Our Favourite Coffee Recipes
Mmmmmm… Here are some of our favourite coffee recipes that we would like to share with you. We recommend that you use Organic, Fair Trade ingredients wherever possible. The finished product tastes so much better and the farmers who produce Organic, Fair Trade ingredients receive additional income for their crops and work at protecting the environment. We like to use Cocoa Camino Products in our recipes and have provided information from their site below. Send us your feedback, we would love to know what you think of our selection. Enjoy!
Kyoto Chocolate Syrup
- 1 ½ cups of cane sugar
- ¾ cups of raw cocoa powder
- Dash of sea salt
- 1 cup of hot water
- ½ fresh vanilla bean (minced)
In a small saucepan, blend the sugar, cocoa powder and salt. Slowly add in water, stir constantly with a wisk to make sure the mixture is smooth. Cook over low to medium heat until just before your chocolate starts to bubble (you should see one or two bubbles come to the surface). Remove from heat and stir gently for 3 minutes. Add in minced vanilla. Cool. Pour into a sealable container and place in the refrigerator. Great on ice cream or as an addition to beverages.
Coffee Frappe
- 18-22 ice cubes, crushed
- 7 oz of double-strength coffee, chilled
- 2 tablespoons of sugar
- 2 tablespoons of flavoured syrup, ie. vanilla, hazelnut, raspberry or other flavour
- Whipped cream for garnish
Place the ice, coffee, sugar and syrup in a blender. Blend until the frappe is smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream.
Latte Smoothie – Coffee Frappe
- 18-22 ice cubes, crushed
- 7 oz of double-strength coffee, chilled
- 2 tablespoons of sugar
- 2 tablespoons of flavoured syrup, ie. vanilla, hazelnut, rasberry or other flavour
- Whipped cream for garnish
Place the ice, coffee, sugar and syrup in a blender. Blend until the frappe is smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream.
Mexican Coffee – Mocha Frappucino
- 2 shots (3 oz.) espresso
- 1/4 cup granulated sugar
- 2 1/2 cups low-fat milk
- 1 tablespoon of pectin
- 1 pinch of cocoa powder
- 2 tablespoons of chocolate chips
Stir sugar, cocoa and chocolate chips into espresso. Cool mixture. Stir milk and pectin into espresso mixture until pectin is dissolved. Fill a glass with ice and either serve mixture over ice, or pour glass contents into blender and blend for 30-45 seconds. Enjoy!
Godiva Irish Coffee
- 1 1/2 oz Godiva Liqueur
- 3/4 oz Irish Cream Liqueur
- 4 oz Hot Coffee
Pour coffee and liqueurs into mug and stir. Top with whipped cream.
Turkish Coffee
- 3/4 cup of water
- 1 tablespoon of coffee ground to a fine powder, any fine dark roast will do, but we like Sumatra
- 1 cardamon pod
Combine water and sugar in an Ibrik or small saucepan. Bring to a boil; then remove from heat and add coffee and cardamon. Stir well and return to heat. When coffee foams up, remove form heat and let grounds settle. Repeat twice more. Pour into cups; let grounds settle before drinking. Serve with a small cup of water.
Kahlua
- 2 Cups fine fresh ground coffee (go for the BOLD stuff!)
- 7 Cups white granulated cane sugar (I like organic – not heavily processed and has natural molasses in it – makes sweeter liquor)
- 1 Quart water (I use distilled bottled water – hate tap water…sometimes it has nasty odor or flavour)
- 1 Quart 80 proof vodka (no particular brand) or alcool (available at most liquor stores)
- 1 Whole vanilla bean
- 2 1-Quart sized, sealable glass containers
Bring the water to a full boil.Remove from heat and add the coffee and the sugar. Stir constantly until the sugar and coffee are completely dissolved.Strain out the grounds. Allow to cool. Add vodka or Alcool and stir. Pour into two separate 1-quart, seal-able glass containers. Drop one half of the vanilla bean into each container. Seal tightly. Apply a label or tie a note around the container identifying its contents and the date it was made. Allow the product to age by placing in a cool, dark place where they will be undisturbed for at least 30 days; the longer, the better. **Clean, empty 750 ml. wine bottles are great to use as your glass containers. (Remove the wine label.) Seal the wine bottles with vacuum-type bottle or soda container sealing caps (available at most grocery stores). GOOD LUCK!
Other Organic Ingredients…
Cocoa
Cocoa has traditionally been one of the most pesticide-intensive crops in the world. In particular, the use of Lindane (an organochlorine pesticide) in cocoa production is a health hazard for farmers, wildlife and consumers. The Organic cocoa used in Cocoa Camino products is grown without chemical fertilizers or pesticides. Organic and shade grown agricultural techniques encourage careful stewardship of the environment to improve cocoa quality and yields.
This helps to ensure environmental sustainability and healthy communities for the future.
Sugar
Organic sugar is minimally processed and harvested by hand. As crop-burning (slash and burn) techniques are not used, there are no traces of sulfur found on the cane or the land. There are no added chemical additives and no bleaching (via sulfur-dioxide) of the sugar. By eliminating polluting chemicals from entering the soil, groundwater, plants and atmosphere, these organic processes help to protect the environment.