HOT Holiday Organic Coffee Recipes

(each recipe yields one serving unless specified) 

Candy Cane Cappucino - Dallis Coffee, New York City, NY
1 oz peppermint syrup

2 shots organic espresso

8 oz steamed whole milk

1 Miniature Candy cane

Put the syrup into the bottom of a cup. Prepare two shots of the espresso, steam the whole milk. Pour the espresso into the cup, then add dollops of the steamed milk and foam to taste. Garnish with miniature candy cane.

Holiday Mocha Delight - Equal Exchange, West Bridgewater, MA

2 oz organic espresso

2 oz organic chocolate syrup

4 oz steamed organic milk

Dollop of organic whipped cream 

Make sure your chocolate syrup is at room temperature. Prepare 2 oz espresso (which on most espresso machines typically equals 2 “shots”). If you do not have a home espresso machine, a “moka” style stove-top espresso pot will do, but increase the amount to 3 oz. as moka-style espresso is not as concentrated.

Steam the milk to approximately 165°. If you want more foam keep the tip of the steam wand just below the surface. For less foam, submerge the wand further into the milk.  (You may alternatively heat your milk in a saucepan.) Pour the syrup into a mug, then add the espresso, and then the hot milk. Top with a dollop of organic whipped cream (optional).

Cafe Vermont ®  - Green Mountain Coffee Roasters, Waterbury, VT

A double shot of Fair Trade organic espresso  

1 ½ Tablespoons, or to taste,  organic maple syrup

Steamed organic light cream - enough to bring to the rim of the cup

Whipped organic cream

Steam or gently heat the light cream and stir in the maple syrup. Brew the espresso into a heated mug or glass and pour in the light cream and maple syrup mixture. Top with a dollop of the whipped cream, and drizzle with a bit of maple syrup.

Banana Nut Java - Wings of Nature, New York City, NY

6 oz. organic coffee

¼ oz. banana syrup

¼ oz. macadamia nut syrup

½ oz. vanilla syrup

2 oz. warm organic soy or organic milk

Organic whipped cream

Ground cinnamon