We have multiple chestnut trees on our property, and I discovered a site featuring a chestnut praline syrup recipe. I enjoy the Chestnut Praline latte from a popular coffee shop, but it’s only available during the holidays, and I prefer a sugar-free option.
I prepared the recipe from The Healthful Ideas using Swerve brown sugar, and I’m thrilled with the flavor of this syrup—its aroma is simply divine. I incorporated the strained chestnuts and pecans into my oatmeal, and I plan to top brie cheese with some of this syrup as well. I’ll share a photo of the brie here this weekend.
My Tassimo coffee maker, is my favorite coffee machine. I have a variety of coffee machines, but this is the one I use every day – Period. I also bought the make your own pods, which I experiment with now and then. I just wish I could figure out how to make a latte and/or cappuccino with the empty pods.
This is my favorite Flat White mixture. The Tassimo Flat White is harder to find, so, I only treat myself to it on the weekend.
In the photos, you’ll see the sweetener I prefer. But this coffee is delicious without a sweetener. I just like the holiday flavors throughout the year.
I like to add a drop of dark chocolate liquid sweetener to the cup, before I start with the milk pod; I then add the Peppermint liquid sweetener to the top of the milk foam, before starting the espresso pod. Tassimo Flat white is a favorite over the years.
I wish Tassimo coffee was available in the U.S.
I buy it online only when I can find free shipping, as it is already a bit expensive. My second favorite latte, is the Jacob Caramel Macchiato. Tassimo also offers a variety of dark and medium roasts, which I enjoy throughout the year.
I have had my Tassimo machine for a few years, if it ever stops working, I will buy another.
Reasons to make your own syrup: Syrups are becoming harder to find due to availability, and postage is expensive, also, you are watching and hoping your package is not damaged or stolen, and the best reason is this is a much lower cost to you to make your own.
1 cup of sugar
1 cup of water
Add sugar and water to a pot. Bring these to a boil and then add 2 cinnamon sticks. Boil for 2-4 minutes; reduce heat and simmer for a few minutes. Set the pot on the back of the stove and let it cool down. When cool enough; pour the syrup into a container. Include the sticks in the container, if you want to intensify the cinnamon flavor.
Store in the refrigerator for 3-4 weeks.
If you like to do canning; you can add this to a canning jar, seal, and keep for 2 to 3 months.
I will be making a chestnut praline syrup this fall when our Chestnut tree is producing. I’ll share that recipe after I try two ideas. The recipe will include pecans and chestnuts, and I’ll be playing with a couple of syrup ideas as well as sugars, to decide my favorite.
Plus, I’ll need to figure out storage ideas, and time frames. We do not go through this that often, but it is so inexpensive to make, I don’t worry about what I will have to pour out after a month.
You can cut this in half also.
You can make this with vanilla beans, cranberries, orange peels, almonds, etc. This would be good on waffles, pancakes, muffins, ice cream, yogurt, oatmeal, cold drinks, sparkling water, hot drinks, fruit salad, grapefruit wedge, hot and cold tea, etc.
For the Cinnamon Latte coffee:
1 tsp of cinnamon syrup (your choice how much of this you prefer)
1 cup of coffee or espresso
Top with almond milk foam (or cream of your choice)
Here is a coffee idea and also a tea idea: I make a Pumpkin Chai Latte with this using a Stash Chai tea bag (Stash is my favorite)
I let the creamer recipe simmer on the stove top with some cinnamon sticks. When I poured this in to a mason jar (to use during the week) – I poured the cinnamon sticks in with it.I had an opened can of pumpkin in the fridge from several of my baking excursions this past week – I try to come up with different ideas to use it up. Let me see if I can remember how I made this. When I look at recipes in my books and magazines – I become inspired and then look through my pantry and throw together whatever I have on hand
2 heaping tablespoons of pumpkin
1 1/2 cups heavy cream or half and half
2 Tbsp Maple Syrup
2 tsp peanut butter (or almond butter or nutella)
1 tsp pumpkin pie spice mix * (see creating your own below)
2 cinnamon sticks
Mix all the above in a saucepan over medium heat – turn heat up to medium-high and while whisking – let it come to a low boil; reduce heat and let simmer for 1 (ish) minute – it becomes thicker – move the pan off the heat and let it cool down. Add to your favorite coffee, your favorite hot chocolate, your favorite chai tea bag, etc. You can also add this to a mixer with ice cream and a frozen banana and make a delicious smoothie.
*Pumpkin Pie Spice Mix (if you don’t have this, you can make your own simply by mixing:
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
( I double the homemade mix recipe and put in same spice jar)
Papas Cutting Board 