Black Forest Mocha

A great surprise for your family or friends: a warm dessert with a caffeine kick and more!

Black Forest Mocha

  • Servings: 1
  • Difficulty: easy
  • Print

You need:

  • 30 g black chocolate ( or milk chocolate if preferred)
  • 1 small cup of freshly brewed coffee, best if espresso
  • 1 tablespoon chocolate syrup (optional)
  • 2 tablespoons Kirsch (cherry brandy), quantity to taste
  • 1/2 cup whipped cream (sweetened if preferred)
  • Cherry syrup
  • Additional whipped cream, for topping
  • Shaved chocolate, for topping

Procedure

  1. Cut chocolate into pieces and place it in a microwave proof bowl or in a saucepot.
  2. Top with hot coffee and heat (microwave or stovetop) and stir to dissolve completely. Add Kirsch and stir once.
  3. Combine whipped cream with cherry syrup and stir only shortly.
  4. Poor the coffee into the cup, spoon the prepared cherry-whipped cream on top.
  5. Dot with little more white whipped cream and top with the shaved chocolate.
  6. Serve immediately and enjoy.

Autor: https://artandkitchen.wordpress.com/

 

Advertisements

Spiced Orange Ginger Ale Syrup

 

Hi! Today I would like to show you how to make an excellent and refreshing beverage for the warmer coming days. Making this syrup is so easy and you may change the spices to you taste but now I would like to suggest you to use cardamom and star anise as they give to the drink a special touch!

You can use this syrup directly with soda water or to add it to your tea, to prepare cocktails or to flavour desserts or whatever you like.

Spiced Orange Ginger Ale Syrup

  • Servings: about 20
  • Difficulty: easy
  • Print

You need:

For the syrup

  • 3 oranges, juice (quantity to adjust to 1 1/2 cups)
  • 1 orange, orange peel part only
  • 1/4 cup of roughly chopped ginger, don’t need to peel it
  • 5 cardamom pods
  • 1 star anise, optional (skip if you don’t like it)
  • 1/2 cup water
  • 1 3/4 cups or sugar

To serve:

  • Water (plain or sparkling water)
  • Orange slice (optional)

Procedure

  1. Combine all the ingredients except of water and sugar in the mixer and pulse for about one minute.
  2. Pour the mixture in a saucepot and heat just above of the boiling point, let sit for about 30 minutes. Sieve place aside the liquid and bring the pulp again in the pot with the water. Heat in the same way again, sieve and press out all the liquid. Discard the pulp.
  3. Now place the liquid in the saucepot, add the sugar and heat again just under the boiling point.
  4. Pour immediately in heat resistant bottles or jar, let cool down and place in the fridge.
  5. Pour the syrup in tall glasses filled with ice. Add the water and decorate with an orange slice.

 

Note: This syrup can be stored in the refrigerator for up to 2 months, but if you wish to keep the syrup this for longer time, sterilize (or pasteurize) the bottles or jars after filling.

 

Autor: https://artandkitchen.wordpress.com/

 

Hot Golden Spiced Frappuccino

Hot Golden Spiced Frappuccino

Today I would like to propose you an eye catching beautiful frappucino with 4 layers: golden milk, coffee, milk foam and chocolate syrup.

You may also prepare the summer variation with cold ingredients (using a milk frothier for the cold milk for a more stable foam) pouring them over ice cubes!

In my blog you will find the recipe for “golden chai spice mix” with some serving suggestion.

Take a break and enjoy this coffee!

[recipetitle=”Hot Golden Spiced Frappuccino” servings=”1″ time=”15 mins” difficulty=”medium”]

You need:

  • 1/3 cup milk (I used soy milk)
  • 1 teaspoon golden chai powder mix, see my post
  • 1-2 teaspoons sugar
  • 1/4 cup hot coffee or 1 espresso
  • Chocolate syrup (I made it myself and I added some cardamom) or cinnamon powder

Procedure:

  1. Heat the milk in a jar the microwave. Watch closely until you see the first tiny bubbles form on the edge in about a minute and turn it off.
  2. Remove from the oven, close the jar and shake until foam forms (if you have a milk frothier it’s even easier). Transfer the foam to the cup using a spoon. If you want more foam, shake it again.
  3. Add the spice mix and the sugar into the milk in the jar and stir well until sugar is dissolved.
  4. Pour the spiced milk on the side of a big cup watching not to disturb the milk foam. For this step the easiest way i
    s to pour the coffee over the back of a spoon to the wall of the cup
  5. Pour the coffee very slowly in the same way into the cup.
  6. Drizzle some chocolate syrup or cinnamon and serve immediately. Enjoy!

Autor: https://artandkitchen.wordpress.com/

[/recipe]

This slideshow requires JavaScript.

 

Barraquito 3 Ways – Wonder Coffee from Tenerife

The first time I saw this coffee at the table of neighbors in a restaurant I wondered what kind of dessert it was but I did not ask for this. We had a great meal and I really did not need more food or sweets.

A few days later we tried the “café leche leche” witch is a simpler version of coffee with milk and condensed milk without the liquor. But we still did not try the barraquito.

As I wanted to replicate the “café leche leche” I came across the barraquito.

The photos were spectacular and I found that we need to try this and see how it works.

Looking at the pictures in the web I realized that the layers were quite different, mostly 5 different layers but even more.

The density and viscosity of the ingredients are the key of this impressive coffee, but also the technique is very important as pouring the ingredients quickly would. The chronological sequence of pouring the ingredients is also very important and the results may very different.

In some of the descriptions steps 4 and 5 (foamy milk and espresso) are inverted!

Sometimes some of the ingredients are mixed first (coffee + liquor or milk +coffee).

Well, I decide to try as I described but as well as inverting steps 4 and 5. The results?

Guess, look at the pictures? Which one got the espresso first?

Finally I changed the experiment adding in this sequence: condensed milk, liquor, half of the coffee, hot milk, second part of the coffee and foam of the milk (with little milk). I got 6 layers!

There was another problem to solve: I missed Licor 43 or Tía María. I replaced this an orange-liquor. The result? WOW this was so good! Probably the liquor should be think and “heavy” enough. Psst: in my next experiment I combined the orange liquor with agave syrup for less alcohol, this worked perfectly as well!

A barraquito is something between a coffee and a delicious dessert! Next time in Tenerife I try this and I will bring home a bottle of Licor 43 or/and Tía María!

Solution of the question: the glass with high white level just after the liquor got the milk first.

Barraquito Two Ways – Wonder Coffee from Tenerife

  • Servings: 1
  • Difficulty: medium
  • Print

You need

  • 1small cup of espresso
  • Hot milk, to taste
  • 2 tablespoons sweetened condensed milk
  • 1-2 tablespoons liquor (Licor 43 or Tía María)
  • Cinnamon
  • Lemon zest

Procedure:

  1. First of all you need to have all your ingredients ready, including the hot espresso and the milk. Foam the milk with the shaker or the special blender (I did not foam this enough, next time I will foam this better).
  2. In a small glass pour the condensed milk on the bottom first.
  3. Now fill the liquor letting it flowing from the wall of the glass or using the back of a spoon.
  4. In the same way pour the hot foamy milk.
  5. Now pour the espresso looking not to mix the levels. (optional: 5a. some more milk and foam)
  6. Sprinkle with cinnamon and add the lemon zest.

Author: https://artandkitchen.wordpress.com/

This slideshow requires JavaScript.

 

Tropical Dream Pineapple Shake

Tropical-Style-Pineapple-Shake-1

I’ve created this super easy and simple beverage for our summer game according the rules and the ingredients suggested.

But the main inspiration came from our travel in Thailand when pineapple shakes were one of the most sold street beverage. Another variation we had was exactly the same but with banana!

For this recipe I suggest to take “ultra sweet” pineapples, but if this not available you can adjust it adding more sugar.

Don’t use fresh milk as it would separate with the sourness of the pineapple; plain yogurt would work as well.

Tropical Dream Pineapple Shake

  • Servings: 2
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/Tropical-Style-Pineapple-Shake-1

You need:

  • 2 cups ice cubes
  • 2 cups fresh pineapple chunks, from a fresh pineapple, peeled and cored
  • 1/4-1/2 cups, condensed milk (sweetened or not)
  • 1-4 tablespoons golden syrup or sugar, to taste (depends on the sweetness of the pineapple)
  • 1/4 teaspoon vanilla sugar or a few drops vanilla extract, to taste
  • 1 fresh pineapple slice or mint leaves for decoration

Procedure:

  1. Place ice cubes, pineapple chunks, condensed milk, sugar and vanilla in your blender (or in a bowl if using a hand blender); remember to adjust sugar to the sweetness of your pineapple.
  2. Blend it until very smooth. Adjust sugar if needed and blend again.
  3. Pour the shake in big glasses and decorate with the pineapple or mint.
  4. Enjoy!

New York Egg Cream from Scratch

New-York-Egg-Cream-from-Scratch

No egg, no alcohol for this foamy drink! An impressive and fancy preparation.

I made my chocolate syrup at home and I suggest to adapt it to you taste.

Feel free to try some variations: adding cinnamon, making a chocolate mocha syrup or what you fantasy suggests to you.

Enjoy!

PNew York Egg Cream from Scratch

  • Servings: 2
  • Difficulty: easy-medium
  • Print

Autor: https://artandkitchen.wordpress.com/ New-York-Egg-Cream-from-Scratch

You need:

Chocolate syrup (or 2 tablespoons chocolate syrup)

  • 10 g dark chocolate
  • 10 ml water
  • 1 teaspoon sugar
  • a few drops vanilla extract, optional

Other ingredients

  • 2 ice cubes
  • ½ cup whole milk, ice cold
  • About 2 cups bottled plain seltzer water

Procedure

  1. In a small microwave save bowl place the ingredients for the syrup.
  2. Heat for about 10 minutes, stir. Repeat several times until chocolate and sugar are dissolved.
  3. Add ice cubes and stir well until ice is melted and syrup is completely cold.
  4. Divide the syrup into two tall drinking glasses.
  5. Fill each glass with about 1/4 cup milk, stir with a long handled metal spoon to combine.
  6. Pour seltzer slowly into the milk chocolate mix. A creamy foam should rise and your drink is ready.

Note: For a whiter foam change the sequence: milk, seltzer, chocolate syrup and stir gently!

Mango Limeade

mango-limeade-philippines

Mango juices are quite popular in Philippines and in other tropical countries.

Try this incredible good Filipino mango & lime drink it has the powerful smell of the mangos and at the same time it is really refreshing thanks the lime juice and a lot of ice cubes.

I prepared this easy and refreshing limeade or lemonade with fresh ripe mangos and fresh lime juice.

You can use either lemons or limes depending on your preference, or what you get. I recommend adding some sugar while blending the drink, then taste and adjust to your taste as the sweetness of mango and lime are quite different from kind and season.

Serve this with a lot of ice cubes and if desired dilute it with cold water or try it with soda water.

Mango Limeade

  • Servings: 6-8
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

You need: mango-limeade-philippines

  • 2 fresh mangos, pulp only
  • 4 cups water
  • 1 – 1 1/2 cups sugar, more if necessary
  • 1/2 cup fresh lime or lemon juice, more if you like
  • 1 pinch of salt
  • Ice cubes
  • mint springs for decoration

Preparation:

  1. Prepare the mango pulp, add 2 cups of water and blend very well until smooth. Remove all fiber by straining.
  2. Dissolve the sugar into the other 2 cups of water and add it to mango.
  3. Add lime juice salt as well. Stir well. Adjust sugar to taste. Stir well until sugar is dissolved.
  4. Fill glasses with ice cubes, pour mango limeade and decorate with mint springs.
  5. Enjoy!