AUTUMN is upon us, and so are new seasonal drinks menus.
Costa’s Maple Hazel Latte, Starbucks’ Pumpkin Spice Latte and Greggs’ Caramel Hot Chocolate are all landing in stores now.
Five smart ways to make your favourite seasonal hot drink for far less Credit: Getty
But you can make your own versions for far less. Here’s how.
MAPLE HAZE: Costa’s Maple Hazel Latte is back, layering roasted hazelnut syrup with sweet maple sauce.
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To make it at home, whisk together two tbsp maple syrup, one tbsp hazelnut syrup and a shot of espresso.
Heat 200ml milk and pour over. Top with whipped cream to finish.
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PUMPKIN SPICE: To get your own Starbucks-style Pumpkin Spiced Latte, try making your own syrup by simmering a glass of water on the hob with 50g brown sugar, half a tin of pumpkin purée, one tsp cinnamon, half a tsp of ginger and a pinch of nutmeg until thickened.
For the latte, add two tbsp syrup to a shot of espresso, top with steamed milk and a dusting of spice.
SALTED CARAMEL: Greggs’ Caramel Hot Chocolate is a favourite but it’s quite simple to do it yourself.
Heat 200ml milk with two tbsp caramel sauce and two tbsp hot chocolate powder.
Stir well, top with cream and a caramel drizzle. Use whole milk instead of water if you fancy a richer hot choc.
POD PERKS: If you’ve got a coffee pod machine, you can get some great deals right now.
Nespresso is running a member offer: order 250 Vertuo capsules and get a free Touch Travel Mug using code COFFEETOGO at nespresso.com.
Lavazza-compatible pods are also reduced, and supermarkets often sell own-brand pods for half the price of branded ones and they taste just as good.
DIY SYRUPS: Flavoured syrups cost a fortune so make your own.
Heat equal parts sugar and water on the hob and simmer until dissolved.
Add vanilla extract for vanilla syrup, brown sugar for caramel, or toasted hazelnuts steeped for 20 minutes then strained for hazelnut.
It will last for weeks in the fridge and can save on that extra morning spend.
All prices on page correct at time of going to press. Deals, offers subject to availability.
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