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.
You’ve got pals over for the big game, the end-of-summer barbecue, the block party — or all three — and you need something to serve up that is both sweet and caffeinated, right? Right. Well you know that Brandi’s got you covered with a sumptuous treat that will have you cheering for more.
- 8 cups of brewed coffee – we used Velton’s Twilight Blend
- 3/4 cup sugar
- 1/2 pint heavy cream
- 1/4 gallon chocolate ice cream
- 1/4 gallon vanilla ice cream
- Brew up a batch of your favorite coffee and, while it’s still hot, dissolve sugar into it.
- Chill for at least 45 minutes — more if you can do so.
- Add heavy cream and stir well, then chill until you are ready to serve.
- To serve, pour coffee mixture into a punch bowl. Scoop the ice cream into the mixture and blend together. Enjoy!
Queremos los dulcitos!
Brandi is bringin’ on the serious sugar with this blended drink, featuring Monin’s fabulous caramel sauce and butterscotch syrup. If you’re in the market for a cool treat and aren’t counting the calories, this frappe is totally up your alley.
Combine all ingredients in a blender and blend well until smooth and frothy!
If we leave Brandi alone long enough, she always goes to a place of sweetness and light … and booze! But since we know our way around a mojito — no questions asked — we were very excited by her delicious take on this lovely cocktail. Incorporating a trio of Monin syrups and fresh strawberries, we think you’ll follow suit!
- 1/2 oz. Monin Guava syrup
- 1/2 oz. Monin Mojito Mix syrup
- 1/2 oz. Monin Lime syrup
- 1 1/4 oz. rum
- 2 oz. fresh strawberries
- 2 mint leaves
- 1 1/2 cups of ice
Combine everything into the blender and blend well. Enjoy!
Like buttah, baby! Like buttah.
Because Brandi is hell bent on making the rest of us significantly more portly while she remains svelte, she has concocted yet another sinfully delicious recipe for us to tempt ourselves with! This is a perfect way to dress up that jar of peanut butter which has been hanging around the cupboard for a bit too long … if you need a reason to make something so yummy, that is. We’re pretty sure this is part of a balanced breakfast.
- 1/2 cup semisweet chocolate chips
- 1 & 1/2 cups smooth peanut butter
- 1/4 cup butter or margarine, softened
- 1/4 cup confectioner’s sugar
- 1 teaspoon vanilla extract
- 1 tablespoon espresso
- Melt chocolate chips in double boiler or microwave until smooth. Take care not to burn the chocolate and let it cool a bit so that it’s barely warm.
- Scrape melted chocolate into a large boil.
- Add peanut butter, butter, sugar and vanilla extract.
- Stir thoroughly to combine.
While the calendar reads summer, the seasons are already threatening to change on us here in the Pacific Northwest! Brandi decided to craft a lovely hot beverage using Bodum’s Hot Chocolate Maker. While using it makes it super easy — and fun! — you could also just heat everything up on the stove together and you’d get similar, albeit less frothy, results.
Heat milk (on stovetop or microwave – your call), add the sauces and salt, then mix well. Serve with a dangerous dose of whipped cream and enjoy!
Life is sweet when you’ve got Brandi around! Not only does she have a lovely demeanor, she also crafts deliciously naughty treats like this Mocha Syrup! Reminiscent of the chocolate chip pancakes from our youth, this syrup can also be used on ice cream or anything else that needs a healthy dose of rich mocha goodness!
- 1/2 cup strongly brewed drip coffee (we used Velton’s Twilight Blend — claro!)
- 1/4 cup cocoa powder
- 1/4 cup granulated sugar
- pinch of salt
- 1 teaspoon vanilla extract
In a small saucepan, whisk together the coffee, cocoa powder, sugar and salt, then bring to a simmer over medium-low heat. Stir continuously as the syrup begins to thicken — about 5 minutes. Remove from heat and stir in vanilla extract. Serve warmed or chilled over pancakes, ice cream, whatever your imagination brings
Muffins: The grab-and-go breakfast of champions! They’re slightly sweet and definitely delicious, with just enough carbs to get your day started but not so many that you fall asleep at your desk.
Now, I love pre-packaged muffin mixes with dehydrated fruit just as much as the next gal (have you ever tried those blueberries before mixing in the other ingredients? Yum!), but sometimes you want something different. Something less doped up with sugar and maybe just a tad more sophisticated, am I right?
Enter Glazed Chai Muffins. Oh yeah, breakfast just got awesome!
- 1/4 cup butter, softened
- 1/4 cup vegetable oil
- 1/4 cup white sugar
- 1/3 cup brown sugar
- 2 eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cup flour
- 3/4 cup milk
- 1/4 cup Monin Chai Tea Concentrate
- 2 tablespoons butter, melted
- 1 cup powdered sugar, sifted
- 1/2 tablespoon milk
- Cream together the butter, vegetable oil, white sugar, and brown sugar.
- Add eggs one at a time, beating until smooth.
- Stir in the baking powder, baking soda, salt, and vanilla. Mix well.
- In a small bowl, combine the milk with the Monin Chai Concentrate.
- Alternate stirring the flour and milk/chai into the butter mixture, mixing until fully incorporated.
- Pour mixture into a lined muffin tin and bake at 425 degrees F for 15 minutes or until a toothpick inserted comes out clean.
- After removing the muffins from the oven, prepare your glaze by combining the melted butter, powdered sugar, and milk. Whisk until smooth.
- Dip each muffin top into the glaze and place on a wire rack to cool.
Want to get even fancier? Sprinkle some cinnamon on top immediately after glazing.
Pair this with your morning cup of coffee or shot of espresso and you’re sure to get your day off to the right start!