Recipes

Iced Mocha

2
Preparation:

1. Pour all ingredients in blender and mix
2. Fill cup with ice cubes and pour mix over ice
3. Finish with Whipped Cream and Chocolate Sauce

300ml

1 pump MONIN Chocolate Sauce
1 lungo Segafredo Espresso (44 ml)
88ml  Milk
295ml Ice
Whipped Cream and Chocolate Sauce

450ml

2 pumps MONIN Chocolate Sauce
2 lungos Segafredo Espresso (88ml)
118ml Milk
473ml Ice
Whipped Cream and Chocolate Sauce

700ml

3 pumps MONIN Chocolate Sauce
2 lungos + 1 shot Segafredo Espresso (118ml)
177ml Milk
709ml Ice
Whipped Cream and Chocolate Sauce

Espresso Con Panna

Untitled-5
Preparation:

1. Pour all ingredients in blender and mix
2. Fill cup with ice cubes and pour mix over ice
3. Finish with Whipped Cream and Chocolate Sauce

88ml

1 shot Segafredo Espresso (1 oz)
Whipped Cream

118ML

1 lungo Segafredo Espresso (1.5 oz)
Whipped Cream

Iced Coffee

Untitled-6
Preparation:

1. Fill cup with ice cubes
2. Pump syrup over ice
3. Fill with fresh brewed coffee

300ml

2 pumps Simple Syrup
5 oz Brewed Coffee
10 oz Ice

450ml

3 pumps Simple Syrup
7 oz Brewed Coffee
16 oz Ice

700ml

4 pumps Simple Syrup
10 oz Brewed Coffee
24 oz Ice

Latte

Untitled-7
Preparation:

1. Extract shots of espresso directly in cup
2. Steam milk to 160° and pour over espresso
3. Pour thin layer of froth on top

200ml

1 lungo Segafredo Espresso (1.5 oz)
5 oz Hot Milk
1 oz Foam Milk

350ML

2 shots Segafredo Espresso (2 oz)
7 oz Hot Milk
2 oz Foam Milk

470ML

2 lungos Segafredo Espresso (3 oz)
10 oz Hot Milk
2 oz Foam Milk

Iced Latte

Untitled-6
Preparation:

1. Pour all ingredients in blender and mix
2. Fill cup with ice cubes and pour mix over ice

300ml

1 lungo Segafredo Espresso (1.5 oz)
1 pump Simple Syrup
3 oz Milk
10 oz Ice

450ml

2 lungos Segafredo Espresso (3 oz)
2 pumps Simple Syrup
4 oz Milk
16 oz Ice

700ml

3 lungos Segafredo Espresso (4.5 oz)
3 pumps Simple Syrup
6 oz Milk
24 oz Ice

Sugar Free Mocha

Untitled-9
Preparation:

1. Pump syrup into cup
2. Extract shots of espresso over syrup and stir
3. Steam milk to 160° and pour over
3. Finish with Sugar Free Cocoa Powder  *optional

200ml

1 lungo Segafredo Espresso (1.5 oz)
1 pump Sugar Free MONIN Chocolate Syrup
4 oz Milk
2 oz Foam Milk
Sugar Free Cocoa Powder*

350ML

2 shots Segafredo Espresso (2 oz)
2 pumps Sugar Free MONIN Chocolate Syrup
6 oz Milk
2 oz Foam Milk
Sugar Free Cocoa Powder*

470ML

2 lungos Segafredo Espresso (3 oz)
3 pumps Sugar Free MONIN Chocolate Syrup
8 oz Milk
3 oz Foam Milk
Sugar Free Cocoa Powder*

French Vanilla Frappé

Untitled-8
Preparation:

1. Blend all ingredients together in blender with ice
2. Pour in glass or cup
3. Finish with Whipped Cream

300ml

2 pumps MONIN French Vanilla
1 lungo Segafredo Espresso (1.5 oz)
2.5 oz Milk
10 oz Ice
Whipped Cream

450ml

4 pumps MONIN French Vanilla
2 lungos Segafredo Espresso (3 oz)
4 oz Milk
16 oz Ice
Whipped Cream

700ml

6 pumps MONIN French Vanilla
3 lungos Segafredo Espresso (4.5 oz)
5 oz Milk
24 oz Ice
Whipped Cream

Mocha

Untitled-10
Preparation:

1. Extract shots of espresso directly in cup
2. Steam milk to 160° and pour over espresso
3. Pour thin layer of froth on top

200ml

1 lungo Segafredo Espresso (1.5 oz)
4 oz Milk
1 tsp Hot Ciok*
Whipped Cream and
Chocolate Sauce

350ML

2 shots Segafredo Espresso (2 oz)
6 oz Milk
2 tsp Hot Ciok*
Whipped Cream and
Chocolate Sauce

470ML

2 lungos Segafredo Espresso (3 oz)
8 oz Milk
2.5 tsp Hot Ciok*
Whipped Cream and
Chocolate Sauce