The secret behind those flavoured coffees you drink in a café is usually just one thing: coffee syrup. The right measure starts with a single pump (about 10 ml).
Caramel Latte: Put 20 ml Saphori Caramel Syrup in the cup, add a shot of espresso, then steamed milk. Serve without stirring, so the caramel comes through on the first sip and the coffee follows.Vanilla Iced Coffee: Ice in a glass, 20 ml Saphori Vanilla Syrup, 100 ml cold milk and a shot of espresso. The best-selling drink of the summer months.Hazelnut Frappé: Into the shaker, 1 teaspoon of instant coffee, 15 ml Saphori Hazelnut Syrup, 100 ml milk and ice; shake until frothy.White Chocolate Mocha: Melt 20 ml Saphori White Chocolate Bar Sauce into the espresso, then add the milk. If you want a richer texture, use bar sauce rather than syrup — this is the trick cafés know and home kitchens rarely do.Sugar-free options: with the sugar-free versions of our caramel, vanilla and hazelnut flavours you can make exactly the same recipes without the calories.
