La Colombe Latte / Cappucino

La Colombe Coffee

Florida Orange Juice, Ruby Red Grapefruit

Fresh Squeezed Juice to Order

Sourdough Toast

Muffin

Croissant

Assorted Cereal

Seasonal Fruit Bowl

Breakfast Potatoes

Pork Sausage

Bacon

Venge, Scout's Honor, Napa Valley, CA 2021

Red Blend

Chardonnay

Sanceerre, Matthias Roblin, Loire Valley, FR 2021

Prosecco Brut,La Furlan, Cuvee Beatrice, IT

Yogurt Parfait

Rosemary Ham, Poached Egg, Hollandaise Sauce, Parmesan Cheese

Asparagus With Poached Egg

Braised & Glazed Belly, Poached Egg, Heirloom Grits

Pork Belly Grits

Two Eggs Any Style, Rosemary Breakfast Potatoes, Bacon or Smoked Sausage

Burgess Breakfast

Rosemary Ham or Spinach, Poached Eggs, English Muffin, Hollandaise

Eggs Benedict

Assorted Mushrooms, Spinach, Tomato, Cheddar Cheese

Farmhouse Omelet

Poached Egg, Arugula, Brioche, Hollandaise

Avocado Benedict

Maple Bourbon French Toast

Scofflaw, Basement IPA, Atlanta, GA

Using a coffee grinder, grind 18g of espresso coffee beans to a fine consistency suitable for espresso preparation.

Grind the Coffee Beans

In an espresso machine, use the ground coffee to brew a shot of espresso with 60ml of hot water. Ensure the water temperature is around 90-95°C (194-203°F) for optimal extraction.

Brew the Espresso

Pour 150ml of whole milk into a steaming pitcher and heat it on the steam wand of the espresso machine until it reaches about 65°C (149°F).

Heat the Milk

While heating, angle the steam wand so that the milk circulates and creates microfoam. Froth until you achieve a velvety texture and glossy finish.

Froth the Milk

Pour the freshly brewed espresso into a coffee cup. If using, add 15ml of vanilla syrup for sweetness. Gently pour the frothed milk over the espresso, holding back the foam with a spoon to create a layered effect.

Combine Espresso and Milk

For a cappuccino, use equal parts espresso, steamed milk, and foam. For a latte, use more steamed milk and less foam. Serve immediately and enjoy your La Colombe Latte or Cappuccino!

Finish and Serve

Espresso coffee beans

Water

Whole milk

Vanilla syrup

Begin by grinding the La Colombe coffee beans to a medium-coarse consistency. This helps in extracting the full flavor during brewing.

In a kettle, bring 2 cups of water to a boil. Ensure that the water is fresh and filtered for the best taste.

Boil Water

In a coffee maker or French press, add the ground coffee. Pour the boiling water over the coffee grounds and let it steep for about 4-5 minutes.

Brew the Coffee

If using a French press, press down the plunger slowly to separate the coffee from the grounds. If using a coffee maker, simply allow it to finish brewing.

Strain the Coffee

If desired, heat the milk in a small saucepan over low heat until warm, then froth it using a frother or whisk until foamy.

Add Milk

Add sugar to the brewed coffee according to your taste preference. Stir to dissolve completely.

Sweeten the Coffee

For an extra flavor, add vanilla extract to the coffee mixture and stir gently.

Flavor with Vanilla

La Colombe Coffee Beans

Milk

Sugar

Vanilla Extract

Start by thoroughly washing the Florida oranges and Ruby Red grapefruits under running water to remove any dirt or pesticides.

Prepare the Fruits

Once washed, cut the oranges in half crosswise and do the same with the grapefruits.

Cut the Fruits

Using a citrus juicer or reamer, juice the oranges and grapefruits, making sure to extract as much juice as possible from each half.

Juice the Fruits

If you prefer pulp-free juice, strain the freshly squeezed juice through a fine mesh sieve into a pitcher.

Strain the Juice (Optional)

If desired, add honey to the juice and stir well to combine. Adjust the sweetness to your liking.

Sweeten to Taste (Optional)

For a refreshing touch, add a few mint leaves to the juice before serving.

Garnish (Optional)

Pour the fresh juice into glasses and enjoy immediately for the best flavor.

Serve

Florida Oranges

Ruby Red Grapefruit

Honey

Mint Leaves

Slice the sourdough bread into 1-inch thick slices.

Prepare the Sourdough Bread

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.

Prepare the Avocado

Add lemon juice, salt, and black pepper to the avocado. Mash with a fork until you reach your desired consistency.

Mash the Avocado

Toast the sourdough bread slices in a toaster or on a grill until golden brown and crispy.

Toast the Bread

Spread the mashed avocado evenly on each slice of toasted sourdough bread.

Add Toppings

Drizzle olive oil over the avocado toast and sprinkle with fresh herbs and red pepper flakes to taste.

Finish with Olive Oil and Herbs

Sourdough bread

Avocado

Lemon juice

Salt

Black pepper

Red pepper flakes

Olive oil

Fresh herbs (e.g., cilantro, parsley)

Preheat the oven

Grease a muffin tin or line it with paper liners.

Prepare the muffin tin

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Combine dry ingredients

In a separate bowl, mix together the milk, vegetable oil, egg, and vanilla extract until smooth.

Combine wet ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.

Combine wet and dry mixtures

Add optional blueberries

Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.

Fill muffin tin

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Cool the muffins

All-purpose flour

Granulated sugar

Baking powder

Vegetable oil

Vanilla extract

Blueberries

In a small bowl, combine warm water and yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, whisk together the all-purpose flour, salt, and sugar.

Mix Dry Ingredients

Create a well in the center of the dry ingredients and add the activated yeast mixture, milk, and melted butter. Mix until a dough forms.

Combine Ingredients

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth. Form into a ball.

Knead Dough

Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.

First Rise

While the dough is rising, take the cold butter and place it between two sheets of parchment paper. Use a rolling pin to flatten it into a rectangle about 1/2 inch thick. Refrigerate until ready to use.

Prepare Butter Block

After the first rise, roll out the dough on a lightly floured surface into a rectangle about 1/2 inch thick.

Roll Out Dough

Place the chilled butter rectangle in the center of the rolled dough and fold the dough over to encase the butter completely.

Add Butter Layer

Roll out the dough into a long rectangle, then fold it into thirds like a letter. Wrap in plastic wrap and refrigerate for 30 minutes.

Roll and Fold

Repeat the roll and fold process two more times, refrigerating for 30 minutes between each fold.

Repeat

After the final fold, roll out the dough to a large rectangle about 1/4 inch thick.

Roll Out Final Dough

Cut the dough into triangles. Starting from the wide end, roll each triangle tightly towards the point to form a croissant shape.

Cut and Shape

Place the shaped croissants on a baking sheet lined with parchment paper. Cover with a cloth and let rise for about 1 hour until puffy.

Second Rise

In a small bowl, whisk together the egg and milk.

Prepare Egg Wash

Preheat Oven

Brush the tops of the risen croissants with the egg wash.

Apply Egg Wash

Bake the croissants in the preheated oven for 15-20 minutes or until golden brown. Remove from oven and let cool slightly before serving.

Active dry yeast

Warm water

Unsalted butter (melted)

Unsalted butter (cold)

In a large mixing bowl, combine the Corn Flakes, Oatmeal, Rice Crisps, and Granola. Stir gently to mix the cereals evenly.

Mix the Cereals

Slice the banana and set it aside. If using fresh berries, wash them thoroughly and pat dry. Chop the nuts into smaller pieces if desired.

Prepare the Toppings

In individual serving bowls, add a generous amount of the mixed cereals. Top with sliced bananas, fresh berries, and chopped nuts.

Assemble the Cereal Bowl

Pour milk over the cereal mixture in each bowl, ensuring it is well-coated. Adjust the amount of milk based on personal preference.

Finally, drizzle honey or maple syrup over the top for added sweetness.

Drizzle with Sweetener

Corn Flakes

Oatmeal

Rice Crisps

Granola

Sliced Bananas

Fresh Berries (Strawberries, Blueberries, Raspberries)

Chopped Nuts (Almonds, Walnuts, Pecans)

Honey or Maple Syrup

Milk (or Plant-based Milk)

Rinse the strawberries, blueberries, and raspberries under cold water. Gently pat them dry with a paper towel.

Wash and Prepare Berries

Remove the stems from the strawberries and slice them into halves or quarters, depending on their size.

Slice Strawberries

Peel the kiwis and slice them into rounds or half-moons.

Prepare Kiwi

Peel the banana and slice it into rounds.

Slice Banana

Core the apple and cut it into small cubes or wedges.

Chop Apple

Peel, core, and chop the pineapple into bite-sized pieces.

Prepare Pineapple

In a large mixing bowl, combine all the prepared fruits: strawberries, blueberries, raspberries, kiwi, banana, apple, and pineapple.

Combine Fruits

Drizzle honey over the fruit mixture and sprinkle with chia seeds. Gently toss to combine all ingredients evenly.

Tear mint leaves and sprinkle them on top of the fruit bowl for added freshness and flavor.