The Caipirinha
- Muddle 2 tsp brown sugar and 4 lime wedges in a glass.
- Add 50ml cachaça and 30ml cooled AROMO TERROIR TOM, then fill with ice.
- Stir well and garnish with a lime slice or a coffee bean
The Flavoured Coffee Gourmand
- Brew a Aromo Flavours Creme Brulle espresso and pour it into a cup.
- Add 25ml of coffee liqueur and stir.
- Top with lightly whipped cream.
The Citrus AROMO Mocktail
- Brew and cool 30ml of AROMO TERROIR ALMA.
- n a shaker with ice, combine the coffee, 30ml fresh orange juice, 10ml honey or simple syrup, and a splash of sparkling water.
- Shake well and strain into a glass over ice.
The Espresso Coconut
- Brew 2 shots of AROMO TERROIR ALMA ESPRESSO.
- Heat 150ml of coconut milk in a saucepan until warm (or froth it using a milk frother).
- Pour the espresso into a mug, then top with the coconut milk.
- Sweeten with sugar or syrup to taste, and enjoy!
The CAramel Pistachio
- Blend 1 tbsp pistachio paste with 150ml warm milk until smooth and frothy.
- Brew a 30ml shot of AROMO FLAVORS SEA SALT CARAMEL ESPRESSO or DRIP and pour it into a cup.
- Gently pour the pistachio-infused milk over the coffee, holding back the foam, then top with the remaining foam.
- Garnish with crushed pistachios.
The Brigadeiro
- Brew a shot of AROMO FLAVORS SEA SALT CARAMEL Freeze the espresso to create espresso ice cubes.
- Once frozen, place the espresso ice cubes in a glass.
- In a separate cup, mix 30ml of sweetened condensed milk with 100ml of milk (or more, depending on your preference).
- Pour the milk mixture over the espresso ice cubes.
- Top with cocoa powder and crushed chocolate.
- Stir before drinking and enjoy!