I love going out for coffee. I find it incredibly satisfying to sit somewhere public and cozy, with a book or my laptop (but I do this less often as I see it as a time to rest my arm, I can use internet all day at home!) and do whatever I please, for as long as I please. When Jesse and I go together, he usually quickly sips his drink and munches down his snack and is ready to go. I, on the other hand, have usually hardly touched my coffee yet because I’m planning for the long haul and don’t want to spend money on a second, lol.
I love doing this almost as a hobby. Finding a cafe that serves great cafe au lait is one thing, but finding a cafe that does it fair trade organic with raw sugar is another, entirely more delicious thing! When my favorite spots (I’m referring mostly to Cafe Rico on Rachel) are out of the question (due to hours, weather, and general laziness), I’m not against ripping a 24h Second Cup cafe filtre or an americano with hazelnut syrup and steamed milk from the Buck. This love for cafe loitering comes with one downfall though, it’s expensive and the opposite of economical.
For someone who has no income presently, it’s quite the pricey habit. I saw a blog recently that boasted a photo of pumpkin spice lattes made at home and my mouth started to salivate. “I’m fucking broke”, I thought to myself adding a “but I could totally for to the Buck for one of those bad boys right now…” And then I realized the error of my ways, commercial coffee shops of all scales tend to use syrups instead of real pumpkin puree, and I’m not a big fan of consuming fake sugar based products. Nor am I blind to the fact that it would have cost me minimum 5$, credit, and I wouldn’t have been very satisfied with my low quality product.
Later that day I went on a magical adventure with Jesse and ended up purchasing a bottle of Harmony Organic Milk from Ontario, a can of pumpkin puree, and 5$ worth of espresso beans from Cafe Rico. We had a fantastic breakfast of pumpkin pancakes with organic ginger syrup, served with steaming mugs of pumpkin spice latte. Today I was inspired by our newest condiment, the sensational ginger syrup, we purchased from Ecologey (or something like that, it’s a new place very visible from the west side of Avenue du Parc La Fontaine) on Rue La Fontaine. It was under 4$, and as soon as I saw it I knew I had to have it. It’s strong and sweet, and was amazing smothered of pancakes and peanut butter.
This rainy Thursday was like any other day, I wanted to go out for a coffee, but the supersaver within couldn’t justify the cost. I have plenty of wonderful ingredients at home, that could make a perfect gingerbread latte. The only thing I was missing was vanilla extract, which I ended up visiting three stores until I found something affordable, and real. Pure extract is expensive, for little quantities, and I wouldn’t waste my money on a generic brand if I’m going to be paying nearly 10$ anyways. I’d rather opt for organic, and always a sucker for a deal, I had seen it cheaper and bigger at that new bio Epicerie, so I’m going to go back there sometime, haha. I ended up buying vanilla beans (for my first time), because it was 5.50$ and real. For imitation vanilla it’s about 2.99$ a bottle and only 10% vanilla, there is no bang for my buck in an equation like that.
It ended up being fantastic, but not very visually appealing (as in no frothed milk, just coffee with milk looking). So I need a milk frother, a.s.a.p., and possibly a larger espresso percolator. Ours is a good size, but we weren’t finding our lattes strong enough and ending up making two pots today. Which means, ‘_’, yeah I’m pretty woo-wooed on espresso right now, lol!
Gingerbread Lattes
makes three outta control lattes
1 or 2 small pots espresso (about 12 shots, uh yeah, lol)
2 cups almond milk
1 vanilla bean
3 slices fresh ginger
1 or 2 ounces ginger syrup
1/3 cup or less sugar (I used very little but the recipe I used for inspiration asked for 1/3)
1 ounce molasses
typical corresponding amounts of cinnamon, clove, nut meg
Heat milk with everything, bring to a boil, and stir vigorously. Try to froth if you can, I would have loved it frothed it! Then pour your espresso into large mugs and top with the steamed gingerbread milk mixture!
Yum!Yum!AMAZING!Yum!Yum!
P.S Honestly I need to stop being a french typing pussy, and start using my accents.
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