Cinnamon Latte Food

CINNAMON DOLCE LATTE SYRUP

Steps:

• Place a saucepan over medium-high heat; add water, brown sugar, and white sugar. Whisk until sugar dissolves, 3 to 5 minutes. Whisk cinnamon into sugar mixture until incorporated. Continue whisking mixture until just before boiling and syrup-consistency, 3 to 5 more minutes. Remove saucepan from heat and stir in vanilla extract.
• Cool syrup completely, at least 1 hour. Pour syrup into a glass container and seal; store in refrigerator for up to 10 days.

CINNAMON LATTE

Steps:

• Microwave first 3 ingredients in microwaveable mug on HIGH 15 sec. or until heated through.
• Stir in coffee.
• Top with COOL WHIP.

CINNAMON LATTE ROLLS

Steps:

• Remove dough from canisters, fold each roll of dough in half and wrap together loosely with plastic wrap. Place wrapped dough in the refrigerator and let rest at least 2 hours.
• Preheat oven to 350 degrees F. Lightly grease 2 (8-inch) cake pans.
• In a small bowl, combine brown sugar, cinnamon, and instant coffee. Set aside. On a lightly floured surface, place 1 piece of the folded dough on top of the other piece of dough and flatten. Roll dough into an 8 by 14-inch rectangle. Spread softened butter over surface of dough and sprinkle with the sugar-cinnamon-coffee mixture. Starting with the long edge, roll dough like a jelly roll. Cut into 12 pieces and divide between the 2 prepared cake pans. Bake 25 to 30 minutes until golden brown. Allow to cool 10 minutes before spreading with icing.
• For icing: In a medium mixing bowl with a handheld mixer, beat together softened butter and sifted powdered sugar adding the sugar 1 cup at a time. Beat until light and fluffy. Add remaining ingredients and beat until combined. Spread or drizzle over cooled rolls.

CINNAMON DOLCE LATTE RECIPE

Steps:

• Combine the ingredients in a small saucepan over medium heat.
• Bring the mixture to a soft boil. Make sure to stir continuously.
• When the sugar is completely dissolved, and the mixture doesn't look gritty, remove it from heat and let it cool to room temperature.
• Transfer the syrup to a sealable container and store it in the refrigerator.
• Make the coffee. If you have an espresso machine, you should use that. Otherwise, you can use regular coffee; just make it slightly stronger than you normally would.
• Measure the milk. We like to stick with the traditional 4:1 milk-to-coffee ratio for our cinnamon dolce latte. For a single shot of espresso, that means 4 ounces of milk.
• Combine the milk with about 1 tablespoon of cinnamon syrup in a small saucepan. Heat on medium while stirring continuously until the syrup and milk are well mixed.
• Combine the milk/syrup mixture with your coffee and serve!

CINNAMON ROLL LATTE

Steps:

• Combine the espresso with the agave in a latte mug. Froth the oat milk with the cinnamon and place in the mug.
• Top with whipped cream and cardamom.

CINNAMON MOCHA LATTE

Steps:

• Evenly distribute chocolate between two coffee mugs. I like to be very generous.
• Steam milk, cinnamon and sugars until temp reaches between 150-160 degrees.
• Pour evenly into mugs.
• Steam espresso and pour about an ounce (or more if you like) into each mug.
• Stir and top with whipped cream.
• Garnish with cinnamon sugar if desired.

CINNAMON LATTE

Steps:

• In a large pan, mix the cinnamon and sugar with a bit of milk.
• Add the rest of the milk and bring to a boil.
• Just as the mixture comes to a boil, take it off the heat.
• Split your hot coffee between 4 mugs.
• Pour in the milk and serve immediately.
• Another variation is to leave out the ground cinnamon, but instead put a large cinnamon stick, some cloves and green cardamom pods in the milk. Leave as it comes to a boil, set aside and let it infuse for a couple minutes. Then strain out the seasonings and pour into the coffee.