Marzipan Cafe Au Lait

Marzipan is one of those under-the-radar holiday desserts that’s so delicious, it really should be available all year round. This take on a spicy marzipan brings together the sweetness and nuttiness of almonds with subtle floral notes and just a hint of spice. 


¾ cup Counter Culture Big Trouble single-serve coffee

½ cup creamer (we like Silk’s Sweet and Creamy Almondmilk Creamer)

1 tsp maple syrup

1 tsp rose petals

¾ tsp Spicier Ujjo

½ tsp almond extract


  1. Prepare your coffee. Steep your coffee bag in ¾ cup boiling water for 5 minutes, dunking periodically to strengthen the brew.
  2. Prepare your marzipan cream. Bring creamer, maple syrup, rose petals, Ujjo, and almond extract to a simmer, stirring periodically.
  3. Once marzipan cream has reached a simmer, remove from heat and froth with a whisk (or a milk frother if you’re feeling fancy).
  4. Remove the coffee bag and stir in marzipan sauce.