Category Archives: Recipes

Recipe: Make Me Blush

One of the best things about the holidays is having your pals over and serving up fun and exciting cocktails for their experimental delight. For us it is, anyway. Here’s a new member of our repertoire, featuring the ever-sumptuous pomegranate syrup — a deep, rich red that’s perfect for this time of year. Bottoms up!



Shake ingredients well & strain into a chilled martini glass. Garnish with a lime for a little extra holiday spirit.

Recipe: Peppermint Stick Mocha

Who doesn’t love the refreshingly sweet combination of chocolate and mint? Crazy people, that’s who! Here’s one of our favorite recipes with this delicious duo — perfect for this time of year.



Combine sauce and syrup in a cup and then pull shot directly into it. Incorporate and then add steamed milk to taste. Garnish with any combination of  whipped cream, dark chocolate syrup and a peppermint stick, as desired.

Recipe: Butter Cream Steam

If you’re into butterscotch, you’ll love this sweet and silky steamed milk concoction — perfect for the holidays!


Mix the syrup and the sauce together in a cup. Add a bit of the steamed milk and stir together to incorporate. Fill with the rest of the milk and garnish with whipped cream and toffee bits, if desired.

Recipe: Frosted Gingerbread Latte

It’s not quite the holiday season yet, but we don’t think it’s ever too early to break out the ginger! This yummy latte also incorporates chai tea to make a spicy little number.



Fill glass with ice. Add Chai Tea Concentrate and Gingerbread syrup. Fill with milk and shake or stir to mix. Top with the freshly pulled shots of espresso — and some whipped cream and cinnamon powder, if you’re feeling it.

Recipe: Pumpkin Pie Latte

We love pumpkin pie lattes but we are also huge stovetop espresso fans, so this yummy recipe that incorporates real pumpkin and doesn’t require an espresso machine fit the bill. Very silky!

Ingredients (serves 2)

  • 2 cups of milk
  • 2 tablespoons canned pumpkin
  • 2 tablespoons sugar
  • 2 tablespoons vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 4 shots of espresso


Combine milk, pumpkin and sugar in a small saucepan and cook over low to medium heat until steaming, stirring frequently. Remove from heat and add the pie spice and vanilla. Pour into a blender and pulse for about 15 seconds until frothy. Put two shots of espresso into each mug and then pour in the pumpkin mixture. MMMM!

Recipe: Huckleberries n’ Cream Cocoa

We’re not ready to give up the huckleberry game quite yet, so we’ve been making some drinks to satisfy our need even though the season just hit the bricks. This creamy concoction is caffeine-free and is a great way to wind down in the evening.



  1. Combine milk and huckleberry syrup together in a steaming pitcher
  2. Steam the milk until it’s nice and frothy
  3. Put the white chocolate into the bottom of the cup, pour a little bit of the steamed/frothed milk into the bottom and mix together
  4. Pour the rest of the steamed/frothed milk into the cup, swirling around to make sure it’s incorporated with the white chocolate
  5. Drizzle with the dark chocolate sauce to taste; should fancy strike (ouch!), make a pretty design

The Grind – October 2009

Ready to get your Grind on? Check out Seattle Coffee Gear’s monthly newsletter for October.

This month’s edition features a Huckleberry Slump Latte recipe, info on descaling vs. backflushing, a guide to all the videos we’ve done over the last month and some featured products like the new Bodum Brazil French Presses available in a variety of hues or the Rocket Professional series semi-automatic, plumb-in espresso machines.

Recipe: Espresso Chiffon Cake with Fudge Frosting

Our birthday’s coming up in a couple of months and you can certainly make this gorgeous confection for us! Thanks in advance.

For the Cake (Makes an 8- or 9-inch triple-layer cake)

  • 1/4 cup neutral vegetable oil, such as soybean, canola or vegetable blend
  • 6 eggs, separated
  • 6 tablespoons freshly brewed espresso, cooled to room temperature
  • 2 teaspoons vanilla extract
  • 1 1/3 cups cake flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar

Preheat the oven to 350 degrees. Line the bottoms of three 8- or 9-inch round cake pans with rounds of parchment or waxed paper, but do not grease.

In a medium bowl, combine the oil, egg yolks, espresso and vanilla; whisk lightly to blend. In a large mixing bowl, sift together the flour, 1 cup of the sugar, the baking powder, cinnamon and salt. Set the dry ingredients aside.

In a large mixer bowl with an electric mixture, whip the egg whites with the cream of tartar on medium-low speed until frothy. Raising the mixer speed to medium-high and gradually add the remaining half cup of sugar. Continue to beat until soft peaks form; do not whip until stiff or the cake will shirk excessively upon cooling.

Add the espresso-egg yolk mixture to the dry ingredients and fold together just enough to combine. Add one-fourth of the beaten egg whites and fold them in to lighten the batter. Fold in the remainder of the whites just until no streaks remain. Divide the batter among the three prepared pans.

Bake the cakes for about 18 minutes each, or until a cake tester or wooden toothpick inserted into the center comes out clean. Allow to cool completely in the pans. When cooled, run a blunt knife around the edge of the pans to release the cakes. Invert onto wire racks and remove the paper liners.

For the Espresso Syrup (Makes 1 cup)

  • 1/3 cup hot, freshly brewed espresso
  • 1/3 cup sugar
  • 1/3 cup dark rum, such as Meyer’s

In a bowl, stir together the espresso and sugar until the sugar dissolves. Add the rum and let cool to room temperature.

For the Fudge Frosting (Makes about 5 cups)

  • 6 ounces unsweetened chocolate, melted and cooled
  • 4 1/2 cups confectioners’ sugar (no need to sift)
  • 3 sticks (12 ounces) unsalted butter, at room temperature
  • 6 tablespoons half-and-half or whole milk
  • 1 tablespoon vanilla extract

Place all of the ingredients in a food processor and pulse to incorporate, then process until the frosting is smooth.

For the Main Event
To assemble the cake, place one layer, flat side up, on a cake stand or serving plate. Soak the cake with 1/3 cup of the Espresso Syrup. Spread about 1 1/3 cups of the Instant Fudge Frosting evenly over the top of the layer. Repeat with the next layer, more syrup and more frosting. Finally, top with the third layer. Soak it with the remaining syrup and frost the tops and sides with the remaining frosting.

Source: Also includes great step by step photos, tips and variation suggestions

Recipe: Triple Chocolate Espresso Coconut Cookies

We’ve definitely been in a baking mood lately — everything from cobblers to breads to complicated Italian dishes (timpano!) — and these little vittles have definitely found a tiny place in our hearts (and not so tiny spot on our waistline!).


  • 1 cup organic whole wheat pastry flour
  • 1/4 cup organic whole wheat flour
  • 1 tablespoon freshly ground espresso powder
  • 1/2 teaspoon aluminum-free baking soda
  • 1/2 teaspoon aluminum-free baking powder
  • 1/2 teaspoon finely ground sea salt
  • 1/4 cup raw organic cacao powder
  • 1/2 cup unsalted pastured butter, softened
  • 2/3 cup non-refined sugar
  • 1 tablespoon molasses
  • 1 large pastured egg
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup fair-trade semi-sweet chocolate chips
  • 1/2 cup raw unsweetened organic coconut flakes


  1. Whisk together the flour, espresso, baking soda & powder, salt and cacao.
  2. Beat the butter until fluffy, then beat in the sugar, egg and vanilla.
  3. Fold the flour mixture into the butter mixture, stirring until just combined.
  4. Fold in chocolate chips and coconut flakes.
  5. Drop dough by heaping tablespoons onto a parchment paper lined baking sheet.
  6. Bake at 375 degrees for 10 minutes, pulling them out while still moist and soft.
  7. Allow to cool 5 minutes, serve warm.


Keep MacGyver Outta the Kitchen

The Australian version of the popular blog site Gizmodo features the mad cooking skillz of one MacGyver Chef in all his ‘glory.’ Now, we’re not recommending the Poached Chicken & Couscous made in a coffeemaker recipe outlined in the blog post, but it did give us a laugh.

Maybe we shouldn’t be so precious, eh? Who knows what lengths we might reach for if we were forced to cook out of a Super 8 motel room? Something tells us we’d probably just skip the chicken prep, though, and settle in for the night with a six pack instead.