Cappuccinogranita Recipes

Steps:

• In a small bowl, combine sugar and gelatin powder. Pour coffee over sugar mixture and stir to dissolve. Stir in creamer., Transfer to a 1-qt. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, stirring every 30 minutes. Stir granita with a fork just before serving; spoon into dessert dishes. Sprinkle with hazelnuts; serve with cookies.

Steps:

• In a large bowl, combine the coffee, sugar and cinnamon and stir until the sugar is dissolved.
• Whisk in 1/4 cup of the cream and refrigerate for about 30 minutes.
• Pour the mixture into a shallow dish and place in the freezer.
• Using a fork, scrape around the sides of the dish every 30 minutes to break up the ice crystals until all the liquid is completely frozen, about 3 hours.
• Cover tightly with plastic wrap and keep frozen until ready to serve.
• (The granita can be prepared up to 2 days in advance and stored in the freezer.).
• Just before serving, using a handheld mixer, whip the remaining 1 cup cream on medium-high speed until soft peaks form, about 3 minutes.
• Divide the granita among 8 coffee cups with saucers.
• Top each cup with a dollop of whipped cream and a sprinkle of chocolate shavings.

Steps:

• Whisk the coffee and sugar together in a large bowl or measuring cup, stirring until the sugar dissolves. Whisk in the cream, liqueur, vanilla and cinnamon until combined. Pour the mixture into a freezer-safe baking dish. Freeze for 2 hours, then bring it out and scrape the mixture with a fork. Continue to scrape the dessert every hour for 4 to 6 hours before serving.
• Spoon the granitas into 4 glasses. You can add a few drizzles of liqueur to make it less icy and more boozy. Top with fresh whipped cream or marshmallow frosting and a sprinkle of dark cocoa powder and cinnamon.

Steps:

• In a medium sized glass jar, combine the non-dairy creamer, chocolate drink mix, instant coffee, sugar, cinnamon and nutmeg; mix well.
• To prepare, place 2 tablespoons mix in a mug, pour in 3/4 cup boiling water, and stir until dissolved. Serve hot.

Steps:

• Make around 35ml espresso using a coffee machine and pour it into the base of your cup.
• Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming to pour into the centre. Once the milk jug is almost touching the surface of the coffee, tilt the jug to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top. Dust the surface with a little cocoa powder if you like.

Steps:

• Place milk in a 1-cup microwave-safe measuring cup. Microwave, uncovered, on high for 1 minute or until milk is hot and small bubbles form around edge of cup., Place a metal whisk in cup; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth. Remove foam to a small measuring cup as it forms. Continue whisking until foam measures 1/3 cup; set aside., Pour Easy Espresso into a mug; pour in remaining hot milk. Spoon foam over top and serve immediately.

Steps:

• Using an espresso machine or cappuccino maker, brew 2 shots of espresso.
• Steam 1 cup milk, generating a good amount of thick froth for crema.
• Divide espresso into 2 serving mugs; divide steamed milk between the 2 as well, then top each with half of the thick foam (Ideal ratio is 1/3 espresso, 1/3 milk, 1/3 crema).
• Dust with cinnamon and/or freshly grated nutmeg, if desired& serve.

Steps:

• Place 13x9-inch pan in freezer to chill. Meanwhile, in medium bowl, stir together all ingredients.
• Pour mixture into chilled pan; freeze 30 minutes. When ice crystals begin to form at edges of pan, stir mixture with fork. Freeze about 2 hours longer, stirring every 30 minutes, until completely frozen.
• To serve, scoop into individual dessert bowls. Garnish as desired.