Best 16 Cafe Latte Recipes

CAFE LATTE

Steps:

• Heat milk in a saucepan set over medium-low heat. Whisk briskly with a wire whisk to create foam. Brew espresso and pour into 4 cups. Pour in milk, holding back the foam with a spoon. Spoon foam over the top.

CAFé LATTE'S SALSA CHICKEN CHILI

Steps:

• Sauté chicken and onions and pepper in olive oil until chicken is opaque and cooked through.
• Add group B and cook briefly, stirring constantly.
• Add group C, stir and bring to a boil, simmer (covered or uncovered to control thickness of chili to taste) for ½ hour or more.
• Adjust seasonings.
• Add lime juice to taste right before serving with choice of toppings.

SOUP/CAFE LATTE'S CHICKEN SALSA CHILI RECIPE - (3.8/5)

Steps:

• To make chili: Warm olive oil in a large stock pot over medium heat. Saute chicken until cooked. Cook for 3 minutes or until onions are tender. Add pepper flakes, garlic,jalapenos, chicken stock, chili powder, tomatoes and tomato puree, kidney beans and hominy. Simmer 15 to 20 minutes. To serve: Add chopped cilantro and lime juice just prior to serving. Adjust seasoning to taste. Top with sour cream, chopped red onions, grated cheese and tortilla chips.

CAFE MOCHA LATTE

Steps:

• Heat half-n-half in a saucepan over medium-high heat (Do not boil).
• Remove from heat; stir in brown sugar, next 3 ingredients, and if desired, whiskey.
• Serve warm or over ice.

CAFE LATTE'S TURTLE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease 3 (9-inch) cake pans.
• Cover the bottom of each pan with parchment paper, cut to size.
• In a medium bowl, combine the egg, oil, and buttermilk. In another larger bowl, stir together the flour, sugar, cocoa, baking soda, and salt. Gradually add the wet ingredients to the dry ingredients until well mixed. Gradually add the hot coffee, and stir again to combine. Scrape the batter into the prepared pans. Bake the cakes for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes rest in the pans for 10 minutes, and then turn out onto wire racks to cool completely.
• Combine the milk and sugar together in a medium saucepan. Add the butter, and then bring to a boil over medium-high heat, stirring frequently. Remove pan from heat. Add chocolate chips to the pan and, using a wire whisk, mix until smooth. (Note: If frosting is too thick, add 1 or 2 tablespoons hot coffee.)
• Place 1 cooled cake layer with the top side down on a cake plate. Spread with 1/3 of the frosting, pushing it out slightly from the edges to make a ripple or petal effect. Sprinkle frosting with 1/2 cup toasted pecans and drizzle with 1/4 cup caramel. Add the next layer, again with the top side down. Repeat frosting layers. Place the top layer with the top side up. Repeat frosting layers.

CAFE LATTE'S SALSA CHICKEN CHILI RECIPE

Steps:

• Saute chicken with onions and green peppers in frying pan. When chicken is fully cooked, add chili peppers, chili powder, cilantro, garlic and jalapeno peppers, cook briefly. Add chicken stock, garbanzo beans, kidney beans, tomatoes and tomato sauce, heat thoroughly, then add fresh lime juice. Serve with grated cheddar cheese, diced onions, sour cream and corn tortilla chips.

CAFé LATTE CRèME BRûLéE

Steps:

• Heat oven to 325°F. In 15x10x1-inch pan, place 6 (6-oz) round or oval ceramic ramekins. In 2-quart saucepan, mix whipping cream and coffee granules. Heat just to a simmer, stirring occasionally. Remove from heat.
• In medium bowl, beat egg yolks and whole eggs with wire whisk until well blended. Stir in granulated sugar until combined. With wire whisk, gradually stir hot cream mixture into egg mixture until well blended. Stir in vanilla. Pour mixture evenly into ramekins.
• Place pan with ramekins in oven. Carefully pour hot water into pan until 1/2 to 3/4 inch up sides of ramekins. Bake 30 to 35 minutes or until centers of custards are soft set.
• Carefully remove pan from oven. Remove ramekins from water bath and place on cooling rack. Pour water from pan. Cool custards 30 minutes.
• Transfer ramekins to same pan. Refrigerate at least 3 hours or overnight.
• Before serving, set oven control to broil. Top each custard with 1 tablespoon brown sugar. Watching carefully, broil with tops 4 to 6 inches from heat 1 to 2 minutes or until sugar is melted. Or melt brown sugar with kitchen torch. Garnish with fresh cranberries and mint leaves, if desired. Store in refrigerator.

CAFE CON LECHE, PUERTO RICAN CAFE LATTE

Steps:

• Combine all ingredients in a small saucepan.
• Bring to a boil.
• Enjoy!

CAFE CUBANO LATTE (HOMEMADE LIQUID COFFEE CREAMER)

Steps:

• Thoroughly combine two cans of milk, use water to rinse out the cans and add vanilla extract. Serve with your preferred brew. Refrigerate if you drink a lot of coffee in your house or if you have company. Or freeze in ice cube containers for individual use.

(ST PAUL, MN) CAFE LATTE'S TURTLE CAKE

Steps:

• 1. Ingredients: 1 egg 2/3 c. vegetable oil 1 c. buttermilk 2 c. flour 1 3/4 c. sugar 1/2 c. cocoa 1 tsp. salt 1 tbsp. baking soda 1 c. hot coffee Frosting: 1 c. sugar 1/3 c. milk 5 tbsp. butter 1 1/2 c. chocolate chips 1/2 c. caramel topping 1 c. toasted pecans
• 2. Preheat oven to 350 degrees F. Grease a 9 by 13-inch pan. Combine egg, oil and buttermilk. In a large bowl, combine flour, sugar, cocoa, salt and baking soda. Combine the egg mixture and the flour mixture, mixing well. Slowly mix in hot coffee. Turn into prepared pan and bake 40 to 45 minutes. Frost when cooled. Frosting: Mix sugar and milk in a saucepan, add butter and bring to a boil. Put chocolate chips in a bowl, pour hot mixture over them and mix until smooth. Spread over cooled cake. Drizzle caramel topping over the frosting and crunch toasted pecans over the caramel with your hand.

CAFE LATTE'S TURTLE CAKE

Steps:

• Preheat oven to 350°F.
• Grease three 9-inch round cake pans.
• Line the bottom of each with parchment paper.
• Grease the paper.
• Dust with unsweetened cocoa powder.
• In a small bowl combine the egg, buttermilk and oil; set aside.
• In a large bowl, sift together flour, 1 3/4 cup sugar, 1/2 cup cocoa powder, baking soda and salt.
• Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined.
• Gradually beat in 1 cup hot brewed coffee.
• Pour batter into prepared pans; spread evenly. (Layers will appear shallow).
• Bake for 25 to 30 minutes or until a wooden pick inserted near center comes out clean.
• Cool in pans on wire racks 10 minutes.
• Loosen sides from pans, invert cakes on racks.
• Remove cakes from pans.
• Peel off paper; cool thoroughly.
• When cool, prepare the frosting.
• In a small saucepan, combine 1 cup sugar and 1/2 cup milk.
• Add 6 Tablespoons butter.
• Bring to boiling, stirring constantly.
• Remove from heat.
• Add 12 semi-sweet chocolate pieces.
• Whisk until smooth.
• If frosting seems to thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee.
• (Frosting makes about 2 1/2 cups).
• Place 1 cake layer, top-side DOWN, onto a serving plate.
• Using an icing spatula or wide knife, work quickly to frost top of this layer with 1/3 of the frosting, pushing it out slightly from edges to make ripple or pedal effect.
• Arrange 1/3 of the pecans on top and drizzle with 1/4 cup of the caramel topping.
• Top with the second layer, top-side DOWN.
• Repeat the above frosting steps with 1/3 of the frosting, pecans and caramel topping.
• Top with the third layer, right side UP.
• Repeat with frosting, pecans and caramel topping.
• Chill cake 1 to 2 hours before serving.

CAFE LATTE MILKSHAKE

Steps:

• In a blender, combine cold coffee, ice cream and chocolate syrup. Blend until smooth. Pour into glasses and serve.

CAFE LATTE'S TURTLE CAKE

Steps:

• 1. Grease three 9-inch round cake pans*. Line the bottom of each pan with parchment paper. Grease the paper; dust with unsweetened cocoa powder. Set pans aside.
• 2. In a small bowl, combine egg, buttermilk and oil; set aside. In a large bowl, stir together flour, sugar, 1/2 cup cocoa powder, baking soda and salt. Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined. Gradually beat in hot coffee. Pour batter into prepared pans; spread evenly. (Layers will appear shallow)
• 3. Bake in a 350 oven for 25 to 30 minutes or until a wooden pick inserted near center comes out clean. Cool in pans on wire racks 10 minutes. Loosen sides from pans, invert cakes on racks. Peel off paper; cool thoroughly.
• 4. CHOCOLATE FROSTING: In a small saucepan, combine 1 cup sugar and 1/2 cup milk. Add 6 Tablespoons butter. Bring to boiling, stirring constantly. Remove from heat. Add one 12 ounce pkg. semi sweet morsels (2 cups). Using wire whisk, mix until smooth. If frosting is too thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee. Makes 2 1/2 cups.
• 5. When cake is cool, place one cake layer top-side down onto a serving plate. Using an icing spatula or wide knife, work quickly to frost top of this layer with one-third of the frosting, pushing it out slightly from edges to make ripple or petal effect. Arrange one-third of the pecans on top and drizzle with 1/4 cup of caramel topping. Top with second layer, top sided down. Repeat with frosting, pecans,and caramel topping. Top with Third layer, right side up. Repeat with frosting, pecans and caramel topping.
• 6. Chill cake 1 to 2 hours before serving. *Note: If you only have two 9 inch pans, chill 1/3 of the batter while you bake the other two layers. Clean and prepare one of the pans as above and bake remaining batter.

CAFE LATTE MIX

Steps:

• Measure all of the ingredients (even the vanilla) into a blender container.
• Put the lid on.
• Process the mixture for about a minute, or until it is all powdery smooth, and the texture is even.
• Store in a container with a good lid.
• Makes 1- 2/3 cups of mix.
• To Prepare:.
• Combine 3/4 cup of boiling water and 2 to 3 tablespoons of the mix.
• Stir to dissolve and serve.

CAFE LATTE'S TURTLE CAKE

Steps:

• 1. Grease 3 9"-pie pans (if you only have 1-2 pie pans, refrigerate batter, while baking). Line the bottom of each cake pan with parchment paper; dust with unsweetened cocoa powder. Set prepared pans aside
• 2. In a small bowl, stir together egg, buttermilk, and vegetable oil; set aside. In large mixing bowl, stir together,flour, sugar, 1/2cup cocoa powder, baking soda, and salt. Gradually add the buttermilk mixturee to flour mixture, beating with an electric mixer until combined. Gradually beat in hot coffee. Pour batter into prepared pans (layers will appear shallow).
• 3. Bake in 350 degree oven 22-25 minutes or until toothpick inserted near center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Loosen sides from pans, then invert cakes on racks. Remove the cake layers from pans. Peel off paper; cool thoroughly.
• 4. When the cakes are cool, make the chocolate frosting. Place one cake layer, top side down, onto a serving plate with a lip(to catch excess icing). Using an icing spactula or wide knife, work quickly to frost the top layer this layer with one-third of the frosting. Arrange one-third of the pecans on top and drizzle with some of the carmel ice-cream topping. Repeat with the frosting, pecans, and carmel topping. Top with the third layer, top side up. Repeat with remaining frosting, pecans and carmel topping. Chill cake 1 to 2 hours before serving.
• 5. Chocolate Frosting: In a medium saucepan, stir together 1 cup sugar and 1/2 cup milk. Add 6 tablespoons of butter, cut up. Bring mixture to boiling, stirring constantly. Remove from heat. Add one 12 ounce package semisweet chocolate pieces (2 cups). Using a wire whisk, mix until smooth. If frosting is grainy or too thick, add 2 teaspoons hot coffee. If necessary, let stand several minutes before using. Makes about 2 1/2 cups of frosting, enough for this cake.
• 6. How to make sour milk: Don't have buttermilk? Substitute sour milk. For 1 cup of sour milk, place 1 tablespoon of lemon juice or vinegar in a glass measuring cup. Add milk to make one cup, let stand 5 minutes before using.

BAILEY'S CHOCOLATE CAFE LATTE CREAM PIE

Steps:

• 1. Crust: use a ready-made deep dish pie crust, or mix sugar with graham cracker crumbs. Pour melted butter over crumb mixture. Mix until well Incorporated. Pour into large pie plate. Press mixture on bottom and up inside sides of plate. Place in a 350° Preheated oven. Bake about 10 minutes, or until edges are lightly browned. Remove from oven. Set aside to cool. (Note: If your plate will not accommodate all of the crumbs. Discard remaining crumbs. Depending on the size of your plate) 10" used a large pie pan.
• 2. Place egg yolks in a bowl. Beat on low lightly for about 30 seconds. Set aside.
• 3. In a sauce pan. Place chocolate chips and 1/4 cup of heavy whipping cream. Stir together.
• 4. Set burner to low heat. Stir chocolate mixture constantly, just until all chocolate melts. Mixture should be smooth. Remove from heat to cool. Mixture will be warm. It should not be piping hot . Let mixture cool to room temperature.
• 5. Spoon half of chocolate mixture into egg yolks. Beat until well Incorporated.
• 6. Pour chocolate egg mixture into pan with remaining chocolate. Mix well. Return to burner. Cook on medium heat stirring constantly, until mixture become shiny and thick. Remove promptly from heat.
• 7. Pour mixture into a bowl to cool. To speed the process. Fill another bowl with ice cold water and add a few ice cubes. Place bowl l of chocolate in water. Make sure water does not get in chocolate or it will ruin it. Proceed to next step..
• 8. Mix 1/4 cup of Bailey's with 4 tablespoons of powdered sugar.
• 9. Into Bailey's mixture. Pour 3/4 cup of whipping cream. Beat on high speed until soft peaks form.
• 10. Remove bowl Of chocolate from ice water. Mix chocolate well. Fold chocolate into whipping cream mixture. Keep folding until no white streaks are visible. Pour into Crust. Smooth mixture with the back of spoon or spatula.
• 11. Place in refrigerator to set. It should set in about two hours.
• 12. i In a bowl mix 3TB of Bailey's Irish cream with 1/4 cup of powdered sugar, 3/4 tsp coffee powder, and softened cream cheese. Beat well ingredients together well until smooth.
• 13. Add 3/4 cup of whipping cream to bowl. Beat on high speed until thick stiff peaks form.
• 14. Remove pie from refrigerator. Spoon Bailey cream mixture over chocolate mixture and spread evenly. Place back in refrigerator until set. It should take another 2 to 3 hours. You may shave a 1 ounce piece of a dark chocolate bar with vegetable peeler over pie.
• 15. Garnish with whipped cream before serving..