Summer doesn’t mean you have to give up your coffee habits. Just turned to iced drinks, like this iced snickerdoodle latte, to get your caffeine fix.
I’ve been pretty upfront about my coffee consumption habits thus far. Lots of coffee, every day. I’m even a bit of a snob about it now, turning my nose up at a subpar cup. But in the end, coffee is coffee and desperate times often call for desperate measures. When there is a lack of options, I’ll chug whatever is set in front of me to quell my obsessive need for coffee’s warm earthiness.
And even in the summer when it becomes too hot to handle, I still want that coffee. It’s no surprise that people turn to iced coffee when the temperatures soar. We still need our caffeine fix, regardless of Mother Nature and what she’s decided to toss at us this week or next. I think that’s why I love this iced snickerdoodle latte so much. It’s so chilly and refreshing, even on the hottest of days.
There is so much to love about this little iced latte. The cinnamon gives it a nice kicky spice, but it isn’t overwhelming. And when you mix it with the cold frothed milk, it really tastes almost like you’re eating a Christmas cookie, dunked in a giant glass of icy milk. I think this will be my new summer sip!
To prepare the syrup, combine all ingredients in a sauce pan over medium heat. Bring to a boil and stir to combine. Once all ingredients have dissolved, remove from the heat and allow to cool completely before transferring to a jar for future use.
To prepare the latte, place espresso in the bottom of a glass. Add in the syrup, then top with cold frothed milk.
My milk frother has a setting to chill milk, so I did not use ice in my latte. Anything too cold tends to hurt my teeth. If you don’t have a chill setting OR you like things extra cold, just fill the glass with ice before you pour in your espresso.
In the world of lattes that are hard to resist, mocha lattes are one of my favorites. It’s rich and steamy, chocolatey and perfect for your early morning pick-me-up.
Recently at work, someone mentioned that they don’t drink any caffeine. And so long as they get in a full 8 hours or more each night, they never feel tired. For a minute, I was jealous. I really wish I could stick to my guns enough to give up caffeine. I’m sure once the addiction wears off, it really is liberating to not rely on an artificial jolt to awaken your senses. But alas, I am weak and was given an espresso machine for Christmas. I am not likely to part with caffeine any time soon (though I have switched to decaf in the evenings so I guess thank God for small victories, right?).
Since I plan on continuing this addiction, I might as well go full tilt with it. I keep coming up with different and new coffee drinks to satisfy my cravings. The white chocolate raspberry was a staple for a few weeks, and I craved the maple latte during the winter months. Now with spring arriving, I’m all over the mocha latte. Not for any reason, not because it makes me think of spring or has any real spring-like qualities. But it’s what I’m craving these days. Rich, chocolatey, scalding hot.
Making a mocha latte from scratch, without chocolate syrup, is beyond easy. Toss a few chocolate chips into a bowl then heat some heavy cream. Pour that over top and let them melt. Boom, chocolate cream for your mocha latte! Depending on your chocolate needs, you can adjust the number of chips in your bowl. I like mine a bit light on the chocolate, just a subtle undertone. Brian usually takes a little espresso with his chocolate. It’s all about personal preference here and catering to your liking.
If you’d like to turn this into a cool drink, simply pour it over ice. Be sure to let it cool a bit first so it doesn’t get too watered down.
Soda these days is just thick and syrupy sweet, with no real value. Spicy ginger sodas are a completely different animal, with some sass and spice mixed in.
Ginger is such a polarizing flavor. People either love it with all their hearts or hate it with every fiber of their being. I don’t think I’ve ever met someone who just had lukewarm feelings about ginger. It took me a few years to come over, but now I love ginger. And completely realize all of its amazing qualities! Ever been sick and asked your loved one to grab you a ginger ale?
I remember being with my mom while looking at colleges. Someone offered us a soda and she asked if they had ginger ale. The person was stunned and only knew of people drinking ginger ale when they’re ill. It makes sense, since ginger settles your stomach. But for me, it also clears out your sinuses!
I’ve had a horrible sinus infection this week and it wasn’t until Saturday that I could finally muster up the energy to eat or drink something. I had a giant knob of ginger so I whipped up some ginger syrup. It was really hands-off, just stick the ginger into some simple syrup and let it simmer for 45 minutes. Strain and done. But the results are fantastic. Mix a bit of the ginger syrup in with some seltzer water and a squeeze of lemon juice for a simple but tasty ginger soda.
Let me tell you, it’s amazing. The taste is spicy, sassy, sweet. It’s not like your average soda, just thick and syrupy and sickeningly sweet. The squeeze of lemon cuts through, eliminating all of that overly cloying sweetness, leaving you with just clean, bright and fresh flavors. Perfect for clearing sinuses, perfect for sipping, perfect for enjoying.
Cocktails are customary for holidays and special occasions. I wanted to share something really special with you. And so I present these blood orange sorbetto champagne cocktails.
Sometimes, I think about New Year’s Eve and all the people going out and partying. My step-dad always used to call it amateur’s night. People who don’t normally drink head out and binge on cheap beers and it is just not pretty. I don’t go out on New Year’s Eve, more because I’m not confident I could make it until midnight. But also, I’d rather be home, enjoying a good cocktail.
This year, I will be whipping up some of these blood orange sorbet champagne cocktails. It is customary to sip champagne on New Year’s, isn’t it? That is all fine and dandy and I know champagne is top. But I honestly would rather jazz it up a little, make it just a bit more special for ringing things in.
In this cocktail, I added a bit of blood orange Talenti sorbetto. I first grabbed a pint of Talenti last year at the grocery store. Honestly, the sleek packaging and interesting flavors caught my eye. I believe it was some sort of salted caramel chocolate chip that did me in and since then, I cannot. stop. eating. it. When I pictured a champagne cocktail with pizzazz, I immediately thought to add sorbet and knew Talenti would have a great flavor for me. I played with the idea of a raspberry or a strawberry, something a bit classic. But the blood orange has a great zing to it. It really doesn’t get much better than this!
For now, we’ll be taking a break until after New Year’s. I leave you with this cocktail for now. Wishing all of you a safe, happy New Year! See you on Monday, January 5 with some great, healthier recipes!
This is not a sponsored post. I just happen to really, really like Talenti!
I read an article on CNN that said this is the hottest July we’ve had in a long time. I’m not 100% sure I agree, although I’m sure statistics stand on the side of CNN. But I remember it being hotter last year. Sweltering, almost. This year, it’s just sticky. And gross and humid. All of those people who say there is no humidity? I don’t understand what that means. Neither does my wavy hair.
Either way, it’s certainly been scorching. A perfect time for icy drinks. I’ve become an addict and my drug of choice is iced coffee. My mom made some for me a few weeks back and I haven’t been able to stop. It’s too tasty.
Of course, you can jazz it up any way you want. Vanilla syrup or caramel sauce or chocolate or coconut or cinnamon or black. It’s your coffee. Go crazy!