Category Archives: Recipes

Recipe: Chai Spiced Wine

Recovered from the holiday festivities? Much more chill than December’s counterparts, January’s get-togethers are all about relaxing — and what could be better than sipping a warmed mulled wine to get you in the mood?

We’ve spent hours over the stove top, concocting the perfectly mulled wine…a delicious endeavor that we thought might be short cut by the introduction of Monin’s Chai Tea Concentrate. Containing cloves, cinnamon and ginger — the hallmarks of mulling spices — this concentrate also kicks it up a bit with the addition of green tea extract and orange blossom. If mulled wine is up your alley, we think this is a delicious (and quick) twist on an old favorite!

Ingredients

  • 1 bottle full bodied red wine (3.5 cups) — we chose Syrah
  • 1/4 cup + 2 tablespoons Monin Chai Tea Concentrate
  • Optional: Cinnamon sticks (for garnish)

Directions

  1. In a non-reactive pot, combine wine and chai mixture
  2. Warm mixture until slightly too hot to the touch
  3. Serve in your favorite heat-proof glasses or mugs
  4. Garnish with a cinnamon stick

Recipe: Grandma’s Blueberry Delight Latte

We love Monin’s Chai Tea concentrate — The deliciously spicy flavors of clove, green tea, cinnamon, ginger and orange blossom melding into a sweet and tangy brew. Not only is it delicious by itself, but it’s a great complement to other flavors — and Grandma’s Blueberry Delight Latte is a perfect example of how to use it to mix up your daily latte.

Ingredients

Directions
Combine espresso, Monin Chai, Monin Blueberry and steamed milk in mug.
Top with whipped cream. Dust with brown sugar and pie spice

Recipe: Black Bottom Espresso Cupcakes

These delectable delicacies are perfect for dinner party desserts or an afternoon snack — you’ll need to keep them refrigerated.

Ingredients

– For Cupcake Batter –

  • 1 1/4 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 cup cocoa
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla

– For Cream Cheese Filling –

  • 8 oz. cream cheese
  • 1 tablespoon finely ground espresso
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup mini chocolate chips

Directions

  1. Preheat oven to 350F and place rack in the center of the oven.
  2. Line muffin tins with paper liners — muffins should be 2.5 inches in diameter, recipe calls for 20 muffins total.
  3. In a large mixing bowl, beat the dry ingredients with an electric mixer on slow speed.
  4. Add the liquid ingredients and beat on medium speed until thoroughly mixed and smooth.
  5. Pour the batter equally into all 20 cupcakes.
  6. For the filling, put cream cheese, espresso, sugar, salt, egg and vanilla into a medium sized bowl and beat until smooth.
  7. Stir in mini chocolate chips.
  8. Spoon about 1 tablespoon of the cream cheese filling into the center of each cupcake.
  9. Bake the cupcakes for 20 – 25 minutes (monitor closely, they may bake more quickly depending on your oven), or until cupcakes spring back when lightly touched.
  10. Remove and let cupcakes cool in muffin pan for about 5 minutes, then carefully unmold to cool completely on a wire rack.
  11. Chow down!

Recipe: Coffee Liqueur

Perk up your favorite cocktail with a little homemade coffee liqueur! Our favorite is a recipe from A.J. Rathbun (author of Luscious Liqueurs):

Ingredients

  • 1/4 cup instant espresso powder
  • 2 & 1/2 cups light brown sugar
  • 1 cup water
  • 1/4 cup whole coffee beans of your choice
  • 3 cups brandy
  • 1 teaspoon pure vanilla extract

Directions

  1. Combine instant espresso powder, sugar and water in a medium-size saucepan over medium-high heat; stir occasionally until mixture is almost at a boil.
  2. Lower heat & keep it at a low simmer for 5 minutes.
  3. Turn off heat and let syrup cool completely in the pan.
  4. Put syrup, coffee beans and brandy in a glass container with a tight lid, stir well.
  5. Seal and place the container in a cool, dry spot away from sunlight.
  6. Let mixture sit for 2 weeks — swirling it occasionally.
  7. After 2 weeks, add vanilla, stir again and reseal. Let it sit again for 2 more weeks in a cool, dry spot away from sunlight.
  8. Carefully strain liqueur through a double layer of cheesecloth into a pitcher.
  9. Strain again through two new layers of cheesecloth into one large bottle or a number of smaller bottles — your preference.

Makes about 3 pints.

New! Coffee – A Guide to Buying, Brewing & Enjoying

We just got in a batch of Kenneth Davids’ seminal coffee book, Coffee: A Guide to Buying, Brewing and Enjoying and we highly recommend it to anyone who is interested in an in-depth explanation of pretty much all there is to know about coffee.

Covering the entire lifecycle of your favorite bean, this book talks about history, agriculture, roasting, tasting, grinding, brewing and serving — a resource-rich compendium that will most certainly answer any coffee-related question you might have had.

Kenneth also authors the website Coffee Review, which provides detailed assessments of hundreds of different coffees from around the world. If you’re looking into trying out some new coffees, his website is definitely a place to start your research.

Recipe: Espresso Flan

Custards are a great holiday season dessert, and here’s a delicious recipe for Espresso Flan that will put a little pep in your step. Enjoy!

Ingredients

  • 6 large eggs
  • 2 egg yolks
  • 11/3 cups white sugar
  • 1/8 teaspoon kosher salt
  • 11/2 cups plus 1 tablespoon heavy cream
  • 1 vanilla bean, split lengthwise and scraped of seeds
  • 1 heaping teaspoon espresso coffee grounds
  • Caramel
  • 11/2 cups white sugar
  • 1/4 cup water

Directions

  1. Whisk eggs and yolks together, add sugar, salt and cream. Mix well. Add vanilla seed and pulp and continue
    whisking. Allow to rest 15 minutes so vanilla can infuse custard.
  2. In the meantime, heat a heavy-bottomed saucepan; add sugar and then water. Heat on high stirring constantly until sugar melts and caramel color develops. Be careful not to burn. Remove from heat and spoon 2 teaspoons each into 5, 6-inch diameter ramekins and allow to firm.
  3. Heat oven to 350 degrees.
  4. After custard has rested strain through a fine sieve to remove strands of egg white. Stir in espresso. Lightly brush sides of ramekins and the caramel with melted butter or coat with cooking spray.
  5. Fill ramekins about two-thirds full with custard and place in baking pan about the same height as the ramekins. Add tap water to the baking pan to the same level of the custard. Bake about 45 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool to desired serving temperature.
  6. To serve: Run a knife around edge, place serving plate over ramekin and flip over. Scrape out any residual caramel and drizzle over flan.

Recipe: Espresso Marinated Flank Steak

This recipe for Espresso Marinated Flank Steak with Plantain Chutney, developed by Juan Montalvo, looks scrumptious and we can’t wait to try it!

Flank Steak
2 pounds flank steak
1 cup espresso
1/4 cup balsamic vinegar
1/4 cup olive oil
1/4 cup honey
1/4 cup Worcestershire sauce
6 garlic cloves, minced
2 tbsp. black peppercorn, crushed

Whisk espresso, vinegar, olive oil, honey, Worcestershire sauce, garlic
and peppercorn in bowl. Place flank steak in a resealable plastic bag
and pour marinade into bag. Remove all the air from bag and
refrigerate for minimum 1 hour.

Remove steak from marinade. Place steak on medium high heat grill
and cook for 4-5 minutes per side. Transfer steak to cutting board and
let rest for 5-10 minutes before cutting. Slice thinly across the grain.

Plantain Chutney
3 ripe plantains (they should be yellow with black spots on the outside)
1 medium onion, diced
1 Jalapeno, seeded and minced
2 tbsp. honey
1/2 cup chicken stock
1 tbsp. olive oil

Spray baking dish with cooking spray. Peel plantain and place on
baking dish. Bake in a preheated 375F oven until well browned. Once
cooked, place plantain aside to cool. Cut plantain lengthwise and dice.

Pour olive oil into a medium heat sauce pan. Add onions and cook
until translucent. Add plantain, jalapeno, chicken stock, and honey,
salt and pepper to taste, cook for 5-10 minutes to warm all ingredients
together. Pour over the top of the sliced flank steak.

Makes 6 Servings

Recipe: Mayan Spice Sundae


Add a little kick to your holiday desserts! We created this sundae because we love the Mayan treat of orange slices coated in cayenne pepper that is found all over the Yucatan peninsula — and if you love a little spice with your sugar, we think you’ll definitely dig this!

Ingredients


Directions

Mix the orange, chocolate and cayenne together in a small bowl. Pull a double shot of espresso directly into it and then incorporate all three until well blended. Spoon a little bit of the sauce into the bottom of two serving bowls, put a scoop of ice cream into each of the serving bowls and then drizzle with the sauce. Garnish with orange slices or, if you’re looking for something muy caliente, more cayenne.

Health Watch: Caffeine & Alertness

You drink it to wake up, to focus more, to get you through the day — heck, even to sober up. But has the effect of caffeine on your central nervous system been overstated? A group of researchers from the National University of Ireland in Galway think so. In fact, they think that the only benefit you see from your caffeine consumption is to further your caffeine consumption.

Through their study, they were unable to find a measurable difference in alertness and cognitive ability in participants, and found that the only difference was the abatement of caffeine withdrawal symptoms regular caffeine consumers felt in the morning after their body had metabolized caffeine overnight.

For at least a month, they gave a participants either a placebo or a caffeine pill equal to one cup of coffee to take three times a day. They then tested their ability to concentrate, resulting in no discernible difference between the control group and the caffeine consumers. They also tested the control group’s reaction to caffeine after having not had the drug in their system for quite some time and were also unable to track a noticeable difference in their level of concentration between their placebo state and caffeinated state.

So if it’s not really waking us up, helping us focus and getting us through our day….why are we drinking it? Well, despite the position that drinking it may essentially be a self-fulfilling prophecy, we’ll keep drinking it for the taste! Yeah, that’s right — for the taste.

Recipe: Espresso Biscuits — Eggless

Here’s a great recipe for anyone who has an egg allergy — or if you’re in the mood for cookies but don’t have any eggs on hand!


Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup Dutch process cocoa powder
  • 1 tablespoon finely ground espresso beans
  • 1/2 lb unsalted butter,at room temperature
  • 3/4 cup confectioners sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350*F with two racks spaced evenly apart. Line two
    baking sheets with parchment paper. Sift together the flour, cocoa and
    ground espresso; set aside.
  2. In a bowl of an electric mixer fitted with the paddle
    attachment,combine the butter, confectioners sugar and vanilla; beat on
    medium speed until creamy, 3-4 minutes. Reduce speed to low, and
    gradually beat the flour mixture into the butter mixture, scraping down
    the sides of the bowl twice.
  3. Roll a heaping tablespoon of dough between the palms of your hands
    to form a ball. Place on prepared baking sheet; repeat with remaining
    dough, spacing cookies 2 inches apart. Place the tines of a fork into
    dough and gently flatten the ball into biscuit shape. Bake biscuits
    until just firm to the touch, 12 to 15 minutes, rotating half way
    through. Transfer to a wire rack to cool.

These are great to serve along with coffee or espresso when you’re entertaining.

(Recipe originally developed by Martha Stewart)