Ingredients
Equipment
Method
- For the Peppermint Mocha: Stir milk, cocoa powder, and mint syrup in a cup or milk frother. Heat until hot. Brew espresso shots and pour into the milk mixture. Stir to combine. Top with whipped cream and candy canes if desired. Serve.
- For the Eggnog Latte: Stir milk, eggnog, and nutmeg in a cup or milk frother. Heat until hot. Brew espresso shots and pour into the milk mixture. Stir to combine. Top with whipped cream and extra nutmeg if desired. Serve.
- For the Gingerbread Latte: Stir milk, simple syrup, cinnamon, and ginger in a cup or milk frother. Heat until hot. Brew espresso shots and pour into the milk mixture. Stir to combine. Top with whipped cream and extra ginger if desired. Serve.
- For the Caramel Brulee Latte: Stir milk, caramel syrup, and vanilla in a cup or milk frother. Heat until hot. Brew espresso shots and pour into the milk mixture. Stir to combine. 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 sweet cream.
- Add 1 cup of cold brew to a glass. 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 espresso, you can use dark roast drip coffee. Syrups and cold brew can be made ahead of time.