For this holiday-themed latte variation, owner Terry Griffin uses a proprietary blend of coffee beans from Sumatra, Brazil and Guatemala for a balance of body, smoothness and acidity. He roasts the beans and then lets rest for a week before blending them for his espresso. To make the latte, he adds white chocolate powder, vanilla syrup and a cinnamon stick to milk, which he then steams, heating it to the same temperature as milk used in a latte. Then he adds it either to two shots of ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!