Coffee Diaries // Iced Cinnamon mocha


This is a great drink to have iced during the warmer fall months, and then transfer the recipe over to a hot drink once the cooler weather rolls in. 

Dark roast, freshly brewed coffee
1/2 cup organic milk of your choice
1/2 tsp cinnamon
2 tbsp cocoa powder
2 tbsp agave syrup
1 tsp vanilla extract

Brew the coffee the night before. Mix the coffee and the milk together and store in the refrigerator overnight.

In the morning, prepare the cinnamon chocolate syrup. Combine agave syrup, cocoa powder, cinnamon, and vanilla extract in a sauce pan. Stir until syrup is completely mixed. Once stirred, remove from stove top and store in a sealable container.

Pour a cup of the milk/coffee mix over ice, and add 1-2 tbsp of the cinnamon chocolate syrup. Stir together and enjoy!

I'm coming for you, San Francisco. (let me take your picture!)

I will be heading to SF September 11-16 and have a few slots open for photo shoots. We will be camping along the coast as well, which means some killer photo locations right at our finger tips. 

If you're in the SF area and would like to set up a session, get at me:

Let's make some magic. 

Autumn Spice Coffee Creamer // Coffee Diaries


Ah, autumn. I think one of my favorite parts of any season is the "first" familiar feelings of the beginning of each season. Feeling a cold breeze, the smell of sweet spices, pulling out the sweaters from the back of your closet, (etc. etc. etc.); all hold such an exciting feeling for what's to come in the next few months. 

1 cup organic non dairy coffee creamer
1/2 cup sugar in the raw
   1 tsp nutmeg
2 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tsp cocoa powder

Simply combine all the ingredients and store in a sealable jar. Stir a tsp of this mix and a dash of almond milk to your cup of coffee in the morning. 

This would also be a great mix with a cup of hot chocolate or a substitute for chai tea. Enjoy!