The pumpkin-spice latte is back, and it has us thinking…if we were in charge of coffee trends, what over-the-top flavored coffee drinks might we dream up (and actually enjoy!)? How about some Nosher-inspired lattes? Jewish desserts and coffee are already perfect pairings, so why not take it one step further?
If we were to open our own high-end coffee shop, here are the seasonal flavors we’d serve:
Apple and Honey Latte
Mix 2 tsp Apple Cider Syrup into espresso, and pour steamed milk on top. Drizzle with honey and serve with a few slices of apple for dipping.
Baklava Latte
Make the honey syrup for baklava. (Ours is flavored with rosewater, cardamom, honey, and cinnamon–just omit the lemon juice and zest). Add a touch of the honey syrup to your espresso base, and top with cinnamon and crumbled spiced pistachios.
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Cinnamon Date Latte
This is one we’ve already seen in Brooklyn coffee houses. Bring one cup of milk with 1 pitted medjool date and 1/2 tsp cinnamon to a low boil. Transfer to a blender and blend until you reach a smooth consistency. Pour over espresso or strong hot coffee and turn boring coffee into a delicacy.
Halva Latte
Grind halvah with a mortar and pestle or a fork. Whisk a small amount of tahini into your espresso shot, top with almond milk. Last, add the halva, the perfect latte topper.
Tzimmes Latte
Make prune syrup by boiling 1 cup of prunes in a few Tbsp. of water. Use this as you might a vanilla syrup or chocolate syrup–simply mix a tsp or two and a few shakes of cinnamon and black pepper into your espresso and top with milk! You can never go wrong with another dusting of cinnamon on top.
Babka Latte
Just like a mocha, but with a swirl of chocolate on top. Add 2 tsp of chocolate ganache or syrup to your espresso base. Then add your steamed milk, whipped cream, with a delicate swirl of chocolate on top. Dust with streusel topping (like in this recipe) if you’re feeling extra indulgent.
Sufganiyot Latte
We wish we could suggest stirring jam into your coffee, but we don’t want you to end up with seeds in your teeth. Instead, make this raspberry simple syrup from fresh or frozen raspberries. Add to espresso, and enjoy! The perfect sufganiyot pairing.
Chocolate Gelt Latte
Unwrap a chocolate gelt coin and place in the bottom of your mug. Pour fresh espresso on top, whisking gently to melt the chocolate. Slowly add steam milk. The easiest mocha ever–no sticky bottle of chocolate syrup required!
Coconut Macaroon Latte
Add 1/2 Tbsp of unsweetened creamed coconut (this stuff is amazing) to your espresso base. Make coconut milk from creamed coconut by mixing 1 Tbsp of creamed coconut with 1/4 cup hot or boiling water. Or, open up a can of coconut milk and water it down a bit for your desired milk consistency. Top with whipped cream and dried coconut flakes for the passover latte of your dreams.
