Move over, pumpkin spice latte. Alaskify your classic fall latte with wild foraged mushrooms. Seasoned with warming spices and amaretto liqueur, this wild take on a classic will send you to the woods foraging for ingredients. Feel like celebrating? Make it a cocktail by adding the amaretto liqueur to the coffee instead of cooking it into the syrup.
Ingredients
- 1 double (2 ounces) espresso
- 3−4 tablespoons mushroom spiced syrup (recipe follows)
- 4 ounces milk of your choice
- 2 ounces amaretto liqueur (for cocktail)
- Ground cinnamon for dusting (optional)
- Whipped cream (optional)
- 1 cup sugar
- 1 cup water
- 2 ounces amaretto liqueur (for the latte)
- 1 cup fresh, wild foraged mushrooms
- 1 tablespoon whole allspice
- 1 tablespoon whole cloves
- 1 stick cinnamon
- 2 whole star anise
Preparation
Prepare your mug with fresh double espresso and add mushroom spiced syrup. Steam or warm the milk. Use a handheld frother in the milk to create foam. For a cocktail, stir in the amaretto now. Top with whipped cream and cinnamon. Enjoy.
For a non-caffeinated treat, use decaf espresso, or just leave the coffee out for a flavored steamer, or substitute cocoa powder for a spiced hot chocolate.
Add sugar to a saucepan and cook dry over medium heat until it turns amber, or caramelizes. Once the color changes, if you’re making the latte, stir in the amaretto. (If you’re making the cocktail, you’ll add the amaretto when you prepare the cocktail.) Add the water. Add the mushrooms and dried spices.
Simmer for 10−20 minutes, ensuring all sugar has dissolved. Syrup is done once it coats the back of a spoon. Strain and set aside. Store extra syrup in the refrigerator. Save the candied mushrooms to use later. I ate mine with toasted sourdough and goat cheese.
