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 ...
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Contact: Desiree Torres Desiree.Torres@penton.com