Heidi Clark

Brown Butter & Cinnamon Latte

October 17, 2019 by Heidi Clark 1 Comment

Brown Butter & Cinnamon Latte is just in time for the blustery Fall weather we’ve been having the past few days! I’m kind of late to the brown butter craze! After tasting it late last Fall I’ve fallen in love with it. A local coffee shop Jeff & I frequent had this same latte on their menu. I hope I make them proud with my version! It’s rich, creamy, nutty and sweet! Have you ever had brown butter? It has a deep toasted nut flavor that pairs perfectly with the warm, spicy sweetness of homemade cinnamon syrup! If you’ve never had brown butter your tastebuds are in for a treat!

overhead view of ingredients needed to make the cinnamon syrup and the brown butter a small white pot is filled with brown sugar with a tiny wooden spoon resting in it there are whole coffee beans cinnamon sticks and a segmented stick of butter

What is brown butter?

Brown butter is simply butter that is cooked until the excess moisture is boiled off. Which concentrates its’ flavor. And, the milk solids cook until toasted. Using a pan with a light color to it helps you clearly see what stage the butter is in. It can go from golden yellow to burnt in no time! I prefer to not strain the browned bits from the butter when it’s finished browning~that’s where all the flavor is! You may want to make a double batch! Because, before you know it, you’ll want to enjoy brown butter with breakfast, lunch, and dinner! Drizzle it over cooked steel-cut oats with sauteed apples. Toss hot pasta in it. And, top with roasted butternut squash and fried sage leaves! Once you master making brown butter you’ll add it to anything you can!

overhead view of the ingredients needed to make a brown butter & cinnamon latte on a rustic dark wood board rests a coffee beans cinnamon sticks wooden measuring spoons filled with cinnamon sugar a small white pot with brown butter with a tiny wooden spoon resting on it a small white pitcher with a black rim filled with cinnamon syrup sits in the middle of the photo a grey linen towel rests along the left side of the frame

When it comes to the coffee for Brown Butter & Cinnamon Latte, let me just say, there are no rules! If you love light, dark, or French roast, use it! Even if you love a cup of {gasp!} decaf, go for it! And, when it comes to steaming the milk, you can simply use the microwave. A few years ago I was gifted one of these gizmos. I love it and use it every single day! But, its a luxury not a necessity for this recipe. The advantage of using it is, it provides a nice frothy whipped milk topping.

a pitcher of hot milk being poured into a white speckled coffee mug that rests on a dark vintage metal tray that sits on a grey linen towel a small black vase filled with orange and red flowers rests in the background

If you do purchase one, I have a few bits of advice!

Always unplug it after use.
Store the milk frother separate from the unit it plugs into.

Both nuggets of advice will lengthen the life of the milk frother exponentially!

overhead view of two white coffee mugs topped with whipped cream and cinnamon sugar resting on a vintage dark metal tray on a grey linen towel a vintage spoon filled with cinnamon sugar rests next to the tray with a vase of orange and red flowers and a small white pitcher filled with cinnamon syrup a few dried fall leaves and coffee beans are scattered around the scene

I can’t wait for you to try this Brown Butter & Cinnamon Latte! Pair it with Apple Spice Streusel Muffins, Smoky Pumpkin Magic Bars or Gingersnap Streusel Pumpkin Scones with Lemon Glaze for the ultimate Fall treat! Subscribe at the bottom of the page if you enjoy my recipes and would like to receive them straight to your inbox!

Brown Butter & Cinnamon Latte

★★★★★

5 from 1 reviews

Author: Heidi Clark
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 8 servings 1x

Print Recipe

Description

A cozy way to start the day! Hot coffee and steamed milk combine with homemade cinnamon syrup and brown butter! Why waste money at the coffee shop when you can enjoy this in your P.J’s!

Scale

Ingredients

For the Cinnamon Syrup~

1 cup of water

2~ 3-inch cinnamon sticks

3/4 cup light brown sugar

1/8 tsp sea salt

1 tsp vanilla extract

For the Brown Butter~

1 stick butter

For the Cinnamon Sugar~

1/2 cup granulated sugar

3/4 tsp ground cinnamon

To assemble the Latte~

1 mug of fresh brewed hot coffee {preferably dark roast}

1/4 cup steamed milk

Freshly whipped cream, if desired

Instructions

To make the Cinnamon Syrup~

Add the water and cinnamon sticks to a small saucepan. Bring to a boil, uncovered. Simmer for 10 minutes. Strain out the cinnamon sticks. Combine the cinnamon-infused water, brown sugar, and salt. Stir until the sugar is dissolved. Bring to a boil over medium heat, uncovered. Lower the heat and simmer for 5 minutes. Remove pan from the heat and stir in the vanilla extract. Set aside.

To make the Brown Butter~

Cut a cold stick of butter into Tablespoons. Place the butter into a medium, heavy-bottomed saucepan. Place the pan over medium-high heat. The butter will melt, get bubbly, and release ALOT of steam! When the cloudy milkfat on the top of the bubbling butter begins to dissipate grab the handle of the pan and swirl it on the burner in a small “O” motion. This will keep the butter moving as it begins to brown, and help prevent it from burning! When the butter has a nutty aroma and has changed to a light medium brown, remove the pan from the heat. Strain, if desired. I prefer to leave as much of the browned milk solids as I can. That’s where most of the nutty flavor is! The browning takes about 8 minutes from start to finish.

To make the Cinnamon Sugar~

Place the sugar and cinnamon into a small jar. Shake until well combined.

To assemble the Latte~

Fill a coffee mug with hot, freshly brewed coffee. Preferably, a dark roast. Add 2-3 Tablespoons of the cinnamon syrup to the mug. Add one Tablespoon of the warm brown butter, and stir well. Add the steamy frothed milk. Top with a few dollops of freshly whipped cream, if desired. Sprinkle with cinnamon sugar and serve! Enjoy!

Notes

Cinnamon Syrup was inspired by Food Network

Store leftover brown butter and cinnamon syrup in the refrigerator for up to two weeks.

If using refrigerated brown butter to assemble the latte, put the butter into the mug. Microwave to take the chill off.

Category: Drinks
Method: Stirred
Cuisine: American

Keywords: brownbutter cinnamon latte hotdrinks

Smoky Pumpkin Magic Bars

October 10, 2019 by Heidi Clark 1 Comment

Hey! How are you? I know. It’s been a bit since we last visited! My favorite proofreader endured major surgery. We’re back home now, thankfully! Life has been full of doctors’ appointments, prescription runs, and naps! Fun stuff! Seriously, let’s talk about something fun! Like Smoky Pumpkin Magic Bars! A classic bar cookie with a fun Fall twist! First, there is a thick, sweet, and spicy gingersnap cookie crust. Then, a layer of dark chocolate chips! A gooey and spicy pumpkin caramel mixture drenches the chips! Here’s where the smoky flavor comes in. Coarsely chop some smoked almonds and layer that over the pumpkin. And, just like the traditional magic bars, there’s a layer of toffee bits, butterscotch chips, and shredded sweet coconut!

a stack of three magic bars on a piece of brown kraft paper with several more bars surrounding it with a grey linen towel and a lit candle in the background

Don’t be intimidated when you hear me talk about pumpkin caramel! All you have to do is mix pumpkin puree with half a can of sweetened condensed milk and some spices! When the bars bake, the heat of the oven makes the caramel for you!! Smoky Pumpkin Magic Bars are buttery, gooey, rich, chocolatey, sweet, spicy, and chewy. They tick all the boxes for bar cookie perfection! They are completely customizable, too! Don’t have gingersnaps? Use Vanilla Wafers or Oreos instead! Substitute white chocolate chips for the butterscotch chips! Keep the semi-sweet chocolate chips, toffee bits, and the smoked almonds, though! Please!

overhead view of nine squares of smoky pumpkin magic bars on a crinkled piece of brown kraft paper a small vintage serving knife rests in the upper left corner with a grey linen towel resting along the right side everything sits on a vintage dark wood board

I bake these in an 8×8-inch pan. I love how the bars are tall, gooey, and chewy! If you prefer a bit less of a gooey bar, feel free to bake these in a 9×13-inch pan. Keep in mind that the bake time may vary a bit with the thinner style.

close up view of a smoky pumpkin bar lying on a torn piece of brown kraft paper with a grey linen towel two forks and a blown out candle surrounding it

Pssst… The holidays are coming!

These are a great addition to your holiday baking list as well! You can totally make a couple of batches of these! Transfer the bars to an airtight container and freeze until it’s time to make cookie trays! Do you have a favorite cookie that is a must-make for the holidays? Leave a comment below and tell me what it is! I love to hear holiday baking traditions from people!

overhead view of several smoky pumpkin magic bars in a beige linen towel lined tray a small serving knife and chocolate chips along with a lit candle surround the tray

It seems that from mid-October until New Year’s Day goes by in a flash! I plan on stocking my freezer with several batches of these bars to get ready for the holidays! In fact, I have a stash of these right now! They’ve been a welcome treat after a week at the hospital! I’ve also been enjoying the Apple Spice Streusel Muffins! You know what they say ~ “An apple a day keeps the doctor away!”