The primary feature in this recipe? Chicago French Press’ Snickerdoodle roast.

FOR THE SYRUP YOU WILL NEED:

  • 1 cup water
  • 1 1/4 cup brown sugar
  • 3 cinnamon sticks

SYRUP INSTRUCTIONS:

First and foremost, this is a Chicago French Press recipe I received in my subscription box last fall.

Bring the water to a boil in a small or medium saucepan over medium heat. Add the cinnamon sticks, and reduce the heat to low, allowing the combination to simmer. Stir occasionally for about 8-10 minutes. You’ll begin to smell the mixture, and see it darken in color.

Remove the cinnamon sticks, remove the mixture from heat, and add the brown sugar. Stir until dissolved.

Store in an airtight container in the fridge.


To make the latte:

Step one is to brew your espresso. I always use my Moka Pot (here are links to single serving and double serving machines). While the espresso brews, pour your milk into a saucepan on low/medium heat. Stir occasionally so the milk doesn’t burn.

Measure your desired amount of syrup into a coffee mug, and when your espresso is finished, pour it over the syrup and stir. Once the milk is steaming, froth it (optional), and pour it over the espresso mixture.

Top with cinnamon and enjoy your caffeinated cookie in a cup!

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