Are you an avid coffee snob? Do you like to create coffee drinks to see how wired and amped you can get?
Here is one of my expensive pleasures when I find myself in a Starbucks. (Get a gold card)
You tell the cashier this…
“I would like a hot quad grande, 2 pump mocha, 4 pump Raspberry, 4 pump toffee nut, whole milk, caramel drizzle, 2 pump white chocolate mocha.”
I used to work at Starbucks as a supervisor up north, so that is how they should say it in “Starbucks speak”.
The recipe is as follows (the order in which they should prepare it),
2 pumps white chocolate mocha sauce
2 pumps mocha sauce
4 long neck pumps of Raspberry Syrup
4 long neck pumps of Toffee Nut Syrup
4 regular shots of espresso
Regular temped whole milk with no foam
The top of the cup capped with whipping cream
Caramel sauce drizzled over the whipping cream
Sugar and caffeine overload-a-go-go. Please drink ‘responsively’. Know what this will do to your body. Don’t chug. And yes, be responsible too.
The Obnoxious Snickering Red Tux Zebra has all the ingredients above in a Venti cup with 2 shots of single malt scotch added in over the whipped cream.
2 cups reduced-fat (2 percent) evaporated milk
1/2 cup whole milk
1/2 cup chocolate liqueur
1 teaspoon vanilla extract
1/4 cup sugar
1 tablespoon unsweetened cocoa
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ancho chili powder
10 cinnamon sticks
1 dried red chile
2 1/2 ounces bittersweet chocolate, broken into pieces
1/4 cup heavy whipping cream
Whisk evaporated milk, whole milk, liqueur, vanilla, sugar, cocoa, 1 teaspoon of cinnamon and chili powder in a heavy saucepan. Add 2 of the cinnamon sticks and chile and cook gently over medium-low heat until warm. Add chocolate and cook, whisking until melted. Gently bring to a high simmer; reduce heat and simmer until liquid thickens and reduces slightly, whisking often, 10 minutes. Combine heavy cream with remaining 1/2 teaspoon cinnamon and beat until peaks form. Ladle 1/3 cup hot cocoa into each of 8 teacups; top with 1 tablespoon whipped cream and garnish with a cinnamon stick.
If you like chocolate and history, you might like this link below…
(This is my drink of choice)
Sugar (for rimming)
1 oz. Brandy
3/4 oz. Kahlua
1/4 oz. Tia Maria
1/4 oz. Bacardi 151 Proof Rum
Whipping Cream (Preferably heavy)
Coffee (don’t skimp on the coffee, make sure it is a GOOD coffee)
First, blend whipping cream (preferably immeadietly before making the drink) until slightly thickened
Rim a snifter with sugar. Add 151 to glass and lay on its side. Light 151 and rotate glass until sugar is caramelized all the way around.
Then stand glass up and add brandy, Kahlua, and Tia Maria (can be done while still flaming).
Add coffee leaving about an inch and a half to the top. Pour blended whipping cream slowly on top allowing it to float. Top with a sprinkle of cinnamon and nutmeg. The cinnamon will spark if the flame is still burning.
Half a clementine
1.5 oz Hendrick’s Gin
.5 oz Homemade Limoncello*
.75 oz Fresh lemon juice
.5 oz Honey syrup (one part honey, one part water)
1 oz Moet & Chandon Impérial Champagne, chilled
Garnish: Lemon twist or clementine slice
In a shaker, muddle the clementine. Add the remaining ingredients except the Champagne and fill with ice. Shake vigorously and strain into a Martini glass. Add a splash of champagne and garnish with a lemon twist or a thin slice of clementine.
12 oz Citrus vodka
.75 cups Sugar
4 oz Water
Peel the zest from the lemons, being sure not to get any white pith. (Reserve the rest of the lemon for another use.) Place the zest in a clean 1-quart glass jar with a lid. Add the vodka, seal and shake well. Let stand at room temperature for 1 week, shaking every couple days. Strain into a bottle or other container.
Bring the sugar and water to a boil in a small saucepan over high heat, stirring to dissolve the sugar. Boil for 2 minutes, remove from the heat and let cool to room temperature. Add to the vodka, seal tightly and store at room temperature for up to 3 months or in the refrigerator for up to 1 year.
1 Long, wide slice of grapefruit peel
2 Peeled ruby red grapefruit segments (or 1 oz fresh ruby red grapefruit juice)
1.5 oz Gin
1 oz Sweet vermouth
.5 oz Campari
Glass: Old Fashioned
Fill an Old Fashioned glass with ice, curl the grapefruit peel around the inside of the glass and set aside.
Squeeze the grapefruit segments into a shaker and drop in the fruit. Add the remaining ingredients and fill with ice. Shake vigorously and strain into the prepared glass.
1 pint organic blueberries (washed and strained)
½ pint organic blackberries (washed and strained)
3C. high quality mineral water to consistency
1/8 C. full fat Greek Yogurt can be substituted with lower fat Greek yogurt
1 Tbsp. Organic Honey or Agave syrup
2 heaping tablespoons of Organic Whey Protein powder (Preferably vanilla flavored)
2 C. ice cubes
Using a high RPM blender, place the berries, yogurt, honey, protein powder, and the ice. Next add about 1/3 of the water, and turn on blender to blend on high. Allow to run on high for a couple minutes, adjust consistency to desired texture until smooth. Serve in a tall glass, garnish with some fresh berries and serve immediately.
Makes about 2 large smoothies
This is a sexy little drink that is prefect for the summer season on the back deck
What you need:
– Orange flavered vodka [1oz]
– Watermelon extract
(or watermelen shnaps) [1oz]
– 7UP or Sprite [a splash]
– Good champaign [a splash]
– Wedge of a lemon or orange
– Small dish of a 1oz pile of
sugar [to rim a martini glass]
Rim the edge of glass with the lemon wedge and then dip the wet rim in the sugar around the top.
Get a hand shaker, put in cubes of ice, the vodka and the watermelon, shake to chill the liquer, pour it in the glass.
Now pour on the soda only a little. The rest of the glass you fill with the champaign up to the sugar on the rim.
Get ready to taste the sexyness of tropic-residential-bliss.