Recipe: Fire Apple Latte

This just hit the streets in our September newsletter, but we thought we’d share it with you over in this ‘hood, too. It’s a little bit of a twist on the Frozen Apple Pie recipe we posted a couple weeks back, but we incorporated a fiery element and espresso to kick it up two notches.

Ingredients

• 1/2 oz. Monin Caramel Apple syrup
• 1/2 oz. Monin Spicy Red Cinnamon syrup
• 2 shots of espresso
• 8 oz. steamed milk (or to taste)

Directions

Combine the syrups into your serving mug, pull shots and mix in. Pour steamed/frothed milk over it and garnish with a splash of cayenne pepper (if you know how to rock it right, that is).

Recipe: Blueberry Parfait Mocha

We’re trying to hold onto summer with our bare teeth, but the weather is not cooperating. The iced drinks have been front and center for awhile, so here’s a warm concoction for you to enjoy if chillier weather is nipping at your toes.

Ingredients

• 1 oz. Monin White Chocolate Sauce
• 3/4 oz. Monin Blueberry Syrup
• 2 shots of espresso
• Steamed milk to taste

Directions

Mix sauce, syrup and espresso in a cup; stir while filling with steamed milk. Garnish with whipped cream and fresh blueberries if you have ‘em.

Recipe: Frozen Apple Pie

It’s hot! It’s sultry! It’s so deliciously summery here in the Pacific Northwest, we need something icy sweet to help us cool off. But you know we always have to have a little bit o’ spice with our sweetness, right?

Ingredients

• 2 oz. Monin Caramel Apple syrup
• 1/2 oz. Monin Cinnamon syrup
• 4 oz. vanilla ice cream
• 2 cups of ice

Directions

Combine everything in a blender and blend until smooth. Pour into serving glass and garnish with caramel sauce and cinnamon-dusted apple slice.

Recipe: Neapolitan Cooler

While perhaps not authentically from Naples, the long-adored combo of chocolate, strawberry and vanilla found in Neapolitan ice creams, cakes and other assorted desserts is the inspiration for this lovely iced drink. It’s coffee-free, but you could experiment with it, perhaps — although, it may make it a very different concoction indeed.

Ingredients

• 1/4 oz. Monin Dark Chocolate syrup (not sauce)
• 1/2 oz. Monin Strawberry syrup
• 1/4 oz. Monin Vanilla syrup
• Cold milk
• Ice

Directions

1. Fill a serving glass with ice.
2. Add syrups.
3. Fill with cold milk
4. Serve with spoon for mixing
5. Garnish with whipped cream, chocolate shavings and a strawberry slice — if you want.

Recipe: LemonPomStraw

Lemonade is surely the hallmark of summer and there’s something very special about lemonade + strawberry. But can you take a great thing and make it even greater? We’d like to think so! Watch Jess whip up a couple glasses of lemonade with the sweet accents of strawberry and pomegranate. Supermeowyum!

Recipe: Blood Orange Sangria

We’re huge fans of sangria and since we just added Monin’s Blood Orange syrup to our repertoire, we had to try out this recipe and found it very tasty. It was originally for a single serving, but we know how you do and we kicked it up to a full pitcher. Perfect for summer weekend libations!

Ingredients

• 16 oz. chardonnay
• 2 oz. orange/citrus-flavored vodka
• 2 oz. Monin Cherry syrup
• 2 oz. Monin Blood Orange syrup
• 4 oz. orange juice
• Ice
• Lemon lime soda

Directions

1. In a large pitcher, combine wine, vodka, syrups and orange juice, stir well to mix. Add ice to fill.
2. To serve, pour out in individual pint glasses and top with a splash of lemon lime soda — perhaps garnish with an orange or a cherry.
3. Toast the sunshine and drink on up!

How to Make a Mocha

Mmmmmmmocha. When coffee and cocoa beans hook up and get real with each other, they create one of the most enduring and appreciated flavor combos around. You’d be hard pressed to find someone who doesn’t dig the espresso-infused chocolatey goodness of a well-crafted mocha — and while it may be a little on the sweeter side than some of us can handle in the morning (Read: Gail), it’s a nice mid-afternoon pick-me-up or a great option for an after dinner dessert.

There are many different ways in which you could whip up this drink, and we asked Gail to demonstrate two variations. First, she pulled the shots into the chocolate, mixed them together and then added steamed milk on top. Second, she made chocolate milk, steamed that up and then combined it with a separately pulled espresso shot. Watch her make choco-magic on the Rocket Giotto Evoluzione!

Recipe Video: Snake Bite

In follow-up to the Snake Bite recipe we posted last week, here is a how-to video showing this delicious concoction in action! If you haven’t tried it yet, we don’t know what you’re waiting for — it’s seriously delectable.

How to Make ‘Cuban Coffee’

We don’t know everything there is to know about Cuba or all the ways in which it’s residents, expatriates and members of the diaspora dig their coffee, but we do know that this sweet and strong preparation is enjoyed by friends in Miami. Gail whips up a Cuban Coffee — incorporating sugar with the coffee grounds and pulling them together — on the La Marzocco GS/3. Sweet!

Recipe: Snake Bite

Summer is finally rearing its sassy little head here in the Pacific Northwest of the US and nothing is more refreshing than…chipotle? Sure, let’s go with that! This delicious drink is great blended or shaken and served up (with a little vodka, perhaps?) — sweet, tart and little bit o’ spice to finish things off.

Ingredients

• Ice (to taste)
• 5 oz. lemonade
• 3/4 oz. Monin Strawberry syrup
• 1/2 oz. Monin Chipotle Pineapple syrup
• Splash of lemon lime soda

Directions

Combine all ingredients except soda into the blender and blend until smooth. Pour out into serving glass and top with a splash of soda. Enjoy!