Pocket Recipes

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.

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