Ingredients and Weight:
- 1 cup whole milk per serving (8 cups total)
- 1/4 cup instant coffee granules
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Optional: 1 tablespoon maple syrup or sugar per serving (8 tablespoons total)
Preparation Time:
10 minutes
Cooking Time:
2 minutes per latte (16 minutes total)
Difficulty Level:
1
Preparation Method Steps:
- Combine the milk, coffee granules, cinnamon, nutmeg, and cloves in a medium saucepan.
- Bring to a simmer over medium heat, stirring occasionally.
- Reduce heat to low and simmer for 5 minutes, or until the spices have infused the milk.
- Strain the mixture through a fine-mesh sieve into a serving pitcher.
- Add the maple syrup or sugar, if desired, and stir to dissolve.
- Pour the latte into mugs and top with whipped cream or frothy milk, if desired.
Nutritional Information:
(per serving without maple syrup or sugar)
- Calories: 120
- Fat: 5g
- Carbohydrates: 12g
- Protein: 8g
Dish Characteristics:
- Warm and comforting
- Rich and flavorful
- Perfect for a cold morning or afternoon pick-me-up
- Easily customizable to suit individual preferences
User Comments:
- "This latte is the perfect way to start my day! It's creamy, flavorful, and the spices give it a warm and cozy feel."
- "I love that I can customize this latte to my liking. I usually add a little maple syrup for sweetness, and sometimes I'll top it with whipped cream."
- "This is the best latte I've ever had! It's so smooth and delicious, and the spices are perfectly balanced."
Special Precautions and Tips:
- If you don't have instant coffee granules, you can use 2 cups of brewed coffee instead.
- Be careful not to overcook the milk, or it will burn.
- If you don't have a fine-mesh sieve, you can line a regular sieve with cheesecloth.
- To make whipped cream, simply beat heavy cream with an electric mixer until stiff peaks form.
- To make frothy milk, heat milk in a saucepan until it is almost boiling. Remove from heat and use a milk frother to froth the milk.
