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Newsletter

Festive Recipes and P.O.S

Winter is here! Time for cosy fires, big scarves and delicious hot beverages. Below you'll find a link to our favourite festive recipes as well as free custom-made Point of Sale. Click on the image to download any of our posters. 

Festive poster

Festive poster

Festive poster

 

 

 


 


 

 

Festive Chocolate Orange 12floz

  • Add two pumps of Routin 1883 Triple Sec syrup to a 12floz cup.
  • Add 10floz of cold milk to a milk steaming jug.

  • Add two heaped scoops of Monbana Tresor de Chocolat the milk.

  • Steam to a silky texture, making sure to suck all the powder under the surface of the milk. 

  • Serve and top with whipped cream and cinnamon for a seasonal finish.

Popcorn White Hot Chocolate 12floz

  • Add two pumps of Routin 1883 Popcorn syrup to a 12floz cup.  

  • Add 10floz of cold milk to a milk steaming jug

  • Add two heaped scoops of two scoops of Monbana Tresor au Chocolat Blanc to the milk.

  • Steam to a silky texture, making sure to suck all the powder under the surface of the milk

  • Serve and top with caramel popcorn to finish. 

Christmas Spiced Steamer 12floz

  • Add one shot of Routin 1883 Chai syrup, one shot of Routin Cinnamon syrup and Routin Amaretto syrup to your cup. 
  • Add 10floz of cold milk to a milk steaming Jug

  • Slowly pour the milk into your cup

  • Dust with cinnamon to finish.

Classic Eggnog Latte 12floz

  • Add two shot of Routin 1883 Eggnog syrup to a 12floz cup
  • Add two shots of freshly-extracted espresso to your cup

  • Steam 10floz of cold milk in a milk steaming jug for until the milk has a silky texture

  • Slowly pour the milk into the cup

Candyland Mocha 12floz

  • Add one shot of Routin 1883 Chocolate syrup, one shot of Routin Toasted Marshmallow syrup and one shot of Routin Gingerbread syrup to a 12floz cup.

  • Add two shots of freshly-extracted espresso to your cup

  • Steam 10floz of cold milk in a milk steaming jug until the milk has a silky texture. 

  • Slowly pour the milk into the cup

  • Dust with chocolate powder. 

Hazelnut Brittle Cappuccino 12floz

  • Add a shot of Routin 1883 Salted Caramel and a shot of Routin Hazelnut syrup to the cup

  • Add two shots of freshly-extracted espresso to the cup

  • Steam 8floz of cappuccino milk in a milk steaming jug 

  • Slowly pour the milk into the cup

  • Dust with chocolate powder. 

 

For any further guidance on how to prepare these drinks, call Angelo on 01934 853 800.