Salted Caramel Mocha Latte

Salted Caramel Mocha Latte 

Makes 6 12-ounce servings

**I have included instructions for making many servings, as well as instructions for a single serving**

Ingredients
1 1/2 cups (12 ounces or 375 ml) hot coffee (for stronger mochas, double the coffee, which will yield 6 14-ounce servings)
6 tablespoons (42 grams) cocoa powder
4 1/2 cups (36 ounces or 1250 ml) hot milk (I used non fat with excellent results, but use whatever you prefer, including soy, almond, or other dairy free milks)
3/4 cup (188 ml) caramel or toffee nut syrup (hazelnut is also excellent)

Whipped Cream (recipe below)

Salted Caramel Sauce

Pour the hot coffee into a heatproof pitcher. Sprinkle the cocoa powder in and stir to dissolve the powder. Next, add the hot or steamed milk, and stir. Finally, stir in the flavoring syrup.

Top with whipped cream, drizzle with syrup, and sprinkle with salted sugar (1 part coarse sea salt, 6 parts coarse sugar).

FOR A SINGLE 12-OUNCE SERVING

1/4 cup (2 ounces or 63 ml) hot coffee (for a stronger mocha, double the coffee, which will yield a 14-ounce serving)
1 tablespoon cocoa powder
3/4 cup (6 ounces or 188 ml) hot milk (I used non fat with excellent results, but use whatever you prefer)
2 tablespoons (30 ml) caramel or toffee nut syrup (hazelnut is also excellent)

Whipped Cream (recipe below)

Salted Caramel Sauce

Pour the hot coffee into a large mug. Sprinkle the cocoa powder in and stir to dissolve the powder. Next, add the hot or steamed milk, and stir. Finally, stir in the flavoring syrup.

Top with whipped cream, drizzle with syrup, and sprinkle with salted sugar (1 part coarse sea salt, 6 parts coarse sugar).

Salted Caramel Mocha Frappuccino 

Make as directed above, mixing in a blender and using cold milk instead of hot. Add one cup of ice per serving. Blend until smooth. Top with whipped cream, caramel, and salted sugar.

Salted Caramel Mocha Cupcakes 
Makes 30 cupcakes

Ingredients

FOR THE CUPCAKES
2 cups (16 ounces or 500 ml) strong brewed coffee, hot
1/2 cup (56 grams) cocoa powder

2 3/4 cups (349 grams) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks or 226 grams) unsalted butter, at room temperature
2 cups (400 grams) sugar
3 large eggs, at room temperature
1 1/2 teaspoons (7 ml) vanilla extract

1 recipe Whipped Cream (below), Vanilla Swiss Meringue Buttercream, or Whipped Vanilla Buttercream

1 recipe Salted Caramel Sauce

In a medium bowl, or a two cup measuring cup, stir the cocoa powder into the hot coffee until dissolved. Set aside until cooled to room temperature, or place in the refrigerator for about 30 minutes.

Once the cocoa/coffee mixture has cooled, preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.

In a medium bowl sift together the flour, baking soda, baking powder, and salt.

In a large bowl, or the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix until combined; stir in the vanilla. Sprinkle 1/3 of the flour mixture over the bowl and mix until just combined. Add 1/2 of the chocolate mixture, mixing again until just combined. Repeat with reamining flour and chocolate mixtures, ending with flour. Mix only until flour is just incorporated. Do not over mix.

Place 3 tablespoons of batter in each cupcake liner. Bake for 20-23 minutes, or until a toothpick inserted in the center comes out with just a few crumbs clinging to it. Allow to cool completely before frosting.

While the cupcakes are baking/cooling, place about 3/4 cup of salted caramel sauce in a small sauce pan and bring to a low boil. Reduce heat to low and cook for 3 to 5 minutes to thicken the caramel slightly before using it to fill the cupcakes.

Once cooled, fill each cupcake with about 1 teaspoon of the thickened salted caramel sauce, ice with Coffee Icing (optional), and frost with whipped cream, vanilla Swiss meringue buttercream, or another vanilla frosting. Garnish with more caramel sauce.

Fresh Whipped Cream 

Ingredients

2 cups heavy cream
1/4 cup (50 grams) sugar
1 teaspoon vanilla extract

In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed until it starts to thicken. Reduce speed to low and sprinkle the sugar into the cream. Return mixer to medium high and continue whipping until firm peaks form. Stir in vanilla. Refrigerate until ready to use.

Tiramisu Cupcake Recipe

Tiramisu Cupcake Recipe

• 6 egg yolks
• 3/4 C white sugar
• 2/3 C milk
• 1 1/4 C heavy cream
• 1/2 tsp vanilla extract
• 1 lb mascarpone cheese
• 1 C strong brewed coffee, room temperature
• 2 tbsp rum
• ladyfingers baked in cupcake wrappers (see post on ladyfingers for instructions.)
• 1 tbsp unsweetened cocoa powder
• a small amount of dark chocolate for chocolate curls (optional)

1. In a medium saucepan, whisk together egg yolks and sugar until well blended. 
2. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. 
3. Boil gently for 1 minute, remove from heat, and allow to cool slightly.
4. Cover tightly and chill in refrigerator 1 hour.
5. Remove from refrigerator and whisk in mascarpone until smooth.  Set aside.
6. In a medium bowl, beat cream with vanilla until stiff peaks form. Set aside.
7. In a small bowl, combine coffee and rum.
8. Drizzle approximately 1 tbsp + 2 tsp of the coffee/rum mixture over each pre-baked ladyfinger.  Add it a little at a time and wait for it to absorb into the ladyfingers before adding more.  When it stops absorbing, stop adding more.
9. Spread the mascarpone mixture over the soaked ladyfingers.
10. Pipe or spread the whipped cream over the mascarpone.
11. Sprinkle with cocoa powder. 
12. Optionally, top with chocolate curls.  Make the chocolate curls using a vegetable peeler on a piece of chocolate.  It works best if the chocolate is slightly warm, but not melty.
13. Cover and refrigerate 4 to 6 hours, until set.

(Click Here For Original Recipe)

Homemade Ice Coffee

Homemade Ice Coffee

First...
You have to make your coffee concentrate.
(This is the only part of the process that takes some time)
Don't worry,  the gallon of coffee concentrate you end up with will make enough to last you for a month in the fridge!

You do NOT want to brew a normal pot of coffee for your iced coffee.
You want to cold-brew it.
This leaves you with a smooth, acid-free coffee base that we all love for a refreshing cold drink.

Iced Coffee Concentrate.  

Ingredients-

• 1 gallon water (I buy a gallon of drinking water)
• 1 lb bag of your favorite rich coffee (course ground if ya can get it)
• Coffee filters or several layers of cheesecloth
• a fine mesh strainer.
• a large bowl
• pitcher (big enough to hold a gallon)

Directions-

1. Pour gallon of water into your large bowl.
2. Dump the entire bag of coffee into the water/bowl.
3. Stir to make sure all grounds are saturated with water.
4. Walk away, for 12 hours or overnight.
5. line a mesh strainer with a coffee filter or several layers of cheese-cloth, set the strainer on top of your pitcher.
6. Pour (or ladle) your coffee mixture into the strainer. (this part takes awhile...  I often had to walk away while it filtered into the pitcher)   If using coffee filters, you might have to replace them several times during the filtering process.
7. Once all the coffee concentrate has been filtered, stick it in the fridge (it will last for a month!)

Sweet Cream

Ingredients-

• 1, 12oz can of evaporated milk
• 1, 14oz can of sweetened condensed milk

Directions:

Mix both cans together and refrigerate

Now to make the coffee:

Grab your favorite glass and fill it to the top with ice.

 Pour iced coffee concentrate into your glass, filling it a little more than half-full.

Add Sweet Cream into the coffee/ice glass until full (or to taste)

 Stir to combine.

You can also add a shot of chocolate syrup to make it an Iced Mocha!