*Thank you to all of our participants!

Need ideas?  Check out the Past Seasonal Drink winner recipe...

Winter 2010 Seasonal Drink Competition Winner


Jim Lindsay with his spectacular

Marshmallow Mocha Latte

Jim Lindsay stated, "The snow and making hot cocoa, with marshmallows, for the kids inspired it, so I know it's perfect for coming in to from being out in the cold weather!"

• 8 oz. espresso or concentrated coffee (e.g. from a Moka pot) [Rec: Stone Church Blend]
• 1 cup marshmallows
• 1 level tsp. premium unsweetened cocoa powder [rec: Ghirardelli]
• 1 tbsp. turbinado, divided in half
• 12 oz. whole milk or whole milk and half and half mixed to taste [rec: 2-to-1 milk to half and half]
• a splash of premium vanilla extract (to taste), approx. one half-teaspoon

Directions:
Makes two 10 oz. mugs
In a small saucepan, heat the milk, half of the sugar, vanilla, and cocoa powder over medium-low heat, stirring occasionally.

Meanwhile, prepare the espresso and add half of the sugar.  Stir to combine.
When the milk mixture just starts to steam, rinse the marshmallows in a strainer under warm (not hot) water for about 10 seconds to remove the corn starch and then add them to the warmed milk mixture.  Stir for 20-30 seconds.
Pour milk mixture into a blender, and on medium-high speed, blend the milk mixture for approximately 30 seconds.  Meanwhile, divide the coffee mixture between two 12 oz. mugs.

Add the milk mixture to the mugs.  The foamy marshmallow milk on top will float and pour out mostly last if you're careful, making a nice creamy head on top of the mug.

Garnish with a few marshmallows and a light dusting of cocoa powder or whipped cream (if desired) with a few marshmallows planted therein and on top, dusted with cocoa powder.
Enjoy hot!

Fall 2009 Seasonal Drink Competition Winner

Kayla Rush of Dayton, Ohio with her

Autumn Sunset Latte

This fall season winner exudes a fall full of creamy caramel, nutty hazelnut and fruity raspberry. Delicious through and through.

• medium size mug (16oz)
• 2 shots of espresso
• 1 1/2 oz of caramel
• 1/2 oz of raspberry syrup
• 1/2 oz of hazelnut
• steamed milk

Kayla is a barista at a chocolate and coffee shop in Dayton Ohio, and said, "I was messing around one day with lattes and this is what I came up with.  Also, the drink is still great without the hazelnut!   Its a great drink for those who need the caffeine without the big coffee taste.  : )"

Summer 2009 Seasonal Drink Winner

Joelle Brink's drink is delicious and a perfect summer delight!

CoMint (Comment) Julep

• Espresso (try using our Espresso con Robusta, Little River Style or our Organic Thunderhead Espresso)
• Ice
• Fresh Mint
• Tennessee sippin' Whiskey
• dash of cream or ice cream if desired
• (we also suggest sweetening it up a little by adding a tablespoon of a Monin® Pure Cane syrup or Monin® Frosted Mint syrup. These products can be purchased at the roastery.)