Café de Cacao Frappé

November 25, 2007


A coffee that doubles as a dessert … It’s a very special way to top off a meal. SAM

1/2 cup strong black coffee, cold
1/2 cup crushed ice
6 tablespoons crème de cacao liqueur
1 teaspoon white crème de menthe
1 large scoop vanilla ice cream
1/2 pint whipping cream, whipped
Cocoa powder for garnish

In a food processor fitted with the steel blade or in a blender, combine the coffee, ice, crème de cacao, crème de menthe, and ice cream. Pulse until smooth. Serve in chilled champagne flutes topped with whipped cream sprinkled with cocoa powder.
Makes 2 servings.

Frozen Aztec Mocha

September 30, 2007


Who says coffee has to be always the same? Surprise someone you love with this classic frozen espresso from John the Vienna Coffee guy. Who knows what will happen? SAM

2 ounces freshly brewed espresso or double strength coffee
2 ounces Ghirardelli Sweet Ground Chocolate & Cocoa Sauce
5 ounces fresh water (more or less to adjust consistency)
1 scoop vanilla ice cream
2 ounces orange juice
Dash of cinnamon
Dash of cayenne
16 ounces ice
Whipped cream and cocoa powder for garnish

Combine the coffee, cocoa sauce, water, and ice cream, blending for several seconds until smooth. Add the orange juice, cinnamon, cayenne, and ice. Garnish with whipped cream and a dash of cocoa powder.
Makes 1 glass.

Iced Dessert Coffee

September 2, 2007


This is one of those basic recipes you can stretch to almost infinite variety. Use your darkest French roast or your favorite flavored coffee. Add syrups, like raspberry or caramel. Iced coffee with chocolate syrup is fabulous! Serve it with a special biscotti like the one almostgotit makes with dried cranberries and pistachios. One taste of this, and your family and friends will adore you! SAM

16 ounces espresso or double-strength regular or flavored coffee
2 ounces flavored syrup, optional
Ice cubes
Confectioner’s sugar
Sweetened whipped cream

Combine coffee and syrup and pour into 2 iced-tea glasses filled with ice cubes. Serve with confectioner’s sugar and/or whipped cream.
Makes 2 servings.

Orange-Spice Coffee

August 12, 2007


Serve this spicy, great-smelling coffee and the one you love will always remember that certain summer Sunday. SAM

1 tablespoon firmly packed brown sugar
1/16 teaspoon ground cinnamon
1/16 teaspoon ground cloves
1/16 teaspoon freshly grated nutmeg
2 top-to-bottom strips of orange peel 1/4-inch wide, scraped clean of white rind
2 tablespoons orange liqueur, divided
2 cups hot strong coffee
Whipped cream or whipped topping

In a small bowl, combine the sugar, cinnamon, cloves, and nutmeg. Place 1 1/2 teaspoons of the spice mixture in each of 2 coffee mugs. Add 1 strip of orange peel and 1 tablespoon orange liqueur. Fill each cup with coffee and top with whipped cream.
Makes 2 servings.

Scotch Plaid Mocha

August 5, 2007


This recipe comes from Emily’s coffee guy, John Clark of the Vienna Coffee Company. John is a chemical engineer who, fortunately for all of his contentedly addicted customers, segued into coffee roasting. His coffees—and teas—are fabulous. This mocha will put a smile in your eyes and a song in your heart. SAM

1/2 ounce plus 1 teaspoon Ghirardelli Sweet Ground Chocolate and Cocoa Syrup, divided
1/2 ounce plus 1 teaspoon Ghirardelli Creamy Caramel Syrup, divided
1/2 ounce Monin Swiss Chocolate Syrup
2 (1-1/2 ounce) shots fresh hot espresso
10 ounces steamed milk (150 to 160 degrees F)
Whipped cream, slightly sweetened
Biscotti or Cocoa Drops

In a 16-ounce mug, stir together the three syrups with the espresso, mixing well. Pour the steamed milk to within 1/2 inch of the top (no foam) fast enough to gently blend the mocha and milk. DO NOT STIR AGAIN. Crown with whipped cream across the entire mug. Drizzle ribbons of Ghirardelli Caramel in one direction and Ghirardelli Sweet Chocolate in the other to create a plaid pattern. Top with a cherry and serve with crisp biscotti or Cocoa Drops.
Makes 1 (16-ounce) serving.