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“Coffee Topper Challenge” 

“Coffee Topper Challenge” 

Featured image:  se.dreamstime.com

http://www.jelks-coffee.com

 
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Posted by on June 26, 2017 in coffee

 

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How To Make Red Eye Coffee Sambuca

How To Make Red Eye Coffee Sambuca

A cup of American style drip coffee with a shot of espresso added. Also called a Shot in the Dark or an Eye Opener. Variations of the Red Eye include the Black Eye, made with two shots of espresso, and the Dead Eye, made with three shots of espresso.

http://www.zecuppa.com/coffeeterms-drinks-recipes.htm

Bottle of sambuca

Sambuca (Italian pronunciation: [samˈbuːka]) is an Italian anise-flavoured, usually colourless, liqueur. Its most common variety is often referred to as white sambuca to differentiate it from other varieties that are deep blue in colour (black sambuca) or bright red (red sambuca).[1] Like other anise-flavoured liqueurs, the ouzo effect is sometimes observed when combined with water.

Sambuca is flavoured with essential oils obtained from star anise, or less commonly, green anise. Other spices such as elderflowerliquorice and others may be included, but are not required as per the legal definition. It is bottled at a minimum of 38% alcohol by volume.[1][2]The oils are added to pure alcohol, a concentrated solution of sugar, and other flavouring.

Wikipedia.org

Irish Redeye Shots
You may not make it to an actual Irish pub for St. Patrick’s Day, but you can be there in spirit …
Ingredients include:
1/2 cup Irish cream
1/2 cup coffee liqueur
1 cup heavy cream
1/2 cup sugar
2 tablespoons creme de menthe

Prep Time:

20 minutes

Cook Time:

Serves:

You may not make it to an actual Irish pub for St. Patrick’s Day, but you can be there in spirit with these Irish Redeye Shots.

This is part of our St. Patrick’s Day series of recipes. See them all here!

Foodie Byte: To make mint whipping cream, just add a little mint flavoring to your usual whipped cream recipe.

Preparation

  1. Begin by making a simple whip cream out of heavy whipping cream.
  2. Place a steel mixing bowl in a freezer for 15 minutes, then add a cup of heavy whipping cream once removed and beat on high.
  3. Gradually add a half cup of sugar.
  4. Add 2 tablespoons of creme de menthe.
  5. Keep beating until soft peaks form; set aside in refrigerator.
  6. In a measuring cup, combine half a cup of Irish cream and half a cup of coffee liqueur. Mix well and pour into shot glasses.
  7. Top with homemade mint whipping cream.
  8. Garnish with green sanding sugar if desired

Read more: http://www.foodchannel.com/recipes/recipe/irish-redeye-shots/#ixzz4kY5pdm7W

Read more: http://www.foodchannel.com/recipes/recipe/irish-redeye-shots/#ixzz4kY5xXuo0

thefoodchannel.com


 
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Posted by on June 26, 2017 in coffee

 

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HOMEMADE COFFEE SYRUP

HOMEMADE COFFEE SYRUP

Author:  Elsie Larson

I just whipped up a fresh batch of coffee syrups for our studio. I learned to make them from Emma and tried some new flavors this time. 

Honey Simple Syrup: Simply simmer together 1 part honey and 1 part water for 20 minutes or until the honey has completely dissolved into the water. This basically creates a much thinner honey that works better for mixing in coffee drinks.

Lavender and Brown Sugar Syrup: simmer 1 part brown sugar and 1 part water with 1 tablespoon lavender buds for 20 minutes or until the sugar has dissolved completely. Strain the buds out when you are pouring the syrup into your bottle. It’s so good!

You’ll need a funnel to add these syrups to bottles and a fine mesh strainer if you are infusing any fresh ingredients.

You can see Emma’s simple recipes for vanilla, raspberry and caramel syrups here. These syrups are super easy to make, fun to infuse with new flavors and make great gifts!

In the past, we’ve gotten a lot of questions about shelf life. After doing some research, I don’t feel comfortable naming an official shelf life. It can be affected greatly by the ingredients you use (fresh ingredients infused into the syrup can make it’s life shorter). I, personally, have used syrups I have made for coffee and cocktails for up to six months (without refrigeration). If any of you have recommendations for shelf life, please share.
http://abeautifulmess.com/

 
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Posted by on June 26, 2017 in coffee

 

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“Summer Coffee Latte Frozen Yoghurt/Yogurt or Ice Cream plus  Recipes” 

“Summer Coffee Latte Frozen Yoghurt/Yogurt or Ice Cream plus  Recipes” 

featured image: picstoppin.com

 
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Posted by on June 25, 2017 in coffee

 

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RED VELVET LATTE

RED VELVET LATTE

Ingredients

  • 1 cup whole milk
  • 1 tbsp sugar
  • 3 oz semi-sweet chocolate chunks
  • 1/4 tsp red food coloring
  • 1/4 tsp vanilla extract
  • 1/2 cup fresh brewed coffee

Instructions

  1. Place milk and granulated sugar in medium saucepan.
  2. Bring to a simmer on medium heat, stirring to dissolve sugar.
  3. Remove from heat.
  4. Stir in chocolate until melted.
  5. Stir in food color, coffee and vanilla.
  6. Serve warm

http://www.almostsupermom.com/2017/02/red-velvet-latte.html

 
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Posted by on June 25, 2017 in coffee

 

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“Bob Seger – We’ve Got Tonight (The Wonder years)”

“We’ve Got Tonite” (sic) is a song written by American Bob Seger, from his 1978 album Stranger in Town. It was a hit single for Seger and the Silver Bullet Band, reaching No. 13 on the U.S. pop charts. In the UK, it reached No. 41 in 1979, later making it to No. 22 during a 1995 re-release to promote a Greatest Hits album, while in 1982 a live version from the in-concert album Nine Tonight reached No. 60.

It also played in the background of Melissa Sue Anderson’s 1979 TV film Survival of Dana, in a scene where Anderson’s character was visiting one of her new friends’ homes and was in a room with co-star Robert Carradine’s character Donny Davis, whom she was falling for.[1]

en.m.Wikipedia.com

 

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Coffee And Milk Jelly Parfait

Coffee And Milk Jelly Parfait

 
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Posted by on June 24, 2017 in coffee

 

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