The Sweetest Season

Photo courtesy of DaVinci Gourmet

Maximize your holiday beverage potential

By Nancy Roberts

September means shorter days, harvest moons and the return of holiday-themed specialty beverages such as a Pumpkin Pie Latte or Peppermint Mocha. Each year the season seems to start a little earlier, so be prepared with these gourmet syrup recipes. Be sure to offer a few samples to your customers and you'll be all set to enhance fall and winter profit margins.

Divinity Latte
Stirling Foods, Inc.
From Stirling Foods, Inc. comes this recipe for a Divinity Latte. Jeff Greiner, vice president, formulated this recipe with a customer to replicate a delicious drink she had been served during the previous year's holiday season. While chocolate and peppermint are staples of holiday beverage fare, this drink takes them to another level.

2 shots espresso (adjust according to personal
caffeine preferences)
1/2 oz. Stirling White Chocolate Syrup
1/4 oz. Stirling Almond Syrup
1/4 oz. Stirling Toasted Marshmallow Syrup
Top with steamed milk and froth.
Garnish with slivered almonds (optional).
Makes one 20-oz. drink.

Pumpkin Pie Latte Hot...and Cold
DaVinci Gourmet®
For many, pumpkin pie is the signature holiday flavor. It mixes and matches with all types of specialty drinks, says Kevin Kreutner, marketing director for Kerry Food & Beverage, including lattes both hot and cold.

Hot Pumpkin Pie Latte
2 pumps (2 oz.) DaVinci Gourmet® Pumpkin Pie Sauce
2 shots espresso
11 oz. steamed milk
Pump DaVinci Gourmet® Pumpkin Pie Sauce into a
16-oz. cup. Add freshly pulled espresso shots.
Pour in steamed milk and serve.

Cold Pumpkin Pie Latte
2 pumps (2 oz.) DaVinci Gourmet® Pumpkin Pie Sauce
2 shots Espresso
4 oz. cold milk or milk substitute
Mix Pumpkin Pie Sauce, espresso and milk together in a
16-oz. cup. Add ice and serve.

Decadent Pumpkin Mocha Latte
Calson Industries, Inc./Stasero
Pumpkin syrup also adds zest to chocolate-based specialty drinks, as in this recipe using Stasero syrups from Calson Industries, Inc.

In a 12-oz. glass mug combine:
1/2 oz. Stasero Creme de Cacao Syrup
1/2 oz. Stasero Chocolate Syrup
1/2 oz. Stasero Pumpkin Pie Syrup
Stir syrups together. Add 1 oz. of espresso. Mix well.
Top with steamed milk.
Sprinkle with Stasero Cinnamon Shakable Topping.

Pumpkin Spice White Mocha
Monin Gourmet Flavorings
Monin Gourmet Flavorings shares an intriguing variation that marries seasonal spices with rich white chocolate and subtle pumpkin flavor. It has proven to be extremely popular during fall and winter, says Ilaria Chiaruzzi, marketing manager. Monin is also launching its seasonal merchandising kits, which include recipe cards, counter cards and posters to promote six festive holiday beverages.

1 shot espresso
1/2 oz. Monin Pumpkin Spice
1/2 oz. Monin White Chocolate Sauce
6 oz. steamed milk

Add espresso, Monin Pumpkin Spice and Monin White Chocolate Sauce to cup and stir well. Fill with steamed milk. Garnish with whipped cream and dust with pumpkin pie spice or nutmeg. Makes one 12-oz. beverage.

2 shots espresso
3/4 oz. Monin Pumpkin Spice
1/2 oz. Monin White Chocolate Sauce
8 oz. steamed milk
Makes one 16-oz. beverage.

Photo courtesy of Monin Gourmet Flavorings

Peppermint Vanilla Latte/Steamer
Monin shares this festive combination of cool peppermint and warm, mellow vanilla. It can be made with or without espresso.

1/2 oz. Monin Peppermint
1/2 oz. Monin Vanilla
1 shot espresso
8 oz. steamed milk

Add Monin Peppermint, Monin Vanilla and espresso to cup and stir well. Fill with steamed milk. Garnish with whipped cream and peppermint stick. Makes one 12-oz. beverage.

3/4 oz. Monin Peppermint
3/4 oz. Monin Vanilla
2 shots espresso
10 oz. steamed milk
Makes one 16-oz. beverage.

Skinny Pumpkin Pie Latte
Folklore Foods
From Daniel Hanson of Folklore Foods, here's an often-requested, low-calorie version in a gourmet holiday beverage.

2 oz. Folklore Sugar-Free Pumpkin Spice Syrup
2 shots espresso
12 oz. steamed low-fat milk
Garnish with whipped cream (low calorie or sugar-free) and a dash of nutmeg and cinnamon. Makes one 16-oz. drink.

Ice Blended Eggnog Mocha
Baristella®
Add 1 1/2 pumps of Baristella® Eggnog Flavorful Syrup to a 12-oz. iced mocha. Blend at high speed. Pour into cup and top off with whipped cream and a pump of Baristella® Crema Di Butterscotch and/or Crema di White Chocolate Vanilla.

All of the Baristella® Crema di syrups can be used as toppings for cold or hot beverages, says Maral Barsoumian, marketing president.

Chai Latte
Fee Brothers
Fee Brothers' Ellen Fee offers this recipe for tea lovers who enjoy pumpkin pie spices but not necessarily pumpkin itself. The recently introduced Spice Syrup contains the flavors of the Holiday Five: cinnamon, cloves, ginger, nutmeg and cardamom.

1 1/2 oz. Fee Brothers Spice Syrup
2 oz. hot or cold tea
2 oz. steamed milk
Froth.

Jack Frost Mocha and Spiced Eggnog Latte
Torani
The next two holiday drinks incorporate flavors being used for this year's limited-edition Torani Art on Labels program. For the third consecutive year, Torani has partnered with the Afterschool Alliance and empowered children to create art for select syrup labels. This year for a limited time, the colorful and vibrant labels will be worn by the Torani flavors of Ginger Spice, Italian Eggnog, Peppermint and Pomegranate. These flavors are perfect for the chillier months and can used in a wide variety of drinks, says Sarah Stroker, Torani marketing and communications specialist.

Jack Frost Mocha
1 oz. Torani Chocolate Sauce (1 pump)
1/2 oz. Torani Peppermint Syrup (2 pumps)
8 oz. milk
2 shots espresso

Spiced Eggnog Latte
1 oz. (4 pumps) Torani Italian Eggnog Syrup
Splash of Torani Ginger Spice Syrup
8 oz. milk
2 shots espresso

Mocha Fire and Ice
Cowhill Express Gourmet
In a blender, add 2 oz. Cowhill Express Frozen Cappuccino Syrup and 4 oz. whole milk. Start blending and add ice until thick. Fill glass almost full and add 1 shot of espresso and 1/2 oz.-1 oz. of chocolate syrup. Stir; finish filling glass and top with whipped cream and shaved chocolate. Add cinnamon or nutmeg (optional). The recipe makes a 16-oz. serving or more.

Frozen Snickerdoodle Cappuccino
Another Cowhill Express seasonal treat is easy to make:
In a blender, add 2 oz. Cowhill Express White Chocolate Cappuccino Syrup and 4 oz. whole milk. Start blending and add ice until thick. Fill glass almost full. Add a few dashes of cinnamon and stir. Finish filling glass and top with whipped cream and more cinnamon. Makes one 16 oz. serving.

Optional additions:
Cinnamon stick
Hazelnut flavoring syrup
Shaved chocolate

Cinnamon Caramella Cappuccino
Sonoma Syrup Co.
Sonoma Syrup Co. suggests this popular holiday beverage. Keep in mind that syrups have concentrated flavor, so be sure to use, per 1/4-oz. pump, the following measures:

2 pumps syrup–12-oz. espresso drink
3 pumps syrup–16-oz. espresso drink
4 pumps syrup–20-oz. espresso drink

1 oz. Cinnamon Syrup
1 oz. caramel sauce–Guittard or Ghirardelli
2 oz. espresso shot
Frothed milk
Whipped cream
Add a 2-oz. shot of espresso to a coffee mug.
Stir in both syrups.
Pour frothed milk into the espresso/syrup mix and top
with whipped cream.
Drizzle with caramel sauce or sprinkle with cinnamon.

White Ginger Latte
Also from Sonoma Syrup Co. comes an artisan-crafted beverage recipe with the piquant holiday taste of white ginger.

3/4 oz. White Ginger Syrup
1 shot freshly brewed espresso
Fill mug with 1 cup steamed milk. Top with foamed milk.

Vanilla Hazelnut Chocolate Shake
Sonoma Syrup Co. offers yet another suggestion. This artisan-crafted beverage has rich flavors of the holidays like hazelnut and chocolate.

1 oz. Vanilla Hazelnut Infused Syrup
1 oz. Dark Chocolate Syrup
4 oz. milk
2 cups ice
Blend together and serve in tall glass. Top with
whipped cream.

“Endless Journey" (French Vanilla, Hazelnut, Chocolate Steamer)
Routin America
Routin America features its popular French Vanilla Syrup in this steamer recipe that incorporates the rich flavors of the holidays. Note: Add espresso if you like, for a signature specialty coffee beverage.

1/2 oz. 1883 de Philibert Routin French Vanilla Syrup
1/4 oz. 1883 de Philibert Routin Hazelnut Syrup
2 tsp. unsweetened cocoa powder
6 oz. cold milk
Whipped cream for topping
Chocolate-covered espresso bean for garnish
Pour the syrups, cocoa powder and milk into steaming
pitcher, steam together. Pour into a 12-oz. glass. Top
with whipped cream.
Garnish with a chocolate-covered espresso bean.