Thai Coffee Frappe

Every once in a while we crave a special treat and a Thai coffee is often what is desired. As it's hot outside, we decided to take it one step further and turn that coffee into a Thai Coffee Frappe.  Something a bit different and total deliciousness!!   

Thai Coffee Frappe

• 2 cups strong brewed coffee
• 1/4 tsp. ground coriander
• scant 1/8 tsp. ground cardamom
• pinch roasted cinnamon
• 1/8 tsp. vanilla bean paste, or vanilla extract 
• 1/4 cup heavy whipping cream
• 6 oz. sweetened condensed milk, more or less to taste

To the hot coffee, add the coriander, cardamom, cinnamon and vanilla.  Stir to combine and then place covered in fridge overnight (or longer) to cool and for flavors to develop.  When ready to make the frappe, add the spiced coffee, cream, condensed milk and ice to the jar of a blender.  Process until smooth.  Makes 2-3 servings.  Top with whipped cream if desired.  Serve immediately.

Enjoy!

Coquito ~ Puerto Rican Eggnog

Yet another holiday treat, finally being posted in April! 

Many years ago we attended a Christmas party where the most popular drink being poured was coquito.  The coquito was smooth, creamy, delicious and honestly you’d swear it didn’t have much, if any, alcohol…until you tried to stand up and walk and then it hit you!   Since that party, this delicious drink has replaced traditional eggnog in our home, making an appearance most holiday seasons.  Coquito is simple to make, but be sure to prepare it at least 24 hours ahead so that the flavors have time to meld perfectly together.  If you’d like to make an alcohol-free version just replace the rum with coconut water.

Coquito ~ Puerto Rican Eggnog

• 1 15-oz. can cream of coconut 
• 1 13.5-oz. can coconut milk 
• 1 14-oz. can sweetened condensed milk
• 1 12-oz. can evaporated milk
• 8-16 oz. rum, amount based on preference, can use white, gold, dark or spiced rum (or 8 oz. coconut water for an alcohol free version)
• 1 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• pinch of ground allspice
• 1 tsp. vanilla bean paste or vanilla extract
• roasted cinnamon for garnish

Add all the ingredients except the roasted cinnamon, to the jar of a blender and process until smooth and blended.  Pour the contents into bottles and refrigerate for at least a few hours, preferably over night, allowing the flavors to blend.  Shake bottles well before serving.  Serve the coquito cold, as small portions, dusted with some roasted cinnamon. 

Enjoy!

Carrot Cake Cheese Cake Fudge

At one of the local farmer’s markets, there is a vendor who sells fudge, and one of the flavors she sometimes carries is Carrot Cake Cheesecake.  Well, Eammon just adored her fudge so we worked to replicate the recipe at home as a treat over the holidays.  Yes, another holiday recipe which only took us 4 months to finally post!  We dissected the farmer’s market fudge layer-by-layer and noted that the fudge was the cheesecake flavor and the bottom crust, even without any carrots, tasted like carrot cake.  So, we researched all sorts of recipes to finally come up with this one which is indistinguishable from the farmer’s market one he loved.  Though there are a few steps to the recipe, it is simple to execute and the results are worth the time.

Carrot Cake Cheese Cake Fudge

For the carrot cake base:

• 1 sleeve  Ritz Original crackers
• 1/2 cup butter 
• 1/2 cup light brown sugar , packed
• 2/3 cup sweetened condensed milk 
• 1 tsp. vanilla  
• 1 tsp. cocoa powder
• 1/2 tsp. ground cinnamon 
• 1/4 tsp.  ground nutmeg
• 1 cup chopped walnuts, toasted

For the Cheesecake Fudge:

• 3 cups white chocolate chips
• 1 1/2 tablespoons butter  
• pinch of salt
• 1 cup sweetened condensed milk
• 7 oz. Marshmallow Fluff (1-1/2 cups)
• 1 - 3.4 ounce instant cheesecake pudding mix, DRY

Preheat oven to 425 degrees. Line an 8x8-inch baking dish with aluminum foil and grease with butter or coconut oil.  Arrange the Ritz Crackers in a even layer on the bottom of the baking dish, breaking some to fill in all the gaps and overlapping as needed.  In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat.  Once the mixture is at a FULL boil, cook for 2 minutes.  Remove from the heat and stir in the sweetened condensed milk, cinnamon, cocoa,  nutmeg & walnuts.  Pour the mixture over the crackers and bake for 10 minutes.  Set aside to cool while making the fudge.

In a medium saucepan combine the white chocolate chips, butter, salt and condensed milk and heat until melted and smooth. Add the dry pudding mix and stir until the mix dissolves and is smooth.  Add the Marshmallow Fluff and stir until melted and smooth. Pour the melted fudge over the crust and use an offset spatula to smooth. 

Refrigerate until set.  Carefully remove the fudge from the pan and peel back the foil.  Using a sharp knife which has been heated in a bowl of hot water and then wiped dry, cut the fudge into small squares.  Clean the knife between each cut with a dish towel and reheat it as necessary.   Store the fudge at room temperature.

Enjoy!

Mexican Hot Chocolate Fudge

Another ~off our usual eating plan~ treat which we made for this Christmas season.  Chocolate fudge is wonderful but the addition of some spiciness just makes it all that much better.  The fudge isn’t too hot or spicy but rather just has a nice little kick.  Make and enjoy!

Mexican Hot Chocolate Fudge

• 18 oz. semi-sweet chocolate chips
• 1 14-oz. can sweetened condensed milk
• 2 cups miniature marshmallows
• 1 tsp. instant espresso 
• 2 tsp. ground cinnamon 
• 1/8 tsp. dark chili powder 
• 1/8 tsp.ground cayenne pepper 
• 1/8 tsp sea salt
• 1 1/2 tsp. vanilla extract

Line a 9-inch square pan with aluminum foil, or use a square silicone pan, unlined.  Melt the chocolate, condensed milk and marshmallows in a heavy pot.  Remove from the heat and stir in the espresso powder, cinnamon, chili powder, cayenne, salt & vanilla. Pour into prepared pan and smooth the top.  Chill for 2 hours or until firm.  Remove the fudge from the pan.  Remove foil if used.  Cut the fudge into squares. 

Enjoy!!

Fried Fudge

Totally off our regular eating plan, but we decided that some Christmas treats were in order this year.  The first of these sugary treats was some super smooth, chocolaty Fried Fudge.  The fudge isn’t actually fried, it’s just made in a fry pan, thus the name.  Simple to make and delicious to eat.  Make it with or without nuts, it’s up to you!

Fried Fudge

• 2 1/2 cups sugar
• 1/2 cup butter
• 6 oz. condensed milk
• 6 oz. semi-sweet chocolate chips
• 1 cup walnuts, quartered
• 1 tsp. vanilla extract 

In a heavy fry pan, mix the sugar, butter &  milk together and then bring to a boil.  Reduce heat to low and cook for six more minutes, stirring occasionally. Remove from the heat & add the chocolate chips and nuts. Stir until fudge begins to form and then quickly add the vanilla, stirring to incorporate. Using a tablespoon, drop the fudge onto a Silpat or wax paper. Allow to cool and store in an airtight container.

Enjoy!