At some point in the late 1980s Cinco de Mayo began to take off a bit and now I think they celebrate it everywhere.  In fact, Marc and I were looking at a farm in Houlton, Maine for awhile (couldn’t sell our house, sigh) and saw that it was celebrated clear up there.  Over the next few days on Baing Delights I will be posting some menu ideas and recipes for the food part of the celebration, but if you need an after dinner coffee this is a fantastic choice.  It is based on a Food Network recipe by Rachel Ray and tweaked mercilessly by me.

Try an organic Mexico Chiapas bean for authenticity.

Mexican Coffee

• 1/2 cup ground coffee beans
• 2 tablespoons dark cocoa
• 1 teaspoon cinnamon
• 1/2 teaspoon chili powder
• 1/2 teaspoon cardamom
• 1 oz Kahlua per cup
• Whipped cream flavored with kahlua

Make the coffee as usual, using the coffee, the cinnamon, cocoa, chili, and cardamom in the filter to make 8 cups of coffee.  Pour one ounce of the Kahlua in each cup then fill with the hot coffee.  Top with a dollop of whipped cream dusted with cinnamon.

8 servings

Image:SXC

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I admit that when Marc and I have our coffee date at our STILL IN BUSINESS local Starbucks we almost always order the same thing….

Caramel Macchiato Venti Extra Whipped. It is like a signature perfume for me.

Anyway, when we had the tearoom/coffee bar I made them  too. Only mine are better, no surprise, right?

You don’t need espresso or even a steamer to make this…although it is nice to have… Just make your coffee good and strong.  You will need a blender and microwave.

• 2 tablespoons Monin Vanilla Syrup
• 1/2 cup brewed espresso
• 8 ounces milk or half and half cream (I prefer the cream) heated in the microwave until bubbles form at the edge.
• Whipped, lightly sweetened heavy cream
• 1/4 cup caramel syrup

Add vanilla syrup to 16oz coffee mug. Pour in the coffee.

Put hot milk in blender and carefully blend until very frothy. Make sure cover is on tight! Start the blending on low and move up to high. There will be a good inch of foam on the top if it is hot and done correctly. Be careful though..the steam can cause pressure to build in the blender and the top to pop off.

Carefully pour the steamed milk over the coffee. Drizzle with half the caramel syrup. Pile on the whipped cream. Drizzle with the remaining caramel syrup.

If you want something that is …Really.  Extremely. Good.   Then add some chocolate syrup.  A tablespoon in the bottom of the cup with the vanilla and then some drizzled over the caramel. Yummy.

Image: Morguefile 

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When I was growing up on the East Coast, Dunkin Donuts was a weekly ritual for my dad and I…one of many. Back then you went to Dunkin Donuts for some awesome fried dough, and the coffee was incidental.

When we moved to Texas in 1971 Dunkin Donuts was not even a rumor. There was Winchells Donuts, and even Lone Star Donuts…but Dunkin? Nope. Have a chicken fried steak, y’all…and a bowl of grits.

Apparently in the past 30 some odd years SOMEONE at Dunkin Donuts learned how to make coffee because lately I have been hearing a lot about their coffee. I have even seen bags of it in the store. I have not gotten it because it is always ground, and I prefer whole bean. ::::::Flashing lights, sirens::::wheep….wheep….Warning Will Robinson, warning! Coffee Snob! Warning!!::::::::::::::

However…over at Thrifty Mommy you will find recipes for the Dunkin Donuts coffee drinks. Sadly, you will have to check out Baking Delights for the donuts to go with them.

Image:Marye Audet

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I love Milky Way candy bars. I love the creaminess of the chocolate, the caramel and the sweetness of the nougat. They are a comfort food for me, I don’t have them often but I do get them once in awhile.
I was joyous, exhilarated, keen with excitement even, to discover one day at the tea room that I could make Milky Way Lattes. Yeah. Imagine getting your mouth around a delicious gulp of that, hmmm?

Lattes are not hard to make at home, and you can make them for pennies compared to what you would buy one for. We used to charge $4.95 for this…and it was worth every penny.

Milky Way Latte

2 Tbs Monin Gourmet Dark Chocolate Sauce

2 Tbs Monin Caramel Syrup

1 Tbs Monin Vanilla orToffeenut

Caramel syrup for drizzling on top

Whipped cream

1 cup Half and half

1/2 cup strong coffee or 2 shots of espresso

Heat half and half in microwave until just starting to simmer. Pour into a blender and blend (be careful, it can shoot out and burn you) Until it is well frothed, foamy and about doubled in volume. You can also use a steamer..I don’t have one.

Now, pour the coffee in a heated mug, add the chocolate and the syrups. Pour the frothed half and half on top, top with whipped cream and drizzle with caramel syrup and more chocolate syrup.  And just be happy.

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I know I said I was going to do this awhile ago..but I needed to test taste some more!! That and I forgot.If you want some thing really sweet this is it. It is definitely a dessert drink and for me, anyway, a venti is too much.Ghiridelli has white chocolate syrup in a big pump bottle, and sometimes you can get it online but if you don’t want to commit to that then just use a good quality white chocolate.Brew some good, strong coffee.

Whip heavy cream to soft peaks. Add sugar to taste and 1/2 tsp vanilla. If you are going to use (shudder) Readi-whip get the french vanilla flavored kind.

Take 1/2 c heavy cream(unwhipped) , bring it to a simmer but do not boil. Remove from heat and melt 1/3 c white chocolate in it.

Add 1/2 c whole milk (or half and half-I like half and half)

Use hot water to rinse your cup. Pour white chocolate mixture to fill halfway, finish filling with coffee. Dollop cream on top. Read through Baking Delights while sipping.

If you like the peppermint mocha that is accomplished with adding a little peppermint flavoring….OR if you are so inclined try an ounce of Peppermint Schnapps added between the milk layer and the coffee layer… Crumble peppermint candy on top.

I want to wish all of you a very Merry Christmas!

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