|
Chilled Sugar Free Vanilla Fudge Latte
1 oz. Monin O’free Vanilla Syrup
1/2 oz. Monin O’free Hazelnut Syrup
1/2 oz. Monin O’free White Chocolate Syrup
1 oz. Chilled Espresso
4 oz. Cold Milk
1 Cup Ice
Pour ingredients into mixing glass and shake well.
Pour into beverage glass and serve.
O’free Swiss Chocolate Almond Freeze
1 oz. Monin O’free White Chocolate Syrup
1/2 oz. Monin O’free Almond Syrup
1 Shot Espresso
4 oz. Milk or Half and Half
2 Cups Ice
Blend until Smooth.
Top with O’free flavored whipped cream.
Sugar Shot Recipes
Marspresso
Experience the drink that’s essential to a hot Italian summer. Originally known as a Caffè Shakerato (shaken coffee), this iced espresso drink is bound to impress the most jaded barista.
Cocktail shaker
1 shot espresso
Ice cubes
1 tsp Sugar Shots Original, Organic or Turbinado
Twist of lemon or orange peel
Fill a cocktail shaker halfway with ice cubes. Pour the espresso over the ice. Add your choice of Sugar Shots with either twist. Shake it like you mean it for 10 to 15 seconds and strain into a martini glass or champagne flute. If you really want to go over the top, add a dollop of foamed milk and sprinkle with cinnamon!
Serves 1
Corinthian Sweet Iced Tea
Ingredients:
4 black currant tea bags
4 cups water
1/2 cup plus 1 tablespoon of Sugar Shots Original or Turbinado
2 teaspoons raspberry vinegar
1 lime, cut into 4 wedges
Put tea bags in a heatproof pitcher. In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour. Stir in Sugar Shots and vinegar. Squeeze lime wedges into tea and add wedges. Serve tea over ice in tall glasses.
Coffee Alexander
1 cup cold strong coffee
1 cup coffee ice cream
2 oz. Brandy or Cognac
Pour all ingredients into a blender and blend until smooth and creamy. Serve in champagne or wine glasses. Garnish each with a coffee bean.
Serves 2
Café Mexicano
4 teaspoons chocolate syrup
½ cup heavy cream
¾ teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon sugar
1-½ cups strong hot coffee
Put 1 teaspoon chocolate syrup into each of 4 coffee cups.
Combine the heavy cream, ¼ teaspoon cinnamon, nutmeg, and sugar and whip until it forms soft peaks.
Stir remaining ½ teaspoon cinnamon into the hot coffee. Divide the coffee evenly between the 4 cups and stir each to blend the coffee with the chocolate syrup.
Top each cup with the spiced whipped cream and serve immediately.
Serves 4
Ice Cream Parlor Mocha Sodas
½ cup hot water
8 teaspoons coffee, finely ground to a powder
2 cups milk
4 scoops chocolate ice cream
1 quart club soda
sweetened whipped cream or prepared whipped topping
Place hot water in a medium-sized pitcher. Add coffee and stir until dissolved. Stir in milk.
Place 1 scoop of ice cream in each of 4 ice cream soda glasses. Pour coffee/milk mixture equally into each glass. Fill glasses almost to brim with club soda. Top with sweetened whipping cream or prepared whipped topping.
Serves 4
Almond Coffee Cream
2 teaspoons coffee, finely ground to a powder
¼ cup skim milk
2 egg whites
½ teaspoon salt
low-calorie sugar substitute (equal to ¼ cup sugar)
1/8 teaspoon almond extract
¼ cup finely chopped almonds
4 ounces nondairy whipped topping, thawed
Dissolve coffee in milk and set aside.
Add the salt to the egg whites and beat until foamy. Gradually add the sugar substitute and continue to beat until the mixture forms stiff, shiny peaks. Blend in the coffee/milk mixture, almond extract, and chopped almonds. Fold in the dietetic topping.
Spoon into individual parfait glasses. Garnish with additional chopped almonds if desired. Freeze until firm.
Serves 6
Profiterols with Coffee Rum Sauce
The Puffs:
1 cup butter
1/8 teaspoon salt
2 cups boiling water
2 cups all purpose flour
8 eggs
Preheat oven to 400 degrees F.
Bring the water to a boil in a medium-sized, sauce pan. Add salt and butter and stir until the butter has melted. Reduce the heat. Add the flour and beat the mixture until it comes away from the sides of the pan and forms a smooth ball in the center.
Remove from heat and add eggs, one at a time, beating well. Using a dessert spoon, shape the puffs and place them on a lightly greased cookie sheet.
Bake at 400 degrees F for 8 minutes, then reduce heat to 350 degrees F and bake for an additional 10-12 minutes.
Remove puffs from the oven and let cool. Slice off the top of each puff and fill the cavity with cream.
Arrange puffs in the shape of a pyramid. Pour Coffee Rum Sauce over them and serve.
Serves 8
The Cream:
2 cups heavy cream, whipped
4 tablespoons strong cold coffee
sugar to taste
Slowly add the cold coffee to the whipped cream, and fold in well. Sweeten to taste.
Coffee Rum Sauce:
1 cup sugar
1-½ cups (12 oz) strong coffee
2 tablespoons cornstarch
3 tablespoons cold coffee
2 tablespoons butter
2 tablespoons rum
Slowly melt sugar in a saucepan over low heat, stirring constantly. Gradually add strong coffee, continuing to stir constantly until the sugar is completely dissolved. In a small bowl stir the cornstarch into the cold coffee and combine with heated mixture. Cook combined ingredients until they boil and thicken. Remove from heat. Add butter and rum. Stir until butter melts. Let cool to room temperature.
For more coffee recipes
check out these books 
|
