Latte Recipes

Tropical Iced Latte Recipes

1 shot espresso
2 oz banana syrup
1 oz passion fruit syrup*
8 oz cold milk

Mix syrups and espresso in blender, add milk and 2 cups crushed ice. Blend on high setting for 1 minute. May substitute for coconut, mango, or pineapple syrup.

Mandarin Chocolate Latte Recipes

1 oz chocolate syrup
1 shot Espresso
1 oz mandarindo syrup
steamed milk
orange-flavored whipped cream

In 8 oz cup, combine syrups and espresso. Fill with steamed milk, and top with whipped cream. Sprinkle with chocolate sprinkles.

MANDARIN CHOCOLATE LATTE

CACTUS LATE

1 shot espresso
2 oz raspberry syrup
1 oz kiwi syrup
1 oz lime syrup
8 oz cold milk

CABO MOKA LATTE

1 shot espresso
1 oz chocolate syrup
1 oz orange syrup
1 oz coconut syrup
8 oz cold milk

Mai Tai Latte

1 shot espresso
1 oz rum flavored syrup
1 oz orange syrup
1 tsp grenadine
1 tsp lime juice
8 oz cold milk

Rasberry Guava Latte

1 shot espresso
2 oz raspberry
1 oz guava syrup
8 oz cold milk

Melba Latte

1 shot espresso
2 oz peach syrup
1 oz raspberry syrup
8 oz cold milk

Egg Nog Latte

2 cups egg nog
1 tbsp rum
1 tbsp bourbon
1 cup hot coffee

Heat eggnog until hot (do not boil). Blend with liqueurs and coffee in a blender until nog is frothy. Serve warm.

GRANDE CAFFE LATTE

2 (1 1/4-ounce) shots espresso
hot 12 ounces milk

Steam milk to 150 degrees and pour both espresso shots into the bottom of a cup. Add steamed milk until cup is 3/4 full, holding back the foam. Top off the drink with velvet foam from steamed milk.

Baklava Latte

1 oz praline syrup
½ oz maple walnut syrup
1 tsp. lemon syrup
½ oz hazelnut syrup
1 shot espresso
steamed milk
1 cinnamon stick.

Combine syrups and espresso in warm 10 oz cup. Fill with steamed milk, top with foam. Sprinkle with cinnamon, and garnish with cinnamon stick.

MINT MOCHA LATTE

2 oz whole milk
2 tbsp chocolate syrup
1 tsp mint extract
2 cups freshly brewed espresso (chilled)
2 cups crushed ice
2 mint leaves

Combine ingredients in blender with crushed ice. Blend on high speed 2-3 minutes and garnish with mint leaves.

ELEGANTISSIMO

2 cups freshly brewed espresso
½ cup sugar
1 oz semi sweet chocolate, finely chopped
¼ cup heavy cream
2 cups crushed ice

Stir until sugar dissolves, and chocolate melts. Refrigerate 3-4 hours, until well chilled. Pour into blender with crushed ice and blend on high 3-4 minutes. Pour into tall glasses. Whisk cream until soft peaks form and spoon onto glasses. Garnish with shaved chocolate.

BLANCO CAPPUCCINO

½ cup whole milk
1 tsp vanilla extract
1 tsp brown sugar
6 oz freshly brewed espresso roast coffee

Ground cinnamon,combine milk and vanilla in saucepan and heat to boiling. Add sugar, return to heat to dissolve sugar and place milk in blender, blend on high 3 minutes. Add espresso and 2 cups crushed ice and blend on high 2-3 minutes. Serve in short glasses and dust with cinnamon.

CARAMEL NUT LATTE RECIPES

1/2 oz. caramel syrup
¾ oz. chocolate syrup
½ oz. hazelnut syrup
1 shot espresso
steamed milk

Combine syrups and espresso in 8 oz cup and fill with steamed milk. You can also give whipped cream and nuts on top.

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