Coffee recipes | schaerer - coffee comes to life

Monument Ginger

Quantity	Ingredients	Preparation
2 tsp.	sweetened condensed milk	Pour into glass
1 pinch	dried ginger	Add to condensed milk
30 ml	espresso	Pour
20 ml	milk foam	Fill

Use: 0.6 cl glass

Pepper Dune

Quantity	Ingredients	Preparation
2 tsp.	white chocolate	Melted
1 pinch	white pepper	Sprinkle on chocolate
30 ml	espresso	Add
20 ml	milk foam	Pour over the espresso

Use: 0.6 cl glass

Lemon Sweetie

Quantity	Ingredients	Preparation
10 ml	cane sugar syrup	Pour into cup
30 ml	espresso	Add
To taste	lemon zest	Add to milk before frothing
30 ml	milk foam	Pour over the espresso

Use: 0.6 cl cup

Orange Treasure

Quantity	Ingredients	Preparation
2 tsp.	melted chocolate	Pour into cup
30 ml	espresso	Add
To taste	orange zest	Add to cream
~30 ml	cream	Whip until frothy and pour over the drink

Use: 0.6 cl cup

Cherry Lady

Quantity	Ingredients	Preparation
2 tsp.	melted chocolate	Pour into glass
20 ml	cherry syrup	Add
30 ml	espresso	Add
~30 ml	cream, whipped	Decorate the drink
Some	grated chocolate	Sprinkle over the whipped-cream topping

Use: 100 ml glass

Clove Honey

Quantity	Ingredients	Preparation
3 tsp.	melted chocolate	Pour into cup
1 tsp.	honey	Add
1 pinch	cloves	Add
~90 ml	coffee	Pour
To taste	cream	Shake lightly in a shaker and pour carefully over the drink

Use: ~120 ml cup

Chocolate Sunrise

Quantity	Ingredients	Preparation
2 tsp.	melted chocolate	Pour into cup
5 g	orange sugar	Add
~90 ml	coffee	Pour
~150 ml	creamy milk foam	Fill

Use: ~250 ml cup

Miss Maple Coffee

Quantity	Ingredients	Preparation
40 ml	maple syrup	Pour into cup
1 pinch	dried ginger	Add
~90 ml	coffee	Pour
Option:	milk, cream or whipped cream	Serve as accompaniment

Use: ~100 ml cup

Chestnut Nugget

Quantity	Ingredients	Preparation
30 ml	espresso	Fill into cup
1 tsp.	sweet chestnut purée	Mix with milk
~70 ml	milk	Froth milk and add to espresso
1 dash	vanilla paste	Add to cream
30 ml	cream	Whip slightly and spread over the cappuccino

Use: ~120 ml cup

White Chocolate Marble

Quantity	Ingredients	Preparation
2 tsp.	white chocolate, melted	Pour into cup
5 ml	orange blossom essence	Add
30 ml	espresso	Add
1 pinch	cinnamon	Add
~80 ml	creamy milk foam	Fill

Use: ~120 ml cup

Spice Islands

Quantity	Ingredients	Preparation
30 ml	espresso	Fill into cup
80 ml	milk	Froth up spices with the milk
2 pinches	cinnamon	and pour over the espresso
1 pinch	cardamom
A few	cloves
A little	white pepper
A little	chilli powder

Use: ~120ml cup

Crusoe Mint

Quantity	Ingredients	Preparation
25 g	dark chocolate, pieces	Place into cup,
30 ml	hot milk	stir together with milk
30 ml	espresso	Add
20 ml	mint syrup	Add to cream
30 ml	cream	Whip slightly until frothy and pour over the drink

Use: ~120 ml cup

Caramel Everest

Quantity	Ingredients	Preparation
20 ml	caramel syrup	Pour into glass
200 ml	almond syrup	Add to milk
20 ml	milk	Froth, pour into glass, let stand
30 ml	espresso	Add slowly

Use: 300 ml glass

Sunny Honey

Quantity	Ingredients	Preparation
20 ml	honey	Pour into glass
A little	grated nutmeg	Add
20 ml	cinnamon syrup	Add to milk
150 ml	milk	Froth, pour into glass, let stand
30 ml	espresso	Add slowly
A little	cinnamon	Decoration

Use: 300 ml glass

Coconut Touchdown

Quantity	Ingredients	Preparation
2 tsp.	melted chocolate	Pour into glass
20 ml	coconut syrup	Add to milk
150 ml	milk	Froth, pour into glass, let stand
30 ml	espresso	Pour in slowly
A little	chocolate sauce	Decoration

Use: 300 ml glass

Icicle Mountain

Quantity	Ingredients	Preparation
150 ml	crushed ice	Put in the blender
30 ml	espresso	Thoroughly blend with ice to a thick mixture
40 ml	maple syrup	Pour over the drink, serve with straw

Use: ~100 ml Y tumbler

Artic Banana

Quantity	Ingredients	Preparation
1	banana, sliced	Blend together
100 ml	crushed ice	banana, ice, espresso and milk
30 ml	espresso
200 ml	milk
2 tsp.	chocolate sauce	Decoratively spread over inside of glass, pour in drink

Use: 300 ml glass

Chilly Chilli

Quantity	Ingredients	Preparation
25 g	dark chocolate (65%), pieces	Stir chocolate into espresso
60 ml	espresso
2 tsp.	sugar	Blend sugar, cinnamon, chilli,
½ tsp.	cinnamon	cardamom, milk and ice together
A little	chilli powder	with espresso and pour into glass
A little	cardamom
50 ml	milk
100 ml	crushed ice
30 ml	cream, stiff	Pour over the drink
A few	grated chocolate	Decoration

Use: 150 ml glass

Grendine Splash

Quantity	Ingredients	Preparation
40 ml	pomegranate syrup	Pour into glass
4	ice cubes	Add
200 ml	lemonade (e.g. Sprite or 7Up)	Add
30 ml	espresso	Fill slowly

Use: ~250 ml glass