Salted Caramel Praline Latte
-
1 oz. Monin Praline Syrup
-
steamed milk
- whipped cream (optional)
- In a 16 oz. cup, mix the syrups and espresso.
- Top with the steamed milk and garnish with whipped cream and caramel sauce.
Hot and Spicy Coffee
- 0.75 oz. Routin 1883 Cayenne Syrup
- 2 oz. half & half
- 8 oz. fresh brewed coffee
- Add syrup and half & half to a 12 oz. cup.
- Top with fresh brewed coffee.
Gingerbread Latte
- 1 oz. Routin 1883 Gingerbread Syrup
- 8.5 oz. milk, steamed
- 2 oz. espresso
- steamed milk
- crushed gingersnap cookies (optional)
- Pour the syrup and espresso into a 12 oz. cup.
- Top with steamed milk and garnish with crushed gingersnap cookies.
Pecan Roll Latte
- 0.75 oz. Monin Cinnamon Bun Syrup
- 0.25 oz. Monin Praline Syrup
- 2 oz. espresso
- steamed milk
- whipped cream (optional)
- cinnamon (optional)
- Combine syrups and espresso in a 16 oz. mug.
- Top with steamed milk.
- Garnish with whipped cream and a sprinkle of cinnamon.
Cranberry Lime Espresso Tonic
- 0.5 oz. Routin 1883 Cranberry Syrup
- lime wedge
- 9 oz. tonic
- 2 oz. espresso
- Fill a 16 oz. glass with ice, squeeze the lime wedge in the glass.
- Add the syrup and tonic.
- Gently pour the espresso over the top.
- Garnish with fresh cranberries.
Gingerbread Cold Brew Stout
- 0.5 oz. Monin Gingerbread Syrup
- 3 oz. Wandering Bear Cold Brew Super Concentrate
- 3 oz. stout of choice
- Add syrup and cold brew to a pint glass and stir well.
- Top with stout and gently combine.
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