Cooking With Gourmet Coffee

Chocolate Crackle Kona Shake

Ingredients;

1 cup of your favorite Kona Coffee brewed double-strength and chilled
3-4 tbsp. chocolate syrup
5 cups of vanilla ice cream
1 square dark chocolate

Instructions;

Blend coffee, chocolate syrup & ice cream in blender until blended. Melt chocolate in microwave or over double boiler. Slowly drizze melted chocolate into blender while blending on low speed or “pulse” blend.
Pour into chilled glasses. Top with whipped cream and a cherry. Serve!
(makes two large or four small servings)

Cherry Chocolate Kona Frappé

Ingredients;

1 cup fresh-brewed kona coffee
3 large scoops cherry custard ice cream
4 tbsp chocolate syrup
2 tbsp. sugar
1 cup ice cubes

Instructions;

Blend ice cream, sugar and chocolate syrup until just blended.
Add the coffee and ice cubes (at the same time) and blend on highest speed until ice is finely crushed and mixture is well blended.
Pour into chilled glasses and top with whipped cream and a long stemmed cherry. (makes four servings)

Kona Cappuccino

This favorite, named after the hooded robes worn by the Capuchin monks, is especially exquisite when made with Kona (instead of espresso)

Ingredients;

1/2 cup kona coffee, brewed double strength.
1/2 cup milk
cinnamon

Instructions;

In a small saucepan, heat the milk until hot, but not boiling.
Pour into blender immediately and blend at highest speed for
 about a minute – or until frothy. Gently pour the milk into the
coffee so that any unfrothed liquid pours into the coffee.
The foam will slide onto the top. Use a spoon to pile the foam
into a peak. Sprinkle with cinnamon. (makes one serving)

Peppermint Café au Lait

Ingredients;

1 1/2 cupsfresh-brewed Kona coffee. (brew a little stronger than usual)
1 hot milk or table cream
Peppermint sticks (or candy canes!)

Instructions;

Combine milk and coffee. Pour into cups and serve with peppermint
“stir” sticks. Stir in sugar to taste, if desired.
Quick, simple – yet decadent! (makes 3-4 servings)