Tag: coffee recipes

Start the new year in style with these indulgent coffees

Posted on by Sara Walker

January may traditionally be the season of denial, with diets and budgeting figuring largely in everyone’s calendars, but we believe that it’s not a good idea to squeeze all the fun out of life! You’re much more likely to stick to a plan if you allow yourself the occasional lapse, and after all, we all need our spirits lifting at this time of year. If you need a quick pick-me-up, try one of these instant-cheerer-upper recipes.

Black forest coffee

A coffee that models itself on a cake – what more could you ask for? To make one to two cups, you’ll need:

– 250ml strong, fresh black coffee
– 1 good tablespoon chocolate syrup
– 1 tablespoon cherry liqueur, such as Kirsch
– Maraschino cherries
– Chocolate flakes
– Whipped cream to taste

Pour the coffee into one large or two small cups, preferably glass. Stir in the chocolate syrup and cherry liqueur, then add a spoonful of whipped cream on top. Garnish with chocolate sprinkles and a cherry or two on a cocktail stick.

Creme brulee coffee

More pudding-themed coffees, bring it on! To make one to two cups, you’ll need:

– 250ml strong, fresh black coffee
– 1 good tablespoon caramel syrup
– Whipped cream to taste
– 1/2 teaspoon Demerara sugar

Pour the coffee into one large or two small cups, preferably glass. Stir in the caramel syrup and spoon the whipped cream over the top. Sprinkle over the sugar and serve.

For all your commercial coffee needs including top quality coffee beans and accessories for your restaurant, cafe or catering business, visit our main website at www.wholesalecoffeecompany.co.uk.

Coffee fads: the ‘coffee cream soda’

Posted on by Sara Walker
The 'coffee cream soda' could be the ultimate summer drink. Photo: Thamizhpparithi Maari
The ‘coffee cream soda’ could be the ultimate summer drink. Photo: Thamizhpparithi Maari

Only in San Fransciso! While the nearest most of us get to a trendy cup of coffee is using soya milk or adding chocolate sprinkles to our cappuccino, California is going mad for the coffee cream soda using sparkling water instead of milk.

The result is similar to an iced Americano, involving diluted espresso – but the drink is carbonated, giving you sparkling coffee. It also includes brown sugar and whipped cream. Pioneered by San Fransisco cafe Andytown, their version is known as the ‘snowy plover’, named after the birds that nest along the local shoreline. “It’s a coffee cream soda that dances on your palate like the tiny snowy plovers on Ocean Beach,” said the cafe. The idea has taken off on social media, with fans of the new drink sharing their own photos on Instagram and Twitter. If you’d like to try a snowy plover as a refreshing coffee option this summer, here’s how:

You’ll need (per person):

  • crushed ice (see below for tips on how to make this)
  • Around 100ml of freshly made, strong black coffee, cooled and chilled in the fridge
  • 1 teaspoon brown sugar, or to taste
  • whipped cream
  • chocolate sprinkles (optional)

Make the crushed ice by putting six ice cubes in a food processor and pulsing until roughly crushed. Alternatively, wrap the ice cubes in a clean tea towel, put the towel on a chopping board and bash it with a rolling pin until the ice is roughly crushed. Put the ice in a tall glass, and pour the espresso over. Add the sugar, and stir until dissolved. Fill the glass up to around 1.5cm below the rim with sparkling water, then top with a spoonful of whipped cream and chocolate sprinkles if liked. Sip through a straw for a refreshing summery drink.

For more coffee recipes and news, plus a wide range of coffee beans and coffee accessories for your business, all at great wholesale prices, take a look at our main website at www.wholesalecoffeecompany.co.uk.

 

 

 

 

Frozen coffee almond cream desserts

Posted on by Sara Walker

dessert-235180_1280With the weather heating up, lunch or dinner guests will appreciate these light frozen puddings to finish off a summery meal.

To serve 6, you’ll need:

  • 2 teaspoons espresso coffee, made from good quality, freshly roasted and ground coffee beans
  • 60ml milk
  • 2 freerange gg whites
  • 60g of icing sugar, sieved
  • 1/8 teaspoon almond extract
  • 60g finely chopped almonds
  • 240ml double cream

What to do:

In a small heavy bottomed saucepan, gently heat the milk until almost boiling then add the coffee. Allow to stand for three or four minutes, then strain through a fine mesh sieve. Discard the coffee grounds. Set the milk aside to cool.

Beat the egg whites until foamy. Add the icing sugar a little at a time while continuing to beat until the mixture stands up in stiff, shiny peaks. Gradually add the cold coffee-infused milk, almond extra and chopped almonds.

In a separate bowl, whisk the double cream until it stands up in stiff peaks, then carefully fold it into the egg mixture.

Spoon the mixture into individual, freezerproof bowls or ramekins and place in the freezer for three or four hours or overnight. To serve, remove from the freezer twenty minutes before needed. If liked, top with a drizzle of chocolate sauce and a few extra almonds.

Easy chocolate sauce

  • 60g butter
  • 60g golden syrup
  • 60g good quality cocoa powder
  • tablespoon Amaretto liqueur or Amaretto flavoured syrup (optional)

Put all the ingredients in a heavy bottomed saucepan, and melt slowly over a gentle heat, stirring constantly. Allow to cool a little before serving.

Here at the Wholesale Coffee Company, we stock a wide range of ingredients for brewing, cooking, baking and generally enjoying your coffee, all at great wholesale prices. Find flavoured syrups, green and roasted coffee beans, cups and stirrers, hot chocolate, milk and more at wholesalecoffeecompany.co.uk.

How to make kokkaffe (Swedish boiled coffee)

Posted on by Sara Walker

beans and groundsIf you were asked to name the top coffee-loving countries in the world, you might think of the USA. Or Britain, or maybe Italy or France. One country that might not immediately spring to mind is Sweden, but in fact Swedes love their coffee and drink a surprisingly large amount.

While the common types of coffee drink such as capuccinos and lattes are available, the traditional way of preparing coffee in Sweden is kokkaffe, which literally means ‘boiled coffee’. It’s very simple to make, and because it’s easy to prepare it outdoors with a fire or camping stove, it’s also very popular with hunters and fishermen. Although it’s made in a similar way to Turkish coffee, it’s much less strong and equates more to a standard UK black coffee. The secret is to use a very coarse grind of coffee, and a good quality medium roast bean.

Although special kokkaffe pots exist, it’s just as easy to use a saucepan. Simply put a heaped teaspoon of coffee per person in the pan, add 250ml of cold water per person and bring the mixture to the boil. Once it’s boiled, remove from the heat and strain through a filter into a cup or flask.

In Sweden, you can buy specific types of coffee labelled ‘kokkaffe’ for use in preparing the drink in this traditional way, but any type of coarsely roasted medium blend coffee will work.

Here at the Wholesale Coffee Company, we’re proud to stock a wide range of coffee beans suitable for all uses. We also have coffee accessories such as cups and stirrers, and coffee ingredients like milk and sugar sachets, so however you like to drink your coffee you can be sure you’ve come to the right place. For more information, please visit our website at www.wholesalecoffeecompany.co.uk.

Homemade Christmas mincemeat – with coffee!

Posted on by Sara Walker

mincemeatHere at the Wholesale Coffee Company, we’re getting ready for Christmas! Here’s our recipe for festive homemade mincemeat, for making the most delicious mincepies. Our secret ingredient? Coffee, what else! Adding a little of our favourite flavour gives a rich, dark overtones for a more indulgent result. This recipe should be made a couple of weeks before needed to give the flavours time to develop.

This recipe makes about 2.5 kgs, which should be enough to make mincepies for the entire office, or at least your colleagues. Any surplus can be bottled and sealed, and will keep quite happily until next Christmas.

You’ll need:

  • 400g cooking apples, peeled, cored and cut into chunks
  • 200g suet, either vegetarian or beef
  • 850g mixed dried fruit
  • 225g candied peel
  • 350g caster sugar
  • Zest and juice of two lemons
  • 2 rounded teaspoons of ground mixed spice
  • 1 rounded teaspoon of cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 tablespoons of strong coffee, made from freshly-roasted coffee beans
  • Optional: six tablespoons of brandy, Cointreau or port

This recipe is simplicity itself – all you need to do is put everything except the alcohol and the suet into a Pyrex or other heatproof bowl, cover it loosely with aluminium foil and leave it overnight in a cool place. This is so that the flavours develop.

The following day, heat the oven to about 100 degrees Celsius, and put the dish in, still covered, for one to two hours. Take it out, and leave it to cool completely. Stir in the suet and the alcohol, if using, and either use it immediately to make mince pies, mincemeat and apple pudding or mincemeat and apple crumble, or spoon into sterilised jars, seal and label.

For a full range of coffee beans, coffee ingredients and accessories for all your coffee needs over the festive period, please visit www.wholesalecoffeecompany.co.uk.

 

Whipped Cream and Other Coffee Toppings

Posted on by Sara Walker

Maybe the cake isn’t all about the icing, but it does help if the icing tastes nice. Otherwise, why have icing?

When it comes to coffee some like it plain, some like it with milk, and some like it with topping. Whipped cream is popular for some coffees like mocha and sometimes the whip comes with chocolate, or other things in it, or on it. If you run a coffee business the topping can make or break you. At least if you have a client like the author of this blog. You see I love whipped cream and if they give me the fake stuff I tend to avoid it. Hence, in London you will usually find me at Nero’s as they use real cream. My only complaint is that they don’t sweeten it.

Now you might not run a coffee shop, but if you like indulgent treats and experimenting with your coffee then there are some toppings worth trying. Below you find some ideas.

* Add a shot of Baileys to your coffee and then top it with whipped cream with a shot Baileys in it (add whilst whipping) and a few flakes of chocolate (you can grate some chocolate with a cheese grater, or chop it with a knife)

* Like orange? Add some orange essence into your coffee, a bit of honey or brown sugar, then add a tiny bit of orange essence to your whipped cream as well and top it off with a piece of candid orange. You can also add orange zest to the whip if you like it a tad more bitter.

* You can also have even MORE coffee in your coffee: add 2 teaspoons espresso powder or 2 1/2 teaspoons freeze-dried coffee crystals and a generous tablespoon of sugar (or honey, or maple syrup) into 1 cup heavy cream. Whip as usual, tasting and adjusting the sweetness toward the end.

* If you love chocolate, you can use that for your cream. In a double boiler or the microwave, melt 3/4 cup bittersweet chocolate chips. Let chocolate cool until still liquid but not hot, about 5 minutes. Whip 1 cup heavy cream until soft peaks form. Add 1/2 chocolate mixture and beat until combined. Add remaining chocolate and 1 tablespoon sugar and beat until stiff peaks form.

Other ideas is to add almond essence, crushed candy cones (for that Christmas flavour), crushed Daim chocolate pieces (a Swedish favourite), vanilla powder, or vanilla essence, cinnamon, chai tea powder (or chai spices: nutmeg, ginger, cinnamon, cloves and cardamom)

As always: use fresh roasted coffee beans and if you want to buy coffee online, we suggest you use us as your retailer (naturally). We also sell green coffee beans if you want to roast them yourself. That way they are guaranteed fresh! If you are buying coffee online from someone else, do your research first as you want to use a reliable shop, especially if you have a coffee shop where good coffee can make or break you.

Coffee that nearly looks too good to drink....But who am I kidding?? - #Coffee #Yum #Drinks #Dessert

 

Coffee parkin for Bonfire Night

Posted on by Sara Walker

fireAs you might expect, we’re pretty fond of our coffee at the Wholesale Coffee Company, and we’re also partial to a bit of cake. As it’s coming up to bonfire night, here’s a recipe for a traditional oatmeal parkin, made just a little different with the addition of our favourite ingredient – coffee! You won’t taste the coffee in the finished cake, but it gives a darker texture and rich, moist feel. Best made a few days before required, and eaten in chunks together with a mug of your favourite coffee.

Ingredients

  • 225g butter or margarine
  • 120g soft dark brown sugar
  • 55g black treacle/molasses
  • 2 – 3 tablespoons of strong black coffee, made from freshly roasted coffee beans
  • 1 teaspoon baking powder
  • 5 teaspoons ground ginger
  • 2 teaspoons nutmeg
  • 1 teaspoons ground mixed spice
  • 2 large eggs
  • 200g golden syrup
  • 120g fine or medium oatmeal, available from supermarkets
  • 200g self raising flour
  1. Start by preheating the oven to 140 degrees centigrade, then grease a 20cm square shallow cake tin, and line it with greaseproof paper.
  2. Put the butter, sugar treacle and golden syrup in a saucepan, and melt them gently together over a low heat, stirring with a wooden spoon. Don’t overheat the mixture, or it’ll burn. Once fully combined, remove from the heat and set aside.
  3. Mix together the oats, flour, spices and baking powder in a large bowl, then add the sugar mixture from the saucepan. Stir everything together until the dry ingredients are coated.
  4. Add the eggs a little at a time, beating after each addition. Carefully add the coffee a spoonful at a time, until you have a stiff, sticky batter.
  5. Spoon the mixture into the tin, and place in the oven for about 1.25 – 1.5 hours until the cake is set and firm.
  6. Remove from the oven, and leave to cool in the tin until completely cold, then remove. If you’re not eating immediately, wrap the cake in tinfoil and store in an airtight container.

For a selection of top quality coffee beans, visit www.wholesalecoffeecompany.com. We also stock a great range of paper cups and lids suitable for outside use, to help your bonfire party go off with a bang.

Café de Olla – an Autumn Favourite!

Posted on by Sara Walker

Autumn is coming towards us at a hundred miles an hour and it’s time for those days of hot stuff. Meaning: anything hot goes – hot chocolate, hot wine, hot fireplaces, hot duvets, hot…anything (we’ve heard hot people are especially in demand…hugs can keep one warm almost forever!)! Adding to the list of hot things is Café de Olla – a Mexican coffee drink.

Coffee ingredients you keep in the cupboard may include honey, sugar (brown, or white), sweeteners (xylithol and stevia are the most natural/healthy ones we’ve been told?!), honey, cacao to sprinkle on your cappuccino and maybe a flavouring syrup, or two. Have you tried cinnamon in your coffee though? It’s a delicious addition to any cup (in some places they use it instead of cacao for the cappuccino) and in Café de Olla it’s one of the main coffee ingredients. The Mexicans are very specific about how a cup of Café de Olla is supposed to be made, but if in a hurry, why not just try to add a dash of cinnamon sprinkled on top of your coffee? Did you know that cinnamon can help balance your blood sugar levels if you use a sweetener as well? Just don’t overdoes on it – too much cinnamon is not good for you. Many say you shouldn’t even use it every day.

Café de Olla from Nibbles and Feasts

Coffee Ingredients:
4 cups water
4 cinnamon sticks
4 heaping tablespoons of ground coffee (36 oz.)
4 tbsp. of brown sugar (piloncillo)

N.B. For better results boil the water in an earthenware pot and serve it in earthenware mugs.  According to Mexican cooks, it imparts a more flavorful experience.

Preparation:
Boil 4 cups of water with brown sugar and cinnamon in a clay pot, when boiling add the coffee and turn off  heat. Let stand 4 minutes, strain and serve, preferably in clay cups.
You can also add a little rum!

Makes 4 cups

cafe-mexicano-met-chocola-koffielikeur1

How to make a Thai iced coffee

Posted on by Sara Walker

A couple of years ago I spent a bit of time travelling around Thailand and became a huge fan of iced coffee with condensed milk – in other words the delicious Thai iced coffee that looks as good as it tastes.  You might not think of Thailand as being a place for good coffee beans, but this recipe is certainly one to try (when the weather perks up).

Makes three Thai iced coffees

Thai iced coffee ingredients:

70g ground coffee beans of your choice

700ml boiling water

Sweetened condensed milk or evaporated milk

Sugar or coffee syrup (if you have a really sweet tooth)

Six cardamom pods

Thai iced coffee instructions:

1. First, open up the cardamom pods and using a mortar and pestle or some sort of herb grinding device, crush up the cardamom seeds so you’re left with a fine powder.

2. Mix the cardamom seeds with the ground coffee beans, place into a cafetiere, pour the boiling water over the coffee beans and cardamom powder and leave to settle for 10 minutes.

3. If you’ve got a sweet tooth, you can add some sugar to the mixture; but condensed milk is already quite sweet so you should be fine without it. By all means add some extra sugar or a flavoured syrup of your choice once you’ve tried the drink with the condensed milk.

4. You can now serve your Thai style iced coffee dividing it equally between the three glasses.

5. Finally, using a table spoon placed over the glass of iced coffee, pour in the condensed milk slowly. This way, the milk will float beautifully into the rest of the coffee creating an interesting and rather sensual pattern.

Serve with ice, drink and enjoy sweet iced coffee, Thai style.

Buy coffee beans from Wholesale Coffee Company

Buy flavoured syrups from Wholesale Coffee Company

3 delicious iced coffee recipes

Posted on by Sara Walker

Today, I had my first iced coffee of the year – a delicious mix of espresso, milk, ice and sugar. However, as I was drinking I found myself feeling a little frustrated that all the sugar had gone straight to the bottom of the cup, so I had to keep stirring with my straw. Next time I think I’ll just abandon sugar completely and get creative with my iced coffees.

If you’ve got a bit of a sweet tooth, try some of these yummy iced coffee recipes.

1. Nutella Iced Coffee

Ingredients: freshly ground coffee beans, Nutella, vanilla essence, milk or condensed milk, cream, and ice

For the Nutella iced coffee you can either use instant coffee or freshly ground coffee beans depending on your preference. The next step is to make a regular cup of coffee, pour it into a blender, add a tablespoon of Nutella, a few drops of vanilla essence and ice. Blend for a while, chill, squirt cream over the top, drink and enjoy.

2. Amaretto Iced Coffee

Ingredients: freshly ground coffee beans, Amaretto flavoured coffee syrup (follow the link to buy from Wholesale Coffee Company), milk, cream and ice.

Follow the above instructions to make yummy amaretto iced coffee. We also sell other coffee flavoured syrups such as Irish Cream, White Chocolate and Ginger. Get creative and start experimenting.

3. Blackcurrant Tea Iced Coffee

Ingredients: brewed blackcurrant tea, one espresso shot made from freshly ground coffee beans, and honey or agave syrup (if you’ve got a sweet tooth).

Pour all the ingredients into a blend and whizz until smooth. This one might sound a bit strange, but freshly brewed coffee beans often have notes of blackcurrant – the blackcurrant tea, therefore, helps to emphasise the natural flavours. You can serve it as an iced coffee cocktail with fresh blackcurrants on top.

Watch this video from delish.com How to make Iced Coffee