February 5th, 2016 by Kate
If you don’t already know this, a smoothie is basically a milkshake, but you can drink it first thing in the morning and you don’t have to feel bad about yourself for that. You can even tell other people about it. So long as you use the word “smoothie” and not “milkshake,” you will be regarded a person who cares about health and has their stuff together, rather than someone who succumbs to vices before noon. This delicious and healthy caffeinated smoothie recipe was invented in honor of Valentine’s Day. Share it with someone special, or celebrate your true love for coffee and drink both servings yourself.
Ingredients (serves 2)
1 1/2 cups almond milk. We used sweetened dark chocolate almond milk, but substitute unsweetened if you prefer.
2 frozen bananas, cut into chunks
1 cup cold strong coffee (freeze it in an ice cube tray first for a thicker texture)
2 tablespoons peanut butter
Blend & enjoy!!
January 29th, 2016 by Kate
This delicious cheesecake was made by Lori, our multitalented shipping manager, using our Matcha green tea powder. Matcha is known and loved for its robust, slightly sweet flavor and gorgeous green color. Just a few teaspoons transform this traditional cheesecake recipe into something truly impressive. The chocolate crushed cookie crust is optional, but adds texture and a great color contrast.
1 1/2 lb cream cheese softened at room temperature
14-oz can sweetened condensed milk
4 large egg yolks 1 cup sour cream
1 tablespoon confectioners sugar
1 teaspoon vanilla
1 teaspoon lime zest (optional)
5 teaspoons matcha powder (plus more for dusting)
For the crust:
24 chocolate cookies-finely crushed
1/4 cup unsalted butter-melted
Preheat oven to 350 degrees F. Grease a 10-inch springform pan and set aside. Finely crush the cookies in a food processor. Add melted butter and blend until it’s all moistened. Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool. Reduce the oven temperature to 275 degrees and begin making the filling. Beat together the cream cheese and sweetened condensed milk. While beating, add the egg yolks one at a time and beat until very smooth. Add the sour cream, Confectioners sugar, vanilla, lime zest, and matcha. In a separate bowl, beat 4 egg whites with 1/2 t salt until stiff. Fold into the cheese mixture. Pour batter into a 10-inch springform pan lined with the crust. Bake at 275 degrees for 1 hour. Turn off the heat and let sit (door closed) for 45 minutes or more. The cake should cool completely in the oven. Run a knife around the inside of the pan and store in the refrigerator uncovered for the first few hours to prevent condensation. Remove from the pan when cold.
To serve, make sure the cake is dry and dust the top with matcha powder using a fine mesh sieve. Slice the cake while still cold using a thin, non-serrated knife and rinse the blade under hot water between slices. Another great slicing method: use a piece of dental floss, fishing line, or thin wire to cut through the cake. Drop one end at the bottom after each cut and pull it through!
January 22nd, 2016 by Kate
Turkish coffee is a strong, sometimes spiced coffee served with a little foam served in a demitasse or espresso cup. Meant to be savored slowly, not downed like an espresso shot, Turkish style brewing is an unfiltered stovetop method producing a very flavorful, caffeinated cup. The Internet is full of conflicting (and sometimes complicated) advice on the proper technique. This is our favorite method.
Ingredients (for two servings):
- 2 tablespoons finely ground coffee. Turkish is a grind level you can request when placing your order. If you’re grinding beans at home, you want a finer grind than espresso. The coffee should be a fine powder. Most supermarkets also have grinders with a Turkish setting. A City or French roast works best.
- Cardamom, cinnamon, cloves, or anise. Spices are optional. Add a pinch of whichever ground spice you choose. We add two whole cardamom pods to the pot while brewing.
- 2 teaspoons sugar. Sugar is also optional, and Turkish coffee is delicious with or without it.
- 6 ounces cold water. Cold water lengthens the brewing time, which produces a more flavorful cup.
Brewing Turkish coffee should only take a few minutes. The key is to keep a close eye on your pot the entire time, never letting the coffee fully boil. First, add all the ingredients to a Turkish coffee pot or small saucepan. The coffee will float on the top until it heats up, and then start to sink a little. Stir the mixture a few times and continue to heat until simmering.
When you see the coffee start to rise and foam begins to form at the top, lift the pot off the burner and stir. At this point, you can spoon some foam into your serving cups if you like. Return the pot to burner and continue to heat until the rising/foaming starts again. Remove the pot from the burner. Spoon more foam into your cups. Then pour the remaining coffee slowly to keep some of the sunken grounds in the pot. Allow the cups to sit for a minute so the grounds can settle, and enjoy!
If you would like to try your hand at fortune telling, leave a sip at the bottom, and follow these instructions to divining the future from the grounds!
January 8th, 2016 by Kate
It’s called an affogato and it’s perfect in its simplicity. All you need is a scoop or two of vanilla gelato and a single shot of freshly brewed espresso. While it’s pretty simple to make (pour the hot espresso over gelato), there are a few tricks to making an affogato great:
- Don’t skimp on the ingredients. The gelato (or ice cream if you prefer) should be good quality and the espresso fresh. Experiment with different flavors if you like. Caramel is delicious and a flavor with a little texture like chocolate chip would work well too.
- Make sure your gelato is very cold and scoop generously. Otherwise you will have a delicious bowl of cool soup. Chilling the bowl also helps.
- Make the espresso immediately before serving. Part of the fun of this dessert is the contrast between textures and temperatures. The espresso should be hot and served in something easy to pour.
- Optional: serve with a straw, unless you’re dining alone, in which case just put the bowl up to your face and drink all that melted deliciousness at the bottom. Waste nothing.