autumn spice latte
All of the flavors that you need in your coffee this late autumn.
The Pacific Northwest was made for coffee lovers—the coziness, the dark mornings, the foggy beaches, the chilly drives through towering evergreens. It’s a coffee-lover’s heaven.
As we have returned to living in the PNW, we have realized that people here do not mess around when it comes to their coffee—an attitude that we wholeheartedly stand by and identify with. Coffee is no joke, most definitely in the bigger metropolitan cities like Portland and Seattle, but just as much so in the smaller, quaint towns, too. We have had a better latte in the small maritime retirement community of Anacortes than in SOHO in New York City—what does that say about the East Coast? If the measurement is coffee… West coast, best coast.
In honor of one of the Pacific Northwest’s best seasons, we have put together a new coffee recipe, the Autumn Spice Latte. The flavors feel like you just stepped into a corner bakery at 8am in early November—wafts of pumpkin, cinnamon, nutmeg, and vanilla swirl around you and you’ve arrived to coffee-drinker heaven. Here’s how to make it.
Recipe
1 cup of water
1 cup dark brown sugar
8-10 cloves
1 cinnamon stick
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon vanilla powder
½ teaspoon ginger
½ teaspoon nutmeg or mace
½ teaspoon cardamom
Combine all ingredients in a pot, bring to a boil, and simmer for 15-20 minutes. Let cool and store in a glass jar.
When making your coffee, add a tablespoon or two (depends on the desired sweetness) to the bottom of your favorite mug, pull your espresso, froth your milk of choice, and enjoy! Latte art encouraged but not required :) Happy sipping!
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