The holidays are upon us, and our thoughts cannot help but turn to festive dinners with scrumptious desserts and fireside drinks topped with mountains of whipped cream. To usher in the holiday season, we have compiled a few of our favorite recipes using Joffrey’s coffees in delicious ways.
It would not be the holiday season without gingerbread! Treat yourself to something rich and creamy, and try this gingerbread latte with just the right amount of lavish ginger, molasses and cinnamon.
1 oz of gingerbread syrup-we recommend using Monin syrups
1 shot (about 1oz.) European Espresso
6oz of milk
Combine the syrup and espresso in a mug and stir. Fill with steamed milk. Top with whipped cream and dust with cinnamon or nutmeg. If you have been good this year, enjoy with a gingerbread cookie too!
Chocolate Kahlua Latte
Indulge this season with this coffee cocktail made with Kahlua and chocolate.
2 shots (about 2oz.) European Espresso
4 oz. Reduced fat or skim milk
3 tbsp. Light chocolate syrup
2 oz. Kahlua
Combine all ingredients in a cocktail shaker and pour over ice. Garnish with a dash of cinnamon or a drizzle of chocolate syrup. This is also fantastic as a hot beverage. To serve hot, combine the Kahlua, chocolate syrup and espresso in a mug and add the steamed milk. Garnish with whipped cream and a drizzle of chocolate syrup. Please enjoy responsibly!
Café Con (Dos) Leches
2 shots (about 2oz.) of Latin Espresso
8 oz. of milk
Sweetened condensed milk to taste (recommended 2 tbsp).
Warm the milk and sweetened condensed milk in a saucepan over medium heat being extra careful not to boil or burn the milk. Stir occasionally to dissolve sweetened condensed milk. Once the milk has simmered, combine the espresso and milk in a mug. Add more sweetened condensed milk if desired. Stir and enjoy this sweet twist on a local favorite.
The Ultimate Mocha Cheesecake
We wish we could say that our holiday gift to you is eliminating the calories from this delectable dessert, but it is just too delicious to be good for you! But, you deserve a treat!
For the Crust:
1½ cups Graham crackers or shortbread crumbs
1 tablespoon brown sugar
1 tablespoon ground cinnamon
¼ cup unsalted butter, melted and cooled
For the Filling:
1 pound cream cheese
1 cup ricotta cheese
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup sugar
3 tablespoons Joffrey’s brewed strong black coffee-we suggest French Roast or your favorite
2 teaspoons ground cinnamon
For the Topping:
1 cup sour cream
½ cup sugar
1 tablespoon cocoa powder
1 teaspoon cinnamon
Line a 9-inch spring form cake pan with foil and lightly greases the sides.
For the Crust:
Combine the cracker or shortbread crumbs, brown sugar, and cinnamon in a bowl, then stir in the melted butter. Press the mixture into the base of the prepared pan. Preheat the oven to 325 degrees F.
For the Filling:
Place the cream cheese, ricotta cheese, eggs, cocoa powder, and vanilla in a food processor and process until smooth. Add the sugar, coffee, and cinnamon and continue to beat for 10 minutes or until the mixture is combined. Pour into the crust-lined pan and bake for 1 hour, or until just firm to touch.
Allow the cake to stand for 5 minutes before spreading on the topping.
Run a knife around the edge of the pan and gently remove the sides.
We encourage you to experiment with coffee in your recipes and share your success stories with us. Try using ground coffee as a rub for meats before you grill, replace the hot water with strong brewed coffee in your favorite chocolate chip cookie recipe, or mix one of our delicious flavored coffees with ice cream and milk for a new twist on a standard milkshake! The possibilities are endless this holiday season, and we cannot wait to hear what recipes you create.
From the Joffrey’s Coffee and Tea family to yours, we wish you a joyful holiday season and very happy New Year!