The post REVERSE CAFE CON LECHE appeared first on Florida Girl Cooks.
]]>Reverse Cafe Con Leche
Ingredients
10 oz. brewed coffee of choice (Bustello was used for these)
16 oz. milk
2 tbsp sugar in the raw
Prepare
1. Brew your coffee of choice.
2. Pour coffee into silicone ice cube trays and freeze overnight.
3. Pop out the cubes, distribute evenly into four tall drinking glasses.
4. Pour in milk in each glass.
5. Stir in sugar, until dissolved.
6. Refresh and re-energize simultaneously!
- 10 oz. brewed coffee of choice (Bustello was used for these)
- 16 oz. milk
- 4 tbsp sugar in the raw
- Brew your coffee of choice.
- Pour coffee into silicone ice cube trays and freeze overnight.
- Pop out the cubes, distribute evenly into four tall drinking glasses.
- Pour in milk in each glass.
- Stir in 1 tbsp of sugar into each glass, until dissolved.
- Refresh and re-energize simultaneously!
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]]>The post LATTE POPSICLES appeared first on Florida Girl Cooks.
]]>Latte Popsicles
Ingredients
2 – 8 oz cups of coffee (Donut Shop was used for these…Bustello is great too)
1/2 cup milk for popsicle tops + 1/3 cup milk to mix into coffee
3 tsp sugar in the raw for milk + 4 tsp sugar in the raw for coffee
Prepare
1. Brew the two cups of coffee.
2. In the meantime, stir milk and 3 tsp sugar together and pour just 1/2 inch into the popsicle mold and place in freezer for at least three hours without popsicle sticks and lids.
3. Mix the coffee, milk and remaining sugar in a medium glass bowl and refrigerate to allow to cool.
4. Take the bowl of coffee out of the refrigerator and stir again to make sure all of the sugar has dissolved.
5. Take popsicle mold out and pour in coffee filling the molds to the top.
6. Place popsicle sticks in and top with the mold lid and allow to freeze for 8 or more hours.
7. Run warm water on the undersides of the popsicle mold, unmold, and place in sandwich freezer bags. Enjoy…daily!
- 2 - 8 oz cups of coffee (Donut Shop was used for these...Bustello is great too)
- 1/2 cup milk for popsicle tops + 1/3 cup milk to mix into coffee
- 3 tsp sugar in the raw for milk + 4 tsp sugar in the raw for coffee
- Brew the two cups of coffee.
- In the meantime, stir milk and 3 tsp sugar together and pour just 1/2 inch into the popsicle mold and place in freezer for at least three hours without popsicle sticks and lids.
- Mix the coffee, milk and remaining sugar in a medium glass bowl and refrigerate to allow to cool.
- Take the bowl of coffee out of the refrigerator and stir again to make sure all of the sugar has dissolved.
- Take popsicle mold out and pour in coffee filling the molds to the top.
- Place popsicle sticks in and top with the mold lid and allow to freeze for 8 or more hours.
- Run warm water on the undersides of the popsicle mold, unmold, and place in sandwich freezer bags. Enjoy...daily!
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]]>The post CAFE AFFOGATO appeared first on Florida Girl Cooks.
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Here is the marriage of two of my favorite food loves, coffee and ice cream…but not in that order of course. Cafe affogato, in all it’s glory of deliciousness, is something I should have come to learn about a long time ago. I discovered the inspiration for this recipe four years ago via Pinterest. For me, growing up involved my old folks and other members of our extended family, coming over, gathering around the dining table and chatting it up on the daily drama and news of the day over some espresso. Now, I will draw attention to the fact that this was done at the very end of the day, after dinner, as a dessert…and somehow everyone managed to still be able to go to sleep just find. Must be a Cuban thing. So cue nearly 30 years later from this time in my childhood as I am now where my family was then so-to-speak, I find myself enjoying espresso at night as well. If you know me well you’ll also know I have a very deep passion…ok I’ll come out and be more honest…obsession with ice cream. Check out my vanilla bean ice cream recipe below. The Italian are geniuses at having invented putting the two together because now I won’t have my espresso any other way. It’s the best of both worlds. Enjoy!
Cafe Affogato
Ingredients
2 shots of espresso (preferably Italian)
1 tsp sugar
2 scoops of vanilla bean ice cream
Prepare
1. Pull two shots of espresso from an espresso maker.
2. Stir 2 tsp of sugar into the espresso vigorously.
3. Scoop two scoops of vanilla bean ice cream into a cup.
4. Pour the espresso over the ice cream. Do not delay…you know what to do from here…DEVOUR and SLURP!
- 2 shots of espresso (preferably Italian)
- 1 tsp sugar
- 2 scoops of vanilla bean ice cream
- Pull two shots of espresso from an espresso maker.
- Stir 2 tsp of sugar into the espresso vigorously.
- Scoop two scoops of vanilla bean ice cream into a cup.
- Pour the espresso over the ice cream. Do not delay...you know what to do from here...DEVOUR and SLURP!
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