The fall and winter months are long and, depending where you live, can get as cold as all get out. But lengthy and near frigid days just give us all the more time and reason to savor our coffee. Which is why we’ve come up with a new batch of four seasonal drinks to splendidly fill the holiday season with fresh new flavors and toasty takes on classic drinks.
Expertly assembled to cover the span between October and the new year, each drink can warm your spirits and tastebuds all season long! So let’s get brewing:
Iced Caramel Bourbon Latte
The rule for cold-weather drinks used to be it had to be piping hot. Well not anymore! This cocktail is just how we Americans like it: as cold as Alaska, freezing temps be darned! It also has bourbon, so it’s the kind of drink you’d want when rescued by a St. Bernard.
Special Equipment
- TK-01 or TK-02 espresso machine
Ingredients
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1 oz. brown sugar simple syrup (1:1 hot water and sugar)
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1 shot espresso
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1 oz. bourbon
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2 tsp. caramel sauce
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Milk of your choice
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Ice
Directions
- Brew one shot of espresso and allow it to cool.
- To a glass add your brown sugar simple syrup, followed by caramel sauce. (We like to swirl this around the cup for dramatic effect).
- Add ice, bourbon, and then the shot of espresso.
- Top off with your favorite milk and stir. Enjoy!
Spiced Dirty Chai Latte
Masala chai is wonderful for many reasons, not least of which is the delicate combo of warming spices. Cardamom and ginger? Sign us up! Dropping in a shot of espresso adds another layer of flavor (and another level of caffeine).
Special Equipment
-
Fine mesh strainer or tea ball
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TK-01 or TK-02 espresso machine
Ingredients
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3 tsp. masala chai mix
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6 oz. boiling water
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1-2 shots espresso
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1/8 tsp. ground cinnamon
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1 tbsp. honey
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Star anise pod (optional)
Directions
- Bring water to a boil and steep your chai for 3 minutes.
- Strain your tea into a mug and place under your machine’s spout.
- Steam hot milk directly into the mug. Brew your espresso right over top.
- Finish the drink with some honey, a bit of cinnamon, and a star anise for garnish. Enjoy!
Campfire Cappuccino
It’s physically impossible to enjoy toasted marshmallow without feeling instantly more cozy. We take it to ten with the addition of smoked salt, maple syrup, and steamy fresh-brewed espresso.
Special Equipment
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TK-01 or TK-02
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Cooking torch
Ingredients
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1-2 shots espresso
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Milk of your choosing
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Smoked salt
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2 tbs. smoked maple syrup
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1/4 cup marshmallow fluff (slightly melted)
Directions
- To your most campfire-appropriate mug add maple syrup and place your machine’s drip tray.
- Brew espresso and mix to combine. Steam your milk on the frothiest setting, but leave enough room for the marshmallow.
- Once your fluff is melty enough to work with, spoon on top of your cappuccino.
- Light your torch and gingerly wave it around the marshmallow. Make quick sweeping motions to just caramelize the top without burning it (a few black bits are ok, as they give that quintessential campfire ‘mallow look).
- Top with a sprinkle of salt and enjoy!
Eggnog Latte
It’s been two years since Starbucks dropped this custardy concoction from their seasonal menu, and for some, the pain is unbearable. We’re not worried, though, since you can make a better version at home with Terra Kaffe.
Special Equipment
- TK-01 or TK-02
Ingredients
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2 shots TK-01-made espresso
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3 oz. eggnog
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3 oz. skim milk or any fat free plant-based alternative
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1/8 tsp. nutmeg (for garnish)
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Ice (optional)
Directions
- Pull a couple shots using Terra Kaffe's own Classico House Blend. Set aside to cool.
- Froth your skim milk to make it extra fluffy. Once steamed, combine with equal parts eggnog in your serving glass. Mix to combine.
- Add ice, espresso, and stir. Garnish the top with nutmeg.
- If you’d like to make a hot version, follow the above steps without adding ice and warm up your eggnog on the stove (without boiling!) before incorporating.
