tag: espresso

Mocha Almond Stove Top Latte

October 31, 2011

Posted by in cooking ideas

Usually when I make lattes, I like to froth the milk with a steam wand attached to my espresso machine, but this recipe is a bit more accessible. The entire recipe is done on the stove, with the addition of espresso or strongly-brewed coffee. I hope you enjoy this sweet treat!

Serves 2.

ingredients

1/4 cup sugar
1/4 cup water
1 tsp almond extract
3 tablespoons cocoa powder
1 cup vanilla soy milk
4 shots of espresso or 6 ounces of strongly-brewed dark roast coffee

directions

Combine sugar and water in a small sauce pan, and bring to a boil, stirring often. Once syrup reaches a boil, add the almond extract, and let boil for another minute to burn off the alcohol.

Reduce heat to low and add cocoa powder and vanilla soymilk, stirring often for 5 minutes. Remove from heat.

Brew espresso or strong coffee.

Pour syrup / soymilk mixture into two separate glasses, and add 2 shots of espresso or 3 ounces of coffee to each glass.

Serve with whip cream and chocolate shavings, or a side of dark chocolate to make it dessert.

ashley paul indie pretty project Out to find ways to make life simpler, Ashley is tackling life one DIY project at a time. Learning as she goes, she also spends her days writing Indie Pretty Projects and creating for her Etsy shop.

wrap up: {} {} {} {} {} {}

0 comments

Pumpkin Spice Latte

October 10, 2011

Posted by in cooking ideas

As with the autumn spice latte, the pumpkin spice latte is one of my favorite seasonal drinks. I could put pumpkin in just about everything in the autumn – it’s just so naturally delicious. This drink is no exception! To make this latte, you will need pumpkin spice simple syrup (recipe below), espresso or strongly-brewed coffee, and steamed or frothed milk. Makes 2 servings.

ingredients

 
- 1/2 cup sugar

- 1/2 cup water

- 2 tablespoons canned or fresh pumpkin puree (not pumpkin pie filling!)

- 1 tsp pumpkin pie spice OR a combination of cinnamon, ginger, nutmeg, allspice, and cloves – what ever is available in your cupboard

- 2 tsp vanilla extract

- 2 shots of espresso OR 6 ounces of strongly brewed coffee

- 6 ounces of nonfat milk (or soymilk, or other dairy substitute)

directions

Start with the pumpkin spice syrup. Combine the sugar and water in a small saucepan. Bring to a boil on medium-high heat, stirring often. Once it reaches a boil, add the vanilla extract; continue to boil for one minute.

Remove from heat, add pumpkin puree and spices; stir. Let it sit in the saucepan while you brew the espresso or strong coffee.

Brew espresso as according to your machine, or use a very strongly brewed dark roast coffee. Steam and froth your milk or milk substitute. If you would like more information on brewing coffee and steaming milk for specialty drinks, see this previous post on Going Home to Roost.

Pour the espresso into two mugs.

Add 1/4 cup (or more or less, depending on your taste) of pumpkin spice simple syrup to your espresso. Add steamed milk, and top with foam from the frothing process.

My steam wand is currently broken, so I can steam, but not get the foam (otherwise this drink would be topped with a pillowing layer of foamy goodness). You can also top with whipped cream and a sprinkle of cinnamon for a real treat!

ashley paul indie pretty project Out to find ways to make life simpler, Ashley is tackling life one DIY project at a time. Learning as she goes, she also spends her days writing Indie Pretty Projects and creating for her Etsy shop.


wrap up: {} {} {} {} {} {} {} {}

5 comments

Autumn Spice Latte Recipe

September 12, 2011

Posted by in cooking ideas

Seasonal drinks are hitting the menu at coffee shops everywhere, but you can make a latte that smells like Autumn quite easily in your own home! I call this latte recipe Autumn Spice because it combines three of my favorite bold flavors – cinnamon, ginger, and cloves – and softens them with a touch of vanilla. Even better, making the flavored syrup for this espresso treat will scent your home better than seasonal potpourri.

This recipe will serve 2 – 4 people, depending on how sweet you like your drinks.

ingredients

brewed espresso

steamed milk, soy milk, or other substitute

1/2 cup sugar

1/2 cup water

1 tsp vanilla extract

2 sticks of cinnamon, or 1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 tablespoon whole cloves

directions

Start by preparing your flavored syrup. Bring water and sugar to a boil in a small saucepan. Once mixture starts to boil, add vanilla. Allow alcohol in vanilla to burn off in boiling mixture – about 1 minute. Reduce heat and add cinnamon, ginger, and cloves. Allow spiced syrup to simmer for at least 5 minutes.

While syrup simmers, brew espresso. I make about 3 ounces of espresso for each drink. For each ounce of espresso to be served, steam an ounce of milk. For more information on brewing espresso or steaming milk without an espresso machine, see my first latte tutorial on Going Home to Roost.

Before adding syrup to latte, skim out any cloves or cinnamon sticks with a slotted spoon.

To assemble the drink, I pour 3 ounces espresso, 1 – 2 ounces of spiced syrup, and 3 ounces of steamed milk into a mug, topped with the milk foam from the steaming process. Top with whipped cream or a sprinkle of cinnamon if you wish!

ashley paul indie pretty project Out to find ways to make life simpler, Ashley is tackling life one DIY project at a time. Learning as she goes, she also spends her days writing Indie Pretty Projects and creating for her Etsy shop.

wrap up: {} {} {} {} {} {} {}

1 comments

my favorite coffees

July 8, 2011

Posted by in lifestyle

my favorite coffees

my favorite coffees

my favorite coffees

my favorite coffees

my favorite coffees

you all know that i’m a coffee drinker, but my sweet hubbers is more like a coffee connoisseur. for his birthday this year, he asked for some jamaican blue mountain coffee, a particular kind of coffee that is only grown on one mountain in the entire world. currently, it’s market value is about $50 per pound, so i thought ok, i can splurge on that, just this once (i think i bought this one). boy was THAT a mistake!! it was the best.coffee.ever. i wasn’t sure how we would go back to normal life after we finished the bag. back to bitter, dry or oily beans. i cringed at the thought. well after we finished our bag of pure bliss, we made it through a bag of some kind of ultra underwhelming beans and then to my surprise, found something surprisingly delicious. after visiting milwaukee wisconsin for a bike race, my mister brought home some nerve tonic coffee from the anodyne coffee roasting company located there. and i am very impressed! it works wonderfully in our espresso machine and is smooth, light and very possibly my new favorite. it will at least suffice until we are wealthy enough to live on jamaican blue mountain coffee (which will happen.. let’s see.. never).

do you have a favorite coffee? anything you would highly recommend?

{photo credits: today is national coffee day, g’morning sleepy head, afternoon.break, coffee print, morning of a retired fireman

wrap up: {} {} {} {} {}

8 comments
Posted by in handmade

Since Spring is just around the corner, it seems right to try out a frozen drink. Building off the Vanilla Bean Latte recipe is the Vanilla Frappuccino – a deliciously frozen blend of coffee, ice, and sweetness. Serves two.

ingredients

2 cups crushed ice

1/2 cup milk

1/4 cup vanilla syrup

6 oz chilled espresso for a bold flavor, or 1 cup chilled, double-strength coffee

directions

I find it helps to crush the ice in a blender, first. Next, add the milk, vanilla syrup, and coffee. Blend on low speed just until it’s thoroughly mixed. Pour into two glasses, and top off with whipped cream, if you wish!

Want to try different flavors? Instead of milk, use 1/2 cup vanilla or chocolate silk (soy milk). For plain, coffee flavor with sweetness, switch the vanilla syrup for 1/4 cup of granulated sugar.

cofee with indie pretty projects

ashley paul indie pretty project Ashley has been coffee-crazy since college when her husband bought her an espresso machine for Christmas. Armed with a pot of dark roast, she spends her days writing Indie Pretty Projects and creating for her self-titledEtsy shop.

wrap up: {} {} {} {} {} {} {} {} {}

2 comments
Posted by in handmade

salted caramel latte with ashley pahl
 
This recipe is similar to the vanilla latte, but features an extra special, homemade caramel syrup. Other recipes that I found during research required first making a vanilla latte, and then making a separate caramel sauce and whipped cream for the topping – lots of sugar, and lots of time. So, to cut back on ingredients and steps involved, I developed this double-duty caramel syrup for the traditional latte:

ingredients

 
1/2 cup sugar

1/3 cup water

1/2 tsp sea salt

1/2 cup heavy cream

4 shots brewed espresso

6 ounces steamed milk

serves two

directions

Place sugar and water together in a small saucepan. With pan on medium heat, allow sugar to dissolve. Bring to a boil. Let syrup continue to boil until the sugar caramelizes and turns a light brown.

Do not allow the syrup to turn too dark or boil for too long: my first attempt at this syrup went downhill fast when I allowed it to caramelize for too long. It burned and was too bitter for use.

salted caramel latte with ashley pahl
 
After syrup turns an amber color, or after about 5 minutes of boiling, remove from heat. Sprinkle with sea salt, and slowly pour in heavy cream. Stir.

Pour 2 shots of espresso into two cups, followed by three ounces of steamed milk into each cup. Top off with freshly made caramel syrup, and any left over milk foam from steaming. Enjoy!

cofee with indie pretty projects

ashley paul indie pretty project Ashley has been coffee-crazy since college when her husband bought her an espresso machine for Christmas. Armed with a pot of dark roast, she spends her days writing Indie Pretty Projects and creating for her self-titledEtsy shop.

wrap up: {} {} {} {} {} {} {}

7 comments
Posted by in handmade

While mocha is a popular latte flavor, to me, nothing can beat fresh vanilla beans with coffee and milk. When I started making my own lattes from scratch, vanilla was the first flavor I tried, and it has continued to be my favorite. The recipe is quick, and only requires five simple ingredients!

ingredients

- ground espresso beans

- water

- milk

for the syrup

- 1 cup of water

- 2 cups of sugar

- 1 vanilla bean, moist

- small sauce pan

- air-tight container for storage

Making the vanilla syrup takes longer, so I like to start this recipe with that.

Split the vanilla bean in half and scrap out the seeds with a sharp knife. If you need to see a demonstration, view this vanilla bean splitting tutorial on YouTube.

Alternatively, you can cut the whole bean into segments, split the segments, and leave the seeds in the pod. Both methods will provide a great vanilla flavor.

Combine the sugar, water, and vanilla beans (or pod segments) in the small sauce pan. Bring to a boil, and watch how the sugar melts into the water.

Let it boil for a couple of minutes to really let the vanilla flavor out of the beans. You will be left with a clear mixture with seeds and/or pods floating in it.

This makes two cups of syrup; the extra syrup that you don’t use today can be kept in an air-tight container such as a jar, bottle, or even a clean soap pump if you want to store it like Starbucks does!

Making the Espresso

For one latte, make 2 ounces of espresso with an espresso machine, or use 2 ounces of very bold blend coffee if you don’t have an espresso machine. Steam 2 cups of milk on the stove or with a milk steamer nozzle on the espresso machine.

Coffee Geek has a great tutorial on steaming milk both on a stove top and with a steaming wand.

Blend espresso, milk, and vanilla syrup together, using an ounce or two of syrup to your own liking. If there is any foam from the steamed milk, hold it back with a spoon while pouring the milk into the coffee, and then spoon it on top as a finishing touch!

cofee with indie pretty projects

ashley paul indie pretty project Ashley has been coffee-crazy since college when her husband bought her an espresso machine for Christmas. Armed with a pot of dark roast, she spends her days writing Indie Pretty Projects and creating for her self-titled Etsy shop.

wrap up: {} {} {} {} {} {}

2 comments
Posted by in handmade

hello dear ones! today i have a very special treat for you! since so many of you were interested in last week’s espresso post, i’ve invited the lovely ashley pahl to share with you a few of her scrumptious coffee recipes! she’s such a sweetheart and i just know that you’re going to love her (and her recipes). you can expect to see her for next the month or so as she shares one delicious recipe with you each week. to get to know her, make sure to check out her beautiful blog and etsy shop. enjoy! xo, bonnie

——————————————————–

peppermint mocha latte

 
One of my favorite weekend treats is a trip to the coffee shop for a latte and some “Me time.” As enjoyable as this outing can be, those $4.50 drinks can really add up, and especially in the winter, it’s more fun to stay warm inside. Enter: the DIY latte.

Drinking lattes at home is no longer for the privileged; espresso machines are very affordable these days, and if an espresso machine isn’t in the cards, very bold, dark roasted coffee can be substituted in these recipes.

For those of you who still have a a stash of candy canes from the holidays, they’re the perfect finishing touch for this warm, wintry drink!

peppermint mocha latte
 
Peppermint Mocha Latte
makes two drinks

ingredients:

 
Peppermint syrup
- 1/2 cup sugar
- 1/2 cup water
- 1/2 tsp peppermint extract

mocha “syrup”
- 6 tbsp cocoa powder
- 6 tbsp warm water

latte:
- 4 ounces brewed espresso
- 4 – 5 ounces steamed milk

Optional toppings:
- whipped cream
- chocolate sprinkles
- cocoa powder
- crushed candy cane

peppermint mocha latte
 

directions:

 
Begin with the peppermint syrup. If you’ve ever made simple syrup for cocktails, it starts out with the same idea: bring 1/2 cup sugar and 1/2 cup water to a boil; once the boil is reached, add the peppermint extract and lower temperature to a simmer. Simmer for 20 to 30 minutes. This process allows the alcohol in the peppermint extract to burn off, and the end result is a very sweet, peppermint-y syrup. Don’t have peppermint extract? Here is a recipe using candy canes.

Meanwhile, add three tablespoons of cocoa powder and three tablespoons of warm water each into two mugs. Then stir into thin paste. Personally, I do not add sugar into the chocolate syrup because there is enough sugar in the peppermint syrup; however, if you like a very sweet drink, this is a good recipe for chocolate syrup.

Next, brew four ounces of espresso, and then steam four to five ounces of milk, making sure there is froth on top. Pour two ounces of brewed espresso into each mug; follow espresso with the steamed milk, holding back the froth with a spoon. If you want more information on brewing espresso or steaming milk, check out this guide from Coffee Geek!

Once the milk is poured, spoon the leftover froth onto each cup, and pour in 2 tbsp to 1/4 cup of peppermint syrup (depending on how sweet or strong you like your flavored lattes). Top off with whipped cream, sprinkles, crushed candy canes, or a little cocoa powder.

A little note
Do make the peppermint syrup – don’t just try adding peppermint extract to a mocha latte – the result will be unpleasantly bitter!

cofee with indie pretty projects

ashley paul indie pretty project Ashley has been coffee-crazy since college when her husband bought her an espresso machine for Christmas. Armed with a pot of dark roast, she spends her days writing Indie Pretty Projects and creating for her self-titled Etsy shop.

Related Posts Plugin for WordPress, Blogger...

wrap up: {} {} {} {} {} {} {} {}

5 comments