If you've got a sweet tooth, this is one recipe you must try. Coffee creme brulee -- it's a twist on an old favorite, featuring our favorite ingredient. This recipe makes five servings, perfect for entertaining.

Ingredients

1 quart of heavy cream
1 1/2 cups of dark-roast whole bean coffee
10 egg yolks
2/3 cup of granulated sugar
1/4 tbsp of salt
5 tbsp of superfine sugar

Directions

Preheat oven to 320 degrees fahrenheit.
Add cream and coffee beans to a saucepan and bring to a boil. Once boiling, cover and reduce heat to low. Cook for 30 minutes then pour the mixture through a sieve into a large bowl. Discard coffee beans.
Combine egg yolks, sugar, and salt in a large bowl and whisk until the sugar has dissolved. Slowly add cream and whisk to mix the ingredients. Skim any foam or bubbles from surface.
Divide custard among the five molds. Place the molds in a roasting pan and place in oven. Pour boiling water around the molds (about half way up the sides). Bake for 30 minutes or until the edges of the custards are set, but the center is still loose.
Remove molds from oven and let cool in pan for 10 minutes. Cover each mold with plastic wrap and refrigerate for at least 2 hours.
Use a fine sieve to sift 1 tbsp of sugar over each custard. Hold a torch at a 90-degree angle, about 4 inches from the surface and carefully caramelize each custard until the tops are a light brown color.

With temperatures rising and spring rain steadily giving way to the dog days of summer, it’s the perfect time to experiment with cold coffee treats. Today, we’re talking affogato, a traditional Italian dessert, with countless possibilities.

Effectively, an affogato is a shot of espresso poured over gelato (ice cream). You can keep it simple, with a scoop of vanilla ice cream and your favorite espresso, or shake things up a bit with an exotic flavor -- think pistachio, caramel swirl, chocolate, mint, etc. This treat is great for spring and summertime entertaining. Instead of an ice-cream or coffee bar, why not give guests the chance to enjoy the best of both worlds?

If you’re looking for an affogato that’s a bit out of the ordinary and will impress, consider giving this recipe a try:

Tiramisu Affogato

Makes 6 servings

Ingredients:

• 3/4 cup heavy cream, chilled
• 1 tbsp. sugar
• 1 pint coffee-flavored ice cream
• 1 pint vanilla ice cream
• 9 savoiardi or ladyfingers, crumbled
• 10 ounces of fresh espresso
• 1 piece of bittersweet chocolate, grated

Instructions:

Combine the cream and sugar. Beat the mixture until it holds stiff. Portion the vanilla and coffee ice cream into six glasses and sprinkle with the ladyfinger crumbs. Pour espresso over the ice cream and crumbs. Top with cream and grated chocolate.

It's always exciting when we get new products, but it’s even more exciting when I can use them for recipes! So, I was obviously delighted when I discovered that we had not one, but three new varieties of Monin syrups that we would be adding to our repertoire of flavors: Cinnamon Bun, Banana Nut Bread, and Cupcake. And of course, there’s really no better way to showcase one of these new flavors than by putting it in a drink! I give you the Cinnamon Bun Latte.

Ingredients:

• 1 oz. Monin Cinnamon Bun Syrup
• Double Shot Espresso
• 6 oz. Steamed Milk
• Whipped Cream
• Cinnamon

Begin by brewing a 1 oz. shot of espresso in an 8 oz. glass, then, steam 6 oz of milk. Measure out 1 oz. of Monin Cinnamon Bun syrup and add it to your espresso. Pour in your milk and stir gently to mix your ingredients. If you like, you can garnish your latte with a bit of whipped cream and powdered cinnamon. Last of all, enjoy!

Click Here to watch Morgan whip up a Cinnamon Bun Latte of her own using the Gaggia Classic.

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• 1 Tbs of Chocolate Sauce
• 2 Tbs of Peppermint Syrup
• Freshly Brewed Coffee
• Whipped Cream
• Additional Garnishes*

Okay, get ready for this. Start by adding your chocolate sauce and peppermint syrup to your glass. When your syrups are added, top off the glass with some freshly brewed coffee and stir vigorously until everything is thoroughly mixed. Top off your drink with some whipped cream if you like. Toss in a peppermint stick or garnish with some sprinkles or crushed candy cane. Most importantly, enjoy!

Watch our recipe video.

• 3oz of Espresso
• 2/3 of a Cup of Eggnog
• 1/3 of a Cup of Milk
• Whipped Cream and Other Garnishes

Watch us make this recipe!

If you remember back to when I posted a recipe for the Salted Caramel Espresso milkshake that used Monin’s new syrup, or if you watched the video, you probably noticed that there was another syrup that didn’t get quite as much attention, the all new French Vanilla. Well, we’re remedying that right now! This weekend, prepare yourself for the French Vanilla Iced Latte! Here’s what you’ll need:

• 2 Shots of Espresso
• Cold Milk
• Ice Cubes
• 1 1/4oz of Monin French Vanilla Syrup
• A 16oz Glass

This recipe might go down as one of the easiest I’ve ever blogged about. Begin by filling your glass with ice, when that’s done, add your espresso and your syrup. Top off the rest of the glass with your milk and stir (or shake if you dig that sort of thing) to mix everything thoroughly. Garnish that bad boy with whipped cream and enjoy!

Watch the recipe video.

Halloween is next week! Can you believe it? Well, for those of you who’ll be celebrating a little early, we thought it might be nice if we could find a drink to help liven up whatever festivities you might have planned. The result? Batten down the hatches for the Kraken Cappuccino! This fearsome drink is something of our own spin on a traditional hot buttered rum. To make your own Kraken Cappuccino, you’re going to need:

• 12 fl.oz of Milk
• 4 fl.oz of Rum
• 1 tsp of Ground Cinnamon
• 1 ½ tsp of Baker’s (ultra fine) sugar
• 6 Thin Slices of Butter
• 1 tsp of Ground Nutmeg
• 6 Shots of Espresso

Begin by combining your milk, rum, and cinnamon and sugar in a frothing pitcher and froth the milk as usual. Once your milk is frothed begin brewing your espresso. Add a shot to each cup and top with milk/rum mixture/ Take a thinly shaved slice of butter and place it on top of your drink. The butter will melt, creating a rich flavor. Garnish with a sprinkle of nutmeg, and enjoy!

Follow this link here to watch Morgan make a Kraken Cappuccino with the new Breville Milk Cafe and click the button below to subscribe to our Youtube channel!

Click here to watch Morgan and Tracy make the mice!

Halloween is just around the corner and this delicious recipe packed with chocolaty goodness is sure to be a hit at your party this year. If you’re looking to incorporate espresso into tasty treats, this is a fun way to do it. I came across the original recipe for chocolate mice in Food and Wine magazine, but I decided to shake things up by throwing espresso into the mix. These themed triple chocolate critters look frightening but they taste fantastic!

Recipe makes 18 mice

• 1 chocolate cake (15-16 ounces) – baked, cooled then crumbled
  
• 1 shot of brewed espresso
• 1 ½ ounces of softened cream cheese
• 1 tbsp. of softened unsalted butter
• ½ cup of confectioners sugar
• 4 ounces of white chocolate chips
• 1 cup of extra bittersweet chocolate chips
• 1 package of chocolate cookie wafers
• 18 pieces of black rope licorice (3-4 inches a piece)

First, you are going to need bake your chocolate cake and let it cool. Once cooled, crumble the entire thing into small pieces. This was easy for me to do by hand. In a large mixing bowl, combine the crumbled cake with your cream cheese, butter, sugar, and espresso. Beat at low speed until incorporated.

Scoop out 2 tbsp. of the mixture at a time and roll into an oval shape, pinch one end to form the nose then place on a baking sheet or large platter. Insert a toothpick into the tail end of each to create space for the licorice tail. Refrigerate for at least 30 minutes.

While the mice are firming in the refrigerator you can prepare the chocolate coating. Combine the white chocolate chips and the extra bittersweet chocolate chips into a microwave safe bowl and melt on high for about a minute and a half. Stir to melt completely then set aside to cool to about 90 degrees.

Place the chocolate wafers into a ziplock bag and use a rolling pin to crush into fine pieces. Transfer crushed wafers to a shallow bowl or pie tin. Once the mice have firmed, dip each one into the melted chocolate and then roll in the crushed wafers. Place on a platter and insert black rope licorice for the tail.

Now it is time to decorate! Get the kids involved and be creative with edible decorations. We used pumpkin seeds for ears, sesame seeds for eyes, cinnamon candies for a nose, and French roasted peanuts for brains.

Refrigerate the decorated mice for at least 20 minutes so the melted chocolate coating has time to firm. Enjoy!

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Click here to watch Morgan make the roll!

Sometimes the simplest recipes are the most satisfying and this weekend, simplicity is the name of the game for when you whip up an Espresso Creme Cookie Roll. The winning of combination of coffee and chocolate makes a comeback when homemade espresso whipped cream meets chocolate wafer cookies. To make an Espresso Creme Cookie Roll of your own, you’re going to need:

• 1 Package (9 ounces) of Chocolate Wafer Cookies
• 2 Cups of Heavy Whipping Cream
• 2 Tablespoons of Granulated Sugar
• 1 Shot of Espresso (1oz)

Begin by brewing your espresso, when it’s ready, set it aside to cool (Some will argue that letting espresso cool makes it bitter, however, adding hot liquid to your whipped cream will negatively impact its consistency). Now it’s time to prepare your whipped cream. In a large mixing bowl, combine your sugar and heavy whipping cream and beat until peaks begin to form in the cream. Take care not to beat for too long or your cream will turn to butter! When your cream is beaten and your espresso has cooled, combine the two and refrigerate.

Frost your cookies with 1 teaspoon of cream and stack them on top of one another. When your stack is complete, stand the cookies on their edge and cover the remainder of the roll in whipped cream. Refrigerate the cake for four hours. When serving, slice diagonally for a cool zebra effect.

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Click here to watch Morgan make the shake!

It's always exciting when we get new products, and even more so when I can take them into the kitchen and whip up new drinks with them. I’m pleased to say that we’ve got two new additions to our line of Monin gourmet flavoring syrups, French Vanilla and Salted Caramel. While you take some time to decompress this weekend, why don't you give one of our Salted Caramel Espresso Shakes a try? Here’s what you’re going to need:

• 2oz of Milk
• 1oz of Espresso
• 1.5oz of Monin Salted Caramel Syrup
• 3 Scoops of Vanilla Ice Cream
• Caramel Ice Cream Sauce
• Whipped Cream
• A Blender

To be completely honest, with this being a milkshake, all you really have to do is throw everything into the blender and hit blend, but, I did it in this order: Milk, Syrup, Ice cream, Espresso. The logic behind it being that you can have your shot brewing while you add everything else to the blender and just toss it in when it’s done. The caramel sauce is mostly just for show, but you can drizzle it on the insides of the glass to jazz up your drink. When your shot is done, combine it with the rest of the ingredients and blend until smooth.

When you’re done blending, top with whipped cream, and drizzle with some more caramel if you’re feeling decadent!