— Coffees and Hot Drinks —
Tryst House Blend Coffee
Our signature blend combines the rich chocolate notes characteristic
of darker roasted coffee, with the subtlety and complexityof lighter roasts.
It's inherently sweet, with low-acidity, rich body, and compelling
savory and fruit characteristics.
Coffee spiked with a shot of espresso.
Café au Lait
Simply coffee and hot milk.
(doppio ristretto - double short)
This espresso is similar to a Northern Italian style referred to as "cafe dolce", which means sweet. Note the deep brown and red crema surface.
Flavors of caramel, cinnamon, chocolate, and nuts abound.
A double shot of espresso with hot water
A harmonious integration of espresso and equal parts silky froth and warm milk.
A double ristretto shot of espresso with just a dollop of frothed milk.
A double shot of espresso with steamed milk.
A latte with rich house made cocoa.
In traditional Cuban coffee, sugar is incorporated with espresso to create a unique and delicious drink. We, however, whip the sugar with just a drop of frothed milk to dissolve it and create a sweet espresso flavored suspension on top. Voila!
Inspired by the classic Spanish café counter stand and sip drink, the cortado is a double shot of espresso with equal parts steamed milk; a delicious five-sip gem.
One thing we hear again and again is that we have the best darn chai. Like traditional South Asian chai, ours involves black tea, milk, sugar, and spices, but this is a slightly different beast - extremely rich & sweet with a lot of vanilla. Hey, there are worse addictions!
Chai with a shot of espresso.
Steamed milk and super-rich house made cocoa. Topped with whipped cream.
Hot Fresh Cider
Hot Mulled Apple Cider
infused with a blend of spices including cinnamon, cloves, cardamom and
ginger. We serve this winter classic in a teapot
and seal the deal with a ginger snap.
Hot Mulled Orange Juice
Fresh orange juice, heated and steeped with Earl Grey tea. The citrus notes of bergamot and organic black tea are surprisingly harmonious with the sweetness, acidity, and vivacity of OJ.