Tag Archives: Coffee & Expresso

A Joyful Cup Full of Sweetness

I admit it, I am a lover of lattes, coffee, espresso, hot chocolate and hey, for that matter, any other yummy hot drink especially after a day of shooting (photography that is, although I do both kinds)!  On our photoshoot at the Greenbrier Resort, we always stop in at “Café Carleton” for a special drink, snack and just take in the ambience of it.  It overlooks a beautiful casino of color and light.  A favorite drink is this lip-smacking, tummy-loving Caramel Latte!

Don’t you just love the colors? – I have coined the name “Yummy-Warm” for this one.
You can check out the decor from my HDR “Café Carleton”photos here to get a feel of the decor and what you missed =]  If you happen to visit there, get this, it’s “beyond the yum”!

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Chocolate-y Christmas Cafe au Lait

Chocolate-y Christmas Cafe au Lait

This is a take-off of sorts on Cafe Brulot, Hot Chocolate, and Cafe au Lait. Both the Cafe Brulot and Cafe au Lait are served in New Orleans, the Brulot after dinner, and au Lait with breakfast. Cafe Brulot consists of orange peel strips, cloves, cinnamon sticks, and sugar being ignited with liqueurs in a large bowl to which black coffee is added. Traditional cafe au lait is scalded milk and black coffee simultaneously poured into a cup or carafe. Both are served piping hot. And the chocolate added to this gives the coffee a definite hot chocolate twist, sure to please all age groups. For a stronger coffee flavor, add another 1/2 cup hot coffee to the mixture.

Prep Time:
10 min
Inactive Prep Time:
10 min
Cook Time:
6 min
Level:
Easy
Serves:
8 to 10 servings
 
This is a take-off of sorts on Cafe Brulot, Hot Chocolate, and Cafe au Lait. Both the Cafe Brulot and Cafe au Lait are served in New Orleans, the Brulot after dinner, and au Lait with breakfast. Cafe Brulot consists of orange peel strips, cloves, cinnamon sticks, and sugar being ignited with liqueurs in a large bowl to which black coffee is added. Traditional cafe au lait is scalded milk and black coffee simultaneously poured into a cup or carafe. Both are served piping hot. And the chocolate added to this gives the coffee a definite hot chocolate twist, sure to please all age groups. For a stronger coffee flavor, add another 1/2 cup hot coffee to the mixture.
 

1 1/2 cups whole milk
2/3 cup plus 1 teaspoon sugar
1/2 cup unsweetened Dutch-process cocoa powder
2 ( 2-inch) cinnamon sticks
1 strip orange peel, about 1/2 inch by 3 inches
10 whole cloves
2 to 2 1/2 cups hot brewed strong coffee
1/4 cup cold heavy cream
Ground cinnamon, for garnish
Cocoa, for garnish
 

In a medium saucepan, whisk together the milk, 2/3 cup of the sugar, and cocoa until smooth. Add the cinnamon sticks, orange peel and cloves and bring to a simmer, stirring, to dissolve the sugar and prevent the cocoa from sticking to the bottom of the pot. Simmer for 2 minutes, then remove from the heat, cover, and let steep for 10 minutes.In a medium bowl, whip the cream with the remaining 1 teaspoon sugar until thick and frothy, and peaks form. Set aside.
Strain the milk mixture into a coffee pot or carafe and add 2 cups of the hot coffee (2 1/2 cups for stronger coffee flavor, to taste). Pour into cups or small mugs and top each with a dollop of the sweetened whipped cream.

Serve immediately.

Recipe courtesy Emeril Lagasse
Show: The Essence of Emeril 
Episode: Christmas Morning Breakfast

 

 

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