![\"\"](\"https:\/\/thesteadycook.com\/wp-content\/uploads\/2020\/10\/Dates_in_bag-1.jpg\")
<\/p>\n<\/p>\n
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\u2019t 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
![\"\"](\"https:\/\/thesteadycook.com\/wp-content\/uploads\/2020\/10\/Adjustments.plist-3.jpg\")
<\/p>\n
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<\/strong><\/a>) and a dash of cinnamon. Mix well and enjoy!<\/p>\n
![\"\"](\"https:\/\/thesteadycook.com\/wp-content\/uploads\/2020\/10\/Coffee_with_cinnamon_n_datesyrup2-150x150.jpg\")
<\/div>\n\t