That’s Strong Coffee

There are a few notable dark-roasted blends you’re likely to find at most coffee shops.

Espresso Roast: these are usually dark, robust blends with a caramel-like sweetness. Espresso roasts are specifically created to stand up to the intense process of brewing espresso, but can be brewed using other methods with great results.

• Body: full
• Acidity: low
• Flavor Pairings: caramel, chocolate, cinnamon, nutmeg, cardamom

Italian Roast: the name refers to the way in which the coffee is roasted: very dark, as is popular in Italy. Italian roasts are a blend of beans from different regions, but often have those from Latin America in common.

• Body: Full
• Acidity: Low
• Flavor Pairings: chocolate, caramel, cinnamon, nutmeg, cardamom, nuts

French Roast: these blends are roasted even darker than the Italian Roast. While French Roasts are not actually full-bodied, their flavor is strong and intense, often with a smoky quality–they have a relatively small, but loyal following.

• Body: light to medium
• Acidity: low
• Flavor Pairings: toasted almonds, toasted hazelnuts, caramelized sugar

3/4 cup milk
1 teaspoon vanilla extract
3 tablespoons granulated sugar
3 tablespoons mocha flavored instant coffee mix
1 cup crushed ice

In a blender or food processor, combine milk, vanilla, sugar, coffee powder and crushed ice. Blend until smooth. Pour into glasses and serve.

1 teaspoon instant coffee granules
3/4 cup milk
1 teaspoon vanilla extract
2 teaspoons white sugar, or to taste
6 ice cubes
2 teaspoons chocolate syrup (optional)

Combine the instant coffee, milk, vanilla extract, sugar, ice, and chocolate syrup in a blender; blend until smooth.

1 tablespoon brown sugar
1/4 cup half-and-half
1 tablespoon caramel ice cream topping
3/4 cup hot, brewed coffee
Stir brown sugar into half-and-half until dissolved. Whip with a milk frother or small whisk. Pour coffee into a mug, and stir in caramel sauce until dissolved. Pour frothed half-and-half into coffee, and serve.

Ingredients:

• 10 cups brewed coffee

Stir together in a small saucepan

• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa
• 1/4 teaspoon cinnamon (or cardamom)
• 1/3 cup water
• whipped cream, for garnish
• milk, for serving
• sugar, for serving

1. Over medium heat, boil sugar, cocoa, cinnamon and water for 1 minute, stirring frequently. Add to coffee, stir and serve immediately. Stir again if served later.
2. Serve with whipped topping, milk and sugar.
3. Good with a splash of Brandy, Frangelico, Kahlua or Bailey’s, if desired.

Serves 8

1/4 cup chilled whipping cream
1 1/2 tablespoons powdered sugar
1 tablespoon brandy
1 cup freshly ground (mild roast) coffee (preferably a mild roast Ground in De’Longhi Burr Coffee Grinder and brewed in De’Longhi Coffee maker
5 teaspoons ground cardamom
1 tablespoon sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
7 cups water

Ingredients

Makes 36 cookies

1 cup butter, softened
1 cup brown sugar
3/4 cup white sugar
2 egg, beaten
3 tablespoons coffee-flavored liqueur
3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
3 cups milk chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the coffee liqueur. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.

Makes 2 Servings

2 tablespoons ground coffee beans
1/2 teaspoon crushed red pepper
2 whole cloves
1/2 (3 inch) cinnamon stick
2 cups water 1/2 cup coconut milk
2 tablespoons honey

Combine the ground coffee, red pepper, cloves, and cinnamon stick in a coffee filter set into a drip coffee brewer. Pour the water into the brewer’s water reservoir. Set the coffee brewer on to brew.
While the coffee brews, gently warm the coconut milk in a small saucepan over medium-low heat. Stir in the honey until the honey is dissolved. Pour the brewed coffee into the mixture; stir. Divide the liquid into two mugs to serve.