Starbucks DIY Dupe: Vanilla Steamer with Cinnamon

Good afternoon!

So, yes, it’s still winter here in Waterloo, Canada. And yes, I am tired of paying for tasty hot beverages. So I tried to make one on my own, and I found a perfect combo which, I’d say, is just like the Starbucks Vanilla Steamer with Cinnamon (and probably better for you, seeing as you know what’s in it).


Here is the simple & easy breakdown:

Vanilla Steamer with Cinnamon

1 1/2 cups milk (for me – the creamier the better)

2 teaspoons vanilla extract (use the real stuff.. it tastes much better)

1 teaspoon granulated sugar (or sugar in the raw)

Whipped cream, optional (but do it)

1/2 teaspoon ground cinnamon

1. Warm the milk in a small saucepan over medium heat and add in the sugar and vanilla extract. Allow the milk to warm and the sugar to dissolve, but do not allow it to simmer or boil. It is hot when steam rises from the center of the pan.

2. Pour the warm milk into a blender and froth it on high for about a minute or until the milk is good and foamy. (*Note: I used a Magic Bullet and it did not like warm liquids in it. It worked ok, but the seal leaked and milk went into the mechanical parts.. but it’s fine.)

3. Pour the milk into a mug and top with whipped cream, and a sprinkle of cinnamon. Voila!



Now for the perfect tasty treat to go with it:

Apple Cinnamon Bites

4 apples, like Jonagold, Fuji, or Honeycrisp (I like them chopped, but you can core them and stuff them)
1/4 cup brown sugar
1/4 cup old-fashioned rolled oats (optional)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch cloves
1 tablespoon butter (or more… everything tastes better with butter)
1 cup hot water

Whipped cream or iced cream to top off (optional)

Optional extras: orange zest, lemon zest, grated ginger, raisins or other dried fruit, chopped nuts, cream cheese, mascarpone, almond butter, nutella. You get the picture.

  1. Pre-heat oven to 375°F with a rack in the lower-middle.
  2. Remove apple core or chop them into chunky slices. This is easy to do with an apple corer, but can also be done with a melon baller, grapefruit spoon, or a paring knife.
  3. Mix the brown sugar, oatmeal, cinnamon, nutmeg, cloves, and any extras in a bowl. Divide this mixture between the apples, packing the wells firmly or roll the slices in it.
  4. Arrange the apples in a baking dish (like an 8×8 Pyrex dish), and top each one with a pat of butter. Pour the water into the bottom of the dish and cover loosely with aluminum foil.
  5. Bake for 20 minutes and remove foil. Continue baking uncovered until the apples are soft and the brown sugar has melted into a syrup, an additional 20 to 30 minutes. You can test the apples by poking a paring knife through the oatmeal mixture and into the interior of the apple; it should slide into the apple easily with no resistance. The skin on the apples will also become wrinkled and soft by the end of cooking.
  6. Serve with a scoop of ice cream, crème fraîche, or whipped cream. Leftovers will keep for up to a week and can be reheated in the microwave or eaten cold.

Nom, nom, nom!


Enjoy the warm sweet smells that will waft through your kitchen!



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