Caffe Latte Recipes

Steps:

• Combine the espresso, flavored simple syrup, and milk in a small pitcher. Fill each of the mason jars with crushed ice. Pour the latte mixture over the ice and serve immediately.
• In a saucepan combine water, sugar, and cinnamon sticks over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take the pan off the heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.

Steps:

• First, pour both espresso shots into the bottom of a cup. Add steamed milk until cup is 3/4 full, holding back the foam. Top off the drink with velvet foam from steamed milk.

Steps:

• Make around 35ml espresso using your coffee machine and pour it into the base of your cup.
• Steam the milk with the steamer attachment so that it has around 2-3cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming to pour into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.

Steps:

• Combine milk and ground coffee in a medium saucepan and bring to a low simmer.
• Cook for 20 minutes.
• After 20 minutes, remove the milk from the heat and let stand for 30 minutes (you can also refrigerate it overnight).
• Strain the milk through a fine-meshed strainer.
• Heat until bubbling, then cover to keep hot and remove from heat.
• Blend sugar and egg yolks in a blender or food processor until thick and smooth.
• Gradually add the hot milk until the mixture is combined.
• Pour the mixture into a saucepan and cook over medium heat until the mixture thickens and will coat the back of a spoon (about 6-8 minutes; be sure to stir constantly).
• Remove the pan from heat and place in a bowl of ice water; stir until mixture is cool (about 2 minutes).
• Cover and refrigerate until the mixture is completely cool (probably at least 2 hours).
• Whip the cream until soft peaks form and fold into cooled custard mixture.
• Freeze in an ice-cream maker; for a silky texture, you should use less salt and a slower churning speed (fast, cold churning can make a gelato coarse).
• Serve with whipped cream and chocolate-covered coffee beans for garnish.

Steps:

• Using the steam attachment on an espresso machine, warm and froth milk. Divide espresso between 2 coffee cups. Pour 1 cup of the warmed milk from beneath the froth into each cup. Spoon milk foam on top and serve.

Steps:

• Preheat oven to 400 F and line a baking sheet with parchment paper.
• In a large bowl, cream together butter and sugars. Beat in egg, milk and vanilla.
• In a small bowl, whisk together flour, coffee powder, cinnamon, salt, baking soda and baking powder. Stir the flour mixture into butter mixture.
• Drop dough by rounded spoonfuls, forming 1-inch in diameter mounds, on the baking sheet.
• Bake until cookie are golden at the edges, about 8-11 minutes.
• Cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.