Toffee Coffee Latte Food

ENGLISH TOFFEE TEA LATTE

Steps:

• Pour boiling water over tea bag in a mug or glass. Let steep 3-5 minutes. Remove tea bag.
• Steam together milk and syrups.
• Pour steamed milk mixture into the tea and stir.
• Enjoy!

TOFFEE COFFEE LATTE

Steps:

• Pour the banana and hazelnut liqueur and caramel syrup into a 12-ounce latte mug.
• Add the espresso, then the steamed milk.
• Stir once around, lifting up the syrups from the bottom of the mug.
• Dust with ground hazelnuts.

TOFFEE NUT LATTE RECIPE

Steps:

• Brew 2 shots of espresso in your espresso maker. You will have to make one, and then repeat the process for a second.
• Add on ounce of Torani Sugar-Free Toffee Nut Syrup to your caffeine mug. Pour the espresso shot into the mug.
• Steam 6 ounces of milk. Add steamed milk to the mug.
• Top with whipped cream. Sprinkle with candied or plain chopped pecans.

HOT HAZELNUT CHOCOLATE-TOFFEE LATTE

Steps:

• Put the hot coffee and some Chocolate-Toffee Syrup in a large mug and mix until combined. Stir in the hot milk, top with some whipped cream and drizzle with more syrup, if desired.
• Cook the sugar in a medium, heavy saucepan over medium heat, undisturbed, until it begins to melt, then continue to cook, stirring slowly with a fork, until melted and pale golden. Continue to cook, swirling the pan, until the sugar is a deep golden caramel.
• Remove from the heat and carefully add the warm cream down side of pan (the mixture will bubble and steam vigorously), return the caramel to the heat, add the chocolate and salt and stir until smooth. Remove the mixture from the heat and stir in the vanilla.
• Yield: about 1 1/2 cups

TOFFEE COFFEE COOKIES

Steps:

• Preheat oven to 350°.
• Grease a 9 x 13 pan.
• In a large bowl, mix together the cake mix, oil, coffee, chocolate chips and eggs.
• Press half the mixture into the bottom of prepared pan.
• Bake 8 minutes.
• In the top of a double boiler, heat the butter, caramels, coffee, and condensed milk until caramels are melted.
• Pour over partially baked crust.
• Sprinkle with 1/2 cup pecans.
• Drop the remaining cookie dough by small spoonfuls over the caramel layer.
• Sprinkle with chopped toffee bars and remaining 1/2 cup pecans.
• Bake an additional 25-30 minutes.
• Coll and cut into squares.

BANANA NUT TOFFEE LATTE

Steps:

• Pour flavored syrups into a 12 oz cup.
• Add the hot fresh Espresso.
• Fill with HOT steamed/foamed milk.
• Stir once around lifting upwards to bring the syrups up.
• Drip a teaspoon of Banana flavored syrup on the foamy top.
• top with Hazelnut topping powder.