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

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

Cold brew coffee overnight in a french press or another brewing method.

Add ice to a 12 oz. glass

Pour milk or heavy whipping cream over ice

Add 3 tbsp of strawberry syrup and mix

Pour cold brew over the top.

Garnish with whipped cream and sliced strawberries.

 

Chocolate Oat
Choco-Doodle-Do

An icy summer drink combining hearty oat milk and our own chocolate, cinnamon flavored coffee!

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

Cold brew coffee overnight, or brew coffee normally and chill

Pour coffee and oat milk over ice, or substitute ice with a frosted glass for a more concentrated coffee

Garnish with whipped cream and dark chocolate sauce for a sweeter drink

Optional: serve with chocolate or cinnamon cookies

 

 

Blueberry-Nut Waffles and Pancakes

Ingredients

Instructions

Cook waffles or pancakes to a golden brown.

Sprinkle blueberries and nuts.

Substitute blueberry syrup for maple syrup.

Serve with hot Blueberry Cinnamon Crumble coffee.

 

More 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

Add an extra hot and spicy kick to our Cocochata flavored coffee:

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

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.

 

 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

    • 1 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

    1. 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.
    2. 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.
    3. Process on high for 20 to 30 seconds, using the tamper to guide the fruit through the blades until smooth, but still frozen.
    4. 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

    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

    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

    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

    Instructions

    Pour coffee, syrup, and spices into a 12 oz. cup. Whip heavy whipping cream  (add additional finely ground spice if desired for a spicier drink). Slowly pour whipped cream over the top of the drink to form a creamy top.

     

    Valentine

    White Mocha

     

    Glass Size: 12 oz.

    Ingredients

    • 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

    Garnish: cherry, whipped cream

       

       

      Decadent

      Valentine Latte

      Glass Size: 12 oz.

      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

        Stir and garnish.

        Garnish:  Dark Chocolate Sauce raspberry, chocolate whipped cream, or whipped cream with dark chocolate sauce drizzle.

       

      “Mexican Hot Chocolate” Mocha

      Glass size: 16 oz.

      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

      Use any Italian syrup on French toast, pancakes, waffles or oatmeal! Made with pure sugar, no corn syrup!

      Or get adventurous and combine a couple of flavors for a delicious treat!  Here are some ideas to get you started:

       

       

      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 

      Can be served as a hot latte or as a cold shake or malt.

      Gingerbread Latte:

      Gingerbread Espresso Shake:

      Makes a 16 oz. shake. In a blender, combine:

       

       

      Peppermint

      White Mocha

       

      Ingredients

      Instructions

      Add 1-3 pumps of flavored syrups to taste. Serve over ice with cranberries and sliced lime for a garnish.

       

      Cinnamon Hot

      Cocoa Fluff

      Ingredients

       

      Chaider (Chai Cider)

      Discover the perfect fall favorite: Chaider! A comforting blend of Mountain Cider and chai, warmed to perfection with water or milk.

      Ingredients

      Glass: Tall glass
      Glass Size: 14 oz.
      Garnish: whipped cream, nutmeg

      Instructions

      For a rich creamy drink use 3 oz of milk of your choice and heat in pan or microwave. Serve in a tall glass, and enjoy!

       

       

      Caramel Apple Latte

      Indulge in a Caramel Apple Latte – a delightful blend of espresso, caramel sauce, apple syrup, and creamy milk, topped with a caramel drizzle.

      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

      Instructions

      1. Pour espresso (or strongly brewed coffee) into a mug.
      2. Add 2 T. (1 oz) each  of caramel sauce and apple syrup.
      3. Pour steamed milk and spoon froth on top.
      4. Drizzle with caramel.
      5. Garnish with apple slices dipped in caramel sauce, or serve as a side dish.
      6. Optionally, garnish with nuts.
      7. For Iced coffee, pour espresso over ice (or use cold brew) in tall glass, add sauce and syrup, then add cold milk.
      8. Top with whipped cream and drizzle of caramel sauce. 

       

       

      Mom’s Apple

      Crisp Coffee

      Indulge in a comforting, classic Mom’s Apple Crisp. A delicious blend of sliced apples topped with a sweet, crispy crumble.

      Ingredients:

      • 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

      Instructions:

      1. Preheat your oven to 350 degrees.
      2. Place the sliced apples in a 9×13-inch baking dish. Cover and bake until they’re slightly tender, about 20-30 minutes.
      3. 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.
      4. Once the apples are slightly tender, remove them from the oven.
      5. Sprinkle the crumble mixture evenly over the apples.
      6. Bake uncovered for an additional 20 minutes, or until the topping is crisp and golden.
      7. Serve with a scoop of ice cream or a dollop of whipped topping.
      8. Enjoy your Mom’s Apple Crisp alongside a cup of Ahroma Apple Crisp Coffee.
      9.  Add nuts for extra crunch

       

      Toasted Marshmallow Toffee Latte

      Can be served hot or iced. The toffee ads a subtle, salty sweetness.

      Ingredients

      Instructions

      Pull the espresso shots from your espresso maker, or substitute strong black coffee. Add a total of 2-3 pumps of the syrups to your desired level of sweetness. Steam the milk so that it has a consistent, velvety froth. Pour the milk slowly over your latte with a steady hand. Garnish the top with chopped English Toffee.

       

       S’mores Latte

      (Hot or Iced)

      A dessert drink inspired by the campfire classic. It can be served hot or iced, but it’s especially appropriate for a cozy hot drink on a cold winter day.

      Ingredients

      Instructions

      For a hot latte, pull espresso shots from an espresso maker, or substitute strong black coffee. Add 1-3 pumps of flavored syrups and chocolate sauce to taste. Steam and pour milk slowly over the latte. Garnish as desired.

      For an iced latte, blend 2 cups of ice, then add syrup and chocolate sauce. Blend again until smooth. Makes 16 ounces.

       

      Pumpkin Spiced

      Chai Latte

      Combines the richness of Chai with the most famous seasonal autumn flavored coffee.

      Ingredients

      Instructions

      Steam ingredients together until hot. Makes a 16 oz. drink.

       

      Iced Turtle Shaker

      The Iced Turtle Shaker is a delightful blend of creamy caramel, rich chocolate, and smooth coffee, served over ice for a refreshing and indulgent treat.

      Ingredients

      Glass: Mug
      Glass Size: 14 oz.
      Garnish: whipped cream

      Instructions

      1. Combine ingredients, except milk, in serving cup.
      2. Stir and set aside.
      3. Steam milk in pitcher.
      4. Pour steamed milk into serving cup, stirring gently.
      5. Garnish.

       

       

      Blackberry Sparkling Tea

      The Blackberry Sparkling Tea is a vibrant and effervescent blend of refreshing tea infused with the velvety sweetness of Monin’s Blackberry syrup.

      Ingredients

      Glass: Tall/Pint
      Glass Size: 16 oz.
      Garnish: blackberries, lemon

      Instructions

      1. Fill serving glass full of ice.
      2. Pour ingredients into serving glass in order listed.
      3. Pour mixture into mixing tin and back into serving glass to mix.
      4. Add garnish and serve.

       

       

      Mocha Almond Latte

      The Mocha Almond Latte is a harmonious fusion of velvety chocolate, aromatic coffee, and subtle almond flavors, creating a luscious and comforting beverage for coffee lovers.

      Ingredients

      Glass: Mug
      Glass Size: 14 oz.
      Garnish: whipped cream

      Instructions

      1. Combine ingredients, except milk, in serving cup.
      2. Stir and set aside.
      3. Steam milk in pitcher.
      4. Pour steamed milk into serving cup, stirring gently.
      5. Garnish.

       

       

      Kentucky Coffee

      A classic bourbon-style coffee drink perfect for as a decaf treat at night or served at brunch. Buttery, nutty and cinnamon flavors compliment the bourbon to deliver a smooth sippable delicacy.

      Ingredients

      Glass: Mug
      Glass Size: 16 oz.
      Garnish: cinnamon sugar, whipped cream

      Instructions

      1. Combine ingredients, except milk, in serving cup.
      2. Stir and set aside.
      3. Steam milk in pitcher.
      4. Pour steamed milk into serving cup, stirring gently.
      5. Garnish.

       

       

      Fireside Mocha Latte

      Warm up with this nutty, chocolatey, Fall favorite. This cup of decadence is sure to warm your

      Ingredients

      Glass: Mug
      Glass Size: 16 oz.
      Garnish: whipped cream

      Instructions

      1. Combine ingredients, except milk, in serving cup.
      2. Stir and set aside.
      3. Steam milk in pitcher.
      4. Pour steamed milk into serving cup, stirring gently.
      5. Garnish.

       

       

      Cranberry Citrus Fizz

      A delicious, fizzy, refreshing cup of amazing. This drink is simple to make, and mixes the flavors of the holidays with the levity of Summer. 

      Ingredients

      Glass: Tall/Pint
      Glass Size: 16 oz.

      Instructions

      1. Fill serving glass full of ice.
      2. Pour ingredients into serving glass in order listed.
      3. Pour mixture into mixing tin and back into serving glass to mix.
      4. Add garnish and serve.

       

       

      R. U. Nuts Features: Candy Corn Snack Mix

      R. U. Nuts is known for the snack mixes, but they can sometimes be difficult to recreate at home. Here’s a simple mix perfect for any Fall party, or to offer your customers.

      Ingredients

      Instructions

      Toss in a bowl and enjoy!

       

      Caramel Apple Steamer

      Don’t you just love those little caramel apple lollipops? How good is a freshly dipped caramel apple, surrounded by the changing leaves? Here’s how to capture that feeling in a cup!

      Ingredients

      Instructions

      A steamer is a wonderful coffee-less treat – a great alternative to hot chocolate in the fall.

      Simply add your syrups to your serving glass, then top with your freshly steamed milk to create a wonderous swirl of creamy caramel apple goodness.

       

      Peach Mule Mocktail

      The Peach Mule Cocktail is a beautiful, light, fruity summer drink. It’s perfect for any summer dinner-party, hanging out by the pool, or for a special someone on date night.

      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

      Get ready for another simple ice-cold glass of perfection.

      Fill a copper mug or serving glass with ice, and pour your ingredients in the order listed above. Pour the mixture into a mixing tin, and then back into your serving glass to fully incorporate the ingredients. Add your garnish, and serve.

      Chocolate

      Pecan Pie Latte 

      Can be served hot or iced. Chopped pecans add additional texture.

      Ingredients

      Instructions

      Pull the espresso shots from your espresso maker, or substitute strong black coffee. Add a total of 2-3 pumps of the syrups to your desired level of sweetness. Steam the milk so that it has a consistent, velvety froth. Pour the milk slowly over your latte with a steady hand. Garnish with pecan pieces, dark chocolate sauce, or caramel sauce.

       

       Cranberry Apple Soda

      A tart, tangy drink that’s elegantly simple.

      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

      Has the taste and texture of pecan pie, but can be conveniently served in small portions. Makes 24 servings.

      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

      1. Preheat your oven to 350 degrees F. Spray non-stick oil on a 9×9-inch baking pan.

      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.

       

      “Straws Berry”
      Dirty Soda 

      A dirty cola with a berry twist.

      Ingredients

      • 1.5 cups of crushed ice
      • 5 oz. of your preferred cola (eg. Coke, Pepsi, or another brand)
      • 3. oz. club soda
      • 1-2 pumps) of Raspberry syrup and Strawberry syrup.
      • .5 ounce of sweet cream or creamer

      Instructions

      Add crushed ice to a pint-sized glass (16 oz.) Pump syrups over ice, pour cola, and stir gently. Top with club soda.

      Drizzle sweet cream over the top.

      Experiment with different Italian syrups to recreate barista favorites, or discover one of your own! 

       

      Bourbon-Style Chai

      (Alcohol-Free)

      A sweet, tangy iced drink, inspired by Bourbon Chai.

      Ingredients

      Instructions

      Add ice, Oregon Chai Concentrate, bourbon, and syrups to a cocktail shaker.

      Cover and shake vigorously for 15–20 seconds or until well blended.

      Strain into a highball glass filled with ice. Top with seltzer. Garnish with a cinnamon stick, and a slice of orange, peach, or apple. Pairs well with a side of crystalized ginger slices.

      Optional: The caramel and vanilla syrups create a flavor profile similar to bourbon. You can add a shot of non-alchoholic bourbon cocktail spirit.

       

       

       Kiwi Dragonfly
      Green Tea

      Adds a sour, fruity twist to a green tea smoothie.

      Ingredients

      Instructions

      Blend water, ice, syrups, and green tea drink mix in a blender until smooth. Pour into a 12 oz. glass.

      Serve with lime and kiwi slices.