recipes

Chances are, you’ve had some flavored Torani syrup before – it’s the bottles of flavor additives you’ll find in probably any espresso shop, and is used for mint mochas, vanilla lattes, etc. Well, over on their website, they have a neat collection of recipes that, not surprisingly, use their flavorings. It’s not just coffee recipes, … Continue reading »

Source: (SFGate) The toffee recipe makes more than you’ll need for the cake, but we found that it disappears very quickly if left in plain sight. You’ll get a jolt with this coffeecake — with or without a cup of coffee. INGREDIENTS: Toffee Topping 1 3/4 cups sugar 1/2 cup water {obox} 1/3 cup light … Continue reading »

From “The Zuni Cafe Cookbook,” by Judy Rodgers (W. W. Norton & Co., 2002). INGREDIENTS: 1 cup sugar, or to taste 2 cups espresso, at room temperature 3 tablespoons water About 1/2 cup cold heavy cream About 2 teaspoons sugar INSTRUCTIONS: Dissolve all but 2 tablespoons of the sugar in the espresso. Taste. It should … Continue reading »

I’ve always loved this one: 1 teaspoon sugar 1 jigger Bushmills Irish Whiskey 2/3 cup coffee 1/4 cup heavy cream, lightly whipped Naturally, other ingredients can be substituted for these as needed (like milk instead of cream), but if you really want to do it right, try this one!

From The Oregonian newspaper comes an interesting recipe for a Chocolate Espresso Torte: “Makes 8 to 10 servings This torte has the light texture and deep chocolatey appeal of a flourless chocolate cake, but it’s a little easier to handle because the small amount of flour gives it some structure. The espresso makes the torte … Continue reading »

Ingredients: 1 pound confectioners’ sugar 1/2 cup cocoa 1/4 tsp. salt 6 tbsp. butter, cut into six pieces 1/4 cup strong, brewed Millstone® Coffee (use 1 1/2 tbsp. per serving) 2 tsp. vanilla 1 cup chopped pecans Instructions: Stir together sugar, cocoa and salt in a heavy saucepan. Add butter and coffee. Heat over low … Continue reading »