Enjoy Homemade Starbucks Seasonal Drinks All Year Long



Am I the only one who gets frustrated that just when I begin to get hooked on a fun drink at Starbucks, it mysteriously is removed from the menu? I think Salted Caramel Mochas and Gingerbread Lattes should be available all year long for enjoying, no matter what the season in life. Of course, my wallet would beg to differ, and that is why, this year, I have been sipping and experimenting away in the kitchen to find great replica knock-off drinks to sooth my seasonal cravings and save myself some cash in the process.

One of the best investments I have made in my kitchen is a French press for making my own individual Starbucks treats. These are available for less than $20 and can be found online or at many superstores. It is easy to make coffee for one or two in these, but you can also use an espresso maker (if you have one) or just brew a batch of double strength coffee in your drip pot coffeemaker.

Coffee making is hard work, but has been worth the sacrifice to create all of this tasty goodness from the comfort of my own home. Save your $4 and make these little treats whenever you want. Just take my advice and try to do it in moderation. There is nothing worse than the coffee shakes all day long, and I can tell you this from experience after spending many days testing all of these great recipes!

 

My new favorite drink at Starbucks is their Salted Caramel Mocha Latte. One sip of this delicious goodness had me daydreaming about how I could replicate it at home. Coffee drinking is, after all, one of my favorite hobbies, but a girl has to do it on a budget. A DIY version of this Salted Caramel Mocha Latte was definitely in order! I hope you will love these as much as I do!

Salted Caramel Mocha Latte

1 cup milk, steamed

1 cup very strong coffee (4 tablespoons coffee grounds to 1 cup of hot water, prepared in a French Press)

1 tablespoon cocoa powder

2 tablespoons of sugar

2 tablespoons caramel coffee syrup (I bought mine at our local superstore in the coffee aisle, or you can pick them up at your wholesale club for cheap. I accidentally bought sugar-free, and it worked like a charm. Feel free to use either variety and adjust to your taste)

Whipped cream

Caramel Sauce

1/8 teaspoon sea salt or kosher salt

 

Prepare your hot water in a kettle. Add 4 tablespoons of your favorite coffee grounds to your French Press. Pour 1 cup of hot water over them and allow the coffee to steep for four minutes while you prepare the other ingredients.

In a pot, heat up one cup of milk until it is steaming. Froth the milk with a wire whisk or an immersion blender until it is nice and foamy.

In your coffee cup, mix together the prepared coffee, cocoa powder, sugar and caramel coffee syrup until the sugar and cocoa powder are dissolved and there are no lumps. Pour the milk foam over the top of the coffee/mocha mixture and stir to incorporate. Top with whipped cream, a generous drizzle of caramel sauce and your pinch of salt.

 

This drink tastes like gingerbread and the gingerbread syrup that you create for your latte is filled with ginger, molasses and cinnamon. I found that if I mixed the latte together with the syrup and let it sit for a minute or two and then stirred it again, the flavors came together more fully than if I drank it right away, as the spices seemed to blend in better.

Homemade Gingerbread Latte

1 cup milk, steamed

1 cup very strong coffee (4 tablespoons coffee grounds to 1 cup of hot water. I prepared this in my French Press, but you can brew a strong drip pot if you prefer)

1 tablespoon white sugar (can omit if you prefer a drink that is less sweet)

1 tablespoon gingerbread syrup (you can use the recipe provided below)

Whipped cream (optional)

Ground Cloves (sprinkled for topping, optional) or Festive Sprinkles (sprinkled for topping.  These just aren’t optional)

 

Prepare your hot water in a kettle. Add 4 tablespoons of your favorite coffee grounds to your French Press. Pour 1 cup of hot water over them and allow the coffee to steep for four minutes while you prepare the other ingredients.

In a pot, heat up 1 cup of milk until it is steaming. Froth the milk with a wire whisk or an immersion blender until it is nice and foamy.

In your coffee cup, add your coffee syrup and white sugar. Pour your coffee over the gingerbread syrup and sugar and then stir well with a spoon until the gingerbread syrup dissolves and the spices are incorporated well. Pour the milk foam over the top of the coffee/mocha mixture and stir again to incorporate. Allow it to marry together for a minute or two and then mix once more. Top with whipped cream and festive sprinkles or a dusting of ground cloves.

 

 

This Gingerbread Syrup is thicker than traditional simple syrup, so this can be stored in a jar rather than a pour spout container. The molasses combined with the brown sugar, ginger and cinnamon make it a rich and decadent treat to add to your latte.

Homemade Gingerbread Coffee Syrup

1/2 cup molasses

1/4 cup brown sugar

1/2 teaspoon baking soda

1 teaspoon ground ginger

3/4 teaspoon ground cinnamon

 

In a jar, mix together your molasses, brown sugar, baking soda, ground ginger and ground cinnamon until well incorporated. You can store this mixture in a jar in the refrigerator for two to three weeks.

 

Homemade Peppermint Mocha

1 cup milk, steamed

1 cup very strong coffee (4 tablespoons coffee grounds to 1 cup of hot water. I prepared this in my French Press, but you can brew a strong drip pot if you prefer)

1 tablespoon cocoa powder

2 tablespoons of sugar

2-3 tablespoons peppermint syrup (you can use my recipe below or ask behind the counter at Starbucks for a prepared bottle)

Whipped cream (optional)

Chocolate syrup (optional)

Crushed Peppermints (optional)

 

Prepare your hot water in a kettle. Add 4 tablespoons of your favorite coffee grounds to your French Press. Pour 1 cup of hot water over them and allow the coffee to steep for four minutes while you prepare the other ingredients.

In a pot, heat up 1 cup of milk until it is steaming. Froth the milk with a wire whisk or an immersion blender until it is nice and foamy.

In your coffee cup, mix together the prepared coffee, cocoa powder, sugar and peppermint coffee syrup until the sugar and cocoa powder are dissolved and there are no lumps. Pour the milk foam over the top of the coffee/mocha mixture and stir to incorporate. Top with whipped cream, a generous drizzle of chocolate syrup and crushed peppermints.

 

 

Simple syrups are easy to create. It is just a matter of dissolving sugar into water, reducing it a bit, and then adding your flavoring of choice for your favorite beverages. Once you get this technique down, you can create a variety of coffee drinks and cocktails for any season!

Homemade Peppermint Syrup

1 cup sugar

1 cup water

2 teaspoons peppermint extract

 

In a small saucepan, bring sugar and water to a boil. Reduce heat to medium and stir constantly until sugar is dissolved. Stir in the peppermint extract. Cool to room temperature and store in a glass jar in the refrigerator for up to three months.

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