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Hot Coffee Recipes  
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Hot Coffee Recipes
     
            Vanilla Latte      
        Vanilla Latte        
         

1 cup espresso OR 1 cup double-strength coffee (brew with twice the coffee)
3 cups steamed milk
1/4 cup vanilla syrup (see recipe below)
Ground cinnamon

Steam milk in small saucepan. Whip half of steamed milk until foamy. Pour remaining milk into cups, add syrup to hot coffee and pour slowly into center of each cup. Spoon foamed milk on top and dust with cinnamon. 

Vanilla Syrup
1 cup water
3/4 cup granulated sugar
1/2 tsp. vanilla extract

Bring water and sugar to a boil. Simmer for 5 minutes. Remove from heat, add vanilla extract, and cool. Store in a covered container.

     
               
               
               
               
               
               
             
             
             
             
             
             
               
       
   
            Pumpkin Spice Latte      
        Pumpkin Spice Latte        
         

1 cup espresso OR 1 cup double-strength Pumpkin Spice coffee OR any smooth single-origin coffee or blend (brew with 6 tbsp. coffee for every 12 oz. water to achieve espresso-like taste)
2 cups 1% or 2% milk
4 tbsp. vanilla syrup (see above in Vanilla Latte recipe)
1/2 tsp. ground pumpkin pie spice
Ground nutmeg (optional)

In a medium saucepan, combine milk and pumpkin pie spice. Heat until steaming, stirring frequently. Remove from heat and add vanilla syrup. Blend mixture on high until foamy (2-3 minutes). Add 1/4 of milk mixture to each coffee mug and pour hot coffee over mixture. Top off with milk foam and dust with nutmeg. Serves 4.

For a low-calorie version, use skim milk and reduce amount of vanilla syrup.

     
             
             
             
             
             
             
             
             
             
             
               
       
   
            Espresso con Panna    
        Espresso con Panna      
         

1 single shot (1-2 oz) espresso, or a double shot (3 oz) of espresso, OR a low-acid coffee brewed double strength via your favorite method
Whipped Cream
Shaved chocolate, optional

Extract espresso into an espresso cup OR pour 1-3 ounces of coffee brewed double strength into a cup. Ideally, the espresso cup should be clear to showcase the drink.

Top the espresso with homemade or commercial whipped cream so that it fills the remainder of the cup. Garnish with shaved chocolate if desired. Serves one.

   
             
             
             
             
             
             
             
               
               
               
       
     
            Peppermint Mocha Latte    
        Peppermint Mocha Latte      
         

1/2 cup espresso OR double-strength Chocolate Mocha Nut coffee OR any smooth single-origin coffee or blend (brew with 6 tbsp. coffee for every 12 oz. water to achieve espresso-like strength)
1 cup milk - 1% or 2%
1 tbsp. drinking cocoa, e.g., Hershey's Cacao Reserve
1 tbsp. hot water
3-4 tbsp. peppermint syrup - see recipe below
Whipped cream
Grated chocolate

In a large mug, mix cocoa and water. Stir in freshly brewed coffee and peppermint syrup. Heat milk until it steams, then whisk for one minute until frothy. Pour into coffee mixture. Top with whipped cream and grated chocolate. Serves one.

For a low-calorie version, use skim milk, reduce the amount of peppermint syrup, go easy on the cocoa, and eliminate the whipped cream and grated chocolate.

Peppermint Syrup

1 cup water
3/4 cup granulated sugar
1 tsp. peppermint extract

Bring water and sugar to a boil. Simmer for 5 minutes. Remove from heat, add peppermint extract, and cool. Store in a covered container for up to two weeks.

   
             
             
             
             
             
             
             
             
             
             
             
             
             
             
             
             
             
             
             
             
             
             
         
         
   
        Cafe Breve    
    Cafe Breve      
      2 shots espresso or 3 oz of low-acid coffee brewed double strength (brew with 6 tbsp. coffee for every 12 oz. water to achieve espresso-like strength)
12 ounces steamed half and half 
¼ inch of foamed milk

Brew coffee and pour into a cup. Heat 1 3/4 cup of cold half and half in a saucepan over medium heat until steaming. Stir frequently to prevent scorching.

Add 1 1/2 cups of the steamed milk into the cup, directing the pour into the center of the hot espresso. Top off with the remaining half and half that has been whisked until frothy. Serves one.
   
         
         
         
         
         
         
         
   
   
   
   
   
        French Kiss    
    French Kiss      
     

1 1/2 cups freshly brewed French Vanilla coffee or any other smooth single-origin coffee or blend
2 scoops French Vanilla ice cream

Brew the coffee as you normally would. Place one scoop of ice cream into two coffee cups. Pour hot coffee over the ice cream. Do not stir. Serve immediately.

To reduce the calories, substitute low fat French Vanilla yogurt for the ice cream.

   
             
     
     
     
     
   
   
   
           
           
             
     
     
                       
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