Specialty Drinks Recipe
Make Specialty Drinks Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Classic Vanilla Latte
Iced Ginger-Citrus Tea
Chocolate Hazelnut Mocha (Decadent Special)
Matcha Frothed Latte
Method
Classic Vanilla Latte
Brew Espresso
Pull 2 shots of fresh espresso (about 2 ounces). If you don't have an espresso machine, brew 2 ounces of very strong coffee using an Aeropress or Moka pot.
Heat and Sweeten Milk
Pour 8 fl oz whole milk into a small saucepan and warm over medium-low heat until steaming but not boiling (about 150–160°F / 65–70°C). Stir in 1 tsp granulated sugar and 1 tbs vanilla syrup until dissolved.
Froth Milk
Use a milk frother, handheld whisk, or French press to froth the warmed milk until it has a velvety microfoam. If using a French press, plunge vigorously for 20–30 seconds.
Assemble
Pour the espresso into a 10–12 oz cup. Add the sweetened vanilla milk, holding back foam with a spoon, then spoon foam on top. Sprinkle 1/4 tsp ground cinnamon over the foam if desired. Serve immediately.
Iced Ginger-Citrus Tea
Brew Ginger Tea
Place 2 black tea bags and 1 tbs sliced fresh ginger in a heatproof pitcher. Pour 12 fl oz (about 350 ml) hot water (just off boil) over them and steep for 5 minutes for a robust flavor, or up to 7 minutes for stronger ginger presence.
Sweeten and Chill
Remove tea bags and strain out ginger slices. While tea is still hot, stir in 1 tsp honey until dissolved, then add 1 tbs fresh lemon juice. Let the tea come to room temperature, then refrigerate 10–15 minutes or pour directly over ice if you need it immediately.
Serve
Fill a tall glass with 1 cup ice. Add chilled tea, stir, and garnish with a lemon wheel and a mint sprig. Taste and adjust sweetness or lemon to taste.
Chocolate Hazelnut Mocha (Decadent Special)
Mix Chocolate Base
In a small heatproof bowl, whisk together 1 tbs unsweetened cocoa powder and 1 tbs hot water until a smooth paste forms. Stir in 1 tsp hazelnut spread (or 1 tsp hazelnut syrup) and 1/4 tsp vanilla extract until fully combined.
Brew Espresso
Pull 2 shots of espresso (about 2 ounces). If using strong brewed coffee, use 2 ounces concentrated.
Heat and Froth Milk
Warm 8 fl oz whole milk over medium-low heat until steaming (150–160°F / 65–70°C). Froth using a milk frother, steam wand, or French press to create a smooth, slightly thick foam.
Assemble
Pour the chocolate-hazelnut paste into a 10–12 oz cup, add the espresso and stir to dissolve. Add the warmed frothed milk, hold back foam with a spoon and then spoon foam on top. Top with 2 tbs whipped cream if desired and sprinkle 1 tsp chopped toasted hazelnuts.
Matcha Frothed Latte
Sift and Whisk Matcha
Sift 1 tsp ceremonial-grade matcha into a small bowl or cup to remove clumps (use a matcha sifter if available). Add 2 tbs hot water (about 175°F / 80°C) and whisk briskly in an M or zig-zag motion with a bamboo whisk (chasen) or small whisk until frothy and bright green with no lumps, about 15–30 seconds.
Heat and Froth Milk
Warm 8 fl oz whole milk (or milk alternative) until steaming (150–160°F / 65–70°C). Sweeten with 1 tsp simple syrup or honey and froth until creamy and microfoamy using a milk frother, steam wand, or French press.
Assemble
Pour the whisked matcha into a 10–12 oz cup. Slowly add the frothed milk while holding back foam, then spoon foam on top. Optional: Dust a tiny pinch of matcha powder on the foam for garnish. Serve immediately.