#Cocoa Bean Rum Liqueur Recipe

[rabbitcruiser]

National Liqueur Day

Today we celebrate and imbibe liqueur, a distilled alcoholic beverage that is sweetened or blended with herbs, spices, flowers, nuts, cream, or fruits. The alcohol content of liqueur generally ranges from between 24 percent and 60 percent (48-120 U.S. proof) and is usually lower than that of liquor (spirits). Usually, the base spirit used to make liqueur is brandy. Liqueurs are not aged for very long, although their base spirit may be. But, there may be a resting stage to allow the flavors to blend together properly. In the United States, liqueurs are sometimes called cordials or schnapps. Technically, in the United States, the name schnapps only applies to brandies distilled from fermented fruits. Usually syrupy and sweet, liqueurs are used to make after-dinner drinks or are mixed with coffee. They may be drunk straight, poured over ice, or mixed. They are also commonly used to flavor desserts.

By 400 BC, fortified spirits were being made by the distillation of wine by the Egyptians and Greeks, who sweetened them with cinnamon and honey. These spirits were similar to today's liqueur and used ingredients that now are used to make mead. During the thirteenth century, European monks and alchemists improved upon the distillation process and created what we now would recognize as a liqueur. At the time it was mainly used for medical purposes. Today there are both generic liqueurs and proprietary liqueurs—those made by individual producers, often with a secret formula, with registered brand names. The following are some of the most common:

Generic:

Advocaat: cream liqueur.

Amaretto: almond flavor.

Apricot.

Crème d'ananas: flavored with pineapple.

Crème de cacao: flavored with cocoa and vanilla beans.

Crème de framboises: made with raspberries.

Crème de menthe: flavored with mint.

Crème de noyaux: almond-flavored; made with fruit pits; similar to amaretto.

Crème de violette: also known as parfait amour; contains oils from both violets and vanilla beans.

Kümmel: flavored with caraway seed.

Limoncello (Italy): lemon-flavored.

Sloe gin: flavored from the fruit of the blackthorn bush.

Triple sec: orange-flavored; colorless Curaçao.

Proprietary:

Baileys Irish Cream (Ireland): Irish whiskey and cream.

Bénédictine (France): first made in 1510; closely-guarded formula.

Campari (Italy): herbs and fruit.

Chartreuse (France): formula was developed in 1607; contains green and yellow plant liqueurs; spicy and aromatic flavors.

Cherry Heering (Denmark): cherry flavored.

Cointreau (France): proprietary blend of triple sec.

Crème Yvette (United States): violet flavor and color.

Curaçao: flavored from the dried peels of the green oranges from the island of Curaçao, located in the Caribbean Sea.

Danziger Goldwasser: spicy; contains tiny gold specks.

Drambuie (Britain/Scotland): Scotch whisky base; flavored with heather honey and herbs; made with a French formula that was brought to Scotland in 1745.

Forbidden Fruit (United States): brandy and grapefruit.

Grand Marnier (France): orange liqueur with cognac base; created in 1880; one of the most famous liqueurs of all time; Escoffier used it to make Crêpes Suzette; César Ritz was a fan of it and used it at his hotels.

Irish Mist (Ireland): made with Irish whiskey and honey; spicy.

Jägermeister (Germany).

Kahlúa (Mexico): coffee-flavored.

Liquore Galliano (Italy).

Midori (Japan): flavored with melon.

Sambuca (Italy): anise-flavored.

Strega (Italy).

Tia Maria (Jamaica): rum as base spirit; coffee-flavored.

Van der Hum (South Africa): spicy; aromatic.

How to Observe National Liqueur Day

Celebrate the day drinking liqueur. Use it to make an after-dinner drink, enjoy it straight, or pour it over ice. There are a countless amount of liqueurs and recipes that go with them that you could try. You could also use liqueurs to make a dessert. You could even use the day to learn how to make your own liqueurs. If you don't drink, you could still make or bake a dessert with liqueur for someone else, or try your hand at making homemade liqueur for a friend to try.

Source

[exquisitesip]

New Post has been published on http://www.buildthebottle.com/2020/03/19/cocoa-bean-rum-liqueur-recipe/

Cocoa Bean Rum Liqueur Recipe D.I.Y.

Cocoa Bean Rum Liqueur Recipe D.I.Y.

Hey Guys and Gals looking for a Cocoa Bean Rum Liqueur?

You now have no reason to look any further, you have just found what you are looking for! This is a recipe for the most awesome tasting Cocoa Bean Rum Liqueur in the world.

Ingredients

Step 1

4 cups of rum

2 vanilla beans, each split lengthwise

1/4 cup cocoa nibs

Step 2 (optional)

1 Cup of sugar

1 cup of water

Directions

Step 1

Combined ingredients into a your aging container close and shake.

Aging and Straining Your French Orange Liqueur

Let liqueur age for 3 weeks in a cool dark place.

While the liqueur is aging, give the jar a good shake once or twice a week to agitate and enhance the infusion.

After 3 weeks of infusing, it’s time to strain your liqueur.

Carefully strain the liquid through several layers of cheesecloth. It helps to moisten the cheesecloth first so the liquid permeates more smoothly.

Once you get to the point of straining out the pulp and rind, gently wring the cheesecloth to extract all of the liquid and juice (the fourth photo).

After straining, you can discard all of the rind, pulp and any spice.

Strain back into the large container if you are going to do step 2

Otherwise you can go straight to bottling.

Step 2

Bring the cup of water to a boil in a saucepan. Stir in the sugar slowly making sure it doesn’t burn. Once the sugar has dissolved shut the fire and let cool.

Once cool add slowly to the liqueur tasting all the while till its to your liking.

Congratulations, You Have Completed Making this Awesome Cocoa Bean Rum Recipe!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Utensils Tips

Here is a list of the simplest utensils that you can use; the ones Mom should already have in the kitchen:)

Utensils: – A large glass jar (3 liter jar)  – large plastic bowl – measuring cups (liquid and dry) – metal strainer – cheesecloth – saucepan – small funnel – glass bottles, or storage containers, for the final product, you can either use the glass Jar you used before, or just buy a second one. 

Notes on Utensils and Ingredients

Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.

Use organic ingredients to avoid pesticide residues.

You Like Our Recipes So Try Our Vodka

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Other Great Recipes for You to Check Out!

Mint Liqueur Recipe D.I.Y.

Pumpkin Liqueur Recipe D.I.Y.

Jackfruit Liqueur Recipe D.I.Y.

Cucumber Gin Liqueur Recipe

Carrot Liqueur Recipe D.I.Y.

Wall Germander Liqueur Recipe

Plum Liqueur Recipe D.I.Y.

Sour Apple Cinnamon Liqueur recipe D.I.Y.

Plum Liqueur Recipe D.I.Y.

 Sour Apple Cinnamon Liqueur recipe D.I.Y.

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[tastesoftamriel]

Hello Miss Talviel,

I know that in Tamriel a straight wine or mead (or Sujamma in my case) is usually the favored drink, but what are some interesting cocktail choices one might find in the provinces?

I've never been a huge fan of cocktails myself, but I certainly have had my fair share and made a few too (see my recipes for Sujamma, White-Gold Tower, Argonian Bloodwine, and Vaermina's Nightmare). These are a few from across Tamriel that I've enjoyed.

Altmer

The High Elves do love their fancy drinks, preferably served chilled and in tall glasses! I very much enjoyed a cocktail from Shimmerene made from muddled peaches, riesling, apricot juice, cherry vodka and white rum, served over ice and garnished with crushed cherry blossom petals. Light and fruity, and just the thing for a hot day in Summerset.

Argonians

While alcohol does not feature heavily in Argonian diets, my old friend Talen-Jei learned the tricks of his trade from Black Marsh, and taught me a couple of recipes too. In Stormhold, locals enjoy a strong moonshine called arak, which they mix with lemongrass syrup, tropical fruit juices and crushed ice to make cocktails. Fruits used are usually starfruit, dragonfruit, papaya, and mango- all delightfully refreshing, sweet, and tangy! Some Argonians also add Hist sap to their drinks, but only on special occasions.

Bosmer

Aside from rotmeth and jagga, the Bosmer aren't known for making cocktails, as many ingredients needed are plant-based. For those who don't mind imported ingredients though, jagga spiked milkshakes are a weakness of mine. Simply combine jagga, thick cream, sweet aphid syrup, a vanilla bean, ice and some Black Marsh cocoa powder, shake together, and you'll have a boozy treat in no time!

Bretons

Most Bretons prefer their alcohol neat, but it's not uncommon to have a cocktail here and there, especially if it's gin-based. A popular drink in Daggerfall called the King Casimir is an elderflower gin mixed with elderflower cordial, lime juice, a bit of mint, and tonic water. Simple and refreshing!

Dunmer

There are dozens, if not over a hundred cocktails native to Morrowind, and I am by no means a connoisseur. With everything from shein to sujamma, the Dunmer have created a cocktail for every mood and occasion! I do enjoy a classic comberry martini, made with sujamma and comberry liqueur and served with a maraschino comberry on a marshmerrow stick. Simple, tasty, and bound to get you drunk after a couple of glasses.

Imperials

Another race fond of their cocktails, the Imperials have their mixology tailored to an art. My favourite Cyrodiilic liqueur is frangelico, which has a sweet almond aroma. While it's not a cocktail per se, I enjoy a splash of it in a drink that's equal parts coffee and hot chocolate, and topped with whipped cream and candied almonds- a luxurious sip inspired by the Colovian Highlands.

Khajiit

Moon sugar double rum is a cornerstone of Khajiiti brewing, and it features in many of their drinks! A firm favourite in Senchal is a tasty and zesty blend of dark rum, cinnamon, vanilla, and blood orange juice, with a glass rimmed with moon sugar, pepper, and cinnamon. Spicy and fragrant, this drink is perfect for those with a more adventurous palate.

Nords

Aside from the quintessential White-Gold Tower served at the Bee and Barb in Riften, Nord mead makes its way into many drinks in Skyrim, despite the fact we Nords prefer to drink it as is. Candlehearth Hall in Windhelm has recently introduced a cocktail made of mead, pomegranate juice, crushed snowberries, smoked whiskey, and orange zest, finished with a swirl of honey.

Orcs

While I've never been much of an ale drinker myself, there is no drink more Orcish. While it's unlikely you'll find a cocktail in the majority of strongholds, bartenders in High Rock have used Orcish ale as a base for some of their drinks. One of them is a blend of dark ale, lemonade, muddled berries, and a splash of bourbon. Strong but fruity in favour, it's an acquired taste, but frothy and pleasant when you get used to it!

Redguards

Mint grows in abundance throughout much of Hammerfell, and it stands to reason that it's made its way into many of the drinks enjoyed by Redguards. One of them is a blend of white rum, bourbon, mint-infused simple syrup, brown sugar, lots of muddled mint, and sparkling water. Simple and refreshing, these minty cocktails are the perfect thing to beat the Alik'r heat.

[linlincoffee]

The Names of Different Coffee Drinks

Coffee drinks have many different names that come from many sources. Coffee houses have 64 drink selections they agree have the same basic recipe. Some of these drinks have different names or have a number of variations. A good barista is one who knows how to make them all.

Affogato is Italian for drowned. This can be a drink or served as a dessert a drink or dessert with espresso that may also incorporate caramel sauce or chocolate sauce.

The Baltimore is an equal mix of decaffeinated and caffeinated brewed coffee while the Black Eye is dripped coffee with a double shot of espresso creating a strong taste.

The Black Tie is a traditional Thai Iced Tea, which is a spicy and sweet mixture of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed milk or cream, with a double shot of espresso.

The Breven is made with steamed half and half cream while the Caffè Americano or simply Americano is prepared by adding hot water to espresso, giving a similar strength, but different flavor from regular drip coffee. The strength of an Americano varies with the number of shots of espresso added. Variations include the Long Black, Lungo and Red eye.

The European Café au Lait is a continental tradition known by different names, but is the most popular drink in European coffee houses. It is made using strong or bold coffee as well as espresso that is mixed with scalded milk in a 1 to 1 ratio.

Cafe Bombon was made popular in Valencia, Spain and modified to suit European tastes and many parts of Asia such as Malaysia, Thailand and Singapore. The basic European recipe uses espresso served with sweetened condensed milk in a 1 to 1 ratio. The Asian version uses coffee and sweetened condensed milk at the same ratio. For visual effect, a glass is used, to create two separate bands of contrasting color.

In America, the Caffe Latte is a portion of espresso and steamed milk, generally in a 2 to 1 ratio of milk to espresso, with a little foam on top. This beverage was popularized by large coffee chains such as Starbucks.

The Cafe Medici starts with a double shot of espresso extracted using a double filter basket in a portafilter that is poured over chocolate syrup and orange or lemon peel, which is usually topped with whipped cream. This drink originated at Seattle's historic Last Exit on Brooklyn coffeehouse.

A Cafe Melange is a black coffee mixed or covered with whipped cream. This drink is most popular in Austria, Switzerland and the Netherlands.

A Cafe Miel has a shot of espresso, steamed milk, cinnamon, and honey. Miel is honey in Spanish.

Coffee milk is similar to chocolate milk; but coffee syrup is used instead. It is the official state drink of Rhode Island in the United States.

A Cafe mocha or Mocha is a variant of a caffe latte, but a portion of chocolate is added, typically in the form of chocolate syrup. When bought from a vending system, instant chocolate powder is used. Mochas can contain dark or milk chocolate.

Moccaccino is a term used in some regions of Europe and the Middle East to describe caffe latte with cocoa or chocolate. In the U.S., it usually refers to a cappuccino made with chocolate.

Cafe Zorro is a double espresso added to hot water in a 1 to 1 ratio.

Ca phe sua da is a unique Vietnamese coffee recipe that means iced milk coffee. Mix black coffee with about a quarter to a half as much sweetened condensed milk, pour over ice. Phe sua nong means hot milk coffee, which excludes ice. In Spain, a similar drink is called Cafe del Tiempo, hot, or Cafe con Hielo, ice.

Cappuccino is a coffee-based drink prepared with espresso, hot milk, and steamed milk foam. It is served in a porcelain cup, which has far better heat retention. The foam on top of the cappuccino acts as an insulator to help retain the heat, allowing it to stay hotter longer.

The Caramel Machiatto or C-Mac is a vanilla latte with foam and gooey caramel drizzled on top, while Chai Latte notes that the steamed milk of a normal cafè latte is being flavored with a spiced tea concentrate.

A Chocolate Dalmatian is a white chocolate mocha topped with java chip and chocolate chip while Cinnamon Spice Mocha is mixed cinnamon syrup, topped with foam and cinnamon powder.

A Cortado, Pingo or Garoto is an espresso with a small amount of warm milk to reduce the acidity. The ratio of milk or steamed milk to coffee is between 1 to 1 to 1 to 2. Milk is added after the espresso is made.

Decaf is a beverage made with decaffeinated beans while a Dirty Chai is Chai tea made with a single shot of espresso.

An Eggnog Latte is a seasonal blend of steamed 2% milk and eggnog, espresso and a pinch of nutmeg. In Germany, the Eiskaffee, ice cream coffee consists of chilled coffee, milk, sweetener, vanilla ice cream, and sometimes whipped cream.

An Espresso Romano is a shot of espresso with a small rind of lemon and sugar added.

A Flat White is prepared by pouring creamy steamed milk from the bottom of the jug over a single shot of espresso creating a lighter froth. This drink originated in New Zealand and Australia.

Frappuccino is the name and registered trademark of Starbucks blended ice beverage and bottled coffee beverage that may different flavors.

Galao is a hot drink from Portugal made of espresso and foamed milk. It is made in a tall glass with about one quarter coffee, three-quarters foamed milk.

Guillermo was originally made with one or two shots of hot espresso, poured over slices of lime or on ice; sometimes served with a touch of milk.

Another seasonal blend, a Gingerbread Latte consists of steamed milk, espresso, gingerbread syrup, topped with a pinched of nutmeg, cinnamon and vanilla powder.

Greek frappé coffee is a foam-covered iced coffee drink made from spray-dried instant coffee. It is a very popular Greek summer drink.

A Green Eye, also known as Triple Death, is dripped coffee with a triple shot of espresso.

Half-caf is made with half and half parts caffeinated beans and decaffeinated beans. Iced coffee varieties include Farmers Union Iced Coffee and Toddy coffee.

South Indian Coffee, also known as Madras Filter Coffee or Kaapi is a sweet milky coffee made from dark roasted coffee beans and chicory. It is especially popular in the southern states of India.

Instant coffee is a beverage derived from dehydrated brewed coffee beans that come in powder or granules. Some brands include Chock full o'Nuts, Japanese canned coffee, Moccona and Nescafe.

Irish coffee is coffee combined with whiskey and cream, often further sweetened with sugar.

Kopi susu is found in Malaysian Borneo and Indonesia. Kopi susu means coffee milk and is served in a glass of cooled mixed black Arabica coffee including grounds with about a quarter to a half a glass of sweetened condensed milk. Kopi Turbruk uses sugar instead of sweetened condensed milk.

Libbylou is a hot espresso made with equal parts mocha and white mocha topped with espresso and steamed half and half. It is served plain without a topping,

Liqueur coffee, is brewed coffee with a shot of liqueur and usually served in a warmed glass. Sugar is required in the coffee mixture to help the cream float. There are 17 varieties; each uses a different liqueur.

Macchiato is an espresso with a dash of foamed milk that is put directly into the espresso cup first; espresso is dispensed into the cup. Cocoa is then sprinkled over the drink.

Mary Turner Coffee is a soft amount of milk, 3 sweeteners, and the rest coffee. It's an evening drink.

Mazagran is a long cold coffee beverage from Portugal and served in a tall glass. It is made with at least strong coffee, usually espresso, lemon and ice. Sometimes sugar, rum or water is added or a fast version uses previously sweetened espresso in a cup with ice cubes and a slice of lemon.

Mochasippi is prepared by baristas in coffee houses in southern states. Similar to the Mocha, but a Mochasippi contains actual shots of espresso rather than a powdered instant coffee.

Pumpkin Spice Latte is a Fall seasonal blend of steamed milk, espresso, sugar, vanilla extract, pumpkin pie spice, topped with foam and a pinch of pumpkin pie spice.

Pocillo is a shot or small portion of unsweetened coffee, now usually made either using an espresso machine or a moka maker, but traditionally made using a cloth drip and served in cups made for the purpose in Latin America.

Raspberry Mocha is a regular mocha with raspberry flavoring.

Red Eye is a dripped coffee with a single shot of espresso while a Red Tie is a traditional Thai Iced Tea, a spicy and sweet mixture of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed milk or cream along with a single shot of espresso.

A Red Tux is a Zebra Mocha with raspberry flavoring.

Regular Coffee in New York City, a regular coffee with cream and sugar. A variant phrasing is coffee regular.

Ristretto is a very short shot of espresso coffee. All strengths of flavors are usually attributed to espresso in general, but are more pronounced in Ristretto.

Skinny Latte is a reduced calorie latte made with steamed non-fat milk and artificial sweeteners, such as Splenda or Equal. A Soy Latte is a latte made with steamed soy milk.

A Torpedo is made by placing the froth from steamed milk in cup with espresso coffee falling though the froth. The torpedo creates a very clean and distinct flavor for those who prefer a stronger taste of espresso than through conventional cappuccino.

Triple C's combines Cinnamon Dolce Latte with caramel syrup and chocolate syrup.

Turkish coffee is made by immersing the coffee grounds in water that is hot but not boiling long enough to dissolve the flavorsome compound. In Turkey, sweetness used is from a pinch to two teaspoons. Pouring that creates the most foam is considered the best cup.

Vienna coffee is the name of a popular traditional cream based coffee beverage. Made by preparing two shots of strong black espresso in a coffee cup, it is infused with whipped cream until the cup is full; then topped with more cream and chocolate sprinklings.

White Chocolate Mocha or sometimes referred to as White Mocha and is a sweet mixture espresso, steamed milk, white chocolate syrup. This sugary drink is often topped with whipped cream.

Yuanyang, sometimes also called Ying Yong, is a popular beverage in Hong Kong. Made of a mixture of coffee and Hong Kong-style milk tea, it is served hot or cold. Yuanyang means pair of two unlike items as used in this drink.

Zebra Mocha, sometimes known as a Black Tux, is a mixture of regular mocha with a white chocolate mocha.

Local drinks add to the variety of coffee drinks covered here as do new creations whether by customers or by baristas themselves. If they become known around the world, they will join the list above.

[bestgroundcoffee101]

The Names of Different Coffee Drinks

Caffeine drinks have many different names that come from many sources. Coffee houses have 64 drink selections they are in agreement have the same basic recipe. Some of these drinks have different names or have a number of variations. A good barista might be one who knows how to make them all. Affogato is Italian for drowned. This can be a drink or served as a dessert a drink or dessert with espresso that may also incorporate caramel sauce or chocolate sauce. The Baltimore is an alike mix of decaffeinated and caffeinated brewed coffee while the Black Eye is dripped coffee with a double shot from espresso creating a strong taste. The Black Tie is a traditional Thai Iced Tea, which is a spicy and nice mixture of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed milk as well as cream, with a double shot of espresso. The Breven is made with steamed half and half cream as you move the Caffè Americano or simply Americano is prepared by adding hot water to espresso, giving a similar strength, but different flavour from regular drip coffee. The strength of an Americano varies with the number of shots of espresso added. Variations are the Long Black, Lungo and Red eye. The European Café au Lait is a continental tradition known as a result of different names, but is the most popular drink in European coffee houses. It is made using strong or dazzling coffee as well as espresso that is mixed with scalded milk in a 1 to 1 ratio. Cafe Bombon was made widely used in Valencia, Spain and modified to suit European tastes and many parts of Asia such as Malaysia, Thailand and Singapore. The basic European recipe uses espresso served with sweetened condensed milk in a 1 to 1 ratio. The Hard anodized cookware version uses coffee and sweetened condensed milk at the same ratio. For visual effect, a glass is needed, to create two separate bands of contrasting color. In America, the Caffe Latte is a portion of espresso and steamed milk, generally in a 2 to 1 ratio of milk to espresso, with a little foam on top. This refreshment was popularized by large coffee chains such as Starbucks. The Cafe Medici starts with a double shot about espresso extracted using a double filter basket in a portafilter that is poured over chocolate syrup and orange or possibly lemon peel, which is usually topped with whipped cream. This drink originated at Seattle's historic Last Quit on Brooklyn coffeehouse. A Cafe Melange is a black coffee mixed or covered with whipped cream. That drink is most popular in Austria, Switzerland and the Netherlands. A Cafe Miel has a shot of espresso, steamed milk, cinnamon, and honey. Miel is honey in Spanish. Coffee milk is similar to chocolate milk; but gourmet coffee syrup is used instead. It is the official state drink of Rhode Island in the United States. A Cafe mocha or Mocha is a variant of a caffe latte, but a portion of chocolate is added, typically in the form of chocolate syrup. Any time bought from a vending system, instant chocolate powder is used. Mochas can contain dark or milk chocolate. Moccaccino is a term used in some regions of Europe and the Middle East to describe caffe latte with cocoa or delicious chocolate. In the U. S., it usually refers to a cappuccino made with chocolate. Cafe Zorro is a double espresso included in hot water in a 1 to 1 ratio. Ca phe sua da is a unique Vietnamese coffee recipe that means iced milk coffee. Mix black coffee with about a quarter to a half as much sweetened condensed milk, pour above ice. Phe sua nong means hot milk coffee, which excludes ice. In Spain, a similar drink is referred to as Cafe del Tiempo, hot, or Cafe con Hielo, ice. Cappuccino is a coffee-based drink prepared with java, hot milk, and steamed milk foam. It is served in a porcelain cup, which has far better heat retention. This foam on top of the cappuccino acts as an insulator to help retain the heat, allowing it to stay hotter longer. The Caramel Machiatto or C-Mac is a vanilla latte with foam and gooey caramel drizzled on top, while Chai Latte notes that the steamed milk of a normal cafè latte is being flavored with a spiced tea concentrate. A Delicious chocolate Dalmatian is a white chocolate mocha topped with java chip and chocolate chip while Cinnamon Spice Mocha is mixed cinnamon syrup, topped with foam and cinnamon powder. A Cortado, Pingo or Garoto is really an espresso with a small amount of warm milk to reduce the acidity. The ratio of milk or steamed milk to be able to coffee is between 1 to 1 to 1 to 2 . Milk is added after the espresso is made. Decaf may be a beverage made with decaffeinated beans while a Dirty Chai is Chai tea made with a single shot of espresso. An Eggnog Latte is a seasonal blend of steamed 2% milk and eggnog, espresso and a pinch of nutmeg. In Germany, the Eiskaffee, best ground coffee consists of chilled coffee, milk, sweetener, vanilla ice cream, not to mention sometimes whipped cream. An Espresso Romano is a shot of espresso with a small rind of lemon and also sugar added. A Flat White is prepared by pouring creamy steamed milk from the bottom of the jug over a simple shot of espresso creating a lighter froth. This drink originated in New Zealand and Australia. Frappuccino is the identify and registered trademark of Starbucks blended ice beverage and bottled coffee beverage that may different flavors. Galao is a hot drink from Portugal made of espresso and foamed milk. It is made in a tall glass by means of about one quarter coffee, three-quarters foamed milk. Guillermo was originally made with one or two shots of hot capuccino, poured over slices of lime or on ice; sometimes served with a touch of milk. Another regular blend, a Gingerbread Latte consists of steamed milk, espresso, gingerbread syrup, topped with a pinched of nutmeg, cinnamon and vanilla powder. Greek frappé coffee is a foam-covered iced coffee drink made from spray-dried instant coffee. This is the very popular Greek summer drink. A Green Eye, also known as Triple Death, is dripped coffee with a triple taken of espresso. Half-caf is made with half and half parts caffeinated beans and decaffeinated beans. Iced coffee beans varieties include Farmers Union Iced Coffee and Toddy coffee. South Indian Coffee, also known as Madras Filter A cup of coffee or Kaapi is a sweet milky coffee made from dark roasted coffee beans and chicory. It is especially popular with the southern states of India. Instant coffee is a beverage derived from dehydrated brewed coffee beans that come in powder and / or granules. Some brands include Chock full o'Nuts, Japanese canned coffee, Moccona and Nescafe. Irish coffee is certainly coffee combined with whiskey and cream, often further sweetened with sugar. Kopi susu is found in Malaysian Borneo plus Indonesia. Kopi susu means coffee milk and is served in a glass of cooled mixed black Arabica coffee including grounds with about a quarter to a half a glass of sweetened condensed milk. Kopi Turbruk applications sugar instead of sweetened condensed milk. Libbylou is a hot espresso made with equal parts mocha and white mocha topped with espresso and steamed half and half. It is served plain without a topping, Liqueur coffee, is without a doubt brewed coffee with a shot of liqueur and usually served in a warmed glass. Sugar is required in the coffees mixture to help the cream float. There are 17 varieties; each uses a different liqueur. Macchiato is an espresso which has a dash of foamed milk that is put directly into the espresso cup first; espresso is dispensed into the drink. Cocoa is then sprinkled over the drink. Mary Turner Coffee is a soft amount of milk, 3 sweeteners, and also the rest coffee. It's an evening drink. Mazagran is a long cold coffee beverage from Portugal and supported in a tall glass. It is made with at least strong coffee, usually espresso, lemon and ice. Sometimes sugar, rum or water is added or a fast version uses previously sweetened espresso in a cup with ice cubes in addition to a slice of lemon. Mochasippi is prepared by baristas in coffee houses in southern states. Similar to the Mocha, although a Mochasippi contains actual shots of espresso rather than a powdered instant coffee. Pumpkin Spice Latte is a Show up seasonal blend of steamed milk, espresso, sugar, vanilla extract, pumpkin pie spice, topped with foam and a bit of pumpkin pie spice. Pocillo is a shot or small portion of unsweetened coffee, now usually made whether using an espresso machine or a moka maker, but traditionally made using a cloth drip and served in cups of made for the purpose in Latin America. Raspberry Mocha is a regular mocha with raspberry flavoring. Red Eye is usually a dripped coffee with a single shot of espresso while a Red Tie is a traditional Thai Iced Herbal tea, a spicy and sweet mixture of chilled black tea, orange blossom water, star anise, crushed tamarind, sweetener and condensed milk or cream along with a single shot of espresso. A Red Tux is a Zebra Mocha with raspberry flavoring. Regular Coffee in New York City, a regular coffee with cream and sugar. A variant phrasing is coffee regular. Ristretto is a very short shot of espresso coffee. All strengths of flavors are generally attributed to espresso in general, but are more pronounced in Ristretto. Skinny Latte is a reduced calorie latte made with steamed non-fat milk and artificial sweeteners, such as Splenda or Equal. A Soy Latte is a latte made with steamed soy milk. A Torpedo is made by placing the froth from steamed milk in cup with flavored coffee coffee falling though the froth. The torpedo creates a very clean and distinct flavor for those who prefer a better taste of espresso than through conventional cappuccino. Triple C's combines Cinnamon Dolce Latte with caramel syrup and chocolate syrup. Turkish coffee is made by immersing the coffee grounds in water that is hot but is not boiling long enough to dissolve the flavorsome compound. In Turkey, sweetness used is from a pinch that will two teaspoons. Pouring that creates the most foam is considered the best cup. Vienna coffee is the name of a favorite traditional cream based coffee beverage. Made by preparing two shots of strong black espresso in a coffee goblet, it is infused with whipped cream until the cup is full; then topped with more cream and chocolate sprinklings. White Chocolate Mocha or sometimes referred to as White Mocha and is a sweet mixture espresso, steamed milk, along with white chocolate syrup. This sugary drink is often topped with whipped cream. Yuanyang, sometimes also called Ying Yong, is really a popular beverage in Hong Kong. Made of a mixture of coffee and Hong Kong-style milk tea, it is served warm or cold. Yuanyang means pair of two unlike items as used in this drink.

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The Names of Different Coffee Drinks

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The Names of Different Coffee Drinks

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Coffee drinks have many different names that come from many sources. Coffee houses have 64 drink selections they agree have the same basic recipe. Some of these drinks have different names or have a number of variations. A good barista is one who knows how to make them all.

Affogato is Italian for drowned. This can be a drink or served as a dessert a drink or dessert with espresso that may also incorporate caramel sauce or chocolate sauce.

The Baltimore is an equal mix of decaffeinated and caffeinated brewed coffee while the Black Eye is dripped coffee with a double shot of espresso creating a strong taste.

The Black Tie is a traditional Thai Iced Tea, which is a spicy and sweet mixture of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed milk or cream, with a double shot of espresso.

The Breven is made with steamed half and half cream while the Caffè Americano or simply Americano is prepared by adding hot water to espresso, giving a similar strength, but different flavor from regular drip coffee. The strength of an Americano varies with the number of shots of espresso added. Variations include the Long Black, Lungo and Red eye.

The European Café au Lait is a continental tradition known by different names, but is the most popular drink in European coffee houses. It is made using strong or bold coffee as well as espresso that is mixed with scalded milk in a 1 to 1 ratio.

Cafe Bombon was made popular in Valencia, Spain and modified to suit European tastes and many parts of Asia such as Malaysia, Thailand and Singapore. The basic European recipe uses espresso served with sweetened condensed milk in a 1 to 1 ratio. The Asian version uses coffee and sweetened condensed milk at the same ratio. For visual effect, a glass is used, to create two separate bands of contrasting color.

In America, the Caffe Latte is a portion of espresso and steamed milk, generally in a 2 to 1 ratio of milk to espresso, with a little foam on top. This beverage was popularized by large coffee chains such as Starbucks.

The Cafe Medici starts with a double shot of espresso extracted using a double filter basket in a portafilter that is poured over chocolate syrup and orange or lemon peel, which is usually topped with whipped cream. This drink originated at Seattle’s historic Last Exit on Brooklyn coffeehouse.

A Cafe Melange is a black coffee mixed or covered with whipped cream. This drink is most popular in Austria, Switzerland and the Netherlands.

A Cafe Miel has a shot of espresso, steamed milk, cinnamon, and honey. Miel is honey in Spanish.

Coffee milk is similar to chocolate milk; but coffee syrup is used instead. It is the official state drink of Rhode Island in the United States.

A Cafe mocha or Mocha is a variant of a caffe latte, but a portion of chocolate is added, typically in the form of chocolate syrup. When bought from a vending system, instant chocolate powder is used. Mochas can contain dark or milk chocolate.

Moccaccino is a term used in some regions of Europe and the Middle East to describe caffe latte with cocoa or chocolate. In the U.S., it usually refers to a cappuccino made with chocolate.

Cafe Zorro is a double espresso added to hot water in a 1 to 1 ratio.

Ca phe sua da is a unique Vietnamese coffee recipe that means iced milk coffee. Mix black coffee with about a quarter to a half as much sweetened condensed milk, pour over ice. Phe sua nong means hot milk coffee, which excludes ice. In Spain, a similar drink is called Cafe del Tiempo, hot, or Cafe con Hielo, ice.

Cappuccino is a coffee-based drink prepared with espresso, hot milk, and steamed milk foam. It is served in a porcelain cup, which has far better heat retention. The foam on top of the cappuccino acts as an insulator to help retain the heat, allowing it to stay hotter longer.

The Caramel Machiatto or C-Mac is a vanilla latte with foam and gooey caramel drizzled on top, while Chai Latte notes that the steamed milk of a normal cafè latte is being flavored with a spiced tea concentrate.

A Chocolate Dalmatian is a white chocolate mocha topped with java chip and chocolate chip while Cinnamon Spice Mocha is mixed cinnamon syrup, topped with foam and cinnamon powder.

A Cortado, Pingo or Garoto is an espresso with a small amount of warm milk to reduce the acidity. The ratio of milk or steamed milk to coffee is between 1 to 1 to 1 to 2. Milk is added after the espresso is made.

Decaf is a beverage made with decaffeinated beans while a Dirty Chai is Chai tea made with a single shot of espresso.

An Eggnog Latte is a seasonal blend of steamed 2% milk and eggnog, espresso and a pinch of nutmeg. In Germany, the Eiskaffee, ice cream coffee consists of chilled coffee, milk, sweetener, vanilla ice cream, and sometimes whipped cream.

An Espresso Romano is a shot of espresso with a small rind of lemon and sugar added.

A Flat White is prepared by pouring creamy steamed milk from the bottom of the jug over a single shot of espresso creating a lighter froth. This drink originated in New Zealand and Australia.

Frappuccino is the name and registered trademark of Starbucks blended ice beverage and bottled coffee beverage that may different flavors.

Galao is a hot drink from Portugal made of espresso and foamed milk. It is made in a tall glass with about one quarter coffee, three-quarters foamed milk.

Guillermo was originally made with one or two shots of hot espresso, poured over slices of lime or on ice; sometimes served with a touch of milk.

Another seasonal blend, a Gingerbread Latte consists of steamed milk, espresso, gingerbread syrup, topped with a pinched of nutmeg, cinnamon and vanilla powder.

Greek frappé coffee is a foam-covered iced coffee drink made from spray-dried instant coffee. It is a very popular Greek summer drink.

A Green Eye, also known as Triple Death, is dripped coffee with a triple shot of espresso.

Half-caf is made with half and half parts caffeinated beans and decaffeinated beans. Iced coffee varieties include Farmers Union Iced Coffee and Toddy coffee.

South Indian Coffee, also known as Madras Filter Coffee or Kaapi is a sweet milky coffee made from dark roasted coffee beans and chicory. It is especially popular in the southern states of India.

Instant coffee is a beverage derived from dehydrated brewed coffee beans that come in powder or granules. Some brands include Chock full o’Nuts, Japanese canned coffee, Moccona and Nescafe.

Irish coffee is coffee combined with whiskey and cream, often further sweetened with sugar.

Kopi susu is found in Malaysian Borneo and Indonesia. Kopi susu means coffee milk and is served in a glass of cooled mixed black Arabica coffee including grounds with about a quarter to a half a glass of sweetened condensed milk. Kopi Turbruk uses sugar instead of sweetened condensed milk.

Libbylou is a hot espresso made with equal parts mocha and white mocha topped with espresso and steamed half and half. It is served plain without a topping,

Liqueur coffee, is brewed coffee with a shot of liqueur and usually served in a warmed glass. Sugar is required in the coffee mixture to help the cream float. There are 17 varieties; each uses a different liqueur.

Macchiato is an espresso with a dash of foamed milk that is put directly into the espresso cup first; espresso is dispensed into the cup. Cocoa is then sprinkled over the drink.

Mary Turner Coffee is a soft amount of milk, 3 sweeteners, and the rest coffee. It’s an evening drink.

Mazagran is a long cold coffee beverage from Portugal and served in a tall glass. It is made with at least strong coffee, usually espresso, lemon and ice. Sometimes sugar, rum or water is added or a fast version uses previously sweetened espresso in a cup with ice cubes and a slice of lemon.

Mochasippi is prepared by baristas in coffee houses in southern states. Similar to the Mocha, but a Mochasippi contains actual shots of espresso rather than a powdered instant coffee.

Pumpkin Spice Latte is a Fall seasonal blend of steamed milk, espresso, sugar, vanilla extract, pumpkin pie spice, topped with foam and a pinch of pumpkin pie spice.

Pocillo is a shot or small portion of unsweetened coffee, now usually made either using an espresso machine or a moka maker, but traditionally made using a cloth drip and served in cups made for the purpose in Latin America.

Raspberry Mocha is a regular mocha with raspberry flavoring.

Red Eye is a dripped coffee with a single shot of espresso while a Red Tie is a traditional Thai Iced Tea, a spicy and sweet mixture of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed milk or cream along with a single shot of espresso.

A Red Tux is a Zebra Mocha with raspberry flavoring.

Regular Coffee in New York City, a regular coffee with cream and sugar. A variant phrasing is coffee regular.

Ristretto is a very short shot of espresso coffee. All strengths of flavors are usually attributed to espresso in general, but are more pronounced in Ristretto.

Skinny Latte is a reduced calorie latte made with steamed non-fat milk and artificial sweeteners, such as Splenda or Equal. A Soy Latte is a latte made with steamed soy milk.

A Torpedo is made by placing the froth from steamed milk in cup with espresso coffee falling though the froth. The torpedo creates a very clean and distinct flavor for those who prefer a stronger taste of espresso than through conventional cappuccino.

Triple C’s combines Cinnamon Dolce Latte with caramel syrup and chocolate syrup.

Turkish coffee is made by immersing the coffee grounds in water that is hot but not boiling long enough to dissolve the flavorsome compound. In Turkey, sweetness used is from a pinch to two teaspoons. Pouring that creates the most foam is considered the best cup.

Vienna coffee is the name of a popular traditional cream based coffee beverage. Made by preparing two shots of strong black espresso in a coffee cup, it is infused with whipped cream until the cup is full; then topped with more cream and chocolate sprinklings.

White Chocolate Mocha or sometimes referred to as White Mocha and is a sweet mixture espresso, steamed milk, white chocolate syrup. This sugary drink is often topped with whipped cream.

Yuanyang, sometimes also called Ying Yong, is a popular beverage in Hong Kong. Made of a mixture of coffee and Hong Kong-style milk tea, it is served hot or cold. Yuanyang means pair of two unlike items as used in this drink.

Zebra Mocha, sometimes known as a Black Tux, is a mixture of regular mocha with a white chocolate mocha.

Local drinks add to the variety of coffee drinks covered here as do new creations whether by customers or by baristas themselves. If they become known around the world, they will join the list above.

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How to Make Hot Chocolate Cookies

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Lisa KaminskiNovember 8, 2018

Taste of Home

Love hot cocoa? You’re going to want to learn how to make hot chocolate cookies. These treats are just the thing to keep you cozy on chilly nights.

In the winter months, there’s nothing more I crave than coming in the cold, making myself a cup of hot chocolate and setting in with a book or a good Hallmark movie if it’s the Christmas season! It doesn’t get much better than that—unless you have a great snack to go along with that cocoa. Minty treats of all kinds with that chocolate is a classic combination, but that’s just not enough for me. I want my hot cocoa with a side of hot cocoa, which is why I just had to figure out a way to make hot chocolate cookies.

And when I say hot chocolate cookies, I mean more than cookies that just have chocolate and a few marshmallows inside. I wanted these cookies to taste like the real deal! So I got down to work in my kitchen using real hot chocolate mix, real hot chocolate mini marshmallows and a whole lot of chocolate chips. The results, well, let’s just say they were holiday magic (not to mention super simple!). Check out how you can mix them up fast so you can be enjoying your treat by the fire in no time.

Hot Chocolate Cookie Recipe

Ingredients

2¼ cups flour

2 eggs

¾ cup butter, softened

¾ cup sugar

¾ cup brown sugar

½ cup hot chocolate mix (or three packets)

3 tablespoons cocoa powder

1 teaspoon vanilla extract

1 teaspoon salt

1 teaspoon baking soda

½ teaspoon baking powder

1 cup chocolate chips

1 cup marshmallow bits (not mini marshmallows)

A word on your marshmallows

Taste of Home

Before you start this recipe, be sure to take a good look at your pantry. You’ll want to make sure you’ve got marshmallow bits for this recipe—not mini marshmallow. Mallow bits are just like those itty-bitty crunchy marshmallows you get in a packet of hot chocolate. You can find small containers of Jet-Puffed Mallow Bits in your supermarket’s baking or hot beverage aisle—or you can always snag them online if you can’t track them down (I found that they sell out quickly close to the holidays). And if you’re at a total loss for finding these marshmallow tidbits, just be sure that the hot chocolate your choose has some included. Those will work just as well!

If you’re unable to find those tiny mallow bits, I know it can be tempting to opt for mini marshmallows instead, but resist! Mini marshmallows are just too soft to include in this dough and will melt too easily in the oven causing a big, sticky mess. And no one likes to deep clean their oven if they don’t have to—though we’ve got some tips for when self-clean just isn’t enough.

Directions

Stirring up the cookies

Taste of Home

Making these hot chocolate cookies is a cinch. Just follow the standard cookie-making procedure (AKA the creaming method). Cream together your softened butter, sugar and brown sugar. Then add in your eggs and vanilla. Once those are incorporated, just add in the dry ingredients—save for the marshmallow bits.

Because these little marshmallows are a bit fragile, you’ll want to stir them in by hand or with the lowest speed of your mixer. After all, these are the star of the show—you don’t want them broken down into marshmallow powder.

Baking your hot cocoa cookies

Taste of Home

These cookies are just as easy to bake up as any classic chocolate chipper. Using a tablespoon or cookie scoop, portion out cookies onto a baking sheet and bake for 10-12 minutes at 375ºF. When they’re done, just set them on a rack to cool—though I thought they tasted best a little warm!

The cocoa-filled results

Taste of Home

This cookie is so simple to make and the results are absolutely mouthwatering. First off, these cookies have that just-right slightly chewy texture to them which makes them great for soft cookie fans like myself. Then you’ve got all those hot chocolate flavors courtesy of a good hot chocolate mix (these are our staff’s favorites), chocolate chips and those teeny tiny marshmallows. Let’s be honest—those mini marshmallow bits are what truly take these cookies over the top. What’s a hot chocolate—or a hot chocolate cookie—without plenty of marshmallows?

But do you want to know the secret for making this treat even better (yes, it is possible)? Dunk your hot chocolate cookie right into your hot chocolate. It might seem like too much, but gosh is it ever good!

Be sure to whip up some of our best hot cocoa recipes!

Rich Hot Chocolate

Each winter in early February my friends and I gather for an outdoor show called Mittenfest. We skip the bloody mary’s and fill our thermoses with these hot cocoas instead.

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Dulce de Leche Hot Chocolate Pods

Who doesn’t love a steamy mug of hot chocolate on a snowy day? Now you can give friends, neighbors, co-workers or anyone who deserves a treat the pleasure of this indulgent drink with these giftable hot chocolate pods. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Nutella Hot Chocolate

Vanilla beans and Frangelico liquor lend to the sophisticated flavor of this hot chocolate. With such rich taste, it could be served as a dessert.—Michael Compean, West Los Angeles, California

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Pumpkin-Spiced Hot Chocolate

As soon as there is a hint of fall in the air, I think of pumpkins and my mother. She served pumpkin pie with real hot chocolate. This recipe brings those two amazing scents, and her, back to life for me. To turn your hot chocolate into creamy pumpkin mocha, stir 2 teaspoons of instant coffee into the hot chocolate before adding whipped cream. It’s a great way to warm up after some chilly trick-or-treating! —J. Morand, Maitland, ON

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Crackling Hot Cocoa

This hot chocolate recipe is more than a warm-you-up—it’s rich and thick decadence in a mug.—Cyndi Nistico, Palm Island, Florida

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Spiked Hot Chocolate

My husband and I like to enjoy this grown-up version of hot chocolate on a cold winter evening. It’s even better made with honey-flavored bourbon if you can find that in your local store. —Andrea Harvath, Duncannon, Pennsylvania

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Cozy Hot Chocolate

Steaming mugs of these smooth beverages are a nice anytime treat with my husband, Ken.—Marie Hattrup, Sonoma, California

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Dairy-Free Hot Chocolate

Change up ordinary hot cocoa by stirring some dark baking cocoa into vanilla almond milk. Fluffy marshmallow creme and bright sprinkles make irresistible toppings. —Cindy Reams, Philipsburg, PA

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Fluffy Hot Chocolate

This is our daughter’s favorite hot chocolate recipe. It may look like ordinary cocoa, but a touch of vanilla sets it apart from the rest. And the melted marshmallows give it a frothy body you won’t get from a cocoa packet. —Jo Ann Schimcek, Weimar, Texas

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Holiday Peppermint Mocha

Make spirits bright with a minty mocha to share under the mistletoe or around the piano. I’ve also stirred in coffee liqueur instead of peppermint. —Lauren Brien-Wooster, South Lake Tahoe, California

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Candy Cane Hot Cocoa Mix

We make batches of this minty, malted milk-flavored hot chocolate to give as gifts. Be prepared—friends will return the jars for refills! —Sara Tatham, Plymouth, New Hampshire

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Peppermint White Hot Chocolate

My soothing white hot chocolate is a great warm-up after a wintry day spent sledding or ice skating. Or include it as a festive addition to brunch or an afternoon tea party. —Darlene Brenden, Salem, Oregon

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Pumpkin Spice Hot Chocolate

My mom makes this hot chocolate with pumpkin, spices and white chocolate. We usually drink it on Halloween, but it’s delish at Christmas too. —Sasha King, Westlake Village, California

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Kahlua Hot Chocolate

When we want a cup of hot chocolate, we prefer homemade over store mixes. A splash of Kahlúa adds a touch of fabulous. —Chung-Ah Rhee, Hollywood, California

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Favorite Hot Chocolate

You need just a few basic ingredients to stir up this spirit-warming sipper. It’s smooth and not too sweet, making it just right for cozy winter days. —Flo Snodderly, North Vernon, IN

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  Gingerbread Hot Cocoa

Are you in the Christmas spirit yet? If not, this special cocoa will do the trick. It’s like drinking a chocolate gingerbread cookie! —Erika Monroe-Williams, Scottsdale, AZ

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Landmark Hot Chocolate

With or without a nip of rum, my hot chocolate recipe has been a Wisconsin winter warmer for years. When the toboggan hills are calling, I skip the whipped cream and take a thermos to go. It’s always a hit and it ensures nobody is left out in the cold! —Mark Phillips, Bayfield, Wisconsin

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Vanilla Almond Hot Cocoa

Treat your family to this comforting, homemade cocoa as you decorate the tree or open holiday gifts. Vanilla and almond extracts make it taste even more special. —Vicki Holloway, Joelton, Tennessee

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Mexican Hot Chocolate

This delicious, not-too-sweet hot chocolate is richly flavored with cocoa and delicately seasoned with spices. The whole-stick cinnamon stirrers come in handy, as the old-fashioned chocolate mixture settles if not stirred before drinking. The blend of cinnamon and chocolate flavors is wonderful! —Kathy Young, Weatherford, Texas

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Double Chocolate Hot Cocoa Mix

I gave this away at our neighborhood Christmas party in cutie-patootie gift bags and was thrilled that I was able to give something to everyone. But the next week I started getting calls from the neighbors who’d made it and was blown away at the response. Everyone loves this! The white chocolate is what makes it extra creamy and chocolaty!—Mandy Rivers, Lexington, South Carolina

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DIY Coffee Liqueur - like Kahlua, but better || Le Gourmet TV Recipes

When we started this process of figuring out how to make coffee liqueur at home, we found most of the recipes were too sweet, and lacked complexity of flavour. They all had only one note - and it was weak coffee flavoured vodka. It just didn't work for us.

So we started with fresh dark roasted coffee beans that we gently smashed in a mortar and pestle. We then added ½ a vanilla bean, and bathed this in 151º over proof rum. You really want to layer flavour over flavour, and the higher alcohol helps dissolve more of the oils in the coffee - it also keeps the final product from being to cloyingly sweet when you dilute it later with simple syrup. Rounding out the complex flavour profile is a cinnamon stick, some orange peel, and crushed cocoa nibs. The Dude would be proud!

Our full cocktail playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hT45B6Im2ogR_zat8w5uj5j

Ingredients:   2 cups 151º overproof rum (75.5% alc)   1 cup dark roast ground coffee (we just smash in a mortar and pestle)   1/2 vanilla bean   ½ cinnamon stick   2- 3 cocoa nibs, optional   1 slice of orange peel, optional   simple syrup

Method:   Slice the vanilla bean it open lengthwise and then scrape out the inside of the bean. Place the bean, scrapings, course ground coffee and rum to a sealable Mason jar. Give it a shake and set it aside someplace dark.  After 24 open the jar and toss in the cinnamon stick, cracked cocoa nibs, and orange peel. Give it a shake and set aside for another day.

Strain the mixture through a coffee filter, and mix in the simple syrup… Now this is another place where your personal taste will come into play. We like ours on the less sweet side so we start by mixing 1 part simple syrup to 3 parts coffee infusion; then we taste and start adjusting form there. Ideally you want to end up with about 40% alc by volume.

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The Secret to Making Kahlúa Coffee Liqueur at Home

Did you know you can make your own version of Kahlúa at home? It takes three weeks for the coffee beans to infuse the vodka and rum mixture, so you'll want to prepare this ahead of time if you plan to use or give it as a gift.

What most don't realize is that the best bartenders are busy mixing up everything from homemade Baileys to fresh grenadine. The techniques they use to make these superior mixers are easily adaptable for the home.

A few weeks ago when I decided to make this, I spoke with San Francisco star bartender Scott Baird. Although most recipes call for simply a clear spirit like vodka or light rum, Baird insists on a mixture of vodka and dark rum for a rich flavor and thick syrup-like liquid.

Homemade Kahlúa

From Scott Baird of 15 Romolo

Ingredients

1 (750 ml) bottle vodka or white rum

1 1/4 cups dark rum, like Pampero

1 1/2 cups sugar

3/4 pound whole coffee beans

1 vanilla bean

1 cinnamon stick

1 tablespoon cocoa nibs, optional

1 slice of orange peel, optional

Directions

Combine all of the ingredients in a sealable container. Shake hard to combine.

Label with the date and let sit in a cool, dark place for three weeks. Shake or stir the mixture several times of week.

Strain through cheesecloth or a fine mesh strainer into a clean vessel. Use like you would Kahlua or any other coffee liquor.

Information

Category

Drinks, Cocktails

Yield

Makes 1 bottle of Kahlúa

Cook Time

3 weeks

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National Liqueur Day

Today we celebrate and imbibe liqueur, a distilled alcoholic beverage that is sweetened or blended with herbs, spices, flowers, nuts, cream, or fruits. The alcohol content of liqueur generally ranges from between 24 percent and 60 percent (48-120 U.S. proof) and is usually lower than that of liquor (spirits). Usually, the base spirit used to make liqueur is brandy. Liqueurs are not aged for very long, although their base spirit may be. But, there may be a resting stage to allow the flavors to blend together properly. In the United States, liqueurs are sometimes called cordials or schnapps. Technically, in the United States, the name schnapps only applies to brandies distilled from fermented fruits. Usually syrupy and sweet, liqueurs are used to make after-dinner drinks or are mixed with coffee. They may be drunk straight, poured over ice, or mixed. They are also commonly used to flavor desserts.

By 400 BC, fortified spirits were being made by the distillation of wine by the Egyptians and Greeks, who sweetened them with cinnamon and honey. These spirits were similar to today's liqueur and used ingredients that now are used to make mead. During the thirteenth century, European monks and alchemists improved upon the distillation process and created what we now would recognize as a liqueur. At the time it was mainly used for medical purposes. Today there are both generic liqueurs and proprietary liqueurs—those made by individual producers, often with a secret formula, with registered brand names. The following are some of the most common:

Generic:

Advocaat: cream liqueur.

Amaretto: almond flavor.

Apricot.

Crème d'ananas: flavored with pineapple.

Crème de cacao: flavored with cocoa and vanilla beans.

Crème de framboises: made with raspberries.

Crème de menthe: flavored with mint.

Crème de noyaux: almond-flavored; made with fruit pits; similar to amaretto.

Crème de violette: also known as parfait amour; contains oils from both violets and vanilla beans.

Kümmel: flavored with caraway seed.

Limoncello (Italy): lemon-flavored.

Sloe gin: flavored from the fruit of the blackthorn bush.

Triple sec: orange-flavored; colorless Curaçao.

Proprietary:

Baileys Irish Cream (Ireland): Irish whiskey and cream.

Bénédictine (France): first made in 1510; closely-guarded formula.

Campari (Italy): herbs and fruit.

Chartreuse (France): formula was developed in 1607; contains green and yellow plant liqueurs; spicy and aromatic flavors.

Cherry Heering (Denmark): cherry flavored.

Cointreau (France): proprietary blend of triple sec.

Crème Yvette (United States): violet flavor and color.

Curaçao: flavored from the dried peels of the green oranges from the island of Curaçao, located in the Caribbean Sea.

Danziger Goldwasser: spicy; contains tiny gold specks.

Drambuie (Britain/Scotland): Scotch whisky base; flavored with heather honey and herbs; made with a French formula that was brought to Scotland in 1745.

Forbidden Fruit (United States): brandy and grapefruit.

Grand Marnier (France): orange liqueur with cognac base; created in 1880; one of the most famous liqueurs of all time; Escoffier used it to make Crêpes Suzette; César Ritz was a fan of it and used it at his hotels.

Irish Mist (Ireland): made with Irish whiskey and honey; spicy.

Jägermeister (Germany).

Kahlúa (Mexico): coffee-flavored.

Liquore Galliano (Italy).

Midori (Japan): flavored with melon.

Sambuca (Italy): anise-flavored.

Strega (Italy).

Tia Maria (Jamaica): rum as base spirit; coffee-flavored.

Van der Hum (South Africa): spicy; aromatic.

How to Observe National Liqueur Day

Celebrate the day drinking liqueur. Use it to make an after-dinner drink, enjoy it straight, or pour it over ice. There are a countless amount of liqueurs and recipes that go with them that you could try. You could also use liqueurs to make a dessert. You could even use the day to learn how to make your own liqueurs. If you don't drink, you could still make or bake a dessert with liqueur for someone else, or try your hand at making homemade liqueur for a friend to try.

Source

[rabbitcruiser]

National Liqueur Day

Today we celebrate and imbibe liqueur, a distilled alcoholic beverage that is sweetened or blended with herbs, spices, flowers, nuts, cream, or fruits. The alcohol content of liqueur generally ranges from between 24 percent and 60 percent (48-120 U.S. proof) and is usually lower than that of liquor (spirits). Usually, the base spirit used to make liqueur is brandy. Liqueurs are not aged for very long, although their base spirit may be. But, there may be a resting stage to allow the flavors to blend together properly. In the United States, liqueurs are sometimes called cordials or schnapps. Technically, in the United States, the name schnapps only applies to brandies distilled from fermented fruits. Usually syrupy and sweet, liqueurs are used to make after-dinner drinks or are mixed with coffee. They may be drunk straight, poured over ice, or mixed. They are also commonly used to flavor desserts.

By 400 BC, fortified spirits were being made by the distillation of wine by the Egyptians and Greeks, who sweetened them with cinnamon and honey. These spirits were similar to today's liqueur and used ingredients that now are used to make mead. During the thirteenth century, European monks and alchemists improved upon the distillation process and created what we now would recognize as a liqueur. At the time it was mainly used for medical purposes. Today there are both generic liqueurs and proprietary liqueurs—those made by individual producers, often with a secret formula, with registered brand names. The following are some of the most common:

Generic:

Advocaat: cream liqueur.

Amaretto: almond flavor.

Apricot.

Crème d'ananas: flavored with pineapple.

Crème de cacao: flavored with cocoa and vanilla beans.

Crème de framboises: made with raspberries.

Crème de menthe: flavored with mint.

Crème de noyaux: almond-flavored; made with fruit pits; similar to amaretto.

Crème de violette: also known as parfait amour; contains oils from both violets and vanilla beans.

Kümmel: flavored with caraway seed.

Limoncello (Italy): lemon-flavored.

Sloe gin: flavored from the fruit of the blackthorn bush.

Triple sec: orange-flavored; colorless Curaçao.

Proprietary:

Baileys Irish Cream (Ireland): Irish whiskey and cream.

Bénédictine (France): first made in 1510; closely-guarded formula.

Campari (Italy): herbs and fruit.

Chartreuse (France): formula was developed in 1607; contains green and yellow plant liqueurs; spicy and aromatic flavors.

Cherry Heering (Denmark): cherry flavored.

Cointreau (France): proprietary blend of triple sec.

Crème Yvette (United States): violet flavor and color.

Curaçao: flavored from the dried peels of the green oranges from the island of Curaçao, located in the Caribbean Sea.

Danziger Goldwasser: spicy; contains tiny gold specks.

Drambuie (Britain/Scotland): Scotch whisky base; flavored with heather honey and herbs; made with a French formula that was brought to Scotland in 1745.

Forbidden Fruit (United States): brandy and grapefruit.

Grand Marnier (France): orange liqueur with cognac base; created in 1880; one of the most famous liqueurs of all time; Escoffier used it to make Crêpes Suzette; César Ritz was a fan of it and used it at his hotels.

Irish Mist (Ireland): made with Irish whiskey and honey; spicy.

Jägermeister (Germany).

Kahlúa (Mexico): coffee-flavored.

Liquore Galliano (Italy).

Midori (Japan): flavored with melon.

Sambuca (Italy): anise-flavored.

Strega (Italy).

Tia Maria (Jamaica): rum as base spirit; coffee-flavored.

Van der Hum (South Africa): spicy; aromatic.

How to Observe National Liqueur Day

Celebrate the day drinking liqueur. Use it to make an after-dinner drink, enjoy it straight, or pour it over ice. There are a countless amount of liqueurs and recipes that go with them that you could try. You could also use liqueurs to make a dessert. You could even use the day to learn how to make your own liqueurs. If you don't drink, you could still make or bake a dessert with liqueur for someone else, or try your hand at making homemade liqueur for a friend to try.

Source

[keijay-blog]

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We Cozied Up with the Best Hot Chocolate. Is It Yo...

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As soon as the temperatures start to drop, I crave one thing more than any other on a cold night: hot chocolate. A cup of the good stuff made with real cocoa and milk is pure holiday magic. Lucky for me, my husband is always game to stir up a cup from scratch on a chilly night—he always adds a dash of cinnamon to really make it feel like home, but these mix-ins are tasty, too. I’ll admit, though, on a chilly night when I want cocoa quick, I’m very much OK with using a package of hot chocolate mix—especially if it has those mini marshmallows.

However, I’m not always sure if that marshmallow-packed brand is really the best hot chocolate—it is pretty darn sweet. Maybe there’s a richer, more chocolatey variety out there better suited for evenings watching Christmas movies. That’s why I wrangled together 11—yes, 11!—brands of hot chocolate in a blind taste test to see which tastes best. Here’s what I tried along with a team of cocoa-fans. And, yep, we made sure to use real milk (not just water) in this test. Anyone who knows hot chocolate knows that milk always makes it better.

Cocomama

Ghirardelli

Great Value

Kroger

Land O’Lakes

Nestlé

Private Selection, a Kroger-exclusive brand

Silly Cow

Starbucks

Swiss Miss

Tim Hortons

Competition for this test was steep. See which brands were our favorites.

Honorable Mention: Cocomama

Taste of Home

Score: 7.5/10

When it comes to hot cocoas, some folks prefer a richer, darker chocolate flavor. Those were the people that gave Cocomama’s semisweet hot cocoa mix the highest marks. This fair trade, non-GMO, kosher hot chocolate was a favorite among those that enjoyed dark chocolate. That’s because in addition to hot chocolate’s standard ingredients—sugar and cocoa powder—Cocomama’s mix contained a good helping of dark chocolate chips. Testers loved that the melted chips gave this mix a really decadent flavor and cut down a bit on the sweetness. Sound like something you’d like? You’ll love these rich dark chocolate recipes.

$5.99 for a 7.5-oz. box; available at select stores and Amazon.

Runner-Up: Great Value

Taste of Home

Score: 8.3/10

Testers also really enjoyed Walmart’s Great Value hot chocolate. Great Value offered a much sweeter flavor than Cocomama, but that satisfied the kid in all of us. We’d equate it to the style of cocoa that Mom would make after you came in from sledding—sweet but so so easy to sip. While we made all our hot chocolates in our test with milk, we did like that Great Value’s hot chocolate mix could be made with water if you didn’t have milk on hand. There’s definitely a convenience factor to a mix like that. Plus, it came with itty-bitty marshmallows. Who can resist?

$4.88 for a 40-oz. canister; available exclusively at Walmart.

Best in Show: Tim Hortons

Taste of Home

Score: 9/10

The mix we loved the most, though, seemed to combine the best qualities of our honorable mention and runner-up. Tim Hortons hot chocolate mix gave us that bit of sweetness that we craved while also offering rich chocolate flavor, though we’d say that Tim Hortons had more of a milk chocolate flavor than semisweet. Overall, we decided that this was the best hot chocolate mix because the components—chocolate, sugar and milk—were all in perfect balance. This was the only brand we tried that had people coming back for seconds later in the day. It really is that irresistible.

$8.99 for a 14-oz. canister; available at select stores and online.

Bottom Line

Taste of Home

Milk is always better

After testing hot cocoa made with 2% milk for this test and then with water to just to compare later, I can assure you that no matter than brand, hot chocolate mix always tastes better made with milk. It has a much fuller and more satisfying flavor. Also, watch out for some hot chocolate brands like Cocomama (one of our favorites); they aren’t made with milk powder so they need to be blended with milk in order to taste right. And if milk isn’t your thing, you can always use a nondairy option—these are our favorites.

Never underestimate an unknown or store brand

Let me say that I was just plain shocked when Swiss Miss and Starbucks didn’t place in the top three for this test! As the bigger names in hot drinks, I assumed these two would have this competition locked up. But just like in so many other taste tests—like chocolate chip cookies and salted butter—generic and less common brands took the top spots. It just goes to show you that you never know until you try! Now grab a box of our favorite hot chocolates and get comfy! Those Hallmark Christmas movies are waiting!

Make your own hot chocolate from scratch with these recipes.

Rich Hot Chocolate

Each winter in early February my friends and I gather for an outdoor show called Mittenfest. We skip the bloody mary’s and fill our thermoses with these hot cocoas instead.

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Dulce de Leche Hot Chocolate Pods

Who doesn’t love a steamy mug of hot chocolate on a snowy day? Now you can give friends, neighbors, co-workers or anyone who deserves a treat the pleasure of this indulgent drink with these giftable hot chocolate pods. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Nutella Hot Chocolate

Vanilla beans and Frangelico liquor lend to the sophisticated flavor of this hot chocolate. With such rich taste, it could be served as a dessert.—Michael Compean, West Los Angeles, California

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Pumpkin-Spiced Hot Chocolate

As soon as there is a hint of fall in the air, I think of pumpkins and my mother. She served pumpkin pie with real hot chocolate. This recipe brings those two amazing scents, and her, back to life for me. To turn your hot chocolate into creamy pumpkin mocha, stir 2 teaspoons of instant coffee into the hot chocolate before adding whipped cream. It’s a great way to warm up after some chilly trick-or-treating! —J. Morand, Maitland, ON

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Crackling Hot Cocoa

This hot chocolate recipe is more than a warm-you-up—it’s rich and thick decadence in a mug.—Cyndi Nistico, Palm Island, Florida

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Spiked Hot Chocolate

My husband and I like to enjoy this grown-up version of hot chocolate on a cold winter evening. It’s even better made with honey-flavored bourbon if you can find that in your local store. —Andrea Harvath, Duncannon, Pennsylvania

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Cozy Hot Chocolate

Steaming mugs of these smooth beverages are a nice anytime treat with my husband, Ken.—Marie Hattrup, Sonoma, California

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Dairy-Free Hot Chocolate

Change up ordinary hot cocoa by stirring some dark baking cocoa into vanilla almond milk. Fluffy marshmallow creme and bright sprinkles make irresistible toppings. —Cindy Reams, Philipsburg, PA

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Fluffy Hot Chocolate

This is our daughter’s favorite hot chocolate recipe. It may look like ordinary cocoa, but a touch of vanilla sets it apart from the rest. And the melted marshmallows give it a frothy body you won’t get from a cocoa packet. —Jo Ann Schimcek, Weimar, Texas

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Holiday Peppermint Mocha

Make spirits bright with a minty mocha to share under the mistletoe or around the piano. I’ve also stirred in coffee liqueur instead of peppermint. —Lauren Brien-Wooster, South Lake Tahoe, California

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Candy Cane Hot Cocoa Mix

We make batches of this minty, malted milk-flavored hot chocolate to give as gifts. Be prepared—friends will return the jars for refills! —Sara Tatham, Plymouth, New Hampshire

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Peppermint White Hot Chocolate

My soothing white hot chocolate is a great warm-up after a wintry day spent sledding or ice skating. Or include it as a festive addition to brunch or an afternoon tea party. —Darlene Brenden, Salem, Oregon

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Pumpkin Spice Hot Chocolate

My mom makes this hot chocolate with pumpkin, spices and white chocolate. We usually drink it on Halloween, but it’s delish at Christmas too. —Sasha King, Westlake Village, California

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Kahlua Hot Chocolate

When we want a cup of hot chocolate, we prefer homemade over store mixes. A splash of Kahlúa adds a touch of fabulous. —Chung-Ah Rhee, Hollywood, California

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Favorite Hot Chocolate

You need just a few basic ingredients to stir up this spirit-warming sipper. It’s smooth and not too sweet, making it just right for cozy winter days. —Flo Snodderly, North Vernon, IN

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  Gingerbread Hot Cocoa

Are you in the Christmas spirit yet? If not, this special cocoa will do the trick. It’s like drinking a chocolate gingerbread cookie! —Erika Monroe-Williams, Scottsdale, AZ

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Landmark Hot Chocolate

With or without a nip of rum, my hot chocolate recipe has been a Wisconsin winter warmer for years. When the toboggan hills are calling, I skip the whipped cream and take a thermos to go. It’s always a hit and it ensures nobody is left out in the cold! —Mark Phillips, Bayfield, Wisconsin

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Vanilla Almond Hot Cocoa

Treat your family to this comforting, homemade cocoa as you decorate the tree or open holiday gifts. Vanilla and almond extracts make it taste even more special. —Vicki Holloway, Joelton, Tennessee

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Mexican Hot Chocolate

This delicious, not-too-sweet hot chocolate is richly flavored with cocoa and delicately seasoned with spices. The whole-stick cinnamon stirrers come in handy, as the old-fashioned chocolate mixture settles if not stirred before drinking. The blend of cinnamon and chocolate flavors is wonderful! —Kathy Young, Weatherford, Texas

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Double Chocolate Hot Cocoa Mix

I gave this away at our neighborhood Christmas party in cutie-patootie gift bags and was thrilled that I was able to give something to everyone. But the next week I started getting calls from the neighbors who’d made it and was blown away at the response. Everyone loves this! The white chocolate is what makes it extra creamy and chocolaty!—Mandy Rivers, Lexington, South Carolina

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