Joffrey's Coffee Recipes
The Ultimate Café Mocha Cheesecake
Ingredients:
For the Crust:
1 1/2 cups Graham crackers or shortbread crumbs
1 tablespoon brown sugar
1 tablespoon ground cinnamon
1/4 cup unsalted butter, melted and cooled
For the Filling:
1 pound cream cheese
1 cup ricotta cheese
4 eggs
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup sugar
3 tablespoons Joffrey’s brewed strong black coffee
2 teaspoons ground cinnamon
For the Topping:
1 cup sour cream
1/2 cup sugar
1 tablespoon cocoa powder
1 teaspoon cinnamon
INSTRUCTIONS:
Line a 9-inch spring form cake pan with foil and lightly greases the sides.
FOR THE CRUST:
Combine the cracker or shortbread crumbs, brown sugar, and cinnamon in a bowl, then stir in the melted butter. Press the mixture into the base of the prepared pan. Preheat the oven to 325 degrees F.
FOR THE FILLING:
Place the cream cheese, ricotta cheese, eggs, cocoa powder, and vanilla in a food processor and process until smooth. Add the sugar, coffee, and cinnamon and continue to beat for 10 minutes or until the mixture is combined. Pour into the crust-lined pan and bake for 1 hour, or until just firm to touch. Allow the cake to stand for 5 minutes before spreading on the topping.
TO SERVE:
Run a knife around the edge of the pan and gently remove the sides.
Joffrey’s Cappuccino Ice
Fast and Easy Cappuccino Ice-
This is an easy recipe for anyone to make a special treat. The sweet and caramel profile of Joffrey’s Espresso Roast makes this a delightful treat you will be sure to indulge in!
Instructions:
In a 2 1/2-quart stainless-steel bowl, combine the hot espresso or coffee and 5 tablespoons sugar and stir until the sugar is completely dissolved. Add the half-and-half or milk and mix well. Taste and add the remaining 1 tablespoon sugar if desired. Refrigerate until cold, then place, uncovered, in the freezer.
When ice crystals have started to form around the edges, after 30-40 minutes, whisk the mixture vigorously to blend in the crystals. Return the bowl to the freezer and whisk again every 20-30 minutes until the mixture is a mass of coarse ice crystals yet still soft enough to spoon, 2-3 hours total. (If you forget the granita in the freezer and it hardens too much, let stand at room temperature for a few minutes, and then whisk it to the correct consistency.)
TO SERVE:
Divide the ice among small serving bowls. Top each serving with a dollop of whipped cream and some dark chocolate shavings and nutmeg.
Iced Cappuccino ~ A Prelude to Summer.
Prepare your self for summer with a surprise!
Ingredients:
Ice cubes
2/3 cup cold milk
2 shots of double strength Joffrey’s Espresso Blend
Ground nutmeg, cinnamon or cocoa powder for the final touch.
Instructions:
Fill 2 glasses with ice. Set aside.
Froth half of your milk using a milk frothier or espresso machine steam wand.
Pour one shot of espresso into each glass
Add the other half of your cold milk, divide between 2 glasses.
Top each glass with a heaping dollop of foamed milk.
Dust with your choice of garnish.
Sit back, put your feet up and enjoy!!
Herbal Iced Tea Spritzers Recipe
Ingredients:
Your favorite Joffrey’s Herbal Tea Blend. I suggest Final Journey or African Celebration.
Tea sacs or a tea infuser
6 cups of water
Sugar
Ice cubes
Club soda
Sliced lemons, oranges, limes and fresh mint.
Instructions:
Brew enough herbal tea for 6 to 8 glasses in a large pitcher or bowl. Steep for 5-7 minutes.
Remove the tea
Add about a ½ cup of sugar for a mildly sweet spritzer.
Chill until completely chilled, approximately 2 hours.
To Serve:
Fill iced tea glass with ice.
Fill half way with your Iced tea Brew.
Add a few slices of citrus.
Top off with club soda.
Add mint for garnish
Sweeten to taste.
Coffee Encrusted SteakRecipe
Prepare this unusual treat for Mom for Mother’s Day to show her you care!
Ingredients:
2 tablespoons Joffrey’s whole coffee beans
2 tablespoons whole black peppercorns
4 New York strip steaks, each about 3/4 pound and 1" thick
Cooking spray for spraying steaks
Coarse Ground Salt
Instructions:
Coarsely grind the coffee beans and peppercorns in a food processor or coffee grinder. Press the mixture evenly on both sides of the steaks.
Spray steaks lightly with oil then grill the steaks over Direct High heat for 8 to 10 minutes, turning once halfway through grilling time, or until desired doneness.
Remove the steaks from the grill. Season both sides with salt. Allow to rest for 2 to 3 minutes before serving.
For a "with dinner" coffee, we suggest Joffrey’s Anniversary Blend. It’s smoky profile will highlight your steak at the table.
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