By: Lily Mehok

Sugar Cookie Almond Milk Latte 


¼ cup granulated sugar

¼ cup water

¼ teaspoon pure vanilla extract

½ teaspoon almond extract

7-10 drops butter extract – optional

2 oz freshly brewed espresso (or ½ cup dark roast brewed coffee)

2 tablespoons brown sugar

1 cup unsweetened vanilla almond milk





  1. Heat water and sugar in a saucepan until sugar is dissolved and mixture is clear
  2. Remove from heat and add vanilla, almond, and butter extract

 Making the drink:

  1. Fill a 16-ounce glass with ice and add espresso
  2. Add 2-4 tablespoons of your sugar cookie syrup
  1. Fill cup with almond milk
  2. Top with sprinkles!

Caramel Brulee Latte


7 oz. coffee

1 tbsp brown sugar

½ tsp vanilla extract 

2 tbsp milk 

½ oz. caramel syrup 

Whipped Cream

Caramel sauce 

Toffee bits



  1. Pour hot coffee into a cup with ice 
  2. Add brown sugar, vanilla extract, caramel syrup, and milk
  3. Stir until sugar is dissolved 
  4. Top with whipped cream, caramel sauce, and toffee bits 

Chestnut Praline Latte  


5-6 chestnuts, in the shell 

3/4 cup of sugar 

1 tablespoon vanilla extract 

1 1/4 cup water

1/2 cup pecans, shelled 

1/4 cup brown sugar 

1/4 cup sugar 

1/4 cup water 

2 shots of espresso, or 1 cup strong coffee 

8 ounces of steamed milk 

Whipped cream




  1. Cut 3/4 way around the nut, not cutting all the way through.
  2. Place them on a baking sheet and bake for 35-40 minutes at 350 degrees. The shell will start to separate from the meat inside when they are ready.
  3. Let them cool and pull off the shell.
  4. Coarsely chop them and put them in a food processor.
  5. In a small saucepan add the sugar and water. Once the sugar is dissolved, add the cooled mixture to the food processor along with the vanilla extract.
  6. Puree until smooth-ish. Filter it through a mesh sieve and set aside.

Praline Crumble:

  1. In a saucepan, dissolve the sugar and water together.
  2. Toss the pecans in the water mixture and coat.
  3. Remove from the saucepan and place them in a 350 oven for 10 minutes, or until the liquid hardens.
  4. Add the praline pecans and the brown sugar to a cleaned food processor and pulse until coarse. Set aside.

Making the drink:

  1. Add 2-3 tablespoons of chestnut syrup to a cup.
  2. Add the hot espresso or hot coffee and stir to combine.
  3. Pour in the steamed milk.
  4. Top with the whipped cream and then the praline crumble topping.

Toasted White Hot Chocolate 


1 cup milk

1 cup heavy whipping cream or half and half

4 ounces high quality white chocolate

Whipped cream


  1. Preheat an oven to 250°F and line a sheet pan with a silicon mat or parchment paper.
  2. Place white chocolate on the lined sheet pan and place in the oven. Cook for about 40 minutes, pulling out every 10 minutes to stir.
  3. In a small saucepan over medium heat, combine milk, heavy whipped cream, and caramelized white hot chocolate. Cook until white chocolate has fully melted into the liquids.
  4. Divide between two cups and serve topped with whipped cream.