Hibiscus Latte; Hibiscus Syrup; Fruity Cereal Milk Latte - Cuisinart Coffee Center BaristaBar SS-4N1C Series Instructions Manual

at this time). Reserve.
2. Put the milk into a heatproof mug. Hold
the mug in one hand and place under the
steam wand so the bottom of the wand
is just below the surface of the milk at an
angle. Select the Steam function and press
the START/STOP knob to start steaming.
While holding the mug at an angle, allow
the steam to move the milk around.
Once the milk begins to increase in volume,
lift the mug up higher so the steam wand
immerses deeper into the milk (this will
prevent large bubbles from forming and
will make a nice fine milk foam). When the
foam has almost reached the top of the
mug and you can feel that the milk in the
mug is quite hot, press the START/STOP
knob to stop steaming. Tap the mug a few
times to remove any larger bubbles.
3. Pour the steamed milk into the glass with
the matcha mixture. Serve immediately.

Hibiscus Latte

A slightly tart caffeine-free drink
that is delicious both hot and iced.
Makes 1 serving
¼ cup [60 ml] Hibiscus Syrup
(recipe follows), chilled
½ cup [125 ml] milk (dairy or nondairy)
1. Put the Hibiscus Syrup in a glass that's at
least 12 ounces [340 g] in capacity.
Reserve.
2. Put the milk into a heatproof mug. Hold
the mug in one hand and place under the
steam wand so the bottom of the wand is
just below the surface of the milk at an
angle. Select the Steam function and press
the START/STOP knob to start steaming.
While holding the mug at an angle, allow
the steam to move the milk around.
Once the milk begins to increase in volume,
lift the mug up higher so the steam wand
immerses deeper into the milk (this will
prevent large bubbles from forming and
will make a nice fine milk foam). When the
foam has almost reached the top of the
mug and you can feel that the milk in the
mug is quite hot, press the START/STOP
knob to stop steaming. Tap the mug a few
times to remove any larger bubbles.
3. Pour the steamed milk into the glass with
the hibiscus syrup. Serve immediately.

Hibiscus Syrup

While we love it in the Hibiscus Latte,
it can also be added to fresh lemonade,
mixed into cocktails or mocktails, or added to
a glass of champagne for a festive toast. The
syrup can stay refrigerated for up to 3 weeks.
Makes about 2 cups [500 ml]
2 cups [500 ml] water
½ cup [125 ml] granulated sugar
8 hibiscus tea bags
1. Put the water and sugar into a heavy-
bottomed saucepan set over medium heat.
Heat until the sugar has fully dissolved into
the water. Remove from heat and add the
tea bags. Allow to steep for 30 minutes.
2. Remove the tea bags and cool fully prior
to use.

Fruity Cereal Milk Latte

Inspired by Christina Tosi's famous Cereal
Milk and Cereal Milk Ice Cream, here at
Cuisinart we take that idea and turn it into a
sweet and fruity latte. Adding a shot of
espresso cuts the sweetness nicely, but for
the non-coffee drinkers and kids in the house,
just having the cereal milk is a nice treat!
Makes 1 serving
1 espresso capsule
½ cup [125 ml] Fruity Cereal Milk,
recipe follows
1. Put the espresso capsule into the unit.
2. Put the milk into a heatproof mug. Hold
the mug in one hand and place under the
steam wand so the bottom of the wand is
just below the surface of the milk at an
angle. Select the Steam function and press
the START/STOP knob to start steaming.
While holding the mug at an angle, allow
the steam to move the milk around.
Once the milk begins to increase in volume,
lift the mug up higher so the steam wand
immerses deeper into the milk (this will
prevent large bubbles from forming and
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