Hot Drink Recipes
These recipes are provided as a general guide. There are widely varying opinions about what makes the “perfect” specialty drink. We encourage you to master the basics, then experiment to create drinks that you and your customers love. Measurements indicated below are approximate and intended to be a guide to proportions.
Mexican Mocha (As seen on Rogers "Daytime")
1 bar of 70% cocoa chocolate
100mL warm milk
Pinch of chili powder
A sweeter, more acidic coffee, such as Ethiopia or Costa Rica, made in a French press or Chemex – 1 gram of ground coffee per every 15mL of just off the boil water.
Grate or chop up the chocolate bar. Add chocolate to the bottom of your cup. Pour a small amount of hot coffee over top of the chocolate and stir until the chocolate is incorporated fully. Fill the rest of the cup with coffee and milk. Add a pinch of chili per cup and serve.
Cappuccino (6 oz)
Single espresso, 4 oz steamed milk and ½” milk foam
Cappuccino (12 oz)
Double espresso, 8 oz steamed milk and ½” milk foam
Espresso, long (It. "lungo")
One 40 ml (1.35 fl oz) shot of espresso
Espresso, short (It. "ristretto")
One 20 ml (.65 fl oz) shot of espresso
Latte (12 oz)
Single espresso, 9 oz steamed milk and 1 tbsp milk foam
Latte (16 oz)
Double espresso, 12 oz steamed milk and 1 tbsp milk foam
Mocha (12 oz)
Single espresso, 9 oz steamed milk, chocolate sauce and whipped cream
Mocha (16 oz)
Double espresso, 12 oz steamed milk, chocolate sauce and whipped cream
Popular Drink Variations
Affogato (It. "drowned")
Espresso served over ice cream. Traditionally vanilla ice cream is used, but some coffehouses or customers prefer chocolate ice cream (this variation is sometimes called an "affogato mocha").
Americano (It. "American")
Espresso and hot water, classically using equal parts each, but many individuals prefer a greater volume of water. Rarely, if ever, ordered by Italians.
Red Eye or Black Eye
A cup of drip coffee with two shots of espresso in it. Also known as a slingblade, a depth charge, a shot in the dark, an Al Pacino, an autobahn or a hammerhead.
Breve (It. "short")
Espresso in half and half, in proportions equal to those of a caffè latte. Similarly, a mocha breve is espresso, chocolate, and half and half in proportions equal to those of a cafè mocha.
Café Bonbon (Sp. "candy coffee")
A shot of espresso served in a small glass filled with condensed milk. The shot and the milk remain separate unless stirred, as in a black and tan.
Café Cubano (Sp. "Cuban")
Sugar is added to the espresso grounds during brewing for a sweet taste. Sugar can also be whipped into a small amount of espresso after brewing and then mixed with the rest of the shot.
Caffè Macchiato (It. "stained")
A small amount of foam is spooned onto the espresso. The cafè macchiato is to be differentiated from the latte macchiato (described below), which is what Starbucks serves under titles such as "caramel macchiato," "marble mocha macchiato," and "maple spice macchiato."
Café Noisette (Fr. "hazelnut coffee")
Espresso cut with warm milk, similar to a cortado. The combination of dark French roasted coffee and milk gives a nutty taste, hence the name.
Corretto (It. "corrected")
Some sort of liquor added.
Cortado (Sp./Port. "cut")
Espresso "cut" with a small amount of warm milk.
Doppio (It. "double")
Two shots of espresso in one cup.
Dry
More foamed milk, less steamed milk.
Espresso con Panna (It. "espresso with cream")
Espresso with whipped cream on top.
Flat White
A coffee drink very popular in both Australia and New Zealand, made of one-third espresso and two-thirds steamed milk.
Latte (It. "milk")
This term is an abbreviation of "caffè latte", coffee with milk, an espresso based drink with a volume of steamed milk, served with either a thin layer of foam or none at all, depending on the shop or customer's preference.
Latte Macchiato (It. "stained milk")
Essentially an inverted caffè macchiato, with the espresso poured on top of vanilla-flavored milk and flavored sauce (most often caramel or chocolate) drizzled on top of the foam.
Long Black
Espresso and hot water in equal parts.
Lungo (It. "long")
More water (about double) is let through the ground coffee, yielding a weaker taste (40 ml).
Mocha
Normally, a latte blended with chocolate. This is not to be confused with the region of Ethiopia or the coffee grown in that region (which is often seen as 1/2 of the blend "mocha java.")
Room
Leave 1/2” inch at top of cup.
Skinny
Use skim or non-fat milk.
Split
Half regular, half decaffeinated coffee.
Wet
Less foamed milk, more steamed milk.
Whipless
No whipped cream.
Includes abbreviated content from wikipedia.org/wiki/espresso.
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