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Starbuck recipes........come and get it!!
I got these recipes from Fox2news...Detroit...
Starbucks Eggnog Latte
The Eggnog Latte is a holiday favorite at Starbucks locations. Try the recipe below to create this festive drink at home. Perfect on a cold, winter morning or for celebrating with family.
Note: You will need an espresso machine with steaming capabilities to create this beverage.
For the Eggnog Latte:
1/2 cup eggnog
1/4 cup whole milk
Starbucks Espresso Roast coffee (ground)
Pinch of ground nutmeg
To make the Eggnog Latte:
Combine cold eggnog with cold whole milk. Cold non-fat milk can be substituted for the whole milk.
Using the steaming wand on your espresso machine, steam the eggnog/milk mixture until the temperature reaches 145F. Set aside.
*Eggnog heats and scalds more quickly than milk, so watch your thermometer.
Tamp ground espresso into the filter. Pull a shot of espresso and pour in serving mug.
Fill mug with steamed eggnog/milk mixture. Top with 1/4 inch foamed eggnog/milk mixture to the rim of the mug.
Garnish with a sprinkle of ground nutmeg.
1996 Starbucks Coffee Company. All rights reserved.
Starbucks Italian Date Thumbprints
These versatile, soft, buttery cookies are as fun to make as they are to eat. They can also be made in a chocolate version by substituting 2 tablespoons of cocoa for the flour. For a dressier presentation, add 1 teaspoon of Turkish (finely) ground coffee, form into balls, roll into confectioners' sugar following baking for miniature Italian wedding cakes.
Yields approximately 36 cookies
For the cookies:
1 cup plus 1 Tbsp. all-purpose flour
3 1/2 Tbsp. potato flour
1 tsp. baking powder
1/8 tsp. salt
1/2 cup chopped dates
1/2 cup hot double-strength Starbucks Christmas Blend or other dark roast coffee
1/2 cup unsalted butter, room temperature
1/4 cup plus 2 Tbsp. granulated sugar
1 egg
1 Tbsp. milk
1 tsp. vanilla extract
1/2 cup orange marmalade
To make the cookies:
Preheat oven to 375F. Line baking sheets with parchment paper or lightly grease. Sift together flour, potato flour, baking powder and salt; set aside.
Soak the dates in the hot coffee for at least 30 minutes. Drain coffee but reserve 1 teaspoon of the liquid.
Cream butter and sugar in a mixing bowl until light and fluffy. Add the egg, milk, reserved coffee and vanilla and mix until blended.
Add soaked dates into the flour mixture and toss just to coat lightly. Add flour into the creamed mixture and mix until smooth.
Form approximately 2 tablespoons of dough into a ball by rolling between palms. Make an indentation in the center of each ball and place on prepared baking sheet at least 3" apart. Fill each indentation with 1/2 teaspoon of orange marmalade.
Bake cookies in preheated oven for 12 to 15 minutes or until lightly golden. Cool thoroughly on racks before serving.
1997 Starbucks Coffee Company. All rights reserved.
Starbucks Mocha Glaze
Use this glaze to add a special touch to home-made or store-bought cookies, cakes and scones
Yield: approximately 1 cup
¾ cup powdered sugar
2 tablespoons and 2 teaspoons of Starbucks Christmas Blend coffee
¼ cup of unsweetened cocoa powder
½ teaspoon orange or raspberry liqueur (optional)
Sift powdered sugar & cocoa into a small mixing bowl.
Whisk in Starbucks Christmas Blend coffee, and liqueur.
Use immediately.
Starbucks Espresso Pecan Batons
These morsels of coffee and toasted nuts are the perfect accompaniment to an afternoon coffee pick-me-up!
Yields approximately 36 1 ½ to 2-inch cookies
For the cookies:
1 1/3 cups confectioners' sugar
1 1/3 cups chopped pecans
3 Tbsp. all-purpose flour
1 large egg white
1 Tbsp. apricot jam
1 shot of Starbucks Espresso (1 oz.)
Confectioners' sugar for dusting
1 1/3 cups chopped pecans
To make cookies:
Preheat oven to 475 F.
In a food processor combine confectioners' sugar, 1 1/3 cups pecans and flour. Process until the nuts become fully incorporated and are almost flour-like in consistency. Scrape down sides if necessary.
Add egg white, apricot jam and espresso shot into flour mixture. Blend until all liquids are thoroughly incorporated and mixture forms a loose, dough-like mass. Remove nut dough from processor bowl, coat with a dusting of confectioners' sugar, wrap tightly with plastic wrap and refrigerate until thoroughly cooled, about 30 minutes.
Divide nut dough into four equal pieces. Form each dough segment into 5 to 6-inch cylinders and roll in remaining 1 1/3 cups chopped pecans to coat surface. Roll nut-coated cylinders into 8 to 10-inch long ropes (no smaller than 1 inch in diameter) and cut crosswise into four equal baton pieces about 2 to 2 1/2 inches long.
Place each baton on a parchment-lined or greased cookie sheet and refrigerate for 1 hour or until dry.
Bake the baton cookies for 10 minutes or just until they begin to brown lightly. If batons begin to crack on the surface remove all from oven and allow to cool completely before serving or storing. Store in an airtight container for up to 3 days.
1997 Starbucks Coffee Company. All rights reserved.
Starbucks Holiday Spiced Coffee
Serves 8
2/3 cup ground Starbucks Christmas Blend or other dark roast coffee
4 cinnamon sticks, crushed or broken into small pieces
6 cups water
1/2 teaspoon ground cardamom
2/3 cup honey
half-and-half or milk
Mix together the coffee and cinnamon sticks. Using the coffee-cinnamon mixture and the water, brew coffee by your customary brewing method.
Add the cardamom and honey to the hot coffee and stir until the honey dissolves.
Serve warm. Pour about 2/3 cup coffee into each glass. Pass the half-and-half or milk.
*Adapted from Starbucks Pleasures of Summer, p. 76. 1995 Starbucks Coffee Company.
Starbucks Gingerbread Latte
Starbucks celebrates one of the season's timeless flavors in its now-classic holiday beverage, and now customers can bring the taste home.
Note: You will need an espresso machine with steaming capabilities to create this beverage. To bring the cafe experience home, we recommend the Starbucks Barista® or Starbucks Barista Athena* home espresso machine.
Serves 4
For the Gingerbread Latte:
6 cups milk
6 Tbsp. Starbucks Gingerbread Syrup
4 Starbucks espresso pods (or fresh coffee ground very fine for an espresso machine)
Pinch of crushed gingerbread cookie
To make the Gingerbread Latte:
Steam milk according to espresso machine instructions.
Using the steaming wand on your espresso machine, steam the milk until the temperature reaches 145°F. Set aside.
Measure 1½ Tbsp. Gingerbread Syrup into each of 4 10-ounce mugs.
Pull a shot of espresso and pour in serving mug.
Fill mug with steamed milk. Top with 1/4 inch foam.
Garnish with a sprinkle crushed gingerbread cookie, or with light dusting of cinnamon sugar.
Starbucks Chocolate Fudge Squares with Mocha Glaze
Beating by hand ensures a rich, creamy texture for these confections.
Starbucks suggests Christmas Blend, but virtually any single origin or blend of coffee complements their intense chocolate flavor.
Makes 16 squares
For the squares:
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1 extra-large egg
1 cup all-purpose flour
1/4 teaspoon baking powder
2 ounces unsweetened chocolate, melted
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts
For the glaze:
1 generous cup confectioners' sugar
1 tablespoon unsalted butter, at room temperature
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 cup Starbucks Christmas Blend or other dark roast coffee brewed double-strength
Preheat oven to 350F. Butter an 8-inch-square baking pan.
To make the squares, in a large bowl, cream the butter with the sugar and egg.
In a small bowl, sift together the flour and baking powder. Add to the butter mixture. Then add the melted chocolate, being careful not to overbeat. Add the milk, vanilla and walnuts, stirring just to blend.
Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. Allow the cake to cool completely.
Meanwhile, to make the glaze, in a medium bowl, combine the sugar, butter, chocolate and vanilla. Stir in the coffee and whisk until smooth.
Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.
*Adapted from Starbucks Passion for Coffee, p.70. 1994 Starbucks Coffee Company.
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