Tag Archives: Milk

Caffeinated Coffin Break

Posted on October 17, 2012 | Leave a comment

Halloween treats aren’t just about the candy. Sometimes one needs a little caffeinated “coffin break” in between all the sugary sweets and sticky snacks.

Cardamom & Anise Coffee offers a variety of alternative coffee styles for discerning taste buds. Take this simple flavored coffee recipe and serve with or without spirits, with or without sweetener and even as an iced coffee.

Coffee service for a crowd made easy: Copy recipe variations to notecards. Place recipe cards, necessary ingredients and utensils on the coffee station at your next party or brunch affair. Guests can easily make their own specialty coffee according to their preference leaving you more time to mingle.

Cardamom & Anise Coffee – created by Cheri Loughlin

3 heaping tablespoons Ground Coffee

4 Black Cardamom Pods

2 Anise Stars

4 cups water

Gently crush cardamom pods so they open slightly. Add coffee, cardamom pods and anise to coffee maker basket with filter. Fill coffee maker with 4 cups water. Brew. Makes approximately 4 servings depending upon coffee mug size.

Black Cardamom & Anise Coffee – created by Cheri Loughlin

2 ounces Spiced Rum

Brewed Cardamom & Anise Coffee

Place rum in heat proof mug. Top with brewed coffee. Stir.

Sweetened Cardamom & Anise Coffee – created by Cheri Loughlin

1 ounce Spiced Rum

1 ounce Hazelnut Liqueur

Brewed Cardamom & Anise Coffee

Whipped Cream & Grated Nutmeg Garnish – optional

Place rum and hazelnut liqueur in heat proof mug. Top with brewed coffee. Stir. Top with whipped cream and grated nutmeg if desired. Non-alcohol alternative: Skip the rum and use hazelnut syrup found on the coffee aisle to sweeten the cup.

Iced Cardamom & Anise Coffee – created by Cheri Loughlin

1 ounce Spiced Rum

1 ounce Hazelnut Liqueur

2 ounces 2% Milk

Brewed Cardamom & Anise Coffee

Fill large highball glass with ice. Top with rum, liqueur and 2% milk. Add cooled Cardamom & Anise coffee. Stir. Non-alcohol alternative: Skip the rum and use hazelnut syrup found on the coffee aisle to sweeten the cup.

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Posted in Barista Cafe, Fall & Thanksgiving, Halloween Cocktails

Tagged Anise, Black Cardamom & Anise Coffee, Cardamom, Cardamom & Anise Coffee, Coffee, Coffee Service, Coffee Syrup, Halloween, Hazelnut Liqueur, Hazelnut Syrup, Iced Cardamom & Anise Coffee, Iced Coffee, Milk, Nutmeg, Spiced Rum, Sweetened Cardamom & Anise Coffee, Winter Warmer, Wipped Cream

Peach Pick-Me-Up

Posted on April 2, 2012 | Leave a comment

Warmer weather may have your spirit a little more inclined toward morning sips of the chilled variety. Peach Pick-Me-Up brings in the fresh taste of peaches, the thrill of creamy vanilla ice cream in the morning and the invigorating jolt of coffee you need to start your day.

Peach Pick-Me-Up – Nescafé

3 Teaspoons Nescafe Cap Colombie

1/2 Can Peaches in Light Syrup

7 ounces Ice Cold Milk

1 Scoop Vanilla Ice Cream

Few Drops Vanilla or Almond Essence (optional)

Fresh Mint Sprig Garnish

Dissolve Nescafe Cap Colombie in 4 tablespoons of boiling water. Pour all the ingredients into a blender except the mint. Mix until smooth. Pour into decorative glass. Garnish with sprig of mint. Serve immediately.

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2012 Cheri Loughlin-The Intoxicologist, All Rights Reserved. All opinions, reviews and spirits’ coverage are the personal opinion and decision of Cheri Loughlin.

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Posted in Barista Cafe, Mocktails

Tagged Blended Drink, Coffee, Ice Cream, Milk, Nescafe, Non-Alcoholic Drinks, Peach Pick Me Up, Peaches

Monk’s Iced Coffee

Posted on March 26, 2012 | Leave a comment

Monk’s Iced Coffee

2 measures Espresso

2 measures 2% Milk

1 measure Hazelnut Liqueur

Whipped Cream & Shaved Chocolate

Combine espresso, milk and hazelnut liqueur in cocktail shaker with ice. Shake until frothy. Strain into tall glass over fresh ice. Garnish with whipped cream and shaved chocolate. *Try substituting hazelnut coffee syrup for hazelnut liqueur for an anytime iced coffee treat on the go.

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Posted in Barista Cafe

Tagged Coffee, Espresso, Hazelnut Liqueur, Milk, Monk's Iced Coffee, Whipped Cream

Bananas & Cream Blended Cocktail

Posted on March 2, 2012 | Comments Off

Would you rather? It’s a fashionable pop culture game. But sometimes it’s a choice between eating dessert or sipping dessert. So, what would you rather have; glass or fork? Cocktail napkin or plate? The choice is yours. Cheers!

March 2 is National Banana Cream Pie Day

Bananas & Cream

2 ounces Crème de Banana Kiss Me Sweetly Ice Cream Cocktail - National Ice Cream Month - created by and photo copyright Cheri Loughlin

1 ounce Amaretto

1 ounce Irish Cream Liqueur

1 ounce Heavy Cream

2 ounces Milk

12 ounces Crushed Ice

Banana Slice Garnish

Place all liquids in blender with ice. Blend until completely smooth. Pour into Collins or hurricane glass. Garnish with banana slice on rim of glass.

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Posted in Cocktails, Daily Holidays

Tagged Amaretto, Banana, Bananas & Cream, Blended Drink, Creme de Banana, Heavy Cream, Irish Cream Liqueur, Milk, National Banana Cream Pie Day

Mayan Hot Cocoa

Posted on February 12, 2012 | Leave a comment

Mayan Hot Cocoa is the ideal way to heat up the morning or spice up an evening…

Mayan Hot Cocoa

8 ounces Milk

1 package Hot Chocolate Mix

1 teaspoon Cinnamon

Pinch Cayenne Pepper

Cinnamon Stick Garnish

Heat milk to just boiling by placing on stovetop in saucepan over low heat or in microwave in heat resistant measuring cup for approximately 2 minutes. Place cayenne pepper, cinnamon and hot chocolate mix in bottom of heat resistant mug. Pour heated milk on top of spice and chocolate mixture. Stir until completely dissolved. Garnish with cinnamon stick. Top with whipped cream and sprinkled cinnamon if desired.

Cheri Loughlin is a leading cocktail and photography resource for beverage companies, event planners, businesses and individuals. High resolution cocktail and beverage stock photography images are available in downloadable digital format in the newly redesigned Stock Photography Gallery at www.cheriloughlin.com.

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Posted in Barista Cafe

Tagged Hot Chocolate, Milk, Winter Warmer

Cocoa Camarena

Posted on January 22, 2012 | Leave a comment

Cocoa warms, sweetens and brings back fond memories of childhood. Add a splash of Camarena Tequila and chocolaty spirited fun begins. Cocoa Camarena’s flavor lingers long on the palate with spectacular layering of sweet spices and tinge of orange. Spectacular as anytime winter warmer, but an extra special treat for holidays or tailgate parties.

Cocoa Camarena – created by Cheri Loughlin

1-1/4 ounce Camarena Silver Tequila

1 tablespoon Orange Zest

1 Cinnamon Stick

1 teaspoon Whole Cloves

1 teaspoon Whole Allspice

8 ounces Milk

4 tablespoons Sweet Ground Chocolate for Cocoa*

Whipped Cream, Allspice & Orange Zest Garnish

Place orange zest, cinnamon stick, whole cloves and whole allspice in saucepan with milk and chocolate cocoa. Stir continuously while heating mixture on low. Heat until chocolate has dissolved and mixture is steaming. Remove from heat. Add tequila. Stir. Strain into heat proof mug. Top with whipped cream. Dust with allspice powder and pinch of orange zest.

*Hot Cocoa Mix can be used as alternative.

Cocktail Recipe commissioned by Camarena Tequila Representatives

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Posted in Barista Cafe, Corporate Mixology

Tagged Camarena Tequila, Chocolate, Corporate Mixology, Fresh Orange, Hot Chocolate, Milk, Tequila, Whipped Cream, Winter Warmer

Pausing for Peanuts

Posted on March 1, 2011 | Leave a comment

Fascination for the peanut is astounding. This little legume has been to the moon, pushed to Pike’s Peak by someone’s nose and lands a spot in the Guinness Book of World Records for being launched 111 feet 10 inches in a peanut throwing contest. It’s no wonder March is set aside as National Peanut Month with March 1 as Peanut Butter Lover’s Day.

Peanut Butter Fizz

3 ounces Milk

1 scoop Vanilla Ice Cream

1-1/2 ounce Coffee Liqueur

1 tablespoon Creamy Peanut Butter

Club Soda

Place milk, ice cream, liqueur and peanut butter in blender. Blend until completely creamy. Pour into tall glass. Top with splash of club soda. Watch it fizz.

Don’t have time to pause for peanuts today? No worries. April 2, is National Peanut Butter and Jelly Day. September 13, is National Peanut Day and November is Peanut Butter Lovers Month.

Find The Intoxicologist on Twitter, Facebook, StumbleUpon or Email: str8upcocktails@gmail.com – Copyright 2011 Cheri Loughlin – The Intoxicologist – All Rights Reserved – All opinions, reviews and spirits’ coverage contained within are the personal opinion and decision of Cheri Loughlin, The Intoxicologist

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Posted in Daily Holidays

Tagged Club Soda, Coffee Liqueur, Ice Cream, Milk, National Peanut Day, National Peanut Month, Peanut, Peanut Butter, Peanut Butter Fizz, Peanut Butter Lover's Day

Snow White

Posted on February 24, 2011 | Comments Off

Beautiful as snow capped mountains, yet warming as a snuggly blanket by the fire.

Snow White

1-1/2 ounce Kahlua Hazelnut

1 ounce Vanilla Syrup

4 ounces Steamed Milk

Whipped Cream

Place Kahlua liqueur and syrup in bottom of heat proof mug. Add fresh steamed milk. Stir. Top with whipped cream.

February 27 is National Kahula Day. Don’t forget to mark your calendar and celebrate!

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Posted in Barista Cafe, Daily Holidays

Tagged Hot Chocolate, Kahlua, Kahula Hazelnut, Milk, National Kahlua Day, Vanilla Syrup, Whipped Cream, Winter Warmer

White Hot Chocolate Warmth

Posted on January 31, 2011 | 2 Comments

It’s difficult to resist the temptation of the sweetly satisfying taste of rich and luscious hot chocolate when Jack Frost comes knocking at the door. This childhood favorite winter treat gets an adult splash of spirited goodness for a toasty winter warm up.

White Hot Chocolate

3 pints Milk

6 ounces White Chocolate – broken

2 teaspoons Instant Coffee

6 tablespoons Premium Orange Liqueur

Whipped Cream & Ground Cinnamon Garnish

Heat milk in heavy saucepan to low simmer. Remove from heat. Add white chocolate, coffee powder and liqueur. Stir until chocolate is completely melted. Pour into heat proof mugs. Top with dollop of whipped cream. Sprinkle with cinnamon. Serves four. Notation: Instant coffees such as Maxwell House International Café flavored coffee powders make an excellent choice for the instant coffee use in this recipe. This allows a bit more play in flavoring the drink.

The spirited cocktail calendar mentions January 31 as National Hot Chocolate Day.

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Posted in Barista Cafe, Daily Holidays

Tagged Coffee, Hot Chocolate, Milk, National Hot Chocolate Day, Premium Orange Liqueur, Whipped Cream, White Chocolate, White Hot Chocolate, Winter Warmer

Hot Chocolates for Happy Holidays

Posted on November 23, 2010 | 1 Comment

There’s nothing more richly satisfying than coming in from bone chilling temperatures to find a nice warming cup of liquid chocolate waiting to satisfy the taste buds. Wrapping frigid fingers around a steaming hot cup of cocoa feels pretty darn nice, too! Slip into something darkly decadent, richly rewarding and comfortingly creamy this holiday season.

Jack’s Cozy Cocoa

3/4 ounce Jack Daniel’s Tennessee Whiskey

Splash of Peppermint Schnapps

Hot cocoa

Whipped Cream

Chocolate Shavings Garnish

Pour Jack Daniel’s Tennessee Whiskey and peppermint schnapps into prepared hot cocoa. Add dollop of whipped cream on top. Garnish with chocolate shavings.

Deep Chocolate

1-1/2 ounce Leblon Cachaça

1/2 ounce Jago Cream Liqueur

1/2 ounce Navan

4 ounces Hot Chocolate

Whipped Cream and Chocolate Shavings Garnish

Place Cachaca and liqueurs in large heat proof mug. Add hot chocolate. Stir. Top with whipped cream and chocolate shavings.

Angel’s Beso

1-1/2 ounce Gran Centenario Anejo Tequila

Ghiradelli Hot Chocolate

Cocoa Powder for Rim

Warm heat proof goblet by filling with heated water. Empty. Rim goblet with cocoa powder. Add tequila and prepared hot chocolate. Stir and serve.

Hot Chocolate Delight

1-1/2 ounce Basil Hayden’s Bourbon

3/4 ounce DeKuyper Hazelnut Liqueur

1/2 ounce DeKuyper Crème de Menthe – green

Hot chocolate

Whipped Cream

Place bourbon and hazelnut liqueur in preheated mug. To with prepared hot chocolate. Top with whipped cream garnish. Drizzle green crème de menthe over top.

Cuppa Good Cheer

1-1/2 ounce SKYY Infusions Cherry

1/2 ounce White Creme de Cacao

4 ounces Hot Chocolate

1 ounce Half and Half

Whipped Cream

Red Sprinkles

Maraschino Cherry

Place vodka and liqueur in large heat resistant mug. Add steaming hot cocoa and half & half. Stir. Top with whipped cream. Add sprinkles. Plop maraschino in middle for a festive holiday hat topper.

Castries Cocoa

2 ounces Castries Peanut Rum Creme

4 ounces Hot Cocoa

Whipped Cream and Chocolate Sprinkles Garnish

Combine ingredients in a preheated mug. Top with whipped cream and chocolate sprinkles. For a twist, add a splash of banana flavored liqueur.

Official Site Tasting Notes: Milk chocolate flavor with a creamy blend of peanuts. Add a touch of banana liqueur for a tropical touch. Indulge on cold winter nights, preferably with a warm body.

Red Hot Chocolate – created by John Ginnetti

1 ounce Campari

2 ounces Brandy

3 ounces Whole Milk

1/2 ounce Heavy Cream

2 tablespoons Dark Chocolate Chips

Hand-cut Marshmallow or Peppermint Stick Garnish

Place milk, cream & chocolate chips in milk frothing cup used for espresso. Froth milk as you would for cappuccino. When milk is hot remove frothing wand and whisk vigorously until chocolate is completely melted. Add Campari and Brandy. Pour into large heat resistant mug. May be garnished with 1 large hand-cut marshmallow or red peppermint stick. Originally served at 116 Crown in New Haven, CT.

Coco Loco

2 ounces Flor de Caña 7-year-old

1/2 ounce Godiva Milk Chocolate Liqueur

Thin slice of Habañero Chili

Dash of Cinnamon

2 teaspoons of Brown Sugar

2 ounces of milk

Grated Pistachios Garnish

Whipped Cream – optional

Place rum, liqueur and milk in small pot set to simmer. Add chili, cinnamon and sugar. Stir continuously until heated. Pour mixture into heat resistant mug. Add whipped cream and grated pistachios garnish.

MexiCabo Hot Chocolate

1-1/2 ounce Cabo Wabo Blanco Tequila

4 ounces Hot Chocolate

1/2 ounce Coffee Liqueur

Whipped Cream

Place tequila and coffee liqueur in large coffee mug. Top with steaming hot prepared cocoa. Stir. Top with dollop of whipped cream.

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Posted in Barista Cafe, Christmas Cocktails, Fall & Thanksgiving

Tagged Bourbon, Brandy, Brown Sugar, Cachaca, Campari, Castries Peanut Rum Creme, Cherry Vodka, Chili Pepper, Chocolate Chips, Chocolate Liqueur, Coffee Liqueur, Cream Liqueur, Creme de Menthe, Half & Half, Hazelnut Liqueur, Heavy Cream, Hot Chocolate, Milk, Peppermint Schnapps, Pistachios, Rum, Tequila, Vanilla Liqueur, Whipped Cream, Whiskey, Winter Warmer

Tag Archives: Milk

Caffeinated Coffin Break

Peach Pick-Me-Up

Monk’s Iced Coffee

Bananas & Cream Blended Cocktail

Mayan Hot Cocoa

Cocoa Camarena

Pausing for Peanuts

Snow White

White Hot Chocolate Warmth

Hot Chocolates for Happy Holidays

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