CANDY CANE LATTE
Prep: 5 mins | Cook: 5 mins
INGREDIENTS:
- 1 cup coffee (or 2 espresso shots)
- 1/3 cup milk
- 1 tsp cocoa powder plus more for garnish
- 2 drops peppermint extract, divided
- sweetener to taste
- crushed candy cane for garnish
DIRECTIONS:
In a small sauce pan warm up the milk & 1 drop of peppermint extract. Remove from heat & froth the milk using your preferred milk frothing method.
Make the coffee or espresso.
Place the cocoa powder & 1 drop of peppermint extract in your favourite mug. Add the coffee & stir well. Top off with the frothed milk. Garnish with candy cane & cocoa powder. (sweeten as needed)
TIPS:
Top your latte with your favourites…whipped cream, candy cane, chocolate shavings or powder.
If you have a milk frother that also heats up the milk than you can skip the step with the sauce pan.
Coffee taste is a very personal choice so add more or less sweetener & milk as needed.
CARAMEL GINGERBREAD LATTE
Prep: 5 min
INGREDIENTS:
- 1 cup strong brewed coffee
- 1 tbsp molasses
- ¼ tsp ginger
- ¼ tsp nutmeg
- ½ tsp cinnamon
- 1 tbsp maple syrup
- Caramel flavoured coffee cream
- Cinnamon sticks
DIRECTIONS:
In mug add your coffee, stir in molasses, ginger, nutmeg, cinnamon and maple syrup.
Froth caramel flavoured milk/cream:
Heat milk on the stovetop or microwave then use a French press to froth. Or use an electric milk frother that will heat and froth at the same time. If you have an espresso machine, use the steam wand to froth the milk.
Garnish with cinnamon stick if desired.
PEPPERMINT MOCHA LATTE
Prep: 3 mins | Cook: 3 mins
INGREDIENTS:
- 1 ½ cups milk
- 2 ½ tbsp unsweetened cocoa powder
- 1 tbsp peppermint syrup or creme de menthe
- ½ cup freshly brewed espresso preferred or very strong coffee
- sweetener of your choice to taste
- whipped cream
- crushed peppermint candies or garnish
- chocolate chips for garnish
DIRECTIONS:
Heat cocoa powder and ¼ cup of milk in a small saucepan over medium heat or in the microwave for 30 seconds, until cocoa powder dissolves when stirred. Remove from heat and stir in espresso and peppermint syrup. Add sweetener if using. Pour into a large mug or divide into two small mugs.
Steam remaining milk (using a frother, on the stove or in the microwave) and add to the espresso mixture.
Garnish with whipped cream, a sprinkle of cocoa powder, peppermint candies and chocolate chips if desired.
