It takes a long time to get used to the arrival of the autumn season and accept the new season. One of the most important reasons for this is the weather changes and variations of air temperatures. The weather, which can sometimes be hot, sometimes cold, and even be different during the day, can strain us both psychologically and physically.
Physically, our immune system is challenged, trying to adapt to seasonal changes. Psychologically, we are moody in these times of the year. However, one of the best things about this season is that we can sit back and comfortably drink our hot coffee. We can leave behind the cold cups of coffee that we needed at times of sweltering summer heat and meet the hot tastes of autumn and winter. The harmony of cinnamon and coffee, which are the most suitable spices for autumn, is quite useful and tasty.
Cinnamon is a spice that suits all seasons. But it is consumed more often in the winter, because it provides us the support in fighting colds. In other words, it helps us strengthen our immune system, which is weakened by the influence of cold weather. Cinnamon contains polyphenols, which are known to be a very powerful antioxidant.
It fights free radicals and prevents the damage they can cause to our cells. Compared to other spices we know, it can be considered as one of the richest spices in terms of antioxidants. Cinnamon also has blood sugar lowering effects and it is recommended to use against diabetes. Cinnamon, which is also known to reduce the risks of developing high blood pressure diseases and cancer, is also good for headaches.
Cinnamon helps us feel long-term satiety, as it regulates blood sugar. Therefore, it is also used to lose weight. While consuming cinnamon coffee, it is advisable to drink plenty of water to increase the effect of antioxidants on our body by triggering its diuretic property.
Original inspiration: Horchata
The original inspiration for Cinnamon Almond Milk Macchiato is horchata which is a popular drink in Spain (known in Valencia as orxata de xufa) and Latin America. The story of horchata goes back to 11th century and possibly earlier because by the 11th century horchata began to spread in Hispania (now Spain and Portugal).
Horchata has its roots in North Africa. Horchata name is derived from hordeata in Latin term, which is itself derived from hordeum that means barley. Hordeata (and in turn, horchata) is linked to a Mediterranean tradition of grain-based beverages.
This beverage is prepared differently in various countries:
- In Spain: made with soaked, ground and sweetened tiger nuts
- In Latin America: base is jicaro, melon or sesame seeds, or white rice
- In West Africa (Nigeria, Mali etc): known as kunnu aya
Horchata can be prepared as hot or cold and also to add flavor to other drinks such as frappé coffee.
When it was introduced to the New World from Valencia, instead of tiger nuts, agua de horchata came to be prepared with white rice and cinnamon (or canella), sometimes with vanilla added.
In Central American countries such as El Salvador, Nicaragua, Honduras, and Costa Rica, other items are added including ground cocoa, cinnamon, ground peanuts, almonds and cashews.
The Recipe for "Cinnamon Almond Milk Macchiato"
Ingredients of this beautiful, tasty drink are:
- Almond milk
- Cinnamon Dolce Syrup
- Caramel Cross-Hatch
- A Sprinkling of Cinnamon Dolce
The story of one cup begins with espresso, then swirls in creamy almond milk and that signature cinnamon taste is added with sweet cinnamon dolce syrup. Oh, wait! Don't drink yet!
Top it with Starbucks signature caramel cross-hatch and add a sprinkle of cinnamon dolce topping. Macchiato means "marked" in Italian. You left beautiful marks with espresso, creamy almond milk and cross-hatch - making the beverage your own. Now you are ready to enjoy this nice cup with a glorious scent of cinnamon: spicy, enticing, comforting and sweet, all at once.