Copycat Starbucks Coconut Milk Mocha Macchiato

copycat Starbucks Coconut Milk Mocha Macchiato

I swung by Starbucks the other day, as per usual on “Grocery Shopping Day” and noticed they had a new drink on their billboard.  It looked so interesting, I just had to order it.  Coconut Milk Mocha Macchiato.  Little did I know, when I pulled up to pay, the cashier said, “That’ll be $5.50 please.”  Uhhhhhhhhhhhmmmmm.  I immediately wanted to take back my drink order, but not to be rude and hold up the line, I begrudgingly paid my arm and leg for this new drink.  That I might hate.  I pulled onto the road a bit grumpy.  I took a cautious sip of this coffee that didn’t even have my beloved half ‘n half in it.  Turns out (as it usually does) that it was delicious.  And refreshing.  And new.  And exciting.  Honestly, I loved the whole $5.50 experience.  I also knew after studying it that I could EASILY make this myself for mere dimes.  Pennies even.  The marketing specialists at Starbucks are rolling their hands around, exclaiming mwahahaha as they know they can charge ridiculous prices for this “dairy-free” coffee drink.  I won’t give them the satisfaction, I tell you!

And did I mention this is oh so easy to make?  So easy.  And I’ll show you exactly how.

Grab your iced coffee glass of choice.  Personally, I have nothing apart from mason jars in my house.  And I just love these 12 oz. quilted ones.  Then, you’ll need some chocolate syrup (this Torani “coffee syrup” is personally my favorite), some coconut milk, and some leftover strong coffee or fresh espresso.


First, drizzle some chocolate syrup on the bottom of the glass, just enough to cover the bottom.


Then, fill 2/3 full with ice and pour coconut milk over until 3/4 full.


Then, fill the rest of the way with coffee.


Macchiatos really are such a beautiful looking drink!


Drizzle some more chocolate syrup on top (add a Stevia packet or two if you like things a bit sweeter) and voila!  A gourmet $5.50 drink from Starbucks in 1 minute and for a fraction of the cost.



Enjoy! (and enjoy that extra money in your pocket 😉 )


Simple Cinnamon Rolls with Maple Coffee Frosting

Simple Cinnamon Rolls with maple coffee frosting- Southern Mothers

If I had to pick one dessert…or ehem… breakfast that tops any other, it would definitely have to be cinnamon rolls.  Fresh, doughy, yeast bread encasing a succulent cinnamon sugary center, topped with delectable icing.  What more could anyone want?  If you have to breath a sigh of determination every time you make cinnamon rolls, then this recipe is for you.  And I just happened to stumble upon Everyday Cinnamon Rolls over at Our Best Bites. It’s simple, yet this is BY FAR my favorite recipe ever for cinnamon rolls, and believe me, I’ve tried them all.  So roll up your sleeves, throw on your apron and let’s make cinnamon rolls together!

I follow the recipe to a tee for the dough part, but when it comes to the filling and the icing, I stray.  I tend to do that.  So, go to Our Best Bites and make the dough, but when you’re done, come back over here, and I’ll show you how to make the filling and the frosting.

Instead of brown sugar, I like to combine brown sugar and white sugar and add a bit more cinnamon.




Roll it up and cut ’em up, about 1 to 1-1/2 inches thick.  Plop them in a greased 9×13 pan.  And use butter! Pam will make them have crunchy bottoms…no good.


The best fool proof way to make the rolls rise is stick them in an unheated oven with the light on with a dish of boiling water underneath of them.  A little trick from Marietta native, Alton Brown… who I’ve seen at Kroger! Yes, I was starstruck.  And he’s awesome.


And don’t look too closely at my oven… ahem… apple pie spillage.

After about 30-40 minutes, the rolls should be nice and risen.  Immediately bake in a 350 degree oven for 15-20 minutes until golden brown.

Now, that the rolls are done, let’s make the frosting!


Whip up cream cheese, melted butter, powdered sugar, syrup, and coffee until smooth and caramel in color.


I like to spread the frosting on the rolls when they have cooled a bit… ‘cuz I like a big, fat layer of frosting.




Simple Cinnamon Rolls w/ Maple Coffee Frosting


Everyday Cinnamon Rolls

Prep and bake also according to instructions.


1/2 cup butter, melted

1/2 cup sugar

1/2 cup brown sugar

2 Tbsp. cinnamon


1/4 cup butter, melted

3 oz. cream cheese

3 cups powdered sugar

1/2 cup of strong coffee

2 Tbsp. pure maple syrup

Whip ingredients altogether until it becomes a thick, but spreadable icing, caramel in color.  Spread on top of cooled rolls.

Don’t be overwhelmed by cinnamon roll making anymore!




Cream Cheese Berry Coffee Cake

Easy, beautiful Cream Cheese Coffee Cake

Something about rainy days always puts me in a baking frenzy.  And if it’s a rainy Monday, you can bet your bottom dollar, I’m in an apron, in my kitchen, whipping up something to put in the oven.


I was sitting in my rain boots, sipping on coffee, when I suddenly needed to make this cream cheese berry coffee cake.


Oh, how I begged my mom to make this over and over.  And when she pulled it out of the oven, it always looked like she slaved over it.  The presentation is gorgeous, but the effort is minimal.  That’s my kind of thing.  Can I get an Amen??? It’s light and biscuity, and it just sings like heaven when it melts in your mouth with the jam filling and the vanilla icing.

And when something so heavenly has basic pantry ingredients, I say yeah! baby!


2 cups of Bisquick go into a large mixing bowl.  I usually make my own Bisquick.  Then cut in the cream cheese and butter.


With this thingamajig.  A pastry cutter?  Whatever they are, they are brilliant, and I love mine.


It should look something like this…


Now, add the milk and mix until it becomes a crumbly dough ball.



Next, you’ll need a large cookie sheet and a rolling pin.


*Interesting story about this rolling pin:  it belonged to my Great Great Grandmother and has been passed down 4 generations!  And one day, I hope to pass it on to my daughter.  They don’t make rolling pins like they used to;  this thing can do it all!

Anyways… back to coffee cake.

Gather it into a ball and shape it into a log on the cookie sheet.


Dust your rolling pin with flour, and roll the dough into a rectangle.



Here comes the fun part.  Take a sharp knife and cut slanted strips on the two sides about 1 inch apart, leaving a long strip in the middle of the dough.


It will look something like this.


Next, take your jam of choice.  The original recipe calls for strawberry jam, but when you have the best homemade blackberry jam made by a friend, you always use that, of course 😉


Spread the jam evenly along the middle of the dough.


Then starting at the top, fold the strips over one another, moving from left to right.


Then, you’ll have a lovely (looked like you slaved over it) braided coffee cake! But, easy peasy, right?!


Put into a 375 degree oven and wait it out for 20 minutes.  Meanwhile, it’s time to make the icing.

Put 1 cup of powdered sugar into a bowl along with a little milk and vanilla and mix until drizzle consistency.


When the coffee cake is done, it should look like a perfectly baked golden biscuit.


Once the icing is mixed and the cake has cooled for about 20 minutes, it’s time to drizzle it over.



And then, of course, we all know the next step… cut into it and try not to eat the whole thing.


Cream Cheese Berry Coffee Cake



2 cups of Bisquick

1/4 cup of cold butter

3 oz. of cold cream cheese

1/4 cup of cold milk

1/2 cup of berry preserves


1 cup powdered sugar

1-2 Tbsp. milk

1/2 tsp. of vanilla


Preheat oven to 375 degrees.  Put 2 cups of Bisquick in a large mixing bowl.  Cut in the cream cheese and the butter until crumbly.  Stir in the milk.  Knead until dough forms a crumbly ball.  Place on large cookie sheet and roll into a rectangular shape about 1/4 in thick.  Using a sharp knife, make slanted cuts in 1 inch intervals down the sides of the dough, leaving a long strip in the middle.  Spread preserves down the middle of the dough.  Take the 1 inch strips and fold over the filling.  Bake for about 20 minutes until golden brown.  Meanwhile, stir powdered sugar, milk and vanilla in a small mixing bowl.  When cake has cooled about 20 minutes, drizzle icing over the top.  Cut and serve!