When I was growing up, my grandparents owned property in the Shenandoah Valley that used to be an apple orchard. I have fond memories of apple picking at nearby orchards and drinking coffee on crisp fall mornings with my grandma. She started sneaking me coffee when I was 3 or 4 years old (only when my parents weren't around, of course). I've had a passion for coffee since then, and now I can't function without at least one cup every morning.
This apple cider bourbon latte combines coffee and apples with another passion of mine--whiskey! I love whiskey in all forms, and it goes great with the apples in this recipe. The apple and bourbon flavors are subtle--the coffee is still the star--but they add a cozy fall vibe. It's warm, complex, delicious, and a great way to use up all the apple cider you bought when you were apple picking.
Here's how we make this apple cider bourbon latte.
First make 4 shots of espresso or a cup of strongly brewed coffee and divide it equally between two 8-ounce mugs. Then add half a shot of bourbon to each mug (half a shot is .75 fluid ounces or about 4.5 teaspoons).
Combine apple cider, milk, cinnamon, and nutmeg and froth with a steam or electric milk frother. If you don't have a frother, here's a good tutorial on other frothing methods (that don't require any special equipment).
Divide the frothed milk between the two mugs and enjoy!
P.S.--this latte goes great with our cinnamon sugar bread french toast!