Festive Coffee Shop Drinks E-Book

Hannah Miles

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 83

Veröffentlichungsjahr: 2023

Beschreibung

Recipes for an array of coffee-shop style drinks that will bring that festive feeling into your own home. Who doesn't love a trip to the coffee shop at any time of year, but the excitement and anticipation for the release of the festive-themed drinks menu is legendary. Think gingerbread, pumpkin spice, candy cane, toffee nut, praline, marshmallow, spiced cookie… the list goes on. Festive Coffee Shop Drinks delivers on all fronts, showing you how to prepare and master your favourite festive drinks at home. All the seasonal flavours are covered in inventive, easy-to-follow recipes, all topped off with a section to take your festive faves to the next level by making boozy versions of the usual fare. A section on making your own flavoured syrups is included as well as some legendary ice cold offerings to complete this festive collection.

Leseprobe

Festive

Coffee Shop Drinks

Festive

Coffee Shop Drinks

MORE THAN 50 HOLIDAY-INSPIRED RECIPES FOR COFFEES, HOT CHOCOLATES & MORE

WITH RECIPES BY

HANNAH MILES

WITH PHOTOGRAPHY BY

ALEX LUCK

For my fiancée John, who slurped all the milkshakes, love you xxx

Senior Designer Toni Kay

Editorial Director Julia Charles

Creative Director Leslie Harrington

Production Manager Gordana Simakovic

Food Stylist Lorna Brash

Prop Stylist Luis Peral

Indexer Hilary Bird

First published in 2023 by

Ryland Peters & Small

20–21 Jockey’s Fields

London WC1R 4BW

and Ryland Peters & Small, Inc.

341 East 116th Street

New York NY 10029

www.rylandpeters.com

Text © copyright Hannah Miles and Louise Pickford 2023.

Design and photography © copyright Ryland Peters & Small 2023. See page 128 for picture and recipe credits.

ISBN: 978-1-78879-554-8

eISBN: 978-1-78879-570-8

10 9 8 7 6 5 4 3 2 1

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

Printed and bound in China

CIP data from the Library of Congress has been applied for. A CIP record for this book is available from the British Library.

NOTES

* Both British (metric) and American measurements (imperial plus US cups) are included; do not to alternate between the two within a recipe.

* All spoon measurements are level unless specified otherwise. Note that a level tablespoon (tbsp) is 15 ml and a level teaspoon (tsp) is 5 ml.

* To sterilize screwtop jars or bottles, preheat the oven to 160°C/150°C fan/325°F/gas 3. Wash the vessels and their lids in hot soapy water then rinse but don’t dry them. Remove rubber seals, put the jars on a baking sheet and into the oven for 10 minutes. Soak the lids in boiling water for a few minutes before using.

Contents

Introduction

How to make good coffee at home

Decorating your festive drinks

Basic recipes: Syrups & Sauces

HOT COFFEE & TEA DRINKS

MOCHAS & HOT CHOCOLATES

FRAPPES, SHAKES & COLD BREWS

Index

Acknowledgements & credits

Introduction

There are people who count the days until the first release of the festive-themed drinks menu at their local coffee shop and I am definitely one of those people. I know it is time to start the Christmas countdown when I take my first sip of a spicy gingerbread latte and, as you have bought this book, I expect you already have your own firm favourite too! I have put together a collection of deliciously festive beverages to further tempt you, with ideas for treats to make at home such as warming lattes and cappuccinos, as well as ice cream shakes, ice-blended frappés and cold brews.

In the pages that follow you will find hints and tips on how to make your coffees like a pro barista, from frothing milk to batching basic cold brew coffee. I’ve also included easy recipes for making coffee shop-style flavoured syrups at home. Choose from toffee nut, gingerbread and Irish cream, as well as vanilla and peppermint, plus sticky chocolate and caramel sauces which can be used to decorate latte glasses or simply drizzled over finished drinks just before serving. There are also ideas for decorating your coffees, with stencilling, feathering and even edible glitter for adding a extra little Christmas sparkle!

The Hot Coffee & Tea Drinks chapter contains all the classic coffees you might expect to find — vanilla latte, caramel macchiato and the hugely popular toffee nut latte. There are also some modern ideas to try, such as the delicious Dutch caramel stroopwafel latte, peppermint white mocha and a yummy fluffernutter latte, which combines peanut butter and toasted marshmallow fluff, inspired by the popular fluffernutter sandwich! For a sophisticated drink there is a perfumed pistachio latte and for those of who prefer dairy-free drinks why not try an almond latte or a toasted coconut latte? For an extra warming grown-up treat, sip a rum coffee with burnt sugar syrup or a boozy Caribbean coffee.

The next chapter features Mochas & Hot Chocolates inspired by candy treats such as a malt ball hot chocolate, a mega brownie hot chocolate and an orange hot chocolate. For a reminder of campfire summers, there is a s’mores hot chocolate and an autumn/fall inspired toffee apple white hot chocolate with candy apples.

In the Frappés, Shakes & Cold Brews chapter you’ll find a variety of chilled treats, ideal for any Christmas holiday spent in the sunshine. For those who want a festive indulgence, the shakes in this chapter will not disappoint — there is a doughnut freakshake, a ‘cereal milk’ shake and a cookies and cream shake. And for a party there’s also a recipe for a stylish cold brew espresso martini cocktail.

So this festive season, why not get cosy and invite friends and family over for a coffee party in the comfort or your own home?

Festive Coffee Greetings to you all, love Hannah xxx

How to make good coffee at home

The recipes in this book predominantly use espresso coffee so you will ideally need a coffee machine at home. The flavour of your espresso will depend on the type of machine you choose, the steam pressure it reaches, the type of coffee used and the temperature of your water. There is no right or wrong way to make your coffee: as long as you make it to your own taste, it will work in these recipes.

If you do not have a coffee machine you can use espresso instant powder. The taste will not be quite as good as a freshly brewed espresso but will still make an enjoyable hot drink.

CHOICE OF MILK

There are a wide variety of milks you can use for these recipes. I generally use skimmed dairy milk which froths very well, but whole/full-fat and semi-skimmed milks work well, and for those who do not drink dairy, there are a wide variety of plant-based milks available, such as almond, cashew, coconut and rice. These milks often come in sweetened and unsweetened versions. For the recipes in this book, it is best to use unsweetened milk as the drinks often contain syrups and so adding a sweet milk may make the drinks too sweet. The difference between latte and cappuccino is the milk to coffee ratio. In a cappuccino you should have equal quantities of espresso, steamed milk and foam, which makes a lighter coffee. Lattes traditionally have a lot more steamed milk with just a small layer of foam on top and so are a heavier drink.

STEAMING/FROTHING

There are several ways to froth milk. Many coffee machines have a milk steamer nozzle attached (pictured left), which pumps hot steam into the milk to foam it and heat it at the same time. Other machines have steam frothers, which whisk the milk with steam. If you do not have a coffee machine you can heat your milk in a saucepan on the hob/stovetop and then use an electric handheld milk frother to foam the milk in the pan. These are inexpensive and produce a really good frothy milk so are a great substitute. Both dairy and plant-based milks can be successfully frothed by using either of these methods.

COLD BREW COFFEE

Cold brew coffee is made, as its name suggests, with cold water. The coffee takes 24 hours to prepare so you need to plan ahead. It will keep for 5 days in the refrigerator but has the best taste in the first few days so it is best to make small batches more regularly rather than making a large batch, particularly as the effort involved is minimal. The general rule of thumb is that you should use 8 times the amount of water to coffee, but if you prefer a stronger coffee you can halve the amount of water. For the best flavour, I prefer to use coffee beans and grind them coarsely in a strong food processor or blender, just before making the coffee for maximum flavour, but you can use course ground coffee (suitable for a cafetiere/French press) to save time. Do not use finely ground coffee as this can lead to grounds in the coffee and give an unpleasant texture. Cold brew coffee can be used hot or cold. If serving hot, simply reheat the coffee in a saucepan. Here is a recipe:

50 g/½ cup coffee beans or coarse ground coffee 400 ml/1¾ cups water

blender or coffee grinder (if using coffee beans) coffee filter paper or muslin

MAKES 400 ML/1¾ CUPS

Grind the beans coarsely (if using coffee beans) and place the coffee in a jug/pitcher or bowl. Pour over the cold water and cover with clingfilm/plastic wrap and leave for 24 hours to steep. You can leave in the refrigerator or at room temperature. Some say that leaving in the refrigerator can mean less coffee flavour is imparted. It is your call but I generally use the refrigerator if I am using the coffee to make cold coffees as it is ready to use at the end of steeping, rather than then having to wait longer to chill the coffee after straining. After 24 hours strain the coffee through filter paper or muslin, to remove all the coffee grounds. The strained coffee is then ready to use for your recipe of choice.

Decorating your festive drinks

There are so many ways to decorate your drinks using really simple techniques that will take your creations from ordinary to festive in a few simple flourishes.

Sprinkles — for instant wow factor use festive sugar sprinkles on top of whipped cream to add colour and a little sweetness.

Sugar crystals — sprinkle coloured sugar crystals on top of your drink which can then be stirred into the coffee to sweeten it – red and green crystals looks very Christmassy!

Candy canes