A little bit sweet, a little bit spicy … no, we’re not talking about Brandi (this time!), we’re talking about today’s recipe. We love how the sweet and spicy flavor of Monin’s chai tea concentrate blends with the creaminess of soy milk, so this iced beverage is certainly one of our summertime favorites. Watch her shake it up.
In a cocktail shaker, combine all ingredients and shake it like your life depends on it! Okay, maybe not that fiercely — but definitely make sure everything is well combined and on the frothy side. Pour over ice in a pint glass and serve!
Yes, we’re serious. No, we can’t believe we are, either. We probably shouldn’t let Brandi choose her recipes on her own anymore after she brought this bad boy out to play. Who on earth blends up a slice of chocolate cake and then drinks it?! Probably the same person who blends up a donut.
We apologize in advance for any and all of the havoc this wreaks on your lovely figure, love. Ijole!
4 cups vanilla ice cream
1/2 – 1 cup milk
(1) 8 oz. slice of chocolate cake
2 shots of espresso
In a blender, puree the ice cream and the milk together. Add the cake and the espresso shot, continuing to blend and adding more milk (as needed) to get the right consistency. Serve with a straw and spoon in a pint glass, preferably away from any reflective surfaces.
One of the reasons we love sangria so much is that there is a seemingly endless number of ways to prepare it. In fact, you could probably drink sangria every night of the year and never have the same flavor combination twice. (And we’d be more than willing to test this hypothesis … you know, for science!)
This sangria recipe is perfect for summer because it incorporates a little bit of a tropical note, so even if you can’t enjoy it beach-side, you’ll feel like you are. Watch as Brandi crafts a pitcher of this deliciously refreshing beverage.
If there’s one word that we can use to describe many of the recipes integrated into Jura’s GIGA 5, it’s interesting. Many of them include the combination of ingredients that we wouldn’t have previously considered, but actually end up tasting quite nice.
Case in point: the Red Cool, which is a variation of the White Cool we crafted awhile ago. Watch as Brandi let’s the Giga do the heavy lifting to create this refreshing drink.
4 teaspoons Campari
1.5 oz espresso
Fill your serving glass with ice. Pour the Campari over the ice and then fill the glass with carbonated lemonade about 2/3 of the way. Pull your shot of espresso and pour it over the lemonade to create a layered look. Serve with two straws so that you can mix everything together before enjoying.
If you find yourself with a few ‘vintage’ bananas, you have one of two choices: Whip up a delicious banana licuado or whip up a delicious banana bread. If you have several over-ripe bananas at your disposal, we highly recommend that you whip up both, but if not — and you’re all smoothied out — Brandi’s espresso-infused take on a classic is the best thing you can do for yourself today.
Armed with a slightly altered version of her Grandmother’s recipe, watch Brandi craft us a loaf of this ultra-moist recipe.
3 very ripe bananas
1/2 cup butter
1 cup sugar
1 teaspoon vanilla extract
2 shots of espresso (room temperature)
1 1/2 cups of flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
pinch of salt
Grease a bread / loaf pan and preheat the oven to 300F.
Beat the bananas until they are mostly liquid; add the eggs and blend.
In a separate bowl, cream the butter and slowly add the sugar; beat until fluffy.
Add the banana mixture, vanilla extract and espresso to the creamed sugar.
Combine flour, baking soda and baking powder, then blend it into the batter.
Transfer batter to greased pan and bake for 1 1/4 hours, or until firm to the touch.
We really wish that summer would actually come by Seattle and stay awhile. We really, really, really, really wish it would. But every year, we find ourselves in the same disappointed place … so you’d think we’d be used to it by now, right? Wrong! Why accept the reality of lackluster summers in the Pacific Northwest when you can use it as a prime opportunity to complain about the lackluster summers of the Pacific Northwest?
One method in which we register our surlitude is to craft deliciously refreshing beverages that we know would be amazing to sip under the hot sun as we work through the ol’ mini-golf course. And even though we have to don our rain jackets and most of our hazards are actually mud puddles, you know that we will be sipping this lovely Arnold Palmer-inspired drink this weekend … and you should, too.
While the sun keeps playing hide and seek with us here in the Pacific Northwest, we’re pretty sure that the rest of the you are having a hot and summery blast right now! Well, if you’re on this side of the equator, that is.
What better way to beat the heat than with a cool and delectable treat? Check out this super easy gelato recipe, courtesy of Brandi and Breville’s rockin’ Smart Scoop ice cream maker.
Even if you don’t have a gluten allergy, we think that if you can make something without gluten that tastes amazing, why not make it without gluten? Brandi found this delicious recipe and we whipped it up in our new studio kitchen.
1 1/2 cups almond flour
2 tablespoons finely ground coffee
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
pinch of salt
4 tablespoons coconut oil (+ more for greasing the pan)
4 tablespoons maple syrup
1 teaspoon vanilla extract
4 oz dark chocolate
4 tablespoons coconut milk
Preheat the oven to 350F and grease a mini muffin tin well with coconut oil.
Combine all the dry ingredients for the muffins (flour, coffee, baking soda, nutmeg and salt).
Add the wet ingredients (eggs, coconut oil, maple syrup and vanilla extract) and use a mixer to combine everything together until it’s nice and smooth.
Fill the greased muffin tins about 3/4 full; you should have just barely enough to make 24, so scrape that bowl!
Bake for 8 – 9 minutes, test with a toothpick to ensure it comes back clean.
Allow the muffins to cool.
To make the ganache, combine the coconut milk and the chocolate together and melt using either a microwave or a double boiler on the stove. Mix until super smooth.
Top the cooled muffins with the ganache and serve.