Nutella Coffee Shake

Ingredients:
2 table spoons of Nutella (yes table spoons, not Tbsp.)*
Cold Coffee
1 Tbsp. Vanilla Extract
Vanilla Ice Cream

Method:

Fill blender half way with Vanilla Ice Cream, add in Vanilla Extract and 1/2 C coffee (more if you want the flavor stronger)
Start the blender and mix until it has taken on a milkshake consistency, with the blender on high add in the first table spoon of Nutella.

You may need to use a wooden spoon handle to make sure the nutella makes it all the way into the blender so that it can get mixed in before it hardens. Repeat with second spoonful.
You’ll know that you’re successful when you see dark flecks of Nutella in your shake.

I recommend table spoons instead of Tbsp. measuring spoons for this recipe because for me, it’s easier to scoop the Nutella out of the spoons and I know many people don’t have multiple sets of measuring spoons, so table spoons are quicker and easier since this recipe needs to be made quickly

Nutella is not supposed to be refrigerated, it says so right on the container. If you do not get it into the middle of your shake in the blender fast enough, it will become sticky and tacky. Spoon it out and try again

Serve IMMEDIATELY!

White Chocolate Almond Coffee Recipe

White chocolate imparts a smooth and luscious flavor to coffee. The addition of almond sauce gives the drink a nutty and earthy taste that will uplift your senses. A variation of mocha coffee, which consists of espresso with milk and chocolate, this white chocolate almond coffee recipe is fit for the gods. Make it at home to treat your self to a divine drink or make it for your friends and family and feel like a professional barista.

Difficulty Level - Easy


Ingredients

1 cup steamed milk

1 Tablespoon chocolate sauce

2 tablespoon almond sauce

1 tablespoon espresso coffee

1 tablespoon white sugar


Preparation Instructions

1
Steam the milk and chocolate, almond sauce, sugar and pre- made espresso coffee. Stir well.

2
Top it with whipped cream, nuts, and little more chocolate sauce. Serve hot.

Chocolate Espresso Bread Pudding

Ingredients

6 oz (170 g) dark chocolate (70% cocoa solids), roughly chopped
3 cups (750 mL) 35% whipping cream, divided
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) freshly brewed espresso or
strong coffee
1/2 cup butter, cut into cubes
12 slices (1/2-inch/1 cm thick) day-old egg bread, brioche, or white bread
4 eggs

Preparation

Lightly butter a 13 x 9-inch (3 L) glass baking dish and set aside.

In a medium saucepan, combine chocolate, 2 cups (500 mL) of the cream, sugar, espresso and butter and melt over medium-low heat, stirring occasionally, until everything is smooth. Remove from heat and let cool slightly.

Meanwhile, place slices of bread on a cutting board and cut off crusts. Cut each slice diagonally into 4 triangles. Set aside.

In a large bowl, whisk eggs until blended. Gradually pour in chocolate mixture in a thin stream, whisking well to combine. Spoon a 1/2 inch (1 cm) layer of chocolate mixture over bottom of prepared dish. Place half the bread triangles over the chocolate, overlapping slightly as you go. Pour half of the remaining chocolate mixture over bread, then cover with remaining bread in same pattern as before. Pour remaining chocolate mixture over the top. Press the bread down all over with a fork to allow mixture to coat bread evenly. Allow dish to cool for 10 minutes, then cover with plastic wrap and refrigerate for at least 24 hours or for up to 48 hours.

To serve, preheat oven to 350°F (180°C). Remove plastic wrap from dish and bake for 40 to 45 minutes or until top is crunchy and pudding is set but pudding-like in the center. Let cool for at least 10 minutes.

In a chilled bowl, whip remaining cream and serve with warm pudding.

Iced Coffee Concentrate

INGREDIENTS:

1 gallon water (I buy a gallon of drinking water)
1 lb bag of your favorite rich coffee (course ground if ya can get it)
Coffee filters or several layers of cheesecloth
a fine mesh strainer.
a large bowl
pitcher (big enough to hold a gallon)

DIRECTIONS:

Pour gallon of water into your large bowl.
Dump the entire bag of coffee into the water/bowl.
Stir to make sure all grounds are saturated with water.
Walk away, for 12 hours or overnight.
line a mesh strainer with a coffee filter or several layers of cheese-cloth, set the strainer on top of your pitcher.
Pour (or ladle) your coffee mixture into the strainer. (this part takes awhile... I often had to walk away while it filtered into the pitcher) If using coffee filters, you might have to replace them several times during the filtering process.
Once all the coffee concentrate has been filtered, stick it in the fridge (it will last for a month!)

Magical Coffee

INGREDIENTS:


2/3 cups coarsely ground coffee
3 cups water
1 teaspoon cinnamon
3 tablespoons dark brown sugar


PROCEDURE:


Put ingredients in a quart jar and stir. Cover and refrigerate overnight.
The Finished Drink
milk, half and half, or cream ice

Pour the coffee base through a sieve or strainer into a bowl, then strain back into jar for easy storage. For each drink: Fill a tall glass halfway with ice. Pour in coffee until glass is about 3/4 full, and add milk/half and half/cream to taste. Die of happiness.

Banana Coffee Morning Scones

Makes 8 to 10 scones 

Start your day with a double shot of coffee – sip a mugful while nibbling a banana coffee scone. 

Ingredients: 
2 cups whole-wheat flour (or mixture of half whole-wheat and half all-purpse flour) 
4 teaspoons baking powder 
1/2 teaspoon kosher salt 
1/4 cup granulated sugar 
1/2 cup unsalted butter 
1/2 cup ripe banana, mashed (about 1 to 2 bananas) 
1/4 cup low-fat milk 
1/4 cup strong black coffee at room temperature 
1 teaspoon pure vanilla extract 

Directions: 
1. Heat oven to 425 degrees F. and lightly grease a baking sheet. In large bowl, whisk together flour, baking powder, salt and sugar. Using a pastry blender or two forks, cut in butter until mixture looks like breadcrumbs. 

2. In a small bowl, whisk together banana, milk, coffee and vanilla. Add to dry mixture, mixing gently to make a slightly wet dough. 

3. Turn dough out on a lightly floured counter, and knead gently for about 30 seconds, forming it into a round flat disk. With a rolling pin, roll dough to a 1/2-inch thickness. Cut into evenly sized triangles (cut like you would a pie) and place on baking sheet. Bake 15 minutes or until lightly browned and the scones sound hollow when tapped.

Chocolate Dream

Ingredients (Serves 1)

100 ml coffee
20 ml coffee liqueur
20 ml Baileys Cream
10 ml Crème de Coca
30 ml chocolate syrup
1 tbs whipped cream
Preparation:

Put all the ingredients except the coffee and whipped cream in a latte macchiato glass. Top up with hot coffee, cover with whipped cream and garnish with a few drops of chocolate syrup