Iced Tea Recipes 1 & 2 March 9, 2015 22:43
Enjoy a summer iced tea using Origin loose leave tea flavours or use pyramid tea bags
RECIPES 1 & 2
WILD BERRIES MINTY JASMIN
24 Gr Forest Berry loose leaf tea 24 Gr Loose Leaf Green Jasmine loose tea
4 cups simmering water ½ cup mint leaves
4 cups of cold water 4 cups of simmering water
3 tsp lemon juice ½ cup lemon juice
3 tbsp honey 1/3 cup honey
4 cups cold water
- Steep loose leave tea in( 80 degrees) water for 3 minutes in the simmering water
- Strain the tea(remove loose leaf tea) and pour tea into a glass container with a tap( available from Habitat)
- Stir in all other ingredience
- Add cold water an ice and keep chilled in a fridge
- Serve over ice in a chilled glass
Classic Espresso Martini December 23, 2014 10:02
An obvious cocktail choice for coffee lovers.
. 30 ml premium vodka
- 30 ml freshly extracted coffee
- 30 ml DaVinci coffee syrup
- Place all ingredients into cocktail shaker with a generous portion of ice.
- Shake vigorously to produce a better foam.
- Pour into a chilled martini glass and garnish with two espresso beans.
Float a teaspoon of cream on top.
Iced Coffee Frappé December 23, 2014 10:00
A truly refreshing ice-cold coffee experience.
- 1 cup of ice
- 120 ml milk
- 30 ml espresso shot
- 30 ml DaVinci liquid Frappé
Optional Add 30 ml of any of the DaVinci syrups eg, peppermint or chocolate
Place all ingredients into a blender. Pulse/purée until frothy, and ice is pulverized. Serve in a beverage glass.
Cappuccino Soufflés December 23, 2014 09:57
A smooth and delicious dessert, flavoured with Oomph! Tasmanian Gourmet Coffee.
- 3 egg yolks
- 1⁄3 cup (90g) caster sugar
- 1⁄2 cup milk
- 1⁄2 cup of strong plunged OOMPH! coffee
- 3 teaspoons gelatine
- 3 tablespoons boiling water
- 300ml thickened whipped cream
- Grated chocolate to decorate
- Beat egg yolks and sugar in a bowl until light and fluffy.
- Heat milk and add coffee.
- Pour over egg mixture.
- Continue to stir over a moderate heat until thickened. Let cool.
- Sprinkle gelatine over boiling water in a small bowl. Stir until dissolved.
- Fold gelatine and cream through the cooled mixture.
- Pour mixture into four parfait dessert glasses. Refrigerate for 4 hours.
- Before serving, add whipped cream and sprinkle with shaved chocolate.
Cappuccino Crisps December 23, 2014 09:52
- 250g butter
- 200g sugar
- 6 tablespoons cocoa powder
- ¼ teaspoon ground cinnamon
- 1 egg
- 2 teaspoons of plunged OOMPH! coffee
- 1 teaspoon of vanilla extract
- 225g plain flour
- 280g icing sugar
- 40ml hot milk
- 3 tablespoons butter
- 4 teaspoons cold plunged OOMPH! coffee
- 1 teaspoons vanilla extract
- 1 teaspoons olive oil
- 1 teaspoon of vanilla extract
- ¼ teaspoon salt
- Beat butter, sugar, cocoa and cinnamon in large bowl.
- Add egg and vanilla extract, then beat into mixture.
- Place 1 teaspoon of coffee in a plunger, and add 30ml of hot water. Cool.
- On a low speed, beat in the flour and coffee mixture.
- Divide the dough in half, and shape to a disc. Wrap, and chill until firm.
- Roll out the dough on a well-floured rolling surface
- Preheat oven to 190°C. Have ready a cookie cutter of any shape you like.
- Place 25mm apart on an ungreased cookie sheet. Cook for 8 minutes or until crisp.
- To make icing sugar, place all ingredients in a bowl and slowly add hot water, blending to a smooth paste. Place in a plastic bag, snip end and drizzle over the crisps.