Making Flavored Lattes

Beginner or pro barista, all are invited to share.
glenn71x
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Postby glenn71x » Wed Nov 29, 2006 4:39 pm

Few questions for all you experienced guys...

To make flavored Lattes like peppermint, ginger, pumpkin etc...
Are the Monin Syrups the most common solution for making good flavored Lattes for the wife?
If so...do you add the syrup to the milk then Froth together? Or do you add it after? How much Syrup is generally used per drink?
Also if adding before frothing, does it change the frothing technique or consistency of the Milk?

Thanks Everyone

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Postby mattwells » Wed Nov 29, 2006 5:46 pm

From working in an espresso bar:
Whatever syrups you can get will work (we had Da Vinci, Monin is probably better). The amount is totally subjective, start with a shot (1oz.) and go plus or minus depending on your wife's taste.

Steps:
Pour flavoring into cup
Pour espresso into cup
Pour milk over the top

It mixes pretty well on its own, but if you have a really thick syrup (chocolate is the only thing I can think of), you may want to draw the shot, then pour in the espresso and a little milk and stir to dissolve it and then top it off with the rest of the milk.

Try adding it to the milk and frothing, however, may turn out unique and good.

With that stuff, it is all about experimentation to meet her tastes.
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Postby PheasantCreek » Wed Nov 29, 2006 5:58 pm

There is a difference in the brand of syrups you use. Monin is consider the best and is made with pure cane sugar. Other cheaper brands use frutose which will make the drink a lot sweeter and give you that funny frutose aftertaste.

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Postby jesawdy » Wed Nov 29, 2006 6:05 pm

PheasantCreek wrote:There is a difference in the brand of syrups you use. Monin is consider the best and is made with pure cane sugar. Other cheaper brands use frutose which will make the drink a lot sweeter and give you that funny frutose aftertaste.


Geoff-

I gather one brand is more concentrated than another? What volume do you typically use in the Monin syrup?

Also, do you feel the need to refrigerate?
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Postby cremacafe » Thu Nov 30, 2006 6:32 pm

they are all the same strength. I prefer the taste of the Monin syrups since they replicate the actual flavors better. For a 12 oz drink I add 3 pumps of syrup and 4 pumps for a 16oz. Each pump is a 1/4 oz.

And they do not need refrigeration.
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Postby Psyd » Thu Nov 30, 2006 8:35 pm

glenn71x wrote:Also if adding before frothing, does it change the frothing technique or consistency of the Milk?



If it helps, I usually have a bit of cane sugar with my cappus, and I froth with the sugar at the bottom. It doesn't change the consistency of the froth (as far as I can tell. My latte art is so-so with or without it...) and it keeps from having that sugar rush at the bottom of the cup. Makes the foam all tasty, too.
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Postby cannonfodder » Sat Dec 02, 2006 7:36 pm

I will second that. When I make cappuccinos I normally add just a bit of sugar to the milk. That way it is thoroughly integrated in the milk. No ill effects to wand, milk or drink.
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Postby DaveC » Mon Dec 11, 2006 7:02 pm

cannonfodder wrote:I will second that. When I make cappuccinos I normally add just a bit of sugar to the milk. That way it is thoroughly integrated in the milk. No ill effects to wand, milk or drink.


Me three...but I add my sweetener to the Milk (or sugar/vanilla sugar if it's for my wife)

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Postby Grant » Mon Dec 11, 2006 9:43 pm

I add sugar cubes to the milk before I froth for my wifes lattes, and syrups as well for flavoured drinks. I think the end product is superior if you are into the sweetened drinks by my taste - the pre-sweetened foam is delicious. I only use organic syrups with real cane sugar.

Grant