The secret to making these awesome lattes is a Vietnamese coffee filter, which you can get at a lot of Asian supermarkets or on Amazon. They come in a variety of sizes!
These three lattes each are made using this awesome coffee filter, along with 1-1 1/2 cups steamed milk (just bring it to a light simmer in a saucepan), and ground coffee beans (she uses 2 tbsp.).
The beans you use are up to you: dark roast, medium roast, blonde roast… whatever your heart desires.
Here’s what you’ll need for the Pumpkin Spice Cookie Butter Latte:
- 1 tbsp. pumpkin puree
- 1 tbsp. cookie butter
- 1/2 tsp. pumpkin spice (if you don’t have it, just mix cinnamon, nutmeg, ginger, and allspice!)
- 1 tsp. brown sugar
Here’s what you’ll need for the Mexican Mocha:
- 1 tbsp. cocoa powder
- 1/2 tsp. cinnamon
- 1/4 tsp. chili powder
- 2 tsp. powdered sugar
Here’s what you’ll need for the Chocolate Hazelnut Latte:
- 1 heaping tbsp. chocolate hazelnut spread (like Nutella)
- 1 tsp. cocoa powder
- 1/2 tsp. vanilla extract
- 1 pinch salt
The method for putting together the Mexican Mocha and the Chocolate Hazelnut is the same. Combine all of the ingredients in a mug (minus the milk and coffee), then place the coffee filter on the cup.
Place in your coffee grounds and tamp it down. Add hot water to the top and let it drip in. Once that’s done, add your steamed milk and mix thoroughly. Then those are done!
For the Pumpkin Spice Cookie Butter, add all of the ingredients (minus the milk and coffee) to a saucepan and mix it into a paste.
Then add your milk, mix it together, and let it gently simmer until it’s warmed through. Drip your coffee into your mug, then add the steaming hot pumpkin spice cookie butter milk.
For all three, you can add whipped cream, cookie crumbs, cinnamon, milk foam, and more for garnish!
Then that’s it, you’re done!
Happy fall, and stay cozy!