Apple Spice Flavored Coffee Latte Recipes

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Apple Flavored Coffee Drinks RecipesApple Pie Latte Recipe And More Recipes For Apple Flavored Coffees.Latte Recipes Using Apple Spice Flavoring Syrup

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Latte Recipes and Other Coffee Recipes
 
These Are Your Favorite
Harvest Coffee Recipes!

Apple Flavored
Coffee Latte Recipes


 
Caramel Apple Latte

Caramel Apple Latte Recipe

Caramel Apples

Recipe Tips:
1/2 oz. = 1 Tbsp. syrup
*Substitute 1/2 cup strong brewed coffee for 1 shot (1/4 cup) of espresso, if desired.

Ingredients:

12
oz.
1 shot Java Queen's Espresso
1 oz. Monin Caramel Syrup
1 oz. Monin Apple Syrup
6 ounces steamed milk
Whipped cream
Cinnamon

Recipe:

Steam syrups with milk.  Pour into glass.  Top with whipped cream. Pour espresso through whipped cream, to give a layered look.  Sprinkle the top  with cinnamon.


 

Toffee Nut Apple Latte Creamy Apple Berry Latte

Ingredients:

12
oz.
1 shot Java Queen's Espresso
1 oz. Monin Toffee Nut Syrup
1 oz. Monin Apple Syrup
6 ounces steamed milk
Whipped cream
Chocolate
 

Recipe:

Steam syrups with milk.  Pour into glass.  Top with whipped cream. Pour espresso through whipped cream, to give a layered look.  Sprinkle the top  with chocolate
el Apple Steamer

Ingredients:

12 oz.
1 oz. Monin Apple Syrup
1 oz. Monin Strawberry Syrup
5 oz. (1 cup) half and half
1-2 shots Espresso
Whipped cream
Cinnamon sugar

Recipe:
Steam syrups with half and half.
Combine with one shot of espresso and stir.
Top with whipped cream and cinnamon sugar.

.

Hot ApplePie Caramel Latte

Apple Spice Coffee Creamer 
Ingredients:
4 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp allspice
1 cup non-dairy creamer
 

Recipe:
Combine ingredients and store in an airtight container. Use 1-2 tsp per cup of coffee.

Hot Apple Pie Latte Apple Spice Cheesecake Latte

Ingredients:

12 oz.
1 oz. Monin Apple Syrup
1/2 oz. Monin Cinnamon Syrup
6 oz. (1 cup) milk
1-2 shots Espresso
Whipped cream
Cinnamon

Recipe:
Steam syrups with milk.  Pour into glass.  Top with whipped cream. Pour espresso through whipped cream, to give a layered look.  Sprinkle the top  with cinnamon.

Ingredients:

3/4 oz.  Torani Cheesecake syrup
1/2 oz.  Monin Apple Syrup
8 oz. (1 cup) half and half
1-2 shots  Espresso
Whipped cream
Cinnamon

Recipe:
Steam together syrups and half and half. Pour steamed flavored milk to about 1/2 inch below the top of a 16-oz. glass. Add espresso and top with a thin layer of foamed milk. Making it at home: In a small saucepan, gently heat syrups and half and half, whisking until frothy. Pour into a tall glass and add espresso. Pour espresso through whipped cream, to give a layered look.  Sprinkle the top  with cinnamon.

Hot and Spicy Apple Chai Latte Happynut Harvest Latte

Ingredients:

1 oz. Monin Apple Syrup
1/2 oz. Monin Cinnamon Syrup or
1/4 oz. Oregon Chai Concentrate
5 oz. Hot water
Cinnamon Stick

Recipe:
Pour ingredients into a preheated mug.  Garnish with a cinnamon stick.

Ingredients:

12 oz.
1 oz. Monin Apple Syrup
1/2 oz. Monin Hazelnut Syrup
1/2 oz. Monin Caramel Syrup
7 oz. (1 cup) milk
1-2 shots Espresso

Recipe:
Combine syrup and espresso in cup.  Fill with steamed and foamed milk.
Dust lightly with cinnamon.

   

 

 

Caramel Apple Coffee Recipes and other harvest coffee recipes.

 

 


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Coffee Roasts

 American (regular) roast: beans are medium-roasted, resulting in a moderate brew, not too light or too heavy in flavor.

 French roast and dark French roast: heavily-roasted beans, a deep chocolate brown which produce a strongly flavored coffee.

 Italian roast: glossy, brown-black, strongly flavored, used for espresso.

 European roast: two-thirds heavy-roast beans blended with one-third regular-roast.

 Viennese roast: one-third heavy-roast beans blended with two-thirds regular-roast.

 Instant coffee: a powder made of heat-dried freshly brewed coffee.

 Freeze-dried coffee: brewed coffee that has been frozen into a slush before the water is evaporated, normally more expensive that instants but with a superior flavor.

 Decaffeinated coffee: caffeine is removed from the beans before roasting via the use of a chemical solvent (which disappears completely when the beans are roasted) or the Swiss water process which steams the beans and then scrapes off the caffeine-laden outer layers.


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