Cafe Chocolate Strawberry Frappe

• Ingredients
  • 1 cup strong French roast.
  • 3 scoops strawberry ice cream
  • 1/4 cup chocolate syrup
  • 3 Tbs. Sugar
  • 1-cup ice cubes
  • 3 ripe strawberries (optional)
  • Whipped cream (optional)

  In blender combine ice cream, chocolate syrup and sugar. Pulse just to blend. Add the coffee and ice cubes and blend at high speed until ice is crushed fine and ingredients are thoroughly mixed. Pour into glasses.
  Optional garnish: Top with dollop of whipped cream and a fresh strawberry slice.

Millstone® Hot Apple Spice Coffee Punch

• Ingredients
  • 2 quarts apple juice
  • 2 quarts Millstone® Bed & Breakfast Blend®, brewed strong
  • 12 oranges, sliced wafer thin
  • 4 (3-inch) cinnamon sticks
  • 2/3 cup brown sugar
  • Pinch of ground allspice
  • Pinch of ground cloves
  • Garnish: cinnamon sticks

  Stir together all ingredients in a large saucepan and bring to a boil over medium heat. Reduce heat, and then simmer for 10 minutes. Remove pan from heat and strain liquid into pitchers or a heat-resistant punch bowl. Serve in mugs or pretty punch cups. Garnish with cinnamon sticks.
  http://www.millstone.com/pages/recipes/RecipeCategory.jsp?CategoryID=100

Chocolate Tart with Coffee Bean Syrup

• Ingredients
  • Shortcut pastry to line a tart tin
  • Cream to serve

• Ingredients for syrup
  • 250g sugar
  • 50g coffee beans
  • 2 Tbs rum
  • 250ml water

• Ingredients for filling
  • 212g plain chocolate (70% cocoa)
  • 50g unsalted butter
  • 50g caster sugar
  • 1 large egg
  • 2 large egg yolks
  • 1/4 pint double cream
  • 45ml milk
  • Icing sugar
  • Cocoa powder

  Bake the short crust pastry

  Syrup:
  Heat together the sugar, water, beans and rum stirring until the sugar dissolves, then let it cook gently.

  Filling
  Melt the chocolate and butter in a Bain marie until melted then mix in the cocoa powder. Whisk together the eggs, egg yolks and sugar until light and the sugar has dissolved.

  Carefully mix the egg with the chocolate mix, add milk and cream and pour into the pastry case. Place into a low oven and cook for 35-40 minutes. Place into a low oven and cook for 35-40 minutes. Remove and cool. Serve with clotted or double cream.
  "Courtesy of The Roast & Post Coffee Co" www.realcoffee.co.uk

Coffee Muffins

• Ingredients
  • 8 fl oz very strong, cold, black coffee
  • 2 eggs
  • 7 1/2 oz sugar
  • 8 fl oz yogurt
  • 4 1/2 oz flour
  • 2 tsp baking powder

  Preheat oven 400F, grease tins with butter. Put the coffee, sugar, eggs and yogurt into a bowl and mix well. Add the flour and baking powder until just combined. Spoon into tins and bake for 15-20 mins.
  "Courtesy of The Roast & Post Coffee Co" www.realcoffee.co.uk

Traditional-Style Tiramisu

• 21/2 cups coffee, sweetened
• 10 tablespoons vanilla-flavored syrup (see note), divided
• 4 egg yolks*
• 3 tablespoons superfine sugar
• 1 pound mascarpone cheese
• 4 packages lady fingers, 1 dozen per package
• 1 tablespoon NESTLE TOLL HOUSE Baking Cocoa

In a shallow dish mix coffee with 2 tablespoons of the vanilla syrup.

In a separate bowl, whisk egg yolks and sugar together until pale. Add mascarpone, one large spoonful at a time, mixing gently to keep the mixture light and airy. Add remaining vanilla syrup and mix in gently.

Dip about half of the ladyfingers into coffee mixture and use to line the bottom of a 10-inch springform cake pan. Spoon half the mascarpone mixture on top and sprinkle with half of the cocoa powder. Repeat layers, ending with a sprinkling of cocoa powder on top.

Refrigerate for at least 2 hours. When ready to serve, release the springform and serve sliced from the metal base.

NOTES: Vanilla syrup can be bought in most specialty coffee shops and many supermarkets. (For a more traditional, take on the recipe, substitute dry sherry for the vanilla syrup.)

For salmonella-safe egg yolks or whole eggs

You will need: a small, heavy saucepan
a heatproof, 2-cup glass measuring cup
a large stainless steel mixing bowl
a wooden or plastic stirring spoon
a quick-read kitchen thermometer

Perform the following steps and set aside:
Place eggs or yolks in saucepan. Add liquid from recipe (2 tablespoons of liquid per yolk). Stir gently just to combine.
Fill measuring cup 2/3 full with boiling-hot water.
Prepare the bowl by half-filling it with ice water.

Heat eggs or yolks over very low heat, stirring constantly, until the mixture reaches 160°F. Between each use, rinse off thermometer in the hot water. When desired temperature is reached, place saucepan in bowl of ice water to stop heating process. When cool, proceed with recipe. OR, substitute 1/2 cup egg substitute for the egg yolks.