Category Archives: Recipes

Brewin’ with Brandi: Winter Magic Coffee a la Jura GIGA 5

Jura GIGA 5This summer, we started filming Brandi as she tried out the rather unique drinks included in the Barista menu of the ultra-sophisticated Jura GIGA 5. From pepper-infused espresso to a souped-up latte macchiato, sampling these recipes was quite an adventure.

At long last, we’ve reached the end of the menu, topping it off with an interesting gem called Winter Magic Coffee. With ingredients such as chocolate hazelnut spread and ground ginger, we weren’t quite sure what to think. But we took it on anyway and were pleasantly surprised.

Like many of the drinks incorporated into the Jura GIGA 5’s Barista menu, it is an interesting answer to a question we had never even thought to pose: Will ginger and cardamom meld well with the flavor of espresso? Watch as Brandi rocks it out, again, and then both she and Gail give their feedback on the flava!

Recipe: Winter Magic Coffee a la Jura GIGA 5

If this drink intrigues you and you don’t happen to have a GIGA 5 at your disposal, here’s the recipe:

Ingredients

  • 1 teaspoon chocolate-hazelnut spread
  • 1 teaspoon honey
  • 2 pinch of ground ginger
  • 1 pinch ground cardamom
  • 1.5 oz of espresso
  • steamed milk to taste

Directions

  1. In your serving mug, combine the chocolate, honey, ginger and cardamom together, then stir well until smooth.
  2. Add the espresso and again stir until everything is well incorporated.
  3. Top with steamed milk to taste and serve!

What’s Your Signature Espresso Drink? Episode Two: The Puristas

Purista Blog - Coffee RoasterWe talk a lot about coffee experimentation here at SCG. The great thing about being a coffee lover is that there is always something new to learn. Heck, we will try any espresso drink and any coffee brewing method at least once and we love to share our knowledge.

Recently, we met a couple who have taken our raison d’être ‘How do you make great coffee at home?’ to new heights of exploration. They have even started to roast their own coffee beans at home! When passion and inquisitive minds collide … meet the bloggers behind Purista.

Home Roasters

David and Mae have a beautiful coffee review blog. In researching their coffee reviews they found ‘one green coffee can become any multitude of different roasts.’ Many coffee lovers would simply compare these final roasts but David and Mae were intrigued by the whole process. ‘In order to more fully explore coffee, and to provide ourselves with even more education and understanding, we decided to begin roasting coffee at home. We are still in the early stages of our roasting setup, and are learning new things with every roast.’

Ethiopia Aramo

David and Mae’s Recipe for Success

‘We recently adopted a back-to-basics mentality with our roasting. Per the suggestion of a member of the Sweet Maria’s coffee roasting community, we now roast in the following manner:

  • Turn on the roaster
  • Add just enough coffee to stop the rotation of the mass of coffee
  • Watch. Smell. Listen.

This has already proven so much better than how we were doing it before. Our roasts are now closer to seven minutes, rather than the four minutes we were getting before for the same roast level. This translates to a more developed profile — more complex aromas, flavors, finish.’

Signature Drink: Pomegranate Molasses Affogato

Here is the background and step by step recipe with pictures from David and Mae for this luscious and festive holiday treat. The volume yields 4 drinks total.

‘We wanted to create a signature drink that embodies the season, but keeps our Purista ideals in tact. What we mean by that is that we want the coffee to be the focal point and any additions secondary and complementary. Since we’re also proponents for taking the time to make something well, the recipe involves a bit of work.
Pomegranate Molasses Affogato

Ingredients

  • 1 pint Vanilla ice cream; chocolate ice cream would be a solid choice as well
  • 4 double shots Espresso
  • 8 oz 100% Pomegranate juice (POM makes a bottle just the right size)
  • 1 tbsp Agave sweetener (you can use cane sugar or honey instead)

Directions

We’ll walk you through the pomegranate molasses reduction before the assembly of the drinks. This takes some time, and attentiveness, but you can make it ahead of time and store it in a container in the refrigerator for up to two weeks.

  1. In a small saucepan, combine the pomegranate juice and agave sweetener and reduce on a medium-low heat. The liquid should simmer within about ten minutes. After ten minutes check it about every four minutes. In twenty eight to thirty minutes, the liquid should have reduced by more than half and coat a spoon ever so slightly, like syrup, when stirred. Don’t let it get too thick, as it will thicken a bit more as it cools, and for this drink we want it to be about the same consistency as the espresso.
  2. Remove from heat and let it cool about five minutes before pouring it into a suitable container. If you’re doing it ahead of time you can just put it in the refrigerator. If you need to use it relatively soon, pop it in the freezer for a few minutes.

And now it’s time for assembly …

Pomegranate Molasses Affogato

  1. Place 1/2 cup ice cream into 4 small cups or bowls. For reference, our INKER cups are 6 ounces. Place in the freezer until the espresso is prepared.
  2. Pull a double shot of espresso for each serving.
  3. Take the ice cream out of the freezer and pour a fresh double shot over each serving, followed by a tablespoon of pomegranate molasses.

Note the way that the syrup and espresso seamlessly blend together in texture. Then take note of the tartly sweet play on the coffee’s own acidity accentuated and complemented by the pomegranate. The ice cream is just a carrier vessel, and a balancing component that tames the intense flavors just enough, and shocks the coffee into a submissive temperature. This is our treat of the season, and since we can’t have you in our own living room, we send this decadence off to yours. Happy holidays!’

Many thanks to David and Mae. If you would like to share the recipe for your signature drink, send us an email!

Brewin’ with Brandi: Mrs. Claus’ Brewed Coffee Recipe

Mrs. Claus' Brew - Coffee Recipe When you have to stay up all night to deliver goodies around the globe, you need a sufficient amount of caffeine to stay legit. After all, you don’t want to run that sleigh off the road, do you? Or deliver an arsenal of presents to a small child who was naughty, and a trove of coal to another who was nice? No way! You want to stay alert and on point.

This is where a magical elixir that combines the energy-enhancing properties of both caffeine and sugar comes in. Yes, you could stick with a classic espresso shot or thermos of freshly brewed drip coffee, but why not put a little cheer in your cheer? With an infusion of spice in the form of Monin’s Chai Tea Concentrate and Gingerbread syrups, balanced by a little cream, this coffee recipe takes a simple pot of java and elevates it to something altogether more festive.

And even if you’re not traveling around the world delivering goodies near and far, you may still find this brew will properly motivate you through a long night of seemingly endless dollhouse construction and bicycle wrapping. Watch Brandi brew up a batch!

Recipe: Mrs. Claus’ Brewed Coffee Recipe

Brewin’ with Brandi: Coffee Fruitcake

Coffee Fruitcake RecipeThere are a few different theories on why fruitcakes in the US have become a point of humor and derision. Some equate their density to a doorstop, others find their sometimes-odd assortment of dried fruits to be cloyingly sweet. But not all fruitcake recipes should be given such short shrift! Brandi’s coffee fruitcake, for example, infuses a fairly standard cake batter with delicious java and simple dried currents. The key is to bake it low and slow, producing a dense and delectable dessert that would only be made more delicious by an accompaniment of even more coffee … of course.

Watch as she crafts this cake at the direction of a heckling camerawoman!

Recipe: Coffee Fruitcake

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon baking soda
  • 1 stick of unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup molasses (not robust or blackstrap)
  • 1/2 cup strong coffee — at room temperature
  • 1 box dried currants

Directions

  1. Put the oven rack in the middle position and pre-heat the oven to 250F. Prepare loaf pan by lightly greasing with butter or oil.
  2. In a large bowl, sift together flour, cinnamon, salt, cloves, nutmeg and baking soda.
  3. In another large bowl, beat butter an sugar together until light and fluffy.
  4. Add the eggs and molasses to the butter and sugar, then incorporate well.
  5. Add the coffee and beat until well-blended.
  6. Slowly add the dry ingredients and beat until smooth.
  7. Fold the dried fruit into the batter.
  8. Fill the loaf pans and then bake for about 2 3/4 hours, until a skewer comes out cleanly. Your cake may sink slightly in the center after cooling.

Brewin’ with Brandi: Spiced Pear Sorbet

Spiced Pear SorbetOne of our favorite desserts during the holiday season is created by slowly poaching pears in red wine and a mix of mulling spices like cinnamon and clove. When we were learning how to use Breville’s Smart Scoop ice cream maker, we found a recipe that sounded quite delicious in their user manual — a vanilla and pear sorbet — so we decided to experiment  with it! Instead of using simple syrup and vanilla extract, we used Monin’s Pure Cane Sugar, Vanilla and Cinnamon syrups to see if we could create a frozen treat that shared some of the delectable properties of our poached pear recipe.

The resulting Spiced Pear Sorbet was something that was altogether more refined and elegant! We think it would be exceptional when paired with an aged port. And while the recipe calls for canned pears, you could easily use fresh ones if you have access to them, you’ll just need to tweak the sweetener and possibly add a little liquid to make up for not having the canned pear juice.

Watch as Brandi preps it up and then lets the Smart Scoop do the heavy lifting!

Recipe: Spiced Pear Sorbet

Ingredients

Directions

  1. Combine syrups, lemon juice and the liquid from one can of pears in the ice cream maker’s mixing container.
  2. In a blender, puree the pears from both cans with 1/2 the juice of the remaining can and the egg white.
  3. Pour the puree into the mixing container.
  4. Set ice cream maker to Sorbet and begin the churn. This takes about 1 1/4 hours.
  5. Once it has reached your preferred consistency, remove and transfer to serving bowls. It can also be kept in the freezer for up to a week.

Brewin’ with Brandi: Caramel Maple Latte

Caramel Maple Latte RecipeIf there’s any way you’re going to make it through the trytophan-infused fare of the day, it’s via the magical meditative combo of coffee and drawing cartoon turkeys. So while you’re expressing yourself artistically, how about jazzing up your coffee with some seasonally-inspired syrup and sauce?

Today’s recipe features our favorite body lotion (er, Monin Caramel sauce) and Maple Spice syrup, which join forces to accent the espresso with sweet and creamy notes. Watch as Brandi crafts it on her new favorite easy-to-use superautomatic espresso machine, the Saeco Minuto.

Recipe: Caramel Maple Latte

Ingredients

Directions

In your serving cup, combine the sauce and syrup together, then add the espresso and stir well until thoroughly blended. Pour the steamed milk to taste — we used about 6 ounces, but you could use more or less depending on how sweet you like your coffee drinks.

Brewin’ with Brandi: Chai Spiced Wine Recipe

Chai Spiced Wine RecipeWe would all love to be more organized, prepared, planned during the holiday season, but sometimes the festivities get the better of us and all of our good intentions go out the window. One of our favorite seasonal drinks to enjoy is mulled wine — the warmth of the rich red wine paired with the delicious mulling spices of clove, cinnamon and allspice is a difficult libation to beat. But it does take some planning: Most spiced wine recipes recommend warming your wine and spices on low heat for a minimum of 30 minutes to an hour to allow the flavors to meld.

If you need to whip something up a bit more quickly, our chai-infused version is a great way to produce this lovely seasonal flavor in a pinch. Watch Brandi whip it up, using Monin’s Chai Tea Concentrate.

Chai Spiced Wine Recipe

Brewin’ with Brandi: Easy Tiramisu Recipe

Easy Tiramisu RecipeThere are some things in life that just shouldn’t be easy — becoming a doctor, developing muscle tone, writing the Great American Novel — these are all processes that have a defined pace which likely contributes to their very worth. You must walk before you run, try to notice the foliage along the way and no doubt be better for having followed a more disciplined approach to the endeavor. In that vein, we submit another activity that may not be the best when rendered ‘easy': Tiramisu. Yes, it still tastes great and everyone you know will be clamoring for more, but is it really a good idea that you’re able to whip up such a devilishly delicious dessert so quickly and easily?

As Brandi demonstrates in this video, except for the whipping of the cream, this tiramisu recipe is probably too simple to keep anyone very honest and on track with dietary balance. Gail even joins her in the end to sample this delectable treat … and pretty much everything used to make it. If you’re looking for a super simple, easy and crowd-pleasing dessert for this holiday season (or any other time of the year, really,) then this tiramisu is the choice for you.

Recipe: Easy Tiramisu

Ingredients

  • 1 frozen pound cake (10 3/4 oz), thawed
  • 3/4 cup strongly brewed coffee (you know we used Velton’s Twilight!)
  • 8 oz cream cheese
  • 1 cup sugar
  • 1/2 cup Monin Dark Chocolate sauce
  • 1 cup heavy cream, whipped
  • 2 Heath bars, crushed

Directions

  1. Slice the pound cake into nine slices and arrange in an ungraded 11 x 7 baking dish.
  2. Drizzle the pound cake with the coffee.
  3. In a bowl, beat the cream cheese and sugar until smooth.
  4. Add the chocolate syrup, blend well.
  5. Fold in the whipped cream until well incorporated.
  6. Spread the mixture over the pound cake, then sprinkle with the crushed candy.
  7. Refrigerate until serving.
  8. Give up all hope of losing that last 5 pounds.

Source

Brewin’ with Brandi: Gourmet Latte Macchiato a la GIGA 5

Jura GIGA 5With just a couple more recipes to go, this month’s Jura GIGA 5 drink experimentation features a classic: The Latte Macchiato. This drink is famous for its gorgeous layered effect, with steamed milk on the bottom, espresso in the middle and silky foam on top. Folks are always asking us tips and tricks on how to make one at home, and now we can simply recommend that you pick up a GIGA 5! :D

As usual, Jura has a unique take on it, making it ‘gourmet’ by incorporating evaporated milk and infusing it with Irish Cream syrup. The result is a richer, sweeter concoction than your standard latte macchiato, but it’s still just as much of a show pony!

Watch Brandi guide us through this delicious recipe.

Recipe: Gourmet Latte Macchiato a la GIGA 5

Brewin’ with Brandi: Creamsicle Sherbet Recipe

CreamsicleNow, just because the weather has changed, the leaves are turning color and you might be more motivated to sip hot apple cider next to a roaring stove than indulge in a deliciously juicy frozen dessert, there’s no reason that you shouldn’t. In fact, why not treat yourself to this luscious Creamsicle sherbet today!

Utilizing the Breville’s Smart Scoop and Juice Fountain, Brandi crafted some of the tastiest sherbet we’ve ever had. Watch as she juices some oranges, makes a yummy simple syrup and then whips up a batch of sherbet in this fun recipe video.

Recipe: Creamsicle Sherbet

Ingredients

  • 1 cup of fresh squeezed orange juice (divided)
  • 1 cup sugar
  • 1 tablespoon grated orange zest
  • 1/2 cup vanilla yogurt
  • 1/2 cup heavy cream
  • 1/4 teaspoon pure vanilla extract

Directions

  1. Combine 1/2 cup of orange juice and the sugar in a small saucepan over medium heat. Stir until sugar dissolves.
  2. Remove from heat and allow to cool. Add remaining orange juice to mixture and place in refrigerator to chill.
  3. Once chilled, combine the orange juice mixture, vanilla yogurt, heavy cream and orange zest; pour into the ice cream bowl.
  4. Set ice dream maker to 50 minutes on the manual setting and churn (this is specific to the Smart Scoop; if you’re using a different ice cream maker, check your manufacturer manual for sherbet recommendations).
  5. Once mixture is frozen, transfer to a freezer safe container; you can freeze it for up to 1 week.