Ingredients
Equipment
Method
- Peppermint Mocha: Stir milk, cocoa powder, and mint syrup in a cup or milk frother. Heat for 1-2 minutes until hot, or froth until hot. Brew espresso shots. Pour espresso into the milk mixture and stir. Top with whipped cream and candy canes if desired. Serve.
- Eggnog Latte: Stir milk, eggnog, and nutmeg in a cup or milk frother. Heat for 1-2 minutes until hot, or froth until hot. Brew espresso shots. Pour espresso into the milk mixture and stir. Top with whipped cream and extra nutmeg if desired. Serve.
- Gingerbread Latte: Stir milk, simple syrup, cinnamon, and ginger in a cup or milk frother. Heat for 1-2 minutes until hot, or froth until hot. Brew espresso shots. Pour espresso into the milk mixture and stir. Top with whipped cream and extra ginger if desired. Serve.
- Caramel Brulee Latte: Stir milk, caramel syrup, and vanilla in a cup or milk frother. Heat for 1-2 minutes until hot, or froth until hot. Brew espresso shots. Pour espresso into the milk mixture and stir. Top with whipped cream, caramel sauce, and toffee bits if desired. Serve.
- Irish Cream Cold Brew - Part 1: Combine water and coffee grounds in a pitcher. Refrigerate overnight for at least 12 hours. Strain the cold brew through cheesecloth and a sieve into another pitcher.
- Irish Cream Cold Brew - Part 2: Mix whipping cream, milk, simple syrup, and vanilla extract. Froth with an immersion blender until slightly thickened to create sweet cream.
- Irish Cream Cold Brew - Part 3: Add 1 cup of cold brew to a glass and stir in Irish cream syrup. Top with sweet cream and dust with cocoa powder if desired. Serve.
Nutrition
Notes
These recipes serve one person each. You can customize them to be dairy-free, sugar-free, or decaf. If you prefer not to use espresso, dark roast drip coffee is a suitable alternative. Syrups can be made up to two weeks in advance, cold brew up to ten days, and Irish cream up to one week.