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
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
- 1 oz. Dark Chocolate Sauce
- 3/4 oz. Frosted Mint Syrup
- 1-2 shots of espresso
- 2 tbsp. of crushed chocolate mint cookies, or Chocolate Mint Cookie Bites
- 4 oz. milk
- 1 scoop Big Train Vanilla Bean Frappé Base
- Ice
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
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.
More Recipes
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 and Butter Rum 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
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
- 1 oz. Mountain Cider Concentrate
- 4 oz. Sattwa or Oregon chai concentrate
- 3 oz. Hot water
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
- 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
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:
- 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
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
- 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
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
The Blackberry Sparkling Tea is a vibrant and effervescent blend of refreshing tea infused with the velvety sweetness of Monin’s Blackberry syrup.
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
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
- 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.
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
- 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
Warm up with this nutty, chocolatey, Fall favorite. This cup of decadence is sure to warm your
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
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
- 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
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
- 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
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
- 1 oz. Torani, Monin, or Ghirardelli Caramel Sauce
- 1 pump Monin or Torani Apple Syrup
- 6 oz. steamed milk
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.
Toasted Marshmallow Toffee Latte
Can be served hot or iced. The toffee ads a subtle, salty sweetness.
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
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
- 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
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
- 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
Steam ingredients together until hot. Makes a 16 oz. drink.
Chocolate
Pecan Pie Latte
Can be served hot or iced. Chopped pecans add additional texture.
Ingredients
- 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
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.
Gingerbread Latte and Shake
Can be served as a hot latte or as a cold shake or malt.
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:
Makes a 16 oz. shake. In a blender, combine:
- 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.
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
- 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.
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
- 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.
Taste the Ahroma!
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