Fall Inspired Espresso Based Drink Recipes

The temperatures are dropping, the leaves are changing colours and the sweaters are beginning to reappear. What a better way to embrace cooler weather and warm up than with espresso based drinks infused with the flavours and colours of the Fall season.

Espresso Machines

In addition to preparing delicious, rich cups of espresso and cappuccino with your espresso machine, you can also prepare an endless variety of espresso-based beverages by varying the ratio of coffee to milk or by adding different spirits or syrups for after dinner drinks. 

So here are some ideas for increasing the use of your espresso machine.   These recipes are simple to prepare and fill into the category of drinks that are suitable for cool Fall weather and upcoming Fall holidays.  Making the espresso-based drinks below is sure to make an occasion even more special and memorable. 

“Spook-tacular” Seven-Layer Latte

The following recipes comes from the book I Love Coffee! by Susan Zimmer 

This is as much fun to make as it is to drink.

Ingredients:

• 10 ounces (310 ml) milk
• 1 ounce (30 ml) orange-flavoured syrup
• 5 ounces (45 ml) chocolate syrup
• 1 ounce (30 ml) hazelnut flavoured syrup
• 3 ounces (60-85 ml) hot, fresh espresso
• Cocoa powder for garnish
• Black and orange sprinkles for garnish

Method:

1. Steam milk with a steam wand or from a carafe from an espresso machine.
2. In a cup, mix 3 ounces (85 ml) of the milk with the orange-flavoured syrup, to produce an orange foam.
3. In a separate cup, mix 3 ounces (85 ml) of the milk with 1 ounce (30 ml) of the chocolate syrup and ½ ounce (15 ml) of the hazelnut- flavoured syrup, to produce a tan-coloured foam.
4. Into a clear, tall, tapered tempered 16 ounce (250 ml) glass:
   1. Layer 1 Pour ½ ounce (15 ml) of the chocolate syrup
   2. Layer 2 Pour ½ ounce (15 ml) of the hazelnut-flavoured syrup
   3. Layer 3 Very slowly pour or spoon 2 ounces (60 ml) of the untined milk
   4. Layer 4 Very slowly pour or spoon 3 ounces (45 ml) of the orange-coloured milk
   5. Layer 5 Very slowly pour or spoon 3 ounces (45 ml) of the tan-coloured milk
   6. Layer 6 Very slowly pour or spoon the remaining 2 ounces (60 ml) of the untinted milk
   7. Layer 7 Very slowly pour the espresso down the center of the entire layered drink ( Important: As you pour in the espresso, keep the drink still so the coffee will create a buoyant, separated, colourful layer like magic!)
5. Dust with cocoa powder.
6. Garnish with orange and black sprinkles.

Thanksgiving Orange Latte

You’ll be grateful for this yummy drink!

Ingredients:

• ¾ ounces (20 ml) orange flavoured syrup
• ¼ ounce (7 ml) amaretto or almond-flavoured syrup
• 2 ounces (60 ml) hot, fresh espresso
• 6-8 ounces (170-250 ml) steamed half and half
• Whipped cream for garnish
• Orange sprinkles for garnish

Method:

1. Pour the syrup and amaretto into a 12-ounce (340 ml) latte or cappuccino mug
2. Add the espresso to the mug
3. Scoop the steamed half and half onto the top of the drink.
4. Top with whipped cream and orange sprinkles.

Pumpkin Cheesecake Latte

A delicious liquid pumpkin dessert.

This recipe is courtesy of R. Torre & Company (Torani Syrups).  You can purchase Torani syrups in Canada here.  Note that Espresso Canada is housed in the same facility in Windsor, Ontario where these Torani syrups are sold,  so if you ever want to add a bottle of syrup to your order contact me: luciano@espressocanada.com

Ingredients:

• ½ ounce (15 ml) premium gourmet cheesecake syrup
• ½ ounce (15 ml) premium gourmet pumpkin spice syrup
• 8 ounces (250 ml) milk
• 1 ½ -3 ounces (45-90 ml) hot, fresh espresso

Method:

1. Steam the syrups and milk until hot, frothy and doubled in volume.
2. Pour into a tempered 12-ounce (340 ml) glass
3. Pour the hot espresso into the milk mixture.
4. Tope with a layer of frothed milk.

Gingernut Latte

 

Extracted from The Art & Craft of Coffee Cocktails by Jason Clark

 In this drink, the author has recommended using oat milk as it matches really well with the ginger spice and whisky, but it can also work with whatever you happen to have in your refrigerator, bit almond, cashew, soy or dairy milk.

Ingredients:

• 1 ½ ounces (45 ml) whisky
• 1/3 ounces (10 ml) golden syrup
• 4 ounces (120 ml) oat mil
• ½ tsp dried ginger powder
• Dash of cinnamon powder
• 1 shot espresso
• To garnish: Gingernut cookie crumbs and gingernut cookies served on the side (optional)

Method:

1. Froth all the ingredients together except the coffee until hot.
2. Prepare your espresso and pour into a coffee cup. It is recommended you use a wide-moted glass so you dunk the cookies
3. Once the milk is frothed pour it over the top of the coffee. Garnish with the gingernut cookie crumbs and serve with the cookies on the side.

 Liquor:  Blended scotch whisky tends to work best for this drink.

We hope these recipes will inspire you to use your espresso machine to make new and exciting espresso-based drinks.   The possibilities are endless.  If you have any questions about espresso machines, milk frothing options or the coffee you can use to achieve stellar results, please do not hesitate to contact us.