Instant Mocha Latte Mix

If you know me well, you know I am not a "morning person."

I hate waking up, in fact I have hated it since I was a kid.  I can remember epic battles with my mother, as early as kindergarten, where she would be trying to get me out the door while I was throwing a fit.

When I was a few years older, I also tried to get out of walking to school by telling my parents that "my legs don't work in the morning."  I'm sure you can imagine how that ended... with me trudging grumpily to school.

I'm happy to report that at this point in my life, I don't cry and scream anymore (though Mr. Vittles might disagree) and my legs work just fine at 7AM.  But no matter what time I wake up, or how smoothly my morning duties go, I still always seem to be scrambling at the end.

In case you didn't know, I am also a coffee-a-holic, so those aforementioned "duties" typically include making myself either iced coffee or a latte.  Or if things are REALLY going well, I may forgo that duty and stop to buy one instead.

But then there are those mornings when nothing goes right.

When... every outfit I put on looks terrible.

When... I happen to notice I forgot to put on makeup (eek!)

When... the Mini is running around, refusing to get her clothes and/or coat on (maybe she inherited my morning-hating?), OR decides that 30 seconds before we leave is a good time to test-drive her fresh diaper.

When... I can't find my keys, anywhere.

When... I'm pulling out of the driveway and I realize my cell phone is still sitting on my dresser.

Or maybe some awful combination of the above, who knows.

But whatever the reason ... there are sad, sad days when I get to work coffee-less.  And for dire times like these, I keep a stash of instant coffee at my desk.

Coffee snobs are likely horrified, and I'll admit my early experience with instant coffee was not too positive - but when Starbucks came out with their Via line, I felt instant coffee was redeemed.  Then, when I recently saw their new instant lattes, I was even more excited.  I'll take a hot latte over a hot cup of coffee any day.

It pains me to say it - I am a Starbucks lover from way back, and gold card-holder for many years - but these lattes just have a weird taste... which I happen to dislike immensely.

So my disappointment gave me an idea.  What if I made my own mixture, and I could save the servings in little baggies at my desk?

Well it turns out, not only does this NOT taste weird (at least, not to me), it has the added benefit that you can adjust the mix to your personal preferences.  If you like the coffee flavor to be strong, add more espresso powder.  If you like it super sweet, add more confectioners sugar (or vice versa if you prefer less sweet, or even unsweetened).  If you like it creamier, add more milk powder.

It's the little things that make the mornings a little more bearable :)

Instant Mocha Latte Mix

• 5 T. nonfat dry milk powder (I used Carnation brand)
• 1 T. unsweetened cocoa powder
• 1 T. confectioners sugar
• 1 1/2 t. instant espresso powder (I used Medaglio D'Oro brand)

Combine all ingredients and mix until evenly distributed.  Store in airtight container until ready to use.  To make a latte, empty mixture into mug and add 1 C. boiling (or very hot) water.  Stir until powder is dissolved, and enjoy.  Makes 1 serving.

Original Recipe

White Chocolate Pumpkin Spice Latte

I hope you all had a fabulous Thanksgiving filled with food, family, friends, and fun!

There's not much time left for pumpkin recipes, so I had to get in one last thing.

If you have any leftover canned pumpkin puree from your pies (or pumpkin coconut tapioca!) this is the perfect use for it.

Plus you'll need the caffeine for all your Black Friday shopping!  (Or if you're working, like me, then you'll really need caffeine).

White Chocolate Pumpkin Spice Latte

• 1/4 C. white chocolate chips
• 1/4 C. heavy cream
• 1 C. milk (any kind is fine)
• 2 t. pumpkin puree
• 1/8 t. cinnamon
• pinch cloves
• pinch nutmeg
• 1/4 t. vanilla extract
• 1 - 2 shots espresso (or very strong coffee)

In a microwave-safe measuring cup, heat white chocolate chips with heavy cream until melted (heat in 20-second intervals, stirring after each, until syrup forms).

In the meantime, heat milk in a medium saucepan with pumpkin and spices over medium-low to medium heat.  Bring to a simmer, and whisk in white chocolate mixture.  Remove from heat, and add vanilla.  Whisk until frothy.

Strain mixture through a fine-mesh sieve (there may be some pumpkin particles or lumps of white chocolate you want to strain out) and add espresso.  Serve immediately, with extra cinnamon on top if desired.  Makes two 6-oz. lattes, or one 12-oz latte (amounts are approximate).

Original Recipe

Iced French Toast Latte

I was in a grocery store this week that has a fabulous coffee bar, and saw that one of their specials this month was a french toast latte.

Hold. The. Phone.

French toast latte? That sounded amazing.

However, this was in the early evening, and I try not to drink coffee that late in the day (otherwise I don't sleep well).

But I could not get this latte off my mind.

So, this weekend I decided to try and replicate it at home.  Without tasting it, I have no idea what the ingredients of said latte actually are - but I took a guess.

I'm no stranger to making my own simple syrups for coffee at home, and I figured a Cinnamon Maple simple syrup would be appropriate in this case.  Depending on your preference, you can use as little or as much of the syrup as you want, and the same goes for the milk.

Also, I happen to like my lattes iced, but you can also use the ingredients hot - just warm the milk in a saucepan first.

Iced French Toast Latte

• 3 oz. brewed espresso or strong coffee, cooled
• 1 - 2 T. cinnamon maple simple syrup (see below), cooled*
• 1 C. milk*
• ice

Place ice in glass, then pour in simple syrup and espresso.  Add milk to taste and serve immediately.

Cinnamon Maple Simple Syrup

• 1/2 C. water
• 2 cinnamon sticks
• 1/2 C. brown sugar
• 1 T. real maple syrup

Place water and cinnamon sticks in a small saucepan, and bring to a boil.  Add brown sugar and maple syrup, and stir until sugar is dissolved.  Remove from heat.  Makes about 1/2 cup.  Refrigerate any unused portion in airtight container up to 1 week.

*The amounts listed for syrup and milk are just guidelines - use as much as you like per your tastes.

Original Recipe