Recipes


PUMPKIN SPICE LATTE
  • 1 oz 1883 Pumpkin Spice Syrup
  • 8 oz milk
  • 1-2 oz espresso

Steam milk and 1883 Pumpkin Spice syrup together. Pull espresso shot and pour into a latté cup. Slowly pour steaming milk over espresso shot and sprinkle with cinnamon if desired.


HOT CHOCOLATE
  • 2 oz 1883 Chocolate Sauce
  • 8 oz milk

Steam milk and 1883 Chocolate Sauce together. Pour into a mug and top with whipped cream and cocoa powder.

**Add 1-2 oz of espresso to make a Café Mocha.


CHOCOLATE PEPPERMINT TEA LATTE
  • 6 oz steeped Peppermint Tea
  • 2 oz Steamed Milk
  • 2 oz 1883 Chocolate Sauce
  • Sweetener to Taste

Steep tea per instructions. While tea is steeping, steam milk and chocolate sauce together until a light and frothy microfoam is formed. Slowly pour steamed milk over tea and top with whipped cream, chocolate sauce drizzle.


BANANA CAMOMILE TEA
  • 1 oz 1883 Banana syrup
  • 1 Chamomile tea bag
  • 6 ounces hot water

Add syrup to a mug, followed by chamomile tea bag. Pour hot water over and let steep for 4 minutes.


DARK CHOCOLATE BANANA MOCHA
  • 1/2 oz 1883 Banana syrup
  • 1/2 oz 1883 Chocolate sauce
  • 5 oz milk of choice
  • 1-2 ounces espresso

Steam the milk. Pour in a Latte glass. Prepare the espresso. While brewing, gently pour the syrups in the milk creating a layer, gently pour the espresso by using a spoon. Top it up with whipped cream.


PEPPERMINT LATTE
  • 1 oz 1883 Peppermint syrup
  • 8 oz milk
  • 1-2 oz espresso

Steam milk and 1883 Peppermint syrup together. Pull espresso shot and pour into a latte cup. Slowly pour steamed milk over espresso shot and sprinkle with cinnamon if desired.


PEPPERMINT HOT CHOCOLATE
  • 1 oz 1883 Peppermint syrup
  • 2 oz 1883 Chocolate sauce
  • 8 oz milk of choice

Steam all ingredients together and slowly pour into warmed mug. Top with shaved chocolate and a peppermint leaf.


"POPCORN VIENNOIS"

(1883 recipe)

  • 0.5 oz 1883 Pop Corn Syrup
  • 5 oz Hot Chocolate

Prepare a hot chocolate. Add 1883 Pop Corn syrup and stir. Top with whipped cream.

**Add 1-2 oz of espresso to make a Popcorn Mocha


"MERING-CINO"
  • 1 oz espresso
  • 4 oz milk foam
  • 1/3 oz 1883 Caramelized Peanut Syrup

Pour the espresso into a large cup.  Pour the chilled full-cream milk and syrup into a milk jug. Foam with a steam wand to obtain a creamy, smooth texture, then pour into the cup.  Decorate with grated cocoa bean, small meringue pieces and a coffee bean.


CHOCOLATE ORANGE TEA LATTE
  • 6 oz steeped Serenita Chocolate Truffle Orange Tea
  • 2 oz steamed almond milk (or milk of choice)
  • 1 tsp agave nector (or sweetener of choice)

Steep tea per instructions.  While tea is steeping, steam almond milk and agave nectar together until a light and frothy microfoam is formed.  Slowly pour steamed milk over tea and top with an orange peel.