Flat White Recipe

A "flat white" is an espresso drink made with a shot of espresso and two shots of steamed milk. It takes a little bit of skill tom prepare, but once you've mastered it, it's easy to make flat white espresso drinks again and again.

Prep Time: 3?minutes

Cook Time: 5?minutes

Total Time: 8?minutes

Yield: One serving

Ingredients:

• One shot espresso
• Two shots foamed milk

Preparation:

1. Pull one shot espresso.
2. While pulling the shot, froth the milk. As the milk froths, use a spoon to fold the microbubbles from the top of the steaming pitcher to the bottom of the steaming pitcher. This will create a smoother, more velvety texture for your drink.
3. Combine the two ingredients. (Latte art optional.) Your flat white should have about 1/4 inch steamed milk on top.

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Coffee Chocolate Truffles Recipe

Coffee Chocolate Truffles can be coated in chopped pecans and cocoa powder (as pictured) or with other compatible foods, such as shredded coconut, chopped walnuts or confectioners sugar.

Marko Goodwin

There's no instant coffee or pre-brewed coffee in this coffee chocolate truffles recipe. It's all about the full flavor of the pure grounds! Substitute different coatings for a variety of flavors in each batch. It makes a great holiday gift, coffee pairing or dinner party dessert.

Prep Time: 45?minutes

Cook Time: 4?hours

Total Time: 4?hours, 45?minutes

Yield: Makes about 20 to 25 truffles.

Ingredients:

• 3/4 cup heavy whipping cream
• 8 ounces good quality, chopped semi-sweet chocolate
• 2 tablespoons finely ground coffee beans (I used Sumatran, but you can select based on your personal preferences)
• 2 tablespoons unsalted butter
• 2 tablespoons Kahlua (or homemade coffee liqueur)
• 1.5 cups finely chopped pecans, walnuts or other nuts, or 1/2 cup unsweetened dark cocoa powder or confectioners sugar

Preparation:

1. In a double broiler, bring the cream to a simmer.
2. Slowly add the chopped chocolate a few pieces at a time, whisking constantly until the mixture is thick and smooth.
3. Whisk in the coffee.
4. Whisk in the butter until it is fully melted.
5. Slowly whisk in the Kahlua. Add it very slowly if it is chilled. (This will prevent it from hardening the chocolate and harming the final product's texture.)
6. Remove the mixture from heat and pour it into a shallow baking dish.
7. Place the baking dish in the fridge overnight or in the freezer until the chocolate has hardened (roughly a few hours).
8. Once the chocolate has hardened, spread the chopped nuts or other toppings across a large, flat surface (such as a cutting board).
9. Remove the chocolate from the fridge/freezer.
10. Scoop a bite-sized piece of chocolate from the baking dish, roll it into a ball with your hands and roll it in the toppings. Set it aside on parchment paper or a baking sheet.
11. Repeat until you have used all of the chocolate.
12. Cover and refrigerate the truffles until they are firm.

Serve cold or at room temperature. When stored in a sealed container, the truffles keep about two weeks in the fridge or two months in the freezer... assuming you can keep yourself from eating them all first!

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Triple Threat Espresso Martini Recipe

The high-caffeine, bold-tasting Triple Threat Espresso Martini is not for the faint of heart! It includes two espresso shots, espresso vodka and coffee liqueur.

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Flaming Spanish Coffee Recipe

Using the sugar and the lemon juice (or a liqueur), rim a wine glass, Irish coffee mug or other piece of sturdy, stemmed glassware.

To rim the glass, you'll need two shallow bowls or small plates, each with a larger diameter than the rim of the glass. Put the lemon juice in one bowl (or on one plate) and the sugar in/on the other. Dip the rim of the glass into the lemon juice and then, while it is still wet, dip it into the sugar. The sugar will stick to the rim of the glass.

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Ginger Orange Hot Cocoa Recipe

This dark chocolate ginger orange hot cocoa recipe hot cocoa recipe is spiced with orange zest and ginger root for a dazzlingly bold flavor. Serve in small glasses or mugs -– a little goes a long way!

Prep Time: 10?minutes

Cook Time: 5?minutes

Total Time: 15?minutes

Yield: Two to four servings

Ingredients:

• 4 tbsp. brown sugar
• 1 tsp. peeled, chopped fresh ginger root
• 1/4 tsp. pure vanilla extract
• The zest of 1/2 orange (preferably organic; be sure to avoid grating the white pith of the orange)
• 4 tbsp. unsweetened, extra dark cocoa powder (available from Hershey’s and other brands)
• 1 cup milk (or milk substitute)
• 1/2 cup water

Preparation:

1. Combine the brown sugar, ginger root, orange zest and vanilla extract in a small food processor. Blend for one minute, stirring if needed.
2. Add the cocoa powder and continue to blend until the mixture is even. If needed, periodically stop blending, allow the powder to settle and stir the mixture with a spoon before resuming the blending.
3. Combine the milk and water in a small pot. Warm on low heat over the stove.
4. As the milk-water mixture warms to a simmer, begin to add small quantities of it to the cocoa mixture. Add about 1 tsp. liquid at a time, stirring well before adding more.
5. Once your cocoa has become a thin paste, very slowly stir it into the simmering liquid.
6. Once the mixture is well mixed and hot, it is ready to be served. Serve in small glasses or mugs.

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Thai Iced Tea Recipe

Similar to Thai Tea and Thai Iced Coffee, Thai Iced Tea is a mix of black tea, spices, sugar, sweetened condensed milk and evaporated milk. It's a great drink for fans of masala chai and other spiced or milky black teas.

Thai Iced Tea is often made with a low-grade powder or syrup, but in this recipe, it gets its flavor from good quality black tea and spices. This Thai Iced Tea recipe is the creamy style that most Thai restaurants in America serve (a.k.a. "Cha Manao"), but you might also enjoy Cha Yen Thai Iced Tea, which replaces the sweetened condensed milk and evaporated milk with lime juice and jasmine essence.

Prep Time: 5?minutes

Cook Time: 5?minutes

Total Time: 10?minutes

Yield: Two servings

Ingredients:

• 2 tbsp. strong, loose-leaf black tea, such as Ceylon, Assam or Keemun (Alternatively, you can use 4 teabags of strong black tea, or you can make a caffeine-free Thai Iced Tea with 4 tbsp. rooibos)
• 1 piece star anise
• 2 pods cardamom
• 1/2 cinnamon stick (optional)
• 1/8 vanilla bean (optional)
• ground tamarind, to taste (optional)
• 1/4 tsp. almond extract (optional)
• 1 cup boiling water
• 1 tbsp. sugar
• 1 tbsp. sweetened condensed milk
• Ice cubes or crushed ice
• 2 tbsp. evaporated milk (or coconut milk or whole milk)
• Mint leaves for garnish (optional)

Preparation:

1. Steep the tea and spices in boiling water for five minutes.
2. Strain the tea.
3. Stir in the sugar and sweetened condensed milk until both are completely dissolved.
4. Fill two tall glasses with ice.
5. Pour the tea over the ice, leaving an inch or so of space at the top for the evaporated milk.
6. Top up with more ice if needed, and then drizzle with evaporated milk (or coconut milk or whole milk).
7. Serve immediately.

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Recipe Contest Winner / 36 Hours Left!

The recipe contest winner for August was Derrick Smith at Dezo Four Lives. His Chai-Coffee Cocktail Recipe was a rich, flavorful, creamy treat that both Guest Judge Brent Hall of Counter Culture Coffee and I loved. Although the recipe is for a cocktail on the rocks, you can also skip the chilling and the ice, and serve this as a hot drink instead.

Also, just a quick reminder: There are only 36 hours left to enter this month's tea recipe contest, the theme of which is "Sparkling Tea Drinks." Enter your sparkling tea recipe by midnight EST on September 30th for a chance to win!

Photo (c) Lindsey Goodwin
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Pumpkin Pie Coffee Creamer Mix Recipe

Pumpkin Pie Coffee Creamer Mix

• 4 tsp ground cinnamon
• 2 tsp ground ginger
• 2 tsp ground nutmeg
• 1 tsp ground cloves
• 1 tsp allspice
• 1 cup non-dairy creamer

Combine ingredients and store in an airtight container. Use 1-2 tsp per cup of coffee.

More Mix Recipes

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Winning Absinthe Cocktail Recipe: La Dame Blasee

I want to say that last month's cocktail contest has been one of my favorites to date. There were some fantastic absinthe cocktails submitted and I thank every one for participating (check out the entries here). As contests go, we have to have a drink that takes the top honor and for this round it goes to Mixologist Nick Tether of MixSensations who shared La Dame Blas?e.

La Dame Blas?e (or The Jaded Lady) is the epitome of great absinthe cocktails and the panel of Mayhew, Milligan, and myself were unanimous on its value. When it comes to absinthe drinks it is important to find balance and flavors that compliment the anise without loosing the taste of any of the ingredients. In La Dame Blas?e, Tether found this balance by using La Fee Absinthe with Sauvignon Blanc and Zubrowka Bison Grass Vodka. Add in a little parsley and lemon simple syrup and a touch of mint bitters and a cocktail star is born. Unique? Yes. Tasty? Yes. There's more, though.

In Tether's design of this drink he includes an aromatic back of sorts to create a complete sensory experience. Before you make the drink, you will prepare a small tea-like mixture of the cocktail's botanicals then right before serving you would pour this concentrate over dry ice and a mint leaf. This little foggy bowl is meant to open your nose to an enhanced fragrance of what is in the drink before you. It's a nifty little trick and I can see these fog-filled bowls laid out at a dinner service, especially as we hit the Halloween season.

Give Tether's La Dame Blas?e a try yourself, it's simply delightful. The full recipe with complete preparation is here: La Dame Blas?e Cocktail Recipe. And, his original submission is here.

Once again, I must acknowledge the runner's up in the contest. As I said, all entries were impressive, these two just a touch above the rest.

• First was Justen Lenig's Le Fee en ete, which is a delightful mix of Bombay, St. Germain, Mansithe, and a lovely kumquat fennel shrub that has potential in other drinks - I just have to find them.
• Next up was Anne Bourg's Van Gogh's Roommate and she had me a hibiscus and pineapple - yum! With those two flavors (via syrup, vodka, and juice) she mixed Sorciere blue absinthe - admittedly difficult to obtain - and Chambord, and a muddle of pineapple and sugar in homage to the absinthe ritual.

Again, I appreciate every cocktail submitted and offer a warm Cheers! to Nick Tether whose drink I will likely be bringing up often in the coming years as I pull from the cocktail database.

Don't forget, Saturday (yes, this Saturday the 24th) is the deadline for the current cocktail contest. Subject this time: Infused Spirits. Submit your recipes here...

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Raisin Scones Recipe

This easy Raisin Scones Recipe is one of the most popular scones recipes on About Coffee / Tea. It's an easy-to-make buttermilk scone recipe.

For an added treat, serve Raisin Scones with coffee or one of my top ten teas for afternoon tea and with jam, clotted cream, Devonshire cream or cinnamon butter.

Prep Time: 10?minutes

Cook Time: 15?minutes

Total Time: 25?minutes

Yield: About 12 scones

Ingredients:

• 2 cups flour
• 2 tbs baking powder
• 2 tbs sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp nutmeg, ground
• 1/2 cup butter, cut up
• 1 cup raisins
• 1 egg white, lightly beaten
• 1 tsp pure vanilla extract
• About 3/4 cup buttermilk

Preparation:

1. Preheat oven to 425 degrees.
2. Mix together flour, sugar, baking powder, baking soda, salt and nutmeg in a large bowl.
3. Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
4. Stir in the raisins, and then stir in the vanilla extract.
5. With minimal stirring, mix in just enough buttermilk to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
6. Turn the dough out on a heavily floured cutting board.
7. Knead the dough for about a minute. When it is done, it should be easy to handle and smooth.
8. With a rolling pin, roll the dough into a 3/4"-thick slab.
9. Cut the dough into triangles that are 3" long on each side.
10. Transfer the scones to a buttered baking sheet and brush the tops with egg whites.
11. Bake in preheated oven for 15-20 minutes or until golden brown. (Optional: Turn pan halfway through baking.)
12. Cool on the baking sheet.

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Cucumber & Mint Tea Sandwiches Recipe

Cucumber finger sandwiches are a classic afternoon tea recipe. In this summery and simple cucumber tea sandwich recipe, fresh mint provides a cooling flavor.

Prep Time: 15?minutes

Total Time: 15?minutes

Yield: 36 finger sandwiches

Ingredients:

• 1 loaf white bread (such as buttermilk bread)
• 1 thinly sliced English cucumber (peeling is optional)
• The leaves from 2 large sprigs fresh mint (chopped or whole)
• Softened butter
• (Optional) lemon juice, to taste
• (Optional) salt and pepper, to taste

Preparation:

1. For every two slices of bread, spread both slices evenly and thinly with butter.
2. Cover one side of the sandwich with sliced cucumber in one to two layers.
3. Add a thin layer of fresh mint.
4. Season with lemon juice, salt and/or pepper.
5. Put the slices together, cut off the crusts and slice the sandwich diagonally two times to create four triangle finger sandwiches.

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Sparkling Tea Recipe Contest

This month's tea recipe contest theme is sparkling tea recipes. The Guest Judges are Chuck and Heather from one of my favorite places for tea, The Jasmine Pearl in Portland, Oregon. Recently, Heather developed a new line of sparkling tea recipes and they both love the idea of making tea into a sparkling beverage, so I think they'll be fantastic judges for this contest.

Whether it's with a home carbonation machine or the addition of a separate sparkling beverage (like Stash Tea's Green Apple Mint Tea Sparkler, pictured above), there are lots of ways to incorporate tea into sparkling drinks. We look forward to seeing how you choose to approach this month's theme! Enter your sparkling tea recipe by September 30th for a chance to win.

Photo (c) Stash Tea
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One Day Left to Enter the Recipe Contest!

Quick reminder -- tomorrow is the last day to enter this month's tea recipe contest. Heads up, coffee drinkers! The theme is Coffee-Tea Drinks (drinks that combine coffee and tea, like the Hong Kong Coffee-Tea Drink pictured above). Enter your coffee-tea recipe for a chance to win a feature on the About Coffee / Tea main page and a permanent spot in the About Coffee / Tea recipe collection. Good luck!

Photo (c) Marko Goodwin
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Yuanyang Coffee Tea Recipe

Yuanyang (a.k.a. “coffee with tea,” "Yuenyeung," "Yinyong" or "Yingyong") is a sweet, creamy coffee / Hong Kong Milk Tea mixture that is hugely popular in Hong Kong. Each Yuanyang maker has his / her own secret recipe, but this version captures the general flavor of this singular beverage.

Prep Time: 10 minutes

Cook Time: 02 minutes

Total Time: 12 minutes

Yield: Two to four servings

Ingredients:

• 1 cup Bolivian drip coffee, brewed extra strong
• 1 cup Hong Kong-Style Milk Tea

Preparation:

1. Mix well.
2. Pour into small glasses.
3. Serve hot, or chill and serve over ice.

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Coffee-Tea Recipe Contest

Now that contest judge Chris Cason is back from his honeymoon (Congrats, Chris!), the monthly tea recipe contest is ready to resume. This month's theme is a fun one, and one that I hope will get some of the site's coffee fans as excited as its tea fans.

The theme is "Coffee-Tea Drinks," or drinks that use both coffee and tea (or herbal infusions) as ingredients. From "Dirty Chai" to Yuanyang Coffee-Tea (pictured above), there are some interesting examples of coffee-tea drinks out there already, but I'm really looking forward to seeing what you come up with!

This month's guest judge is Brent Hall, who handles customer relations over at Counter Culture Coffee. We recently held a coffee-tea tasting in Charlotte, NC, and I think he will provide a strong perspective as a judge in this particular contest.

For a chance to win a spotlight on the main About.com Coffee/Tea page and a permanent spot in the About Coffee/Tea recipe collection, enter your coffee-tea drink recipe by August 31st for a chance to win. Good luck!

Photo (c) Marko Goodwin
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Cafe con Miel Recipe

This recipe for Cafe con Miel (French for "coffee with honey") makes a wonderful, light dessert or mid-afternoon pick me up. You can adapt the drink recipe to your tastes by using and omitting spices and flavors as desired.

Prep Time: 1?minute

Cook Time: 4?minutes

Total Time: 5?minutes

Yield: 3 to 4 servings

Ingredients:

• 2 cups fresh-brewed, hot coffee
• 1/2 cup milk (or milk alternative)
• 4 tbsp. honey
• 1/8 tsp. pure vanilla extract
• 1/8 tsp. cinnamon
• dash nutmeg

Preparation:

Over low or medium heat, warm all ingredients in a small pot, but do not bring them to a boil.

Stir well to dissolve the honey, and then serve hot in small mugs.

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Caramel Coffee Recipe

The recipe combines two South American and Mexican favorites, cafe (coffee) and dulce de leche (soft caramel) into one sweet, creamy caramel-coffee drink.

Traditionally, dulce de leche is served alongside coffee on a piece of toast in parts of South America. You can make this recipe with homemade or store-bought dulce de leche, or with soft caramel candies.

Prep Time: 10 minutes

Cook Time: 02 minutes

Total Time: 12 minutes

Yield: One serving

Ingredients:

• 1 cup hot coffee
• Dulce de Leche (purchased from a Hispanic market or made with this easy caramel recipe) to taste, or a few pieces of soft caramel candy

Preparation:

Stir well while the coffee is very hot. Serve immediately.

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Cucumber & Cream Cheese Tea Sandwiches Recipe

This easy cucumber and cream cheese finger sandwich recipe is ideal for kids' tea parties, but it can also be prepared with spices for a more "adult" flavor.

Prep Time: 15?minutes

Total Time: 15?minutes

Yield: 36 finger sandwiches

Ingredients:

• 1 loaf white bread (such as buttermilk bread)
• About 1/2 cup cream cheese (about 1/3 of a 12-ounce container of cream cheese)
• 1 thinly sliced English cucumber
• lemon juice, to taste
• salt and pepper, to taste
• (Optional) dried parsley or chopped fresh chives, to taste

Preparation:

1. For every two slices of bread, spread both slices evenly with cream cheese.
2. Cover one side of the sandwich with sliced cucumber.
3. Season with lemon juice and spices/herbs.
4. Put the slices together, cut off the crusts and slice the sandwich diagonally two times to create four triangle finger sandwiches.

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Iced Chai Latte Recipe

This easy Iced Chai Latte recipe is made with instant chai concentrate. It can be served on ice or it can be blended into a smooth, frosty chai drink.

Prep Time: 02 minutes

Cook Time: 02 minutes

Total Time: 4 minutes

Yield: 3 cups (2 servings)

Ingredients:

• 1.5 cups ice (roughly 12 to 15 ice cubes)
• 1 cup masala chai concentrate, such as Rishi Tea's Masala Chai Tea Concentrate
• 1/2 cup whole milk
• 1-2 tsp. good quality chocolate or white chocolate syrup (Optional)

Preparation:

Combine all ingredients. Stir well or blend in a blender until smooth.

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Sage Tea Recipe

Basic sage tea (technically an "herbal tea" or "tisane") is easy to make. Simply pour about one cup boiling water over about one tablespoon sage leaves and steep to the desired strength before straining out the leaves.

However, you can also make a more refined (and surprisingly delightful!) version of sage tea with the recipe below. It combines fresh sage leaves with lemon and a bit of sugar.

A naturally caffeine-free drink, sage tea can be enjoyed hot or iced anytime in the day or night.

Prep Time: 5?minutes

Cook Time: 30?minutes

Total Time: 35?minutes

Yield: Three to four servings

Ingredients:

• 1/2 oz fresh sage leaves (roughly 45 leaves; most commercially pre-packaged herbs come in a 3/4 ounce size in the grocery store)
• 2 tablespoons sugar (1 ounce)
• 1/4 oz grated or thinly peeled lemon rind (about 1.5 tsp grated or 1 tbsp thinly peeled, or the zest/peel of one large lemon)
• Juice from one lemon (about 3 tbsp)
• 1 quart (4 cups) water

Preparation:

1. While preparing the other ingredients, bring the water to a boil.
2. Keep water at a simmer and add the rest of the ingredients.
3. Allow to steep for 20 to 30 minutes, or to taste, stirring occasionally.
4. Strain out the sage leaves and serve hot, or chill and then serve iced.

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