Starbucks Corporation is the leading roaster, retailer, and marketer of specialty coffee in North America In addition to a variety of coffees and coffee drinks, Starbucks shops also feature Tazo teas; pastries and other food items; and espresso machines, coffee brewers, and other assorted items. The company also sells many of these products via mail order and online at starbucks.com. It also wholesales its coffee to restaurants, businesses, education and healthcare institutions, hotels, and airlines. Through a joint venture with Pepsi-Cola Company, Starbucks bottles Frappuccino beverages and sells them through supermarkets and convenience and drugstores. Through a partnership with Kraft Foods, Inc., the company sells Starbucks whole bean and ground coffee into grocery, warehouse club, and mass merchandise stores. A third joint venture is with Dreyer's Grand Ice Cream. In addition, it distributes Starbucks premium coffee ice creams to U.S. supermarkets.
Creme Brulee Latte
CREME BRULEE LATTE
Starbucks Copycat Recipe
2 oz. espresso or strong coffee
8 oz. steamed milk
1 oz. vanilla bean syrup (see recipe below)
2 tablespoons caramel ice cream topping
whip cream (optional)
caramel candied sprinkles (optional These can be found at Michael’s in the baking aisle.)
Line mug with caramel topping, and add syrup to cup. Brew coffee or espresso, then to the syrup. Steam milk and pour into Top with whip and caramel candies. (optional)
Vanilla Bean Syrup:
1 1/2 cups water
3 tablespoons sugar
1 moist vanilla bean, preferably Mexican or Bourbon (Madagascar)
In a small saucepan, combine the water and sugar. With a thin sharp paring knife, split the vanilla bean lengthwise in half. Scrape out the seeds and add the seeds and bean to the pan. Simmer over moderate heat until reduced to 1 cup, about 10 minutes. Let cool, then discard the bean. You can make the syrup up to 1 week ahead; cover and refrigerate.
Note: Even after they have been cooked, scraped vanilla bean pods have a lot of flavor. To make vanilla sugar, dry them well and place in a jar of sugar for at least 2 weeks, adding more as you have them.