Cinnamon Spiced Latte


There’s something warm and deliciously comforting about this cup of Joe. It’s perfect for snuggling up with a loved one or gathering round the table and sharing a story or two while slowly sipping. I also love that there’s nothing artificial in it. It’s not overly complicated or sugary; just a warm dark and spiced cup of love.

Normally, I’m a cold brew kind of gal. No matter what the season, my husband and I drink about two and half gallons per week. It’s a quick go to on our way out the door or sipping at my desk each morning. You can find my recipe for it here. But this one is going to be used on days where we’re stuck inside due to a blizzard or simply want an afternoon treat. It feels celebratory for some reason.

Even though it feels celebratory, it’s incredibly simple to make. It’s also dairy free. Substitute whole milk should you so choose. I love the creaminess the Almond milk adds. I use unsweetened Almond milk, but if you use vanilla or sweetened simply omit the maple syrup to avoid an overtly sugary drink. Cheers!



  • 2 brewed cups of your favorite coffee
  • 1 cup unsweetened almond milk, divided
  • 2 tbsp pure maple syrup
  • 1 tsp. ground cinnamon
  • 1/4 tsp allspice



  1. Brew your coffee and divide between two large mugs, approximately 3/4 full.
  2. While coffee is brewing, add 3/4 cup of the almond milk plus the cinnamon, all spice and maple syrup in a small saucepan and whisk over medium high heat for 5 minutes.
  3. Pour the spiced almond milk into each coffee mug of coffee.
  4. Use the reserved almond milk and use a frother to create a foam. Top each drink. (optional)
  5. Sprinkle each latte with ground cinnamon + serve hot.



Mint Cold Brew

Iced coffee is where it’s at in our house. It’s what we look forward to the moment we walk downstairs and my husband and I enjoy a tumbler {or two} together every morning. Our youngest daughter even knows that it’s a part of our morning routine and often helps fill our cups with ice.

While it’s currently “acceptable” to order these at the coffee shop because it’s summer, soon hot coffees filled with pumpkin will be hitting the scene and the iced coffee will become once more a thing of the summer. We, however, will be brewing our own batches of iced coffee throughout the winter – and so can you! It’s so simple.

I don’t often sweeten my coffee, but every now and again my tastebuds love a little flavor (specifically mint!) and sweetener. This is brilliant because it is refined sugar free, and I won’t be missing a mint latte at Starbucks because I can get my minty coffee indulgence in my own kitchen. Surrounded by my most favorite people. Win win.


For the coffee:

  • 1 pound ground coffee of your choice. I like a medium roast for this!
  • 2.5 gallons cold, filtered water

For the mint syrup:

  • 1/2 cup Grade A maple syrup (I use the Simply Balanced brand from target and it boasts a non GMO label!)
  • 1 tsp pure mint extract

  1. In a large container or pot, mix together the pound of ground coffee and 2 gallons of cold water. Stir well and let sit for 24 hours.
  2. Strain the coffee and grounds through a fine sieve with cheesecloth or paper towels laid across the top to catch all the grounds.
  3. Mix together the syrup and mint extract. Stir and store in the fridge.
  4. Pour the coffee over ice, add your desired amount of mint syrup and milk. Enjoy!