Orange Flavored Coffee in a Jar
1/4 cup of Instant Coffee or Espresso
1/3 cup of Sugar
1/4 cup of Powdered Creamer
1 Orange Flavored piece of Hard Candy
Simply put all the ingredients in a blender and blend on high until it is well blended. Store the coffee in a jar to keep the air out.
Add 1 to 2 tablespoons of Orange Flavored Coffee Mix in a mug. Add 3/4 cup boiling water and stir until dissolved. For something a little bit extra special, garnish with a touch of cinnamon on top.
Chocolate Covered Coffee Beans
Get yourself some top-quality, preferably organic, coffee beans. Since these will be eaten whole in the form of Chocolate Covered Espresso Beans, it’s preferable to use Arabica coffee beans rather than Robusta coffee beans. Arabica is less bitter, and contains considerably less caffeine. For hard-core coffee addicts, however, Arabica may not contain enough ‘kick’. If the beans aren’t already roasted, put them in the microwave and keep them there for about 15 minutes, at 400° Fahrenheit.
Choose your chocolate. Any baking chocolate will do. Melt it according to the pkg.
Put the coffee beans on a baking sheet covered with wax paper, and pour molten chocolate over it. Ensure that the beans are laid out in a single layer, and not too far apart from each other. They should be fully covered all around with the chocolate. After the beans have cooled down somewhat, put the whole sheet in a freezer.
If you need glossier, individual beans, you need to use candy molds. Put individual beans in the moulds, and then pour the chocolate. The beans will be easier to pop out of their moulds if you mix a little peanut butter with the chocolate. This process is lengthier, but yields better-looking nuggets that are of more commercial value – that is, if you’re thinking of selling your Chocolate Covered Espresso Beans.
Another recipe for same thing:
How to make it
- Melt chocolate in the top of a double boiler.
- Place 1/3 of the coffee beans in the melted chocolate. Stir around until coated. Remove your coated coffee beans from the chocolate and place on wax paper. Do not allow them to touch each other. Continue coating your coffee beans until all are finished.
- If desired, roll your chocolate covered coffee beans in cocoa powder before they harden.
- Let your chocolate covered beans harden overnight. If you are in a hurry, put them in the freezer for half an hour.
- Store in an airtight container.
|Tip from Sheri: Try using a chocolate orange (the candy) as your coating for a different twist.
Frozen Frappucinno on a Stick
What you need to pull off this trick:
- Strong coffee or espresso
- Cream (optional)
- Popsicle trays or small cups and sticks
- Chocolate syrup (for mocha frappuccino)
To kick things off, brew up some double-strength coffee or espresso!
Frappuccinos come with something called “whip” on top. I know because I’ve heard the friendly *$s baristas ask customers if they “want that with whip.” I took this to be some kind of whipped cream. To simulate “whip,” I mixed up some heavy whipping cream with a bit of sugar. You can use milk instead. If you don’t have an immersion blender, a whisk will do.
Fill the tops of your popsicle molds with a little bit of whip and freeze. This will give your frappuccino a nice topping of whip when it’s done. If you’re someone who says”no thanks” when the friendly barista offers you “whip,” you may skip this part..
mix your strong coffee or espresso with milk and sugar. I like this ratio:
4 parts coffee : 4 parts milk : 1 part sugar
or 1 cup coffee, 1 cup milk and 1/4 cup sugar
Add some chocolate syrup to your liking for mocha frappuccino.
If you have sticks that come with your popsicle mold, use those. I thought mine looked dumb, so I used some stirrers generously provided by the friendly folks at *$s. In order to keep them upright, I wrapped the top of the molds with plastic and stuck the sticks in through little slit.After they’re good and frozen, your frappuccinos on sticks are ready to enjoy! Running a little warm water over the base of the mold will help them release cleanly.