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BANOFFEE SHAKE

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Ingredients:
• 1 1/2 cup of your choice of milk
• Half a banana
• Any nut butter (optional)
• 1 tsp. Vanilla extract, ice and, of course,
• 1 cup Barrie House Clay Avenue coffee

Combine all ingredients in a blender or food processor. Serve cold.

CAPPUCCINO

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Ingredients:
• 1 serving of Barrie House French Roast Extra Bold
• 6 ounces of milk
• Sugar to taste

Brew a really strong cup of coffee or espresso.

Pour 6 ounces cold milk in milk frother and froth until rich and velvety. Or, heat the milk on the stove or in the microwave until steaming, and beat it with a whisk. You want to get tiny bubbles.

Slowly add the hot milk to your coffee and lay the frothed floating on top.

Traditionally, it will be equal parts coffee, milk and froth.

ICED BROWN SUGAR LATTE

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Ingredients:
• 3 shots Barrie House Raffinato Espresso
• 2 tbsp brown sugar cinnamon syrup
• 1 cup oat milk (or milk of your choice)

Fill glass with ice. Brew Barrie House espresso capsule.

Pour syrup and milk over ice; stir. Add in espresso; stir.

Top with a few dashes of ground cinnamon.

AFFOGATO

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Ingredients:
• Gelato or rich ice cream

A traditional Affogato is made with vanilla gelato covered with espresso.

First, brew a cup of espresso or any dark roast coffee.  Next, scoop ice cream into a  bowl or cup.  Then,  drizzle a small amount of hot coffee onto the ice cream, just enough to flavor the ice cream.  It will melt slightly creating an amazing coffee/ice cream combo.

Keep the rest of the coffee handy to add more as needed.

ICED CARAMEL LATTE

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Ingredients:
• 1 serving of hot, Barrie House Salted Caramel coffee
• Caramel syrup
• Whipped cream
• Choice of milk
• Sugar to taste
• Ice

Brew one serving of Barrie House Salted Caramel coffee or your favorite medium or dark roast coffee.

Fill a tall glass 3/4 of the way with ice, then swirl caramel syrup into the glass.

Add 1/2 cup of your favorite milk.

Pour the hot coffee into the glass and add sugar to your liking.

Add whipped cream and another swirl of caramel on top.

COCONUT ICED COFFEE

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Ingredients:
• 1 cup brewed Barrie House Jammin Jamaican
• 1 tbsp sweetened condensed milk
• 1/2 cup coconut milk
• 1 tsp shredded coconut

Fill glass with ice. Brew Barrie House Jammin Jamaican coffee.

Pour coconut milk over ice. Add in coffee and sweetened condensed milk; stir.

Top with a sprinkle of shredded coconut.

CAFFE MOCHA

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Ingredients:
• 1 tbsp of chocolate sauce
• 1/2 cup of milk or cream
• Whipped cream

Add chocolate sauce to mug. Pour in brewed coffee and stir. 

Pour milk in frother and froth until rich and velvety. Or, heat the milk on the stove or in the microwave until steaming, and beat it with a whisk. Add to mug and stir to combine. Top with whipped cream.

IRISH COFFEE

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Ingredients:
• 1 serving of Barrie House Dark Mystery
• 1 T brown sugar
• 1 shot of whiskey
• Heavy whipped cream

Adding one tablespoon of brown sugar to a tall glass or mug.

First, brew a cup of espresso or any dark roast coffee and pour it over the brown sugar to dissolve.  Next, add one shot of whiskey.

Gently float the whipped cream over the top of the coffee.

COFFEE GRANITA

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Ingredients:
• 2 cups brewed Barrie House Espresso Roast
• 1/2 cup sugar
• 2 teaspoons vanilla
• Whipped cream for topping

Combine coffee, sugar and vanilla, making sure sugar is fully dissolved.

Pour into 9" x 13" metal baking dish.  Freeze for about 2 hours, mixing with a fork every 30 minutes. Cover and freeze until fully hardened.

Spoon the mixture into bowls and top with whipped cream.