- 7 tablespoons strong coffee (a little less than half a cup; or 1/2-1 teaspoon instant coffee with 1/4 cup hot water — you can add more to taste later)
- 1/4 teaspoon ground cinnamon
- 1/2 tablespoon sweetener (this would be a perfect time to use any flavored syrups you have as well)
- 1 1/3 to 1/2 cups unsweetened almond milk
- In a large pan, mix the cinnamon and sweetener 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.
- Pour into mug
- Pour in the milk and serve immediately.
Or if you’re lazy like me
- Heat up 1/4 cup water (or use hot water from tap) and mix in instant coffee. Stir cinnamon in as well.
- Heat up 1 and 1/4 cup almond milk in microwave (in a measuring cup for me) for one minute. Pour all but 1/2 cup into coffee.
- Add sweetener (syrup for me) into coffee. Taste, and add more as needed.
- Use milk frothing tool to whip up remaining almond milk (it does work!) before topping coffee with froth. For those without this tool, I’ve heard that you can use a glass jar with a lid to “shake up” milk foam.
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.
Equal to about 50 Calories (check your almond milk’s label).
And mine isn’t as pretty, but here