Iced Caramel Macchiato
Ingredients: Vanilla Valleta Syrup, Cafe Firenze Espresso, Valleta Caramel Syrup.
1. Using a Bodum French Press, brew one cup of double strength Cafe Sorrento Coffee.
2. Fill a 12oz. glass with ice.
3. Pour 4 teaspoons of Valleta Vanilla Syrup over ice.
4. Add 3oz. cold milk.
5. Pour coffee over ice to fill cup. Drizzle with DaVinci Caramel Syrup. Enjoy!
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Egg Nog Latte
Ingredients: Vanilla Valleta Syrup, Cafe Firenze Espresso, Egg Nog, Nutmeg.
1. Add 1 teaspoon of Vanilla Valleta Syrup to a 12oz. mug.
2. Add 2 shots of Cafe Firenze Espresso or 3/4 cup double strength Cafe Sorrento Coffee to mug.
3. Fill mug with steamed Egg Nog.
4. Garnish with a light sprinkle of nutmeg. Enjoy!
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Candy Cane Latte
Ingredients: Vanilla Valleta Syrup, Peppermint Valleta Syrup, Cafe Firenze Espresso, Crushed Candy Cane.
1. Add 1 teaspoon of Vanilla Valleta Syrup and 1 teaspoon of Valleta Peppermint Syrup to a 12oz. mug.
2. Add 2 shots of Cafe Firenze Espresso or 3/4 cup double strength Cafe Sorrento Coffee to mug.
3. Fill mug with steamed milk.
4. Garnish with crushed candy cane. Enjoy!
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Pumpkin Spice Cappuccino
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Pumpkin Syrup, Vanilla Valleta Syrup, Cafe Firenze Espresso, Milk, Nutmeg, Cinnamon.
1. Add 2 teaspoons of both Pumpkin Syrup and Vanilla Valleta Syrup to a 12oz. mug.
2. Add 2 shots of Cafe Firenze Espresso or 3/4 cup double strength Cafe Sorrento Coffee to mug.
3. Fill mug to 1/2" below rim with steamed or heated milk.
4. Top with mousse from steamed milk or with whipped cream for a rich flavour.
5. Garnish with a light sprinkle of nutmeg and cinnamon. Enjoy!
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London Fog Tea
Ingredients: Vanilla Valleta Syrup, Be'ato Earl Grey Cream Tea, Milk.
1. Add 3 teaspoons of Vanilla Valleta Syrup to a 12oz. mug.
2. Place 1tsp Be'ato Earl Grey Cream (using tea ball or infuser) in mug.
3. Fill mug half full with boiling water.
4. Steam or froth 6oz of milk, to fill remaining space in mug. Enjoy!
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Cinnamon Dolce Cappuccino
Ingredients: White Chocolate Valleta Syrup, Cinnamon Valleta Syrup, Cafe Firenze Espresso, Milk, White Chocolate Bark, Cinnamon.
1. Add 2 teaspoons of both White Chocolate Valleta Syrup and Cinnamon Valleta Syrup to a 12oz. mug.
2. Fill mug with steamed or heated milk.
3. Add 2 shots of Cafe Firenze Espresso or 3/4 cup double strength Cafe Sorrento Coffee on top of milk.
4. Garnish with cinnamon and shredded white chocolate. Enjoy!
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Peppermint Coco
Ingredients: Be'ato Peppermint Tea, Vanilla Valleta Syrup, Peppermint , Davinci Chocolate Syrup, Milk.
1. Add 8 teaspoons of Davinci Chocolate Syrup to a 12oz. mug.
2. Place 1tsp Be'ato Peppermint Tea (using tea ball or infuser) in mug.
3. Fill mug half full with boiling water. Stir.
4. Steam or froth 6oz of milk, to fill remainging space in mug.
5. Top with whipping cream, and garnish with grated chocolate or festive sprinkles. Enjoy!
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Epicurious Online Food Magazine brings us 14 great coffee recipes. From tiramisu to brownies, you'll also find recipes for cheeseburgers, ribs, and more! Click here to get connected with Epicurious Coffee Recipes.
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