Cinnamon Infused Coffee

So I’m a pretty terrible person.

Remember last week I told you I was going to share all three of my Mother’s Day recipes for The Oregonian with you? Well, if you’ve been paying attention, you probably noticed that I only shared two out of the three.

I have a good excuse though, I promise.

Last week after I shared the first two recipes with you I got beyond busy with my classes. Then I had to make over 100 cookies (3 different types!) for a graduation party my brother and his friends were having and finally, I spent the weekend up in Spokane, Washington watching my little brother graduate from Gonzaga University.

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See? I’d say that’s a pretty good excuse. I’m so, so, so proud of him. He’s worked so hard over the last four years and I’m excited to see where life takes him next.

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And the most impressive part of the weekend? 8 almost college-graduate boys organizing a graduation party for themselves. They even rented out tables and chairs. Looks like the world will be in good hands.

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I saw that some of you took a look at the Mother’s Day recipes last weekend, so if you made them I hope you enjoyed them! The last recipe I’m sharing with you is a recipe for cinnamon-infused coffee, so hopefully mum survived without that on Sunday 😉

Cinnamon Infused Coffee

Yield: Makes 2 cups in a French Press

Ingredients

  • 4 heaping tbsp. ground coffee beans
  • 1 tsp. cinnamon
  • 1 tbsp. sugar (raw preferred)

Instructions

  1. Place coffee grounds, cinnamon and sugar in the bottom of a French press. Add 2 cups (16oz.) boiling water to French press. Let steep for 5 minutes, press and pour into mugs.
http://www.bryonycooks.com/cinnamon-infused-coffee/

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