I'd like to know (for those of you that use cream) do you use flavored syrup with your cream or flavored cream in your espresso/coffee drinks?
I have used both. Recently though, I have been using flavored creamer. I need to get some more syrups. One syrup that I really want is gingerbread. I love the gingerbread latte that Starbucks has around Christmas time.
While I'm asking questions...what's your favorite flavor?
Hi Keith... Most of the espresso builders in this tribe use milk to build their cappuccinos and lattes, not cream.
I am probably one of the few who use a 50/50 mix of heavy cream & water to build milk based drinks. It has a smoother texture and mouth feel and doesn't stick to the steam wand nearly so tenaciously nor quickly as milk. I have met a few here who use Half-n-half.
This 50/50 blend doesn't work well for latte art. On the other hand (and the real reason we started using it) it has 1/4 the carbs of milk.
Our favorite flavor is . . . cream! I put one package of Splenda in 6-8 ounces of cream mixture and steam it for two cappuccinos.
Since starting to roast our own beans, the flavor of the coffee is just too 'pleasing' to cover it up with other flavors.
My wife loves flavored coffee, and occasionally she also likes a Carmel flavored latte.
We have 6 bottles of flavoring in our coffee cupboard...a lifetime supply I think.
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