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Recipes for Success - Drinks Brew Up Some Fast Cash Use the Internet Check the web sites of any of the flavored syrup manufacturers. You'll find more recipes than you could make in a lifetime: Coffee House Favorites Mocha Blend the cocoa and steamed milk. Pour the espresso through the steamed milk. Either serve hot in a twelve-ounce cup, or, pour over ice in 16-ounce cup. Granita Brew 3 pots of espresso coffee using 3.2 ounces (.2 on digital scale) of coffee per pot. Add 1 cup of sugar and 8 ounces of Hazelnut syrup. Brew coffee, mix with sugar and syrup, mix well and let cool. Next morning add 1 gallon of 10% ice cream mix (available from your dairy this is what an ice cream store uses for custard. It comes in on gallon container and is a liquid.) Mix well and serve through a “granita” machine. Makes 2.5 gallons. Cherry Jubilee In a 2-gallon container, dilute sugar with small amount of hot water. Pour in syrups, and fill container with cold water. Mix well and serve in “granita” machine. Chocolate Coffee Cooler Brew 2 pots of Special Blend coffee using 3.2 ounces of coffee (.2 on digital scale) per pot (64 ounces of water). Add 2 cups sugar to hot coffee, mix. Add 4 tablespoons of vanilla extract. Mix well and let cool. Add 1 gallon of chocolate milk (a good source of chocolate milk is Nestle’ Chocolate Milk in ½ gallon containers at the grocery store). Mix well; serve over ice in 16 ounce cups. Serve with shipped cream topped with cinnamon and a chocolate covered espresso bean for garnish. Viennese Coffee Blend all ingredients in a large mixing cup (a 20 ounce metal frothing pitcher works well). Serve with whipped cream topped with cinnamon. Seattle Slush Prepare a mixture of toddy coffee. Buy a toddy coffee brewer and brew a coffee concentrate (Cold coffee brewing is easy. Take a pound of ground coffee and soak it in 64 ounces of cold water for 12 to 18 hours. Then strain the liquid. This is a great coffee concentrate. The toddy maker makes it easy.) Fill a 16-ounce cup with ice. Add 1 or 2 ounces of coffee concentrate and milk to top. In a blend, add once scoop of cocoa mix and blend mixture to a fine slush. Sweeten or add syrups to taste. Caramel Melt Away Almond Joy Caramel Mocha Blend the cocoa and steamed milk. Combine caramel syrup with the espresso. Pour together with a flourish into a 12 oz cup. Mixing is much easier with a hand mixer that has a blade at the end that fits into an 8 or 12 oz. cup. Braun makes them and they are readily available at department stores.
More Drinks – Cold – courtesy of friends. Strawberry Shrub Mash berries (blender) and let stand in their juice. Blend sugar, lemon juice. Refrigerate mixture (you can vary the quantity to your demand) For each serving; pour ½ cup of chilled mixture into a tall glass half filled with ice. Fill with water or mineral water. Apricot Frappe Blend well. Freeze. Blend until slushy. Serve immediately. Experiment with this one. You may blend with ice and serve without freezing for example. Smoothie Classico Pour orange juice into blender. Add strawberries and bananas. Blend until smooth. Pink Cow In a blender, whirl milk with strawberries and frozen orange juice concentrate. Taste and blend the sugar as needed.
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