Café Mexicano
Ingredients:
8 cups water
1/3 cup firmly packed brown sugar
2 whole cloves
1 cinnamon stick
8 ounces whipping cream
1 ounce unsweetened baking chocolate
1 cup Chock full o'Nuts Original ground coffee
1 teaspoon vanilla
Directions:
In a medium saucepan over medium-high heat; bring water to a
boil. Stir in brown sugar, cloves and cinnamon stick (broken in
half). Reduce heat and simmer for 15 minutes. While mixture
simmers, whip cream to soft peaks. Hold in refrigerator. Remove
brown sugar/spice mixture from heat; stir in chocolate until
melted. Add ground coffee, cover and let stand 5 minutes. Stir in
vanilla. Strain mixture through cheesecloth or a coffee filter.
Serve immediately in coffee mugs garnished with whipped cream.
Serves 8.
Coffee Spritzer
Ingredients:
1 cup Chock full o'Nuts Rich French Roast coffee
1 liter bottle seltzer (without salt) or carbonated mineral
water
Directions:
Pour Chock full o'Nuts Rich French Roast coffee over cracked ice
or ice cubes in tall glass with seltzer (without salt) or
carbonated mineral water. Serves 1.
Iced Café Au Lait
Ingredients:
1 cup Chock full o'Nuts New York Classics SoHo Morning Roast
coffee brewed
1 cup chilled skim milk
1 tablespoon nondairy whipped topping
Pinch of ground cinnamon
1/2 teaspoon vanilla
Directions:
Combine vanilla and milk with coffee. Pour the mixture over ice,
and top with whipped topping and a pinch of ground cinnamon. Serves
2.
Sassy Sodas
Ingredients:
1 pint coffee ice cream
2 tablespoon ground Chock full o'Nuts 100% Colombian coffee
1/2 cup light rum
4 to 6 scoops vanilla ice cream
Cocoa powder
Directions:
Spoon coffee ice cream into blender container. Add rum and
coffee that has been finely ground to a powdery texture. Blend on
high speed until creamy smooth. Pour into tall glasses, adding a
scoop of vanilla ice cream to each glass. Sprinkle lightly with
cocoa powder. Serve with long-handled spoons and soda straws.
Serves 4-6
BBQ SAUCE
Ingredients:
2-3 lbs of raw chicken for barbecuing
1 cup finely chopped onions
1 cup chopped bell pepper
2 cloves crushed garlic
1 cup catsup
1/2 cup dark molasses
1 tbsp or to taste Tabasco sauce
1/4 cup lemon juice
1 1/2 tbsp dry mustard
1/4 cup white vinegar
1/2 cup brown sugar
1/2 cup your favorite blend of brewed Chock full o'Nuts
coffee
1/4 cup Worcestershire sauce
Salt & pepper to taste
Directions:
Combine all ingredients in a large saucepan. Bring to a boil
stirring constantly, reduce heat and simmer until onions and bell
pepper are very tender, about 1 hour. Let cool. Marinate chicken
pieces in sauce for at least 4 hours, ideally overnight. Also great
on shrimp and chops.
Coffee Cake
Ingredients:
1 cup unsweetened cocoa powder [plus 2-4 tbsp for dusting]
1 1/2 cups brewed Chock full o'Nuts coffee
1/2 cup rum
1 cup unsalted butter, cut into 1-inch pieces
2 cups sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
Directions:
Preheat oven to 324 degrees F. Butter 10" cake pan well, then
dust with 2-4 tablespoons cocoa powder, knocking out the
excess.
Heat coffee, rum, butter, and remaining cup cocoa powder in a
3-quart heavy saucepan over moderate heat, whisking, until butter
is melted. Remove from heat, then add sugar and whisk until
dissolved. Transfer mixture to a large bowl and cool.
While chocolate mixture cools, whisk together flour, baking soda,
and salt. Whisk together eggs and vanilla separately, then add to
the cooled chocolate mixture until combined well. Add flour mixture
and whisk until combined. Pour batter into cake pan and bake until
a wooden pick or skewer inserted in center comes out clean, 40 to
50 minutes.
Cool cake completely in pan on a rack, about 2 hours.
Coffee Flan
Ingredients:
3/4 cup sugar
1 (14-oz) can sweetened condensed milk (1 1/4 cups)
3 3/4 cups whole milk
5 large eggs
1 cup brewed Chock full o'Nuts coffee
1 teaspoon vanilla
1/8 teaspoon salt
Directions:
Put oven rack in middle position and preheat oven to 350 degrees
F.
Cook sugar in a dry small heavy saucepan over moderate heat until
it begins to melt. Continue to cook, stirring occasionally with a
fork, until sugar melts into a golden caramel. Immediately pour
into a 9-inch round ceramic or glass baking dish or metal cake pan
(1 inches deep) and tilt dish to coat bottom. Cool until hardened,
10 to 15 minutes.
Over medium-low heat, reduce the coffee down to 1/3 cup of liquid.
Blend this with the remaining ingredients until smooth. Pour this
custard through a fine-mesh sieve over caramel in dish, then
transfer dish to a 17- by 11-inch roasting pan lined with a kitchen
towl. Cover dish loosely with a piece of foil, then pour enough
boiling-hot water into roasting pan to reach 1 inch up side of
dish. Bake until custard is set but still wobbly in center when
gently shaken and a knife inserted in center comes out clean, 1 to
1 1/3 hours. Transfer dish to a rack to cool, 40 minutes. Chill
flan, covered, at least 8 hours.