Maple Eggnog Latte
1 cup water
3⁄4 cup organic cane or palm sugar
2 tbsp Eggnog Spice
1⁄2 cup milk, your choice
1 tbsp Eggnog Syrup
1 cup freshly brewed coffee or 2 shots espresso
1 tsp Sweet Maple Topper, optional
- In Multipurpose Pot - 8 cup, bring water to a boil. Stir in sugar until dissolved, then stir in spice. Reduce heat to medium; simmer for 7 min. Syrup will thicken as it cools. Makes about 2⁄3 cup syrup. If making ahead, cover and refrigerate up to 1 week.
- Pour milk and 1 tbsp syrup into Multipurpose Pot; bring to a boil over high heat. Using a whisk or frother, froth milk until foamy.
- Divide hot coffee between warm mugs or thick-walled glasses; top with frothed milk. Shake on topper, if desired.
Per serving: Calories 40, Fat 1 g (Saturated 0.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 35 mg, Carbohydrate 5 g (Fibre 0 g, Sugars 2 g), Protein 2 g.
Make-Ahead Tip: Prepare syrup, then cool and refrigerate up to 1 week.