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My feelings on fall are summed up well by Hoosier poet James Whitcomb Riley:

“O, it’s then’s the times a feller is a-feelin’ at his best,
With the risin’ sun to greet him from a night of peaceful rest,
As he leaves the house, bareheaded, and goes out to feed the stock,
When the frost is on the punkin and the fodder’s in the shock.”

There’s just nothing quite like a crisp, frosty fall morning. And of course, what would a crisp fall morning be without hot coffee? I had a farmer tell me once she starts her day (at 2:45 a.m.) and drinks about six cups of coffee throughout the morning. I don’t know if that is recommended, but one way to improve your cup of coffee is with the protein of milk.

Here are some recipes from our friends at Florida Milk to help you get going, whether it’s for a 3 a.m. morning milking or the 465 traffic jam.

Pumpkin Spice Latte

pumpkin spice latte

Ingredients:

1/2 cup milk
2 ounces espresso coffee
1 cup granulated sugar
1 cup water
2 tablespoons pumpkin pie spice
Directions: (for one serving)

In a saucepan, combine the sugar, water, and spice.

Heat over medium heat until sugar is dissolved.

Pour into a glass container and use to sweeten and flavor coffee. Store in refrigerator

*stir before adding to coffee

For lattes:

Combine 2 ounces espresso coffee with ½ cup milk and 2 tablespoons syrup.

Makes enough syrup for 6-8 mugs of flavored coffee.

Vanilla Spice Latte

vanilla spice latte

Ingredients

1/2 cup milk
2 ounces espresso coffee
1 cup sugar
1 cup water
1 teaspoon vanilla bean paste, or 1 tablespoon vanilla extract
½ teaspoon cinnamon ¼ teaspoon nutmeg
whopped cream to taste
Directions: (for one serving)

For the syrup:

In a saucepan over medium heat, dissolve the sugar into the water and stir in the vanilla and spices

Allow to cool slightly and pour into a glass container for storage. Store in the refrigerator.

For the lattes:

Combine 2 ounces espresso coffee with ½ cup milk and 2 tablespoons syrup.

Top with cinnamon, grated nutmeg and whipped cream for garnish.

Caramel Latte

caramel latte

Ingredients:

1/2 cup milk
2 ounces espresso coffee
1 cup sugar
1 cup water
2 tablespoons prepared caramel sauce
Directions: (for one serving)

In a saucepan, over medium heat place the sugar, water and caramel sauce

Stir over medium heat until sugar is dissolved

Allow to cool slightly and pour into a glass container for storage. Store in the refrigerator.

For the lattes:

Combine 2 ounces espresso coffee with ½ cup milk and 2 tablespoons syrup.

Garnish with whipped cream and caramel drizzle.

Makes one serving

Syrup recipe yields enough for 6 servings