Iced Horchata Latte

Thursday, March 24th, 2016 by

Horchata2

Our new favorite hot weather coffee drink is a CBD tested and approved recipe from Bon Appetit: the iced horchata latte. Horchata is a creamy, sweet iced drink typically made with rice and nuts and flavored with cinnamon. We love it so much we developed an Horchata green tea (returning soon), which we drank all last summer over ice. This recipe combines ground coffee beans with traditional horchata ingredients for a drink that’s somewhere between horchata and cold brew. It’s delicious. We doubled the original quantities for better guzzling.

Ingredients 

  • 1/2 cup brown rice
  • tablespoons coffee beans (we used Jamaican Blue Mountain Style)
  • 1/2 cup raw almonds
  • cinnamon stick, crushed
  • 8 cups water
  • Pinch of kosher salt
  • Simple syrup to taste

Instructions:

Using a coffee grinder, coarsely grind the brown rice, followed by the coffee beans. Place in a large bowl along with the almonds, cinnamon stick, and water. Cover and refrigerate overnight.

Transfer the mixture to a blender and puree until very smooth. Strain through a fine-mesh sieve into a serving container. Serve immediately over ice, sweetening the latte to taste with simple syrup and salt. You can store the batch in the fridge for up to three days. Stir well before serving.

Creme Brulee Recipe

Friday, November 6th, 2015 by

Creme Brulee Splash

Creme brulee is very much a special occasion dessert. It’s pretty to look at, otherworldly to eat, and it’s really not all that difficult to make. If you’re intimidated by the kitchen torch thing, just buy one because they’re a lot of fun, and then read this great post on how to caramelize sugar responsibly. Homemade custard impresses the heck out of people and so do fire skills.

Sweet, vanilla-y and slightly smoky, our Creme Brulee has long been one of our most popular coffee flavors, and the dessert itself pairs well with coffee. Our shipping manager Lori recently whipped up a batch so good, we had to share her recipe:

Ingredients (for about six ramekins, 7 to 8 ounces each)

1 quart heavy cream
1 vanilla bean, scraped (substitute 1 tablespoon vanilla extract)
3/4 cups sugar
6 tablespoons superfine sugar
6 extra large egg yolks
2 quarts hot water

Directions

Preheat the oven to 325 degrees F.

Place the heavy cream, vanilla (the bean and the pulp or the extract if using) into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean.

Whisk together the sugar and the egg yolks until well blended. Add the cream to the mixture slowly, stirring continually. Pour into ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is just set, approximately 40 to 45 minutes. Refrigerate the ramekins after cooling for at least 2 hours (and up to 3 days).

Before serving, allow the creme brulee to sit unrefrigerated for at least 30 minutes prior to browning. Sprinkle a tablespoon or so of superfine sugar evenly on each ramekin. Using a torch, melt the sugar and form a hard, caramelized top. Feel free to burn it a little if you like that, but work quickly to avoid overheating the custard. Let sit 5 minutes, then crack it and enjoy!

Creme Brulee Newsletter

 

Super Easy Cold Brew: Two Methods

Friday, July 10th, 2015 by

Cold Brew

A while back we posted a fantastic article on how to cold brew coffee in large batches. Sweeter and less acidic than traditional iced coffee, cold brew truly deserves its current popularity. The instructions in our post couldn’t be easier, but they do involve cheesecloth, which is a turn-off to some (what aisle is that in?).

Recently we’ve been experimenting with some alternate cold brew methods using equipment intended for other things that we happened to have around. Here are two, cheesecloth-free cold brewing methods we like that get the job done without a mess.

What you will need (for both methods, yield: 4 servings)

3 cups cold water

2/3 cup coffee, ground for French press

Method 1: French press cold brew

Did you know your French press is a secret cold brewing machine? Cold brewing is no more messy or complicated than brewing hot coffee. In our video, we use a 34 oz press. Add the coffee, pour the cold water in, stir once and steep overnight (12 hours) before plunging.

Method 2: T-Sac cold brew

Attention tea lovers: we sell these inexpensive things called T-Sacs, which are empty paper tea bags you fill with loose-leaf tea and steep, no strainer required. It turns out they are also great for coffee. Divide the coffee into two number 4 T-Sacs, knot the top, and place in a container of water (we use a Mist Iced Tea Jug, but anything without a hole in the bottom will do the job). Give things a stir and refrigerate overnight. Remove the T-Sacs and enjoy.

Behind the Flavor: Black Forest Cake

Monday, June 22nd, 2015 by

Black Forest Splash

We unveiled a new flavor this month: Black Forest Cake, inspired by this delicious rustic version the traditional German dessert. While we feel Black Forest Cake coffee does the flavor justice, we did eat the cake pictured above in the name of research and feel slightly guilty that we didn’t share. So, here’s the recipe, adapted loosely from Butter and Brioche, baked by our shipping supervisor Lori.
While kirsch liqueur is traditionally used in the cherry topping, we skipped that step with store-bought cherry pie filling, but gave it a hillbilly twist, adding moonshine-soaked cherries on top. Consider it the rural New Jersey version.

Black Forest Cake Newsletter

Ingredients
For the cake (three layers):
  • 2-1/2 cups flour
  • 2/3 cup + 3 tbsp cocoa powder
  • 2 tsp baking powder
  • 2 tsp baking soda
  • Pinch of salt
  • 2 cups sugar
  • 2 large eggs (room temperature)
  • 1-1/3 cup sour cream (room temperature)
  • 1/2 cup (one stick) butter, melted
  • 2/3 cup + 3 tbsp boiling water
For the frosting:
  • 17.5 oz mascarpone cheese
  • 6-8 tablespoons confectioners’ sugar
  • 2/3 cup + 3 tablespoons cup heavy whipping cream
For the cherries:
Directions
Bake the cake:
  1. Heat an oven to 350 F. Grease and line three 7 inch cake pans.
  2. In a large bowl, sift together the flour, cocoa, baking powder, soda and salt. Stir to combine.
  3. Add the sugar, eggs, sour cream, butter and hot water. Stir gently until the batter is uniform and smooth.
  4. Divide between the three prepared cake pans.
  5. Bake for 25-30 minutes then let the cakes cool in their pans for 10 minutes before inverting onto a cooling rack. Let the cakes cool completely before leveling any domed tops and assembling.
Whip the cream:
  1. Beat the mascarpone and confectioners’ sugar until creamy. Add the cream and whip until thickened and spreadable, being carefully not to over whip and split the mixture.
Put it all together:
  1. Place the first cake layer on a serving platter. Spread a thick layer of the mascarpone cream frosting on-top. Place cherry topping over the frosting and gently press in to indent.
  2. Place the second cake layer over the first and repeat the layering process as before.
  3. Top with the third cake layer. Decorate with a generous amount of cherry filling, adding some moonshine cherries (recommended) to the mix. Refrigerator before serving.

Vietnamese Coffee Pops Recipe

Friday, June 19th, 2015 by

 

Coffee Pops

 

Combining rich coffee with sweetened condensed milk, Vietnamese iced coffee can quickly become a habit in the summer.  The traditional recipe uses a Vietnamese press, which brews a single serving of strong coffee into a glass containing sweetened condensed milk. Pour the mixture over ice and you’ve got something magical.

I’ve always thought this would be a fantastic ice cream flavor, but heat makes me lazy, and all that stirring sounds like hard labor. Popsicles to the rescue. Sweetened condensed milk is blended throughout the top and bottom layers of this recipe, so you get a nice mix of the coffee and sweet cream flavor at the top, finishing off with a little vanilla at the bottom.

What you’ll need

Popsicle molds for 12 pops

2 cups of cold dark coffee (we used our French Roast coffee, brewed in a French press and cooled)

1- 14 ounce can sweetened condensed milk

1/4 tsp vanilla extract

1-1/2 cups heavy cream

Non-stick cooking spray (optional)

Directions

  • Whisk the cold coffee and 2/3 cup of sweetened condensed milk together in a bowl and pour the mixture into your molds until each is about 3/4 full.*
  • Freeze for 2 hours or until the mixture is slushy, but frozen enough to hold a popsicle stick. The harder first layer is, the better the separation will be. A slightly softer layer will create a swirl effect, which is just as delicious.
  • In the meantime, mix together 6 tablespoons of the sweetened condensed milk, 1/4 teaspoon vanilla and 1-1/2 cups of the heavy cream.
  • Fill the remaining space in the molds with the cream mixture (you may have a little left over, depending on the size of the mold).
  • Freeze until very solid. Sweetened condensed milk takes a while to harden. Let it sit overnight or longer.

* A word about popsicle molds: 

Having a stick come out in your hand while the rest of your frozen treat remains stuck in the mold is a frustration no one should have to suffer ever. I recommend silicone molds, but managed to have success with the  old-fashioned plastic kind by spraying a little non-stick cooking spray inside before adding the coffee/milk mixture.

If that idea grosses you out, you can also dip the frozen pops in a bowl of warm water for 30 seconds or longer before pulling the sticks gently. I recommend doing that anyway, spray or no spray. While they are an awkward shape to eat, Dixie cup pops might be the simplest method of all. Simply peel the paper off, no tugging (or heartbreak) required.