ESPRESSO SODA
This espresso soda is the perfect afternoon pick-me-up! It's light and refreshing, and is the perfect way to mix up your coffee routine.
Provided by Chelsey White
Categories Drinks
Time 5m
Number Of Ingredients 6
Steps:
- Place 1/2 cup of ice in a medium-sized glass.
- Pour in 1 shot of cooled espresso.
- Add in 1 teaspoon of simple syrup and 1 teaspoon of vanilla or almond extract.
- Top with 1 cup of club soda, and a splash of you favorite milk if desired.
- Enjoy immediately!
Nutrition Facts : Calories 48 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 18 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
ESPRESSO ICE CREAM
Steps:
- Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon.
- Pour the cream through a fine-meshed sieve into a bowl. Add the ground espresso beans, coffee liqueur, and vanilla and refrigerate until completely chilled.
- Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions. Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours. Soften slightly before serving.
OLD-FASHIONED ICE CREAM SODAS
I keep the ingredients for these ice cream sodas on hand so I can enjoy a treat anytime I want. You can easily make more when feeding a crowd. -Anna Erickson, Terrebonne, Oregon
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place 3 tablespoons chocolate syrup in each of four 16-oz. glasses. Add 1/4 cup milk and 1 cup carbonated water to each; stir until foamy. Add two scoops of ice cream to each glass. Top with whipped cream if desired.
Nutrition Facts : Calories 476 calories, Fat 17g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 159mg sodium, Carbohydrate 76g carbohydrate (70g sugars, Fiber 3g fiber), Protein 8g protein.
ESPRESSO SODA
Steps:
- Combine the sugar and 2 cups water in a medium saucepan, bring to a boil over high heat and cook until the sugar is completely melted, about 2 minutes. Remove from the heat, add the espresso beans and let sit at room temperature for 30 minutes.
- Strain, cover and refrigerate until very cold, at least 2 hours.
- Fill 8 tall glasses with ice. Add about 1/4 cup of the espresso syrup to each glass. If desired, add a shot of vodka and coffee liqueur with the syrup and stir well. Fill to the top with club soda.
ESPRESSO SAMBUCA ICE-CREAM SODA
Yield Makes 2 drinks
Number Of Ingredients 5
Steps:
- With a small ice-cream scoop or spoon, divide ice cream between 2 chilled stemmed glasses. Add espresso mixture, Sambuca and club soda and top with espresso beans.
CHOCOLATE ESPRESSO SAMBUCA TRUFFLES
Steps:
- In a double boiler or in a metal bowl set over a pan of barely simmering water melt chocolate and butter with cream and espresso, stirring until smooth. Remove top of double boiler or bowl from heat and stir in liqueur. Cool mixture and chill, covered, at least 3 hours, or until firm.
- Form rounded teaspoons of mixture into balls and roll balls in cocoa powder, coating them. Truffles keep, layered between sheets of wax paper and chilled, in airtight containers 2 weeks.
COFFEE GRANITA WITH SAMBUCA ICE CREAM AND CHOCOLATE SHAVINGS
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Stir together coffee and granulated sugar until sugar is dissolved, then chill until cold, about 1 hour.
- Pour into an 8- to 9-inch baking pan (1 1/2- to 2-quart capacity) and freeze, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 4 hours. Scrape with fork to lighten texture.
- Beat cream with confectioners sugar and Sambuca (to taste) in a bowl with an electric mixer until it just holds soft peaks. Spoon Sambuca cream into 8 glasses and top each serving with a scant cup of granita (do not pack when measuring). Sprinkle with chocolate shavings.
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