Latte success!

I have found the perfect line up to make my own hazelnut latte at last!


I posted the other day about trying to find the perfect creamer component for an at home hazelnut latte, which ended up being the Silk soy creamer. With that in mind, I picked up some Sugar in the Raw, a bottle of Torani hazelnut syrup, and a new decaf French blend of dark roast coffee by Tully’s.

I use a Keurig to brew my coffee, so for this recipe sake, just use 10 oz of dark roast brewed coffee.

For my home-brew hazelnut latte, I use:

  • 1 Tully’s French roast decaf K-cup
  • 2 Tbsp Torani hazelnut syrup
  • 1-2 Tbsp (or to taste) Sugar in the Raw
  • Silk soy creamer in original, to taste (I eyeball it, so I have no idea how much I’m using)
  • A sprinkling of both nutmeg and cinnamon (I use a bit more cinnamon than nutmeg)

Stir it all up and enjoy with a book, while writing, or on the way to work! Let me know what you think in the comments.


Eggs and I don’t get along, at least when they’re in the pan

When I get two eggs in the pan for my breakfast, it is all out war. Scrambles fall apart, stirred produces weird yolk streaks with a different texture, and my new favorite form–fried–break yolks when I flip them. Or better yet, they tear when I try to flip them. So most of the time, my mother is a wonderful person and cooks them for me. It’s not easy for me to admit defeat. Especially in the kitchen. So I again donned the hat of student and watched closely as my mother made the eggs.

And then I took matters into my own hands.

fried eggs