alpro ‘for professionals’ · 2018-07-23 · oat latte ingredients recipe 200 ml alpro oat...

FOR PROFESSIONALSFOR PROFESSIONALS

ALPRO ‘FOR PROFESSIONALS’CREATING THE PERFECT SERVE

INDEX

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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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Alpro In Coffee .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Oat Cappuccino . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Oat Latte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Oat Beetroot Latte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Oat liquorice latte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Apple Pie Oat Cappuccino . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Blondie Oat Latte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Almond Cappuccino . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Almond Latte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Almond Iced Latte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Almond Banana Iced Cappuccino . . . . . . . . . . . . . . 23

Iced Pour Over With A Tropical Twist . . . . . . . . 25

Chocolate Almond Cappuccino . . . . . . . . . . . . . . . . . . . 26

Coconut Cappuccino . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Turmeric And Coconut Latte . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Coconut Latte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Coco Iced latte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Rose Coconut Mocha . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Coconut Shakerato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Coconut Pineapple Latte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Light Coconut Caramel Latte . . . . . . . . . . . . . . . . . . . . . . . . . 35

Coconut Fudge Latte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Heaven In A Cup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Matcha Soya Frappe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Soya Cappuccino . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Soya Latte.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Soya Caramel Cardamom Latte . . . . . . . . . . . . . . . . . . . . . 41

Iced Soya Latte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Alpro In Thea .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Oat Buckthorn Tea Latte................................46

Cold Brew Almond Chai . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Matcha Coco Latte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Creamy Coconut Chai latte . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Lavender Soya Chai . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Alpro In Hot Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Oat and Orange hot Chocolate with

Cinnamon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Coconut and Peppermint Hot Chocolate 55

Coconut Hot Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

Soya Chai Hot Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

Alpro In A Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Oat and Kiwi Smoothie with Hemp . . . . . . . . . . . . 62

Glorious Goddess . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63

Coconut Lemonade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

Magic smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

Coconut & Spinach Smoothie . . . . . . . . . . . . . . . . . . . . . . . 66

TIPS

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ALPRO ‘FOR PROFESSIONALS’

1Plant-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.

2Soya is the best-known plant-based option for coffee and makes a delicious addition to hot drinks.

3The 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.

4Plant-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.

5Our ‘For Professionals’ range is great to work with, through stable stretching a glossy texture can easily be achieved.

Tip: keep the product chilled to achieve the best result.

6The ‘For Professionals’ range has been specifically developed to allow for the creation of high-quality microfoam and latte art.

Creating the Perfect Serve with A lpro’s ‘For Professionals ’ Range

ALPRO

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:

• 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

A lpro a lmon d‘For Profe ss ion a l s’

Delicious coffee with a refined, smooth almond taste

ALPRO

Available in 1L (case of 8X1L), UHT product, long-lasting,Use chilled and within 5 days of opening, GMO-free.

ALPRO

A lpro Oat Organ ic‘For Profe ss ion a l s’

Delicate, neutral taste that matches great with coffee

• 100% organic• No added sugars• High and consistent performance, in hot and cold

applications

ALPRO


A lpro cocon ut‘For Profe ss ion a l s’

Delicious coffee with a subtle hint of coconut

• 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

ALPRO


Put Alpro Almond ‘For Professionals’ on the menu

• 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

A lpro a lmon d‘For Profe ss ion a l s’

Delicious coffee with a refined, smooth almond taste

ALPRO


ALPRO

A lpro Soya‘For Profe ss ion a l s’

Pleasant & neutral taste in coffee


• Meets the growing demand for healthy out of home drink choices

• Satisfy the needs of soy drinkers, without sacrificing on quality of the serve

HE ALTH BENEF ITS OF ALPRO

• 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.

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.

ALPRO

One planet thinking

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 CO2, water and biodiversity in our soy- and almond cultivation.

ALPROONE PLANET

ACTION

ALPRO IN COFFEE

OAT LATTE

Ingredients Recipe

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.

OAT CAPPUCCINO

Ingredients Recipe

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.

OAT BEETROOT 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’.

Ingredients Recipe

OAT LIQUORICE LATTE

200 ml Alpro Oat Organic ‘For Professionals’30 g sweet liquorice syrup1 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.

Ingredients Recipe

APPLE P IE OAT CAPPUCCINO

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.

Ingredients Recipe

BLONDIE OAT LATTE

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

Ingredients Recipe

ALMOND CAPPUCCINO

135 ml Alpro Almond ‘For Professionals’1 espresso

1. Pour the Alpro Almond ‘For Professionals’ into a silver milk jug.



Ingredients Recipe

ALMOND LATTE

200 ml Alpro Almond ‘For Professionals’1-2 espresso(‘s)

1. Pour the Alpro Almond ‘For Professionals’ into a silver milk jug.



Ingredients Recipe

ALMOND ICED LATTE

135 ml Alpro Almond ‘For Professionals’ (cold)2 espresso’s90 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’.

Ingredients Recipe

ALMOND BANANA ICED CAPPUCCINO

135 ml Alpro Almond ‘For Professionals’2 espresso’s 15 ml Monin banana sauce90 g ice cubes

1. Blend all ingredients until the ice cubes are broken.

2. Serve in a glass with a straw.

Ingredients Recipe


USAGE TIPS

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.

ICED POUR OVER WITH A TROPICAL TWIST

50 ml Alpro Coconut ‘For Professionals’18 g of freshly ground, light roasted single origin coffee150 g ice cubes150 ml boiling water6 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.

Ingredients Recipe

CHOCOLATE ALMOND 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.

Please note: this type of chocolate contains lactose.

Ingredients Recipe

COCONUT CAPPUCCINO

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.


Ingredients Recipe


USAGE TIPS

If you’re making at home, infuse the Alpro drink with fresh turmeric, cinnamon and ginger instead of ground ingredients

for a fresher flavor.

TURMERIC AND COCONUT LATTE

200 ml Alpro Coconut ‘For Professionals’1 level tsp ground turmeric¼ tsp ground cinnamon¼ tsp ground ginger1-2 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.

Ingredients Recipe

COCONUT 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.


Ingredients Recipe

COCO ICED LATTE

200 ml Alpro Coconut ‘For Professionals’1 double shot of espresso5 ice cubesoptional 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.

Ingredients Recipe

ROSE COCONUT MOCHA

200 ml Alpro Coconut ‘For Professionals’5 g dark chocolate finely chopped or 1 tbsp chocolate powder1 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.

Tip: You could replace the rose water with 2 tsps rose syrup for a more intense flavour.

Ingredients Recipe

COCONUT SHAKERATO

50 ml Alpro Coconut ‘For Professionals’4 ice cubes1 shot of espresso4 mint leaves, one for decoration1 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.

Ingredients Recipe

COCONUT PINE APPLE LATTE

275 ml Alpro Coconut ‘For Professionals’ ½ tsp cinnamon20 ml pineapple syrup1 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.

Ingredients Recipe

L IGHT COCONUT CARAMEL LATTE

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.

Ingredients Recipe

HE AVEN IN A CUP

100 ml Alpro Soya ‘For Professionals’1 shot espresso75 ml white chocolate syrupoptional 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.

Ingredients Recipe

COCONUT FUDGE LATTE

275 ml Alpro Coconut ‘For Professionals’20 g sugar free caramel syrupa pinch of salt1 espressosalty 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.

Ingredients Recipe

MATCHA SOYA FRAPPE

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.

Ingredients Recipe

SOYA CAPPUCCINO

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.


Ingredients Recipe

SOYA 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.

Tip: do not overstretch as you will lose workability.

Ingredients Recipe

SOYA CARAMEL CARDAMOM LATTE

200 ml Alpro Soya ‘For Professionals’ 20 ml cardamom syrup1-2 shots espresso coffee1 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.

Ingredients Recipe

ICED SOYA LATTE

60 ml Alpro Soya ‘For Professionals’1 double shot of espresso5 g chocolate powder10 ml sugar syrupice 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.

Ingredients Recipe

ALPRO IN TE A

OAT BUCKTHORN TEA LATTE

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.

Tip: If the drink is too acidic, make it smoother by adding honey.

Ingredients Recipe

COLD BREW ALMOND CHAI

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.

Ingredients Recipe

MATCHA COCO LATTE

100 ml Alpro Coconut ‘For Professionals’2 g mix matcha25 ml hot water3 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.

Tip; honey is sweeter, agave is lighter.

Ingredients Recipe

CRE AMY COCONUT CHAI LATTE

275 ml Alpro Coconut ‘For Professionals’2 tbsp of Ceylon Chai Tea1 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.

Ingredients Recipe


USAGE TIPS

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.

LAVENDER SOYA CHAI

200 ml Alpro Soya ‘For Professionals’1 tsp lavender syrup20 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.

Ingredients Recipe

ALPRO IN HOT CHOCOLATE

COCONUT AND PEPPERMINT HOT CHOCOLATE

200 ml Alpro Coconut ‘For Professionals’5 g dark chocolate finely chopped or 1 tbsp chocolate powder1 tbsp peppermint syrupa 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.

Ingredients Recipe

OAT AND ORANGE HOT CHOCOLATE WITH CINNAMON

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.

Ingredients Recipe

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.

Ingredients Recipe


USAGE TIPS

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.

SOYA CHAI HOT CHOCOLATE

200 ml Alpro Soya ‘For Professionals’5 g dark chocolate finely chopped or 1 tbsp chocolate powder20 ml Chai syrupa 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.

Ingredients Recipe

ALPRO IN A SMOOTHIE

OAT AND KIWI SMOOTHIE WITH HEMP

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.

Ingredients Recipe

GLORIOUS GODDESS

200 ml Alpro Coconut ‘For Professionals’½ pineapple300 ml frozen mangojuice of 1 lime4-5 basil stalk and leaf2-3 tbsp agave syrup or honey2 cm fresh grated ginger2 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.

Ingredients Recipe

COCONUT LEMONADE

200 ml Alpro Coconut ‘For Professionals’2 limes ( juice and pulp)2 tbsp agave syrup or honey100-200 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.

Ingredients Recipe

MAGIC SMOOTHIE

200 ml Alpro Coconut ‘For Professionals’85 g mango60 g banana2 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.

Ingredients Recipe

COCONUT & SPINACH SMOOTHIE

100 ml Alpro Coconut ‘For Professionals’20 g large spinach leaves 15 g orange25 g mangoa 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.

Ingredients Recipe

alpro.com/for-professionals

alpro ‘for professionals’ · 2018-07-23 · oat latte ingredients recipe 200 ml alpro oat...

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