Translation: Högna Sól Þorkelsdóttir

The leaves fall, the breeze cools, and darkness falls earlier in the night.

Autumn is here.

The yearning for a cup of coffee that warms your heart.

Fucking COVID.

Despair, already tired of plain old black brew.

A new milk frother.

The product of savings earned through fewer coffeehouse trips.

Make it at home.

A syrup of your choice, possibly a dash of cream or sugar.

Latte-lapping home brewer.

Latte:

Ingredients:

Method:

Froth the milk. (I use a milk frother from Nespresso)
Place some syrup in the bottom of the mug.
Pour espresso into the mug. I turn the cup around a few times to mix the syrup in.
Pour in milk.
Decorate to your taste.
I made two different types; a latte with gingerbread syrup and decorated with cinnamon, and a latte with caramel syrup decorated with salted caramel sugar.

Iced Coffee

Ingredients:

Vanilla milk (shake milk that you can buy at the grocery store, such as the one Joe & the Juice use. For vegans, I recommend vanilla-flavoured plant milk)
Ice cubes
Thick caramel (optional, I use salted caramel from Stonewall Kitchen)
Syrup of your choice
Strong coffee (espresso or Nespresso intended for cold drinks)

Method:

Place ice cubes, syrup and milk into a blender and mix until it makes a sort of milky slushie
Coat a glass with caramel on the inside and add the slushie milk mixture.
Pour in a shot of espresso (I use a Nespresso machine, put the glass under, choose the espresso setting and watch the coffee mix together with the milk in the most satisfying way)
Decorate with caramel. You can also add whipped cream if you’d like.

Bringing the Coffee Shop Home