Category Archives: Recipes

Brew Tips: How to Make a Macchiato

Sarah and Dori are back (at the same bat time on the same bat channel) and ready to share their cafe macchiatobrew tips with you! Up this time is the macchiato, but not the one drenched in caramel that you are accustomed to seeing in a big chain coffee shop. While, admittedly, those are delicious, this is an old fashioned foamed milk and espresso type o’ macchiato.

Composed of two parts espresso to one part foamed milk. And by “foamed milk” we really mean either the foam off the top of the milk or really, really well frothed milk. So milky coffee lovers may want to look at a cappuccino to get their espresso beverage fix!

How to Make a Macchiato

1)   Clear the extra water out of the steam wand.

2)   Follow our steps for frothing milk for a cappuccino (yes, even though you are making a macchiato) when preparing your milk.

3)   As you froth your milk, keep in mind that you should be expanding it quite a bit and incorporating in as much air as you can. Remember: We’re looking for that milk foam!

4)   Clean up that steam wand while you pull your espresso shot.

5)   Give your frothing pitcher a firm tap against the counter and swirl to incorporate the foam into the milk.

6)   For a macchiato with very foamed milk, pour the milk directly on top of the espresso shot. For a macchiato with a dollop of foam, let the milk sit for a minute to let it separate from the foam (or don’t tap and swirl initially) and then spoon a few tablespoons onto the espresso shot.

You can be as pro as Sarah and Dori, too. Just watch the video below and then follow the foolproof steps to macchiato mania!

Brewin’ with Brandi: Iced Tembleque Latte

Iced Tembleque LatteA Tembleque is a Puerto Rican style coconut dessert that is often served during the holidays. The dessert is like a cross between Jello and pudding, and is sweet, but not cloying. White and smooth, when a tembleque is served in a glass and topped with cinnamon it almost looks like a latte. Being the creative people that we are, we thought why not try to transform this popular dessert in to something you could drink as well. We spent some time playing around in the kitchen, and the result was an Iced Tembleque Latte!

Smooth and refreshing, with a tropical feel, this iced latte turned out even better than we expected. Not to mention it is perfect if you want to cool off on a hot summer day. However, just because summer is almost over doesn’t mean you can’t enjoy this drink. We still have several weeks of warm weather ahead of us, and you can make this drink hot as well. You’ll feel like you are in paradise all year long! In addition, an Iced Tembleque Latte is incredibly easy to make, as it only requires a few ingredients. Watch as Brandi and Kaylie try it out, soda shop style.

Brewin’ with Brandi: Iced Tembleque Latte



  • Pour the shot of espresso over ice in a glass.
  • Add the milk in to the glass.
  • Stir in the coconut syrup.
  • Top the drink with a sprinkle of ground cinnamon, and add an umbrella for decoration if you’d like.

Brew Tips: How to Make a Latte and a Mocha

how to make a latte2Last week we gave you some tips on how to perfectly froth your milk for creating a latte or a cappuccino. Now we are going to expand on those skills a bit and show you how to make a latte and a mocha. Once again we used our trusty Nuova Simonelli Musica Espresso Machine with its super-charged frothing power to create these drinks.

How to Make a Latte

1) When making a latte you can use as much milk as you want. Generally you want to use more milk for a latte than you would use for making a cappuccino, about 8 oz. is a good amount.

2) Once you have your milk, follow the same tips we used for frothing milk for a latte in our video last week.

3) Since you are only making a little bit foam for your latte, make sure you submerge your steam arm fairly quickly to ensure you are just heating the milk and not creating bubbles.

4) When your milk is hot, tap the pitcher and swirl the milk around the pitcher to get it mixed in. This time around you will be able to see the milk texture underneath, as the milk is not nearly as thick as when we were frothing it for a cappuccino. However, you can still create a rich milk by making sure any foam you have created is well-incorporated in to the milk. If you let it separate out too much, you’ll get that lighter milk texture and have thick foam on the top.

5) Pour your frothed milk into a cup containing a shot (or two or three!) of espresso and you have created a latte.

How to Make a Mocha

1) Creating a mocha is very similar to creating a latte, as it is basically a latte with chocolate. As such, follow steps 1-4 in the latte recipe above to prepare the milk for your mocha.

2) Before you add milk to your cup, mix your espresso shot with chocolate syrup (you can use any type of chocolate to create a mocha – white, dark, sugar-free, whatever you prefer). Stir the espresso and shot together with a spoon to make sure they are well combined. This makes creating the drink easier, especially if you want to attempt latte art, which we’ll save for another post.

3) Pour in the milk with the espresso chocolate mixture, and enjoy.

Follow along with Dori and Sarah as they make a latte and a mocha. Make sure to check back in next week to discover what other coffee concoctions you can make with your newfound skills.

Brew Tips: How to Make a Latte or a Mocha

Brewin’ with Brandi: Cappuccine Extreme Toffee Coffee

CappuccineThe heat is on, and there is no better way to cool off this summer than with a blended, frozen beverage. Many people satisfy this craving by ordering a frappe from their local café, but you can actually save yourself money (and a trip to you local coffee shop) by making this delicious treat at home with Cappuccine Gourmet Frappe Mix.

Besides being incredibly yummy, this powdered drink mix is about as easy as it gets when it comes to making it. All you have to do is blend a couple of scoops of Cappuccine with ice, milk and coffee and or espresso and you are good to go! What’s nice about Cappuccine is that there a number of flavors to try out and even more options when it comes to brewing with it, so you can get creative when concocting various recipes. After all, isn’t experimenting with different flavors supposed to be what cooking is all about?

For instance, we’ve also been know to throw in of our Monin syrups or fruit in the blender with our Cappuccine for added flavor. While Cappucinne specializes in frappes, you don’t have to reserve this drink mix just for hot months, you can also try mixing it with hot water or milk to create hot cocoa. Or even try it with hot coffee or espresso to make a mocha-like drink! The options are endless.

In our most recent foray into the kitchen, Brandi and Kaylie blended up an Extreme Toffee Coffee frappe. This may just be one of our favorite flavors, as there are actual chunks of toffee in the powder, like a Heath bar. Watch them in action as they brew up the drink to join in on the fun!

Brewin’ with Brandi: Cappuccine Extreme Toffee Coffee


  • 14 oz. of ice
  • Two scoops of Cappuccine – The Cappuccine powder comes with its own handy scoop, but in case you happen to misplace yours, two scoops is equal to about 7 tablespoons
  • 5 oz. of coffee


  • Combine all ingredients in a blender – we used our trusty Vitamix.
  • Blend, and enjoy!

Brewin’ with Brandi: Espresso Sugar Cubes

Espresso Sugar CubesWant to flavor your coffee, with cream, sugar and more coffee? Well, we have just the thing, with a bit of a sweet twist. What is this magical potion? Espresso sugar cubes! These sugar cubes are similar to the popular drink “shot in the dark,” which is a shot of espresso poured into a cup of coffee. If this blend of coffee, sugar and espresso doesn’t wake you up and get you’re heart racing in the morning, we don’t know what will!

These caffeinated sugar cubes are surprisingly easy to make. All you need is white sugar, brewed espresso and a few cooking utensils. If you want to get fancy, you can try experimenting with cookie cutters or ice cube molds to create different shapes like hearts, stars or seasonal patterns. If you really want to step up your game you can also try flavoring the cubes with something besides espresso, such as Monin syrups. For instance, we think Toasted Almond Mocha sounds pretty tasty, and that Rose flavored sugar cubes would even pair well with tea. In other words, don’t be surprised if you find us back in the kitchen playing around with sugar in the not so distant future. In the meantime, watch Brandi and Kaylie get their buzz on as they mix up these espresso sugar cubes.


Brewin’ with Brandi: Espresso Sugar Cubes


  • 2 cups white sugar
  • 4 tablespoons brewed espresso


  • Measure out the white sugar and brewed espresso into a large mixing bowl.
  • Stir the ingredients together until everything is moistened and combined. The mixture should have the texture of wet sand.
  • Pour mixture onto a large rectangle baking dish or baking sheet, and smooth out the mixture with a spatula. You’ll want the mixture to be about ½ inch high, otherwise you will have giant sugar cubes.
  • When you have achieved your desired thickness, cut the sugar mixture into small squares to form cubes.
  • Let the cubes air-dry, uncovered for 12-24 hours.

Brewin’ with Brandi: Seahawk Burger

Seahawk BurgerRecently, the Seahawks have been a pretty deal around these parts. They did win the Super Bowl after all. Not ones to fall behind on a trend, we decided to celebrate their success by creating our own yummy treat – the Seahawk burger!

What makes this burger special? It has espresso in it! What, you thought we’d make something that didn’t involve coffee? Besides espresso, this burger contains the usual ingredients you would expect to find. To keep this recipe local, we did try to use Washington or Seattle-based produce, coffee and wine. Think Beecher’s cheese, Chateau Ste. Michelle wine and locally roasted espresso. We think this burger might also pair really well with a beer from one of our many craft breweries, such as Redhook or Pyramid. However, if you don’t live in the area, feel free to substitute in your own local brands.

While some naysayers, or fans of rival teams, may try to argue that football season is over, nothing says summer like grilling burgers on the barbeque. If it happens to be raining, you can always cook the burgers in a skillet. Plus, these burgers are a great way to help tide yourself over until football season starts up again.

Hungry? Check out our video to learn how to make these giant (and tasty!) Seahawk burgers with Brandi and Kaylie. You may even catch a glimpse of a surprise guest.

Brewin’ with Brandi: Seahawk Burger


  • 1 teaspoon vegetable oil
  • 1 sliced sweet onion (such as a Walla Walla)
  • 8 oz. sliced mushrooms
  • salt and black pepper to taste
  • ½ cup Washington state red wine (Merlot or Syrah)
  • ½ shot brewed espresso (such as Zoka’s Espresso Paladino Blend)
  • 4 (6 oz.) grass-fed ground beef patties
  • 4 hamburger buns
  • 1 cup arugula (you will need a ¼ cup for each burger)
  • 12 slices of Colby Jack Cheese (use 3-4 slices for each burger)

Seattle Aioli:

  • ½ cup mayonnaise
  • ½ teaspoon Sriracha sauce
  • ½ shot brewed espresso


  • Heat the vegetable oil in a large skillet over medium-high heat. Cook onions and mushrooms in the oil until the onions start to caramelize and mushrooms soften, or about 5-10 minutes.
  • Add salt and pepper to the skillet to season the vegetable mixture. When the mixture has cooked down, add the red wine and ½ shot of brewed espresso (reserving the other ½ for later).
  • Cook the vegetable mixture for five more minutes until most of the wine and espresso burn off. This will give the mushrooms and onions a really nice flavor.
  • In the meantime, cook four hamburger patties to taste and begin preparing the Seattle aioli.
  • To make the aioli, combine the mayonnaise, Sriracha sauce and other ½ of the espresso shot together in a medium sized bowl. Wisk until smooth.
  • Spread aioli on each hamburger bun.
  • When the burgers are done grilling, top each patty with 3-4 slices of Colby jack cheese, mushroom and onion mixture and arugula lettuce.
  • Makes four large burgers – enjoy!

Brewin’ with Brandi: Springtime Cocktail

Springtime CocktailIt’s springtime! That means it is time to break out the shorts, T-shirts and sandals. Okay, that’s not quite the case here in Seattle. It is still a little cold to start wearing our warm weather gear, although some of us do anyway. However, that doesn’t mean that we can’t start preparing for nicer days (after all, at least the sun is now out on a regular basis) and what better way to do that than with a springtime cocktail!

Made with zippy fruits and herbs like strawberry, lemon and basil, you’ll be thinking spring with just one sip of this cocktail. If you plan on serving this drink at your next party, make sure to pick up some extra ingredients since you will want to at least quadruple this recipe to make sure you have enough for everyone. Watch as Brandi and Kaylie stir up a few ingredients to create this refreshing adult beverage and serve it to a surprise guest.

Brewin’ with Brandi: Springtime Cocktail


  • ¾ oz. Monin Strawberry Syrup
  • 1 leaf(ves) basil
  • 1 strawberry(ies)
  • ice
  • ¼ oz. fresh lemon juice
  • 1 oz. vodka
  • ½ oz. gin
  • 5 oz. cocktail/martini glass
  • Cocktail shaker


  • Muddle the strawberry, basil, lemon juice and Monin strawberry syrup in a cocktail shaker.
  • Pour in the vodka and gin, and if you want your drink extra cold, a few pieces of ice.
  • Cap shaker and shake vigorously.
  • Strain and pour over ice.
  • Garnish with an additional strawberry and serve.

Brewin’ with Brandi: Kona Bar Milkshake

Kona Bar MilkshakeIn case you haven’t noticed, Brandi loves blending up different foods; and sampling the results of course! In her past recipes she has thrown a piece of cake and even a donut in a blender. This time around she blended up two candy bars (combined with a few other goodies). This leads to the question, will it blend?! There’s nothing worse than a lumpy milkshake, so we used our trusty Vitamix 300 to mix up this recipe. In our opinion, the Vitamix works just as well (if not better) than other blenders on the market. In fact, our milkshake turned out just how we like it – rich, smooth and creamy.

However, we didn’t use just any ordinary chocolate bars when making our milkshake, we used the Kona Bar. What makes these chocolate bars special is that they are made with Kona coffee beans, to provide you with a little extra perk and a little extra crunch. We used Raspberry Kona Bars in our recipe, because who doesn’t love chocolate, raspberry, coffee and ice cream? However, these bars come in other tasty tropical flavors like coconut, macadamia, vanilla, passion fruit and hibiscus, which we imagine would be equally good if you decided to substitute them in. We just started selling these bars at our retail locations, so if you live near one of our stores, make sure to come try them out.

To learn how to make this delicious coffee flavored shake, watch Brandi and Kaylie try it out in this video.

Brewin’ with Brandi: Kona Bar Milkshake


  • 1 cup of milk
  • 2 Kona Bars (we used a raspberry flavored bar, but feel free to substitute one of their other tasty flavors)
  • 4 cups of vanilla ice cream
  • 1 cup of hot fudge
  • Whipped cream (for topping)


  • Chop up the Kona Bars into medium-sized pieces
  • Combine the milk and ice cream in a blender
  • Add ¾ of the chopped Kona Bars to the milk/ice cream
  • Blend until smooth
  • Heat the fudge and drizzle it on the bottom of the cups
  • Pour milkshake on top if the fudge
  • Top milkshake with whipped cream and the remaining chopped Kona Bar pieces.

Brewin’ with Brandi: Coffee Crème Brulee

Coffee Creme BruleeCrème brulee is a dessert prep that has withstood the test of time (it has been around since 1691), and for good reason – it is so delicious! We recently found that if we were going to be historical about it we should have served this dessert last week, since in Catalan cuisine crème brulee is served on March 19th for Saint Joseph’s Day.

However, if you ask us, it’s always a good time to consume this scrumptious treat so we went ahead and made it anyway. After all, there’s nothing quite like the satisfying crunch of cracking through the crisp, glossy brunt sugar crust on a crème brulee. Although, diving into the smooth and creamy custard underneath is a close second. Our version of this old standby does have a slight twist to it though – coffee! As you might have guessed, we love espresso so much that we add it to a recipe whenever we have the opportunity. We must admit it does taste pretty darn good.

Watch as Brandi and Kaylie play with fire (we promise no buildings were harmed or burned down during this film) and create some mighty fine coffee crème brulee.


Brewin’ with Brandi: Coffee Creme Brûlée


  • 2 cups of light cream
  • 2 teaspoons of finely ground espresso
  • 8 tablespoons of sugar
  • 4 egg yolks
  • 2 tablespoons all-purpose flour
  • 1 tablespoon brandy


  • Start by heating your stove to medium, and combining the cream, finely ground espresso and half the sugar in a medium sized pan.
  • Stir the ingredients until all of the sugar is dissolved and the coffee is mixed in well.
  • Meanwhile, put the egg yolks in a separate bowl and beat in the flour to make a smooth paste.
  •  Then, gradually stir the warm coffee mixture into the egg paste you just created until everything is combined well.
  • Return this mix to the pan and heat gently, stirring the mixture for 5-10 minutes until it forms a thick custard.
  • Remove the pan from the heat and stir in the brandy.
  • Pour the custard into 4 small ramekins. Let them cool, then cover and chill the custard in the refrigerator for at least 2 hours or overnight.
  • When you are ready to serve the crème brulees, sprinkle each one with 1 tablespoon of the remaining sugar. Next, caramelize the sugar with a kitchen blowtorch. If you don’t have a kitchen blowtorch, you can achieve the same effect by the placing the sugar covered custard under your oven’s broiler for about 5 minutes until the sugar caramelizes.

Brewin’ with Brandy: Milky Melon Cooler

milky melon coolerAlthough it is still pretty cold outside, at least around these parts, this is the time of year where the sun starts to appear a little more frequently, making us long for the return of warm summer days. While we have a quite a few more months to go before that happens, we can at least get our taste buds (and our minds) in the spirit for warmer weather with a milky melon cooler.

While the recipe for this drink might sound a little unusual, it is surprisingly light and refreshing. Better yet, it is super easy to make since all it requires is cold milk, watermelon syrup and an automatic milk frother. We made our milky melon cooler on the Capresso FrothTec Automatic Milk Frother, but you can make this recipe with any standalone milk frother that has a cold froth setting, or even on a manual model like the Frieling Milk Frother.

Watch Brandi walk us through these few easy steps and then mix up a drink of your own. You’ll feel like you’re relaxing at the beach or having a picnic in the park in no time!


Brewin’ with Brandi: Milky Melon Cooler



  • Fill an automatic milk frother up to the max froth line with cold milk.
  • Put the lid on the milk frother and select the cold frothing option.
  • Once the milk starts frothing, open the lid and slowly pour in the watermelon syrup.
  • Put the lid back on and allow it to froth until complete, about two minutes. The milk should have a nice silky texture.
  • Pour over ice and serve.
  • To pretty up your drink you can try decorating it with slice of watermelon and drizzle of syrup over the edge of the glass.