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Recipe: Crockpot Gingerbread Lattes

Cozy and cuddle up by the fire with these delicious Crockpot Gingerbread Lattes. Simple to make at home and no need to run to the local coffee shop!

4 lattes

4 cups milk (2% or lower)
1/2 cup coconut or brown sugar
2 tsp ground ginger
2 tsp pure vanilla extract
1 tsp ground cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1 cup strong black coffee
whipped cream for topping
gingerbread cookie for garnish
optional: splash of bourbon or rum

t’s best to use a 4 quart crock pot, you could use as small as a 2 quart.
Pour milk into your crock pot, and whisk in the dried spices. Do not add the coffee. Cover and cook on low for 3 hours, or high for 1-2.
Watch the milk carefully so it does not come to a boil (it can curdle & boil over) if you do. It should be very hot, but not bubbling. Reduce heat if it boils.
Divide the coffee into coffee mugs. Garnish with whipped cream, a sprinkle of cinnamon & a gingerbread cookie.
Add a splash of bourbon or rum to lattes before you add the whipped cream, if desired.

~ Marla Meridith

Recipe: Milk Punch

We love this Milk Punch recipe, flavored with vanilla, brown sugar, nutmeg and rum. Serve this delicious cocktail hot or iced!

4 cocktails

3 cups whole milk
2 tablespoons pure vanilla extract
2 tablespoons light brown sugar
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon & more for topping
8 ounces light rum (this also tastes really good with Irish whiskey)
You can also add a pinch of ground ginger and/or cocoa powder

Bring all ingredients (excluding rum) to scald over medium-low heat. Stir constantly to dissolve the sugar & to not burn the milk. After 5 minutes remove from the heat, divide evenly into glasses. Top each with 2 ounces of rum.
To serve cold. Fill glasses with ice, rum & top with milk mixture.
Top all drinks with some brown sugar & cinnamon.

~ Marla Meridith

Recipe: Decadent French Vanilla Coffee Horchata

Share this delicious Decadent French Vanilla Coffee Horchata recipe over the holidays with friends and family!

4 servings

2 cups brewed Dunkin’ Donuts French Vanilla Coffee
2 cups whole milk
1 cinnamon stick
1 can (14 ounces) sweetened condensed milk
1/2 cup white rice flour
2 tsp pure vanilla extract
for serving: whipped cream, colored sugar, cinnamon sticks

Bring the milk and cinnamon stick to a simmer in a medium saucepan over medium heat. Whisk in the condensed milk, flour, and vanilla. Simmer until hot. Pour into mugs and top each serving with whipped cream, colored sugar and a cinnamon stick.

~ Marla Meridith

Recipe: Roasted Marshmallow Coffee Cocktail Shakes

How fun are these Roasted Marshmallow Coffee Cocktail Shakes?! They are beyond delicious and great for summer entertaining.

2 drinks

1 package Seattle’s Best Coffee® Creamy Caramel Frozen Coffee Blend
1-1/4 cups milk
3-4 ounces coffee liqueur
14 large marshmallows
caramel sauce (optional)

Blend the milk and frozen coffee blend with coffee liqueur (add more or less to taste) until smooth.
Divide shakes into two glasses.
Arrange the marshmallows in a flower pattern on a heat-safe plate, with one marshmallow in the middle and 6 around the outside.
With a heat gun or blow torch, brown or toast marshmallows, keeping them in the flower pattern (they will stick together.)
Repeat steps 3-4 for the second glass.
Gently pick up each marshmallow flower; place and press one on the top of each glass.
Drizzle with caramel sauce, if desired.

~ Marla Meridith

Recipe: Milk & Honey Cocktail

This cocktail is delicious on a cold winters night snuggled up by the fire!

1 cocktail

6 ounces whole milk (or an unsweetened vegan milk)
1 ounce Benedictine
1-2 ounces bourbon
honey to taste
ground cinnamon
cinnamon stick for garnish

Pour the liquors and the some honey in a mug or hearty stem glass. Heat milk in a saucepan over medium heat. Do not bring it to a boil.
Pour the warmed milk into the glass and stir until all is well combined. Adjust any ingredients to your liking. Sprinkle some cinnamon over the top and a cinnamon stick. Serve immediately.

~ Marla Meridith

Recipe: Milk & Honey Cocktail

This cocktail is delicious on a cold winters night snuggled up by the fire!

1 cocktail

6 ounces whole milk (or an unsweetened vegan milk)
1 ounce Benedictine
1-2 ounces bourbon
honey to taste
ground cinnamon
cinnamon stick for garnish

Pour the liquors and the some honey in a mug or hearty stem glass. Heat milk in a saucepan over medium heat. Do not bring it to a boil.
Pour the warmed milk into the glass and stir until all is well combined. Adjust any ingredients to your liking. Sprinkle some cinnamon over the top and a cinnamon stick. Serve immediately.

~ Marla Meridith