Every great barista needs high-performance products; 100% derived from plants, the Alpro For Professionals range is formed to be ultra-flexible, producing high-quality micro foam and a glossy texture (latte art specialists and Instagrammers, take note).  It’s natural flavour means that consumers can get all the taste they’re looking for without the need for lashings of syrups and sugar. 

 
Can’t wait until The London Coffee Festival to test the range? Here are six recipes you can try in your cafe in the run up to the big event…
 

Tumeric and Coconut latte

Ingredients 
200ml Alpro Coconut For Professionals
1 level tsp round turmeric
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1-2 shots of espresso
 
Recipe
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 degrees celsius. 
4. Pour over the mixture and serve. 
 

Soya Heaven in a cup

Ingredients
100 ml Alpro Soya ‘For Professionals’
1 shot espresso
75 ml white chocolate syrup
Optional chocolate powder to garnish

Recipe
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.
 

Cold brew Almond Chai

Ingredients
200 ml Alpro Almond ‘For Professionals’
4 g Chai tea

Recipe
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.
 

Matcha Soya Frappe

Ingredients
200ml Alpro Soya For Professionals
1tbsp sugar free vanilla syrup
1 heaped tsp Matcha green tea powder
1-2 shots of espresso
1 scoop of ice
 
Recipe
1. Place the Match powder, syrup, Alpro Soya For Professionals, espresso and ice into a blender and pulse until smooth. 
2. Pour into a tall glass to serve. 
 

Coconut Fudge Latte

Ingredients
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)

Recipe
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.
 

Almond Mocha

Ingredients
135ml Alpro Almond For Professionals
1 espresso
20g milk chocolate callers
 
Recipe
1. Place the chocolate-callers 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 degrees celsius and pour over the espresso.