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
Ingredients:
- 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
Preparation:
- 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
Ingredients:
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- ¼ bunch fresh or dried lavender (with stem)
- 1 cup water
- 1 cup sugar
- ⅓ cup honey (preferably local)
Preparation:
- 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
Ready Coffee, Newburgh and Wappingers Falls
Ingredients:
- 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
Instructions:
- 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.
Latte:
- 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.
