoon of the butter in a saucepan. Once melted, add in the sage and cook for 1 to 2 minutes, until it’s crispy. Remove the sage and place it on a paper towel. Set the butter aside.
  3. Heat a saucepan over medium-low heat and add the butter. Stir in the rice and the garlic. Cook, stirring often, until the rice is translucent, about 5 minutes. Stir in the Chardonnay and continue to stir as the rice absorbs the wine. When most of it is absorbed, add in about a third of the warm chicken/vegetable stock. Repeat the process, continuously stirring until the stock is absorbed, then add another third. Repeat until nearly all of the stock is used and absorbed and the rice is cooked, making sure to take a spoonful and taste test. You want the risotto to be moist when serving – you don’t want all of the rice to have soaked up the liquid.
  4. The whole process will take about 20 to 25 minutes. It’s a labor of love! If the rice is still too chewy and dense, heat a bit more liquid and add it again, stirring. The rule I go by is to add enough liquid just to cover the very top of the risotto.
  5. To serve, stir in the truffle oil, truffle salt and reserved sage butter. Top with the crispy sage.

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

The post Espresso Crusted Beef Tenderloin with Truffle Sage Risotto. appeared first on How Sweet Eats.

Cream-Stuffed Chocolate Cookies ‘n Cream Cookies

Say hello to the cookie of your dreams: studded with crushed chocolate sandwich cookies and a layer of sweet vanilla cream filling hidden inside. These deeply chocolate, delightfully chewy cookies are sure to be a fast favorite with their intensely chocolate chew and bits of crunchy cookie throughout, not to mention the heavenly cream filling. […]

Say hello to the cookie of your dreams: studded with crushed chocolate sandwich cookies and a layer of sweet vanilla cream filling hidden inside.

These deeply chocolate, delightfully chewy cookies are sure to be a fast favorite with their intensely chocolate chew and bits of crunchy cookie throughout, not to mention the heavenly cream filling.

Cream-Stuffed Chocolate Cookies 'n Cream Cookies on a plate, one cut in half to show the cream stuffing, with a baking rack and crumbled cookies in the background.

Take one cookie, disassemble it and stuff it inside another cookie… is that considered cookie cannibalism?

If that’s wrong, well, I don’t want to be right.

Stack of 4 Cream-Stuffed Chocolate Cookies 'n Cream Cookies, one cut in half to show the cream filling, with a glass of milk in the background.

These soft and chewy chocolate cookies are ever so decadent, made with ample amounts of rich, Dutch-processed cocoa and studded with crushed up sandwich cookies that also gives these cookies a delightful crunch.

Sounds good, doesn’t it?

And I certainly could’ve stopped there and had myself a fantastic cookies ‘n cream cookie recipe.

But, if you know me at all, you know that I like to take things over the top… which typically involves stuffing one good thing inside another good thing (indeed, stuffed desserts are some of my favorite things to make).

And so, I stuffed these already over-the-top cookies with a hidden layer of vanilla cream.

(more…)

Espresso Chocolate Chip Scones

These sweet cream scones are flavored with espresso and studded with dark chocolate chunks—perfect with your morning coffee or your afternoon tea. Whether you enjoy these scones with coffee or with tea or dollops of thick clotted cream, these espresso chocolate chip scones are sure to please! Tasked with baking two dozen scones for a […]

These sweet cream scones are flavored with espresso and studded with dark chocolate chunks—perfect with your morning coffee or your afternoon tea.

Whether you enjoy these scones with coffee or with tea or dollops of thick clotted cream, these espresso chocolate chip scones are sure to please!

Espresso Chocolate Chip Cream Scones Recipe

Tasked with baking two dozen scones for a tea-party themed gathering, I was stuck as to just what flavor I should make (because you should know me well enough to know that plain-ass scones just won’t do). Mired with indecision, I took it to my trusty facebook group for a vote.

As the day wore on a clear winner emerged: espresso chocolate chip. Cherry chocolate chip was a close second (perhaps I’ll make those next!)

Decision made, I adapted my favorite apricot thumbprint scones, adding a bit more flour so I could more easily shape them into wedges. With a little (ok, a lotta) espresso powder and a hearty dose of chopped dark chocolate, I’d say this recipe is a winner!

(OK, so… lest you think everything I bake comes out perfect… I fully admit to completely forgetting the sugar in my first batch. Luckily I taste tested before delivering them to the party, otherwise I’d never get invited to anything else, ever. It’s only 1/2 cup, these really aren’t overly sweet scones, but trust me when I say it’s really noticeable without the sugar. So, yeah. Lesson learned.)

Espresso Chocolate Chip Scones

These are cream scones, meaning they’re made with little more than flour and heavy cream. No butter or buttermilk here!

Personally I much prefer the even sweetness and tender texture of a cream scone. I find cream scones to be lighter and fluffier, so if you tend to think of scones as dry, dense pucks, I suggest giving this recipe a try—you’ll be shocked at the difference! (That said, if you love butter and buttermilk scones, give this strawberry almond scone recipe a try—it’s anything but dry!)

No butter also means these scones come together lickety split, with just a fork and your hands—no finicky pastry cutter or food processor necessary.

(more…)

Easy Pumpkin Spice Latte

You may already be enjoying pumpkin spice lattes, but we’ve only just started craving them as the weather has finally cooled down and fall produce has begun popping up at the market. Swoon.
Is anyone else a sucker for fall? Chilly mornings, sunn…

Easy Pumpkin Spice Latte

You may already be enjoying pumpkin spice lattes, but we’ve only just started craving them as the weather has finally cooled down and fall produce has begun popping up at the market. Swoon.

Is anyone else a sucker for fall? Chilly mornings, sunny afternoons, cozy food, good TV shows return. I mean, what’s not to love?

Let’s celebrate with a healthier, homemade take on pumpkin spice lattes.

Easy Pumpkin Spice Latte from Minimalist Baker →

Cinnamon Soy Latte

A foamy, sweet, but not too sweet, Cinnamon Soy Latte is my favorite drink for lazy weekend mornings. This is my technique + recipe for getting a super foamy latte that is accented with lovely hints of cinnamon, caramel and of course espresso. Grab a b…

A foamy, sweet, but not too sweet, Cinnamon Soy Latte is my favorite drink for lazy weekend mornings. This is my technique + recipe for getting a super foamy latte that is accented with lovely hints of cinnamon, caramel and of course espresso. Grab a big mug!..Read more »

This is a summary, images and full post available on HHL website!