Just work with us here.
Brandi doesn’t eat meat and she’s not a fan of mushrooms, so how can she produce a delicious gravy that has depth of flavor, great consistency and will stand up well to a lovely mash? By incorporating espresso, of course!
- 1/4 cup olive oil
- 2 1/2 tablespoons coarsely chopped onion
- 2 1/2 garlic cloves — minced
- 2 shots of espresso
- 1/4 cup flour
- 1 – 2 cups of vegetable broth (to taste)
- 1/4 teaspoon dried sage (or to taste)
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon black pepper (or to taste)
- Over medium heat, warm olive oil and then add onions and garlic; saute until onion is translucent.
- Add espresso and stir to incorporate.
- Turn the heat down to low and add the flour, mixing well to create a roux.
- Slowly pour in the vegetable broth while whisking at the same time. Continue adding broth until the gravy has reached your desired thickness and consistency.
- Allow the gravy to cook on low heat for a few minutes while all of the flavors combine.
- Finish with sage, salt and pepper to taste.
Given the mas fuerte state of this week’s recipe, we learn what happens when Brandi isn’t brewin’ up booze-infused concoctions on the regular: She schools us! This cocktail is not for the faint of heart — or stomach — so venture only if you have a deep love of rum drinks, straight up.
- 1 1/2 oz rum
- 2 shots of espresso
- 1 oz Monin Dark Chocolate syrup
Combine all ingredients in a shaker and shake well to combine. Serve straight up in a chilled martini glass.
However, it has very little to do with combining food and coffee, which is my overarching mission in life. So, what would you say if I told you I recently made a wafflegato?
Your first question might be, ‘What’s a wafflegato?’ Well, it’s basically an affogato with the added amazingness of a Belgian waffle. Mmmm-hmmmm, I went there!
- Vanilla ice cream
- 2 shots of espresso (I used Velton’s Twilight Blend – can’t get enough of that stuff!)
- Monin caramel sauce
- Belgian waffle
- Place a large scoop of ice cream into a glass (I like the larger Bodum glasses for this, as it gives some room for the waffle!).
- Pull 2 shots directly into the glass, over the ice cream.
- Drizzle with caramel sauce and situate the waffle into the cup.
Now use your waffle to soak up some of that delicious espresso and ice cream mixture.
I’m very proud to say that I’ve finally busted down the stigma surrounding eating ice cream for breakfast. Waffles and espresso somehow make it all okay … in my head, at least!
We pride ourselves in being an open-minded, adventurous individual who is not afraid to try new things. But when Brandi came to us with her weekly recipe, we realized that we had finally walked up to the line that should not be crossed … and then we crossed it.
Don’t believe us? Watch her latest recipe video — which involves blending an entire donut — to witness the degradation.
- 1 cup cold coffee
- 1 cup vanilla almond milk
- 2 cups coffee ice cream
- 1 cup vanilla ice cream
- 1 large donut
- 4 ice cubes
Add all ingredients to the blender and blend well until everything is incorporated. Yields 3 large milkshakes.
The lovely colors, scents and chill of Autumn are upon us, and what better way to sit back and enjoy them but with a mug of hot apple cider? Brandi crafts a delicious variation using one of our favorite syrups — Spicy Red Cinnamon! Watch her steam it up on the Rocket.
Combine all ingredients in a steaming pitcher and heat to your preferred temperature using your espresso machine’s steam wand. Pour into a mug and enjoy!
We’re not going to serenade you about how we ‘accidentally’ answered your personal ad in the newspaper, lover, but we will make you one of your favorite drinks! Brandi incorporates Monin’s delicious coconut syrup into this straight-up version of one of our favorite swim-up bar offerings on the planet.
- 4 oz pineapple juice
- 3/4 oz heavy cream
- 1 oz Monin Coconut syrup
- 1 1/2 oz rum
In a shaker filled with ice, combine all ingredients and shake well to combine. Strain into a martini glass and sip while reminiscing about sunnier days.
With autumn slowly creeping up on us, we’ve been a bit sluggish around the office. In my mind, there is really only one option to cure us of our fall funk: Eat as many seasonal foods as possible and stay in a food coma until spring rolls around again!
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup butter, softened to room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups chopped apples
- Monin Caramel Sauce
- Stir flour, baking powder, baking soda, salt, cinnamon and nutmeg together.
- Beat together butter butter, white sugar, brown sugar and eggs until smooth.
- Mix in vanilla.
- Stir in apples, then stir in the flour mixture.
- Divide mixture between a greased, or lined, 12-cup muffin pan and bake in a 375 degree F oven for 20 minutes or until a toothpick inserted in the middle comes out clean.
- Drizzle with caramel syrup immediately before serving.
The greatest thing about this recipe? It’s technically a muffin, so you can guiltlessly eat them for breakfast!
Looking for a super simple sweet treat? This lovely recipe features a shot of espresso, a little sugar, a little cool frothed milk and some fun! Watch Brandi whip it up using Nespresso’s Gran Maestria capsule espresso machine and included Aero4 automatic frother.
- 1 teaspoon brown sugar
- Shot of espresso
- Milk – cold or hot frothed
- Tea biscuit
- Banana, diced
- Monin Caramel Sauce
Place brown sugar in the bottom of a demitasse. Add espresso and then pour frothed milk on top, leaving a bit of room at the top. Float the tea biscuit and diced banana on top of the milk, then drizzle with caramel sauce.
The leaves are changing, the air is getting a bit more crisp in the mornings and you might find yourself taking a long, serious look at that fleece in the closet. Like everything in life, the seasons must change, so why not welcome the arrival of autumn with a delicious beverage?
Brandi’s newest recipe uses the one-touch simplicity of the Breville Milk Cafe to do all the heavy lifting. Watch her whip up this lovely cocoa.
Combine syrup, sauce and milk in an automatic frother, then engage to combine them! Alternately, you could steam up or heat your milk separately, then stir sauce and syrup in afterward.