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  • Flavoured Syrup

    Im partial to a shot of Hazelnut syrup in my latte.
    Some syrups are too sweet but others give it a nice twist.

    Not too sure which syrup Gloria Jeans uses but its not bad!

  • #2
    Re: Flavoured Syrup

    I use this brand for the family
    Made in QLD
    Alchemy Coffee Syrups
    Made with natural ingredients


    KK

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    • #3
      Re: Flavoured Syrup

      And whats the best thing to use for a mocha if anyone knows? And the best method? Ive seen some cafes use a chocolate syrup around the side of the glass and then basically make a latte into the glass. Ideas?

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      • #4
        Re: Flavoured Syrup

        Take some quality cocoa powder and mix it with just enough milk in a pitcher or measuring cup and use a small whisk to make a thick, viscous mixture. Pull a double shot and pour it into the chocolate. Then steam some of the same kind of milk used with the cocoa-espressoand then steam the espresso-chocolate mixture. Pour the stretched milk into a glass, then pour in the espresso-chocolate mix. Top with cocoa powder or chocolate syrup.

        Optional: drizzle some choco syrup on the bottom of the glass before adding liquid ingredients.

        Optional as well: Use a small amount of sweetener to the coco powder.

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        • #5
          Re: Flavoured Syrup

          Thanks very much RG. Very informative and concise instructions. Ill try it. I dont actually drink mochas but am asked for them sometimes by friends. Thanks.

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          • #6
            Re: Flavoured Syrup

            Sounds like a signature drink RG

            I will also give it a try

            Question
            Will one teaspoon of Cote dIvoire Red African Cocoa be ok? (for one)
            You steam both the new milk and the choc/espresso mix separately and pour them in the serving glass as instructions above

            KK

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            • #7
              Re: Flavoured Syrup

              KK

              The amount of cocoa powder is whatever you like. For example, my wife would be happy if I poured the double shot of espresso into a liter of chocolate— I like just a bit of chocolate. Just like home roasting, you can make it exactly like you enjoy.

              I do steam the two separately. The milk will stretch nicely, and the chocolate/espresso/bit of milk will turn sort of thick and fluffy. It creates a different texture from milk alone..

              I have also used chocolate drops (like little chocolate kisses for cooking) and use carob bits as well instead of the cocoa powder. Pull the espresso directly onto them and swirl to get them to melt in the heat of the espresso, then pour in just a bit of milk and then steam that mixture.

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              • #8
                Re: Flavoured Syrup

                Thanks Randy

                Now I can experiment

                KK

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