Last week I was out and about doing errands and I did the drive-through at Starbucks.
I had a hard time choosing my drink because I wanted something sweet, but I didn’t want a mocha and I didn’t feel like pumpkin spice or vanilla. What I wanted was a cupcake, because I had made some that morning.
I ended up with my normal Skinny Vanilla Latte, but as cravings usually go, I wasn’t totally satisfied. It got me to wondering why Starbucks hasn’t invented the Cupcake Latte yet. I mean cupcakes are all the rage and it’s not like them to be behind the times.
Then the light bulb went on over my head. I could make a cup of cupcake coffee at home – by making my own coffee creamer.
So I did.
I tried to make my own sweetened condensed milk from this recipe, but I couldn’t get past the dry milk taste. So I went to my cabinet and pulled out a can of the stuff. Worked like a charm. The mixture itself tastes like a liquid cupcake. Poured into coffee it’s delightfully sweet. It rivals my must-have morning elixir, Italian Sweet Cream Coffee-mate.
Cupcakes and coffee, BFFs forever!