Cappuccinomix Recipes

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:

• Combine all ingredients. Store in an airtight container. To prepare 1 serving, stir 3 tablespoons mix into 6 oz. hot water.

Steps:

• Combine all ingredients in bowl.
• Pour into wide-mouth jars for gifts.
• On label include instructions: TO SERVE, PUT 1/4 CUP MIX IN MUG. ADD 1 CUP BOILING WATER.
• NOTE: Coffee can be flavored, such as hazelnut or vanilla.

Steps:

• Stir the chocolate syrup into the hot coffee until melted. In a blender, combine the coffee with the half and half and the ice cubes. Blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass.

Steps:

• Using an espresso bean grinder, grind some espresso beans to make 1 tablespoon of ground coffee. Using a commercial espresso machine, put the 1 tablespoon of ground coffee into the portafilter (the cupped handle) and tamp the grounds lightly. Insert the portafilter into the machine and place your glass or cup underneath. Set the machine for a double shot and turn it on to extract the espresso, which should be a thick golden brown crema.
• Add 6 to 8 ice cubes to a mixing glass and pour the espresso over the cubes. Stir to bring the temperature down. Using a spoon or strainer, strain the cooled espresso into a serving glass, leaving the ice behind (if desired, ice can be included or added later). Add the cold milk to the cooled espresso in the serving glass.
• Using the steam wand of the espresso machine, steam the whole milk so that a tight, small-bubble, microfoam is created. Using a spoon, add only the tight microfoam (about 3 to 4 ounces or an amount equal to the other parts) to the milk and espresso. Serve without any garnishes so as not to mask the delightful flavors. Serve immediately.

Steps:

• Place a rack in middle of oven; preheat to 325°. Lightly butter three 8"-diameter cake pans and line bottoms with parchment paper rounds. Toast 2 cups (250 g) raw walnuts in a single layer on a rimmed baking sheet, tossing halfway through, until golden brown, 12-14 minutes. Let cool. Set aside 1 cup walnuts for serving.
• Meanwhile, cook ¾ cup (1½ sticks) unsalted butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 6-8 minutes. Remove from heat and immediately stir in ½ cup plus 2 Tbsp. vegetable oil or refined coconut oil, melted. Set brown butter mixture aside.
• Pulse remaining 1 cup toasted walnuts in a food processor until coarsely ground (it should be the texture of panko). Transfer to a large bowl and whisk in 2 cups (250 g) all-purpose flour, 2¼ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. baking soda.
• Process 4 large eggs, 1¼ cups (250 g) sugar, 2 tsp. vanilla extract, and 1 tsp. instant espresso powder in food processor (no need to clean bowl) until mixture is lightened in color and thickened, about 30 seconds. Stir 2 Tbsp. whole milk into reserved brown butter mixture. With motor running, gradually stream brown butter mixture into egg mixture and process until combined. Add dry ingredients and process just until a smooth batter forms. Divide batter among prepared pans.
• Bake cakes, rotating pans front to back after 15 minutes, until puffed and just starting to pull away from the sides of pans and a tester inserted in the centers comes out clean, 20-22 minutes. Transfer pans to wire racks and let cakes cool 15 minutes. Run a small knife around edges of each cake to release from pan if needed. Turn out cakes onto racks and remove parchment paper; discard. Turn cakes right side up and let cool completely.
• Combine 8 large egg whites, 2¼ cups (450 g) sugar, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. cream of tartar in the bowl of a stand mixer. Set over a medium saucepan filled with 1½" of simmering water (bowl should not touch water). Heat, stirring and scraping often with a heatproof rubber spatula, until sugar is dissolved and an instant-read thermometer registers 185°, 10-15 minutes.
• Fit bowl onto stand mixer fitted with whisk attachment and beat, starting on low speed and gradually increasing to high, until meringue is shiny and stiff, 8-10 minutes. Beat in 1 tsp. vanilla extract.
• With mixer on medium speed, add 3 cups (6 sticks) unsalted butter, room temperature, cut into pieces, a piece at a time, mixing until incorporated before adding more. Once all the butter has been added, increase speed to high and beat 1 minute. Transfer buttercream in bowl to refrigerator and chill 30 minutes.
• Fit bowl with buttercream back onto stand mixer and add ¼ cup (21 g) unsweetened cocoa powder, sifted if needed, and 2 tsp. instant espresso powder. Beat on medium-low speed, scraping down sides as needed, until combined.
• Using a large serrated knife and long sawing strokes, remove tops of cakes to level if needed. Place a cake layer, right side up, on a cake stand or large plate. Using an offset spatula, spread ¼ cup buttercream over cake, working all the way to the edges. Place second cake layer, right side up, on top; spread another ¼ cup buttercream over cake, working all the way to the edges. Place third cake layer, cut side down, on top, and press lightly to adhere. Spread top and sides of cake with ½ cup buttercream in a thin, even layer. Chill, uncovered, at least 1 hour and up to 12 hours. (If chilling cake longer than 1 hour, cover remaining buttercream in bowl and chill. Bring to room temperature and beat again before using.)

Steps:

• Sprinkle gelatine over coffee in small saucepan; let stand 1 min. Cook on low heat 2 min. or until gelatine is completely dissolved, stirring constantly.
• Place yogurt and sugar in blender; cover. Blend on high speed until smooth. Add gelatine mixture; cover. Blend well. Pour into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended.
• Spoon into five individual dessert dishes. Refrigerate at least 15 min. Top evenly with the remaining 1/4 cup whipped topping just before serving. Store leftover desserts in refrigerator.

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:

• Add water and coffee to one 16-ounce coffee cup.
• Place cup in microwave, and microwave until coffee is heated through.
• Place heated coffee in refrigerator, to chill the coffee. (I found the coffee was chilled within 1 hour).
• Once coffee is chilled, add the cream, sweetened condensed milk, and the vanilla extract; stir until well blended.
• In a tall beverage glass, add the ice cubes.
• Pour coffee over ice in the glass and serve.

Steps:

• Using a saucepan, add 1 cup of milk and 1/2 tea spoons of vanilla.
• On a medium heat warm the milk until it starts bubbling (stirring to prevent burning).
• Remove the milk from heat and stir sugar in to taste (suggestion 1/2 tea spoons).
• Using a hand Frother or Blender whisk milk until frothy (suggestion 60 seconds).
• Half fill a cup with fresh hot coffee.
• Add the hot milk to almost fill cup (spooning milk froth to top).
• Dust the top of cup with cinnamon.

Steps:

• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add coffee and milk, beating until well blended. Add dry pudding mix and cinnamon. Beat on low speed 2 minutes. Let stand 5 minutes or until thickened. Gently stir in 2 cups of the whipped topping.
• Spoon into serving bowl or 10 dessert glasses.
• Refrigerate several hours or until ready to serve. Top with remaining whipped topping just before serving.

Steps:

• Combine creamer, drink mix (I used instant hot chocolate), coffee crystals, sugar, cinnamon and nutmeg, and mix well. Store in airtight container.
• Makes 3 cups dry mix, 15 servings.
• To prepare one serving, add 3 tablespoons mix to 6 ounces of hot water and stir well.

Steps:

• Dissolve cappuccino powder in hot water. Let cool slightly.
• In a big bowl mix flour, almonds and sugar. Add butter and cappuccino.
• Knead into a dough (maybe using a kitchen aid as not to warm the dough too much).
• Chill for 1 hour.
• Form dough into small balls (size of a walnut) and place on a paper-lined baking sheet. Do not flatten balls.
• Bake in the preheated oven at 180°C/350°F for 15 minutes or until slightly coloured.
• Melt the chocolate using your favourite method (hot water bath or microwave) and drizzle it over the baked cookie balls using a teaspoon.
• Let dry and enjoy! :).

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla, cocoa and half the coffee in a large bowl with an electric whisk until lump-free. Spoon into the tin, then bake for 25-30 mins until golden and risen and a skewer poked in comes out clean. Drizzle with some of the remaining coffee.
• Cool in the tin while you stir the icing sugar into the mascarpone. Spread over the cooled cake, dust with a little cocoa and scatter with the coffee beans.

Steps:

• Finely grind coffee and orange peel in a blender or food processor.
• Add remaining ingredients and process until well blended.
• Store in an airtight container.
• To serve: Stir 2 or more teaspoons of coffee mix into 6 ounce hot water.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric beaters until pale and creamy. Add the fl our and eggs in one go and keep beating until evenly mixed. Fold in the walnuts (if using) and half of the coffee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.
• Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp over the sponges. Leave to cool completely.
• While the cakes cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake. Decorate with a dusting of cocoa powder or drinking chocolate. If you're making this cake to eat at home, it will keep covered in the fridge for 2-3 days.