We 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.
There 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.
With 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!
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.
Now, 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
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
Combine 1/2 cup of orange juice and the sugar in a small saucepan over medium heat. Stir until sugar dissolves.
Remove from heat and allow to cool. Add remaining orange juice to mixture and place in refrigerator to chill.
Once chilled, combine the orange juice mixture, vanilla yogurt, heavy cream and orange zest; pour into the ice cream bowl.
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).
Once mixture is frozen, transfer to a freezer safe container; you can freeze it for up to 1 week.
As the seasons change each year from splendid summer to austere autumn, so arrives the legendary Pumpkin Spice Latte. This year, Sam had had more than enough and attempted to launch a full-scale boycott against … with only very minimal success (sorry, Sam). But in deference to her cause, Brandi decided to take a little bit of a mad scientist approach to this favorite seasonal drink by incorporating both caramel (AKA Kat’s body lotion) and candied orange into it!
Watch as she uses the Saeco Exprelia Evo to produce this delicious twist on the Pumpkin Spice latte. Yes, we were surprised by how truly delicious it was! We highly recommend that you craft this gem yourself and surprise those around you with your unique re-imagining of a rather cliche beverage.
Brandi’s at it again with her favorite little coffee robot, the Jura GIGA 5!
This sophisticated espresso machine incorporates a ton of fancy features, including dual bean hoppers, one-touch cappuccino and an extensive drink menu that covers all the traditional drinks (like latte macchiatos and cappuccinos) as well as offering up a selection of rather unique recipes. They’re fun and super easy to make, as the GIGA 5 will outline the ingredients and then guide you through creation — at the touch of a few different buttons!
In this video, Brandi takes on the rather tasty Marochino:
Do you think you’re ready for this gelee? We think you are!
If you’re in the market for a super fun and fairly simple coffee-infused dessert, this recipe is a great choice! In addition to having fun while you make it, you could get creative in how you serve it, too — in demitasse with a dollop of whipped cream on top, in chilled coupe stemware with a dash of cinnamon to finish it off, in elegant serving spoons with a side of dark chocolate.
Watch as Brandi creates this delectable treat!
Video: Coffee Gelee Recipe
6 tablespoons ground coffee (ground for a pour over / Chemex)
2 1/4 cups boiling water plus 1 tablespoon cold water
1/2 cup granulated sugar
1 1/2 teaspoons unflavored gelatin
2 teaspoons vanilla
Using a non-electric brew method (like a pour over or Chemex,) brew your coffee with 2 cups of the hot water.
In a saucepan, bring the remaining 1/4 cup of water and all of the sugar to a boil until sugar has dissolved, creating a simple syrup. Remove the pan from heat.
Soften the gelatin by sprinkling it with the 1 tablespoon of cold water and let it sit for about a minute.
Combine hot coffee, simple syrup and vanilla, then add the gelatin and stir until the gelatin has completely dissolved.
Put the mixture in a bowl and chill, covered, until it has softly set — about 8 hours.
When you think of ‘Seattle Coffee Gear’ you probably don’t immediately think ‘Breville Smart Scoop Ice Cream Maker.’ Yeah, we get that; but that doesn’t mean that taking your favorite coffee gear and combining it with a home ice cream maker is a bad idea. Or maybe it is. Maybe, for all of our sakes, we should just stop this right here. Maybe this is the line that we shall not pass! This is the moment that, when we look back, we’ll know we took a stand and said no to delicious frozen dairy and sorbets made at the touch of a button! Today could be the day that we change history.
But we’re not. Oh, no, we are not. Instead, we are embracing our new favorite dessert contraption and using it to devise a wide array of devilish desserts! Because, why not? If you’ve already owned your love for making coffee at home, then is it really that much of a stretch to own your love of making iced treats at home? We think not.
So watch as Gail shows us the ins and outs of the Breville Smart Scoop — the one and only ice cream maker that we’ll be carrying. Use it to make espresso gelato! Coffee ice cream! Cherry-Mojito sorbet! Whatever your sweet little heart desires. It’s super easy, as Gail demonstrates in this video crew review.
It’s not a bomber nor is it a particularly funky pop group from the 80’s. It is, however, a delicious latte recipe inspired by the cocktail of the same name featuring Irish cream and orange liqueurs.
This sobriety-friendly version, however, infuses two Monin syrups (Irish Cream and Mandarin Orange) with espresso and tops it all off with delicious frothed milk. Sound good? Watch Brandi whip it up for us using the Jura Ena Micro One and Automatic Milk Frother!
The Crew at Seattle Coffee Gear knows what it feels like to spend hours practicing latte art while family members scratch their heads in confusion at so much spilled milk. Sometimes it feels like a lonely life for the home barista on a mission to master espresso drinks. Who is there to understand your triumphs and tribulations? But you are not alone in your caffeinated quest! In the spirit of coffee camaraderie, we offer insight into how other coffee friends use their coffee gear. If you would like to share the recipe for your signature drink, send us an email!
What do you get when you find a La Pavoni Europiccola 8 and a Rancilio Rocky doserless grinder squirreled away in the kitchenette above a remotely located chainsaw retailer? If you are lucky, and I mean VERY lucky, you will get a ‘BOB-uccino.’ This is the best drink in town and nobody knows it! Here’s the secret recipe revealed:
3.5 ounces fresh milk, steamed to 145-150F degrees
First, you need an Uncle Bob. These are getting harder to come by. I encountered one in the far reaches of Alaska this summer — a crusty old dude on the exterior with a hidden soft spot for a properly prepared cappuccino.
Froth the milk to your desired consistency, tap and swirl the frothing pitcher to decrease bubbles if necessary. Set aside. Extract the espresso shots. These are perfectly timed, perfectly executed manual shots. It takes time, patience and the skill of a master mechanic to consider humidity, roast date and moon phase (or other factors he will make up and explain to you in all seriousness).
Uncle Bob’s preferred glass is not commonly used in the US; it is the Bormioli Rocco Verdi Oslo Cappuccino glass. They are the right size (7.2333 ounces) and proportion for a cappuccino. ‘This allows approximately .321 inches of lip engagement at the rim for full oral satisfaction,’ explains the master.
The flavor is very special because the milk foam is light and airy while the dark rum adds more depth and caramelization than vanilla alone. Remember our family motto, ‘You can’t drink all day if you don’t start in the morning,’ so try a Bob-uccino this weekend!