Ingredients
Equipment
Method
- For the Peppermint Mocha: Stir milk, cocoa powder, and mint syrup in a large 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 large 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 large 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 large 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.
- Add 1 cup of cold brew to a glass and 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 2 weeks in advance, cold brew up to 10 days, and Irish cream up to 1 week.