Latte Caro with nougat

Soy milk fits perfectly with coffee and nougat with their nutty flavor. Incidentally also gives you a really great foam.

Ingredients
300 ml of soy milk
2 heaped tablespoons malt coffee
50 g nougat
Cocoa for dusting
Miniquirl
2 drinking straws
2 long-handled spoon

Step 1
The soy milk in a saucepan over medium heat. The malt coffee and nougat with 100 ml of hot water over and dissolve with stirring.
Step 2
Froth the hot soy milk with the Miniquirl and pour into two latte macchiato glasses. The nougat coffee half each can run slowly over a spoon into the glasses, so that below a layer of milk, it is a layer above coffee and milk foam.
Step 3
The bar Caro dust with cocoa. Serve immediately with one straw and a long-handled spoon.

Latte bambino

The kids emulate their parents for - and find a latte just fine. The kids version is called latte bambino and provides an extra dose of protein for growth. Ideal for in between when mom also just makes coffee break.

Ingredients
1 tsp instant coffee substitute
½ tsp brown sugar
100 ml milk

Step 1
Add a cup or glass to give instant malt coffee and sugar and mix well. 20 ml of water, bring to a boil and pour. The malt coffee-sugar mixture while stirring dissolve.

Step 2
The milk in a saucepan over low heat until smooth, but do not boil. It hit with a small whisk to foam. The milk foam layers gently on the coffee substitute.

Iced Coffee "Marula Orange"

The luxury version of the summer classic is mixed with orange liqueur, juice, cream liqueur and hazelnut syrup. Creamy!

Ingredients
2 scoops vanilla ice cream (200 g, finished product)
2 oz orange liqueur (such as Cointreau)
2 cl orange juice (preferably freshly squeezed)
50 g of cream
1/2 tsp vanilla
1 piece of dark chocolate (10 g, 70% cocoa content)
1/4 liter of cooled coffee
8 cl Amarula (Marulawein cream liqueur, substitute Baileys
6 cl hazelnut syrup

Step 1
Add the vanilla ice cream into a small bowl and let thaw slightly at room temperature for 2-3 minutes. Then stir creamy with orange liqueur and orange juice. Place the ice cream in the freezer and let (preferably overnight) freeze again.

Step 2
The next day the cream with the vanilla sugar until stiff and chill. Finely grate the chocolate. Provide coffee, Amarula and hazelnut syrup with 8 ice cubes into the shaker. Close the shaker and shake vigorously about 20 seconds. The contents of the shaker through the strainer pour into highball glasses.

Step 3
Only the orange-vanilla ice cream, then spread the cream on the glasses. Sprinkle with the grated chocolate and orange peel strips give it. Serve with straws iced coffees immediately.

Latte macchiato

A toasty hot fun. The classic is refined with a good shot of caramel or vanilla syrup.

Ingredients
1/2 liter of milk
Caramel or vanilla syrup (to taste; finished products)
220 ml of freshly boiled coffee
3-4 tsp sugar.

Step 1
Pour the milk into a small saucepan and heat to taste with caramel or vanilla syrup. Freshly brewed espresso with the sugar.

Step 2
Pour the hot milk into high heat-resistant glasses and lather up with the milk frother. Decorative pour the espresso into the milk and serve immediately.

Coffee with foam spice

The spicy alternative to cappuccino: Here the milk is flavored before foaming harmoniously with ginger, cardamom and coriander.

Ingredients
1 tsp coriander seeds
2 cardamom pods
1 large piece of ginger nut
3 tablespoons of sugar
1/4 liter of milk
Nutmeg
4 servings of freshly brewed espresso

Step 1
Coriander and cardamom in a mortar. Peel the ginger and cut into slices, boil with the sugar in the milk and nutmeg rub it. Pour the liquid through a sieve into a milk jug.

Step 2
Preparing Espresso, distribute coffee cups. Froth the milk. Distributed in the shells on the espresso. Serve with a hint of nutmeg.

Arabic cardamom coffee

Kardomom makes the coffee special.

Ingredients
1/2-1 tsp sugar
1 teaspoon of ground coffee
1/4-1/2 teaspoon ground cardamom

Step 1
3/8 l water with sugar in a small saucepan (ideally a Turkish mocha pot) and heat. Once the water starts to boil, remove the pot from the stove. Coffee and cardamom admit. Bring to a boil over medium heat while stirring and simmer over low heat for 2 minutes, take the pot there again from the heat and Reset. Serve hot.

Caffee Au Lait

French are so wide awake, with relish slurping steaming hot coffee with milk from a bowl. Classically, there's a fine buttery croissant so.


Ingredients

6 scoops coarsely ground, roasted strong coffee (about 40 g) , ¼ tablet chicory coffee spice (may substitute 1 tablespoon corn coffee) , 500 ml of whole milk , Rod filter jug

Step 1
Approx. Boil 500 ml of water. The ground coffee into the filter jug ​​give the essence of coffee crumble it.

Step 2
Take the boiling water off the heat and let cool for about 30 seconds, then pour over the coffee and stir well. Place the lid with a raised filter panel on the pot and let the coffee draw 3-5 min.

Step 3
Meanwhile, heat the milk in a saucepan, but do not boil.

Step 4
Slowly and steadily push the filter disc the coffee pot down.

Step 5
Provide four large coffee cups. Pour simultaneously into each cup of coffee and milk in equal parts. Serve coffee with milk with sugar to taste.

Solccino

Sunrise in the latte: creamy eggnog combines harmoniously with espresso and milk foam and brings the spirits in morning momentum.

Ingredients
2 double espressos
8 cl advocaat
300 ml of milk
2 slim tall glasses (about 200 ml)

Step 1
Prepare the double espressos. Meanwhile, each 4 cl eggnog pour into each glass. Heat the milk and froth vigorously. On the back of a teaspoon each carefully pour half of the milk into the glass and thus stories about the eggnog.

Step 2
Each a double espresso on the back of a teaspoon carefully - like a latte - layers on the milk and serve immediately. Stir vigorously again before enjoying.

Caffee Coretto

A sip of liquor refined espresso here - enjoy your coffee!

Ingredients
2 servings of freshly made ​​espresso
4 cl Italian brandy (or grappa, Sambuca, Maraschino, cognac or whiskey).

Step 1
Espresso cups, prepare the espresso. Distribute the brandy and top with the cup of hot espresso. Serve with white or brown sugar.

Step 2
Or serve as: Distribute Only half of brandy in the cups, pour espresso. Remaining brandy separately in the serving glass. The coffee with brown sugar sweet drink. The sugar residue left in the cup, pour the remaining brandy, stir briefly and enjoy.

Gingerbread Coffee

Ginger in this spicy coffee - that is what fans love. Topped with vanilla whipped cream, the day may come then ...

Ingredients

20 g fresh ginger
4 heaping scoops medium fine ground coffee (about 40 g)
60 g cold cream
1 tbsp glucose syrup, vanilla
4 tablespoons cinnamon candy syrup
1 pinch ground bourbon vanilla

Step 1
Large the cups. Peel the ginger and chop, and cover the coffee filter with ground coffee. With over 1/2 liters of tap water a strong filter coffee ready.

Step 2
Cream with the vanilla syrup beat semi-rigid. Cinnamon candy syrup poured into the cups, pour the hot coffee. Place the cream as bonnet. Serve sprinkled with vanilla.

Cappuccino

Classic: Still a croissant or brioche for dipping it - and the Italian breakfast is perfect!

Ingredients
4 servings of freshly made ​​espresso , 150 ml cold milk (1.5% fat) , 1/2 tsp low fat cocoa powder

Step 1
Cappuccino cups and large coffee cups preheat. Prepare the espresso.

Step 2
Pour milk into a heatproof jug. If you have an espresso machine with steam wand, hold the pot under the nozzle so that it is in the middle of the milk. Turn on the steam gently and easily move the jug up and down, so that the steam flows evenly through the milk. If a thick foam has formed, and the milk is 60 ° hot, spread on the coffee cups and pour the frothed milk peppy, so that it mixes with the coffee. Do not stir, so that the bonnet of milk foam remains. Sprinkle with cocoa and serve to taste with fine white sugar.

Iced Cappuccino

If it's too hot for the classic cappuccino: chilled a refreshing summer drink.

Ingredients
6 servings of strong freshly brewed espresso
2-3 tablespoons of sugar
8 ice cubes
150 ml milk (1.5% fat)

Step 1
Preparing espresso, let it cool and refrigerate for about 2 hours.

Step 2
Shake coffee, sugar and ice cubes in a blender or shaker and mix vigorously until the ice is crushed. Add milk and mix or shake frothy. Fill and serve immediately in tall highball glasses.

Sharp Chococcino

It's like hot espresso and creamy chocolate to be brought under the hood of spicy chili cream.

Ingredients
300 ml of milk
20 g dark chocolate (min. 70% cocoa)
100 g cream
Chili powder
2 pinches of sugar
2 espressos
Milk frother
2 Cappuccino Cups

Step 1
Heat the milk with the chocolate on medium heat, dissolve the chocolate, stirring occasionally. Serving Meanwhile the cream with 1 tiny pinch of chili powder and sugar. That's fine with the milk frother, the cream is not entirely fixed, but remains somewhat creamy.

Step 2
Prepare the espresso, and the cappuccino the cups. When the chocolate has melted, briefly mix the chocolate with the milk frother. He demanded that the espresso finish. Distribute the espressos and chocolate milk on the cappuccino cups and put on both a cream topping. The Chococcino sipping pleasure through the chili cream.

Coffee Baharat

Spices such as cardamom, cinnamon and nutmeg give this mocha oriental spice.

Ingredients
2 cardamom pods
2 cloves
1 inch cinnamon stick
1 each allspice and pepper grain
1 small piece mace
2 scoops heavily roasted very finely ground coffee (mocha, about 15 g)
3 tsp sugar

Step 1
Cause seeds of the cardamom pods and fry with the other spices in a dry pan over medium heat, stirring for about 5 minutes, until fragrant. In a mortar finely crush. Passed with the coffee powder in a ibrik or Cesve, and cook with 150 ml of cold water as Mocha Oriental and serve.

Lebanese coffee

Cardamom and nutmeg give this Lebanese mocha its typical aroma.

Ingredients

2 green cardamom pods
2 scoops of finely ground roasted strong coffee (mocha, about 15 g)
3 tsp sugar
1 pinch of freshly grated nutmeg or clove powder

Step 1
Break open the cardamom pods, trigger the black seeds and coffee powder, sugar, and a hint of nutmeg 150 ml of cold water into a jug handle (ibrik, Cesve) give. Slowly bring to the boil and stir it so that hardly forms foam. Short take off the heat, then put it back and bring to the boil again. Repeat a third time. You can serve this in small coffee cup.

Dutch coffee

Ingredients

1/2 cup of Coffee, filtered hot, strong
0.33 cup of Eggnog
1 tbsp Whipped cream
1 pinch Cocoa powder

Preparation

Working time: about 2 min
Difficulty: easy

Pour the coffee into a cup, it give the eggnog. Put whipped cream on it and powdering with cocoa.

Amaretto - Coffee

Ingredients

8 cl Milk
2 cl Amaretto
Coffee

Preparation

Working time: about 3 min
Difficulty: easy

Heat the milk in a cup in the microwave. The amaretto liqueur and add the milk frother with Froth. Fill with black coffee. Done.

Coffee liqueur

Ingredients for 1 Portion

250 ml Alcohol 95%
1 bag Vanilla
500 ml Coffee (espresso)
300 g Sugar

Preparation

Working time: about 20 min
Difficulty: easy

Mix hot coffee with the sugar until the sugar is dissolved. Let the mixture cool.
Then add the alcohol.
Shake the ingredients in the bottle vigorously.
In this variant, but it is so that you always have in the bottle neck down the sugar.
Then always shake well before serving. Fits very well with Limoncello. Whether or limoncello limoncello crema. A part coffee liqueur and then enter the limoncello about it.