Cooking With Gourmet Coffee

Coffee, chocolate, cinnamon and a little kick of cayenne make this tall, frosty drink a great mid-day pick me up!

Ingredients:

• 2 cups cold espresso or double strength coffee
• 1 cup dry powdered milk
• 1/4 cup turbinado (raw) sugar
• 1/4 teaspoon cocoa powder
• 1/8 teaspoon ground cinnamon
• Dash cayenne pepper
• 1 1/2 cups ice
• 1/4 teaspoon vanilla extract
• Optional Topping:
• Diablo Whipped Cream
• 1/2 cup whipped cream + dash cayenne

Place all Mochacinno Diablo ingredients in a blender and mix on high until smooth & frosty. Pour into glasses and top with Diablo whipped cream, if desired.

Notes: If you’ve never tried raw turbinado sugar in your coffee, you are missing a real treat.

Number of servings: 2

Submitted By: bevjmo
View all recipes by this user

Mix heavy cream with chilled coffee and coffee liqueur. Pour the mixture into glasses, add ice cream, fill with cola and top with whipped cream.

Ingredients:

• 1 1/4 cups heavy cream, divided use
• 2 1/2 cups brewed mocha java coffee, chilled
• 1/4 cup coffee liqueur (optional)
• 4 large scoops coffee ice cream
• 1 12-ounce can carbonated cola, chilled
• Chocolate-covered espresso beans, for garnish (optional)

In a medium-size pitcher, combine 3/4 cup of the heavy cream, all of the coffee, and the liqueur (if using). Stir to combine. Whip remaining cream to stiff peaks. Fill 4 tall glasses halfway with coffee mixture. To each glass add a scoop of ice cream. Add cola to each glass. When fizz goes down, top each glass with a dollop of whipped cream. If desired, garnish with chocolate-covered espresso beans. Serve immediately.

Notes: A fast, easy and refreshing summer drink for coffee lovers. Omit the liqueur for the children or any who don’t drink alcohol.

Number of servings: 4

Submitted By: cybercook
http://recipes.betterrecipes.com/betterrecipes/invokeRelatedRecipeSearch.jsp?id=mem1447700002

Ingredients:

Coffee Ice Cream:

• 2 cups heavy cream
• 2 cups milk
• 1/2 cup coffee beans, roasted for 10 minutes at 400 degrees F and crushed
• 8 egg yolks
• 3/4 cup sugar
• Espresso Brittle:
• 1 cup sugar
• 1/4 cup water
• 2 Tablespoons espresso beans, crushed with a rolling pin or chopped in a food processor to medium-fine crumbs
• 1 oz. (2 Tablespoons) butter
• Pinch salt

Preparation:

To Make Coffee Ice Cream:
In a medium saucepan, heat the cream, milk, and crushed coffee beans to just under a boil. Remove from the heat and let stand at least 1 hour for the beans to infuse their flavor. (You can make the espresso brittle while the beans steep.)

In a medium bowl, whisk together the egg yolks and sugar. Pour the cream mixture into the egg yolks, whisking until well blended. Return this mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly, enough to coat the back of a wooden spoon. Strain the custard through a fine mesh sieve and chill.

Freeze in an ice cream machine following the manufacturer’s instructions. When frozen but still soft, transfer the ice cream to a stainless-steel bowl and swirl in the chopped brittle with a spatula. Cover the ice cream tightly with plastic wrap and freeze. Garnish with the remaining shards of brittle, when serving, if you like.

Yield: 1 quart

To Make Espresso Brittle:
Line a baking sheet with kitchen parchment and spray the parchment with nonstick cooking spray or grease it lightly.

In a medium heavy-based saucepan, combine the sugar and water. Heat over high heat, swirling the pot occasionally (don’t stir it) for even color, until it turns light amber. Add the crushed espresso beans (don’t worry if the sugar seems to foam), swirl them around in the caramel, and continue to cook until the caramel turns brown. Remove the pan from the heat.

Carefully whisk in the butter and salt (the butter will sputter). Immediately pour the brittle onto the prepared baking sheet, quickly tilting the baking sheet to get the brittle to flow into a thin layer (be careful — the brittle is very hot). As it cools and slows down, use a metal spatula to spread it into an even thinner layer. Let cool. Chop two-thirds of the cooled brittle into small pieces by sealing it in a plastic bag and smashing it with a mallet or rolling pin. Sift the crumbs in a strainer if you don’t want the powder. Break the remaining brittle into shards and use them to garnish bowls of the ice cream.

Yield: about 1 cup espresso brittle