Ringtons Tea and Coffee Merchants. We're obsessed with the best.
Syrups and sauces provide an explosion of flavour to whatever you’re making – create delicious ice cubes, lollies and more…all you need to do is think outside the box. How we use them… To create flavoured ice cubes – they’re simple and totally effective. In […]
Ingredients: For the cake – 150g caster sugar 200g unsalted butter 4 eggs 150g self-raising flour 50g ground almonds 1 tsp baking powder Zest of 2 oranges For the caramel – 50g unsalted butter 100g light brown sugar 1 tsp ground cardamom 4 pears, […]
We all need a few quick, easy and truly tasty coffee recipes in our back pocket and this week we’re all about flavour. From salted caramel lattes and praline hot chocolates to seasonal cold brew coffee and frappuccino fancies, you can create flavoursome drinks in minutes.
| 1: SALTED CARAMEL LATTE | |
| What you need
· 20ml salted caramel syrup · 1 shot espresso · 150ml milk · Whipped cream · Popcorn or crushed nuts
|
Method
Firstly, put the salted caramel syrup to the bottom of your glass.
Steam the milk until frothy and carefully pour over the MONIN syrup. Brew your espresso and pour on top of the milk.
Next, garnish. Pipe on your whipped cream, drizzle over extra salted caramel syrup and sprinkle over popcorn or chopped nuts. |
| 2: PRALINE HOT CHOCOLATE | |
| What you need
· 20ml praline syrup · 25g instant hot chocolate · 180ml milk · Whipped cream · Chocolate buttons · Caramel syrup |
Method
Firstly, scoop 25g of instant hot chocolate mix into your cup. Mix with a splash of hot water and praline syrup to create a paste.
Foam and texturize your milk. You want don’t want too much foam, think latte rather than cappuccino.
Now combine. Pour the milk into your cup and mix with the chocolate paste. Top with whipped cream, drizzle with caramel syrup and add chocolate buttons. |
| 3: SUGAR FREE HAZELNUT COLD BREW | |
| What you need
· Jug · 60g coarsely ground coffee (we recommend Colombian) · 1L filtered water · Muslin cloth · Filter papers · Drinks dispenser or Kilner jar · 20ml sugar-fee hazelnut syrup · Ice |
Method
Firstly, make your cold brew. Put the coarsely ground coffee into a jug and pour over water. Leave the coffee and water to steep overnight or for at least 12 hours.
Once brewed, strain. Filter the mixture through a muslin cloth and then again through a filter paper. Transfer to a clean drinks dispenser or Kilner jar to store – the cold brew can be kept and enjoyed for up to two weeks.
Time to create your iced coffee. Put 20ml of hazelnut syrup into a glass followed by 180 ml of cold brew coffee, top with ice and enjoy. |
| 3: CRÈME BRÛLÉE CHOCOLATE FRAPPÉ | |
| What you need
· 20ml crème brûlée syrup · 1 scoop of chocolate frappe mix · 120ml cold milk · Ice · Whipped cream · Brownie |
Method
Firstly, put the syrup, Le Frappé chocolate frappe mix and milk into a blender, cover with ice and blend until smooth.
Pour into your glass and pipe on whipped cream and crumble the brownie to garnish. |
Trust us, one of the secrets to making a great cup of coffee is a clean machine. It makes a huge difference to the taste of your coffee and taking the time to care for your machine will preserve its life and reduce breakdowns. Not […]
Take your cocktail menu to the next level and infuse your own gin and vodka with Ringtons tea. It’s really easy to do and a fabulous way to utilise your Ringtons products. What you need: 20g of loose leaf tea/infusion 1x 750g bottle of gin […]
Combining our love of coffee with our love of sweet treats, we have created a mouth-watering recipe for Coffee and Walnut Flapjacks.
We have jazzed up your average flapjack and made it extra delicious by adding in our brand new Constellation Coffee range. If you have been inspired to take to the kitchen and whip up a batch of your own Coffee and Walnut Flapjacks make sure to share your photos with us on social media and tag @Ringtons
280g unsalted butter
85g dark brown sugar
100g golden syrup
One serving (15g) of ground coffee, prepared in a cafetiere with 100ml of boiling water
100g walnuts, roughly chopped
350g rolled oats
100g plain flour
Pinch of salt
75g unsalted butter
One serving (15g) of ground coffee, prepared in a cafetiere with 100ml of boiling water 350g
Icing sugar
12 walnut halves
Preheat oven to 190 degrees C/Gas Mark 4. Grease and line a 20x30cm tin.
In a pan melt the butter then add sugar, syrup and coffee. Next, stir in the walnuts, oats, flour and salt. Press evenly into the prepared tin and bake for 25 minutes. Leave in tin to cool fully.
To make the icing, melt the butter with the coffee and mix into the icing sugar to create a smooth icing. Remove flapjacks from tin and spread over icing. Top with evenly spaced walnut halves. Allow icing to set and cut into squares.