Gingerbread Latte, Toffeenut latte & expanding your drinks menu this winter

Posted In: Monin Syrups and Sauces  on

Once you have your espresso machine and you are comfortable using it to prepare the mainstream drinks ( Americano / Cappuccino /Latte etc ) you can very simply and easily transfer these skills and expand your drink menu by introducing additional simple coffee recipes. By far the simplest way of introducing new drinks is to add flavoured coffees and Frappe/iced coffees on to your menu, you are most likely familiar with the seasonal drinks appearing around December (Gingerbread Latte, Toffee nut Latte) there are hundreds of different combinations limited only by your creativity!

Toffeenut latte

 

 

 

 

 

Flavoured coffee guide:

Gingerbread mocha

Ingredients:

30ml Dark chocolate sauce | 15ml Gingerbread syrup | 240ml milk | 1 shot of espresso

Pour Monin chocolate sauce & gingerbread syrup into a glass, steam & texture your milk. Pour milk into the glass mixing the drink before serving.

 

Amaretto Chocolate con pana

Ingredients:

15ml Dark chocolate sauce | 10ml Amaretto syrup | 1 shot of espresso | milk

Pour Monin chocolate sauce & amaretto syrup into a cup or glass, steam & texture your milk. Pour milk into the glass mixing the syrup and sauce. Top with one shot of espresso. Serve.

 

Toffeenut Latte

Ingredients:

20ml Toffeenut syrup | 150ml milk | 1 shot of espresso

Combine Toffeenut syrup into the milk frothing jug with 150ml of milk, steam and texture the milk and serve in a tall latte glass. Garnish with chocolate sprinkles.

Visit our shop to order a range of flavoured syrups