Caramel Macchiato
Ingredients: Vanilla Valleta Syrup, Cafe Firenze Espresso, DaVinci Caramel Syrup.
1. Add 3 tablespoons vanilla syrup in to 16oz mug.
2. Steam or heat enough milk to fill mug 3/4 full.
3. Brew 1/2 cup double strength coffee or 2 shots espresso and pour over milk.
4. Drizzle with DaVinci Caramel Syrup. 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 hot water.
4. Steam or froth 6oz of milk, to fill remaining space in mug. Enjoy!
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Kahlua Coffee Martini
Ingredients: Kahlua Coffee Liqueur, Sambuca, Be'ato Cafe Firenze Espresso, Heavy Cream.
1. Pour 1.5oz of Kahlua and Sambuca into a cocktail shaker half filled with ice. Add 1oz cream and 1oz espresso or double strength coffee. Shake well.
2. Strain in to a martini glass. Enjoy!
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Cinnamon Dolce Cappuccino
Ingredients: White Chocolate Valleta Syrup, Cafe Firenze Espresso, Milk, Cinnamon.
1. Add 4 tablespoons of White Chocolate Valleta Syrup to a 16oz. mug.
2. Fill mug 3/4 full with steamed or heated milk.
3. Add 2 shots of espresso or 1/2 cup double strength coffee on top of milk.
4. Garnish with cinnamon. Enjoy!
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Ice Tea Lemonade
Ingredients: Lemon, Ice, Honey, Be'ato Berry Fruit & Herbal Blend, Water.
1. Add 3 tablespoon of honey to a 16oz. glass.
2. Place 2 tablespoons of Be'ato Fruit & Herbal Blend in tea infuser in to glass.
3. Fill cup half full with boiling water and stir in honey. Steep for 5-8 minutes.
4. Squeeze in 2 tablespoons of lemon, and cut lemon slices in to glass. Fill remainder of glass with ice cubes. Enjoy!
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Peppermint Coco
Ingredients: Be'ato Peppermint Tea, Peppermint , Valleta Chocolate Syrup, Milk.
1. Add 4 tablespoons Valleta Chocolate Syrup to a 16oz. mug.
2. Place 1tsp Be'ato Peppermint Tea (using tea ball or infuser) in mug.
3. Fill mug half full with hot water and let steep for 4 minutes. Stir.
4. Steam or froth milk, to fill remaining space in mug.
5. Top with whipping cream, and garnish with grated chocolate or sprinkles. 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!
Pumpkin Spice Cappuccino
Ingredients: 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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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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