Recipe: The Nathanielatté

Ok, so technically this isn’t a latté, it’s just a recipe for a particularly good cinnamon-vanilla-maple-mocha-java that we here at Asgood & Better HQ have been enjoying every single day for the last several months. In fact, “enjoying” probably isn’t the term. “Sucking down fervently” is maybe more accurate.

Since A&B co founder and former bartender Nathan Hartswick concocted the beverage and shared it with family and friends last year, his esteemed sister has taken to calling it The Nathanielatté.

Anyway, here’s how it’s done:

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WHAT YOU’LL NEED

* Dark roast coffee. We use Vermont Coffee Company beans.
* Godiva Premium Double Chocolate Hot Cocoa.
* Ground cinnamon.
* Half & half. The cream, not the tea & lemonade.
* Maple syrup. The real stuff.
* Pure vanilla extract.
* A French press. If you don’t have one, get one. The only way to go.

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WHAT TO DO

1. Boil water in a tea kettle or pot.

2. Grind your coffee beans and put them in the press. You’ll want about 4 teaspoons of ground coffee per 8 oz. cup.

3. Add the Godiva powdered cocoa – about 1 teaspoon per 8 oz. cup.

4. Add a pinch of cinnamon. Don’t overdo it.

5. Slowly poor the boiled water over the coffee.

6. Add a tiny bit of vanilla extract. Stir concoction with a chopstick, cover and allow to steep for 3-4 minutes.

7. Press pot down and pour contents into coffee mug.

8. Add half & half and maple syrup (not sugar!) to taste.

9. Suck it down!

We hope you enjoy it as much as we do. (Or possibly a little less than we do; we really are far too obsessed with it.)

Cheers!