Showing posts with label Frappuccino. Show all posts
Showing posts with label Frappuccino. Show all posts

Tuesday, July 26, 2016

How to Make an Iced Vanilla Latte or Iced Mocha for #NationalCoffeeMilkshakeDay by Cleo Coyle




As this blog's resident java maven, I thought a frozen coffee drink would be the perfect menu offering for National Coffee Milkshake Day, not to mention the sweltering summer heat we're feeling this week.



Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

You may know this drink 
by any of these names: 

Frappuccino is the most common. (Starbucks trademarked this portmanteau of the words Frapp
é  and Cappuccino after buying the Coffee Connection chain in New England, which had previously trademarked it.) Or maybe you know the drink as a...

Coolatta (the Dunkin' Donuts version) or...

Mochalatta (Cinnabon's version) or...

McCafe frozen coffee drink, which is listed on McDonald's menu simply as an...


Iced Vanilla Latte or 

Iced Mocha (the chocolate version).



Well, now it's time for me to whip up my version of this drink, one I first introduced on this blog years ago--the Chilly Cleoccino! It's an easy (and much more economical) way to make this popular summer drink in your own home. 

Why so easy?

The typical first step in a drink like this is to make "double-strength" coffee. The reason is to keep the coffee flavor from being diluted by the addition of ice. My solution? Don't use ice. Make ice out of your regular brewed coffee (or espresso if you prefer). 

What I simply do is make a larger pot of my usual morning Joe and pour the leftover coffee into an empty ice cube tray. First step done. Easy! As for the next step, keep reading...and may you drink with frozen latte joy!

~ Cleo



To download this recipe in a PDF 
document that you can print, 
save, or share, click here.


Cleo Coyle's Frozen Coffee Frappé 

(Iced Vanilla Latte or Iced Mocha)


Makes one 8-ounce serving

Ingredients:

1/3 cup brewed coffee or espresso (4 coffee ice cubes)

1/3 cup milk (low fat is fine)

2 teaspoons sugar (or more if you like your drinks sweeter)

1/4 teaspoon vanilla extract

1/4 teaspoon unsweetened cocoa powder (makes a mochaccino)

Whipped cream (optional)



DIRECTIONS: Fill an ice cube tray with brewed coffee or espresso and freeze. (Allow the coffee to come to room temperature before filling the tray.) 

Place four of your coffee ice cubes in a blender. Add milk, sugar, vanilla extract, and (optional) cocoa for a frozen mocha. Pulse the blender to chop the coffee cubes into fine particles.



You can create an icy drink with small chips (like a frozen margarita) or run the blender full speed until the mixture is completely liquefied yet still cold and frothy. To finish, pour this frosty refresher into a glass mug and top with whipped cream.


One last piece of advice:

Watch your CAT if he starts 
to eyeball your Copycat Frap!



Or this may happen to you...


My cat Nemo and (what was) my Frappuccino!


Stay cool, everyone, and...

Drink with joy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.






* * *



Our newest mystery is now

a bestselling hardcover!


Coffee. It can get a girl killed.

Amazon * B&N




A Mystery Guild Selection
A Baker & Taylor "Trends" Pick
Three "Best of Year" Reviewer Lists


Dead to the Last Drop 
is a culinary mystery with 
more than 25 delicious recipes!

See the free illustrated 
Recipe Guide by clicking here.



*  *  *



The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
15 titles includes the added bonus of recipes. 


GET A FREE TITLE CHECKLIST
OF BOOKS IN ORDER

(with mini plot summaries)


* * * 


Marc and I also write
The Haunted Bookshop Mysteries

Get a free title checklist, 
with mini plot summaries, 



Or learn more about the 
books and meet Jack Shepard, 
our PI ghost by clicking here.


* * * 





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Coffeehouse Newsletter: Recipes,
News, Fun Contests, Videos...
Click here to subscribe.






Tuesday, June 18, 2013

How to make a copycat Starbucks Frappuccino and Test Your Coffee IQ with Cleo Coyle



Pop Quiz
What is a barista? 


a) a lawyer from England
b) someone who prepares alcoholic beverages 
c) a fashionable garment
d) a person who loves burritos
e) someone who prepares coffee drinks



A major coffee company asked 2,000 Americans this very question. As the author of a series of mysteries set in a landmark coffee shop, I was naturally interested in the results. So how did they do?

11% reported that a barista was a lawyer from England. 

7% thought it was someone who prepares alcoholic beverages. 

6% said it was a fashionable garment. 

1% reported that it was a person who loves burritos. 

41% said they did not know. 

34% got it right.

All of you hardworking baristas out there should not be disheartened. Two out of three people probably can’t tell you the difference between a neurologist and a podiatrist, either. But, hey, that’s where books can help. 

Slang, of course, is an important part of any novel’s setting, whether it's cop jargon or medical terminology, and I always enjoy reading a story in which the author is teaching me something new about a culture or region. 

For our Haunted Bookshop Mysteries, which feature the ghost of a hard-boiled PI, my husband and I researched the patois used by gumshoes of the Black Mask era. For the Coffeehouse Mysteries, however, we made like our ghostly detective (Jack) and haunted coffeehouses. 

For those of you who enjoy coffeehouse culture already, you can test your java IQ with my glossary below. For those who don’t have a clue what the difference is between a "dry" cappuccino and a "skinny" latte, my list of terms will give you a head start on some basics and an easy recipe that you can make in your own kitchen. May you...


Drink (and read) with joy!
~ Cleo






Some Basic 
Coffeehouse Terms
from Cleo

Shot–a single serving of espresso, often in a small cup called a demitasse.

Doppio espresso–two shots of espresso; “Doppio” in Italian literally means double.

Espresso–An Italian word that literally means “express,” the term refers to a method for making coffee. Espresso usually starts with a darkly roasted coffee (an “Italian” or “espresso” roast), which is ground very fine and packed tightly into the “portafilter” handle of an espresso machine. A small amount of very hot water is forced through these packed grounds at a high pressure. The contact time between the water and the coffee is very short, about 25 seconds. When an espresso is made correctly, you should see a reddish-brown “crema” at the top of your cup. This coffee foam is the single most important thing to look for in a well-made espresso. It tells you the oils in the coffee have been released and suspended in the liquid. (If you’re in France, you might hear customers ordering “café noir,” which is what they call a single shot of espresso.)

Latte–(“lat” for short.) All Italian-style drinks in a gourmet coffeehouse start with at least one shot of espresso, and the latte is no exception. Short for “café latte,” this is the most popular drink served in American coffeehouses. It’s made by adding steamed or hot milk to one or more espresso shots. Americans top their lattes with foam. Italians do not.

Cappuccino–(“cap” for short.) Like a latte, this drink starts with espresso, but much more foamed milk is added than you’ll find in a latte.

Dry (or foamy)–as in “I’d like a dry cap.” Dry means you’d like more foamed milk in your drink.

Wet (or flat)–as in “I’d like a wet cap.” Wet means you’d like less foam in your cappuccino and more steamed milk instead.

Mocha–chocolate variation of a latte

Vanilla latte–when you add vanilla syrup to a plain latte

Caramel latte–when you add caramel syrup to a plain latte

And so on: Many more variations can be made to the latte by adding different flavored syrups. The above flavors are the most popular. Others commonly found in American coffeehouses include hazelnut, almond, raspberry, Irish crème, peppermint, cinnamon, and Valencia orange. 


Steamers–a drink of steamed milk using flavored syrup and no espresso.
More fun coffeehouse terms include:

Red eye–aka Speed Ball, Depth Charge, Shot in the Dark, Café M.F. This drink works on the same principal as a boilermaker. It’s a shot of espresso dumped into a cup of brewed coffee. When you really need that caffeine buzz, this is your drink.

Why bother–a decaf espresso, as in: “One ‘why bother,’ please!”

Harmless–a drink made with decaf espresso and skim milk.

Skinny–coffeehouse jargon for requesting skim milk in your drink instead of whole.

Breve–as in “I’d like a breve latte or I’d like a breve cap.” This means that you would like half-and-half instead of whole milk in your drink.

Pull–as in “short pull” of espresso or “I pulled a doppio espresso for him.” Espresso machines once had handles, which the barista pulled to begin the process of forcing the water, under high pressure, through the espresso. The term stuck, even though modern coffeehouse espresso machines no longer function the same way.

Ristretto–In Italian, ristretto literally means “restricted,” and that’s a good way to think about a restricted, or short shot of espresso. It’s made with less than the usual amount of water, essentially stopped or pulled short. (You might also hear the term “short pull.” This produces an even more intense flavor than a regular espresso shot.)

And, finally...







You can be your own barista
with this frosty, refreshing 
recipe for a copycat "Frap"...
coffeehouse slang for
Frappuccino, of course!








To download this recipe in a PDF document that you can print, save, or share, click here.



Cleo Coyle's
Chilly Copycat "Frap"

Frappuccino 

Makes one 8-ounce serving

1/3 cup coffee (4 coffee ice cubes)
1/3 cup milk (low fat is fine)
2 teaspoons sugar (or more if you like your drinks sweeter)
1/4 teaspoon vanilla extract
1/4 teaspoon unsweetened cocoa powder (makes a mochaccino)
whipped cream (optional)

DIRECTIONS: Fill an ice cube tray with leftover coffee and freeze. Place four of your coffee ice cubes in a blender. Add milk, sugar, vanilla extract, and (optional) cocoa for a mochaccino. Pulse the blender to chop the coffee cubes into fine particles. You can create an icy drink with small chips (like a frozen margarita) or run the blender full speed until the mixture is completely liquefied yet still cold and frothy. To finish, pour this frosty refresher into a glass mug and top with whipped cream.



Drink with joy!
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries


Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.







To view the
Coffeehouse Mystery
book trailer, click here.
 






The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes. 
To learn more, click here. 

 

The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name
Alice Kimberly

To learn more, click here.

Friday, July 23, 2010

Cleo Coyle's Copycat Starbucks Frappuccino

Cleo Coyle, author of
The Coffeehouse Mysteries.
To learn more, click here.

As this group blog's resident java maven, I thought a cold coffee drink would be the perfect menu offering for the week.

You may know this drink by any number of names: 

Frappuccino is the most common. (Starbucks trademarked the term after buying the Coffee Connection chain in New England, which had previously trademarked it.) Or maybe you know the drink as a...

Coolatta (Dunkin' Donuts version) or...

Mochalatta (Cinnabon's version). Then there's the very latest entry into the coffee bar business: McDonald's. Their...

McCafe frozen coffee drink is simply listed on their menu as an Iced Vanilla Latte or Iced Mocha.



Behold the
Chilly Cleoccino!

Well, now it's time for me to whip up the drink that I introduced last summer on this blog, the Chilly Cleoccino! 


Yes, it's my own easy (and smart) home version of this popular summer drink. 

Why so smart?...

The typical first step in a drink like this is to make "double-strength" coffee. The reason is to keep the coffee flavor from being diluted by the additoin of ice. My solution? Don't use ice. Make ice out of your coffee. Even better, use your leftover Joe for this recipe.

The sticky, sweltering oven that has become our endless summer begs for something icy and delicious. Here's my cold medicine for these long, hot days...

Cleo's Copycat
Frappuccino

(Chilly Cleoccino!)



To print this recipe or save
and share
(PDF document)

CLICK HERE



Serves:
  This recipe will make one 8-ounce serving.
For a larger drink, or to serve more people, you can easily double,
triple, or quadruple it.

Ingredients:
1/3 cup coffee (makes about 4 coffee ice cubes)
1/3 cup milk (low fat is fine)
2 teaspoons sugar (more if you like sweeter drinks)
1/4 teaspoon vanilla extract
1/4 teaspoon unsweetened cocoa powder
whipped cream (optional)

Fill an ice cube tray with leftover coffee. Freeze the tray. Remove four coffee ice cubes (per 8-ounce serving) and place in blender. Add milk, sugar, vanilla, and (optional) cocoa for a chocolate frappé. Pulse the blender to chop the coffee ice cubes into fine particles.




You can create an icy drink with very small ice chips (like a frozen margarita) or you can run the blender full speed until the mixture is completely liquefied yet still cold and frothy. The drink is delicious either way and a great use of your leftover Joe. To finish, pour this frozen refresher into a glass mug, top with whipped cream, and…


One last piece of advice:

Watch your CAT when he starts
to eyeball 
your Copycat Frapp!


Or this may happen to you...


My cat Nemo and (what was)
my Cleoccino!


Drink (and read)
with joy! 







See more
of my
 recipes at...


Yes, this is me - Cleo Coyle
Learn about my books here.
Friend me on Facebook here. 

Follow me on Twitter here.
Sign up for my free
E-newsletter here.


~ Cleo Coyle, 

New York Times
bestselling author of

The Coffeehouse Mysteries






To view the
Coffeehouse Mystery
book trailer, click here.





Free Title Checklist
click here to read brief
summaries of these stories...



The Coffeehouse Mysteries are bestselling
culinary mysteries set in a landmark
Greenwich Village coffeehouse,
and each of the 13 titles includes the added
bonus of recipes. To download mini summaries
of each of these 13 mysteries, click here.


---------------------------------------------------------------



Now a
Bestseller
in Hardcover!




Is this billionaire
a victim? a lover?
or a master of murder?
A Coffeehouse Mystery
by Cleo Coyle 


*Starred Review ~ Kirkus

"Top Pick" ~ RT Book Reviews


"...a highly satisfying mystery."

~ Publishers Weekly






Includes recipes for
Billionaire Bars
Bailey's Irish Cream Fudge
Skillet Lasagna and many more tasty
foods and drinks mentioned in the story...


Click here for the book's
free Recipe Guide!





To order from Barnes & Noble click here.
To order from Amazon, click here.



----------------------------------------------------




Murder
by Mocha


Will this aphrodisiac coffee
heat up your love life?
For coffeehouse manager
turned amateur sleuth
Clare Cosi, the answer is murder...


Now a
bestseller in
paperback!








Includes
Chocolate Recipes


Click here for the book's
free Recipe Guide 




To order from Amazon, click here.
To order from Barnes and Noble click here.



-------------------------------------------------



The Ghost and
Mrs. McClure

Book #1 of 
The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.



* * * 


Haunted Bookshop
Mysteries
Free Title Checklist,
click here.