Photos courtesy of respective businesses
Move over pumpkin-spiced latte. We asked local coffeeshops and tearooms for a few of their more unique beverage recipes; they may just become your new fall favorites.
Florrie’s Autumn Blend
Florrie Kaye’s Tearoom, Carmel
- ½ tablespoon Harney & Sons cinnamon spice tea, loose-leaf or bagged
- ½ tablespoon Harney & Sons chocolate black tea, loose-leaf or bagged
- Fresh whipped cream, pinch of cinnamon and shaved milk chocolate, for serving
- Boil 8 ounces of water. Steep teas for 5 minutes, and strain or remove tea bags.
- Top with garnishes.
Lavender Honey Syrup
Supernatural Coffee, Hudson
- ¼ bunch fresh or dried lavender (with stem)
- 1 cup water
- 1 cup sugar
- ⅓ cup honey (preferably local)
- Combine water and sugar in a saucepan and bring to a boil. Simmer lavender for 10 minutes.
- Add honey to pot and stir until dissolved. Remove pot from heat and allow to cool.
- Strain the syrup into an air-tight container or jar, and discard lavender sprigs.
- Add syrup to taste in lattes and herbal teas, or iced coffees and cold brew. Store in the refrigerator for up to one month.
Brown Sugar Cinnamon Latte
- 1 cup brown sugar
- ½ tablespoon cinnamon
- ½ teaspoon maple syrup
- Double shot (2 oz) espresso or instant espresso
- 9 oz milk of choice, steamed
- Ground cinnamon
- Brown Sugar Cinnamon Syrup:
- Combine brown sugar, cinnamon, and ¾ water in a medium saucepan. Bring to a boil and stir consistently.
- Reduce heat to low until all sugar has dissolved. Remove from heat and add maple syrup.
- Pour espresso into a coffee mug. Add brown sugar cinnamon syrup to taste and stir gently.
- Heat and froth milk to 150° F. Pour milk into mug, garnish with cinnamon.