The relationship between coffee and chocolate is long and much loved — just ask the thousands of mocha drinkers who make it the second most popular espresso-add-on flavor — surpassed only by vanilla.

Our friends at Hollander Chocolate Co. take this relationship seriously, having formed their business specifically to serve the coffee industry. 

With their fastidious sourcing and processing standards, Hollander Chocolate assures their sauces, cocoa powders and frappe bases blend easily and taste just right, as part of your coffee and tea menus.

With its rich, creamy texture, cold foam has become a sought-after addition for beverages everywhere. But are you maximizing this business opportunity?

Large coffee chains are successfully adding over $1 to their bottom line with just a dollop of cold foam. Incorporating it into your offerings could be a straightforward strategy for enhancing your revenue.

Check out these iced drink recipes—featuring coffee, tea and even energy drinks—that are perfect for your holiday menu.

Oh Snow Toasty

• 1oz Blue Lotus
• 0.5oz Routin 1883 Blue Raspberry Syrup
• 0.75oz Routin 1883 Toasted Marshmallow Syrup
• 2oz Lotus Super Cream
• 16oz cup filled with ice

1. Add all ingredients to a blender and blend well.
2. Top with whipped cream. 

Salted Caramel Praline Latte    

• 1 oz. Monin Praline Syrup

• 1 oz. Monin Salted Caramel Syrup

• 2 oz. espresso

• steamed milk

• whipped cream (optional)

1. In a 16 oz. cup, mix the syrups and espresso.
2. Top with the steamed milk and garnish with whipped cream and caramel sauce.