Pour the banana and hazelnut liqueur and caramel syrup into a 12-ounce latte mug.
Add the espresso, then the steamed milk.
Stir once around, lifting up the syrups from the bottom of the mug.
Dust with ground hazelnuts.
In a bowl, whip together the yogurt, dried milk and herbs. Place Mr. Coffee filter into a sieve or colander.
Spoon the yogurt mixture into the filter.
Suspend the filter above a bowl (cover the exposed surface with waxed paper).
Place into the refrigerator for 24 hours.
The whey will separate from the cheese and drop into the bowl.
The longer the cheese is left in the refrigerator, the firmer the cheese.
Remove the cheese and serve with crackers. Store in closed container.
Brew coffee according to your coffee machines directions.
Blend ingredients in blender, longer as necessary for larger pieces of ice.
Blend in coffee once brewed.
Pour into glasses.
Top with whipped cream and caramel drizzle.
Serve.
Place coffee granules in medium bowl. Add boiling water and whisk together. Whisk in sweetened condensed milk and cold water until completely blended. Pour coffee mixture into 2 quart pitcher. Add chocolate milk; stir to mix. Chill at least 1 hour before serving.
Add boiling water to coffee.
Whisk in condensed milk.
Add cold water.
Pour coffee into pitcher and add chocolate milk.
Chill 1 hour.
rew basket along with ground coffee / espresso. Add cold water to
llow the recipes for two batches of Cold Brew Coffee Buttercream
1 cup of strong coffee.
2/3 cup evaporated
For the pumpkin latte mix, combine pumpkin puree with sugar. Season with cinnamon, cloves, nutmeg and ginger. Set aside. Combine 1 2/3 cups milk and vanilla sugar. Warm briefly. Add coffee and spiced pumpkin puree. Keep warm.
Heat remaining milk. Froth with a mini frother or whisk until foamy. Pour hot pumpkin latte mix into a glass. Top with milk foam and sprinkle with sugar cinnamon. Serve hot.
Prepare the Vanilla Latte according to instructions on the packaging.
Add a generous scoop of vanilla ice cream.
The new Van Houtte Specialty Collection offers four beverages designed for Keurig K-Cup systems, including the Vanilla Latte mentioned in the recipes. You can find all of them on Keurig.ca, in grocery stores and certain retailers.
efrigerator.
MAKE THE LATTE:
Brew your coffee as you normally
Prepare the Vanilla Latte according to instructions on the packaging.
Add the chocolate hazelnut spread to the cup and stir well.
Add the marshmallows.
Crumble the graham cracker over the marshmallows.
The new Van Houtte Specialty Collection offers four beverages designed for Keurig K-Cup systems, including the Vanilla Latte mentioned in the recipes. You can find all of them on Keurig.ca, in grocery stores and certain retailers.
Place coffee grounds in a large glass
Combine the Coconutmilk Creamer, coconut oil, turmeric, and black pepper in a saucepan and gently heat through.
Sweeten to taste with agave or maple syrup.
To make the latte, add the Golden Coconutmilk Creamer to hot coffee, or espresso Americano to taste.
Foam the coffee mixture with a steam or hand wand.
Stir together the vanilla creamer, pumpkin spice creamer, instant coffee granules, and sugar. Store the latte mix in an airtight container.
For 1 serving, place 2 tablespoons latte mix in a coffee cup. Add 1 cup boiling water, and stir to dissolve.
In a latte cup, stir together honey and remaining ingredients.
I do not have an espresso maker, so I brew strong coffee and heat the milk and honey until frothy in my Mochalatte appliance.
Timing depends on your coffee appliance.
inutes. Cool thoroughly.
Dissolve coffee crystals in 1 1/2
Heat Carnation MIlk and coffee. Stir in vanilla extract. Pour into coffee cups. Stir in chocolate truffle. Relax and savour the moment!
TIP: Refrigerate any leftover latte mixture for up to two days. Just reheat, stir in the chocolate and enjoy -.
Pour the syrups and espresso into a 12 oz latte mug.
Add the steamed milk.
Garnish with whipped cream and hang a small candy cane on the rim of the mug.
ith paper liners. Dissolve instant coffee in 1/4 cup boiling