For this holiday-themed latte variation, owner Terry Griffin uses a proprietary blend of coffee beans from Sumatra, Brazil and Guatemala for a balance of body, smoothness and acidity. He roasts the beans and then lets rest for a week before blending them for his espresso.
To make the latte, he adds white chocolate powder, vanilla syrup and a cinnamon stick to milk, which he then steams, heating it to the same temperature as milk used in a latte. Then he adds it either to two shots of espresso or hot chocolate, depending on his customer’s preference. He tops it with whipped cream and crushed peppermint sticks and sells it for $5.