9 ESPRESSO RECIPES FOR WHEN YOU DIDN'T GET YOUR BEAUTYREST

Simmons
November 22, 2015

Happy National Espresso Day!

To celebrate, we’re sharing ten of our favorite espresso recipes from Seattle Coffee Gear for those mornings when you just didn’t get enough Beautyrest. Enjoy these caffeinated concoctions!

#1 APPLE SPICE LATTE

Ingredients

  • 3 apples, juiced (yields about 1/2 a cup)
  • 1/2 cup unsweetened almond milk
  • 1 oz espresso
  • Dash of cinnamon & nutmeg

Directions

  • Start by juicing your apples; if you produce more than 1/2 cup, measure out that amount and then combine with the almond milk in a frothing pitcher.
  • Froth the milk and juice combination together until it has reached your desired temperature.
  • Pull your shot of espresso and combine it all in your serving mug; garnish with a dash of nutmeg and cinnamon.

#2 CINNAMON ROLL LATTE

Ingredients

  • 3/4 oz vanilla syrup
  • 3/4 oz cinnamon syrup
  • 2 oz espresso
  • 8 oz steamed milk
  • Cinnamon powder (for garnish)

Directions

  • Combine syrups together, pull shot and mix well.
  • Add steamed milk.
  • Garnish with a dash of cinnamon.

#3 CREAMY CARAMEL PUMPKIN SPICE LATTE

Ingredients

  • 1/2 oz. Caramel sauce
  • 1/2 oz. Pumpkin Spice syrup
  • 3/4 oz. Candied Orange syrup
  • 2 shots of espresso
  • Steamed milk (to taste)

Directions

  • Combine sauce and syrup together, add espresso and stir.
  • Top with steamed milk.

#4 TOASTED MARSHMALLOW LATTE

Ingredients

  • 1 oz White Chocolate sauce
  • 1/2 oz Roasted Chestnut syrup
  • 2 oz espresso
  • 10 oz steamed milk

Directions

  • Combine sauce and syrup together in a large mug.
  • Add the espresso shots and stir well to mix.
  • Top with steamed milk.

#5 SKINNY MUDSLIDE

Ingredients

  • 1/2 oz Sugar Free Irish Cream syrup
  • 1/2 oz Sugar Free Dark Chocolate sauce
  • 1 shot of espresso
  • 6 oz fat free milk
  • Ice

Directions

  • Combine all ingredients in a shaker and shake well.
  • Pour into a serving glass and enjoy.

#6 PUMPKIN ESPRESSO SMOOTHIE

Ingredients

  • 1 can of pumpkin (15 oz)
  • 3 cups milk
  • 1/2 cup vanilla yogurt
  • 2 oz of espresso
  • 1/2 oz Pumpkin Spice syrup

Directions

  • Put the pumpkin in the freezer the night before you’re going to make your smoothie.
  • Once the pumpkin frozen, put all ingredients in the blender and blend until smooth.
  • Garnish with crushed cinnamon graham crackers, if desired.

 

#7 PEANUT BUTTER CUP LATTE

Ingredients

  • 1 oz Dark Chocolate sauce
  • 1/2 oz Peanut Butter Syrup
  • 2 oz espresso
  • 10 oz steamed milk
  • Whipped cream & frozen peanut butter cup chunks (for garnish)

Directions

  • Combine sauce, syrup and espresso together in serving cup.
  • Add milk and stir well to combine.
  • Top with whipped cream and a sprinkling of frozen candy.

#8 MOCHA SMOOTHIE

Ingredients

  • 1/2 cup milk
  • 1/4 cup powdered milk
  • 1 oz Dark Chocolate sauce
  • 2 tablespoons sugar
  • 1 tablespoon Vanilla syrup
  • 2 cups coffee ice cubes

Directions

  • Coffee ice cubes: Brew a pot of your favorite coffee and pour into an ice cube tray, freeze until frozen solid.
  • Combine all the ingredients in a blender and blend about 30 seconds, or until 4 peaks appear in the blender. Be careful not to over blend.

#9 WHITE CHOCOLATE MACADAMIA NUT MOCHA

Ingredients

  • 1/2 oz White Chocolate sauce
  • 1/2 oz Macadamia Nut syrup
  • 2 shots of espresso
  • 7 oz steamed milk

Directions

  • Combine sauce and syrup, mix well.
  • Add the shot and stir to incorporate.
  • Top with steamed milk and garnish with whipped cream.