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Baristabee Black Stinger Pumpkin Spice Latte
(At your local Coffee shop this drink would cost approx $4.55)
- 3 cups hot whole milk
- 4 teaspoons white sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 6 ounces Double-strength brewed Black Stinger
- 3 tablespoons sweetened whipped cream
- 3 pinches pumpkin pie spice
Combine hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy. Pour the mixture into 3 BaristaBee 12 oz Clear Class Cafe mugs to about 2/3 full. Pour 2 ounces Black Stinger espresso into each mug. Garnish each mug with whipped topping and pumpkin pie spice.
Calories: 158 | Total Fat: 5.6g | Cholesterol: 22mg
Another Summer drink using our new Toddy mix
In a 16 oz Glass combine:
2 oz Toddy Concentrate (see how to make Toddy concentrate using a French Press)
1/2 oz Vanilla syrup
1 to 2oz half & half.
Add ice and water to taste
Note: If you don't have a French Press we now have them under our "Accessories tab"
Bring Summer on with
"BaristaBee Black Stinger milk shake"
Combine all ingredients below in a blender and blend:
2-4 shots of Black Stinger espresso
8oz milk
1 scoop (2 Tlbs) of BaristaBee Ground Dark Chocolate
15-20 ice cubes
2-3 scoops of vanilla ice cream
1 shot glass full of Black Stinger WHOLE BEANS
Makes 2 16oz. servings.
Irish Cream Latte
In a (12 oz Barista Logo Glass Mug) combine:
1 oz of Irish cream Italian style syrup
1 shot of Black Stinger Espresso
Steamed milk of choice
Blend and top with whipped cream
Chocolate Covered Cherry Mocha
In a 12 oz Barista Logo Glass Mug works well)
Combine:
- ½ oz Cherry Italian Syrup
- ½ oz Chocolate Syrup
- 1 shot of Black Stinger Espresso
Blend and top with whipped cream and a maraschino cherry or Candied Heart
January Recipe of the Month
Mexican Spiced Coffee using a French Press
Serves 8
Spiced Sugar Syrup
4 ½ ounces piloncillo, chopped (or 4 ½ ounces Dark Brown Sugar plus 1 T more)
Finely chopped zest of 1 orange
¼ t whole cloves
One 3 inch cinnamon stick
1 cup water
In a saucepan combine above ingredients and bring to a boil over medium heat, stirring until sugar is dissolved. Let steep at least 10 minutes.
I doubled the syrup recipe and just kept in my frigerator to be heated up when the mood hit.
Pour syrup through a strainer into an eight cup French press. Top with ¾ cup freshly ground Black Stinger, and then fill until ¾ full with boiling water. Allow to steep 5 minutes, press down. Server immediately in a 12oz Baristabee mug and top with whipped cream and cinnamon
Christmas Candy Cane Latte
In a 12 oz Glass Mug
- 3/4 oz Cherry Italian syrup
- 1/4 oz Creme de Menthe Italian Syrup
- 1 shot of Espresso (Black Stinger would be best)
- Steamed milk of choice
Top with whipped cream and serve with small candy canes
Just in time for Halloween - Carameled Apple Latte
In the BaristaBee 12 oz. Clear Glass Cafe Mug
Ingredients:
½ oz Apple Syrup - ¾ oz Caramel Topping
- 1 shot Black Stinger Espresso
- Fill to ½ inch from top of cup
- Steamed Milk of choice
- Stir until Blended
- Top with whipped Cream
Skinny Vanilla Latte
1. 11/2 oz Black Stinger espresso shot
2. 10 oz steamed milk
Mix 3 teaspoons of sugar free vanilla syrup
To steam milk point your steam wand toward the bottom of your 32
oz Latte Art Pitcher to steam your milk.
To create froth, raise the tip just below the surface of the
pitcher
3. Pour steamed milk/syrup into a 12 oz BaristaBee Clear Glass Cafe
Mug until 3/4 full
4. Pour the espresso shot into the steamed milk
5. Dust with ground chocolate, cinnamon or nutmeg
Cal 180 Fat 6 Carbs 18 Protein 12
