Autumn Drinks
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Autumn Drinks Collection

Autumn has arrived in Ireland and that can only mean one thing…time to break out the Autumn drinks collection! Autumn brings with it its own charm. With the colder weather comes lots of good things like Halloween, cosy evenings in front of the fire, pumpkin spiced lattes and hot chocolate! Add some spice to your Autumn with a few of our drinks options!

Here are a few of our favourites for you to try. We’ve got the Pumpkin Spiced LatteSalted Caramel Latte, Cinnamon Cappuccino, Mint Hot Chocolate, White Hot Chocolate and Flamed Orange Hot Chocolate.

Autumn Drinks Collection – COFFEE

Autumn Drinks

Pumpkin Spiced Latte

Our signature 1938 coffee blend and milk are highlighted by flavour notes of pumpkin, cinnamon, nutmeg and clove to create this incredible beverage that’s a firm favourite. Enjoy it topped with whipped cream and a dash of cinnamon spice

INGREDIENTS
  • 20ml SHOTT Spiced Pumpkin
  • Steamed Full Cream Milk
  • 30ml Espresso Coffee
  • Garnish: Cinnamon Powder
METHOD
  1. Press the coffee shot into a mug or heatproof glass.
  2. Add SHOTT Spiced Pumpkin and stir to combine.
  3. Heat up your milk by using the steam arm on a coffee machine.
  4. Pour the hot milk into the cup in a circular motion, to combine.
  5. Garnish with a light dusting of cinnamon powder.
  6. Serve & enjoy.

Salted Caramel Latte

add some spice to autumn

Our award winning Celeste coffee blend and milk are enhanced with a dash of SHOTT salted caramel to create this incredible beverage. Enjoy it topped with whipped cream, caramel sauce and small fudge cubes

INGREDIENTS
  • 20ml SHOTT Salted Caramel
  • Steamed Full Cream Milk
  • 30ml Espresso Coffee
  • Garnish: Whipped Cream, Caramel Sauce & Small Fudge Cubes
METHOD
  1. Press the espresso coffee into a mug or heatproof glass.
  2. Add the SHOTT Salted Caramel to the coffee and stir to combine.
  3. Heat up your milk by using the steam arm on a coffee machine.
  4. Pour the hot milk into the salted caramel coffee shot.
  5. Garnish with whipped cream, caramel sauce & small fudge cubes.
  6. Serve & enjoy.

Cinnamon Cappuccino

INGREDIENTS
  • 20ml SHOTT Cinnamon
  • Steamed Milk
  • 30ml Espresso Coffee
  • Garnish: Whipped Cream and Cinnamon Powder
METHOD
  1. Press the coffee shot into a mug or heatproof glass.
  2. Add SHOTT Cinnamon to the cup and stir.
  3. Heat the milk using the steam arm on a coffee machine.
  4. Pour the hot milk into the cup in a circular motion, to combine.
  5. Garnish with whipped cream a and sprinkle of cinnamon.
  6. Serve & enjoy

Crème Brulée Cappuccino

Creme-Burlee-Latte
INGREDIENTS
  • 20mL SHOTT Butterscotch
  • 180mL Full Cream Milk
  • 30mL Espresso Coffee
  • Garnish: 1 Teaspoon Caster Sugar
METHOD
  1. Press the espresso coffee into a mug or heatproof glass.
  2. Add the SHOTT Butterscotch to the coffee shot and stir to combine.
  3. Next, heat the milk using the steam arm on a coffee machine.
  4. Pour the hot milk into the cup in a circular motion to combine, ensuring there is a significant amount of dry foam on top.
  5. Sprinkle the sugar over the top of the coffee and caramelise with a blow torch to create the Brulee crust.
  6. Serve & enjoy.

HOT CHOCOLATES

hot-chocolate

Mint Hot Chocolate 

INGREDIENTS
  • 15ml SHOTT Wild Peppermint
  • 30g Single Origin Barista Hot Chocolate
  • 10fl oz Full Cream Milk
  • Garnish: Whipped Cream & Crushed Peppermint Candy
METHOD
  1. Heat the milk using the steam arm on a coffee machine.
  2. Add the Hot Chocolate
  3. Add the SHOTT Wild Peppermint to the hot milk.
  4. Stir to combine.
  5. Pour the hot chocolate into a mug or heatproof glass.
  6. Garnish with whipped cream & crushed peppermint candy.
  7. Serve & enjoy.

White Hot Chocolate

INGREDIENTS
  • 22ml SHOTT White Chocolate
  • 30g Single Origin Barista Hot Chocolate
  • 10fl oz Full Cream Milk
  • Garnish: Chocolate flakes/marshmallows (optional
METHOD
  1. Heat the milk using the steam arm on a coffee machine.
  2. Add the Hot Chocolate
  3. Add the SHOTT White Chocolate to the hot milk.
  4. Stir to combine.
  5. Pour the hot chocolate into a mug or heatproof glass.
  6. Garnish with chocolate flakes/marshmallows
  7. Serve & enjoy.

Flamed Orange Hot Chocolate

INGREDIENTS
  • 22ml SHOTT Flamed Orange
  • 30g Single Origin Barista Hot Chocolate
  • 10fl oz Full Cream Milk
  • Garnish: Chocolate powder (optional)
METHOD
  1. Heat the milk using the steam arm on a coffee machine.
  2. Add the Hot Chocolate
  3. Add the SHOTT Flamed Orange to the hot milk.
  4. Stir to combine.
  5. Pour the hot chocolate into a mug or heatproof glass.
  6. Garnish with chocolate powder
  7. Serve & enjoy.