FOR PROFESSIONALS
ALPRO ‘FOR PROFESSIONALS’ CREATING THE PERFECT SERVE INDEX TIPS
Creating the perfect serve...... 5 Heaven In A Cup...... 37
Alpro Oat Organic ‘For Professionals’...... 6 Matcha Soya Frappe...... 38
Alpro Almond ‘For Professionals’...... 7 Soya Cappuccino...... 39
Alpro Coconut ‘For Professionals’...... 8 Soya Latte...... 40
Alpro Soya ‘For Professionals’...... 9 Soya Caramel Cardamom Latte...... 41
One Planet Thinking...... 11 Iced Soya Latte...... 42
Alpro In Coffee...... 13 Alpro In Thea...... 45
Oat Cappuccino...... 14 Oat Buckthorn Tea Latte...... 46
Oat Latte...... 15 Cold Brew Almond Chai...... 47
Oat Beetroot Latte...... 16 Matcha Coco Latte...... 48
Oat liquorice latte...... 17 Creamy Coconut Chai latte...... 49
Apple Pie Oat Cappuccino...... 18 Lavender Soya Chai...... 51
Click on the page number Blondie Oat Latte...... 19 Alpro In Hot Chocolate...... 53
to go to the recipe Almond Cappuccino...... 20 Oat and Orange hot Chocolate with
Almond Latte...... 21 Cinnamon...... 54
Almond Iced Latte...... 22 Coconut and Peppermint Hot Chocolate. 55
Almond Banana Iced Cappuccino...... 23 Coconut Hot Chocolate...... 56
Iced Pour Over With A Tropical Twist...... 25 Soya Chai Hot Chocolate...... 59
Chocolate Almond Cappuccino...... 26 Alpro In A Smoothie...... 61
Coconut Cappuccino...... 27 Oat and Kiwi Smoothie with Hemp...... 62
Turmeric And Coconut Latte...... 29 Glorious Goddess...... 63
Coconut Latte...... 30 Coconut Lemonade...... 64
Coco Iced latte...... 31 Magic smoothie...... 65
Rose Coconut Mocha...... 32 Coconut & Spinach Smoothie...... 66
Coconut Shakerato...... 33
Coconut Pineapple Latte...... 34
Light Coconut Caramel Latte...... 35 ALPRO ‘FOR PROFESSIONALS’ Click on the page number tot use Coconut Fudge Latte...... 36 the interactive index ALPRO
Creating the Perfect Serve with Alpro’s ‘For Professionals’ Range
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: 1 4
Plant-based drinks are no longer Plant-based drinks don’t need to be just for customers with allergies and heated quite as highly as typical dairy intolerances. Plant-based hot and cold milks: 60°C is the optimal temperature for drinks are swiftly becoming the go-to Almond ‘For Professionals’. For Soya, Oat option for health-conscious consumers. Organic and Coconut ‘For Professionals’ 65°C is the recommended temperature.
2 5
Soya is the best-known plant-based Our ‘For Professionals’ range is great to option for coffee and makes a delicious work with, through stable stretching a addition to hot drinks. glossy texture can easily be achieved.
Tip: keep the product chilled to achieve the best result.
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The demand for other plant-based The ‘For Professionals’ range has been ingredients such as almond ,coconut and specifically developed to allow for the oat is rising. With a natural sweetness, creation of high-quality microfoam and Alpro Almond and Coconut ‘For latte art. Professionals mean there’s no need for syrups and flavourings. ALPRO ALPRO
Alpro Oat Organic Alpro almond ‘For Professionals’ ‘For Professionals’
Delicate, neutral taste that matches great with coffee Delicious coffee with a refined, smooth almond taste
• 100% organic • Great almond taste without the use of syrups • No added sugars • Fantastic versatility in hot or cold drinks • High and consistent performance, in hot and cold • Perfect match with the taste of coffee and with applications chocolate
Available in 1L (case of 8X1L), UHT product, long-lasting, Available in 1L (case of 8X1L), UHT product, long-lasting, Use chilled and within 5 days of opening, GMO-free. Use chilled and within 5 days of opening, GMO-free. ALPRO ALPRO
Alpro coconut AlproAlpro almond Soya ‘For Professionals’ ‘For Professionals’
Delicious coffee with a subtle hint of coconut Delicious Pleasantcoffee with & neutrala refined, taste smooth in coffee almond taste
• Add excitement and inspiration to your coffee menu Put• MeetsAlpro Almondthe growing ‘For Professionals’demand for healthy on the out menu of home • Meets the consumers’ demand for individualization drink choices and personalization • GreatSatisfy almond the needs taste of without soy drinkers, the use without of syrups sacrificing • Great alternative for customers who want a “healthy • Fantasticon quality versatility of the serve in hot or cold drinks treat” • Perfect match with the taste of coffee and with • Fantastic versatility in hot or cold drinks chocolate
Available in 1L (case of 12X1L), UHT product, long-lasting, AvailableAvailable inin 1L1L (case(case ofof 12X1L),8X1L), UHTUHT product,product, long-lasting,long-lasting, Use chilled and within 5 days of opening, GMO-free. Use chilled and within 5 days of opening, GMO-free. HEALTH BENEFITS OF ALPRO 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 • 100% plant-based, with no animal fats. in our soy- and almond cultivation. • 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 ONE PLANET ACTION
GMO? No thanks. We never have and never will use genetically modified soya beans. We ask all our ALPRO ‘FOR PROFESSIONALS’ suppliers to sign up to our ethical charter and we can trace the source of all our beans. ALPRO IN COFFEE OAT CAPPUCCINO OAT LATTE
Ingredients Recipe Ingredients Recipe
135 ml Alpro Oat Organic ‘For Professionals’ 1. Pour the Alpro Oat Organic 200 ml Alpro Oat Organic ‘For Professionals’ 1. Pour the Alpro Oat Organic 1 espresso ‘For Professionals’ into a silver milk jug. 1-2 espresso(‘s) ‘For Professionals’ into a silver milk jug. 2. Using the steam wand, stretch the 2. Using the steam wand, stretch the product to 1⁄4 volume to a temperature product to ⅓ volume to a temperature of 65°C maximum. of 65°C maximum. 3. Pour over the espresso in a coffee cup. 3. Pour over the espresso in a latte glass and serve. OAT BEETROOT LATTE OAT LIQUORICE LATTE
Ingredients Recipe Ingredients Recipe
210 ml Alpro Oat Organic ‘For Professionals’ 1. Froth the Alpro Oat Organic 200 ml Alpro Oat Organic ‘For Professionals’ 1. Put the sweet liquorice syrup in a glass 1 tbsp (10g) beetroot-powder ‘For Professionals’. 30 g sweet liquorice syrup and add the espresso. 1 espresso 2. Mix 30 ml of the frothed Alpro Oat 1 espresso 2. Froth the Alpro Oat Organic Organic ‘For Professionals’ in a glass with ‘For Professionals’ and add to the the beetroot-powder until smooth. sweet liquorice syrup. 3. Add the espresso. 4. Add the rest of the Alpro Oat Organic ‘For Professionals’. APPLE PIE OAT CAPPUCCINO BLONDIE OAT LATTE
Ingredients Recipe Ingredients Recipe
120 ml Alpro Oat Organic ‘For Professionals’ 1. Add the Apple Pie syrup to the espresso. 210 ml Alpro Oat Organic ‘For Professionals’ 1. Put the chocolate in a glass and add 10 ml Apple Pie syrup 2. Froth the Alpro Oat Organic 35 g White Chocolate (eg. Callebaut W2) the espresso 1 espresso ‘For Professionals’ and add to the espresso. 2. Stir until the chocolate has melted 3. Froth the Alpro Oat Organic ‘For Professionals’ and add to the espresso
ALMOND CAPPUCCINO ALMOND LATTE
Ingredients Recipe Ingredients Recipe
135 ml Alpro Almond ‘For Professionals’ 1. Pour the Alpro Almond ‘For Professionals’ 200 ml Alpro Almond ‘For Professionals’ 1. Pour the Alpro Almond ‘For Professionals’ 1 espresso into a silver milk jug. 1-2 espresso(‘s) into a silver milk jug. 2. Using the steam wand, stretch the 2. Using the steam wand, stretch the product to 1⁄4 volume to a temperature product to 1⁄3 volume to a temperature of 60°C maximum. of 60°C maximum. 3. Pour over the espresso in a coffee cup. 3. Pour over the espresso in a latte glass and serve. ALMOND ICED LATTE ALMOND BANANA ICED CAPPUCCINO
Ingredients Recipe Ingredients Recipe
135 ml Alpro Almond 1. Chill a glass with ice cubes. 135 ml Alpro Almond ‘For Professionals’ 1. Blend all ingredients until the ice cubes ‘For Professionals’ (cold) 2. Pour the espresso’s into the glass. 2 espresso’s are broken. 2 espresso’s 3. Add the Alpro Almond ‘For Professionals’. 15 ml Monin banana sauce 2. Serve in a glass with a straw. 90 g ice cubes 90 g ice cubes ICED POUR OVER WITH A TROPICAL TWIST 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.
Ingredients Recipe
50 ml Alpro Coconut ‘For Professionals’ 1. Put the ice cubes in a serving glass with 18 g of freshly ground, light roasted single the mint leaves. origin coffee 2. Brew the coffee and pour over the ice 150 g ice cubes cubes, stir after. 150 ml boiling water 3. Add the Alpro Coconut ‘For Professionals’ 6 mint leaves and serve with a straw.
ALPRO ‘FOR PROFESSIONALS’ CHOCOLATE ALMOND CAPPUCCINO COCONUT CAPPUCCINO
Ingredients Recipe Ingredients Recipe
135 ml Alpro Almond ‘For Professionals’ 1. Place the chocolate-callets in preheated 180 ml Alpro Coconut ‘For Professionals’ 1. Pour the Alpro Coconut ‘For Professionals’ 1 espresso cappuccino cup and pour the espresso all 1-2 shots of espresso into a silver milk jug. 20 g milk chocolate callets over it. 2. Using the steam wand, stretch the product (Callebaut 823 used) 2. Stir until the chocolate is completely to ¼ volume to a temperature of 65°C. melted. 3. Pour over the espresso in a coffee cup. 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. TURMERIC AND COCONUT LATTE 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.
Ingredients Recipe
200 ml Alpro Coconut ‘For Professionals’ 1. Add the powdered turmeric, ginger and 1 level tsp ground turmeric cinnamon to a latte glass, mix with 30ml ¼ tsp ground cinnamon hot water. ¼ tsp ground ginger 2. Add the espresso. 1-2 shots of espresso (to taste) 3. Steam the Alpro Coconut ‘For Professionals’ to 65°C. 4. Pour over the mixture and serve.
ALPRO ‘FOR PROFESSIONALS’ COCONUT LATTE COCO ICED LATTE
Ingredients Recipe Ingredients Recipe
200 ml Alpro Coconut ‘For Professionals’ 1. Pour the Alpro Coconut ‘For Professionals’ 200 ml Alpro Coconut ‘For Professionals’ 1. Fill half a 300 ml glass with ice. 1-2 shots of espresso into a silver milk jug. 1 double shot of espresso 2. Pour over Alpro Coconut ‘For Professionals’. 2. Using the steam wand, stretch the product 5 ice cubes 3. Pour in 1 double shot of espresso. to 1/3 volume to a temperature of 65°C. optional honey to sweeten 4. Stir and serve. 3. Pour over the espresso in a latte glass and serve. ROSE COCONUT MOCHA COCONUT SHAKERATO
Ingredients Recipe Ingredients Recipe
200 ml Alpro Coconut ‘For Professionals’ 1. Add the chocolate and rose water to a 50 ml Alpro Coconut ‘For Professionals’ 1. Place all the ingredients in a boston 5 g dark chocolate finely chopped or 1 tbsp latte glass. Alternatively, if using chocolate 4 ice cubes shaker. chocolate powder powder, you could add it to the Alpro 1 shot of espresso 2. Shake until the ice is broken. 1 tsp rose water Coconut ‘For Professionals’ before heating. 4 mint leaves, one for decoration 3. Pour through a strainer in a martini glass. 1-2 shot of espresso (to taste) 2. Pour over the espresso. 1 tsp agave syrup 4. Sprinkle coffee powder on top and a dusting of cocoa 3. Steam the Alpro Coconut ‘For Professionals’ garnish with a mint leaf. 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. COCONUT PINEAPPLE LATTE LIGHT COCONUT CARAMEL LATTE
Ingredients Recipe Ingredients Recipe
275 ml Alpro Coconut ‘For Professionals’ 1. Add syrup and cinnamon to cup. 200 ml Alpro Coconut ‘For Professionals’ 1. Shoot the espressos into the cup. ½ tsp cinnamon 2. Brew an espresso in a cup. 40 ml sugar free caramel syrup 2. Add syrup. 20 ml pineapple syrup 3. Froth Alpro Coconut ‘For Professionals’ (DaVinci used) 3. Froth Alpro Coconut ‘For Professionals’ 1 espresso to 65°C and add it to the cup. 2 espresso shots to 65°C. 4. Add it to the espresso. COCONUT FUDGE LATTE HEAVEN IN A CUP
Ingredients Recipe Ingredients Recipe
275 ml Alpro Coconut ‘For Professionals’ 1. Add syrup to a cup. 100 ml Alpro Soya ‘For Professionals’ 1. Pour white chocolate syrup and freshly 20 g sugar free caramel syrup 2. Brew a fresh espresso. 1 shot espresso made espresso into a coffee cup. a pinch of salt 3. Froth Alpro Coconut ‘For Professionals’ 75 ml white chocolate syrup 2. Pour the Alpro Soya ‘For Professionals’ 1 espresso to 65°C and add it to the espresso. optional chocolate powder to garnish into a silver milk jug. salty caramel fudge flakes 4. Top with fudge flakes. 3. Using the steam wand, stretch the product (for 1 cup 330 ml) 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. MATCHA SOYA FRAPPE SOYA CAPPUCCINO
Ingredients Recipe Ingredients Recipe
200 ml Alpro Soya ‘For Professional’ 1. Place the Matcha powder, syrup, Alpro 180 ml Alpro Soya ‘For Professionals’ 1. Pour the Alpro Soya ‘For Professionals’ 1 tbsp sugar free vanilla syrup Soya ‘For Professionals’, espresso and ice 1-2 shots of espresso into a silver milk jug. 1 heaped tsp Matcha green tea powder into a blender and pulse until smooth. 2. Using the steam wand, stretch the product 1-2 shots of espresso (to taste) 2. Pour into a tall glass to serve. to 1⁄4 volume to a temperature of 65°C. 1 scoop of ice 3. Pour over the espresso in a coffee cup. Tip: if available, substitute the vanilla syrup with 1 tsp vanilla extract. SOYA LATTE SOYA CARAMEL CARDAMOM LATTE
Ingredients Recipe Ingredients Recipe
200 ml Alpro Soya ‘For Professionals’ 1. Pour the Alpro Soya ‘For Professionals’ 200 ml Alpro Soya ‘For Professionals’ 1. Add the caramel and cardamom to a latte 1-2 shots of espresso into a silver milk jug. 20 ml cardamom syrup glass. 2. Using the steam wand, stretch the product 1-2 shots espresso coffee 2. Pour over the espresso. to 1⁄3 volume to a temperature of 65°C. 1 tbsp sugar free caramel syrup 3. Steam the Alpro Soya ‘For Professionals’ 3. Pour over the espresso in a latte glass and to 65°C. serve. 4. Pour over the mixture and serve.
Tip: do not overstretch as you will lose workability. ICED SOYA LATTE
Ingredients Recipe
60 ml Alpro Soya ‘For Professionals’ 1. Chill a glass with ice cubes. 1 double shot of espresso 2. Pour the syrup, chocolate powder, Alpro 5 g chocolate powder Soya ‘For Professionals’ and espresso into 10 ml sugar syrup a shaker and shake until well mixed. ice cubes 3. Remove the ice cubes from the glass and pour the contents of the shaker into the glass. ALPRO IN TEA OAT BUCKTHORN TEA LATTE COLD BREW ALMOND CHAI
Ingredients Recipe Ingredients Recipe
200 ml Alpro Oat Organic ‘For Professionals’ 1. Pour the Buckthorn-syrup in a glass. 200 ml Alpro Almond ‘For Professionals’ 1. Add the Chai tea mix to the Alpro Almond 60 ml strong black tea 2. Froth the Alpro Oat Organic 4 g Chai tea ‘For Professionals’ and let stand for 10 ml Buckthorn-syrup ‘For Professionals’. 8 hours in the refrigerator. 3. Add to the Buckthorn-syrup. 2. Strain the tea and spices out. Use a paper 4. Let it settle for half a minute and slowly filter or fine sieve. add the tea. 3. Serve in a glass, optionally with ice cubes.
Tip: If the drink is too acidic, make it smoother by adding honey.
MATCHA COCO LATTE CREAMY COCONUT CHAI LATTE
Ingredients Recipe Ingredients Recipe
100 ml Alpro Coconut ‘For Professionals’ 1. Add matcha tea to a cup. 275 ml Alpro Coconut ‘For Professionals’ 1. Froth Alpro Coconut ‘For Professionals’ 2 g mix matcha 2. Add honey or agave syrup. 2 tbsp of Ceylon Chai Tea with tea to 65°C. 25 ml hot water 3. Add hot water. 1 espresso 2. Turn jug around 20 times. 3 g honey/agave syrup 4. Whisk it. 3. Pour in a cup. 5. Froth Alpro Coconut ‘For Professionals’ 4. Add espresso for a Dirty Chai Latte. to 65°C and pour it in the cup.
Tip; honey is sweeter, agave is lighter. LAVENDER SOYA CHAI 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.
Ingredients Recipe
200 ml Alpro Soya ‘For Professionals’ 1. Add the lavender syrup and Alpro Soya 1 tsp lavender syrup ‘For Professionals’ to a milk jug, and 20 ml Chai syrup steam to 65°C. a dusting of cinnamon 2. Add the Chai syrup to a latte glass, add the steamed mixture. 3. Dust with cinnamon to serve.
ALPRO ‘FOR PROFESSIONALS’ ALPRO IN HOT CHOCOLATE OAT AND ORANGE HOT CHOCOLATE WITH CINNAMON COCONUT AND PEPPERMINT HOT CHOCOLATE
Ingredients Recipe Ingredients Recipe
220 ml Alpro Oat Organic ‘For Professionals’ 1. Put the orange zest, cinnamon powder 200 ml Alpro Coconut ‘For Professionals’ 1. Add the chocolate and peppermint to a mug or 35 g Dark Chocolate (eg. Callebaut 811) and Alpro Oat Organic ‘For Professionals’ 5 g dark chocolate finely chopped or 1 tbsp latte glass. When using chocolate powder, add it 2 tsp (2 g) orange zest in a pitcher. chocolate powder to the Alpro Coconut ‘For Professionals’ before 1 tsp (1 g) cinnamon powder 2. Froth until approximately 80°C. 1 tbsp peppermint syrup heating. (mini) Marshmallows 3. Put the dark chocolate in a mug. a dusting of cocoa 2. Steam the Alpro Coconut ‘For Professionals’ 4. Add the frothed Alpro Oat Organic to 65°C. ‘For Professionals’, pouring it through a 3. Add a bit of the Alpro Coconut strainer. ‘For Professionals’ to the glass or mug to make 5. Mix until the chocolate has completely a chocolate paste before adding the rest of the melted. Coconut drink and dust with cocoa powder. 6. Top off with marshmallows. Tip: replace the peppermint syrup with Tip: toast the surface of the drink with 1 tsp peppermint extract for a less sweet a ‘crème-brûlée’- torch after you’ve alternative. added the marshmallows.
COCONUT HOT CHOCOLATE
Ingredients Recipe
200 ml Alpro Coconut ‘For Professionals’ 1. Add chocolate to a cup. 45 g dark chocolate (75%) 2. Froth Alpro Coconut ‘For Professionals’ marshmallows to top to 65°C and add it to the cup. 3. Top with marshmallows. SOYA CHAI HOT CHOCOLATE 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.
Ingredients Recipe
200 ml Alpro Soya ‘For Professionals’ 1. Add the chocolate and Chai to a mug or latte 5 g dark chocolate finely chopped or 1 tbsp glass. When using chocolate powder, add it chocolate powder to the Alpro Soya ‘For Professionals’ before 20 ml Chai syrup heating. a dusting of cinnamon or cocoa 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. ALPRO ‘FOR PROFESSIONALS’ ALPRO IN A SMOOTHIE OAT AND KIWI SMOOTHIE WITH HEMP GLORIOUS GODDESS
Ingredients Recipe Ingredients Recipe
200 ml Alpro Oat Organic ‘For Professionals’ 1. Put all ingredients in a blender. 200 ml Alpro Coconut ‘For Professionals’ 1. Cut the pineapple into chunks. ½ glass of ice cubes 2. Blend until smooth. ½ pineapple 2. Place all the ingredients in a blender. 1 banana 3. Pour in a glass. 300 ml frozen mango 3. Blend for 30 seconds or until well mixed. 1 kiwi (keep 1 slice for decoration) 4. Finish with a slice of kiwi. juice of 1 lime 4. Pour into a glass and serve. 1 tbsp (10 g) Hemp-powder 4-5 basil stalk and leaf 2-3 tbsp agave syrup or honey 2 cm fresh grated ginger 2 cm lemongrass COCONUT LEMONADE MAGIC SMOOTHIE
Ingredients Recipe Ingredients Recipe
200 ml Alpro Coconut ‘For Professionals’ 1. Place all ingredients in a blender. 200 ml Alpro Coconut ‘For Professionals’ 1. Peel the mango. 2 limes (juice and pulp) 2. Blend for 30 seconds or until well mixed. 85 g mango 2. Cut the banana into pieces. 2 tbsp agave syrup or honey 3. Pour into a bottle and serve with glasses. 60 g banana 3. Place all ingredients in a blender. 100-200 g of crushed ice 2 leaves of mint 4. Blend for 30 seconds or until well mixed. 5. Pour into a bottle and serve with glasses. COCONUT & SPINACH SMOOTHIE
Ingredients Recipe
100 ml Alpro Coconut ‘For Professionals’ 1. Peel the orange and cut it into slices. 20 g large spinach leaves 2. Then peel and cut the mango into small 15 g orange cubes. 25 g mango 3. Put all the ingredients into a blender and a couple of mint leaves add the Alpro Coconut ‘For Professionals’. 4. Blend, pour into a glass and enjoy. alpro.com/for-professionals