FastBreak Beverages



Coffee Service

 POPULAR DRINK RECIPES

 TIPS ON MAKING GREAT

 COFFEE DRINKS! 

 Use good beans & Use filtered water.

A Coffee maker that can brew up to

95 to 98 degrees 
(optimal temperature to get the

best flavor out of the bean)

Use two level tablespoons of coffee per cup. 

 Use unbleached coffee filters or use filter

 free from all coffee sludge. Stir the pot. 

 

OTHER WAYS TO ACHIEVE A GREAT

 CUP OF COFFEE ARE:

- Always ensure your equipment is clean.

- NEVER reuse coffee grinds.

-  NEVER grind beans just taken out of the freezer.

- Let them thaw first.

-  Always store coffee in air-tight containers

away from direct sunlight.

- NEVER leave the coffee on a heater longer than an hour.

 - Always warm your cup and never reheat coffee.

 

Result?  

Great Tasting Coffee Drinks!

 

LEMON DROP RECIPE

Ingredients 

3/4 ounce fresh lemon juice

1 packet Sweet'N Low  or Stevia or Sugar
2 ounces Lemon-flavored vodka, chilled
1 curl lemon zest, for garnish

Light and lively, this is a great summer cocktail.

In a cocktail shaker, combine the lemon juice, Sweet'N Low®, and vodka. Fill the shaker halfway with cracked ice and shake vigorously. Strain into a chilled stemmed glass. Garnish with the lemon zest.



 SANGRIA RECIPE

(NEW)

Ingredients
1 orange, chilled and cut into wedges
3 1/2 cups seltzer
1/2 teaspoon Sweet 'N Low or Stevia or Sugar
1 bottle (1.5 liters) burgundy or other red wine
1/4 cup limejuice
Juice of 1 lemon
Juice of 1 orange
1 lemon, chilled and sliced
1/2 cup fresh strawberry slices

In large pitcher or punch bowl, stir together juices, wine, and Sweet 'N Low until Sweet 'N Low dissolves; refrigerate until well chilled. Just before serving, add seltzer, orange wedges, lemon slices, and strawberry slices.


 SIGNATURE PINK LEMONDADE RECIPE

(NEW)

Ingredients

1 lemon slice, optional, for garnish
1 cup frozen strawberries, defrosted
2 packets Sweet’N Low or Stevia or Sugar

1/4 cup cold water
1/4 cup fresh lemon juice
1 mint sprig, optional, for garnish

Strawberries give this summer favorite a natural blush.

In a large measuring cup, combine the lemon juice and water.

 Add the Sweet'N Low,stirring until it dissolves.

Spoon 1 tablespoon of liquid from the defrosted strawberries into a tall glass. Fill the glass with ice. Pour in the lemon juice mixture. If desired, garnish with the lemon slice and mint sprig. Enjoy the strawberries or save them for another use.

Note: Defrosting frozen strawberries in the refrigerator takes 8 hours. Or defrost them at room temperature, about 1 hour. Defrosted berries keeps in the refrigerator for 2 days.



1 lemon slice, optional, for garnish

1 cup frozen strawberries, defrosted

2 packets Sweet’N Low® granulated sugar substitute

1/4 cup cold water

1/4 cup fresh lemon juice

1 mint sprig, optional, for garnish

Strawberries give this summer favorite a natural blush. 

In a large measuring cup, combine the lemon juice and water. Add the Sweet'N Low, stirring until it dissolves. 

Spoon 1 tablespoon of liquid from the defrosted strawberries into a tall glass. Fill the glass with ice. Pour in the lemon juice mixture. If desired, garnish with the lemon slice and mint sprig. Enjoy the strawberries or save them for another use. 

Note: Defrosting frozen strawberries in the refrigerator takes 8 hours. Or defrost them at room temperature, about 1 hour. Defrosted berries keeps in the refrigerator for 2 days. 

FROZEN CHOCOLATE CHAI COFFEE GRANITA 

Ingredients:

1 c. cold-brewed coffee or cold coffee

3 tbsp. powdered masala chai tea mix, such as David Rio Tiger Spice Chai Mix or Oregon Chai Tea Mix

2 tbsp. good quality milk chocolate or dark chocolate syrup

Preparation

Mix the ingredients well in a shallow, freezer-safe dish.

Optional: Cover the dish with a lid or with plastic wrap.

Place the container in the freezer.

After about one hour, scrape a fork through 

the mixture. Repeat every 45 minutes until

the mixture is fully frozen. Scrape it less often for a chunkier mixture (like Italian ice) or more often for 

a smoother mixture (like sorbet).

Enjoy immediately, or cover the container and scrape the granita once more before serving. Use within two weeks.


 CARAMEL VANILLA LATTE

3/4 cup hot water
1/4 cup hot milk or soy
2    shots espresso  

1 tablespoon caramel flavored sundae syrup
1 teaspoon packed dark brown sugar
1 tablespoon whipped cream (optional)
Combine water, milk and espresso  in large mug;  Stir in caramel syrup and sugar.

Top with whipped cream. Serve immediately.
Makes 1 serving.

 

 VEGAN ICED LATTE
1/2 cup brewed coffee (hazelnut vanilla is heavenly)
3/4 cup chocolate soy milk
2 -3 ice cubes

Add all ingredient and enjoy!

  

BISSFUL GREEN TEA LATTE

Ingredients:

1 teaspoon matcha stone ground green tea powder
1 tablespoon hot water
2 tablespoons Vanilla Flavor Coffee Creamer
3/4 cup lowfat milk, steamed

Instructions:

COMBINE matcha with water in medium, heat-proof glass;
stir until dissolved. Stir in Coffee-mate. Top with steamed milk,
holding back foam with a spoon. Top with milk foam and
a dusting of matcha, if desired.


 

FRAPPACCINO RECIPE - I

3/4 cup coffee (double strength and cold)
1 cup low-fat milk
3 tablespoons sugar
2 cups ice (crushed seems to work a little better)
3 tablespoons chocolate syrup

Blend All and Enjoy!

 

 

MOCHA FRAPPUCCINO II

Ingredients
6 cups double-strength freshly brewed dark roast coffee
2/3 cup unsweetened cocoa powder,

plus additional cocoa powder for garnish
2 cups n
nonfat milk

Instructions
Fill ice-cube trays with half of the brewed 

coffee and place in the freezer.

In a bowl, combine the remaining brewed coffee, cocoa powder

and milk and stir to dissolve the cocoa. Cover and chill.

When the ice cubes have frozen, transfer

 them to a kitchen towel and,

using a hammer or mallet, crush the cubes. 

Fill 4 glasses with the crushed ice

and divide the coffee-cocoa mixture evenly among them.

Dust the top with cocoa powder and serve.


  

 ICED CONSTANTINE COFFEE

2/3 cup ground dark roast coffee
4 cinnamon sticks, crushed or broken into small pieces
6 cups water
1/2 tsp. ground cardamom
2/3 cup honey
Ice cubes
Half-and-half or milk

Instructions
Mix together the coffee and

 cinnamon sticks. Using the coffee-cinnamon

mixture and the water, brew 

coffee by your customary brewing method.

Add the cardamom and honey to the hot coffee

and stir until the honey dissolves. Cover and chill.

To serve, fill tall glasses with ice cubes. Pour about 2/3 cup

chilled coffee into each glass. Pass the half-and-half or milk.

 

 CARAMEL MACCHIATO

2 tablespoons Vanilla Syrup
1/2 cup fresh brewed espresso
8 ounces steamed milk
3 to 4 tablespoons ' Caramel Sauce

Instructions
Add vanilla syrup to 16oz glass. 

Add steamed milk and caramel sauce and stir well.

 

 PEPPERMINT MOCHA

3 tablespoons powdered baking cocoa 
3 tablespoons warm water
1 1/2 tablespoons peppermint syrup

4 ounces espresso

whipped cream
red sugar crystals

Combine 3 Tbsp Baking Cocoa

with 3 Tbsp warm water to make into a rich syrup.
Pour into a 16 ounce mug.
2 Add espresso
3 Add Peppermint syrup.
4 Steam milk and add to remainder of cup.
5 Garnish with whipped cream and sugar crystals.

 

THE BEST COFFEE STARTS WITH

 

FRESH BEANSCLEAN EQUIPMENT 

and CLEAN WATER.


Adhering to at least  those three guidelines

will give you great tasting coffee.

 

Everything else is just gravy!

 





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