- 4 oz espresso brewed
- 4 oz whole milk
- 1 tsp brown sugar
- 1/4 tsp cinnamon
- 1 oz caramel syrup
Garnish
- whipped cream, cinnamon sugar, cinnamon stick
Place the caramel syrup in cup.
Steam the milk.
Stir the brown sugar and cinnamon into the steamed milk.
Pour milk mixture into cup.
Brew the espresso into the cup (or pour in if brewed separately)
Garnish with whipped cream, cinnamon sugar, cinnamon stick
Don’t forget the most important ingredient…love!
- 1 1/4 cups unsalted butter softened
- 3/4 cup brown sugar firmly packed
- 1/2 cup granulated sugar
- 1 whole egg
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 3 cups old-fashioned oats
- 1 cup golden raisins
Preheat oven to 375°F.
In large bowl, use a mixer to beat butter and sugars until creamy.
Add egg and vanilla; beat well.
Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well on lower speed.
Add oats; mix well, then add raisins and mix again on lower speed.
Put dough in rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie.
Cool for 1-2 minutes on cookie sheets; remove to wire rack.
Cool completely.
And don't forget the most important ingredient...love!
