Article Directory :: Food & Drink Articles Making Unusual Coffee Drinks By Fenton Wayne Republish: EasyPublish™ Published: 15Oct2008 Word count: 433 Viewed: 357 time(s) Get Free Content For Your Site We all enjoy our favourite espresso, latte or cappuccino and the choice and quality has improved greatly over the years, but what about trying something a bit different? In order to make your own unusual speciality coffee drinks or to produce them in your catering establishment you will need a few extra ingredients. In addition to your espresso beans, sugars, milk and chocolate dustings that are used to make most standard coffee drinks you will need to purchase a supply of cherries, almonds, hazelnuts, whipped cream and ground cinnamon. These will probably suffice for most recipes and of course not all are required for every recipe. The final ingredients required however, are flavoured syrups. These special syrup flavourings are available from good coffee retailers or can be ordered over the internet easily enough. If you run your own establishment then your usual coffee supplier will probably stock these items and can deliver them with your usual coffee order. There are several makes of flavoured syrups available depending on which country you are from, but my particular favourite are the 1883 de Philibert Routin brand from France. The most common flavoured syrups are vanilla, chocolate, amaretto, cinnamon, caramel, Irish Cream and hazelnut, but more exotic and unusual flavours are available for more elaborate recipes. Why not start with a couple of flavours and build up a collection as you get to know and experience various recipes. There are many recipes freely available on the internet which you can try out as well as experimenting and perhaps designing your very own! To get you started here's a couple you may want to try out. We assume you have you own espresso machine with steam wand and are familiar with steaming and foaming milk. Mochanilla Ingredients: 16 ml chocolate syrup 16 ml vanilla syrup 1 shot of espresso 6 oz (180 ml) cold milk Whipped cream Cocoa powder Method: Mix together the two syrups and the milk in a jug. Steam foam the mixture. Pour the espresso into a 12 oz (250 ml) glass, and add the steamed milk mixture. Top with whipped cream and dust with cocoa powder. Bistro de Paris Ingredients: 8 ml hazelnut syrup Double shot of espresso coffee Whipped cream Shaved hazelnut Method: Pour the hazelnut syrup into a 6 oz (180 ml) cup. Add a double shot of espresso and stir. Top with whipped cream and garnish with shaved hazelnut. Try making these at home for a delicious change or offering them at your own catering establishment as an alternative - you may be surprised at how popular they will become. More unusual coffee recipes can be found at http://www.cafebar.co.uk in our Coffee School Section EasyPublish™ this article - publishers click here More articles by Fenton Wayne

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