Hot Drinks, Affogato, 

and Hot Chocolate Float

Standard Operating Procedure

Introduction:

With the colder temperatures of fall and winter, hot products are a great way to draw more customers in. These hot products pair amazingly with our delicious ice cream and other sweet treats. Hot drinks can still be customized by our customers with a pick of their favorite flavors. Different dietary needs can be met by choosing the correct ingredients to go in the hot drinks.

Hot drinks to offer: Hot chocolate, steamers, and coffee. With these products, we can also offer combinations with our ice cream to include affogato and hot chocolate floats.

Supplies Needed:

Frother machine (Only one is required but two is suggested for peak times)

Extra whisks for the frothing machine

Hot water source (Keurig or Electric Kettle)

Hot drink cups with lids

Logo Stickers

Cocoa Powder

Original 14% Cream

Flavors

Links to Buy Supplies:

Items/Links provided are suggestions unless otherwise specified. 

Frother Machine - Cost $30–$50

Water Heating System: Keurig Coffee Pod machine or Electric Steam Kettle

A Keurig machine would be best. It will allow you to brew coffee easily and efficiently as well as heat water for hot chocolate drinks. 

Keurig Coffee Brewing Machine - Cost $50–$350 depending on brand/model

Electric Kettle - Cost $20–$50

Plain White Hot Drink Paper Cups with Lids - Cost varies with supplier - $0.17–$0.30

Through your supplier or restaurant supply store.

Sub Zero Logo Stickers - Purchase as usual

Already on Hand:

Cocoa Powder

Original 14% ice cream base

Original Sub Zero Flavors—customers can customize their hot drink

Procedure:

There are training videos provided as well.

Hot Chocolate:

We have tested several ways to make this hot chocolate with the items that we already have in stock to help with ordering and cost. This is a delicious tasting product and can be made warm or hot. 

1. Get a 16 oz hot drink cup out and ready.
   

2. Heat 6 oz of water in your Keurig (with no pod) or an electric steam kettle.
   

1. If coffee was made last in the Keurig, remove the pod and run water through the Keurig. Just let the water drain into a container. Dispose of the water, and now the Keurig will dispense clear water for hot chocolate.
   

2. If you are using the Keurig machine, place your 16 oz cup on the Keurig to have the 6 oz hot water pour into your serving cup.
   

3. If using the electric steam kettle, heat water and measure 6 oz of water into serving cup.
   

3. Measure 6 oz of original cream ice cream base. Pour cream into a frother machine. 
   

1. Make sure your frother is plugged in and the frothing whisk (with the wire circle) is attached at the bottom of the frother before adding the cream.
   

4. Add ¾ tablespoon of cocoa powder to the cream in the frothing machine. 
   

5. The frother machine will have a hot froth button and a cold froth button.
   

1. If the hot chocolate is for a child, just froth cream and don’t heat. This will keep it warm but not too hot to burn them.
   

2. The hot froth button will create a hotter temperature but will still not be extremely hot.
   

6. Put the lid on the frother and turn on. It will significantly increase in size.
   

7. Attach the Sub Zero logo sticker to the vertical center of the hot drink cup and grab lid.
   

1. Make sure logo sticker is facing the right direction.
   

2. The stickers can be placed on cups beforehand.
   

8. When the frothing machine has turned off and completed the frothing, pour the frothed cream into the cup with the hot water. 
   

1. The cream has now been whipped, so when added to the 6 oz of hot water, the 16 oz cup will be full.

2. You can pour the hot chocolate back and forth from the cup to the frother to make sure drink is combined well.
   

3. Don’t do this more than a couple of times or the cream will deflate.
   

9. Add customer’s desired flavor(s).
   

10. Put the lid on the cup and make sure it is securely on.
    

11. Smile as you hand to the customer, and warn them that it is hot and toasty!
    

Some tasty ideas (make your own, local, or employee favorites too):

• Bernoulli Brulee Hot Cocoa—add caramel, dulce de leche, and cinnamon. 
  

• Mint, Nutella, Amaretto, caramel, coconut, but not all at once! Less is usually more.
  

Steamers:

Steamers are made using the same procedure above except:

1. Don’t use any cocoa powder.
   

2. Add 3 pumps of flavor to the cream to flavor the steamer.
   

Hot Coffee:

1. Get a 16 oz hot drink cup and lid.
   

2. Attach the Sub Zero logo sticker to the vertical center of the hot drink cup and grab lid.
   

1. Make sure logo sticker is facing the right direction.
   

2. The stickers can be placed on cups beforehand as well.
   

3. Brew 6 oz of of coffee in your Keurig.
   

4. Measure 6 oz of original ice cream base. This cream can be frothed and heated in the frother machine.
   

5. Add frothed cream to brewed coffee in 16 oz hot drink cup.
   

6. Add customer’s desired flavor.
   

7. Put the lid on the cup and make sure it is securely on.
   

8. Smile as you hand to the customer, and warn them that it is hot and toasty!
   

9. Obviously, you can make according to customer’s desires.
   

1. Black coffee can still be ordered.
   

2. If the coffee is made this way, no sweeteners are needed since the cream is already sweetened. This can be explained to the customer as needed.
   

3. We are offering a great product but we won’t have everything that a coffee shop does. Just talk with the customer and make them a product that they will enjoy.
   

Hot Chocolate Float (Ice cream with hot chocolate poured on top):

1. Have customer order desired ice cream with size, flavor, base, etc.
   

2. Prepare ice cream and freeze as normal.
   

1. We tried freezing ice cream very hard and found that ice cream didn’t really melt and the hot chocolate got cold. It became a cold soup rather than a creamy, warm treat.
   

3. Scoop ice cream into a pint size cup.
   

4. Prepare hot chocolate. 
   

1. Use 2 oz hot water.
   

2. Froth and heat 2 oz original cream with ¼-⅓ tablespoon of cocoa powder.
   

3. Combine by pouring back and forth between measuring cup and frother.
   

5. Pour hot chocolate over ice cream.
   

6. Smile as you hand to the customer. Serve immediately.
   

Affogato (Ice cream with espresso poured on top):

There is no x in espresso, so don’t pronounce it expresso. It is espresso!

1. Have customer order desired ice cream with size, flavor, base, etc.
   

2.  Prepare ice cream and freeze as normal.
   

1. We tried freezing ice cream very hard and found that the ice cream didn’t really melt and the hot chocolate got cold. It became a cold soup rather than a creamy, warm treat.
   

3.  Scoop customer’s ice cream into a pint size cup.
   

4. Prepare espresso (or coffee, if customer’s preference).
   

1. Use espresso pods in Keurig. 
   

2. Prepare according to instructions . Typically, espresso is made with 4 oz of water. Use no more than 6 oz to help prevent spilling of final product.
   

5. Pour espresso over ice cream.
   

6.  Smile as you hand to the customer. Serve immediately.
   

Some tasty float/affogato ideas:

• Play around with different ice cream flavors and hot chocolate/coffee flavors
  

• You may want to feature one flavor a month or have a flavor of the day on Tuesdays etc.
  

• Caramel ice cream with the dulce de leche hot chocolate.
  

• Peanut butter ice cream with hot chocolate.
  

• White hot chocolate: substitute two pumps of white chocolate flavor for the cocoa powder, turn it “inside out” by combining with chocolate ice cream.
  

• A traditional affogato goes for simplicity by using vanilla ice cream, but obviously ice cream flavor and even espresso/coffee flavor can be changed according to customer desire. 
  

• Flavors should be included in the price. If customers want to add toppings and mix-ins, upcharge for those items. Inform customers of extra charge before adding.
  

Please print next page for employee guidance and use. Protect it by laminating or placing in a sheet protector.

Hot Drink Recipes