Saturday 15 June 2024
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Schaerer shares its recipes for speciality coffees in winter

Monika Oeggerli, coffee expert and trainer at the Schaerer Coffee Competence Centre, has selected five special recipes that restaurant operators can use to open up new taste experiences to tempt their guests

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ZUCHWIL (Switzerland) – Winter is just around the corner. It is not only the cosiest time of the year, but also a season full of tempting scents and treats. Now is the perfect time to treat your guests to yummy seasonal coffee specialities. Monika Oeggerli, coffee expert and trainer at the Schaerer Coffee Competence Centre, has selected five special recipes that restaurant operators can use to open up new taste experiences to tempt their guests.

The seasonal delicacies can be easily added to the menu and preparation is simple with the help of Schaerer coffee machines.

This means restaurant operators can try out an almost endless number of creative ideas and boost their hot beverage sales.

The Schaerer coffee machines are also perfect for preparing two vegan creations, the espresso winter wonderland and the pumpkin spice latte: With the combination of Best Foam and Twin Milk, vegan coffee specialities can also be prepared fully automatically with the highest level of quality.

Thanks to the Best Foam milk system, the foam quality is sure to impress coffee lovers, regardless of whether their winter treat is prepared with cow’s milk or a vegan alternative. The Schaerer Twin Milk system allows a vegan plant-based drink to be stored in addition to cow’s milk. When selecting the desired coffee speciality, the correct variant is used automatically.

Schaerer’s recipe tips for enjoying speciality coffees in the cold season:

Gimoka

Honey-clove coffee

If you stick the small dried blossoms in an orange, it smells like Advent for weeks! But the spice also creates a wonderfully wintry aroma in coffee beverages.

Ingredients
• 3 tsp. liquid chocolate
• 1 tsp. honey
• 1 pinch clove powder
• 1 café crème

Some creamy milk foam

Preparation

Pour the liquid chocolate, honey and pinch of clove powder into a cup, brew the café crème over it and cover with milk foam.

Caffè borgia

Christmas biscuits wouldn’t be half as tasty without cinnamon and honey. In coffee, these ingredients bring back memories of grandma’s homemade gingerbread.

Ingredients

• 1 espresso
• 1 tsp. honey
• Chocolate shavings
• 1 pinch of cinnamon
• A little orange syrup (optional)
• Whipped cream or creamy milk foam

Preparation

Mix the espresso with honey, chocolate shavings, some cinnamon and optional syrup in a large espresso cup and decorate with milk foam or cream.

Baileys cappuccino

Irish cream liqueur and a bit of alcohol, combined with cinnamon, warm the soul even in freezing temperatures.

Ingredients (serves 2)

• 2 tsp. brown sugar
• 4 tbsp. Baileys (whiskey liqueur)
• 2 double espressos
• A bit of cinnamon powder

Preparation

Warm up sugar and Baileys, pour into two cups, then brew two espressos (in two cups). Sprinkle cinnamon on the top and serve.

Espresso winter wonderland (vegan)

The combination of dates and gingerbread spice make this coffee speciality the perfect companion on a cold winter’s day.

Ingredients

• 1 freshly-brewed cappuccino
• Some date syrup
• 1-2 tsp. gingerbread spice
• 1 pinch of cinnamon powder
• A vegan ginger biscuit
• Vegan whipped cream to taste

Preparation

Brew cappuccino in a cup. Add the gingerbread spice while serving the milk. Then pour in the date syrup and decorate with whipped cream, cinnamon powder and biscuit pieces.

Pumpkin spice latte (vegan)

The pumpkin harvest really rings in the cold season. The vegetable not only makes for delicious meals – it is just as good in coffee and almond drink.

Ingredients (serves 2)

• 1 – 2 freshly-brewed espressos
• 450 ml almond drink (heated)
• 4 tbsp. pumpkin purée (warm up)
• 1 tsp. pumpkin spice
• 1 tsp. cinnamon
• 1 tbsp. agave sugar
• 1 tbsp. natural vanilla extract
– Some almond milk foam (warm)

Preparation

Brew espresso and almond milk. Pour into a large preheated pitcher and add the remaining ingredients and mix well with a whisk. Then serve in two large cups and add some more milk foam to top it off.

 

CIMBALI

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