Coffee

Espresso Donuts with Irish Cream Glaze

December 7, 2018 by Natalie Leave a Comment

If you dig really deep on the internet you will probably find the first blog I ever started. I’ll let you be the super sleuth but it was, in fact, a baking blog. I’m happy to have clients like Kerry Gold Irish Cream that let me have creative freedom to come up with all sorts of recipes like these Espresso Donuts with Irish Cream Glaze. These are so easy to throw together and bake in only 8 minutes!

Another secret that you probably don’t know about me is that before the blog or bartending or design school I really wanted to open up a bakery. Baking has always been like therapy to me. For 30 minutes, to an hour or the longest, most tedious, baking challenge (like fondant — still terrible at that) I seem to lose myself at the task at hand. For those minutes or hours, my mind is completely clear and I can just concentrate on a recipe and making something out of nothing. I love working with my hands, having the house be overpowered with warm delicious smells, tasting the batter, and indulging in a hopefully perfect finished product.

The other thing about me is that I live for coffee. It gets me through the days and sometimes even the nights. I also live for sweets. Fact: I was born with 32 sweet tooths. No joke. So now you know the way to my heart. And that finally brings me to how I came up with these Espresso Donuts. They’re decadently rich, sweet, caffeinated, and boozy. I don’t think that I have to mention that I also love booze, right? That’s already a given.

Espresso Donuts, makes 1 dozen

1 1/4 cups all-purpose flour

1/2 cup brown sugar

1/3 cup unsweetened cocoa powder

1/4 cup granulated sugar

1 tbsp. finely ground espresso or instant espresso powder

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1 egg, lightly beaten

1/2 cup milk

1/2 cup butter, melted

1 cup miniature semisweet chocolate chips

Kerry Gold Irish Cream Glaze

2 cups powdered sugar

1/4 cup Kerry Gold Irish Cream

Preheat your oven to 375°F. Coat your doughnut pan with cooking spray and set aside. In a large bowl stir together flour, brown sugar, cocoa powder, granulated sugar, espresso, baking powder, baking soda, and salt. In a medium bowl combine egg, milk, and melted butter. Add egg mixture all at once to flour mixture, stir just until smooth and then stir in chocolate chips.

Spoon batter into a ziplock bag and snip off one corner of the bag. Alternatively, you can use a pastry bag if you have one. Pipe batter into the doughnut pans, filling about half full. Bake for 6-8 minutes or until tops springs back when lightly touched. Cool in pan on a wire rack for 2 minutes. Invert pan to let the doughnuts drop out and let them cool completely on the wire rack.

To make the glaze stir together the powdered sugar and Kerry Gold Irish Cream. If the glaze is too thick add more Irish Cream until you have the desired consistency. Spoon or pour the glaze on top of doughnuts, allowing the excess to drip off. Leave doughnuts, glazed sides up, on wire racks until glaze is set.

If you’re not a fan of rich and decadent then these double chocolate Espresso Donuts with Irish Cream Glaze just aren’t for you. And that’s a crying shame, so don’t disappoint me. I hope you can find the time to make yourself a treat this weekend. If you do leave me an update in the comments below. Hopefully one day I’ll open that bakery but I think I might make it a retirement plan for when I want to wake up at 3 am to bake. For now, I will continue to be going to bed at that hour. xo

Boozy Mexican Mocha

September 29, 2018 by Natalie 4 Comments

Has anyone ever made Mexican hot chocolate in the Winter? This Boozy Mexican Mocha recipe is similar to hot chocolate but with the addition of coffee — which automatically makes it my favorite. I pretty much look for any excuse to sneak another cup of joe into my day. Totally 100% have a coffee addiction and that’s why we’re celebrating National Coffee Day on the blog today!

Mexican Mocha is a rich chocolatey drink with a kick of warm baking spices and a little bit of heat from cayenne pepper. I prefer to use espresso in this recipe but strong coffee will work as well. Once you whip up the mocha mix, building the drink is super easy. It’s officially Fall now, and this Boozy Mexican Mocha is the perfect cocktail to make for the cooler nights we’re having.

Boozy Mexican Mocha, serves 1

6 oz. strong coffee (or two shots of espresso)

2 oz. Kerrygold Irish Cream

2 tbsp. Mexican mocha mix*

splash of milk or cream (optional)

grated cinnamon, for garnish

*Mexican Mocha Mix

2 tbsp. powdered sugar

1 tbsp. unsweetened cocoa powder

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. cayenne pepper

First, make you Mexican Mocha Mix by combining all the dry ingredients together in a bowl. Stir until mixed. This will make about enough for 2 cocktails. I love making a larger batch of this and then just storing it in a jar. That way I have the mix ready for whenever I’m in the mood. You know, for those cold or rainy days.

Dare I even mention snow yet?

I don’t want to think about it.

To make a cup of Boozy Mexican Mocha. Brew coffee or espresso and add 6 oz. to a mug. Add 2 tbsp. of Mexican Mocha Mix and stir until completely dissolved. Then mix in 2 oz. of Kerrygold Irish Cream. Stir and garnish with a sprinkle of cinnamon on top. If you’re looking for something less boozy or you want to add a little more creaminess, add a splash of heavy cream, half & half, or the milk of your choice.

Kerrygold Irish Cream couldn’t be any more perfect for this Boozy Mexican Mocha recipe. I basically used it as a substitute for milk in this recipe and it adds just the right amount of booze without being overpowering. Not to mention the extra lovely chocolate flavors it adds. A great idea for the holiday season is gifting jars of homemade Mexican Mocha Mix with a cute instructional tag and a bottle of Kerrygold Irish Cream. Sipping on this Boozy Mexican Mocha makes my heart so happy and I know you will love it too! Happy National Coffee Day everyone! xo

Boozy Cold Brew Popsicles

July 6, 2018 by Natalie 3 Comments

I reach a point every Summer when it just gets too damn hot. That is when everything I eat or drink has to be frozen. Coffee is no exception! I teamed up with Chila ‘Orchata Cinnamon Cream Rum to bring you these delicious Boozy Cold Brew Popsicles. Staying cool, caffeinating, and getting a buzz are all pretty high up on my priority list. Boozy Cold Brew Popsicles are the perfect treat when an iced coffee just isn’t going to cut it!

Boozy Cold Brew Popsicles, makes 10 popsicles

2 cups cold brew

1/4 cup sweetened coconut condensed milk

1/4 cup Chila ‘Orchata Cinnamon Cream Rum

popsicle mold

popsicle sticks

First, add 1 cup of cold brew to a bowl with sweetened coconut condensed milk and Chila ‘Orchata. Stir well and taste. If you want this mixture sweeter you can add either more coconut condensed milk or rum cream. Pour the cold brew-milk mixture into the popsicle molds only filling each one halfway. Place in freezer for about an hour.

Next, insert popsicle sticks and top off each mold with the remaining cold brew. Freeze for 4-6 hours but I always recommend letting them freeze overnight.

The recipe for these Boozy Cold Brew Popsicles couldn’t be more simple. They are so easy to put together even with the layering. Chila ‘Orchata is smooth, creamy, with a little hint of spice. It is a unique blend of Puerto Rican rum, real dairy cream, Tahitian vanilla, and exotic cinnamon. All the flavors of Chila ‘Orchata are wonderful for use in coffee and made these Boozy Cold Brew Popsicles extra delicious.

I’m usually a black coffee/cold brew drinker but adding a creamy latte element to these popsicles made them sweet, flavorful and refreshing. My new favorite thing to use in recipes is coconut condensed milk and it added just the right amount of sweetness and complimented the additional vanilla and cinnamon notes from the Chila ‘Orchata.

These Boozy Cold Brew Popsicles would be an amazing addition to any Summer brunch party. For me, I’d enjoy one on any regular afternoon just to pretend I’m on vacation. Hopefully, the cold brew kicks in and makes me semi-productive though. Another great idea: use them as a giant ice cube in your coffee! Stay cool everyone and if you’re giving these a try at home don’t forget to chime in on the comments below. xo

Chill Out with these Iced Coffee Recipes for Summer

June 19, 2018 by Natalie 1 Comment

Happy Tuesday everyone! Who needs a coffee? Definitely me! Is anyone else addicted to iced coffee in the Summer? Luckily I’m working with Nespresso for this next post and sharing two delicious iced coffee recipes. This Summer Nespresso is releasing a new line of iced espressos for their Vertuo System. The limited edition espressos are more concentrated and have been specifically designed to be poured over ice to deliver a refreshing beverage.

Mint + Vanilla Cafè Shakerato, makes 1 serving

1 Inspirazione Shakerato capsule

4 Nespresso ice cubes

1 tsp. mint/vanilla syrup*

*First, make your mint/vanilla syrup. Add 1 cup of water, 1 cup of sugar, 1 big bunch of mint, and 1 vanilla bean (scrape the inside) to a saucepan. Heat over medium heat, whisking constantly until the sugar dissolves. Simmer for about 10 minutes and then remove from heat and let completely cool. Strain out the mint and vanilla bean and store in a jar or bottle.

Extract 1.35 oz. coffee into a 12 0z. glass over Nespresso ice cubes. Add 1 tsp. (or more if desired) of mint vanilla syrup and shake or stir the drink. Garnish with a mint sprig. Adding Irish whiskey to this iced coffee is perfect for a summery Irish Coffee variation.

I was inspired by a classic Irish Coffee for the Mint + Vanilla Cafè Shakerato. Incorporating mint into this iced coffee by making a mint syrup turned out delicious and super refreshing. The vanilla adds a hint of sweetness and flavor that compliments the coffee perfectly. Making coffee cubes is easy. Just brew some coffee, pour it into an ice cube mold, and send it to the freezer. Coffee ice cubes keep your iced coffee cold and add more coffee instead of watering it down!

Island Coffee, makes 1 serving

1 Inspirazione Salentina capsule

4 Nespresso ice cubes

1 oz. dark rum

1 oz. coffee liqueur

2 tbsp. condensed coconut milk

Add Nespresso ice cubes to a glass and pour in the dark rum and coffee liqueur. Extract 1.35 oz. coffee on top. Next, add your condensed coconut cream and stir until incorporated. Garnish with coconut flakes and freshly grated nutmeg. For a booze-free version omit the rum and coffee liqueur.

Have you ever had a Vietnamese Iced Coffee before? They are delicious and are kind of my guilty pleasure. Usually, I’m strictly a black coffee drinker but adding condensed milk to iced coffee is so tasty! Instead of using regular sweetened condensed milk I bought condensed coconut milk. Using condensed coconut milk is the perfect way to add sweetness and a tropical element that makes this iced coffee super Summery. Bonus that it is also dairy-free which makes this iced coffee vegan as well!

The Vertuo System makes mornings so much easier when you can brew a cup for a quick fix. Before the VertuoPlus, I was making pour-over coffee — which I love — but it requires a lot of effort and time. Sometimes in the morning, I need a fast cup of coffee that still taste good so I can start tackling my emails and get to work! I’m honestly so impressed with the quality and flavor of the coffee and how this system brews. The possibilities are endless and it keeps stress levels low (which I need).

I love iced coffee and I’m so happy to be able to make it at home now. The great thing about both of these recipes is you can serve them with or without booze. That makes them appropriate for morning and if you need a pick me up at happy hour or after dinner, then add some spirit! I hope you will give both of these recipes a try and don’t forget to check out the VertuoLine system and you can purchase all your espressos here. Happy brewing!

This post is sponsored by Nespresso. All opinions expressed in the post are my own and not those of Nespresso. Thank you for reading the sponsored content that makes Arsenic-Lace possible!