We all get excited when the coffee shops release their famous Christmas coffees but the costs add up. Instead of spending £3 on a single Christmas coffee, here's how you can make multiple for a fraction of the price.
All the ingredients can be bought in supermarkets, but it could be cheaper to order some of the products online - particularly some of the syrups. Alternatively, the coffee shops should sell most of the Christmas coffee syrups.
Spiced Morning Mocha
What better way to start your morning than with a bit of spice and chocolate in your coffee?
- 1 tablespoon vanilla powder
- 1.5 teaspoons sugar
- 1 teaspoon instant coffee granules
- 1 teaspoon cocoa powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 240ml hot milk or water
- Whipped cream and additional ground cinnamon for the topping
- Place the first six ingredients in a mug.
- Stir in the hot milk until blended.
- Top with whipped cream and sprinkle with cinnamon.
Christmas wouldn’t be Christmas without gingerbread. Houses, cakes, lattes… the list goes on.
- 1/4 tsp cinnamon
- 1/8 tsp ground ginger
- 2 tsp treacle
- 1 tsp pure vanilla extract
- 3 tbsp strong coffee
- 240ml milk of choice
- Sweetener of choice, to taste
- Mix everything together in a mug.
- Heat until desired temperature is reached.
- If you want it foamy put the milk in a separate cup and whisk, then add to the coffee.
If you’re looking for a nutty alternative for your Monday morning pick-me-up, this recipe will put some spirit in your Christmas coffee.
- 230g hazelnut coffee or decaf
- 120ml fat-free milk
- 1 tablespoon syrup
- Brew a cup of hazelnut coffee
- In a pan, whisk together milk and syrup over a medium heat, stirring until steaming. Remove from heat and whisk until foamy.
- Pour into a large mug and add the hot coffee on top.
- Top with whipped cream and drizzle some chocolate syrup on top.
Pumpkin Spice Latte
Undoubtedly the most popular drink at this time of year. All your colleagues will be asking for the secret formula when you walk in with a fragrant pumpkin spice latte (that you didn’t buy from Starbucks).
- 2 tbsp instant espresso powder
- 1 tsp pumpkin pie/mixed spice
- 1/2 tsp cinnamon
- 115g pumpkin puree (can find in Sainsburys)
- 170g maple syrup or honey
- 475ml milk of choice
- Add all of the ingredients to a small saucepan, stir to combine everything, and heat over medium heat, for about 1-3 minutes (but be careful not to bring to a boil).
- Remove from heat and whisk until the milk is frothy.
- Divide the mixture between two mugs (or save half for later in the fridge). Add a squirt of whipped cream, a drizzle of caramel, and a dash of cinnamon on top.
Peppermint Hot Chocolate
If you’re a fan of mint choc chip then you’ll love this one. Add a minty twist to your hot chocolate.
- 240ml milk
- 1.5 tablespoon unsweetened cocoa powder
- 1.5 tablespoons liquid sweetener of choice (maple syrup or honey work well)
- 1 drop peppermint extract
- In a small bowl, combine the cocoa powder and sweetener and stir until they are combined.
- Put the milk in a small saucepan over medium low heat. Stir in the chocolate mixture and heat until steaming.
- Add a drop of peppermint extract.
Cinnamon Dolce Latte
If there's one taste that could describe the feeling of Christmas, surely it has to be cinnamon?
- 350ml water
- 3 cinnamon sticks, broken in half
- 230g brown sugar
- 3 tablespoons syrup cinnamon dolce syrup (recipe below)
- 250ml strong brewed coffee
- 240g frothed milk
Recipe for the cinnamon dolce syrup:
- In a small saucepan, add the water and cinnamon sticks. Bring to a boil, turn off heat and put a lid on the saucepan. Let sit for 10 minutes.
- Discard cinnamon sticks and add the brown sugar to the mixture.
- Return to medium heat and stir until the brown sugar is dissolved.
- Remove from stove and allow to cool completely.
- Store in a sealed jar or container in the refrigerator for up to 2 weeks.
Recipe for coffee:
- Spoon 3 tablespoons of the cinnamon dolce syrup into 2 mugs.
- Add 125ml coffee to each mug and stir to combine.
- Pour in 1/2 of the frothed milk to each mug and spoon foam on top of each
White Chocolate Mocha
Christmas is a time for indulging, so that means chocolate. Lots and lots of chocolate.
- 8 tablespoons caramelised white chocolate
- 480ml whole or semi-skimmed milk
- 60-120ml (2-4 shots) strong espresso coffee
- 100ml double or heavy cream (optional)
- White chocolate chips (optional)
- For the caramelised white chocolate: 175g white chocolate (bar or chips)
Recipe for the caramelised white chocolate (to go in the mocha):
- Preheat the oven to 130°C / 265°F (110°C fan). Spread chunks of chocolate, or chocolate chips, onto a baking tray and place in the oven to caramelise for 30-45 minutes.
- Every 10 minutes, stir the chocolate around on the baking tray and then return to the oven.
- Don't worry if the chocolate looks lumpy. It'll eventually turn a smooth, golden brown.
- You can either use the caramelised white chocolate to make mochas immediately, or let it cool completely and save it for another day.
Recipe for white chocolate mocha:
- Place the caramelised white chocolate and the milk into a saucepan and heat gently until the chocolate has completely melted, and the milk is hot (but not boiling).
- Whilst the milk is heating, make the espresso coffee, and then whip the double cream to stiff peaks using an electric whisk.
- Pour 30-60ml (1-2 shots) of espresso into the bottom of both of the mugs.
- Fill both mugs almost to the top with the white chocolate milk. Add whipped cream on top and sprinkle some chocolate chips (because why not?).
Indulging in a Christmas coffee almost becomes part of our routine in the winter months and sometimes we can lose track of how much we spend on them. So, save your money and use these recipes to re-create all your favourite coffees!
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