A Sugar Spice Latte to make for the holiday season

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My hot take: Just about every beverage is better warm, and especially coffee. I opt for hot lattes and just about any other coffee drink over cold ones 90 percent of the time, even when the temperature outside is creeping on 100 degrees.

I love lattes because you can make them much hotter than you can regular coffee. Sure, regular coffee starts out all steamy, but add a dollop of creamer and a packet of sugar, and you’re three stirs away from a lukewarm cup. No, thanks.

A latte is espresso mixed with hot milk. But it’s not even the espresso I prefer over regular brewed coffee; it’s the steamed milk. Guys, I even have a small milk steamer at home, so I can make some foamy, steamy milk at a moment’s notice.

I love trying new coffee recipes at home. One of my recent creations is this Sugar Spice Latte, made with maple syrup. It's inspired by a recent perfect cup of coffee I had on a fall trip to Providence, R.I.: milk, espresso and maple syrup. It was delicious, and perfectly fall, no matter the temperature outside.

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Sugar and Spice Latte

2 cups milk
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
Pinch of black pepper
2 cups brewed coffee
Pure maple syrup

Add milk to a medium saucepan set over medium-low heat. Add cinnamon, nutmeg, cloves and pepper. Heat for about 10 minutes, stirring constantly so that the milk doesn’t burn. If starting to boil, lower the heat.

Add brewed coffee to saucepan, stir and heat for another minute. Meanwhile, add about 2 teaspoons maple syrup to a coffee mug. You can adjust this to taste. Fill mug with steaming coffee mixture, and stir immediately to mix well. Repeat with as many servings as you’d like (this usually makes two to three, but you may be able to get more depending on the size of your cups).