ALPRO FOR PROFESSIONALS CREATING THE PERFECT SERVE

Transcription

1 FOR PROFESSIONALS ALPRO FOR PROFESSIONALS CREATING THE PERFECT SERVE

2 TIPS INDEX Click on the page number to go to the recipe ALPRO FOR PROFESSIONALS Creating the perfect serve... 5 Alpro Oat Organic For Professionals... 6 Alpro Almond For Professionals... 7 Alpro Coconut For Professionals... 8 Alpro Soya For Professionals... 9 One Planet Thinking Alpro In Coffee Oat Cappuccino Oat Latte Oat Beetroot Latte Oat liquorice latte Apple Pie Oat Cappuccino Blondie Oat Latte Almond Cappuccino Almond Latte Almond Iced Latte Almond Banana Iced Cappuccino Iced Pour Over With A Tropical Twist Chocolate Almond Cappuccino Coconut Cappuccino Turmeric And Coconut Latte Coconut Latte Coco Iced latte Rose Coconut Mocha Coconut Shakerato Coconut Pineapple Latte Light Coconut Caramel Latte Coconut Fudge Latte Heaven In A Cup Matcha Soya Frappe Soya Cappuccino Soya Latte Soya Caramel Cardamom Latte Iced Soya Latte Alpro In Thea Oat Buckthorn Tea Latte...46 Cold Brew Almond Chai Matcha Coco Latte Creamy Coconut Chai latte Lavender Soya Chai Alpro In Hot Chocolate Oat and Orange hot Chocolate with Cinnamon Coconut and Peppermint Hot Chocolate. 55 Coconut Hot Chocolate Soya Chai Hot Chocolate Alpro In A Smoothie Oat and Kiwi Smoothie with Hemp Glorious Goddess Coconut Lemonade Magic smoothie Coconut & Spinach Smoothie Click on the page number tot use the interactive index

3 ALPRO Creating the Perfect Serve with Alpro s For Professionals Range With the popularity of plant-based options in coffee climbing, there s an incredible (and sometimes overwhelming) number of plant-based options out there to experiment with. Here s what you need to know: 1 Plant-based drinks are no longer just for customers with allergies and intolerances. Plant-based hot and cold drinks are swiftly becoming the go-to option for health-conscious consumers. Soya is the best-known plant-based option for coffee and makes a delicious addition to hot drinks. 2 4 Plant-based drinks don t need to be heated quite as highly as typical dairy milks: 60 C is the optimal temperature for Almond For Professionals. For Soya, Oat Organic and Coconut For Professionals 65 C is the recommended temperature. Our For Professionals range is great to work with, through stable stretching a glossy texture can easily be achieved. 5 Tip: keep the product chilled to achieve the best result. 3 The demand for other plant-based ingredients such as almond,coconut and oat is rising. With a natural sweetness, Alpro Almond and Coconut For Professionals mean there s no need for syrups and flavourings. The For Professionals range has been specifically developed to allow for the creation of high-quality microfoam and latte art. 6

4 ALPRO ALPRO Alpro Oat Organic For Professionals Delicate, neutral taste that matches great with coffee Alpro almond For Professionals Delicious coffee with a refined, smooth almond taste 100% organic No added sugars High and consistent performance, in hot and cold applications Great almond taste without the use of syrups Fantastic versatility in hot or cold drinks Perfect match with the taste of coffee and with chocolate Available in 1L (case of 8X1L), UHT product, long-lasting, Use chilled and within 5 days of opening, GMO-free. Available in 1L (case of 8X1L), UHT product, long-lasting, Use chilled and within 5 days of opening, GMO-free.

5 ALPRO ALPRO Alpro coconut For Professionals Delicious coffee with a subtle hint of coconut Alpro almond Soya For Professionals Delicious Pleasant coffee with & neutral a refined, taste smooth in coffee almond taste Add excitement and inspiration to your coffee menu Meets the consumers demand for individualization and personalization Great alternative for customers who want a healthy treat Fantastic versatility in hot or cold drinks Put Meets Alpro Almond the growing For Professionals demand for healthy on the out menu of home drink choices Great Satisfy almond the needs taste of without soy drinkers, the use without of syrups sacrificing Fantastic on quality versatility of the serve in hot or cold drinks Perfect match with the taste of coffee and with chocolate Available in 1L (case of 12X1L), UHT product, long-lasting, Use chilled and within 5 days of opening, GMO-free. Available in 1L (case of 12X1L), 8X1L), UHT product, long-lasting, Use chilled and within 5 days of opening, GMO-free.

6 HEALTH BENEFITS OF ALPRO ALPRO One planet thinking 100% plant-based, with no animal fats. Easy to digest as naturally lactose free. No artificial flavourings, colours or sweeteners. The For Professionals range is free from dairy and gluten (except for Oat Organic For Professionals ). Also suitable for vegetarians and vegans. As one of the first companies in Europe, Alpro applies the One Planet Thinking concept. The purpose of this scientific program is to reduce the environmental impact of an organization or product in line with the capacity of our planet. In 2018 we will work on CO 2, water and biodiversity in our soy- and almond cultivation. ALPRO ONE PLANET ACTION ALPRO FOR PROFESSIONALS GMO? No thanks. We never have and never will use genetically modified soya beans. We ask all our suppliers to sign up to our ethical charter and we can trace the source of all our beans.

7 ALPRO IN COFFEE

8 OAT CAPPUCCINO OAT LATTE 135 ml Alpro Oat Organic For Professionals 1 espresso 1. Pour the Alpro Oat Organic For Professionals into a silver milk jug. 2. Using the steam wand, stretch the product to 1 4 volume to a temperature of 65 C maximum. 3. Pour over the espresso in a coffee cup. 200 ml Alpro Oat Organic For Professionals 1-2 espresso( s) 1. Pour the Alpro Oat Organic For Professionals into a silver milk jug. 2. Using the steam wand, stretch the product to ⅓ volume to a temperature of 65 C maximum. 3. Pour over the espresso in a latte glass and serve.

9 OAT BEETROOT LATTE OAT LIQUORICE LATTE 210 ml Alpro Oat Organic For Professionals 1 tbsp (10g) beetroot-powder 1 espresso 1. Froth the Alpro Oat Organic For Professionals. 2. Mix 30 ml of the frothed Alpro Oat Organic For Professionals in a glass with the beetroot-powder until smooth. 3. Add the espresso. 4. Add the rest of the Alpro Oat Organic For Professionals. 200 ml Alpro Oat Organic For Professionals 30 g sweet liquorice syrup 1 espresso 1. Put the sweet liquorice syrup in a glass and add the espresso. 2. Froth the Alpro Oat Organic For Professionals and add to the sweet liquorice syrup.

10 APPLE PIE OAT CAPPUCCINO BLONDIE OAT LATTE 120 ml Alpro Oat Organic For Professionals 10 ml Apple Pie syrup 1 espresso 1. Add the Apple Pie syrup to the espresso. 2. Froth the Alpro Oat Organic For Professionals and add to the espresso. 210 ml Alpro Oat Organic For Professionals 35 g White Chocolate (eg. Callebaut W2) 1. Put the chocolate in a glass and add the espresso 2. Stir until the chocolate has melted 3. Froth the Alpro Oat Organic For Professionals and add to the espresso

11 ALMOND CAPPUCCINO ALMOND LATTE 135 ml Alpro Almond For Professionals 1 espresso 1. Pour the Alpro Almond For Professionals into a silver milk jug. 2. Using the steam wand, stretch the product to 1 4 volume to a temperature of 60 C maximum. 3. Pour over the espresso in a coffee cup. 200 ml Alpro Almond For Professionals 1-2 espresso( s) 1. Pour the Alpro Almond For Professionals into a silver milk jug. 2. Using the steam wand, stretch the product to 1 3 volume to a temperature of 60 C maximum. 3. Pour over the espresso in a latte glass and serve.

12 ALMOND ICED LATTE ALMOND BANANA ICED CAPPUCCINO 135 ml Alpro Almond For Professionals (cold) 2 espresso s 90 g ice cubes 1. Chill a glass with ice cubes. 2. Pour the espresso s into the glass. 3. Add the Alpro Almond For Professionals. 135 ml Alpro Almond For Professionals 2 espresso s 15 ml Monin banana sauce 90 g ice cubes 1. Blend all ingredients until the ice cubes are broken. 2. Serve in a glass with a straw.

13 USAGE TIPS ICED POUR OVER WITH A TROPICAL TWIST 1. Prepare a Clever Dripper coffee with ground coffee, hot water and let it brew for 4 minutes. 2. Put the ice cubes in a glass with the mint leaves. 3. When the coffee is brewed, put the Clever Dripper on top of the glass so the coffee is poured over the ice. 4. Stir and add the Alpro Coconut For Professionals. 5. Serve with a straw. 50 ml Alpro Coconut For Professionals 18 g of freshly ground, light roasted single origin coffee 150 g ice cubes 150 ml boiling water 6 mint leaves 1. Put the ice cubes in a serving glass with the mint leaves. 2. Brew the coffee and pour over the ice cubes, stir after. 3. Add the Alpro Coconut For Professionals and serve with a straw. ALPRO FOR PROFESSIONALS

14 CHOCOLATE ALMOND CAPPUCCINO COCONUT CAPPUCCINO 135 ml Alpro Almond For Professionals 1 espresso 20 g milk chocolate callets (Callebaut 823 used) 1. Place the chocolate-callets in preheated cappuccino cup and pour the espresso all over it. 2. Stir until the chocolate is completely melted. 3. Foam Alpro Almond For Professionals to a maximum of 60 C and pour over the espresso. 180 ml Alpro Coconut For Professionals 1-2 shots of espresso 1. Pour the Alpro Coconut For Professionals into a silver milk jug. 2. Using the steam wand, stretch the product to ¼ volume to a temperature of 65 C. 3. Pour over the espresso in a coffee cup. Please note: this type of chocolate contains lactose.

15 USAGE TIPS TURMERIC AND COCONUT LATTE If you re making at home, infuse the Alpro drink with fresh turmeric, cinnamon and ginger instead of ground ingredients for a fresher flavor. 200 ml Alpro Coconut For Professionals 1 level tsp ground turmeric ¼ tsp ground cinnamon ¼ tsp ground ginger 1-2 shots of espresso (to taste) 1. Add the powdered turmeric, ginger and cinnamon to a latte glass, mix with 30ml hot water. 2. Add the espresso. 3. Steam the Alpro Coconut For Professionals to 65 C. 4. Pour over the mixture and serve. ALPRO FOR PROFESSIONALS

16 COCONUT LATTE COCO ICED LATTE 200 ml Alpro Coconut For Professionals 1-2 shots of espresso 1. Pour the Alpro Coconut For Professionals into a silver milk jug. 2. Using the steam wand, stretch the product to 1/3 volume to a temperature of 65 C. 3. Pour over the espresso in a latte glass and serve. 200 ml Alpro Coconut For Professionals 1 double shot of espresso 5 ice cubes optional honey to sweeten 1. Fill half a 300 ml glass with ice. 2. Pour over Alpro Coconut For Professionals. 3. Pour in 1 double shot of espresso. 4. Stir and serve.

17 ROSE COCONUT MOCHA COCONUT SHAKERATO 200 ml Alpro Coconut For Professionals 5 g dark chocolate finely chopped or 1 tbsp chocolate powder 1 tsp rose water 1-2 shot of espresso (to taste) a dusting of cocoa 1. Add the chocolate and rose water to a latte glass. Alternatively, if using chocolate powder, you could add it to the Alpro Coconut For Professionals before heating. 2. Pour over the espresso. 3. Steam the Alpro Coconut For Professionals to 65 C. 4. Dust with cocoa and serve. 50 ml Alpro Coconut For Professionals 4 ice cubes 1 shot of espresso 4 mint leaves, one for decoration 1 tsp agave syrup 1. Place all the ingredients in a boston shaker. 2. Shake until the ice is broken. 3. Pour through a strainer in a martini glass. 4. Sprinkle coffee powder on top and garnish with a mint leaf. Tip: You could replace the rose water with 2 tsps rose syrup for a more intense flavour.

18 COCONUT PINEAPPLE LATTE LIGHT COCONUT CARAMEL LATTE 275 ml Alpro Coconut For Professionals ½ tsp cinnamon 20 ml pineapple syrup 1 espresso 1. Add syrup and cinnamon to cup. 2. Brew an espresso in a cup. 3. Froth Alpro Coconut For Professionals to 65 C and add it to the cup. 200 ml Alpro Coconut For Professionals 40 ml sugar free caramel syrup (DaVinci used) 2 espresso shots 1. Shoot the espressos into the cup. 2. Add syrup. 3. Froth Alpro Coconut For Professionals to 65 C. 4. Add it to the espresso.

19 COCONUT FUDGE LATTE HEAVEN IN A CUP 275 ml Alpro Coconut For Professionals 20 g sugar free caramel syrup a pinch of salt 1 espresso salty caramel fudge flakes (for 1 cup 330 ml) 1. Add syrup to a cup. 2. Brew a fresh espresso. 3. Froth Alpro Coconut For Professionals to 65 C and add it to the espresso. 4. Top with fudge flakes. 100 ml Alpro Soya For Professionals 1 shot espresso 75 ml white chocolate syrup optional chocolate powder to garnish 1. Pour white chocolate syrup and freshly made espresso into a coffee cup. 2. Pour the Alpro Soya For Professionals into a silver milk jug. 3. Using the steam wand, stretch the product to ¼ volume to a temperature of 65 C. 4. Add Alpro Soya For Professionals to the chocolate syrup and espresso. 5. Serve with an optional sprinkle of chocolate powder. Tip: keep the Alpro Soya For Professionals cold for extra stretching time.

20 MATCHA SOYA FRAPPE SOYA CAPPUCCINO 200 ml Alpro Soya For Professional 1 tbsp sugar free vanilla syrup 1 heaped tsp Matcha green tea powder 1-2 shots of espresso (to taste) 1 scoop of ice 1. Place the Matcha powder, syrup, Alpro Soya For Professionals, espresso and ice into a blender and pulse until smooth. 2. Pour into a tall glass to serve. Tip: if available, substitute the vanilla syrup with 1 tsp vanilla extract. 180 ml Alpro Soya For Professionals 1-2 shots of espresso 1. Pour the Alpro Soya For Professionals into a silver milk jug. 2. Using the steam wand, stretch the product to 1 4 volume to a temperature of 65 C. 3. Pour over the espresso in a coffee cup.

21 SOYA LATTE SOYA CARAMEL CARDAMOM LATTE 200 ml Alpro Soya For Professionals 1-2 shots of espresso 1. Pour the Alpro Soya For Professionals into a silver milk jug. 2. Using the steam wand, stretch the product to 1 3 volume to a temperature of 65 C. 3. Pour over the espresso in a latte glass and serve. 200 ml Alpro Soya For Professionals 20 ml cardamom syrup 1-2 shots espresso coffee 1 tbsp sugar free caramel syrup 1. Add the caramel and cardamom to a latte glass. 2. Pour over the espresso. 3. Steam the Alpro Soya For Professionals to 65 C. 4. Pour over the mixture and serve. Tip: do not overstretch as you will lose workability.

22 ICED SOYA LATTE 60 ml Alpro Soya For Professionals 1 double shot of espresso 5 g chocolate powder 10 ml sugar syrup ice cubes 1. Chill a glass with ice cubes. 2. Pour the syrup, chocolate powder, Alpro Soya For Professionals and espresso into a shaker and shake until well mixed. 3. Remove the ice cubes from the glass and pour the contents of the shaker into the glass.

23 ALPRO IN TEA

24 OAT BUCKTHORN TEA LATTE COLD BREW ALMOND CHAI 200 ml Alpro Oat Organic For Professionals 60 ml strong black tea 10 ml Buckthorn-syrup 1. Pour the Buckthorn-syrup in a glass. 2. Froth the Alpro Oat Organic For Professionals. 3. Add to the Buckthorn-syrup. 4. Let it settle for half a minute and slowly add the tea. 200 ml Alpro Almond For Professionals 4 g Chai tea 1. Add the Chai tea mix to the Alpro Almond For Professionals and let stand for 8 hours in the refrigerator. 2. Strain the tea and spices out. Use a paper filter or fine sieve. 3. Serve in a glass, optionally with ice cubes. Tip: If the drink is too acidic, make it smoother by adding honey.

25 MATCHA COCO LATTE CREAMY COCONUT CHAI LATTE 100 ml Alpro Coconut For Professionals 2 g mix matcha 25 ml hot water 3 g honey/agave syrup 1. Add matcha tea to a cup. 2. Add honey or agave syrup. 3. Add hot water. 4. Whisk it. 5. Froth Alpro Coconut For Professionals to 65 C and pour it in the cup. 275 ml Alpro Coconut For Professionals 2 tbsp of Ceylon Chai Tea 1 espresso 1. Froth Alpro Coconut For Professionals with tea to 65 C. 2. Turn jug around 20 times. 3. Pour in a cup. 4. Add espresso for a Dirty Chai Latte. Tip; honey is sweeter, agave is lighter.

26 USAGE TIPS LAVENDER SOYA CHAI If you d prefer to use a Chai tea instead of syrup, infuse the Alpro drink with the chai (strain if using tea leaves), add the lavender syrup to a latte glass and then pour the Alpro drink mixture on top. 200 ml Alpro Soya For Professionals 1 tsp lavender syrup 20 ml Chai syrup a dusting of cinnamon 1. Add the lavender syrup and Alpro Soya For Professionals to a milk jug, and steam to 65 C. 2. Add the Chai syrup to a latte glass, add the steamed mixture. 3. Dust with cinnamon to serve. ALPRO FOR PROFESSIONALS

27 ALPRO IN HOT CHOCOLATE

28 OAT AND ORANGE HOT CHOCOLATE WITH CINNAMON COCONUT AND PEPPERMINT HOT CHOCOLATE 220 ml Alpro Oat Organic For Professionals 35 g Dark Chocolate (eg. Callebaut 811) 2 tsp (2 g) orange zest 1 tsp (1 g) cinnamon powder (mini) Marshmallows 1. Put the orange zest, cinnamon powder and Alpro Oat Organic For Professionals in a pitcher. 2. Froth until approximately 80 C. 3. Put the dark chocolate in a mug. 4. Add the frothed Alpro Oat Organic For Professionals, pouring it through a strainer. 5. Mix until the chocolate has completely melted. 6. Top off with marshmallows. Tip: toast the surface of the drink with a crème-brûlée - torch after you ve added the marshmallows. 200 ml Alpro Coconut For Professionals 5 g dark chocolate finely chopped or 1 tbsp chocolate powder 1 tbsp peppermint syrup a dusting of cocoa 1. Add the chocolate and peppermint to a mug or latte glass. When using chocolate powder, add it to the Alpro Coconut For Professionals before heating. 2. Steam the Alpro Coconut For Professionals to 65 C. 3. Add a bit of the Alpro Coconut For Professionals to the glass or mug to make a chocolate paste before adding the rest of the Coconut drink and dust with cocoa powder. Tip: replace the peppermint syrup with 1 tsp peppermint extract for a less sweet alternative.

29 COCONUT HOT CHOCOLATE 200 ml Alpro Coconut For Professionals 45 g dark chocolate (75%) marshmallows to top 1. Add chocolate to a cup. 2. Froth Alpro Coconut For Professionals to 65 C and add it to the cup. 3. Top with marshmallows.

30 USAGE TIPS SOYA CHAI HOT CHOCOLATE If you d prefer to use a Chai tea instead of syrup, infuse the Alpro drink with the chai (strain if using tea leaves) before adding to the chocolate. ALPRO FOR PROFESSIONALS 200 ml Alpro Soya For Professionals 5 g dark chocolate finely chopped or 1 tbsp chocolate powder 20 ml Chai syrup a dusting of cinnamon or cocoa 1. Add the chocolate and Chai to a mug or latte glass. When using chocolate powder, add it to the Alpro Soya For Professionals before heating. 2. Steam the Alpro Soya For Professionals to 65 C. 3. Add a bit of the Alpro Soya For Professionals to the glass or mug to make a chocolate paste before adding the rest of the Soya drink and dust with cocoa powder or cinnamon.

31 ALPRO IN A SMOOTHIE

32 OAT AND KIWI SMOOTHIE WITH HEMP GLORIOUS GODDESS 200 ml Alpro Oat Organic For Professionals ½ glass of ice cubes 1 banana 1 kiwi (keep 1 slice for decoration) 1 tbsp (10 g) Hemp-powder 1. Put all ingredients in a blender. 2. Blend until smooth. 3. Pour in a glass. 4. Finish with a slice of kiwi. 200 ml Alpro Coconut For Professionals ½ pineapple 300 ml frozen mango juice of 1 lime 4-5 basil stalk and leaf 2-3 tbsp agave syrup or honey 2 cm fresh grated ginger 2 cm lemongrass 1. Cut the pineapple into chunks. 2. Place all the ingredients in a blender. 3. Blend for 30 seconds or until well mixed. 4. Pour into a glass and serve.

33 COCONUT LEMONADE MAGIC SMOOTHIE 200 ml Alpro Coconut For Professionals 2 limes (juice and pulp) 2 tbsp agave syrup or honey g of crushed ice 1. Place all ingredients in a blender. 2. Blend for 30 seconds or until well mixed. 3. Pour into a bottle and serve with glasses. 200 ml Alpro Coconut For Professionals 85 g mango 60 g banana 2 leaves of mint 1. Peel the mango. 2. Cut the banana into pieces. 3. Place all ingredients in a blender. 4. Blend for 30 seconds or until well mixed. 5. Pour into a bottle and serve with glasses.

34 COCONUT & SPINACH SMOOTHIE 100 ml Alpro Coconut For Professionals 20 g large spinach leaves 15 g orange 25 g mango a couple of mint leaves 1. Peel the orange and cut it into slices. 2. Then peel and cut the mango into small cubes. 3. Put all the ingredients into a blender and add the Alpro Coconut For Professionals. 4. Blend, pour into a glass and enjoy.

35 alpro.com/for-professionals