Iced Mochas

Any of our varieties work - make a little extra in the morning and use it in this recipe

Makes 4 servings

•     1 1/2 cups cold coffee (any of our varieties work - make a little extra in the morning and use it in this recipe)

•     2 cups milk

•     1/4 cup chocolate syrup

•     1/4 cup white sugar

 

Directions:

Pour coffee into ice cube tray. Freeze until solid, or overnight. In a blender, combine coffee ice cubes, milk, chocolate syrup and sugar. Blend until smooth. Pour into glasses and serve.

 

Spanish Coffee

Soaring Sumatra or Dreamy Decaf if you are going to drink this late in the evening

Makes 4 servings

• 50 g/2 oz ground coffee

• 475 ml/16 fl oz boiling water

• 475 ml/16 fl oz full-cream (whole) milk

• 4 cinnamon sticks

• sugar to taste

 

Directions:

Make up the coffee in a fress press.  Pour the milk into a heavy pan, add the cinnamon sticks and bring to a boil, stirring occasionally.  Using a slotted spoon, lift out the cinnamon sticks and use a smaller spoon to press down on them to release any liquid they have absorbed.  Set the cinnamon sticks aside for serving.  Add the coffee to the hot milk, then pour into cups.  Add a cinnamon stick to each cup, then add sugar to taste.

 

 

Cafe con Leche

Soaring Sumatra or Dreamy Decaf if you are going to drink this late in the evening

Makes 4 servings

• 50 g/2 oz ground coffee

• 475 ml/16 fl oz boiling water

• 475 ml/16 fl oz full-cream (whole) milk

• 4 cinnamon sticks

• sugar to taste

 

Directions:

Make up the coffee in a fress press.  Pour the milk into a heavy pan, add the cinnamon sticks and bring to a boil, stirring occasionally.  Using a slotted spoon, lift out the cinnamon sticks and use a smaller spoon to press down on them to release any liquid they have absorbed.  Set the cinnamon sticks aside for serving.  Add the coffee to the hot milk, then pour into cups.  Add a cinnamon stick to each cup, then add sugar to taste.

 

 

Pumpkin Spiced Latte

We recommend Jumping Java

Makes 3 servings

• 3 cups hot whole milk

• 4 teaspoons white sugar

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon pumpkin pie spice

• 6 ounces double-strength brewed coffee

• 3 tablespoons sweetened whipped cream

• 3 pinches pumpkin pie spice

 

Directions:

Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy. Pour the mixture into 3 coffee mugs to about 2/3 full. Pour 2 ounces coffee into each mug. Garnish each mug with whipped topping and pumpkin pie spice.

 

 

Chocolate Buzz Coffee Milkshake

Evergreen Espresso of course

• 1 cup milk

• 5 cubes ice

• 1 fluid ounce espresso coffee

• 3/4 cup chocolate ice cream

• 2 teaspoons instant hot chocolate mix

• 2 tablespoons chocolate syrup

 

 

Directions:

In a blender combine milk, ice cubes and espresso. Blend until smooth. Stop blender and scoop in the ice cream. Add the chocolate powder and a generous squeeze of chocolate syrup. Blend again until smooth. Pour into 2 tall glasses and serve immediately.