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caffes & espressos
Beverages Alcoholic
Steps
1.RESTUARANT SUPPLY HOUSES for thick walled ceramic demitasse (3 oz0 and 5 oz cappuccino, 12 oz heat tempered glasses for latte or 10 to 12 oz cups
for large drinks.
CARRETTO DEMITASSE--espresso with dash of brandy or liqueur, usually
grappa
CAPPUCCINO, 5 oz cup, equal amounts espresso and steamed and frothed milk; 3 T espresso, 3 T steamed milk, 3 T frothed milk, dust of cocoa
CAFE LATTE 10-12 oz tempered glass;1/3 espresso, 2/3 steamed milk
MOCHA 8oz; 1/3 espresso, 1/3 strong hot chocolate, 1/3 froth
MOCHA TWO 12 oz glass; coat bottom with 2 T Hershey's chocolate syrup,
double shot of espresso (3 oz), stir fill with steamed milk, top with
dollop of whipped cream or froth and drizzle with chocolate syrup. Var.
sub flavored syrup for chocolate or add along with chocolate.
Can also flavor coffee, before brewing, by sprinkling cinnamon or nutmeg
over tamped coffee. Also a drop or two of flavored extract.
SWISS ALMOND LATTE 10 oz glass; 1 shot espresso, 1 T cocoa, 2 T almond
flavored syrup, steamed 2 % milk 1 inch from brim, top with whipped cream,
dust with cocoa, sprinkle ith toasted slivered almondsstick in cream 1
triangular wafer (cream oblaten)
TUNDRA over ice in 10 oz glass, 2 T chocolate syrup, 2 T carmel flavored
syrup, 1/3 espresso, 2/3 whole steamed milk
CHOCO-CARMEL 12 oz cup; 1 T chocolate syrup, 1 T carmel topping, steam
equal parts of sweetened condensed milk and skim milk, 1 shot espresso
VANILLA 16 oz glass; 2 shots espresso, 1/2 oz vanilla flavored syrup, fill
with 2% steamed milk
VIENNESE 12 oz glass; 2/3 dark roasted coffee, 1/3 espresso, whipped
cream and chocolate syrup
