Ingredients
Equipment
Method
- For the Peppermint Mocha: Stir milk, cocoa powder, and mint syrup in a cup or milk frother. Heat for 1-2 minutes until hot, or froth until hot. Brew espresso shots. Pour espresso into the milk mixture and stir. Top with whipped cream and candy canes if desired. Serve.
- For the Eggnog Latte: Stir milk, eggnog, and nutmeg in a cup or milk frother. Heat for 1-2 minutes until hot, or froth until hot. Brew espresso shots. Pour espresso into the milk mixture and stir. Top with whipped cream and extra nutmeg if desired. Serve.
- For the Gingerbread Latte: Stir milk, simple syrup, cinnamon, and ginger in a cup or milk frother. Heat for 1-2 minutes until hot, or froth until hot. Brew espresso shots. Pour espresso into the milk mixture and stir. Top with whipped cream and extra ginger if desired. Serve.
- For the Caramel Brulee Latte: Stir milk, caramel syrup, and vanilla in a cup or milk frother. Heat for 1-2 minutes until hot, or froth until hot. Brew espresso shots. Pour espresso into the milk mixture and stir. Top with whipped cream, caramel sauce, and toffee bits if desired. Serve.
- For the Irish Cream Cold Brew: Combine water and coffee grounds in a pitcher. Refrigerate overnight for at least 12 hours. Strain the cold brew through cheesecloth and a sieve into another pitcher.
- Mix whipping cream, milk, simple syrup, and vanilla extract. Froth with an immersion blender until slightly thickened to create the sweet cream.
- Pour 1 cup of cold brew into a glass. Stir in Irish cream syrup. Top with sweet cream and dust with cocoa powder if desired. Serve.
Nutrition
Notes
You can customize these drinks to be dairy-free, sugar-free, or decaf. If you do not have an espresso machine, you can use dark roast drip coffee. Syrups can be made up to two weeks in advance, cold brew up to ten days, and Irish cream up to one week.