Summer Time Frosty Delights
All recipes are for 1 quart of liquids and are suited for the Quick Freeze Bowl that makes 1½ quarts after allowing for expansion. Double, triple or increase to accommodate your freezer capacity.
Basic recipe for all the following flavors:
- 1 cup (250 ml) milk
- ½ (125 ml) cup sugar
- 2 eggs
- 2 cups (500 ml) cream
Warm the milk in a small pan. Stir in Caffé D'Oro Instant Cappuccino. In a separate bowl, whisk the eggs with the sugar. Slowly add the warm milk and cappuccino mixture continuing to whisk.
(The best Ice Cream is made leaving the eggs raw. If you prefer not to use the eggs raw, continue below.)
Pour the mixture back in the pan and heat slowly (DO NOT BOIL) until thickened, stirring constantly (looks like very liquid pudding).
Let cool to room temperature, add cream and the suggested ingredients. Pour into ice cream freezer and follow manufacturer's instructions.
Do not add alcohol to the mix at first, as alcohol retards freezing. Stir alcohol in after the recipe has begun thicken in the freezer.
For variations on this recipe, see each flavor below.
White Chocolate Madness
½ cup Caffé D'Oro White Chocolate Instant Cappuccino
¼ cup finely chopped white chocolate
Hazelnut House
½ cup Hazelnut Caffé D'Oro Instant Cappuccino
¼ cup finely chopped pecans or walnuts
White Chocolate Raspberry Hill
½ cup White Chocolate Raspberry Caffé D'Oro Instant Cappuccino
½ cup red raspberries
¼ cup finely chopped white chocolate
English Toffee House
½ cup English Toffee Caffé D'Oro Instant Cappuccino
¼ cup finely chopped Cocktail Peanuts
Cinnamon Sin
½ cup Caffé D'Oro Cinnamon Instant Cappuccino
½ tsp. Ground cinnamon
Macadamia Coconut Surprise
½ cup Caffé D'Oro Macadamia Coconut Instant Cappuccino
¼ cup grated coconut
¼ cup finely chopped macadamia nuts
White Chocolate Orange You Gonna Smile
(You can add the smile, if you wish)
½ cup Caffé D'Oro White Chocolate Orange Instant Cappuccino
¼ cup finely chopped white chocolate
Optional: 1 jigger of Orange Liqueur (leave out orange juice)
Irish Cream Dublin Your Joy
½ cup Caffé D'Oro Irish Cream Instant Cappuccino
Optional: 1 jigger of Kahlua
Mocha Bananaka, Bolaka Walaka
½ cup Caffé D'Oro Mocha Instant Cappuccino
½ cup mashed bananas
¼ cup chocolate chips or finely chopped semi-sweet chocolate
Amaretto by Morning
½ cup Caffé D'Oro Amaretto Instant Cappuccino
Optional: 2 fluid ounces amaretto liqueur
Caramel French Vanilla Ooo, La, La
(Eat while wearing a Beret.)
½ cup Caffé D'Oro Carmel French Vanilla Instant Cappuccino
French Vanilla Rouge
(Tastes much better if you are rude to it.)
½ cup Caffé D'Oro French Vanilla Instant Cappuccino
Berry Hot Chocolate
- 1 cup hot (not boiling) whole milk
- 1 cup hot (not boiling) half & half
- 2 servings of Cocoa D'Oro Dutch Chocolate Cocoa
- 1 tbsp strawberry syrup
Combine all ingredients in medium bowl. Pour into ice trays and cover with foil. Freeze for 6 hours. Can be kept covered in freezer for up to 1 week. Place cubes in blender and cover. Using a low setting, blend until smooth, stirring often. If the mixture is too thick, you may add a small amount of milk or half & half to thin. Enjoy immediately!
Tiramisu
- 5 tbsp sugar, divided
- 2 egg yolks
- 2 ounces cream cheese
- 6 ounces mascarpone cheese
- 2 tbsp marsala wine, divided
- 1 cup heavy whipping cream, whipped
- 2 cups prepared Caffe D'Oro Espresso
- 1/2 cup warm water
- 25 ladyfinger cookies
- 3 tbsp power sweetened cocoa mix
Mix 3 tbsp sugar and egg yolks on high speed until pale yellow and thick. Add cream cheese and mix on medium until smooth. Add cheese and 3 tsp wine. Mix until blended. Fold in whipped cream. Refrigerate.
Combine prepared espresso and remaining wine, 2 tbsp sugar, and warm water.
Dip ladyfingers in espresso mixture. Place one layer of ladyfingers on the bottom of a serving platter. Top this with one layer of the cream mixture. Add another layer of dipped ladyfingers and top with a second layer of the cream mixture.
Sift the cocoa over the top.
Amaretto Ice Cream Smoothie
- 1 tbsp amaretto
- 1 tbsp Kahlua
- 1 cup prepared Caffe D'Oro Espresso, chilled
- 1 scoop chocolate ice cream
- Whipped cream
Blend first four ingredients in a blender until smooth. Serve immediately, topped with whipped cream. Serves 1
Cappuccino Royal
- 1/2 cup half and half
- 1/2 cup prepared Caffe D'Oro Espresso
- 2 tbsp brandy
- 2 tbsp white rum
- 2 tbsp creme de cocoa
- 2 tsp sugar
Whisk cream until frothy. Split espresso between 2 mugs. Add 1 tsp sugar and 1 tbsp of each liqueur into each mug. Top with whipped cream. Serves 2
Banana Cappuccino Smoothie
- 1 cup prepared Caffe D'Oro Mocha Cappuccino, chilled
- 1 banana
- 1 container (8 oz.) vanilla low-fat yogurt
- 2 tsp sugar
- 1/3 cup ice cubes
In a blender, combine cappuccino, banana, yogurt, sugar and ice cubes. Cover and blend on high until smooth. Pour into chilled glasses. Top with whip cream, if desired. Serve immediately.
Chocolate Egg Nog
- 6 eggs
- 1 cup sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 1/3 cup Cocoa D'Oro Parisian French Vanilla
- 3/4 cup brandy
- 1/3 cup dark rum
- 2 cups whipping cream
- 2 cups milk
All liquids should be very cold. Refrigerate in advance.
Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy. Gradually beat in the sugar, vanilla, nutmeg and cocoa. Turn the mixer off and stir in the cold brandy, rum, whipping cream and milk. Chill before serving. Sprinkle individual servings with more nutmeg. Makes about 2 ½ quarts.
Chai Chocolate Pecan Cookies
- 1 cup butter-flavored shortening
- 1 egg
- 1 1/4 cups firmly packed brown sugar
- 2 cups all-purpose flour
- 1/2 cup Honey Spice Chai Latte
- 1 tsp baking soda
- 2 tbsp Chocolate syrup
- 1/2 tsp salt
- 1 tbsp vanilla extract
- 1 1/4 cups semisweet chocolate chunks
- 1 cup milk chocolate chips
- 1/4 cup chopped pecans
In a mixing bowl, combine the first five ingredients and beat for 2 minutes. Add egg and mix. In a bowl, combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well. Stir in chocolate chunks, chips and pecans. Shape into 2 inch balls; place 3 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 12-14 minutes or until brown. Cool for 2 minutes before moving to a wire rack. Cool completely and store in air-tight container.
Yield: about 18 cookies.
Mochaccino Cheesecake
- 1 cup chocolate wafer crumbs
- 1/2 cup chopped pecans or almonds
- 3 tablespoons stick butter or margarine, melted
- 3 tablespoons Equal® Spoonful (4-1/2 packets)
- 3 packages (8 ounces each) reduced-fat cream cheese, softened
- 3/4 cup Equal® Spoonful (18 packets)
- 2 eggs
- 2 egg whites
- 1-1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup reduced-fat sour cream
- 2 teaspoons vanilla
- 3 tablespoons Equal® Spoonful (4-1/2 packets)
- 1/3 cup Caffe D'Oro Sugar-Free Mocha Cappuccino
- 1 teaspoon unsweetened cocoa powder
Mix chocolate crumbs, pecans, butter and 3 tablespoons Equal® Spoonful in bottom of 9-inch springform pan. Pat mixture evenly onto bottom of pan; set aside while preparing filling.
Beat cream cheese and 3/4 cup Equal® Spoonful in large bowl until fluffy; beat in eggs, egg whites, cornstarch and salt. Beat in sour cream and vanilla until well blended.
Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons Equal® Spoonful, cappuccino and cocoa until well combined. Pour half of plain batter into crust in pan. Top with 5 spoonfuls of coffee batter. Using tip of knife or spatula, gently swirl coffee batter into cheesecake. Repeat with remaining batters.
Bake in preheated 325° F oven 45 to 50 minutes or until center is almost set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving. To serve, remove side of springform pan.
Yield: 16 servings
Chocolate Truffle Spoons
- 1 lb. dark chocolate, chopped
- 16 oz. heavy cream
Place chopped chocolate in a large and wide, heatproof bowl; you don't want to use a deep one because it will take longer for the chocolate to melt.
In a large, deep, heavy bottomed pan, on medium-low heat, bring heavy cream to a boil. Stir often, making sure it does not burn.
Let the cream sit a few minutes to cool slightly. Pour the hot cream all over the chopped chocolate all at once. Never add cold liquids to the chocolate as it will seize and lump. The cream must cover all of it and will melt the chocolate. Mash the large pieces down into the cream with a wire whisk. DO NOT STIR. The mixture should sit for 2 to 4 minutes until the chocolate starts to melt.
When the chocolate has begun melting, stir the ingredients together with a heatproof rubber spatula. Begin stirring in the center and gradually widen it towards the edges of the bowl to pull in more chocolate. Do not want to whip air into it, but mix it thoroughly until combined. If the chocolate doesn't melt, keep stirring from the center out. If you use an immersion blender, it must be fully submerged. Don't stir too much as it can curdle. If you do, get air bubbles strain it through a fine mesh strainer when done.
You will have a smooth, glossy liquid called ganache. At this point, add in liqueurs and other liquid flavorings, all at room temperature, and stir gently to incorporate.
Place a piece of plastic wrap directly onto the ganache to keep a film from forming. Set aside for an hour to cool until thickened.
Take plastic spoon and scoop into ganache. Then dip into chocolate spoon mixture. Lay on wax paper and let completely cool before wrapping individually.
Chocolate Coffee Spoons (Make great gifts!)
- 12 ounces chocolate chips or white chocolate chips
- heavy duty plastic spoons (clear looks the best)
- 2 tsp shortening (optional)
Cover two cookie sheets with waxed paper. Microwave one cup of chocolate chips, in a tall narrow bowl or cup, at 50% power for 1 minute. Stir and continue microwaving at 50%, stirring every 15 seconds until chocolate is melted and smooth. Do not over cook. IF you need to thin the chocolate, add 1 tsp shortening per cup of chips and stir till mixed.
Dip the plastic spoon in the chocolate. Remove the excess chocolate by tapping gently on the side of the container.
It may be necessary to microwave again if it gets too cold to use.
Repeat this process with the second cup of chips.
Cool thoroughly before wrapping spoons in cellophane.
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