#nescafe gold coffee recipe

[papercoffeandher]

So, I left the place where I was, last week. It has been a tough week emotionally. Also, I don't have a phone. I dropped mine into the water over there.

I don't mind not having a phone but I do mind being in a limbo kind of state where I am waiting for it to be repaired (which I would have gotten only after discussing with my parents who'd come home from their trip a few days later) and am unsure when I'll get it, or if I should buy another phone. It's confusing to download some things on other devices and not some because I am still waiting and wondering. I wouldn't want all this to bother me so much but it did and I have to acknowledge and accept the feeling to go beyond and make my peace with the situation.

Anyway. Things are a bit calmer now. I'll tell you more about it in the next post. :)

Right now, I realllyyy want to share these pictures from the place I was at (that I took in my phone, hehe).

It rained heavily there. Electricity, phone connection, and the internet went out constantly and for long periods of time. It was quite isolating, especially when I couldn't get out of the room to a common place where at least a few more people might exist.

I loved being there, I loved being alone, in that room with a window. It was beautiful. It was genuinely amazing, amazing in the real meaning of the word, it amazed me in the most attractive way. It was stimulating, triggering, and overwhelming. It was moving and powerful and magnificent. It hurt so much, it made me cry, it made me laugh, it made me smile, I felt so much, so honestly and freely. It was tiring, I was scattered as a whole. I felt graceful and I felt acceptance. I was happy to break because well, phoenix.

Watching the chaos was peaceful and meditative and real and therapeutic. The thunder terrified me, and I knew that the place I sat in was once flooded. There wasn't a chance, but I knew and I saw and I was alone, scared, and too much in love with the scene to move away.

One picture is from that room.

Have you had such an experience? Would you like to share? I would love to know, I would enjoy it. :)

I bought a new tumbler by the way. :P For my coffee to stay warm. The kitchen was far from my room and you know, good warm coffee matters. :P

I find the tumbler quite beautiful, spent a lot of time online choosing it, and I feel excited when I use it. :) Two pictures are from the common area. Since I made coffee for more people there, I thought I'd give a small recipe thing to them. So yeah that and my coffee in my tumbler.

Coffee: A tumbler of hot coffee, Nescafe gold, sugar and 'paal'.

Paper: The small recipe paper thing.

[yummyummyrecipes]

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[unmitfaige]

A guy asked me, “drinking coffee in abundance hurts ur overall health, right?“

     Wanna know how I responded? Visit my website www.itsjustsajoke.com to know more. Jk Jk. The thing is, I kinda do drink A LOT of coffee sometimes. It’s not necessarily harmful though. I drink black coffee usually. Go check out its gains. It’s actually beneficial. It help increasing ur metabolism rate, aids in decreasing cardiovascular diseases, and safeguards the liver. Did I change ur mind yet?

     Even though I do enjoy my coffee black, I add a secret little ingredient that almost nobody uses. I discovered this trick a while ago and implemented it immediately lol. I add a single spoon of sidr honey and 3 spoons of Nescafe Gold into a one and half cups of milk. Ugh it’s absolutely phenomenal man. As am writing this, I got ma cup ready beside me, to dive in after I finish writing this passage lmao. Sometimes, I repeat, SOMETIMES, I cheat on my recipe. If u add 3 spoons of Nescafe and half spoon of melted caramel into a 1 and a half cups of coffee, man o man, ur gonna get something surreal. Don’t forget to crush ice cubes and add it to the mix. I call it, “desperate times requires desperate measures”. What a name, right?

[jbdcolley]

dalgonacoffee #nescafegold Ang trending na dalgona espresso ay patok sa mga espresso lovers ngayon..My dalgona espresso recipe is product of Nescafé gold..napaka … The post DALGONA COFFEE RECIPE|| NESCAFE GOLD || NO MIXER👌 appeared first on John's Online Recipe...

[kavicliving]

Keto Mocha Frappuccino - so quick and awesome that u don't crave for Starbucks anymore! #recipe In a blender, add 1/2 cup chilled soy milk or almond milk (or u can skip this by adding some more cream and water), 1 1/2 tsp instant coffee powder (Nescafe gold), 2 tsp Hershey's cocoa powder (u can add dark chocolate instead), 2 tbsp whipping cream, 1 tsp Stevia, and ice cubes. Blend it all for a minute. Open n check consistency, add more soy milk or water to adjust. Pour the frothy goodness into a tall glass and serve as it is. Or top it with whipped cream and chocolate chips or sauce. Yummmmmm! I'm already craving it again. . . . . . #keto #ketodiet #ketofam #ketogenic #ketorecipes #lowcarb #frappuccino #frappe #coffee #cappuccino #coffeeaddict #coffeelover #coldcoffee #starbucks #homemade #paleo #atkins #highfat #yummy #foodie #drinkstagram #foodgram #feedfeed #slurpee #igers #shotoniphone #delicious #cravings

[nescafeau]

NESCAFÉ® GOLD ORANGE ICED ESPRESSO

Iced coffee your way with NESCAFÉ Gold Premium Iced Coffee.

[atravellingfoodie]

This Espresso cookies and cream mousse dessert is a coffee based lush dessert that will have you licking your lips after every taste. 

It has changed so many times since I started making it, but this recipe and method has given me the best result by far. It’s absolutely positively heavenly.

I love coffee. I love all types of coffee, and in my family I somehow have become the “coffee maker”. Apparently I make really good coffee and even though I like my own coffee, I have no idea how much truth there is in that statement. I don’t know whether they’re just saying it because they’re too lazy to make it themselves or if my coffee really is as good as they claim it to be.

This brings me to how this recipe came about. I purchased Nescafe Espresso Coffee with pure, finely ground Arabian beans at the beginning of the month due to our local store being out of the usual instant Nescafe coffee we always purchase. I drink quite a lot of coffee but lately I’ve been drinking a lot less and consuming a lot more tea.

I am extremely fussy when it comes to my coffee by the way, it needs to be strong and not leave me having mixed feelings. Anyway, half the month had passed and I decided to make myself a warm cup of coffee one evening. I made the coffee and it was just so good. It was rich and creamy without me doing anything extra. It was just gold.

While I was having my coffee this idea just popped in my head of how great this would taste in an Espresso cookies and cream mousse dessert. Even though I have made this dessert a lot before, I always made it with instant coffee which did not have such an evident coffee taste, so the taste wasn’t as patent as I would have liked it to be so I decided to use the espresso to make the dessert and do a few things differently and it came out perfectly.

I make this Espresso cookies and cream mousse dessert a bit different to enhance the coffee flavour as much as I can. I like rich desserts and variety too. Sometimes we tend to become very monotonous with the things we make and this why I like to try new things and be a bit different with every approach, especially in the kitchen.

So I prepare this cookies and cream mousse dessert by adding espresso, warm water, pure butter and sugar to the Romany cream base. Some might think adding sugar will result in an overly sweet dessert but I do this to balance the sweetness of the dessert due to the espresso and there is no overpowering sweetness at all.

I also add nestle cream, sugar and espresso to the whipped cream to make it just that tad bit more decadent. This recipe was derived from another Tantalise My Tastebuds recipe, the Peppermint Crisp Caramel Mousse which is also one of my favourite desserts and the best dessert I’ve ever had by far.

This would be the perfect dessert to enjoy for Sunday afternoon tea or when entertaining guests. Whatever you fancy, it works.

  Top tips for making Espresso cookies and cream mousse

Add the espresso and sugar to lukewarm and not boiling water. This will result in the biscuits going soggy and melt the chocolate too much.

Try not to add more nestle cream as this will allow the finish product to be too rich.

The dessert needs to set for a minimum of 5 hours. I find that everything kind of combines after this time and the taste and texture is at it’s best after this time.

Do not over beat the fresh cream, it needs to be of a smooth consistency.

 Do not add more than the required amount of espresso as this will result in a very overpowering coffee taste and mask the taste of the Nestle cream and fresh cream.

Nuts can be added and I would recommend crushed pecan nuts. This will complement the dessert very well and pecan nuts are fabulous in cakes and desserts. Hazel nuts would also go well with these flavors.

An additional layer of just fresh cream is lovely as well.

Chocolate pieces can be added but at a minimum.

Deliciously decadent Espresso Cookies and Cream Mousse

This deliciously decadent Espresso cookies and cream mousse dessert is a coffee infused lush pudding that will have you licking your lips after every taste. 

Biscuit crumb

500 grams chocolate coconut cookies, we use Romany Creams

60 grams butter (approximately 4 tablespoons or 1/2 stick)

125 ml lukewarm boiled water (approximately 1/2 cup)

5 ml instant espresso coffee granules; we use Nescafe (approximately 1 teaspoon)

5 ml fine granulated sugar (approximately 1 teaspoon)

Espresso mousse

500 ml whipping cream or double thick cream (approximately 2 cups)

50 grams fine granulated sugar (approximately 60 ml or 4 tablespoons)

7.5 ml instant espresso coffee granules (approximately 1 1/2 teaspoons)

60 ml Nestle cream (approximately 4 tablespoons)

Crush the biscuits as finely as you can and set aside until required.

Melt the butter for about 15-20 seconds in the microwave.

Dissolve the espresso granules and sugar in half a cup of lukewarm water and stir for 1 minute until the coffee and sugar are dissolved.

Mix the melted butter into the biscuits thoroughly and add the espresso mixture to the biscuits very gradually.

Only use enough until the biscuits are well coated but not soaked in the mixture or soggy. Leave for 10 minutes before using.

Whip the fresh cream for 2 minutes then add sugar and continue to beat for another 2 minutes or until soft peaks form.

Add the Nestle dessert cream and espresso granules and beat until combined and you reach smooth stiff peaks but not buttery consistency.

Put half of the biscuit mixture at the bottom of the dessert dish then cover with half the espresso mousse. Add another layer of biscuit crumbs and finish with the rest of the mousse.

Decorate your dessert as desired and place in the fridge to set for minimum of 5 hours or overnight.

If you liked the recipe above please consider rating the recipe and leaving a comment below. Also keep in touch on Facebook, Twitter, Pinterest and Instagram for more updates.

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  Deliciously decadent Espresso Cookies and Cream Mousse This Espresso cookies and cream mousse dessert is a coffee based lush dessert that will have you licking your lips after every taste. 

[nescafeae]

Unwind with NESCAFÉ GOLD

Discover our signature smooth, rich instant coffee. Coffee connoisseurs will appreciate the well-rounded taste and rich aroma in every cup. Our expertly crafted blend is great for all coffee drinking occasions, whenever you want to make a moment special. So why not relax, enjoy the now and savour the distinctive taste of this premium blend. The Arabica and Robusta coffee beans in our recipe have been carefully selected, then roasted to bring out their natural flavour. Our recipe also contains mountain grown Arabica beans ground ten times finer to unlock the soul of the bean. The result is a delicious coffee that helps make everyday moments extraordinary. It's easy to prepare your premium instant coffee. Release the great taste of this delicious blend with just hot water, and savour the rich, smooth coffee notes. Prepare a cup of NESCAFÉ GOLD, sit back, and reconnect with life's little pleasures. In the middle of a busy day, it's important to have some time for yourself and appreciate the moment. So take a break and focus on the now with NESCAFÉ GOLD. Our recipe uses carefully selected roasted coffee beans for a premium coffee experience every time. Each cup takes moments to prepare, making it easy for you to enjoy a delicious coffee. Whatever each day brings, make time for cup of quality coffee and take a moment to reconnect with NESCAFÉ GOLD.

It All Starts With a NESCAFÉ

NESCAFÉ is the world's favourite coffee brand, enjoyed in over 180 countries worldwide. With over 75 years of experience in selecting, roasting and blending the very best coffee, it's no surprise that over 5,500 cups of NESCAFÉ coffee are drunk every second!

The NESCAFÉ Plan

Did you know? As part of the NESCAFÉ Plan, we work directly with farmers and provide them with training and local assistance. Find out more about the NESCAFÉ Plan at www.nescafe.co.uk/nescafe-plan. Why not explore the rest of our range? Discover a smooth, crema-topped coffee with NESCAFÉ GOLD Crema or unwind with our decaff blend, NESCAFÉ GOLD Decaff.

[nescafeaestage-blog]

Unwind with NESCAFÉ GOLD

Discover our signature smooth, rich instant coffee. Coffee connoisseurs will appreciate the well-rounded taste and rich aroma in every cup. Our expertly crafted blend is great for all coffee drinking occasions, whenever you want to make a moment special. So why not relax, enjoy the now and savour the distinctive taste of this premium blend. The Arabica and Robusta coffee beans in our recipe have been carefully selected, then roasted to bring out their natural flavour. Our recipe also contains mountain grown Arabica beans ground ten times finer to unlock the soul of the bean. The result is a delicious coffee that helps make everyday moments extraordinary. It's easy to prepare your premium instant coffee. Release the great taste of this delicious blend with just hot water, and savour the rich, smooth coffee notes. Prepare a cup of NESCAFÉ GOLD, sit back, and reconnect with life's little pleasures. In the middle of a busy day, it's important to have some time for yourself and appreciate the moment. So take a break and focus on the now with NESCAFÉ GOLD. Our recipe uses carefully selected roasted coffee beans for a premium coffee experience every time. Each cup takes moments to prepare, making it easy for you to enjoy a delicious coffee. Whatever each day brings, make time for cup of quality coffee and take a moment to reconnect with NESCAFÉ GOLD.

It All Starts With a NESCAFÉ

NESCAFÉ is the world's favourite coffee brand, enjoyed in over 180 countries worldwide. With over 75 years of experience in selecting, roasting and blending the very best coffee, it's no surprise that over 5,500 cups of NESCAFÉ coffee are drunk every second!

The NESCAFÉ Plan

Did you know? As part of the NESCAFÉ Plan, we work directly with farmers and provide them with training and local assistance. Find out more about the NESCAFÉ Plan at www.nescafe.co.uk/nescafe-plan. Why not explore the rest of our range? Discover a smooth, crema-topped coffee with NESCAFÉ GOLD Crema or unwind with our decaff blend, NESCAFÉ GOLD Decaff.

[joeyisagrownup]

A Letter and Coffee Cupcakes for 2017

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Dear 2017,

I hope you don’t kill anymore people than you did last year. Or, at least take people who are on hell’s waitlist.

Enough about my non-existent belief in religious concepts, 2017, let’s talk about you. A fresh new year that gives the illusion of limitless potential even to jaded thirty-somethings. Thank you for another 365 days to do better, be better, and move messed-up thoughts to the very bottom of my psyche.

So let’s jumpstart the year with a dose of caffeinated reality: let’s make coffee cupcakes!

Layered flavor from the cinnamon and nutmeg turns this from a flatte into a frappe!

I only really started liking coffee when I moved to Indonesia from the Philippines. I can still remember the bag of coffee that changed it all. A German friend working in Timor Leste visited and brought along some coffee. Every bag since has been an attempt to recapture those delicious flavours. For this recipe, I used my favorite: JJ Royal’s Toraja Blend.

Two friends of mine have recently had a baby and I’d been contemplating what to bring when I visit. After a search through coffee cupcake recipes, from the boozy to the chocolate-y, I found a recipe from Cookie Named Desire that packed more flavor with the addition of other spices. I did make a few accidental changes to the recipe that turned out surprisingly well, perhaps signalling the start of a year filled with mistakes that are filled with lessons.

Brown Sugar

The recipe calls for 2 cups of white sugar, but I swapped out 1/2 a cup for brown sugar because I thought I’d ran out of the white stuff (I hadn’t).What the brown sugar did was deepen the flavor. Brown sugar is just white sugar with molasses added and the molasses set off the coffee, cinnamon, nutmeg, and vanilla in the cake to make it more complex than your black caffeine cup. The additional molasses in brown sugar also make it hygroscopic, meaning it absorbs moisture from the atmosphere, making the coffee cupcakes a wee bit more dense than the fluffiness the original recipe aimed for. 

I had a wonderful relevation when I had to make a substition! (Both for the recipe and that I need to change reorganize my pantry).

Vanilla Bean

Indonesia is one of the top producers of vanilla beans, which means that they are available in most big supermarkets in Jakarta. AND, they’re relatively cheap! So instead of 2 teaspoons of vanilla extract, I scraped 2 vanilla bean pods into the batter. This rounded out the flavours, so that the other powerful spices in the batter don’t become too overpowering when mixed together.

Cupcake Liners

I’d wanted to make smaller-sized cupcakes for quite some time. As I was contemplating getting a muffin tin with the smaller portions, my boyfriend had insisted I could just buy smaller liners and put those on regular sheet pans and they’d come out okay, and that this was a thing that had been done in his family before.

So, while the original recipe was for 24 servings, I ended up making 12 regular-sized overstuffed cupcakes and about 22 smaller-sized, cupcakes. I baked 16 smaller cupcakes with smaller liners nestled a square cake pan and they turned out all wonky puzzle piece-shaped. 

My boyfriend insisted this was intentional and how he liked his cupcakes.

Coffee for Mocha Buttercream

I ended up making with about 1.5 tablespoons more brewed coffee for the frosting than the recipe called for, which I still dumped in, whipped, and hoped for the best. The frosting ended up sweating coffee at first, but after piping the coffee beads have evaporated but have left some gaps in the frosting.

For my visit with my new-parent friends, I put about 3 regular-sized cupcakes and most of the tiny cupcakes in a gold-colored cake box and silver cakeboard from Titan and hoped the fancy schmanzy packaging would distract from my cubist cupcakes. Well, my friends loved them, the coffee flavor is not overpowering at all and the  

Of course, I want to share the calories with other people too!

Coffee for Mocha Buttercream

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Coffee Cupcake with Mocha Buttercream Frosting

yields 24 regular-sized cupcakes (or 12 regular cupcakes + 20 smaller cupcakes)

Ingredients

Cupcake batter

3 cups all-purpose flour

1 teaspoon baking powder

2 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 tablespoons Nescafe Gold instant coffee

1 1/2 cup white sugar

1/2 cup brown sugar

1/2 cup vegetable oil

1 cup whole milk

1 cup brewed coffee, cooled(made with 2 tablespoons of JJ Royal Toraja Blend)

2 eggs

2 vanilla bean pods, scraped into batter

Mocha Buttercream Frosting

1 brick salted butter, room temperature

3 1/2 cups powdered sugar, sifted

1/4 cup heavy cream

1/4 cup coffee, cooled

(made with 1/2 tablespoon of JJ Royal Toraja Blend)

1 tablespoon Nescafe Gold instant coffee

2 tablespoons cocoa powder

Better than Evanescence's Wake me up inside!

Baking Steps

Mise en place

1) For room temperature butter: Set out the butter for the frosting on the kitchen counter

2) For the flour mixture: Measure out the flour, baking soda, baking powder, salt, cinnamon, nutmeg, instant coffee powder, and sugar in a medium bowl. Whisk together until the color is uniform.

3) For the fat mixture: Measure out the oil, milk, brewed coffee, eggs, and vanilla in the stand mixer bowl.

4) For the tins: Line the cupcake tins and cake pan(if you want puzzle piece cupcakes like mine)

5) For the coffee mixture: Measure out cream, brewed coffee, instant cofee powder, and cocoa powder in a small bowl. Mix together and set aside.

6) For piping: Choose your frosting tip and attach it to your frosting bag. Place the frosting bag inside a glass with the edges folded over to act as a stand as you fill it with frosting.

Baking and Frosting

1) Pre-heat oven to 350 degrees

2) Set the fat mixture in the stand mixer and start beating at a medium speed.

3) Add the flour mixture bit by bit to the fat mixture, making sure that each portion is mixed thoroughly before adding more, and scraping occasionally.

4) Fill the cupcake liners up to about 3/4 of the way full with regular-sized cupcake liners or 2/3 of the way full with smaller liners.

5) Bake for 25 minutes.

6) Allow the cupcakes to cool for about 5 minutes then pop them out of the tin and let cool for another 10 minutes.

7) Cream the butter until it is a lighter color. Don't forget to scrape the bowl occasionally.

8) Slowly add the powdered sugar, again with the scraping.

9) Add the coffee mixture to the frosting and keep creaming until fully mixed. The frosting should stay light and fluffy.

10) Fill the piping bag with frosting. Twist the bag to close and squeeze through.

11) Frost the cupcakes, attempt to cover the entire surface as this acts as a seal to keep the cakes from drying out.

12) Serve to friends who need a caffeine boost and welcome a new baby/day/year!

[nescafeau]

NESCAFÉ® GOLD WITH A HINT OF ROSEMARY

Add a twist to your NESCAFÉ Gold Premium Iced Coffee with this delicious creation.

[nescafeau]

NESCAFÉ® GOLD ESPRESSO TONIC

Beat the heat with NESCAFÉ Gold Premium Iced Coffee.