Holiday Espresso Coffee Drinks

Oct. 18, 2022, noon

Y'all probably know a lot more about coffee drinks than I do, but I bet you go to Starbucks or other coffee shop to get them and pay as much as you would for a dozen pasture-raised eggs.
Today, we are going to make some copycat recipes that you can learn to make at home and save time and money (and you can spend the money on those eggs!).
First, a definition of terms of some of the most popular drinks:

Made in an espresso machine using high pressure, espresso is a concentrated coffee drink. It’s the base of popular coffee drinks like lattes and cappuccinos. Espresso can be made using any kind of coffee bean from light to dark roast.
Espresso: 1-2 shots
Milk: none

Americano is a simple drink made from espresso and hot water so it’s like brewed black coffee but with richer flavor.
Espresso: 1-2 shots
Milk: optional


Doppio Espresso
Doppio means double in Italian and it’s a double shot of espresso. To order 2 shots of espresso, you can just say doppio.
Espresso: 2 shots
Milk: none


One of the most popular espresso-based drinks, lattes are made with 1 part espresso, 4 parts milk, and 1 part foam. If you’re new to espresso drinks, it’s a good drink to order since it’s made with the most milk.
Espresso: 1-2 shots
Milk: 10 ounces steamed milk and microfoam


A classic Italian drink made with 1 part espresso, 1 part steamed milk, and 1 part foam.
Espresso: 1-2 shots
Milk: 4-5 ounces steamed milk and foam


Mocha is a drink made with espresso, chocolate, and milk. It’s essentially a latte with chocolate.
Espresso: 1-2 shots
Milk: 8 ounces steamed milk and microfoam


Now for the recipes....

From Ambitious Kitchen
Serves 1

2 shots espresso (or sub 1/2 cup hot freshly brewed coffee but I prefer espresso)
1 cup milk of choice
3 tablespoons pumpkin puree
1-2 tablespoons maple syrup, to sweeten
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract

Whipped cream for topping (optional but recommended)
Make your espresso and pour it into a large mug or glass mason jar. Add pumpkin puree, maple syrup, pumpkin pie spice and vanilla and stir until well combined.
Froth your milk for about 30 seconds or until foamy, then pour into the mug on top of the pumpkin espresso mixture. Reserve the extra foam, and spoon it on top. Top with whipped cream. Sprinkle with a little extra pumpkin spice or cinnamon.

Apple Crisp Macchiato

From nutmegnanny
1 serving

3/4 cup water
1/2 cup dark brown sugar
1 tablespoon unsulphured molasses
1/2 teaspoon cinnamon
1 tart apple peel
2 tablespoons apple crisp syrup
3/4 cup milk, steamed
1 shot espresso
Cinnamon sugar, for topping, optional
Caramel syrup, for topping, optional

To make syrup:
In a small pot add water, dark brown sugar, molasses, cinnamon, and apple peel.
Cook over medium-high heat until bubbling and reduce down by half.
The syrup mixture should be slightly viscous but not thick, like syrup.
Let cool, remove the apple peel, and store in the refrigerator for up to 2 weeks.

For drink:
Add apple crisp syrup to a coffee mug.
Pour in steamed milk.
Pour espresso shot over the steamed milk.
Top with cinnamon sugar and caramel syrup, optional.
Gently stir to combine.

Maple-Pecan Latte
From Six Clever Sisters
1 serving

6 tablespoons ground coffee
1/3 cup chopped pecans
1/2 teaspoon cinnamon
4 cups boiling water
3 cups milk
2 tablespoons butter
1/2 cup brown sugar
1/2 teaspoon maple extract

Put coffee, nuts, and cinnamon in French press and pour the boiling water in.
Let brew for 10 minutes and press.
In medium saucepan over low-medium heat, brown butter. Add brown sugar and milk.
Stir until dissolved and heated through. Remove from heat and add maple extract.
Froth milk mixture.
In each cup, fill 1/2 of the cup with coffee, and half with the milk mixture.
Garnish with whipped cream and cinnamon if desired.

Gingerbread Iced Latte
From Baked Brewed Beautiful
1 serving

For the simple syrup:
1 cup water

1/2 cup sugar
1 1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger

For the latte:
2 espresso shots
1 cup milk (of your choice)
2 teaspoons gingerbread syrup
1/2 cup whipped cream

To make the simple syrup - bring water to a boil in a small sauce pan. Once boiling, stir in the sugar and let it boil until it starts to thicken slightly. If it doesn't thicken, add more sugar.
Once it takes on a syrup-like texture, remove the pan from the heat. Add in all of the spices and mix well. Stir in the vanilla extract. Let cool and place in a storage jar. Set aside.
Pull the espresso shots, and place inside desired drinking glass. Add the simple syrup first to the espresso and stir until completely dissolved.
Next, add the milk, ice cubes, and whipped cream.

Peppermint Mocha
From Hanna Magee
1 serving

1-2 shots espresso, or 1/2 cup strong brewed coffee
1 tablespoon cocoa powder
1 tablespoon maple syrup, can substitute with honey or sugar
1/8 teaspoon peppermint extract
1 cup milk of choice, steamed or frothed
optional toppings: crushed candy canes and whipped cream

In a mug, whisk together the hot espresso (or brewed coffee), cocoa powder, maple syrup and peppermint extract.
Pour the steamed/frothed milk over top.
Optional: Top with whipped cream, crushed candy canes and a dusting of cocoa powder.