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1/2 cup chilled espresso or double-strength coffee (brew with 3-4 tbsp. coffee for every 6 oz water to achieve espresso-like strength)
1 1/4 cup small ice cubes
1/3 cup caramel syrup-or more to taste (see recipe below)
Whipped cream and caramel sundae syrup, optional
Brew coffee then stir in caramel syrup until dissolved. Cover and cool to room temperature. Chill in the refrigerator. Combine ice and chilled coffee mixture in a blender until the frappe is smooth. Pour into two tall, clear 12 oz glasses. Garnish with whipped cream and drizzle with caramel sundae syrup if desired. Serve with straws.
Caramel Syrup
1 cup light brown sugar, packed
1 cup water
1/4 cup evaporated milk
1 tsp. vanilla extract
Bring water, sugar, and milk to a boil. Simmer for 6 minutes, stirring frequently. Remove from heat, add vanilla extract, and cool. Store in the refrigerator in a covered container until ready to use. The syrup will keep for two weeks.
2 cups double-strength coffee, chilled (brew with 3-4 tbsp. coffee for every 6 oz water to achieve espresso-like strength)
1/3 cup powdered chocolate, e.g., Ghirardelli, Hershey's Cacao Reserve
1/3 cup sugar
1/2 cup chocolate chips
4 cups chopped or crushed ice
Whipped
cream, optional
Chocolate syrup, optional
Brew coffee double-strength. Add sugar and powdered chocolate to hot coffee and cover. Bring to room temperature, then chill. Fill blender with all ingredients except for optional cream and syrup. Blend until thick. Pour into tall glasses. Crown with whipped cream and drizzle with syrup if you like.
1/2 cup chilled espresso or double-strength coffee (brew with 3-4 tbsp. coffee for every 6 oz water to achieve espresso-like strength)
1 cup
cold milk
2 tbsp.
Cinnamon Dolce Syrup (see recipe below)
Ice
Brew coffee then add syrup and stir. Cover and cool, then chill in the refrigerator. Fill large, tall glass with ice. Pour chilled coffee mixture and cold milk over the ice.
Cinnamon Dolce Syrup
1 cup water
3/4 cup light brown sugar, packed
1 tsp. vanilla extract
1 tsp. ground cinnamon
Bring water, brown sugar, and cinnamon to a boil. Simmer for 5 minutes, stirring frequently. Remove from heat, add vanilla extract, and cool. Store in the refrigerator in a covered container. It will keep for two weeks.
1 cup cold milk
10 small ice cubes
2 tbsp. instant chocolate pudding mix
2 tbsp. powdered drinking chocolate
Vanilla syrup to taste (see recipe below)
Powdered or shaved chocolate, optional
Brew coffee then stir in cocoa powder and vanilla syrup until dissolved. Cover and chill. Combine coffee mixture and remaining ingredients (except garnish) in a blender until the ice is crushed and the shake is thick. Pour into tall glasses. Garnish with powdered or shaved chocolate if desired.
Vanilla Syrup
1 cup water
3/4 cup granulated sugar
1/2 tsp. vanilla extract
Bring water and sugar to a boil. Simmer for 5 minutes, stirring frequently. Remove from heat, add vanilla extract, and cool. Store in the refrigerator in a covered container for up to two weeks.
2 cinnamon sticks, broken into small pieces
3 cups cold water
1/8 tsp. ground cardamom
1/3 cup honey
Ice cubes
Half-and-half or milk
Combine ground coffee and cinnamon sticks. Using your customary brewing method, brew coffee mixture with the cold water. Add cardamom and honey to the hot coffee and stir until they dissolve. Cover and chill. Fill tall glasses with ice cubes. Pour roughly 2/3 cup chilled coffee into each glass and add half-and-half or milk to suit your taste. Serves 3-4.
3/4 cup double-strength coffee, chilled (brew with 3-4 tbsp. coffee for every 6 oz water to achieve espresso-like strength)
1 cup low-fat milk
3 tablespoons granulated sugar
2 cups ice
Whipped cream, optional
Brew double-strength coffee by measuring out twice the coffee grounds you typically use. Add sugar to the brewed coffee and stir. Cool the coffee mixture at room temperature, then cover and chill in the refrigerator.
Combine chilled coffee mixture, milk, and ice in a blender on high until the ice is crushed and the drink is smooth. Pour into two 16-ounce glasses, garnish with whipped cream, and serve with straws.
1/3 cup espresso or double-strength coffee (brew with 3-4 tbsp. coffee for every 6 oz water to achieve espresso-like strength)
4 tsp. vanilla syrup (refer to Mocha Frappe below for syrup recipe)
2 strips fresh orange peel
1/2 cup half-and-half
Crushed ice
Add vanilla syrup and orange peel to the hot coffee or espresso. Stir to combine and allow the mixture to steep for a minute or two. Remove the orange peel.
Pour half-and-half into the coffee and add the crushed ice. Top off the drink with a strip of orange peel, if you like. Serves one.
3/4 cup espresso or double-strength coffee, chilled (brew with 3-4 tbsp. coffee for every 6 oz water to achieve espresso-like strength)
1/4 cup powdered chocolate, e.g., Ghirardelli, Hershey's Cacao Reserve
18-22 small ice cubes
2 tbsp. vanilla syrup
Whipped cream or ice cream, optional
Brew the coffee, stir in powdered chocolate, cool to room temperature, then cover and chill in the refrigerator. Combine the ice, chilled coffee mixture, and vanilla syrup in a blender until the frappe is smooth. Pour into a large, tall glass. Garnish with whipped cream, a scoop of ice cream, or both. For a thicker frappe, add ice cream to the other ingredients before blending.
Vanilla Syrup
1 cup water
3/4 cup granulated sugar
1/2 tsp. vanilla extract
Bring water and sugar to a boil. Simmer for 5 minutes, stirring frequently. Remove from heat, add vanilla extract, and cool. Store in the refrigerator in a covered container. It will keep for two weeks.
2 shots espresso or 1/4 cup double-strength coffee, chilled (brew with 3-4 tbsp. coffee for every 6 oz water to achieve espresso-like strength)
2 tbsp vanilla syrup (see syrup recipe above for Mocha Frappe)
1 cup cold milk
2 tbsp caramel syrup (see recipe below)
Crushed ice
Whipped cream and caramel sundae syrup, optional
Pour the vanilla and caramel syrups into a 16 oz glass. Add the cold milk. Fill the glass with ice so that it nearly reaches the top. Pour the chilled coffee over the top. If this is done correctly, the coffee will only mix with about half of the milk and ice. Crown with whipped cream and drizzle on the remaining caramel sauce.
Caramel Syrup
1 cup light brown sugar, packed
1 cup water
1/4 cup evaporated milk
1 tsp. vanilla extract
Bring water, sugar, and milk to a boil. Simmer for 6 minutes, stirring frequently. Remove from heat, add vanilla extract, and cool. Store in the refrigerator in a covered container until ready to use. The syrup will keep for two weeks.
3-4 tbsp. vanilla syrup (see recipe below)
1/4 cup half-and-half
Ice
Fill a 16-ounce cup with ice. Pour the vanilla syrup over the ice, followed by the half-and-half and cold coffee. Serve with a straw. Makes one 16 oz serving.
Vanilla Syrup
1 cup water
3/4 cup granulated sugar
1/2 tsp. vanilla extract
Bring water and sugar to a boil. Simmer for 5 minutes, stirring frequently. Remove from heat, add vanilla extract, and cool. Store in the refrigerator in a covered container. It will keep for two weeks.
3/4 cup espresso or double-strength coffee, chilled (brew with 3-4 tbsp. coffee for every 6 oz water to achieve espresso-like strength)
1/4 cup quality powdered chocolate, e.g., Ghirardelli, Hershey's Cacao
18-22 small ice cubes
1-2 tbsp. peppermint syrup
Whipped cream or ice cream, optional
Brew the coffee, stir in powdered chocolate, cool to room temperature, then cover and chill in the refrigerator. Combine the ice, chilled coffee mixture, and syrup in a blender until the mixture is creamy and smooth. Pour into a large, tall glass. Garnish with whipped cream, a scoop of ice cream, or both. For a thicker texture, add ice cream to the other ingredients before blending.
Mint Syrup
1 cup water
3/4 cup granulated sugar
1 tsp. peppermint extract
Bring water and sugar to a boil. Simmer for 5 minutes. Remove from heat, add mint extract, and cool. Store in a covered container for up to two weeks.
Scribblers Coffee Company, Inc., Geneva, Ohio 44041 || A Fresh Approach to Roasted Beans