When you live in the Pacific Northwest, it is almost mandatory that you drink coffee. There are coffee stands, drive-up coffee kiosks, and coffee shops everywhere out here. You can’t throw a stone without hitting at least one coffee establishment, seriously. I joke that there are as many coffee stands in Washington as there are churches in Mississippi as there are bars in Wisconsin. Since I have lived in all three states, I feel that I am an expert on this one.
Being a good Northwesterner, I love my coffee. There is not a morning that goes by that I am not sipping on a steaming mug of freshly ground, and very recently roasted, hot coffee. I usually take my coffee black, but sometimes I am in the mood for a little something special.
If you are looking for something slightly sweet and warming for the fall and winter, this is your recipe. The date syrup used in this recipe gives the coffee a complex flavor and sweetness, while the cinnamon adds warmth and spice. I also add almond milk to the coffee, but whole milk, or another milk alternative could be used as substitute. This recipe is super straightforward and really satisfying. Grab a book, or the newspaper, and cozy up to a cup of Fall Coffee with Cinnamon and Date Syrup.
To make, pour 8 ounces of freshly brewed coffee into a mug. Add three tablespoons of almond milk, 1 tablespoon of date syrup (find recipe here) and a dash of cinnamon. Mix well and enjoy!
Fall Coffee with Cinnamon and Date Syrup
Ingredients
- 8 ounces hot coffee
- 1 tbsp. date syrup
- 3 tbsp. almond milk
- dash of cinnamon
Instructions
- Combine ingredients, mix well and enjoy.
