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In this Discussion
After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Re: New Coffee Recipies
Umm... Iced coffee?? Im kidding!! hehe
I once played with a cherry ripe once using pretty much the same principle as you did with the Baci.
Using a 'fun size' i broke it into small pieces, in a latte glass, let a double ristretto flow over it and melt it, and gently mixed it through, got a choc syrup and ran it round the top if the glass, poured the steamed milk in and spinkle a little choc powder on top.
The dark chocolate of the cherry ripes compliments the espresso.
At my cafe, I was always making staff members coffees on their days off when they would come in. And instead of having the same regular cap, latte, flat white, i used to make them little surprises. Like, putting a flavoured syrup in their coffee and not telling them etc.
One that got a laugh every time was what my friend and I like to call 'a picollo fluffy duck'
Start with a single ristretto in a tazzina, and steam some honey through the milk, pour it in to the cup, top with whipped cream, coat with nutmeg, choc powder and espresso choc syrup. And it tastes a treat!
A Bailey's Latte tastes nice as well, steam through a 30ml shot of baileys and pour over a double ristretto... but they are too addictive... a couple of those and im gone!!
The Chicksta.
I once played with a cherry ripe once using pretty much the same principle as you did with the Baci.
Using a 'fun size' i broke it into small pieces, in a latte glass, let a double ristretto flow over it and melt it, and gently mixed it through, got a choc syrup and ran it round the top if the glass, poured the steamed milk in and spinkle a little choc powder on top.
The dark chocolate of the cherry ripes compliments the espresso.
At my cafe, I was always making staff members coffees on their days off when they would come in. And instead of having the same regular cap, latte, flat white, i used to make them little surprises. Like, putting a flavoured syrup in their coffee and not telling them etc.
One that got a laugh every time was what my friend and I like to call 'a picollo fluffy duck'
Start with a single ristretto in a tazzina, and steam some honey through the milk, pour it in to the cup, top with whipped cream, coat with nutmeg, choc powder and espresso choc syrup. And it tastes a treat!
A Bailey's Latte tastes nice as well, steam through a 30ml shot of baileys and pour over a double ristretto... but they are too addictive... a couple of those and im gone!!
The Chicksta.
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