coffee drink recipes
Using fresh espresso based coffee with additional
ingredients and our Routin syrups you can offer a wide variety of
interesting and tasty coffee drinks.
We offer 12 different varieties of Philibert de Routin syrup
flavourings for use in coffee and for making desserts.
Take a look at the coffee drink recipes below and try them out on
your family, friends and staff or offer them to your
customers.
Additional recipes here.
orient espress
Ingredients:
4 ml Philibert Routin cinnamon syrup
1 shot of espresso coffee
Method:
In an 8oz (240 ml) cup pour in cinnamon syrup, add 1 shot of
espresso an stir.
venitian coffee
Ingredients:
4 ml Philibert Routin amaretto syrup
1 shot of espresso
Amaretto flavoured whipped cream
Cherry
Method:
In an 8 oz (240 ml) cup, pour in amaretto syrup, add espresso shot
and stir. Top with amaretto flavoured whipped cream and garnish
with cherry.
cafe creme
Ingredients:
16 ml Philibert Routin chocolate syrup
Double shot of espresso
Milk
Whipped cream
Method:
In an 8oz (240 ml) cup, combine the chocolate syrup and the double
shot of espresso. Stir then fill with steamed milk and top with
whipped cream.
espress-oh
Ingredients:
4 ml Philibert Routin vanilla syrup
1 shot of espresso coffee
Whipped cream
Method:
In an 8 oz (240 ml) cup pour in vanilla syrup, add 1 shot of
espresso an stir. Top with whipped cream.
americano almond coffee
Ingredients:
16 ml Philibert Routin almond syrup
Double shot of espresso coffee
Hot water
Cream
Method:
Pour the almond syrup into a 12 oz (350 ml) cup. Add a double shot
of espresso together with 6oz (180 ml) of hot water and stir. Top
with dense cream.
bistro de paris
Ingredients:
8 ml Philibert Routin hazelnut syrup
Double shot of espresso coffee
Whipped cream
Shaved hazelnut
Method:
Pour the hazelnut syrup into a 6 oz (180 ml) cup. Add a double shot
of espresso and stir. Top with whipped cream and garnish with
shaved hazelnut.
irish cream coffee
Ingredients:
16 ml Philibert Routin Irish Cream
syrup
4 oz (125 ml) hot coffee
Whipped cream
Cocoa powder for dusting
Method:
In a glass, pour the Irish Cream syrup, add coffee and stir. Top
with whipped cream and dust with cocoa powder.
cappuccetto
Ingredients:
16 ml Philibert Routin amaretto syrup
1 shot of espresso coffee
3 oz (100 ml) cold milk
Cocoa powder
Method:
Pour the amaretto syrup and cold milk into a jug. Steam and foam
the milk-syrup mixture.
Pour the espresso into a 8 oz (250 ml) cup, add the steamed milk
top with the dense flavoured foam and garnish with cocoa
powder.
cinnamon dryccino
Ingredients:
16 ml Philibert Routin cinnamon syrup
1 shot of espresso
3 oz (150 ml) cold milk
Ground cinnamon
Method:
Pour the syrup and milk into a jug and steam foam the mixture. Pour
the espresso into an 8 oz (240 ml) cup and top with the flavoured
foam. Dust with ground cinnamon.
irish almond cappuccino
Ingredients:
16 ml Philibert Routin Irish Cream syrup
8 ml Philibert Routin Almond syrup
1 shot of espresso
3 oz (100 ml) cold milk
Pinch of ground coffee
Method:
Pour the two syrups and milk into a jug. Steam and foam the
mixture. Pour the espresso into a 8 oz (240 ml) cup, add the
steamed milk, top with the dense flavoured foam and dust with a
pinch of freshly ground coffee.
toffeeccino
Ingredients:
4 ml Philibert Routin caramel syrup
1 shot of espresso coffee
3 oz (100ml) cold milk
Chocolate shavings
Method:
Pour the syrup and milk into a jug. Steam and foam the mixture.
Pour the espresso into an 8 oz (240 ml) cup, add the steamed milk,
top with the dense flavoured foam. Garnish with shaved
chocolate.
bananaccino
Ingredients:
8 ml Philibert Routin banana syrup
8 ml Philibert Routin vanilla syrup
1 shot of espresso coffee
3 oz (100 ml) cold milk
Cocoa powder for dusting
Method:
Pour the syrups and milk into a jug. Steam and foam the mixture.
Pour the espresso into an 8 oz (240 ml) cup, add the steamed milk,
top with the dense flavoured foam. Dust with cocoa
powder.
latt'in lover
Ingredients:
16 ml Philibert Routin amaretto syrup
8 ml Philibert Routin cherry syrup
1 shot of espresso coffee
4 oz (125 ml) cold milk
Sliced almonds
Cherry
Method:
Mix together the two syrups and the milk in a jug. Steam foam the
mixture. Pour espresso into a 12 oz (350 ml) glass. Fill with
steamed milk and stir. Garnish with the almonds and cherry.
Raspberry truffle latte
Ingredients:
8 ml Philibert Routin chocolate syrup
8 ml Philibert Routin raspberry syrup
1 shot of espresso
8 oz (250 ml) milk
Chocolate sprinkle
Method:
Pour the syrups into a cup, and add the espresso. Fill with foamed
steamed milk and top with chocolate sprinkle and a dash of
raspberry syrup.
paris new york routin
Ingredients:
16 ml Philibert Routin caramel syrup
8 ml Philibert Routin cinnamon syrup
1 shot of espresso coffee
4 oz (125ml) cold milk
Cinnamon flavoured whipped cream
Ground cinnamon
Method:
Mix together the two syrups and the milk in a jug. Steam foam the
mixture. Pour the espresso into a 12 oz (250 ml) glass, and
added the steam milk mixture. Top with cinnamon flavoured whipped
cream and dust with ground cinnamon.
mocharetto
Ingredients:
16 ml Philibert Routin chocolate syrup
8 ml Philibert Routin amaretto syrup
1 shot of espresso
6 oz (180 ml) cold milk
Shaved chocolate
Method:
Mix together the two syrups and the milk in a jug. Steam foam the
mixture. Pour the espresso into a 12 oz (250 ml) glass, and
add the steamed milk mixture. Top with amaretto flavoured whipped
cream and dust with shaved chocolate.
irish mocha cream
Ingredients:
16 ml Philibert Routin chocolate syrup
16 ml Philibert Routin Irish Cream syrup
1 shot of espresso
6 oz (180 ml) cold milk
Whipped cream
Dash of Irish Cream for topping
Method:
Pour the espresso into a 12 oz (250 ml) glass, steam the milk
and add it to the glass. Top with whipped cream and dash with Irish
Cream syrup.
mocharamel
Ingredients:
16 ml Philibert Routin chocolate syrup
16 ml Philibert Routin caramel syrup
1 shot of espresso
6 oz (180 ml) cold milk
Whipped cream
Dash of caramel syrup for topping
Method:
Mix together the two syrups and the milk in a jug. Steam foam the
mixture. Pour the espresso into a 12 oz (250 ml) glass, and
add the steamed milk mixture. Top with whipped cream and dash
with caramel syrup.
mochanilla
Ingredients:
16 ml Philibert Routin chocolate syrup
16 ml Philibert Routin vanilla syrup
1 shot of espresso
6 oz (180 ml) cold milk
Whipped cream
Cocoa powder
Method:
Mix together the two syrups and the milk in a jug. Steam foam the
mixture. Pour the espresso into a 12 oz (250 ml) glass, and
add the steamed milk mixture. Top with whipped cream and dust with
cocoa powder.