Christmas in California feels different every year. Last year, it was filled with Christmas festivities and weather to suit. This year, the semester is winding down and yesterday was 70 degrees. What are great ways to celebrate when it’s warm out? If you’ve been around the blog for a while, you know we love all things coffee. Recently we were walking through Target and stumbled upon a cold brew filled with mulling spices. While I was initially skeptical, after a few sips I was sold. It was truly Christmas in a cup. With a quick glance at the label, I realized I could make this cold brew at home with less refined sugar and lighten it up a bit. We loved the result and think this would make the perfect handmade gift for loved ones throughout the holiday season.
When it comes to spring favorites, lavender is my absolute favorite. In the mornings, you’ll usually find me sipping on a homemade latte macchiato. However, when I go out, I always head to a favorite coffee shop and purchase a honey lavender latte. This morning, I decided to take on the challenge of making it at home. It worked perfectly.
There’s something about lavender. I absolutely love it. If I’m looking for a workspace away from home I usually head to a favorite coffee shop and get their honey lavender latte. It’s my favorite and is the perfect start to my workday. With summer temperatures on the horizon, it’s time to break out the iced drinks with a touch my favorite, lavender. Paired with the nuance of chai, this drink uses a homemade lavender syrup with fresh lavender from the garden.
I fly home for holiday in 6 days. 6 days until I’ll be in snow laden lands, bluegrass rolling hills, and surrounded by some of my favorite people on the planet. I’m headed back to my hometown for the first time in 2 years. My heart is ready to be home for Christmas. In the meantime, I’m filling my days will little treats and moments to past time until the holiday officially starts. This recipe was one that was a hit at a recent holiday brunch I hosted for a few friends. Using raw cocoa and peppermint essential oil, it stays as true to the source of ingredients, while making a clean peppermint mocha.
With long days and tremendous heat, it has been a month where I feel as if I’m living off of caffeine. Maybe you have seasons where you can relate. I must admit after working in a campus coffee shop that I’ve loved learning about coffee presses and the way the coffee culture has evolved and improved over the past decade. Today I decided to do a round up post of sorts sharing some of my favorite coffee recipes over the past few years.
Pick one and make a great cup to give you a boost today!