LATTES RECIPES

LATTES RECIPES

Tropical Iced Latte

1 shot espresso

2 oz banana syrup

1 oz passion fruit syrup*

8 oz cold milk

Mix syrups and espresso in blender

Add milk, and 2 cups crushed ice

Blend on high setting 1 minute

May substitute for coconut, mango, or pineapple syrup

Mandarin Chocolate Latte

1 shot Espresso

1 oz chocolate syrup

1 oz mandarindo syrup

steamed milk

orange-flavored whipped cream

In 8 oz cup, combine syrups and espresso. Fill with steamed milk,

and top with whipped cream. Sprinkle with chocolate sprinkles

MANDARIN CHOCOLATE LATTE

Cactus Latte

1 shot espresso

2 oz raspberry syrup

1 oz kiwi syrup

1 oz lime syrup

8 oz cold milk

Cabo Mocha Latte

1 shot espresso

1 oz chocolate syrup

1 oz orange syrup

1 oz coconut syrup

8 oz cold milk

Mai Tai Latte

1 shot espresso

1 oz rum flavored syrup

1 oz orange syrup

1 tsp grenadine

1 tsp lime juice

8 oz cold milk

Rasberry Guava Latte

1 shot espresso

2 oz raspberry

1 oz guava syrup

8 oz cold milk

Melba Latte

1 shot espresso

2 oz peach syrup

1 oz raspberry syrup

8 oz cold milk

EGG NOG LATTE

2 cups egg nog

1 tbsp rum

1 tbsp bourbon

1 cup hot coffee

Heat eggnog until hot (do not boil).

Blend with liqueurs and coffee in a blender until nog is frothy. Serve

warm

GRANDE CAFFE LATTE

2 (1 1/4-ounce) shots espresso, hot

12 ounces milk, steamed to 150 degrees

Pour both espresso shots into the bottom of a cup.

Add steamed milk until cup is 3/4 full, holding back the foam.

Top off the drink with velvet foam from steamed milk.

Baklava Latte

1 oz praline syrup

½ oz maple walnut syrup

1 tsp. lemon syrup

½ oz hazelnut syrup

1 shot espresso

steamed milk

cinnamon

1 cinnamon stick. Combine syrups and espresso in warm 10 oz cup.

Fill with steamed milk, top with foam. Sprinkle with cinnamon, and

garnish with cinnamon stick

MINT MOCHA LATTE

2 oz whole milk

2 tbsp chocolate syrup

1 tsp mint extract

2 cups freshly brewed espresso (chilled)

2 cups crushed ice

2 mint leaves

Combine ingredients in blender with crushed ice

Blend on high speed 2-3 minutes

Garnish with mint leaves

ELEGANTISSIMO

2 cups freshly brewed espresso

½ cup sugar

1 oz semi sweet chocolate, finely chopped

¼ cup heavy cream

2 cups crushed ice

Combine hot espresso, sugar and chocolate

Stir until sugar dissolves, and chocolate melts

Refrigerate 3-4 hours, until well chilled

Pour into blender with crushed ice

Blend on high 3-4 minutes

Pour into tall glasses

Whisk cream until soft peaks form

Spoon onto glasses

Garnish with shaved chocolate

ELEGANTISSIMO

BLANCO CAPPUCCINO

½ cup whole milk

1 tsp vanilla extract

1 tsp brown sugar

6 oz freshly brewed espresso roast coffee

Ground cinnamon

Combine milk and vanilla in saucepan

Heat to boiling

Add sugar, return to heat to dissolve sugar

Place milk in blender, blend on high 3 minutes

Add espresso and 2 cups crushed ice

Blend on high 2-3 minutes

Serve in short glasses

Dust with cinnamon

Caramel Nut Latte

1/2 oz. caramel syrup

¾ oz. chocolate syrup

½ oz. hazelnut syrup

1 shot espresso

steamed milk

Combine syrups and espresso in 8 oz cup

Fill with steamed milk

*may also be topped with whipped cream and nuts

CARAMEL NUT LATTE