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Archive for the ‘Coffee Recipes’ Category

Here’s a great new recipe! Give it a try with Mokk-a’s Cafe Svenska

1 pound coffee, coarsely ground
1 ½ ounces dried chicory root (see Note)
2 ½ quarts water
3 ounces simple syrup (see note)
4 to 5 cups milk

Combine coffee, chicory and water in large stock pot. Stir to make sure all grounds are wet. Cover and let steep at room temperature for 8 to 12 hours. Strain through a fine mesh sieve into a large glass jar or pitcher. Stir in simple syrup, cover and refrigerate.
Fill a tall glass with ice. Add equal parts coffee concentrate and milk, or to taste.
Note: Dried chicory root can be found in the spice section of well-stocked supermarkets or specialty grocers. To make simple syrup, bring 1 cup water and 1 cup sugar to a boil and simmer until sugar dissolves. Let mixture cool before using. Leftover syrup can be refrigerated for up to 1 month.
Makes 8 servings

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Bekijk de afbeelding op ware grootte

Purchase the most wonderful Chocolate Brownie mix you can.

 Add to mix:

  1. 1 Egg,
  2. 1 Teaspoon Vanilla Extract and
  3. 3 Tablespoons of Mokk-a’s Cafe Svenska

 Bake as directed!  They are amazing!!

www.mokk-a.com

 

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Frozen

Ingredients

  • 1-14 oz. can of sweetened condensed milk
  • 1/3 cup double strength coffee sweetened with 4 tb. Sugar while hot (allow to cool before using)
  • 1 cup whipped heavy whipping cream

Directions

In a large bowl, combine the sweetened condesed mild and the coffee into hand mixer; whip on high speed for 3-5 minutes. By hand fold in the whipped whipping cream. Make sure the mixture is evenly distributed.

Spoon the mixture into 6-8 serving dishes, then freeze for 3 hours or until firm.

Garnish before serving with a chocolate-covered espresso bean and chocolate syrup for a yummy treat.

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  • 1-1/4 cup chilled double strength coffee
  • 3 tablespoons chocolate liqueur
  • 2 tablespoons sugar
  • Chocolate syrup
  • Desired garnishes
  • Ice
  1. Pour coffee into a large glass, add Chocolate liqueur
  2. Add sugar and stir until disolved
  3. Top with whipped cream and syrup to taste
  4. Garnish with maraschino cherry, a sprinkle of cinnamon or chocolate shavings if desired

Enjoy!

 

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Not only does this recipe have rum, it also tastes like almonds.

This coffee recipe has a single espresso

1-1/2 teaspoons amaretto

1-1/2 teaspoons rum

1-1/2 teaspoons creme de cacao

3 ounces milk steamed

1/4 cup heavy cream

sliced almonds

Mix your espresso amaretto rum and de cacao in the glass.  Add 11/2 ounce steamed milk and 11/2 ounces milk foam. Top with whipped cream and almonds.

Might use Mokk-a’s Cafe Italia for this one!  How delightful!!

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Coffee and toffee together at last. For a more intense blast of coffee, use instant espresso powder instead of instant coffee.  Great idea for the holidays!

COFFEE TOFFEE SANDIES

 Start to finish: 3 hours (30 minutes active)

1/2 cup (1 stick) unsalted butter, softened

3/4 cup light brown sugar

1/4 cup granulated sugar

2 teaspoons instant coffee granules

1 tablespoon hot water

1 1/4 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1 cup toffee pieces

In a large bowl, use an electric mixer to beat the butter and both sugars until light and creamy.

In a small bowl, combine the coffee and hot water, stirring until dissolved. Add the coffee to the butter and sugar mixture, beating until well combined. Set aside.

In a medium bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture and mix just until all the flour is blended. Do not over mix. It should be crumbly.

Add the toffee pieces and mix using a wooden spoon or silicone spatula. Divide the dough in half, placing each piece onto a sheet of plastic wrap. Squeeze it together into a log using the plastic 

wrap to help shape it. Wrap the logs in the plastic wrap and refrigerate several hours, or until well chilled.

When ready to bake, heat the oven to 325 degrees. Line 2 baking sheets with parchment paper.

Slice each log into rounds about 3/8 of an inch thick. Squeeze any crumbles back together. Arrange the cookies 1 inch apart on the baking sheet; they do not spread. Bake for 12 to 15 minutes, or until the cookies just begin to tan on the bottom and start to set. Cool on the baking sheet and store in an airtight container. Makes 30 cookies.

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Cafe Au Lait Pudding

Here is another nice one for the holidays!!  Makes enough for 2-3 people.

  • 1 package of Jell-O® brand vanilla instant pudding (2.5 oz.)
  • 1 package of Jell-O® brand chocolate instant pudding (2.5 oz.)
  • 3 ½ cups of milk.
  • 1 cup of drip coffee, chilled. Try Mokk-a’s Cafe Italia for this one!! 
  • Whipped cream in a can for garnish.
  • Three bowls, and serving dishes for the pudding
  • Directions:

    Follow the directions on the package for preparing the vanilla pudding: add 2 cups of cold milk and pudding mix in a bowl and whisk for two minutes.

    In a separate bowl, prepare the chocolate pudding. The directions call for 2 cups of milk. Instead, put in 1½ cups of milk and ½ cup of chilled coffee and pudding mix in a bowl and whisk for two minutes.

    Transfer about 4 tablespoons of the vanilla and 4 tablespoons of the chocolate pudding to a third bowl. Add 2 more tablespoons of coffee to this batch. Whisk this batch. It should appear a few shades lighter than the chocolate pudding’s color. Drink the remainder of the coffee!

    Presentation:

    Layer in cups or parfait glasses. Refrigerate for five minutes. Garnish with whipped cream before serving.

    ENJOY!!  AND HAPPY THANKSGIVING!!

    www.mokk-a.com

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