Mocha Latte Syrup

Let Mr. Food guide you through a popular favorite with Mocha Latte Syrup. You'll never want to spend money on a coffee drink again!

Serves: 16


3/4 cup sugar

1/3 cup unsweetened cocoa

1/4 cup instant espresso

1/2 teaspoon ground cinnamon

1/2 cup water

2 tablespoons vanilla extract


1.In a medium saucepan, combine the sugar, cocoa, espresso, and cinnamon. Whisk in the water and bring to a boil over medium heat. Boil for 1 minute, stirring often.

2.Remove from the heat and stir in the vanilla. Let cool then pour into a jar, cover and refrigerate for up to 2 weeks. Use to make Mocha Latte (below).

Mocha Latte Syrup yields about 1 cup (enough for 16 lattes).

Mocha Latte

1 cup half-and-half

1 tablespoon Mocha Latte Syrup (above)

Place the half-and-half in a microwave-safe mug and heat in the microwave until hot.
Add the Mocha Latte Syrup and stir until well combined. Serve immediately.


POPULAR COFFEE BEVERAGES

Espresso is a strong, robust, Italian-style black coffee. Prepared by forcing steam through roasted dark coffee beans, espresso is traditionally served in a preheated demitasse cup. When made correctly, espresso has a top layer of golden foam, called crema. Its rich flavor is the perfect pick-me-up and makes it an ideal after-dinner beverage. Cappuccino is a coffee beverage made with one-third fresh espresso and two-thirds frothy foamed milk. It has a frothy cream top, and is typically served topped with a sprinkle of cocoa powder and/or ground cinnamon. Cappuccino is often served iced as a hot-weather refresher. Caffé Latte is a milky coffee beverage that is lighter in texture and flavor than straight coffee or espresso. It is made with a single shot of espresso and steamed (not frothed) milk. Steaming the milk gives the drink a smooth texture. Latte is great anytime and is also often served iced.

How to Make Cold Brewed Coffee

Maple Coffee Butter

This is from the Folger's web site... I think this could replace Nutella for me!  It's great on pancakes too!

2 teaspoons Folgers® Instant Coffee Crystals granules
1/2 cup maple syrup
2 sticks unsalted butter, softened


1. Stir the instant coffee crystals into the syrup in a heatproof glass measuring cup.

2. Heat in the microwave until hot (a minute or two).

3. Stir until the coffee is dissolved.

4. Cool and chill until cold.

5. Whip the butter in the food processor or with an electric mixer.

6. Drizzle in the maple-coffee mixture and whip until the mixture is smooth and fluffy.

7. Spread onto hot waffles, pancakes, bagels, English muffins, toast, or bread.

Fake but Fabulous Frappéccino

4 ounces (113ml) cold espresso or strong coffee
2 - 3 ounces (60-90 ml) chocolate syrup
1 1/2 teaspoons (7ml) vanilla-flavored syrup
4 ounces (113 ml) milk
3 cups (675g) crushed ice
Whipped cream, for garnish
Small pieces of chocolate, for garnish

Place the espresso, syrups, milk, and crushed ice in a blender, and blend until the mixture is slushy.
Pour into a chilled tall 12-ounce (340 ml) glass.
Garnish with mounds of whipped cream and small pieces of chocolate.

MONEY SAVING TIP: Keep day-old coffee cold in the refrigerator ready to freshly recycle into this fast and fantastic frappée for family and friends.

Quick Strawberry Tiramisu

This is a quick and delicious dessert, makes just enough for two.....
1 pint fresh strawberries
1/2 cup confectioners’ sugar
1 cup mascarpone cheese
1/2 cup heavy cream - divided
2 tablespoons coffee-flavored liqueur
18 ladyfingers
1/3 cup chilled espresso
1/2 teaspoon unsweetened cocoa powder

Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for garnish.

In a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside.

In a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened.

Place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. Spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries.

Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers.

In a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until justwhipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers.

Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree.

Tiramisu

Serve with Folgers Flavors® French Vanilla coffee.

Makes 8 servings



2-1/2 cups heavy whipping cream

8 ounces mascarpone cheese

1/2 cup granulated sugar

24 ladyfingers

1/2 cup brewed Folgers Flavors French Vanilla coffee

Whipped cream

2 teaspoons cocoa powder


1. In a mixing bowl, mix 1/2 cup heavy whipping cream, mascarpone cheese, and sugar with an electric mixer until creamy.

2. In a separate bowl, beat remaining 2 cups of heavy whipping cream until stiff peaks form.

3. Fold the whipping cream into the mascarpone mixture.

4. Break 12 ladyfingers in half and line the bottom of a 9 x 11-inch baking dish.

5. Brush ladyfingers with coffee.

6. Spoon the mascarpone mixture on top of the ladyfingers.

7. Break the remaining ladyfingers in half and use them to create another layer on top of the mascarpone mixture.

8. Add remaining mascarpone mixture.

9. Refrigerate 3 to 5 hours.

10. When ready to serve, top with whipped cream, and sprinkle with cocoa powder.

Mocha Ice Café

I am a coffee lover so this is to die for.......great summer drink.... sorry, it's not low cal


6 ounces fresh, strong, brewed Folgers® Whole Bean coffee
3 or 4 ice cubes
1 scoop coffee-flavored ice cream
Sugar, to taste
2 to 3 tablespoons sweetened whipped cream (or whipped topping)
Sugar, to taste

1. Pour the hot coffee into a heatproof 10-ounce glass.

2. Add the ice cubes and stir until coffee is chilled.

3. Add the ice cream and top with the whipped cream.

4. Taste and add sugar, if desired.

5. Serve with a long-handled spoon and a straw.

Tip: Brewing the whole bean coffee stronger than normal helps to maintain the rich coffee flavor and prevents it from being diluted by the ice.

Cinnamon Mocha Coffee

From the Folger web site    I like their option to wake up to GOOD news.... sign up on their web site

Makes 6

4 cups Coffee, brewed strong

1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk

2 (1-ounce) squares unsweetened chocolate

1/2 teaspoon ground cinnamon

Whipped cream or vanilla ice cream (optional)

Ground cinnamon for garnish (optional)

1. Combine coffee, sweetened condensed milk, unsweetened chocolate, and cinnamon in a large saucepan. Heat over low heat, stirring until coffee is hot.

2. Pour into mugs. Garnish with whipped cream or a small spoonful of vanilla ice cream and a sprinkle of cinnamon, if desired. Serve immediately.

What Strength is "Regular" Coffee vs "Strong" Coffee

I put this on here for my sons or others who are not experienced cooks or coffee drinkers. If you don't know the difference your recipes that use coffee could taste different.

Don’t know what constitutes a “strong” instant coffee versus a “regular” whole bean coffee? Here’s a helpful chart from the good folks at Folger's.

Ground Coffee
For Regular Strength GROUND Coffee

6 fluid ounces water   
1 tablespoon  Ground Coffee     

30 ounces water
1/4 cup Ground Coffee

60 ounces water
1/2 cup Ground Coffee
                      

For Strong Strength GROUND Coffee
6 fluid ounces water 
2 TBSP  Ground Coffee
           

30 fluid ounces          
1/2 cup Ground Coffee

60 fluid ounces    
1 cup Ground Coffee

Instant Coffee Crystals

Regular Strength
6 fluid ounces water      
1 rounded teaspoon Instant Coffee Crystals    

12 fluid ounces
2 rounded teaspoon Instant Coffee Crystals


Strong Strength

6 fluid ounces water

2 rounded teaspoon Instant Coffee Crystals

12 fluid ounces

4 rounded teaspoon Instant Coffee Crystals

Fireside Frozen Mocha

SERVES 2

• 1 cup brewed coffee, cooled
• 2-3 tablespoons chocolate syrup or cocoa powder 
• 1/4 cup milk
• 1-2 teaspoon sugar (optional)
• 1 cup ice

1. Fill a blender with a cup of ice or The Magic Bullet’s Tall Cup halfway with ice.
2. Add chocolate syrup, milk, and sugar.
3. Add a cup of coffee to the blender and mix until smooth or fill The Magic Bullet’s Tall Cup ¾ full with coffee and mix with the Cross Blade until smooth.
4. Pour mixture into 2 coffee cups.
5. If desired, add whipping cream to the Short Cup and blend with the Flat Blade for about 5 seconds or use store-bought whipping cream in the can or make homemade whipping cream (I do this by chilling hand mixer beaters and bowl in the freezer for about 10-15 minutes; then I whip cream and some sugar or Grand Marnier until soft peaks form).
6. Add whipped cream to the top of the coffee mixtures and serve.

Chocolate-Hazelnut Biscotti

The biscotti from The Bakehouse in Bloomington, IN are addictive. These can be baked three weeks ahead and frozen, making them an ideal Christmas gift This recipe came from Bon Appétit R.S.V.P. November 1999 The Bakehouse, Bloomington, IN

4 Dozen (change servings and units)
1 1/2 cups hazelnuts, toasted, husked
3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, soft
2 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup semi-sweet chocolate chips

Preheat oven to 350°F.

Line heavy large baking sheet with parchment paper.

Grind 1/2 cup toasted hazelnuts in processor. Set aside.

Whisk flour, cocoa, baking soda, baking powder and salt in large bowl,
set aside.

Beat butter and sugar in another large bowl to blend. Add eggs and vanilla
and almond extracts and beat until well blended.

Add flour mixture, mix well.

Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground
hazelnuts.

Divide dough into 2 equal pieces.

Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log.

Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will
spread during baking).

Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool
logs on baking sheet 15 minutes.

Maintain oven temperature.

Using long wide spatula, transfer baked logs to cutting board.

Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices.

Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm,
about 15 minutes. Transfer to racks and cool completely.

(Chocolate-Hazelnut Biscotti can be prepared ahead. Store in airtight container
up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3
weeks.).