Drink Recipes
One of the biggest perks of being a coffee supplier is the opportunity to create delicious and simple coffee drinks to enjoy. We are are so excited to share some of those creations, as well other popular concoctions here. We’ll also share the occasional snack recipe using products from R.U. Nuts, perfect for seasonal creations.
Every Drink Recipe from Ahroma will feature products available here on our site, complete with links to make it easier to recreate these delicious drinks.
This Month’s Recipes
Vietnamese Coffee Style Coconut Frappe
Vietnamese coffee uses finely ground coffee filtered through a phin filter for a denser, robust coffee with a heavier mouth feel, combined with sweet condensed milk and flavor. Brewing in this style results in a consistency comparable to Turkish coffee.
Vietnamese coffee traditionally uses robusta coffee beans, so we recommend our robusta blend Jump Start, with a fine grind.
Equipment
An 8-10 oz. Vietnamese-style phin filter, or you can substitute with a cezve or any metal filter with finely-ground coffee.
A high-powered blender.
Any metal filter. (If you don’t have a Vietnamese-style phin filter, you can substitute a cezve filter, or any other metal filter with finely-ground coffee to achieve a heavier consistency).
16 oz. frosted glass
Ingredients
- 1-2 tablespoons of coconut condensed milk (for flavor)
- 1-2 tablespoons of sweetened condensed milk (for added sweetness)
- 4-6 oz. hot boiling water
- Fine-ground Jump Start coffee (3 tablespoons for single-serve, or .75–1.5 cup for a pot)
- 2 scoops of Ice
Instructions
Brew coffee normally and allow to cool, or cold brew overnight.
Pour coconut milk, sweetened condensed milk, and hot boiling water in a small mug and stir. Use less hot boiling water if you want a thicker consistency.
Add coconut mixture to blender and blend thoroughly with ice.
Pour coconut slushy into 16 oz. frosted glass.
Pour cooled coffee over slushy. Garnish with shredded coconut.
Hot Spiced Cocochata
Ingredients and Equipment
- x2 12 oz. mugs
- 2 tablespoons ground Cocochata coffee
- 1/2 teaspoon crushed red pepper
- 2 whole cloves
- (3 inch) cinnamon stick
- 2 cups water
- 1/2 cup coconut milk
- 2 tablespoons honey
Instructions
Add ground coffee and red pepper together in a drip coffee brewer. Brew over 12. oz. mug.
Gently warm coconut milk over medium-low heat. Stir in honey until honey is dissolved.
Pour the brewed coffee into the coconut mixture and stir.
Pour the liquid into two 12. oz mugs.
Serve with cloves and cinnamon sticks, or sprinkle top with ground cinnamon.
Peruvian Mazamorra Morada Latte
Inspired by traditional dessert of Peru, this sweet, fruity drink can be served hot or iced.
Ingredients
- Peruvian Fancy Coffee
- Cinnamon stick
- 2 whole cloves
- 2 oz. Steamed milk
- 1 pump of Monin Pineapple or Torani Pineapple syrup
- 1 pump of Monin Apple or Torani Apple syrup
- 1 pumps Monin Lime or Torani Lime syrup
- 3 oz. cup for an espresso latte, 12 oz. mug for café au lait.
Instructions
- Pull a shot of espresso or brew 8 oz. of hot Peruvian Fancy coffee.
- Mix 1 pump of pineapple, apple, and lime Italian syrup with milk and steam.
- Pour steamed milk over coffee.
- Garnish with cinnamon stick and cloves.
- Serve with sliced quince or sliced apple.
More Recipes
Toasted Marshmallow Root Beer
Ingredients
- 1-2 pumps (3/4 oz.) of Monin Toasted Marshmallow Syrup
- 3/4 oz. of Half & half
- 6 oz. chilled root beer or cream soda
- Marshmallows and/or Ice Cream, and whipped Cream
Glass Size: Tall/Pint 16 oz.
Frost glass in freezer for a more crisp, icy texture.
Instructions
Scoop ice cream and marshmallows into glass first. Drizzle syrup, then pour root beer slowly over the confection. If pouring into empty glass, tip glass at a 45 degree angle to avoid creating excessive foam. Garnish top with whipped cream if desired.
“R.U. Coconuts?” Smoothie
Ingredients
- cup of full-fat canned coconut milk (shake, then pour)
- 2 cups of coconut flakes*
- 1/4 cup of pitted dates* (chopped, firmly packed)
- 2 tbsp. of virgin coconut oil
- 4 cups of sliced, frozen bananas**
*Also available at Russ’s Market and Super Saver bulk foods departments in Lincoln, Nebraska.
** Use ripe but not overripe bananas, or the banana flavor will be too prominent.
Optional: Add 4 pumps Torani, Davinci, or Monin Coconut Syrup for a sweeter recipe, or use as a drizzled topping. Can use sugar free coconut syrup if desired.
Instructions
- Add the coconut milk, toasted coconut, dates, and coconut oil into your blender in the order listed. Blast on high for 30 to 60 seconds until the coconut and dates are pulverized.
- Scrape down the sides of the blender container and inside the lid, and add the frozen banana. Secure the lid, remove the center lid cap, and insert the tamper.
- Process on high for 20 to 30 seconds, using the tamper to guide the fruit through the blades until smooth, but still frozen.
- Scoop out and serve immediately like a frozen yogurt, or chill in the freezer for about 4 hours to firm up for a harder consistency. Do not freeze for much longer or ice crystals will develop.
Campfire Marshmallow Mocha
Ingredients
- 4 pumps (2 tbsp) of Torani Dark Chocolate Sauce
- 2 pumps (1 tbsp) of Torani Toasted Marshmallow Syrup
- 1 cup of (8 oz) milk
- 2 shots of espresso
(Can substitute espresso with 1/2 cup of strongly brewed, black coffee)
Instructions
Steam milk and Torani marshmallow syrup together. Pour into a 16 oz. cup and add brewed espresso or black coffee. Spoon a thin layer of foamed milk over top of beverage. If desired, garnish with marshmallows and an additional pump of dark chocolate sauce.
Irish Cream Mint Latte
Ingredients
- 1 Tbsp (1/2 oz, or 2 pumps) Mint Syrup
- 1 Tbsp (1/2 oz, or 2 pumps)
Chocolate Sauce - 1 cup (8oz) milk
- ½ cup strongly brewed Ahroma Irish Cream Coffee
Instructions
Steam milk, and pour into a tall glass. Add syrup and brewed Ahroma Irish Cream coffee. Spoon a thin layer of foamed milk over beverage.
Instead of black coffee, you can substitute 2 shots of Ahroma Café Espresso Italiano.
Mint Cookie Crumble Frappe
Ingredients
- Fill 16 oz cup with espresso, milk, syrup, sauce, and ice. Blend until smooth. Garnish with whipped cream and crumbled cookie.
Instructions
Fill 16 oz cup with espresso, milk, syrup, sauce, and ice. Blend until smooth.
Garnish with whipped cream and crumbled cookie.
Spiced Irish Coffee (Alcohol-Free)
Ingredients
- 1 pump (1/4 oz.) Amaretto Syrup
- 1 pumps (1/4 oz.) Brown Sugar Cinnamon Syrup
- 1 pump (1/4 oz.) Pumpkin Spice (or substitute with 1/4 teaspoon of ginger and 1/4 teaspoon of cardamon)
- 6 oz. fresh brewed coffee
- 3 oz. heavy whipping cream (or substitute whipped cream)
Instructions
Valentine White Mocha
Instructions
- 1 pump or 1/2 oz. White Chocolate Sauce
- 1 pump or 1/2 oz. Cherry Syrup
- 1 shot(s) Ahroma Italiano espresso
- Fill with steamed milk
Decadent Valentine Latte
Ingredients
- Fill with steamed milk and add:
- 1 pump or ½ oz. Dark Chocolate Sauce
- 1 shot(s) Ahroma Eclipse espresso
- ½ pump or 1/4 oz. Raspberry Syrup
- ½ pump or 1/4 oz. Amaretto Syrup
“Mexican Hot Chocolate” Mocha
Ingredients
- 3-4 pumps of Monin Dark Chocolate sauce
- 2 pumps of Cinnamon syrup
- 1 ounce of habanero hot sauce
- 1-2 2oz. shots of espresso
- (For a caffeine-free hot chocolate, omit the espresso)
- Steamed milk and foam
- Garnish with cinnamon powder
“Make Your Own” Syrup for Breakfast
- Maple and Butter Rum Italian Syrups
- Vanilla and Almond Italian Syrups
- Maple and Raspberry Italian Syrups
- Cherry and German Chocolate Cake Italian Syrups
Maple Bacon Latte
Ingredients
- 2 oz. shot of espresso
- 2-3 pumps of Maple Spice Italian Syrup
- Steamed Milk
- Garnish the top with bacon bits
- Serve with french toast or pancakes, and bacon of course!
Almond Cappuccino
Ingredients
- 2-3 pumps of Almond Italian Syrup
- If desired, add 1-2 pumps of chocolate sauce for a mocha
- 1-2 2oz. shots of espresso
- (For a caffeine free hot chocolate, omit the espresso)
- Steamed milk and foam
- Garnish with cinnamon powder
Gingerbread Latte and Shake
Gingerbread Latte:
- 1-2 pumps of Gingerbread Italian Syrup.
- 1-2 shots of Eclipse Espresso, or Cafe Espresso Italiano
- Steamed milk
- Garnish with cinnamon and nutmeg
- Serve with gingersnap cookies
Gingerbread Espresso Shake:
- 2 cups of ice
- 2 pumps of gingerbread syrup
- 1 shot of Eclipse Espresso, or Cafe Espresso Italiano
- 5 oz. of vanilla ice cream
Peppermint White Mocha
Ingredients
- 1-2 pump of Peppermint Italian Syrup
- 2 pumps White Chocolate Sauce
- Fill cup with steamed milk.
- Eclipse Espresso, or Cafe Espresso Italiano if desired.
- Top with whipped cream
- Garnish with crushed Starlight Mints.
Ingredients
Cinnamon Hot Cocoa Fluff
Ingredients
- 1-2 pump Toasted Marshmallow Syrup
- 1-2 pumps of Torani Cinnamon Syrup, DaVinci Cinnamon Syrup, or Monin Cinnamon Syrup
- 1 pump Dark Chocolate Sauce or White Chocolate Sauce
- 10 oz steamed milk
- Garnish with whipped cream or marshmallows and cinnamon.
- Makes a 14 oz drink.
Chaider (Chai Cider)
Ingredients
- 1 oz. Mountain Cider Concentrate
- 4 oz. Sattwa or Oregon chai concentrate
- 3 oz. Hot water
Ingredients
Caramel Apple Latte
Ingredients
- Double shot of espresso – Ahroma Foghorn or Italiano Espresso works well
- Milk or milk alternative of your choice ( 4 ounces steamed/frothed milk for hot, 8 ounces regular for iced)
- Caramel Sauce (Monin, Torani, or DaVinci)
- Apple Italian Syrup (Monin or Torani)
- Apple, sliced (optional)
- Ice for iced latte
Glass: Tall/Mug
Glass Size: 8-16 oz.
Garnish: whipped cream, caramel sauce
Ingredients
- Pour espresso (or strongly brewed coffee) into a mug.
- Add 2 T. (1 oz) each of caramel sauce and apple syrup.
- Pour steamed milk and spoon froth on top.
- Drizzle with caramel.
- Garnish with apple slices dipped in caramel sauce, or serve as a side dish.
- Optionally, garnish with nuts.
- For Iced coffee, pour espresso over ice (or use cold brew) in tall glass, add sauce and syrup, then add cold milk.
- Top with whipped cream and drizzle of caramel sauce.
Mom’s Apple Crisp Coffee
- 350-degree oven preheated
- 8 cups sliced apples (peeled or unpeeled, your preference)
- Recommended apples: Honey Crisp or Jonathan
- 1 1/2 cups raw sugar (or brown sugar)
- 3/4 cup raw coconut oil or butter
- 1 1/2 cups rolled oats
- 3/4 cup flour (gluten-free works)
- 1/2 teaspoon sea salt
- 1 tablespoon cinnamon
- 1 teaspoon each nutmeg and cloves (optional)
- Ice cream or whipped topping for serving
- Ahroma Apple Crisp Coffee
Ingredients
- Preheat your oven to 350 degrees.
- Place the sliced apples in a 9×13-inch baking dish. Cover and bake until they’re slightly tender, about 20-30 minutes.
- While the apples are baking, mix together the raw sugar (or brown sugar), raw coconut oil (or butter), rolled oats, flour, sea salt, cinnamon, and nutmeg/cloves (if using). Use a fork to crumble the mixture evenly.
- Once the apples are slightly tender, remove them from the oven.
- Sprinkle the crumble mixture evenly over the apples.
- Bake uncovered for an additional 20 minutes, or until the topping is crisp and golden.
- Serve with a scoop of ice cream or a dollop of whipped topping.
- Enjoy your Mom’s Apple Crisp alongside a cup of Ahroma Apple Crisp Coffee.
- Add nuts for extra crunch
Iced Turtle Shaker
Ingredients
- ice
- 1/4 oz. Monin Swiss Chocolate Syrup
- 1/4 oz. Monin Macadamia Nut Syrup
- 2 oz. espresso
- 2 oz. half & half
- 1/4 oz. Monin Caramel Syrup
Glass: Mug
Glass Size: 14 oz.
Garnish: whipped cream
Instructions
- Combine ingredients, except milk, in serving cup.
- Stir and set aside.
- Steam milk in pitcher.
- Pour steamed milk into serving cup, stirring gently.
- Garnish.
Blackberry Sparkling Tea
Ingredients
- 3/4 oz. Monin Blackberry Syrup
- 5 oz. fresh brewed tea
- top club soda
Glass: Tall/Pint
Glass Size: 16 oz.
Garnish: blackberries, lemon
Instructions
- Fill serving glass full of ice.
- Pour ingredients into serving glass in order listed.
- Pour mixture into mixing tin and back into serving glass to mix.
- Add garnish and serve.
Mocha Almond Latte
Ingredients
- 1/2 oz. Monin Almond Syrup
- 3/4 oz. Monin Swiss Chocolate Syrup
- 2 oz. espresso
- Fill with steamed half & half
Glass: Mug
Glass Size: 14 oz.
Garnish: whipped cream
Instructions
- Combine ingredients, except milk, in serving cup.
- Stir and set aside.
- Steam milk in pitcher.
- Pour steamed milk into serving cup, stirring gently.
- Garnish.
Toasted Marshmallow Toffee Latte
Ingredients
- 2 shots of Ahroma’s Eclipse Espresso or Café Espresso Italiano
- 1-2 pump of toffee nut syrup
- 1-2 pumps of toasted marshmallow syrup
- 12 ounces of steamed milk
- Chopped English Toffee bits
Instructions
S’mores Latte (Hot or Iced)
Ingredients
- 2 shots of Ahroma’s Eclipse Espresso or Café Espresso Italiano
- 2 pumps of either Monin, Torani, or DaVinci toasted marshmallow syrup
- For a lower-calorie option, substitute sugar free toasted marshmallow syrup
- 1 pump of Monin or DaVinci dark chocolate sauce
- For a hot latte, 10 ounces of steamed milk
- For an iced latte, 2 cups of ice
- For an iced latte, you can substitute Big Train Vanilla Bean Frappe for milk
- Crushed graham cracker, and marshmallow for garnish
Instructions
Pumpkin Spiced Chai Latte
Ingredients
- 8 ounces of Sattwa Chai or Oregon Chai concentrate (or Big Train Spiced Chai mix as a substitute)
- 6 oz. cup of your preferred milk
- 1-2 pumps (2 oz.) of Torani or Monin pumpkin spice syrup
Instructions
Kentucky Coffee
Ingredients
- 1/2 oz. Monin Butter Pecan Syrup
- 1/2 oz. Torani Brown Sugar Cinnamon Syrup
- 2 shot(s) espresso
Instructions
- Combine ingredients, except milk, in serving cup.
- Stir and set aside.
- Steam milk in pitcher.
- Pour steamed milk into serving cup, stirring gently.
- Garnish.
Fireside Mocha Latte
Ingredients
- 1/2 oz. Monin Dark Chocolate Sauce
- 1/4 oz. Monin Hazelnut Syrup
- 2 shot(s) espresso
- Top with:
- steamed milk
Instructions
- Combine ingredients, except milk, in serving cup.
- Stir and set aside.
- Steam milk in pitcher.
- Pour steamed milk into serving cup, stirring gently.
- Garnish.
Cranberry Citrus Fizz
Ingredients
- 1 oz. Monin Cranberry Syrup
- 3 oz. orange juice
- 3 oz. club soda
Instructions
- Fill serving glass full of ice.
- Pour ingredients into serving glass in order listed.
- Pour mixture into mixing tin and back into serving glass to mix.
- Add garnish and serve.
R. U. Nuts Features: Candy Corn Snack Mix
Ingredients
- 2 cups M&Ms chocolate candies
- 2 cups Candy Corn
- 3-4 cups shelled roasted salted peanuts
Instructions
- Toss in a bowl and enjoy!
Caramel Apple Steamer
Ingredients
- 1 oz. Torani, Monin, or Ghirardelli Caramel Sauce
- 1 pump Monin or Torani Apple Syrup
- 6 oz. steamed milk
Instructions
Peach Mule Mocktail
Ingredients
- 1 pump (1 oz.) of Monin Peach Syrup
- 1/2 oz. fresh lime juice
- 6 oz. ginger beer
- Fresh peach slices, a slice of lime, and a sprig of mint for garnish
Instructions
Chocolate Pecan Pie Latte
- 2 pumps of Caramel Pecan Syrup
- 2 pumps of dark chocolate sauce, or caramel sauce
- 1-2 shots of espresso
- Steamed milk for a hot latte, or cold milk for an iced latte
- Pecan pieces
Ingredients
- 2 cups M&Ms chocolate candies
- 2 cups Candy Corn
- 3-4 cups shelled roasted salted peanuts
Instructions
Cranberry Apple Soda
Ingredients
- Cranberry Apple Soda
- 1-2 pumps of cranberry syrup
- 12 oz. club soda or
- For a non-alchoholic mojito flavor, substitute 12 oz. lemon-lime soda for plain club soda
Instructions
Add 1-3 pumps of flavored syrups to taste. Serve over ice with cranberries and sliced lime for a garnish.
Pecan Pie Bars
Ingredients
- 2 cups of flour
- 1/3 cup of sugar
- 1/4 teaspoon of salt
- 1 cup of light or dark corn syrup
- (Substitute 1 cup of honey or maple syrup for corn syrup if desired)
- 2/3 cup of butter or margarine
- 3 eggs
- 1 teaspoon of vanilla extract
- 2 cups of chopped pecans
- 1 cup of pecan halves
Instructions
2. For the crust, mix 2 cups of flour, 1/3 cup sugar, and salt in a large bowl. Add 2/3 cup of butter, and mix until the crust has a consistent coarse texture. Sprinkle mixture over the prepared pan and press down to make a pie crust.
3. Bake the crust for 18 minutes or until it is lightly golden.
4. While the crust is baking, mix 1 cup of corn syrup or substitute, 1 cup of sugar, eggs, 2 tablespoons melted butter, and 1 teaspoon of vanilla together in a large bowl until smooth. Stir in chopped pecan pieces. Pour the filling over baked crust as soon as it is golden brown. Garnish the top with pecan halves.
5. Bake in the preheated oven for about 30 minutes, or until filling sets. Let it cool before slicing bars. Serves 24.
Strawberries and Cream Cold Brew
Ingredients
- 1/2 cup (4 oz) cold brewed coffee (we recommend using at least 2 tablespoons of a coarse ground roast for each serving, such as our Cold Brew Blend)
- 3 tbsp (1.5 oz) Strawberry Syrup (such as Torani, DaVinci, or Monin Strawberry Syrup)
- 1/4 cup (2 oz) milk or heavy whipping cream
- Ice
- Whipped Cream
- Strawberries
Instructions
Chocolate Oat Choco-Doodle-Do
Ingredients
- Frosted 12 oz. mug
- 2 tablespoons ground Choco-Doodle-Do or Cookie Doodle coffee per drink (brew 8 oz. of coffee per serving)
- 1/4 cup (2 oz.) chilled Oat Milk
- Whipped Cream
- Dark Chocolate Sauce (such as Monin, Torani, or Ghiradelli)
Instructions
Blueberry-Nut Waffles and Pancakes
- Your preferred style of waffles or pancakes
- Whole blueberries
- Pistachios, Pecan Pieces, or Walnut Halves and Pieces.
- Blueberry syrup (such as Torani or DaVinci)
Instructions
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