SANDRA’S AFTERNOON CAFE MOCHA DELIGHT

A true-chocolate-lover's dream...

Serves: (1 large mug) | Yields: (About 2-2/3 cups)
Prep: 3 Mins. |
Microwave: 1 Min.

Posted by: Sandra at

INGREDIENTS

1 cup hot and freshly brewed coffee
¼ cup milk
1 tablespoon unsweetened cocoa powder
--(I prefer Hershey's)
1 tablespoon granulated sugar
1/8 teaspoon vanilla extract

Garnish:
--Prepared whipped cream
--Chocolate syrup

METHOD

While coffee is brewing, whisk milk, cocoa powder, and sugar in a large mug, and microwave on high for 1 minute. Add the vanilla, and freshly brewed coffee to the hot mocha mixture in the mug; whisk to combine. Top with whipped cream, and drizzle with chocolate syrup. ~ Enjoy!

SANDRA'S QUICK PUMPKIN SPICE LATTE GRANDE at HOME

I simply have an adoration
for anything pumpkin, thus
the creation of this hot
and tasty beverage...

Servings: (1 Grande, or 2 Regular Latte's)
Prep. 5 Mins.

INSTRUCTIONS

Pumpkin Spice Latte:
1 cup milk
1 heaping teaspoon dark brown sugar
¼ teaspoon vanilla extract
¼ teaspoon pumpkin pie spice (for recipe, click here:  Sandra's Pumpkin Pie Spice Blend)
¼ cup hot espresso (or double-strength coffee)

Topping Ingredients:
---1 heaping tablespoon sweetened whipped cream
---A pinch pumpkin pie spice

METHOD

Set out the blender on the counter. Begin brewing your hot espresso (or double-strength hot coffee.)

Meanwhile, heat the milk, brown sugar, vanilla extract, and pumpkin pie spice in a 2-cup glass measuring cup in the microwave on high for 2 minutes. Add the hot milk mixture to the blender. For safety, remove center of lid, and cover the blender with a kitchen towel to prevent splashing, and puree until mixture becomes frothy, about 15 seconds or so.

Pour hot espresso into a large mug, and then pour hot milk mixture from blender on top of espresso, reserving some of the top froth to spoon over top of latte, and then add a heaping dollop of sweet whipped cream, and a sprinkling of pumpkin pie spice. – Enjoy!

SANDRA'S (3) RECIPES: HOT COFFEE TODDIES

All 3 recipes for
hot toddies are immensely
spectacular on
cold winter days,
and especially nice
on St. Patrick's Day...

Serving: (1 each)

IRISH COFFEE

1 teaspoon raw sugar
--(or dark brown sugar)
1-1/2 ozs. Irish whiskey
4 ozs. hot coffee
Unsweetened whipped cream

Make the whipped cream, and coffee. Pour the whiskey over the sugar in an 8 oz. glass mug, and top with coffee within 1” of rim, then spoon cream over top, and serve.

(Note: If you use sweetened whipped cream the toddy tends to become too sweet.)

IRISH CREAM COFFEE

1-1/2 ozs. Irish whiskey
1/2 oz. Irish cream (I prefer Baileys)
1 teaspoon dark brown sugar
--(or raw sugar)
6 ozs. hot coffee
Unsweetened whipped cream

Make the whipped cream, and coffee. Pour the coffee over the brown sugar in an 8 oz. glass mug and stir to dissolve, adding the whiskey and Baileys Irish Cream within 1” of rim; spoon the whipped cream over top, and serve.

KEOKE COFFEE

1/2 oz. kahlua
1/2 oz. creme de cacoa
1/2 oz. Christian Brothers Brandy
4 ozs. hot coffee
Unsweetened whipped cream

Make whipped cream, and coffee. Add spirits to an 8 oz. glass mug, and stir to combine. Pour in coffee to within 1” of rim, then spoon whipped cream over top and serve.

(Credits: To a bartender in a famous downtown Anchorage restaurant who provided this Keoke Coffee recipe to me years ago.)