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RECIPES: Gingerbread Latte & Hazelnut Cream Coffee

After Thanksgiving dinner, we served two specialty coffee recipes that were sent to us by Krups, a leader in coffee and espresso makers and other kitchen appliances.

Both recipes were hits, and we’ll continue to make them throughout the holiday season. Although guests will appreciate them, you don’t need a special occasion: Make them as a treat for yourself.

The second recipe is enhanced with liqueurs. You can also add a shot of coffee liqueur to the Gingerbread Latte.

GINGERBREAD LATTE

Ingredients

  • 2 fluid ounces espresso coffee
  • 2 tablespoons gingerbread flavored syrup (also
    available in sugar-free)
  • 1/2 cup milk, steamed
  • 1/8 cup milk, frothed
  • 1 pinch pumpkin pie spice
  • 1/2 teaspoon vanilla powder
  •  

    Warm up with a gingerbread latte. Photo
    courtesy Amoretti.com.

     

    Preparation

    1. In a coffee mug, combine espresso coffee with gingerbread syrup.
    2. Pour in steamed milk and frothed milk. Sprinkle with pumpkin pie spice and vanilla powder. Makes one serving.

    COFFEE HAZELNUT CREAM

    Ingredients

  • 1 shot coffee liqueur
  • 1 shot Irish cream
  • 1-1/2 shot hazelnut liqueur
  • 4 cups hot coffee
  • Cream
  •  
    Preparation

    1. Mix coffee and liqueurs in a pot. Pour into individual cups.
    2. Serve with a pitcher of cream. Makes four servings.

      





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