We all enjoy our favourite espresso, latte or cappuccino
and the choice and quality has improved greatly over the
years, but what about trying something a bit different?
In order to make your own unusual speciality coffee drinks
or to produce them in your catering establishment you will
need a few extra ingredients.
In addition to your espresso beans, sugars, milk and
chocolate dustings that are used to make most standard
coffee drinks you will need to purchase a supply of
cherries, almonds, hazelnuts, whipped cream and ground
cinnamon. These will probably suffice for most recipes and
of course not all are required for every recipe.
The final ingredients required however, are flavoured
syrups. These special syrup flavourings are available from
good coffee retailers or can be ordered over the internet
easily enough. If you run your own establishment then your
usual coffee supplier will probably stock these items and
can deliver them with your usual coffee order.
There are several makes of flavoured syrups available
depending on which country you are from, but my particular
favourite are the 1883 de Philibert Routin brand from
France. The most common flavoured syrups are vanilla,
chocolate, amaretto, cinnamon, caramel, Irish Cream and
hazelnut, but more exotic and unusual flavours are
available for more elaborate recipes.
Why not start with a couple of flavours and build up a
collection as you get to know and experience various
recipes.
There are many recipes freely available on the internet
which you can try out as well as experimenting and perhaps
designing your very own!
To get you started here's a couple you may want to try out.
We assume you have you own espresso machine with steam wand
and are familiar with steaming and foaming milk.
Mochanilla
Ingredients:
16 ml chocolate syrup
16 ml vanilla syrup
1 shot of espresso
6 oz (180 ml) cold milk
Whipped cream
Cocoa powder
Method:
Mix together the two syrups and the milk in a jug. Steam
foam the mixture. Pour the espresso into a 12 oz (250 ml)
glass, and add the steamed milk mixture. Top with whipped
cream and dust with cocoa powder.
Bistro de Paris
Ingredients:
8 ml hazelnut syrup
Double shot of espresso coffee
Whipped cream
Shaved hazelnut
Method:
Pour the hazelnut syrup into a 6 oz (180 ml) cup. Add a
double shot of espresso and stir. Top with whipped cream
and garnish with shaved hazelnut.
Try making these at home for a delicious change or offering
them at your own catering establishment as an alternative -
you may be surprised at how popular they will become.
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More unusual coffee recipes can be found at
http://www.cafebar.co.uk in our Coffee School Section
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