I love coffee, and not a day goes by without a coffee or three passing my lips!
Instant coffee does not live in my pantry, only the real stuff for me…..bought from many of the wonderful coffee houses around Brisbane, or brewed by my coffee capsule machine from Aldi!
I do know that I should not drink toooooo much coffee, even though copious amounts do NOT make me bounce off the walls, this bod must be so accustomed to the black brew that I simply drink it for the joy and the delicious aroma.
Coffee has and uplifting an amazing aroma, and even if you are trying to curb your coffee consumption, some of these wonderful idea’s don’t even pass your lips, so you can still enjoy a coffee fix!
AFFOGATO – Simply put good quality Vanilla Ice-cream into a glass and pour a fresh shot of espresso coffee over the top. For an ‘adults only’ version add a shot of your favourite liqueur such as Frangellica, Butterscotch Schnapps or Baileys.
COFFEE MINT FOOT SCRUB – Combine in a small bowl – 4 Tablespoons of ground coffee, 4 Tablespoons of brown sugar, 3 Teaspoons of Olive Oil and 2 drops of Peppermint Pure Essential Oil. Apply to dampened feet and gently massage. Smells devine and will leave your feet feeling so smooth.
QUICK MOCHA MOUSSE – Combine 200gm grated Dark Chocolate and 1/2 cup of freshly brewed coffee in a small bowl until smooth. Add 2 Tablespoons of Icing Sugar and 2 Egg Yolks and stir until smooth. In a seperate bowl, beat 300ml Thickened Cream until soft peaks form. Fold chocolate mixture into the cream. Pour into 4 glasses and refrigerate for a few hours until set.
FROZEN CREAM SWIRL VIENNA – Beat 300ml Thickened Cream until stiff peaks form. Place the cream into a piping bag and pipe swirls onto clean baking trays. Place in the freezer overnight. Make fresh black coffee and a two or three frozen swirls into each. (Store the remaining swirls in an airtight container).
HOT MOCHA BODY SCRUB – Gently heat 1/2 cup of Olive Oil and place in a bowl. Add 4 Tablespoons of ground coffee, 2 Tablespoons of Cocoa Powder, 1 Cup of course Sea Salt and stir to combine. Apply in the shower to wet skin in small circular motions. Rinse of completely and towel dry. (Coffee is great for area’s where cellulite lives, so concentrate on those zones with this wonderful scrub).
CRUNCHY COFFEE CREAM – Combine 300ml Thickened Cream, 1 Tablespoon of Icing Sugar and 1 shot of Espresso Coffee into a large bowl and beat until stiff peaks form. Fold in 1 packet of crushed meringues.
COFFEE ICE CUBES – Brew a cup or two of your favourite coffee and pour into ice-cube tray’s and freeze. One of my favourite ways to use these cubes, is to place a shot (or 2 hehe) of Baileys into a brandy balloon, add two coffee ice-cubes an swill around. The perfect after dinner treat on a warm night!
COFFEE SHORTBREADS – Beat 125gm butter (at room temperature) with 1/2 cup caster sugar, 2 tsp ground or instant coffee, 1 tsp vailla essence until pale and creamy. Gently fold in 1 1/2 cup plain flour. Place a sheet of baking paper onto the bench. Place the dough along the edge of the baking paper an roll into a log. Place in the freezer for 30 minutes, or roll again in cling wrap and freeze until you want to bake them. Cut the dough into round slices. Place the rounds on 2 baking trays, sprayed with non-stick spray and bake in a pre-heated oven at 180 C for 20 minutes.
COFFEE RIPPLE LOG – Make 1 strong shot of coffee and allow it cool to room temperature. Add the coffee to 300 ml thickened cream, plus 2 tablespoons of icing sugar and beat until stiff peaks form. Lay a piece of aluminimum on the bench. Top Chocolate Rippple biscuit with a little of the cream. Add another biscuit on top of the cream and lay down on the foil, with the bisuits standing upright on their sides. Continute this process until you have a log of biscuits. Use the remaining cream to cover the log. Place in the fridge for a few hours to set and firm up. Cut into wedges of about 4 biscuits per serve.
CHOCOLATE COATED COFFEE BEANS – Make your own beans, by simply melting your favourite chocolate and placing onto a plate. Add some coffee beans and gently coat in chocolate. Allow to harden at room temperature then place in the fridge. Break into shards and serve with ice cream.
What is your favourite coffee treat?