Wow—2026! Happy New Year! Can you believe it? I still have to remind myself that “twenty years ago” is not the 1980s anymore.
It’s also been a full year since our very first Coffee and Contemplation. New year, new coffees to try, right?
Last January I challenged you to choose a word for the year. Did you? Mine was endurance, and honestly… I think I lived up to it. I navigated the highs, the lows, and all the caffeine in between. I’m still here—older, and maybe even a little wiser.
So what’s up for this new year? I’m thinking about making a weekly list of the top three things I want to accomplish. Is that too daunting? Maybe not—especially if the list includes simple, meaningful wins: making my bed, reconnecting with one person, or trying a new recipe. Small steps, big momentum.
What are some playful, simple, and doable ideas you can rotate into your weekly top-three list?
Something to think about while enjoying a decadant S’mores Latte.
S’mores Latte
INGREDIENTS
- 1/2 cup Chocolate Mocha brewed coffee
- 4 tablespoons vanilla syrup. (I simply used simple syrup and infused a little vanilla bean paste or extract will do, also.).
- 1/4 cup whipped cream
- ¼ cup milk
- 2 tablespoons graham cracker crumbs
- Mini marshmallows
- Hershey’s chocolate syrup
INSTRUCTIONS
- Spread the graham cracker crumbs on one plate and use another plate to put 2 tablespoons of your vanilla syrup sauce on another plate. Dip the rim of the mug in the vanilla syrup and then in the crumbs to coat the rim.
- Pour the prepared mocha coffee and the vanilla syrup into the prepared mug.
- Warm the milk in a microwave or on the stovetop. Pour the milk into the mug. Gently add the whipped cream on top and immediately add the mini marshmallows. (I personally used a mini torch on my marshmallows, just for that awesome s’mores flavor.
- Add graham crumbs. Drizzle the chocolate syrup as desired.
- Enjoy while hot.
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