INGREDIENTS

• 1/2 cup heavy cream
• 2 tablespoons instant espresso powder
• 3/4 cup granulated sugar
• 3 tablespoons unsalted butter
• 3/4 teaspoon kosher salt

INSTRUCTIONS

1. Combine cream and espresso powder, and whisk until powder is dissolved; set aside.
2. Combine sugar and 1 tablespoon water in a small saucepan and stir to combine. Place over medium-high heat, bring to a boil, and let cook, undisturbed, until amber in color, about 5 minutes. Immediately add butter and stir to incorporate.
3. Remove from heat and whisk in cream mixture and salt until smooth.

2 tbsp water
2 1/2 tsp gelatin
1 1/2 cup water
1 1/2 tsp liquid sweetener
1 tbsp Splenda
1/2 cup brewed espresso
1/2 cup whipping cream
=== OPTIONAL GARNISH ===
Whipped cream
Coffee beans

Directions

Place the 2 tablespoons water in a small bowl and sprinkle the gelatin over
the surface. Let stand until the gelatin softens.

Heat 1/2 cup of the 1 1/2 cups water in a small saucepan. Do not let it
boil. Add the gelatin and stir until it dissolves. Add the sweetener,
Splenda, remaining water and espresso. Stir well.

Measure out 3/4 cup of the espresso mixture into a small bowl. Add the
cream to the remaining mixture. Stir well and pour into 4 small dessert
dishes. Place both mixtures into the fridge to chill for at least 4 hours.

Remove the plain jelly from the bowl and cut into 1/2-inch cubes and pile
onto the jelly in the dishes. Garnish with more whipped cream if you like
and a coffee bean or two.

This recipe yields 4 servings.

Total Carbohydrates: 8.17 grams
Carbohydrates per Serving: 2.04 grams

Per Serving (excluding unknown items): 105 Calories; 11g Fat (92.6%
calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 41mg
Cholesterol; 16mg Sodium. Exchanges: 0 Non-Fat Milk; 2 Fat; 0 Other
Carbohydrates.

For the non-diet premium variety of coffee jelly please visit our store.

• 3 cup milk
• 3 cup water
• 1 cinnamon stick (1-in long)
• 5 cardamom pods
• 6 tablespoon sugar
• 6 tablespoon coffee, regular grind

Combine water and milk in a saucepan and bring to a boil.

Add
cinnamon, cardamom pods, sugar and coffee into boiling liquid in
saucepan. Stir a few times and boil over medium heat 3 to 4 minutes.
Make sure it does not boil over.

Strain coffee through cheesecloth into another pan.
Place coffee over heat and bring to a boil.
Pour coffee between two pans until thick and creamy. Serve in cups immediately.

It is drawn forth towards the day, guided by the call of nature and its own internal rhythm. It will be a gourmet Arabica bean or it will be nothing; it will taste rich and be aromatic or existence will be meaningless. It will surpass all expectations. It will start this day as it should and as it does always.

As the morning’s milky fog washes over these young coffee beans, it convenes subtle harmonies in its eddies. The high mountain rain showers it with elixirs of stimulation and vitality. Fresh breezes carry the rain forest’s earthy aroma and gently stir perfect humidity and temperature against the bean’s exterior.  From the rich rain forest floor percolate flavors that define the bean’s origin and gourmet heritage.  Organic perfection is developing within.  Along with it, develop the rich complexities and exquisite body and acidity that are its hallmark.

But perfection ripens at its own pace.  In the thin air of the equatorial mountains and in the shade of a broad, leafy canopy, an endless eon of eager anticipation must pass before the bean is ready.  Dreams of lattes, French roast, decaf, espresso and perhaps, flavored hints of hazelnut, chocolate, or vanilla, may fill the time, but ultimate satisfaction is yet a long way off. For now, the gourmet coffee bean is tucked in the caring hands of the plantation farmer and there it will stay, until inevitability pulls it from its cozy mountainside home.

At its very peak of ripeness, coarse, strong fingers grasp the coffee bean and with a gentle tug, set it loose to join its destiny.   The sleepy comfort of the cool mountain slopes gives way to activity. Voices, which had been but faint echoes in the foggy valley, are now close at hand and distinct.  A bath in pure mountain water awakens energy stored within it, and a fresh, new, green coffee bean emerges from the red pod in which it had nestled for so long.

From the surroundings, orderly rhythm coalesces–new, but somehow not unfamiliar. As though it has passed this way a thousand times, the gourmet coffee bean bumps first down the mountain trails and dirt roads of its little corner of the world –joined gradually by others of like origin and destiny. Together they fill baskets, bags, vehicles, and the holds of freighters destined for the world’s four corners, and the coffee roasters there of the highest standards.

From millions upon millions of others, the roastmaster finally sets eyes on the gourmet coffee beans he has selected as the canvas for his craft. Experience, heat, timing, and love are the tools the roaster uses to unlock the magical door to the bean’s sensuality. Tumbling within his small-batch roaster, the bean sacrifices its moisture, proteins and sugars to the heat. Bestowed upon it in return are body, aroma, and flavor. Its acidity peaks and wanes in the roasting process; it expands, cracks, caramelizes, and darkens. The roastmaster spins magic and, in mere minutes, divines the final expression of the bean’s gourmet heritage.

Its journey is all but over. In the final seconds, the roaster, the bean, the aroma, the misty volcanic mountains, the history, and the color all give themselves to the creation of a single, final, consuming essence.

The bean has now given all of itself. Yet what has been given remains delicately within. The essence lingers and is cooled. In its state of grace, the gourmet bean is delicately and proudly packaged by the roastmaster–bag by bag–to be whisked off on a its final journey.

The tale has now come full circle–a millennium; a year; a season; an early morning. The  following instants will, at last fulfill an eager yearning.  There is now nothing between the bean and its destiny.  All thresholds have been passed and the connoisseur stands at the brink of glory. In just moments the dark richness meets its maker; its essence, so tenderly nurtured and developed, finally set free in a steaming hot bath of aroma and earthy-rich flavor.

1 shot of espresso = 1/8 cup extremely strong coffee

1 shot of espresso = 1/2 tablespoon instant coffee powder

1 tablespoon of instant coffee powder = 2 shots of espresso

Recipe Ingredients

• 3 squares unsweetened chocolate, melted
• 2 shots of low acid espresso
• 1 1/2 cups cake flour, sift before measuring
• 1 teaspoon baking powder
• 1 1/2 teaspoons salt
• 1/2 cup soft butter, room temperature
• 1/2 cup shortening (or butter)
• 2 cups granulated sugar
• 4 eggs
• 1/2 cup chopped pecans
• pecan halves
• frosting, below

Directions

1. Preheat oven to 350°.
2. Blend melted chocolate with coffee; set aside to cool.
3. Into another bowl sift flour together with baking powder and salt.
4. Cream butter with shortening until light and fluffy, gradually adding sugar.
5. Add eggs; beat until well blended.
6. Stir in chocolate and coffee mixture;
7. blend in flour mixture, then stir in chopped nuts; mix well.
8. Spread batter in a generously greased and floured 13- x 9- x 2-inch pan. Bake 30 to 40 minutes, or until done.
9. Turn out onto rack to cool.
10. Spread bars with coffee butter icing and mark into bars, placing a pecan half in the center of each bar.
11. When icing is set, cut into bars. Makes about 36 coffee mocha bars.

Frosting
* 1/2 cup butter, softened
* 1 teaspoon vanilla
* 2 cups confectioners’ sugar
* 1 1/2 tablespoons milk
* 2-3 teaspoons instant coffee

* 2 teaspoons sugar, or to taste
* 2/3 cup hot brewed coffee
* 2 tablespoons Irish whiskey
* whipped cream, sweetened if desired

Preparation:
Combine first 3 ingredients; top each cup with a generous dollop of whipped cream.

Ingredients

1/2 cup espresso or 1/2 cup French Roast coffee (preferable Sumatran), chilled

1/2 large ripe avocado

1/2 cup half & half

2 cups ice cream (your choice of flavor)

2 teaspoons Tahitian vanilla extract

2 tablespoons chocolate syrup

Garnish by floating 3 dark roasted coffee beans on top

Optional: add ½ teaspoon of ginger to add tartness

Or

add 1 teaspoon of sugar to sweeten

or

substitute yogurt for ice cream (plain or with fruit)

or

substitute ½ cup of blueberries for the avacado (but do try the avacado – it adds great body to the drink)

Preparation

Brew coffee the day before & place in sealed container in refrigerator

Split avocado in halves

Spoon avocado flesh into a blender, first

Add remaining ingredients

Puree until completely smooth

Serve chilled