Mix up something delicious for your family this coming up holiday. Indulge in a warm cup of my Almond Milk Butterbeer Latte with a side of Sticky Toffee Pudding.
I love this time of the year, that time of the year when all the leaves change colors. The air is crisper and you can see your breath while your running morning errands. I absolutely love the fall and winter seasons since they, of course, bring along some of my favorite holidays, however, if I’m being honest I’m not a huge fan of the extreme cold weather.
With cold weather comes my need to keep a tumbler or a disposable to-go hot mug full of my favorite fall drinks. My current go-to fall recipe has to be my Almond Milk Butterbeer Latte with a side of on the go ready Sticky Toffee Pudding.
During this time of the year, I like to keep up the family tradition of baking or mix up something delicious using McCormick® spices. Ever since I was little and baked cookies with my grandmother, I remember there being an array of McCormick® spices available in her spice cabinet, including that famous pure vanilla extract which was used in many of her recipes.
I love that I can pass this same baking tradition down to my little ones who mix and bake up creations with me in the kitchen all the time. That’s why when it comes to mixing up my Almond Milk Butterbeer Latte and baking up my sticky toffee pudding, I trust the McCormick® brand from my local Giant Store.
Learn more about McCormick® Herbs & Spices here!
Speaking of family traditions, I live in a small town that hosts an array of fun family-friendly activities. One of my favorite events to attend during this time of the year is the Holiday Stroll that takes place in a historic part of my small town. Attending this event has become a family tradition that I love to take part in with my family and close friends.
Over the years of attending this event, I have learned it’s best to show up with something warm in hand. To combat that cold weather I started to provide hot beverages to the adults and kids who joined us on our stroll. Each year I provide something different and unique which is joined by some type of sweet treat.
I am a huge Harry Potter Fanatic and am unashamed to say I am obsessed with Butterbeer and sticky toffee. Thanks to a visit to Diagon Alley a few years ago I have obsessively made these recipes for myself and my family and friends to enjoy.
During this year’s holiday stroll I will be providing Butterbeer Latte’s and sticky toffee pudding. Each treat is easily transportable in on the go hot mugs and small dishes. I started to provide my drinks and treats in disposable containers simply because it’s hard to juggle all of the tumblers and small containers when you are taking part in all of the holiday activities.
Typically during the holiday strolls, you will take part in arts and crafts, games and even meet special guests the town hosts. I like to visit the historical buildings which are decked out in holiday decorations. There is live music that you can’t help but dance to, along with many fire pits hosted by town fire department volunteers who hand out marshmallows for guests to roast.
Did I mention there are restaurants and small mom and pop shops that are open that hand out free samples of popular treats and dishes? Last year one local mom and pop shop handed out cotton candy, yum!
A fun fact about me is that I am lactose intolerant since I’m so sensitive to lactose products there is a long-running joke that if I look at milk it would set me off. I’ve grown to understand this new development in my dietary restrictions which has only affected me in my adult years. I have learned what foods to stay away from as well as what foods and drinks I am willing to take the risk with enjoying.
Homemade Almond Milk Butterbeer Latte
Adjusting to a lactose-free lifestyle was tough but I have found ways to enjoy many of my favorite drinks and foods with alternative milk products. My Almond Milk Butterbeer Recipe is perfect for anyone who is lactose intolerant like me, or maybe someone who is adventurous and would love to try something new. To make this for a party simply double, triple or quadruple the recipe. I like to make a large pot for when I have guests and just pour in cups with the freshly brewed coffee on the bottom.
- 1 1/2 cups of milk
- 2 1/2 Tablespoons of brown sugar
- 1 1/2 Tablespoons of butter
- 1 Tablespoon of McCormick® Pure Vanilla Extract
- A dash of McCormick® Ground Cinnamon
- 1. In a medium saucepan add butter and brown sugar. Melt and stir until it is well combined. This should only take a few seconds. Slowly mix in the almond milk using a whisk, continuously stir until mixture is well combined.
- 3. While the milk is heating up on medium-low heat, continue to stir as it comes to a boil. Once it starts to boil add the McCormick® Pure Vanilla Extract then whisk vigorously.
- 5. The faster you whisk the milk as it boils the more bubbles you will create essentially frothing the milk. I like to whisk continuously as it gives the milk a lighter almost cappuccino like texture.
- 6. In a tall 8 oz cup (disposable cup or tumbler) add 1/2 cup of strong coffee or espresso. Laddle the almond milk into the cup. Add Almond milk whipped cream and a dash of McCormick® cinnamon on top.
- 8. Enjoy!
While my Butterbeer Latte is made with almond milk, my sticky toffee pudding recipe includes skim milk and heavy whipping cream ingredients. If you cannot tolerate those products please feel free to use almond milk or coconut milk as a substitute.
I hope you enjoy my recipes and share them with your family and friends!
Learn more about McCormick® Herbs & Spices here!
- 1 cup Pitted Dates
- 3/4 cup boiling water
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Baking Powder
- 6 Tablespoons Butter (Room Temperature)
- 1/2 cup of white sugar
- 2 eggs (room temperature)
- 2 tablespoons black molasses
- 1/2 cup milk
- 1 1/2 cups white sugar
- 1/2 cup butter
- 2 tablespoons black molasses
- 2 1/3 cups heavy cream
- Chop dates until quite fine. Place them in a bowl and pour the boiling water over them, submerging them completely. Let soak for 30 minutes, then mash with a fork. Stir in vanilla extract.
- Preheat oven to 350 degrees. Using oil spray, spray a 12 cupcake pan.
- While dates are soaking, place flour, baking powder, and baking soda in a medium bowl mix and then set aside.
- In a large bowl, beat together butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in molasses.
- Gently fold in 1/3 of the flour mixture with a spatula, then fold in half of the milk, incorporating as well as possible without overbeating. Repeat until remaining flour and milk is used. Stir in mashed dates, mix gently.
- Filling each cupcake pocket about 3/4 of the way to the rim. Bake for 18-20 minutes, until a toothpick inserted in center, comes out clean with moist crumbs clinging to it.
- Remove them from the cupcake pan and place them in small disposable cups. Using chopsticks or a toothpick, poke holes all over each of the cakes in the cups.
- Pour sauce (see recipe below) over each of the cakes. For best results, cover soaked cakes with foil in a baking pan and refrigerate for at least a day or two before serving. (Before serving, simply pop the covered pan and into an oven preheated to 350 degrees, warm for 15-20 minutes.) Top with ice cream and enjoy!
- Add the sugar and butter in a medium saucepan with half the cream. Bring to the boil over medium heat, until the sugar has dissolved. Stir in molasses, then allow the mixture to bubble for 2-3 minutes until it achieves a rich golden toffee color, making sure to stir as needed to prevent the sauce from burning. Remove pan from heat and beat in remaining cream.