Showing posts with label beverages. Show all posts
Showing posts with label beverages. Show all posts

Tuesday, July 1, 2014

How to Make Virgin Sangrias and Virgin Mojitos from Cleo Coyle for a Happy #July4th!



Got overripe fruit?  Waste not! This virgin sangria is a nice way to make use of it. 


Why virgin? 
A white wine sangria is delicious, and one of my favorite drinks, but on a workday, I prefer that my fingers hit my laptop keyboard rather than my forehead, which means no firewater until the day is done. 

A virgin sangria is also a good solution for households with kids because the drink can be converted into an adult beverage at the time it's poured, which means one pitcher can conveniently serve drinkers and non-drinkers.

Want a Happy Hour Cooler? 

Spike it...


To turn this drink into an adult beverage, Marc and I recommend mixing the virgin sangria in a glass with a generous splash of port, sherry, brandy, grappa, cognac, or your favorite fortified wine. Fruit liqueurs (and amaretto) work well, too. 

The virgin sangria will dilute the alcohol, which is why a more concentrated choice works better for mixing this cooler than using a standard red, white or sparkling wine (although your mileage may vary). 

While we’ve never tried vodka, it should work well, as should rum. Unfortunately, as I’ve written in the past on this blog, white rum sends me to the dark side, so it’s a non-starter for me. That’s why I drink a virgin mojito.

To get my Virgin Mojito recipe (pictured above),
see my "Tale of the Virgin Mojito" post by clicking here.


For my Virgin Sangria recipe,
scroll on down...




Cleo Coyle's 
Virgin Sangria - Makes 2 quarts

Ingredients:

- 1 (11.5 fluid ounce) can of frozen
   white grape juice concentrate

- 1 quart bottled or sparkling water
- 2 cups sliced strawberries
- 4 to 5 peaches or nectarines, chopped
- 2 cups chopped watermelon

MIX IT: Empty concentrate into your pitcher or container and stir in the water. When the concentrate is melted into a smooth liquid, add in the fruit. Stir well, cover, and chill for several hours or overnight. The fruit will fortify the white grape juice, making it refreshingly delicious. It will also blush the color from an unappetizing dark yellow to a pretty shade of deep pink. 





SERVE IT: Serve chilled in a frosty cold glass and garnish by a triangle of watermelon or small strawberry (see photo above for ideas).

SPIKE IT, IF YOU LIKE: This is a versatile drink for a household with children or one with drinkers and non-drinkers. To serve this drink as an adult beverage, simply mix half a glass of the virgin sangria with a generous splash of port, sherry, or your favorite fortified wine. Brandy, grappa, cognac, vodka, rum, and fruit liqueurs are other possible ways to spike this refreshing summer cooler. (A concentrated wine or hard alcohol will give you better results than standard wines or sparkling wines, which may taste too diluted by the virgin sangria.)





And to all of our readers in the USA...




Happy July 4th!

~ 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
13 titles includes the added bonus of recipes. 


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* * * 



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The hardcover bestseller

is now in paperback!

See the Recipe Guide
by clicking here.


*** 



Haunted Bookshop
Mysteries

Free Title Checklist,
with mini plot summaries,

 

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.

Tuesday, August 14, 2012

A Brew to a Kill named a Must-Read Mystery + Comment to Win an NYPD T-Shirt from Cleo Coyle



This is a comment-to-win week! 

Because the NYPD plays an important role in my Coffeehouse Mysteries, I'm giving away this NYPD Crime Scene Investigator T-shirtMore info at the end of this post. 

But first some happy news....



A Brew to a Kill 
named a
"Must-Read Mystery"
 of the Month at B&N

I recently learned that A Brew to a Kill was named a "must-read mystery" for the month of August by B&N's mystery book buyer Jules Herbert. Not that this is on par with finding a cure for cancer, but it's a nice little bit of caffeinated news, and I'm happy to share it with my readers. If you're among them, I want to thank you for helping this series even make it to book #11. Cheers!

     As for my recipe today, it's something I use to keep me awake at the keyboard during these dog days of summer. What is it? No, not coffee, but you're close. It's...

Coffee Milk. 


I know it sounds odd, but I assure you it is one delicious and revitalizing drink. It tastes like a tall, cold chocolate milkshake but with a deep, earthy dimension and a sweet little kick of caffeine.

I mentioned this drink in book five of my series, Decaffeinated Corpse, when I introduce a struggling fine arts painter named Dante Silva who goes to work for my amateur sleuth (Clare) in her coffeehouse. 
My recipe for Hong Kong-style egg custard
tarts 
can be found in the recipe section of
A Brew to a Kill
. For a look at the recipe
section's contents, click here.

Dante is a fairly minor character in many of my books. In my latest Coffeehouse Mystery, A Brew to a Kill (just released last week), he plays a much larger role. He even takes a trip to New York's Chinatown as a sidekick to my amateur sleuth as she follows a lead to a Cantonese bakery and a delicious, warm tray of egg custard tarts.

As it happens, Dante was born and raised in Rhode Island, a state which declared Coffee Milk its official drink. This little point of coffee trivia was brought up by the characters in Decaffeinated Corpse and that's how Coffee Milk ended up being included in the book.

So here is my recipe, along with a shout-out to reader Nancy P. who recently reminded me how much she enjoyed this drink after learning about it through the book. 

In these last, long days of summer, there's no cheap kick like a sweet, cold coffee drink...



Cleo Coyle's
Coffee Milk

Ingredients:

Ice cold milk
Coffee Syrup (recipe follows)

Directions: Pour Coffee Syrup into a glass of cold milk (about 2 tablespoons per 8 ounces or to your own taste). Stir and enjoy!

You can purchase Coffee Syrup from companies famous for making it like Rhode Island's Autocrat. Or you can make your own.

In the photo to the right, you'll notice what looks like a pancake syrup dispenser. But that's not maple syrup in there--it's coffee syrup! (What did you think? It is chez Coyle, after all.)

We love this easy-pour method of storing the coffee syrup. It's a convenient way to add it to milk or fortify hot coffee. Try splashing some into your own morning joe for an improvised red-eye. It's delicious, and my husband and I really do enjoy it. What follows is the recipe I use to make my homemade coffee syrup.


To print, save, or share both of these recipes in a single PDF document, click here. 




When the syrup thickens enough to coat the
back of a spoon, it's finished cooking.
Cleo Coyle's
Coffee Syrup

Makes approximately 1 cup

Ingredients:


1 cup of ground coffee
2 cups of water
1 cup of sugar


Step 1: Brew coffee (regular or decaf) in your drip maker at the ratio of 1 cup of ground coffee to 2 cups of cold water. Depending on your coffeemaker, your final yield will be a little over one cup of very strong coffee.

Step 2: Place all of this very strong coffee into a saucepan. Over medium heat, slowly stir in one cup of sugar. At no time should you allow this mixture to boil, which may give the coffee a bitter taste.

Step 3: Bring the mixture to a simmer, stirring constantly to help dissolve the sugar. Once the sugar is dissolved and the mixture is clearly simmering, continue cooking for about five minutes, stirring often and not allowing the syrup to boil. The mixture will thicken a bit as you cook it.

Step 4: When the syrup is done cooking, remove the pan from heat and allow it to cool. Coffee syrup can be stored in a tightly sealed container in the refrigerator, for up to a month.



COMMENT TO WIN!

Leave a comment on this post
and you will be entered automatically to win
this NYPD Crime Scene Investigator T-shirt.

100% cotton, sizes S to XXL.
For more on the exact sizes, click here.
All profits go to the NYPD Police Museum.

Deadline to comment:
Monday 8/20


 1:00 AM (Eastern)

12:00 Midnight (Central)
11:00 PM (Mountain Time)
10:00 PM (Pacific)


Winner chosen by Random Number Generator
and announced on my blog Tuesday: 8/21




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

Friend me on Facebook here.
Follow me on Twitter here.
Good luck!

~ Cleo Coyle, author of
The Coffeehouse Mysteries


To view the
Coffeehouse Mystery
book trailer, click here.


To get more of my recipes, enter to win
free coffee, or learn about my books, including
my bestselling 
Haunted Bookshop series, visit my online coffeehouse: CoffeehouseMystery.com



The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 
 


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.


Tuesday, July 10, 2012

How to Make a Virgin Sangria While Amusing Your Cat by Cleo Coyle




Got overripe fruit?  Waste not! This virgin sangria is a nice way to make use of it. 


Why virgin? 
A white wine sangria is delicious, and one of my favorite summer drinks, but on a warm day, I prefer that my fingers hit my laptop keyboard rather than my forehead, which means no firewater until the workday is done. A virgin sangria is also a good solution for households with kids because the drink can be converted into an adult beverage at the time it's poured, which means one pitcher can conveniently serve drinkers and non-drinkers.

Want a Happy Hour Cooler? 
Spike it...
To turn this drink into an adult beverage, Marc and I recommend mixing the virgin sangria in a glass with a generous splash of port, sherry, brandy, grappa, cognac, or your favorite fortified wine. Fruit liqueurs (and amaretto) work well, too. The virgin sangria will dilute the alcohol, which is why a more concentrated choice works better for mixing this cooler than using a standard red, white or sparkling wine (although your mileage may vary). While we’ve never tried vodka, it should work well, as should rum. Unfortunately, as I’ve written in the past on this blog, white rum sends me to the dark side, so it’s a non-starter for me. That’s why I drink a virgin mojito.

To get my Virgin Mojito recipe (pictured right), see my "Tale of the Virgin Mojito" post by clicking here.


For my Virgin Sangria recipe,
scroll down...




Cleo Coyle's 
Virgin Sangria - Makes 2 quarts


Ingredients:


- 1 (11.5 fluid ounce) can of frozen
   white grape juice concentrate

- 1 quart bottled or sparkling water
- 2 cups sliced strawberries
- 4 to 5 peaches or nectarines, chopped
- 2 cups chopped watermelon


MIX IT: Empty concentrate into your pitcher or container and stir in the water. When the concentrate is melted into a smooth liquid, add in the fruit. Stir well, cover, and chill for several hours or overnight. The fruit will fortify the white grape juice, making it refreshingly delicious. It will also blush the color from an unappetizing dark yellow to a pretty shade of deep pink. 





SERVE IT: Serve chilled in a frosty cold glass and garnish by a triangle of watermelon or small strawberry (see photo above for ideas).


SPIKE IT, IF YOU LIKE: This is a versatile drink for a household with children or one with drinkers and non-drinkers. To serve this drink as an adult beverage, simply mix half a glass of the virgin sangria with a generous splash of port, sherry, or your favorite fortified wine. Brandy, grappa, cognac, vodka, rum, and fruit liqueurs are other possible ways to spike this refreshing summer cooler. (A concentrated wine or hard alcohol will give you better results than standard wines or sparkling wines, which may taste too diluted by the virgin sangria.)


Amuse Your Cat... 




Yes, as I was taking photos for this post, our newest adopted New York Stray, Durango Quick (aka “Rango” or “Mr. Quick”), decided that a peach also makes a very good beach ball. And, of course, after playtime, he decided to take a taste of the delicious water droplets shimmering on the edge of my watermelon garnish. So…


Cheers to all you thirsty
cats out there!




Drink with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries



To view the
Coffeehouse Mystery
book trailer, click here.

To get more of my recipes, enter to win
free coffee, or learn about my books, including
my bestselling 
Haunted Bookshop series, visit my online coffeehouse: CoffeehouseMystery.com



The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 
 


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.

Tuesday, December 13, 2011

A Copycat Starbucks White Chocolate Mocha that Elf would Love by Cleo Coyle


New York City dazzles in December. The Big Apple is sparkling, magical...and a little coconuts


The crowds, the lines, the traffic...all of it can feel overwhelming, but then so are these little moments of happy surprise, like a Buddhist monk who digs the shopping at Macy's... 

Check out this smile...


In the middle of a crazy, busy, cell-phone yapping public, here is this sweet man, sharing a moment of joy...and that is what I hope each of you finds this season.

If you're having trouble finding it, I recommend a viewing of Will Ferrell's Elf. The film acknowledges our Age of Alienation but undercuts the snarky cynicism with humor, surprise, and a character so filled with innocent joy that it's impossible to dismiss him. (Okay, maybe some people dismiss him, but then some people are snark monsters, and I wouldn't let Elf get closer than hawking distance of them, anyway. :))


In the clip below,
Elf (Buddy) "Discovers" New York


...including the
"World's Best Cup of Coffee"


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



Which brings me to today's recipe. It may not be the world's best copycat Starbucks recipe, but it's pretty darn good; and, given Elf's love of drinking sweet things (especially syrup), I can't help but think he'd recommend this heavenly drink to the big man himself.








Cleo Coyle, who thinks
we should just say no to
"Bah! Humbug!", 
is author
of 
The Coffeehouse 
Mysteries
Cleo Coyle's
Copycat Starbucks
White Chocolate Mocha



This is one amazing cuppa joe. It tastes like a rich, warm, coffee-infused milkshake--perfect for a snowy winter night. 


If you're a reader of my Coffeehouse Mysteries, you might also recognize this drink as one of the many recipes that I included in my yuletide culinary mystery Holiday Grind. To learn more about this book, click here. To learn more about my entire series, click here.

Enjoy the season, everyone!
~ Cleo








To download a free PDF of this recipe that you can print, save or share, click the link below: 
http://coffeehousemystery.com/userfiles/file/CleoCoyle_WhiteChocolateMocha.pdf



Ingredients:

½ cup milk
¼ cup white chocolate, chopped;
    or white chocolate chips
¼ teaspoon vanilla extract
1–2 shots hot espresso or double-strength coffee
      (*see my note at the end of this recipe)
Whipped cream (optional)
White chocolate curls (**see my note below on how to make these) 


Directions:

Step 1: Combine milk and white chocolate in a heatproof bowl and place over a saucepan about one-third full of boiling water. (The water level should be under the bowl and not touching it.) Stir constantly until chocolate is melted. 


Step 2: Whip in the vanilla using a whisk, hand blender, or electric mixer. Continue to whip about a minute until the warm mixture is loosely frothy. 

Step 3: Pour the espresso into a large mug. Add the steamed white chocolate milk and stir to blend the flavors. You can top with whipped cream and white chocolate shavings, but it’s just as delicious without.

**Cleo Note: To create chocolate curls, start with a block of room temperature chocolate. (If you want to grate chocolate, chill or freeze it; but if you want to create curls, room temp is the ticket.) Using a simple vegetable peeler, scrape the block and you'll see curls of chocolate peel away (truly a thing of beauty). 


*Cleo Note: For double-strength coffee, simply make a strong version of your regular cup. For instance, in a drip coffee maker, instead of using 1½ - 2 tablespoons of ground coffee for every six ounces of water, use 3 – 4 tablespoons and...

Drink with joy!

~ Cleo Coyle, author of


My December Newsletter will be going
out this week! 
To subscribe, 
send
an 
e-mail to CoffeehouseMystery@gmail.com 
that says Sign me up. All subscribers are
entered automatically in my
weekly drawings 
for a free package of my monthly Coffee Picks.





To download more of my recipes 
or learn about my two national
bestselling mystery series, visit my
online coffeehouse at:
www.CoffeehouseMystery.com 


Finally...

Congrats to my
Penzeys Spice winners!

Libby Dodd of

&


My Overnight Oatmeal Cookies
(no butter, no flour, but lots of tasty flavor)!
Click here to get the recipe.
Libby and Tamara left comments on my Overnight Oatmeal Cookie Brittle blog post and were chosen as winners by random number generator. Thanks to all of you who entered my contest and stay tuned for tasty new comment-to-win contests in the near future! ~ Cleo