30 Seasonal Coffee Recipes

coffee recipes

Coffee Recipes: Fruit Flavors

TORANI METROPOLITAN
3/4 oz. Torani Mandarin Orange syrup 2 oz. vodka 1/2 oz. freshly lime juice 1 oz. cranberry juice

Combine ingredients in a cocktail shaker half-filled with ice, shake well, and strain into a martini glass.

TORANI RASPBERRY MIMOSA
1/2 oz. Torani Raspberry syrup 4 oz. Champagne 1 oz. fresh orange juice

Combine ingredients in a fluted glass and stir gently.

TORANI BERRIES AND CREAM
1 1/2 oz. Torani Raspberry syrup
1 oz. Torani Vanilla syrup 4 oz. cup milk 4 fresh strawberries 2 cups ice

Blend all ingredients in a blender until smooth

 

PEANUT BUTTER CUP MOCHA
1 oz. Torani Chocolate sauce
1/2 oz., Torani Peanut Butter syrup 8 oz. milk 2 shots espresso* Steam together milk and Torani. Pour heated, flavored milk into a tall glass and add brewed espresso*. Spoon a thin layer of foamed milk over beverage.

*If needed, 1/2 cup strong brewed coffee can be substituted for 2 shots espresso.

 

VANILLA NUTEA
1/4 oz (0,75 cl) 1883 de Philibert Routin Vanilla syrup
1/4 oz (0,75 cl) 1883 de Philibert Routin Macadamia Nut syrup 6 OZ (17,75 cl) brewed black tea 1 OZ (3 cl) half and half Pour the syrups into a 10 oz (30 cl) cup. Add brewed black tea and half and half.

Stir.

APPLE TEA
1/4 oz (0,75 cl) 1883 de Philibert Routin Apple syrup
1/8 oz (0,40 cl) 1883 de Philibert Routin Cinnamon syrup 6 oz (18 cl) brewed black tea 1 oz (3 cl) half and half Pour the syrups into a 10 oz (30 cl) cup. Add brewed black tea and half and half.

Stir.

PEPPERMINT
1/4 oz (0,75 cl) 1883 de Philibert Routin Vanilla syrup
1/4 oz (0,75 cl) 1883 de Philibert Routin Mint syrup 6 OZ (17,75 cl) brewed green tea Mint leaves for garnish Pour the syrups into a 10 oz (30 cl) cup. Add brewed green tea. Stir.

Garnish with the mint leaves.

Coffee Recipes: Chocolate Flavors

CHOCOLETTO
1/2 oz (1,50 cl) 1883 de Philibert Routin Amaretto syrup 2 teaspoons unsweetened cocoa powder 6 OZ (18 cl) cold milk Cocoa powder for garnish Pour the syrup, cocoa powder, and milk into a steaming pitcher, steam together. Pour into a 12 oz (35,50 cl) glass.

Dust with the cocoa powder.

CHOCOLATE NUT
1/2 oz (1,50 cl) 1883 de Philibert Routin Hazelnut syrup
1/4 oz (0,75 cl) 1883 de Philibert Routin Macadamia Nut syrup 2 teaspoons unsweetened cocoa powder 6 oz (18 cl) cold milk Whipped cream for topping Shaved hazelnut and 1 dash of chocolate syrup for garnish Pour the syrups, cocoa powder, and milk into a steaming pitcher, steam together. Pour into a 12 oz (35,50 cl) glass. Top with the whipped cream. Garnish with shaved hazelnut and

a dash of chocolate syrup.

VIENNESE CHOCOLATE
1/2 oz (1,50 cl) 1883 de Philibert Routin Vanilla syrup
1/4 oz (0,75 cl) 1883 de Philibert Routin Hazelnut syrup 2 teaspoons unsweetened cocoa powder 6 OZ (18 cl) cold milk Whipped cream for topping Chocolate covered espresso bean for garnish Pour the syrups, cocoa powder, and milk into a steaming pitcher, steam together. Pour into a 12 oz (35,50 cl) glass. Top with the whipped cream.

Garnish with a chocolate-covered espresso bean.

COCKTAIL
1/2 oz (1,50 cl) 1883 de Philibert Routin Coffee syrup
1/8 oz (0,40 cl) 1883 de Philibert Routin Amaretto syrup 2 teaspoons unsweetened cocoa powder 6 oz (18 cl) cold milk Pour the syrups, cocoa powder, and milk into a steaming pitcher, steam together.

Pour into a 12 oz (35,50 cl) glass.

SPICE COFFEE TEA
1/3 oz (1 cl) 1883 de Philibert Routin Gingerbread syrup
1/6 oz (0,5 cl) 1883 de Philibert Routin Caramel syrup Hot brewed black tea. Pour the syrups into a cup. Add brewed tea. Stir.

CHOCOLATE

1/2 oz (1,50 cl) 1883 de Philibert Routin Coconut syrup
1/4 oz (0,75 cl) 1883 de Philibert Routin Chocolate syrup 2 oz (6 cl) espresso 4 oz (12 cl) cold milk Whipped cream Cocoa powder for dusting Steam milk-syrups mixture. Pour the espresso into a 12 oz (35,50 cl) glass. Fill with the steamed milk. Stir. Top with the whipped cream.

Dust with the cocoa powder.

 

Coffee Recipes: Mixed Flavors

MACADAMIA NUT LATTE
3/4 oz (2,20 cl) 1883 de Philibert Routin Macadamia Nut syrup 2 oz (6 cl) espresso 4 oz (12 cl) cold milk Whipped cream for topping Shaved chocolate for topping Steam milk-syrup mixture. Pour the espresso into a 12 oz (35,50 cl) glass. Add the steamed milk.

Top with whipped cream and shaved chocolate.

TORANI SPICY RUSSIAN
1/2 oz Torani Brown Sugar Cinnamon 1 oz vodka 1/2 oz coffee liqueur 1 oz half and half Blend for 15-20 seconds

Serve in a refreshed cocktail glass

WORLD PEACE WATERMELON ICED TEA
1 oz. Torani Watermelon syrup 8 oz. brewed tea, chilled Splash of lime juice Ice

Combine chilled tea and Torani in a tall glass filled with ice and stir well. Splash of lime juice

RASPBERRY TRUFFLE LATTE
1/4 oz (0,75 cl) 1883 de Philibert Routin Chocolate
1/4 oz (0,75 cl) 1883 de Philibert Routin Raspberry 4 oz (12 cl) espresso 8 oz (24 cl) milk Chocolate sprinkles for topping Pour the syrups. Add 4 oz (12 cl) espresso. Fill with foamed steamed milk.

Top with chocolate sprinkles and splash with 1883 de Philibert Routin Raspberry syrup

CHAI & NUT LATTE
1/2 oz (1,5 cl) 1883 de Philibert Routin Chai Tea Concentrate
1/2 oz (1,5 cl) 1883 de Philibert Routin Roasted Hazelnut syrup 4 oz ( 12 cl) milk 1 shot of espresso. Steam milk-syrups mixture. Pour the espresso into a glass. Fill with steamed milk. Stir.

PISTACHIO & CHAI
2/3 oz (2 cl) 1883 de Philibert Routin Chai Tea Concentrate
1/3 oz (1 cl) 1883 de Philibert Routin Pistachio syrup 4 oz (12 cl) milk 1 espresso.

Steam milk-syrup mixture. Pour the espresso into a glass. Fill with steamed milk. Stir.

CREAMY CHAI LATTE
1/2 oz (1,5 cl) 1883 de Philibert Routin Chai Tea Concentrate
1/3 oz (1 cl) 1883 de Philibert Routin Irish Cream syrup
1/6 oz ( 0,5 cl) 1883 de Philibert Routin Cinnamon syrup 4 oz (12 cl) de lait, 1 espresso Whipped Cream Ground cinnamon.

Steam milk-syrups mixture, Pour the espresso into a glass. Add the steamed milk, Top with whipped cream, Dust with ground cinnamon.

CAPPUCCINO
1/2 oz (1,50 cl) 1883 de Philibert Routin Hazelnut syrup 2 oz (6 cl) espresso 3 oz (9 cl) cold milk 1 shaved hazelnut for garnish Pour the syrup and milk into the steaming pitcher. Steam and foam milk-syrup mixture. Pour the espresso into an 8 oz (24 cl) cup. Add the steamed milk, top with the dense flavored foam.

Garnish with the shaved hazelnut.

CAPPUCCETTO
1/2 oz (1,50 cl) 1883 de Philibert Routin Amaretto syrup 2 OZ (6 cl) espresso 3 OZ (9 cl) cold milk Cocoa powder Pour the syrup and milk into the steaming pitcher. Steam and foam milk-syrup mixture. Pour the espresso into an 8 oz (24 cl) cup. Add the steamed milk, top with the dense flavored foam.

Garnish with the cocoa powder.

CARACHAICCINO
1/2 oz (1,5 cl) 1883 de Philibert Routin Frosted Mint syrup
1/6 oz (0,5 cl) 1883 de Philibert Routin Chocolate syrup 3 1/2 oz (10 cl) cold milk 1 shot of espresso Shaved black chocolate for garnish

Pour the syrups and milk into the steaming pitcher. Steam and foam milk-syrup mixture. Pour the espresso into an 8 OZ (24 cl) cup. Add the steamed milk, top with the dense flavored foam. Garnish with the shaved black chocolate.

 

SPICENUTCCINO
1/3 oz (1 cl) 1883 de Philibert Routin Gingerbread syrup
1/6 oz (0,5 cl) 1883 de Philibert Routin Roasted Hazelnut syrup 3 oz (9 cl) cold milk 2 oz (6 cl) espresso Cocoa powder for dusting

Pour the syrups and milk into the steaming pitcher. Steam and foam milk-syrups mixture. Pour the espresso into an 8 oz (24 cl) cup. Add the steamed milk. Dust with the cocoa powder.

NIGHTWISH
1/3 oz (1 cl) 1883 de Philibert Routin Tiramisu syrup
1/6 oz (0,5 cl) 1883 de Philibert Routin Vanilla syrup Unsweetened cocoa powder 1 espresso Pour the syrup in an 8 oz (24 cl) cup over one shot espresso. Add hot and foamed milk. Dust with cocoa powder.

DARKMOON
1/4 oz (0,75 cl) 1883 de Philibert Routin Tiramisu syrup
1/4 oz 0,75 cl) 1883 de Philibert Routin White Chocolate syrup 1 teaspoon cocoa powder 3 1/3 oz (10 cl) cold milk 1 espresso

Combine ingredients in a steaming pitcher. Steam and foam the milk-syrups mixture. Pour the mixture in an 8 oz (24 cl) cup over one shot espresso.

VENITIAN COFFEE
1/8 oz (0,40 cl) 1883 de Philibert Routin Amaretto syrup 1 shot of espresso amaretto flavored whipped cream 1 cherry In an 8 oz (24 cl) cup, pour syrup, add 1 shot of espresso. Stir. Top with amaretto flavored whipped cream.

Garnish with a cherry.

EXPRESSO GRAND ROYAL
1/2 oz (1,50 cl) 1883 de Philibert Routin Orange syrup
1/2 oz (1,50 cl) 1883 de Philibert Routin Lemon syrup Espresso Milk Cream 1 cherry Pour the syrups in a cup. Add espresso. Add lots of steamed milk and a short layer of foamed milk. Top with whipped cream and 1883 de Philibert Routin Cherry. Garnish with a cherry.

WHITE AND BLACK 1 shot of espresso

1/6 OZ (0,5 cl) 1883 de Philibert Routin Frosted Mint syrup

1/6 OZ (0,5 cl) 1883 de Philibert Routin Pistachio syrup Whipped cream Cocoa powder for dusting

Pour the syrups over the espresso. Stir. Top with whipped cream. Dust with the cocoa powder.

WHITE & NUT COFFEE
1/6 oz (0,5 cl) 1883 de Philibert Routin White Chocolate
1/6 oz (0,5 cl) 1883 de Philibert Routin Hazelnut syrup 1 espresso.

Pour the syrups over the espresso. Stir