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Autumn Harvest Coffee
1/2 oz. Caramel Syrup
1/2 oz. Hazelnut Syrup
10 oz. Fresh Brewed Coffee
3 oz. Milk or Half and Half
Garnish:
Whipped Cream
Caramel syrup
Add syrup and half and half to hot coffee and stir.
Top with whipped cream.
Drizzle caramel syrup on top.
Dazzleberry Latte
1 Shot Espresso
1/4 oz.Raspberry Syrup
1/4 oz. Hazelnut Syrup
1/4 oz. Irish Creme Syrup
5 oz. Steamed Milk
Combine ingredients in warm mug.
Top with whipped cream and drizzle with raspberry syrup.
Full Moon Latte
1/2 oz. Vanilla Syrup
1 oz. Hazelnut Syrup
DBL Shot Espresso
8 oz. Steamed Milk
Combine in warm mug.
Top with whipped cream.
Dust with cinnamon.
Coffee Biscotti
5 oz. ground coffee beans
1/3 cup Irish Creme Syrup
3/4 pound of butter
3 cups sugar
9 eggs
9 cups of flour
2 tablespoons baking powder
1 teaspoons salt
2 cups Macadamia nuts
Place ground coffee beans in bowl, add syrup and heat for 5-7 minutes to steep, or place in a microwave for 1-2 minutes.
Cream butter and sugar until light and fluffy.
Beat in eggs, coffee and syrup.
Combine flour, baking powder and salt.
Add to the creamed mixture, mixing until blended.
Fold in nuts.
Divide dough into 7 oz. logs about 1/2 inch high, 1 1/2 inches wide and 7 inches long, spacing them 2 inches apart.
Bake in a 325 F oven for 25 minutes or until lightly browned.
Let cool at least an hour or two.
Place on cutting board. Slice diagonally about 1/2 inch thick.
Each loaf should produce at least 9-10 biscotti.
Place the slices upright on the baking sheet 1/2 inch apart and return to the oven for about 8 to 10 minutes longer to toast.
Slices should be completely hard to the touch but just slightly browned.
Place in air tight container.
After Five Smoothie
1 oz. Espresso Syrup
1/2 oz. Frosted Mint Syrup
1/2 oz. Irish Creme Syrup
2 oz. Cold Milk
2 Scoops Vanilla Ice Cream
1 Cup Ice
Garnish:
Whipped Cream
Pour ingredients into blender as listed.
Blend until smooth.
Pour into glass.
Top with whipped cream.
White Raspberry Mocha
6 oz. Fresh Brewed Coffee
1/4 oz. Raspberry Syrup
1/4 oz. White Chocolate Syrup
1 1/2 oz. Half and Half
Pour coffee into preheated mug.
Add syrup and cream and stir.
Top with whipped cream and
white chocolate curls.
Linzer Torte Latte
1 Shot Espresso
1/2 oz. Raspberry Syrup
1/2 oz. Hazelnut Syrup
6 oz. Steamed Milk
Combine in a warm mug.
Top with whipped cream.
Drizzle with Raspberry Syrup.
Sprinkle with ground nuts.
Belgium Vanilla Berry Café
1/4 oz. Vanilla Syrup
8 oz. Fresh Brewed Coffee
2 oz. Half and Half
1/2 oz. Raspberry Syrup
Whipped Cream
Pour Vanilla syrup into a preheated mug.
Add coffee and half and half, and stir.
Add the Raspberry syrup, and stir again.
Top with whipped cream.
Spiced White Java
7 oz. Fresh Brewed Coffee
1/4 oz. Cinnamon Syrup
1/2 oz. White Chocolate Syrup
2 oz. Half and Half
Stir syrup and cream into coffee.
Top with a white chocolate flavored whipped cream.
Dust with cinnamon.
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