What will you be known for? Me? Most likely waffles with wheat flour. Baked Donuts with wheat flour. And homemade lattes that rival the $4+ variety. Now up on the bar, a Peppermint Mocha—the drink that first turned me on to coffee. It was high school. Senior year. I was walking through Target. Have I told this story before? Read more
Let me start out by saying—put down your dukes. Have you read the news? This is a heated subject—Pumpkin Spice Lattes. Put out your hand. Mine’s out too. Let’s shake. We’re all still friends here no matter how we take, or don’t take, the PSL. Agreed? Agreed. I’ve been using my mom voice a lot lately. It’s weirding me out too.
For better or worse, I put down my fair share of lattes. The other day I found myself without simple syrup. (I like a tiny touch of sweetness.) I opened the fridge, stared, and my eyes landed on maple syrup. Why hadn’t I thought of this before? Now I put down my fair share of maple sweetened lattes. A little goes a long way.
I debated—do I update the Salted Nutella Latte recipe that sparked this search for a Nutella Syrup and run the risk of you not seeing it, or do I give it the spotlight it deserves with a new post? The decision was an easy one—make sure no one misses this recipe. The original latte recipe, which I’ll leave intact, calls for heating milk and Nutella in the microwave until combined, then adding/making simple syrup. It’s a bit cumbersome (and unfit for an iced version) but when Nutella is involved, one will go to great lengths. I have good news and bad news friends: I’ve removed the great lengths part. Read more
Things are on repeat around here. Nutella, Nutella, Nutella. I wasn’t going to share this recipe until I mentioned it last post and a couple of you said—forget the buttercream, show us the latte. Or something like that. I heard you. There’s a Salted Nutella Latte, extra shot, light foam, no whip, easy on the sweetener, ready on the bar for you. Read more