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Date: 29 Oct 2006 09:33:12
From: GoneBeforeMyTime
Subject: Mocha recipes, give um up, dammit!
Last time I only got one reponse, stop be lazy and post your favorite
recipe! I got some real vanilla at Costco yesterday. I tried brown sugar and
half and half with good espresso. I have a few flavors now, coconut,
raspberry, etc. I have Ghirardelli chocolate power, and some hershey syrup,
but I think the power is better quality. However, I know they say the best
is syrup probably from one of those companies. How about a swig of baileys
irish creme or every some real ice cream?

Post your tips and favorite mocha or latte secrets!

thanks,

GBMT






 
Date: 30 Oct 2006 15:07:54
From: Frank103
Subject: Re: Mocha recipes, give um up, dammit!
Kahlua or Tia ia and coffee are a favorite of many. Creme de cacao has
the chocolate taste. Go to your local liquor store and look at some of the
many chocolate and other liqueurs such as Aetto. As you mentioned, you
can't go wrong with any of the Irish Creams - Bailey's, Bushmills, whatever.
I haven't tried this yet but chocolate and butterscotch go well together so
maybe a shot of butterscotch schnapps might work. I've had what the
Bartenders Guide calls a Queen Ann and I liked it. It's butterscotch
schnapps and creme soda over ice. Great for a summers day. If you google
"mocha recipes", it will bring a host of sites like the following. Good luck
with your search.
Frank
http://www.torani.com/create/Foodservice/recipes_espressobeverages.shtml

"GoneBeforeMyTime" <Fans@Euroforums.com > wrote in message
news:o7idnUxPbIxueNnYnZ2dnUVZ_oOdnZ2d@sti.net...
> Last time I only got one reponse, stop be lazy and post your favorite
> recipe! I got some real vanilla at Costco yesterday. I tried brown sugar
> and
> half and half with good espresso. I have a few flavors now, coconut,
> raspberry, etc. I have Ghirardelli chocolate power, and some hershey
> syrup,
> but I think the power is better quality. However, I know they say the best
> is syrup probably from one of those companies. How about a swig of baileys
> irish creme or every some real ice cream?
>
> Post your tips and favorite mocha or latte secrets!
>
> thanks,
>
> GBMT
>
>




  
Date: 31 Oct 2006 12:32:48
From: GoneBeforeMyTime
Subject: Re: Mocha recipes, give um up, dammit!

"Frank103" <frank103@cox.net > wrote in message
news:jyv1h.5888$IC.387@newsfe21.lga...
> Kahlua or Tia ia and coffee are a favorite of many. Creme de cacao has
> the chocolate taste. Go to your local liquor store and look at some of the
> many chocolate and other liqueurs such as Aetto. As you mentioned, you
> can't go wrong with any of the Irish Creams - Bailey's, Bushmills,
whatever.
> I haven't tried this yet but chocolate and butterscotch go well together
so
> maybe a shot of butterscotch schnapps might work. I've had what the
> Bartenders Guide calls a Queen Ann and I liked it. It's butterscotch
> schnapps and creme soda over ice. Great for a summers day. If you google
> "mocha recipes", it will bring a host of sites like the following. Good
luck
> with your search.
> Frank
> http://www.torani.com/create/Foodservice/recipes_espressobeverages.shtml

I tried something simple one day, and it knocked me out of my chair. Of
course normally I used expresso with a cool secret I came across by
accident. Its called Milkman. Its not regular powered milk, which tastes so
bad, no amount of money would bribe you into drinking the stuff, but Milkman
has a touch of creme in it, so its says, and its more expensive. Well, first
I tried Ice Mochas using Milkman in the blender with one packet of Milkman
and two shots of Espresso, and I used some of those little creamers you get
in a box at Costco, the French Vanilla kind, and I would put a few of those
in there with some sugar I think, and the taste was unbelievable! I couldn't
believe powered milk could be such a compliment to making cheap mochas like
this, but Milkman is (clearly) superior! Anyway, soon I tried other flavors
of Syrups to add and even vanilla ice cream to make it really rich, but once
I tried just a packet of Milkman with ice in the blender with Butter Rum by
Devinci, no espresso, and I couldn't believe just how fantasic it was!
Another time I used chocolate mints from Costco, I threw about five mints or
more into the blender with Mint syrup from Devinici and Milkman with
Espresso, and added a few scoops of Ice cream of frozen yoghurt, because
Yogurt is the new fad around town in Frappes so it worked well too. Now that
is the best Frappe I even had, home made mint frappe, but I made Espresso
ice cream several times froms scratch and it was fantastic! I used Kahlua
too before in the Espresso ice cream, its really awesome ice cream, no
doubt! For the record, I have drank Espresso straight, its not so bad, not
bitter at all, very pleasant compared to drinking coffee straight which I
hate, never do!

GBMT




 
Date: 29 Oct 2006 12:58:26
From: St. John Smythe
Subject: Re: Mocha recipes, give um up, dammit!
GoneBeforeMyTime wrote:

> Post your tips and favorite mocha or latte secrets!

Not the sort you were seeking, probably, but my dark little mocha/latte
secret is that I don't do coffee-flavored milkshakes.

--
St. John
Psychiatry enables us to correct our faults by confessing our parents'
shortcomings.
-Laurence J. Peter, "Peter's Principles"


  
Date: 30 Oct 2006 14:17:57
From: Jim
Subject: Re: Mocha recipes, give um up, dammit!
St. John Smythe wrote:

> GoneBeforeMyTime wrote:
>
>
>>Post your tips and favorite mocha or latte secrets!
>
>
> Not the sort you were seeking, probably, but my dark little mocha/latte
> secret is that I don't do coffee-flavored milkshakes.
>

Am I misreading this, or are you trying to say that the very idea is a
bastardization of espresso?

I *will not* make something with Hershey's syrup. But I do happen to
enjoy the mating of the coffee and cocoa bean, once in a while. You do
know the history of chocolate, right? It was a bitter drink of the
Aztec elite rulers, called xocolatl.
http://en.wikipedia.org/wiki/Chocolate

I use a quality dark chocolate to grate on top of a latte (which I also
notice seems to be disfavored in this group), or directly into a double
shot of espresso. I I use single source dark chocolate bars from Trader
Joe's. This is NOT your American Hershey bar. They are from single
geographic areas and have over 70% cocoa solids. I use this style of
grater: http://images.shopping-profis.de/products/16187.jpg

After reading a suggestion from this group on using condensed milk in
shots, I tried a double shot with a teaspoon of organic condensed milk
and the grated single source dark chocolate. ...and even with a scant
shot of brandy or rum! Makes a great dessert.


   
Date: 30 Oct 2006 17:32:51
From: St. John Smythe
Subject: Re: Mocha recipes, give um up, dammit!
Jim wrote:
> St. John Smythe wrote:
>> Not the sort you were seeking, probably, but my dark little mocha/latte
>> secret is that I don't do coffee-flavored milkshakes.
>
> Am I misreading this, or are you trying to say that the very idea is a
> bastardization of espresso?

Well...that wasn't what I was trying to say, exactly, but I can't say I
completely disagree with it, either. ;) To clarify, nothing wrong with
traditional lattes and mochas, but try as I might to be open-minded, I
can't help but view with disdain the trend toward 700-calorie "coffee"
drinks at a certain popular chain -- things that are more milkshake than
espresso -- and it sounded as though that's the direction the OP was
headed.

--
St. John
Well, you know, no matter where you go, there you are.
-Buckaroo Banzai


    
Date: 30 Oct 2006 17:26:00
From: Jim
Subject: Re: Mocha recipes, give um up, dammit!
St. John Smythe wrote:

> Jim wrote:
>
>>St. John Smythe wrote:
>>
>>>Not the sort you were seeking, probably, but my dark little mocha/latte
>>>secret is that I don't do coffee-flavored milkshakes.
>>
>>Am I misreading this, or are you trying to say that the very idea is a
>>bastardization of espresso?
>
>
> Well...that wasn't what I was trying to say, exactly, but I can't say I
> completely disagree with it, either. ;) To clarify, nothing wrong with
> traditional lattes and mochas, but try as I might to be open-minded, I
> can't help but view with disdain the trend toward 700-calorie "coffee"
> drinks at a certain popular chain -- things that are more milkshake than
> espresso -- and it sounded as though that's the direction the OP was
> headed.
>

Then I guess I read way too much between the lines, because I can agree
with the above.

BTW, when I do use a flavoring syrup, it's just a touch of SUGARLESS
Hazelnut. We're talking enough to give the hint of flavor, NOT like
they make it at your local Starbuck's.