How to Make an Iced Cappuccino / CTS35

  

Iced Cappuccino Recipe

 When you want a delicious cold beverage, make an iced cappuccino. This creamy satisfying beverage tastes so good it’s like having a special dessert. You can buy an iced cappuccino out but it always tastes better when you make it yourself at home.

Things You’ll Need:

 •Ice cubes or crushed ice

•Milk or cream

•Espresso – if desired

•Instant coffee powder or crystals

•Chocolate syrup

•Sugar

 Instructions

 Step 1

Place ice cubes into a blender and blend until the blender crushes them. Use a food processor if you don’t have a blender

Step 2

Add the milk, instant coffee, chocolate syrup, sugar and espresso into the blender; or if you prefer, replace the milk with ice cream or frozen yogurt for a very creamy iced cappuccino. Use fat-free ice cream or frozen yogurt if you’re counting calories.

Step 3

Blend everything until it is smooth, creamy and has a pleasant froth on top.

Step 4

Pour the cappuccino into a tall glass.

Step 5

Top with whipped cream, chocolate sprinkles or cherries, and enjoy a refreshing drink that didn’t cost you a bundle.

Tips & Warnings

 – Experiment with adding your own special ingredients, such as a flavored creamer, cinnamon or flavored syrup, such as raspberry, to your cappuccino to make it really your own special treat. Check the Hershey’s Kitchen for great iced cappuccino ideas. (See resources for link.).

– Give your cappuccino more flavor-make ice cubes from cold coffee and use them in your iced cappuccino.

– Substitute a cup of pre-made coffee for the instant coffee powder.

– Make sure to leave room in the blender for the mixture to foam.

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Iced Latte Recipe / ice latte recipe CTS34

How to Make an Iced Latte

An iced latte, perfect for summer or anytime you prefer a cold drink to a hot one, is made by pouring espresso and milk over ice. Here how to make the drink like a café barista.

Things You’ll Need:

•Espresso machine

•Ground espresso

•Large glass

•Ice

•Cold milk

•Spoon

•Flavored syrup or sugar (optional)

Instructions

Step 1

Spoon grounds of espresso into the espresso machine’s portafilter and compress the grounds with a camper, creating a flat surface.

Step 2

Brush off any grounds left along the rim and attach the portafilter to the machine. On most machines you align the filter with the pockets, push the filter up and pull it to the right, creating a tight seal.

Step 3

Place a demitasse cup (an espresso cup) or a shot glass under the filter and, using your espresso machine’s guidelines, pull an espresso shot.

Step 4

Fill a glass 2/3 to completely full with ice.

Step 5

Pour espresso over ice.

Step 6

Fill the glass with milk. Add flavored syrup or sugar to taste and stir to blend everything. Add ice as needed, and enjoy.

Step 7

Some espresso machines come equipped with single shot port filters and others with double shot filters. To make a double shot with the double shot filter, use two shot glasses, one under each spout. To make a double shot using a single shot filter, go through the single process twice.

Tips & Warnings

– A good espresso shot should take between 18 and 30 seconds. If your shot takes much longer or shorter, adjust the amount of grounds or tamping pressure.

– Use vanilla, caramel and other syrup flavors to create a flavored iced latte.

– Use chocolate to make an iced mocha. If chocolate won’t blend, mix with espresso first, and then add ice.

– Do not steam or froth milk to make an iced latte. Use cold milk.

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Cold Coffee Drink Recipes / cold coffee drink recipe CTS33

Cold Coffee Drink is often known as Iced Coffee.

 What is Iced Coffee?

Strong sweetened coffee served over ice with cream.

“There are several ways of preparing iced coffee. Ordinary hot-brewed coffee can be served cold, although this may result in a bitter-tasting product. Cold brewing relies on time, rather than heat, to transfer the coffee flavor to the water. In order to achieve this, ground coffee is soaked in water for hours and then filtered. This may be done in any container, such as a mason jar or French press, although commercialized cold brewing systems also exist.”

“In more recent times it has become common for coffee shops to offer ‘iced’ versions of their most popular coffee drinks. The iced latte and iced mocha are the two most common examples of this. A quick way of preparing such drinks is to make a small quantity of strong, hot espresso, dissolving the required sweetener/flavorings in the hot liquid and then pouring this directly into a cup of ice cold milk. This method is particularly common in busier coffee shops where rapid customer turnover is required.”

 Iced Chocolate Latte

– A tall glass filled with ice

– 4-5 oz. Of double brewed coffee

– 2 tbsp. Sugar

– a good long squirt of chocolate syrup

– 1/4-1/2 cup of whole milk (as much or as little as you like)

– whipped cream (optional)

– cinnamon (optional)

Start with making some strong coffee by brewing 6-7 oz. of coffee and then pouring it back into your coffee maker and brewing it again. This may not be good for some coffee makers. You will loose some water in the process, producing 4-5 oz. of coffee. I recommend French Vanilla or Crème Brùlèe for the coffee flavors. Add the sugar, syrup, and the milk to the coffee; stir well. (I find that this order works best.) Poor the coffee over the ice in a tall glass and top with whipped cream or foamed milk; lastly, sprinkle a dash of cinnamon on top.

  Iced Cappuccino

– Fill a glass with ice

– 2 oz. espresso

– 6 oz. steamed milk

– whipped cream, optional

Fill the glass with ice, add steamed milk and pour espresso gently down the side of the glass. Top with whipped cream if desired

 Iced Coffee

Brew double strength – using twice as much coffee or half as much water. This allows for the heat of the coffee melting the ice cubes. African coffees are really good iced!

 Iced  Espresso

Fill a glass with ice

– 2 oz. espresso

– 1 oz. Chocolate Syrup

– 1 oz. half-and-half or milk

– non-flavored soda water

– whipped cream, optional

Fill the glass with ice, add syrup, soda water and half-and-half or milk. Stir to combine flavors. Top with whipped cream if desired.

 Iced  Mochaccino

Fill a glass with ice

– 2 oz. espresso

– 1 oz. Chocolate Syrup

– 5 oz. steamed milk

– whipped cream, optional

Fill the glass with ice, add steamed milk. Mix espresso with syrup and pour gently down the side of the glass. Top with whipped cream if desired.

 Mocha Cooler

In a 12 oz glass, put 3 or 4 Ice cubes, a shot of 1/2 and 1/2, or low fat milk if you want to cut down on the fat. Two heaping tablespoons of No Sugar Added NesQuick and fill glass with room temp coffee. A splash of Kahlua is nice. Some vodka also, if you like. Stir gently and enjoy.

 Coffee Frape

Ice cube tray of coffee concentrate

Favorite flavoured double-strength coffee brewed, and cooled. Sweeten as desired.

Cream or milk (optional)

Crush coffee cubes and add to individual glasses sweeten the brewed coffee if desired. Now pour brewed coffee over crushed ice. 

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Easy Coffee Cake Recipes / easy coffee cake recipeCTS32

Easy and Quick Coffee Cake

  • 2 cups sifted flour, sifted before measuring
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 6 tablespoons butter
  • 1 egg, beaten
  • 1/2 cup milk
  • 1 1/2 tablespoons melted butter

Topping

  • 1 tablespoon flour
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon

 Into a mixing bowl sift together the flour, baking powder, salt, and sugar. Cut butter into the dry ingredients with a fork or pastry blender. In a separate bowl combine egg with milk; add to flour mixture. Stir until mixture is well blended and smooth. Spoon into a greased and floured 9-inch layer pan. Spread dough evenly. Brush top of dough with melted butter.

Combine sugar, flour, and cinnamon; sift over the top of the cake, spreading with a fork to cover dough evenly. Bake at 400° for 25 to 30 minutes. Cut coffee cake in wedges; serve warm from the pan.

 Easy Cinnamon-Raisin Coffee Cake

This easy coffee cake recipe is made with a can of refrigerated breadsticks.

Prep Time: 5 minutes

Cook Time: 22 minutes

Total Time: 27 minutes

Ingredients:

•1/2 cup chopped pecans, divided

•1/3 cup raisins

•1/4 cup sifted powdered sugar

•1/4 cup margarine or butter, softened

•1 teaspoon ground cinnamon

•1 teaspoon vanilla

•One package of 8 refrigerated breadsticks

•Vanilla Glaze (recipe below)

Preparation:

Combine half the nuts with the raisins, powdered sugar, margarine, cinnamon and vanilla. Unroll breadsticks, but do not separate. Spread raisin mixture evenly over dough to within 1/2-inch of edges. Fold in half lengthwise then seal long edges. Gently stretch dough to a 24-inch strip. Twist slightly and shape into a circle on ungreased baking sheet. Seal ends. Bake in 350° oven 20 to 22 minutes or until golden. Cool slightly. Drizzle coffee cake with Vanilla Glaze. Sprinkle with remaining nuts and serve warm. Coffee cake recipe makes about 8 servings.

Vanilla Glaze: In a small mixing bowl combine 1/2 cup sifted confectioners’ sugar with 2 teaspoons milk and 1/4 teaspoon vanilla. Stir glaze until smooth; drizzle over coffee cake.

 Easy Streusel Coffee Cake

This is an easy streusel coffee cake, baked in a square or round layer-cake pan.

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients:

Topping:

•1/2 cup brown sugar

•1/4 cup sifted all-purpose flour (sift before measuring)

•1/4 cup butter, room temperature

•1 teaspoon cinnamon

 Cake:

•1 1/2 cups sifted all-purpose flour (sift before measuring)

•2 1/2 teaspoons baking powder

•1/2 teaspoon salt

•1 egg, beaten

•3/4 cup sugar

•1/3 cup melted butter

•1/2 cup milk

•1 teaspoon vanilla extract

Preparation:

Topping. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.

Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.

Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.

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Assam Tea / assam tea CTS31

Assam tea (Camellia sinensis var. assamica) is a black tea grown in Assam, India. With a distinctive malty flavor and a bold and invigorating character, Assam tea is a particular favorite for use in breakfast teas. English Breakfast tea and Irish Breakfast tea are both examples of Assam tea. Assam tea possesses a beautiful ruby-amber hue.

 

The Assam tea bush grows in a lowland region, in the valley of the Brahmaputra River, an area of sandy soil rich with the nutrients of the floodplain. The climate varies between a cool, arid winter and a hot, humid rainy season—conditions ideal for it. Because of its lengthy growing season and generous rainfall, Assam is one of the most prolific tea-producing regions in the world. Each year, the tea estates of Assam collectively yield approximately 1.5 million pounds (680,400 kg) of tea.

   

Assam tea is generally harvested twice, in a “first flush” and a “second flush.” The first flush is picked sometime during late March. The second flush, harvested later, is the more prized “tippy tea,” named thus for the gold tips that appear on the leaves. This second flush, tippy tea is sweeter and more full-bodied and is generally considered superior to the first flush tea. The leaves of the Assam tea bush are dark green and glossy and fairly wide compared to those of the Chinese tea plant. The bush produces delicate white blossoms.

Discovery of the Assam tea bush is attributed to Robert Bruce, a Scottish adventurer, in 1823. Bruce reportedly found the plant growing wild in Assam while trading in the region. He noticed local tribesman brewing tea from the leaves of the bush and arranged with the tribal chiefs to provide him with samples of the leaves and seeds, which he planned to have scientifically examined. Robert Bruce died shortly thereafter, without having seen the plant properly classified.

It was not until the early 1830s that Robert’s brother, Charles, arranged for a few leaves from the Assam tea bush to be sent to the botanical gardens in Calcutta for proper examination. There, the plant was finally identified as a variety of tea, or Camellia sinensis, but different from the Chinese version (Camellia sinensis var. sinensis).

Soon after, the British began to make inroads in tea cultivation in Assam. Originally, tea seeds were imported from China, believed to be superior to the local wild variety. After a period, however, a hybridized version of the Chinese and Indian tea plant developed that proved to be the most successful in the climate and terrain.

By the late 1830s, a market for the new Assam tea had become established in London, and pioneering tea planters, Charles Bruce among them, set to clearing swaths in the jungle and laying out their great tea plantations. Today, there are over six hundred tea estates, or gardens, producing tea in the Assam region.

To brew a perfect pot of Assam tea, start with cold water. Never use water that has already been boiled — the end result will be tea that tastes flat and lifeless. If using tap water, let run for a few seconds before filling the kettle. Bring the water to a boil. While the water is heating, fill a ceramic or china teapot with hot tap water and let sit for a few minutes to warm the pot.

As soon as water begins to boil, remove the kettle from the burner. Discard the warm water from the teapot and add tea leaves to the empty teapot. For Assam tea, figure on 1 teaspoon (1 g) of tea leaves per cup (240 ml) of hot water. Pack the leaves loosely into a tea ball if desired. Pour boiled water over tea leaves into teapot. Let steep 3 to 5 minutes, and pour through a strainer, for loose tea leaves, into individual cups.

Assam tea is full-bodied and merges well with cream, milk, or lemon. If sweetener is desired, honey or sugar may be added prior to adding milk. Stir until dissolved.

Assam is the world’s largest tea-growing region, lying on either side of the Brahmaputra River, and bordering Bangladesh and Burma (Myanmar). This part of India experiences high precipitation; during the monsoon period as much as 10 to 12 inches of rain per day. The daytime temperature rises to about 103F, creating greenhouse-like conditions of extreme humidity and heat. This tropical climate contributes to Assam’s unique malty taste, a feature for which this tea is well known.

Assam tea is manufactured specifically from the plant Camellia sinensis var. assamica (Masters).This tea, most of which is grown at or near sea level, is known for its body, briskness, malty flavor, and strong, bright color. Assam teas, or blends containing Assam, are often sold as “breakfast” teas.

Though “Assam” generally denotes the distinctive black teas from Assam, the region produces smaller quantities of green and white teas as well with their own distinctive characteristics.

Historically, Assam is the second commercial tea production region after southern China. Southern China and Assam are the only two regions in the world with native tea plants. Assam tea revolutionized tea drinking habits in the 19th century since the tea, produced from a different variety of the tea plant, yielded a different kind of tea.

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Tazo Tea / tazo tea CTS30

What is Tazo?

To most people, Tazo is simply a wonderful delicious beverage that begins when the world’s finest teas are blended with extraordinary imagination. Modern tea scholars believe the original Tazo formulas can still be seen on the Tazo Stone, which was uncovered when a cave on the shores of the Red Sea was revealed by an abnormally low tide following a lunar eclipse and earthquake in 1987.

How Tazo Got its Name

The name Tazo has roots in many civilizations. Tazo actually means “river of life” in Romany language, and was used as a toast to life by ancient Greeks. Tazo also means “fresh” in several Hindi dialects. In ancient Babylonia, Tazo was a rejuvenating elixir thought to have magical properties

Modern Tazo History

Modern-day Tazo had its genesis in 1994 when Steven Smith, a veteran of more than 30 years in the specialty tea industry, set out to breathe new life into the venerable tea category.

Smith used his corporate connections within the food services industry to convince many restaurants, food stores, and tea houses to carry the new Tazo Teas. Smith approached Starbucks CEO Howard Schultz in 1998, seeking further investment partners.

The company was purchased by Starbucks in 1999 for $8.10 million.

 How Does Tazo Buy Tea?

Tazo tea buyers are busy year-round, traveling the world to find the very best teas and botanicals available on the planet. Our master tea shaman and blenders often go directly to origin, cultivating intimate, one-on-one relationships with individual tea gardens. During the peak growing period in each region, Tazo will evaluate thousands of samples. Our tea-savvy contacts in Calcutta, Columbo and Shanghai also send us samples for consideration from the premier tea-producing estates. Even after this highly selective screening, only about one in 10 years we taste ever finds its way into a Tazo blend. And to ensure that our blends retain a consistent Tazo balance, we only buy single-estate teas, rather than teas blended at origin. We’re much more concerned about taste and aroma than trifling things like the cost of ingredients.

Find Tazo

Tazo tea can be found in the grocery aisle almost everywhere.

You may also visit your neighborhood Starbucks location or Seattle’s Best Coffee cafes in the US and Canada to enjoy a selection of Tazo products. Tazo is served in fine restaurants too.

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Tea Breaks / tea break CTS29

Definition

 Tea Break – a snack taken during a break in the work day

 Tea breaks are a tradition that has been with us for approximately 200 years. Initially, when workers commenced their day at around 5:00 or 6:00, employers allowed a break in the morning when food and tea were served. Some employers repeated the break in the afternoon as well. Between 1741 and 1820 industrialists, landowners and clerics tried to put a stop to the tea break maintaining that the imbibing of this beverage made working people slothful. Although it was before the inception of trade unions the workers made a stand and the tea break remains with us to this day.

For the working class of the United Kingdom, tea breaks are an essential part of any day. Employers generally allow breaks for tea and sometimes biscuits to be served.

The British concept of a ‘tea break’ during working hours is a term used almost uniformly across the working environment, regardless of whether any tea is actually consumed. The term is often simply shortened to ‘tea’, essentially indicating a break.

According to the tea history timeline, British workers are given tea breaks throughout the day in 1914 as this is thought to improve their productivity. British soldiers are given tea as part of their rations.  

 Tea Breaks Are Good Business

 I was fascinated awhile back to read in an issue of Advice Liner magazine that there’s concern in some quarters because the Government might ‘force’ employers to give rest breaks.

What I can’t fathom is why employers would need to be ‘forced’ to do it! Perhaps they and many of their employees don’t know about the health and productivity gains we all get from regular breaks in our daily routine.

I’ve worked with people in Holland, England and Dubai as well as lawyers, educators, managers in the food industry and many other individuals from around New Zealand and Australia – mainly face-to-face and now also via tele-seminars. Because ‘sanity breaks’ are part of my message I almost always ask my audiences if they take a regular lunch break, and how many take tea breaks – not just the ‘grab a cuppa and take it back to the desk’ kind of tea break, but a real one where they give their brain a rest – away from their desk. Typically more than 70% of the room tell me they don’t do either on a regular basis. The next questions are ‘how effective are you in the afternoon?’ and ‘how tired are you at the end of the day?’ The look on most people’s faces is classic – a kind of bemused ‘why didn’t I notice that connection before?’

Why haven’t people noticed there’s a correlation between a tiring and less effective afternoon and no real ‘brain breaks’?

Here’s the explanation. Various biological rhythms flow through our body all day, all night. Ultradian rhythms are just one sort. Loosely translated ultra = many and dian = day – the many rhythms of the day. They cycle continuously through our body like rolling waves – 90 – 120 minutes up; 20 minutes down – repeated day and night.

The down cycle is not a negative thing – instead it’s the rest cycle that our body needs to recharge, rebuild and to grow. If we keep pushing through these down cycles, if we don’t give our body a chance to recharge, we push the poor old thing into flight or fight. The consequence? You already know. Stress, burnout, and eventually sickness. Without exception, every person I’ve challenged on this has agreed that when they push through down cycles of tiredness, thinking perhaps that they’re being lazy or that it’s not ‘ok’ to slow down for a short while, they become less effective in the afternoon and end up dragging their weary bodies home at the end of the day – not much use to themselves or loving family waiting for their share of time.

So what to do about it? Morning and afternoon tea breaks and a lunch break away from your desk – they’re some of the simple solutions. And what about Winston Churchill’s famous technique – the one that kept him operating at full steam through all those tough war years? He was famous for his power naps. When tired he’d pop upstairs (when he was working at Downing Street) and hop into bed for about 20 minutes.

‘But I work in a corporate environment and can’t take a nap’, you might be saying. Really? If you take the time to notice the messages your body sends you, and if you can show your employer or colleagues the benefits they reap from your increased effectiveness in the afternoon, you might be surprised how much support you get. It’s not uncommon in some countries, including China, to see people napping at their desks after lunch. And what about the famous continental siesta?

A young accountant in a large Auckland office, with full knowledge of his colleagues, often takes a 20 minute nap at his desk in the early afternoon. If he’s really tired he even shuts the door and lies down on the floor. After about 20 minutes he comes to, feels a little dozy for a couple of minutes, and then he’s away – operating at top efficiency for the rest of the day.

Maybe you don’t have the luxury of a door, but there are other solutions such as going to your car in the car park, maybe a sick room, or perhaps there’s a quiet room you can use. Apparently PriceWaterhouseCoopers in London now have quiet rooms which their employees can use as they choose (as long as there’s no talking), and I know of other companies who make it ‘ok’ for staff to leave their desks to refresh and revitalise. After all, that’s what smokers do several times a day, every day! (But no, I’m not suggesting we all go back to smoking!)

Not only will employers get higher productivity by making it appropriate for people to step away from their desks, but fewer mistakes will happen.

Signs that you need an Ultradian break? You’ll know them – things like tiredness, yawning, irritability, mistakes (especially when you’re at a keyboard), thirsty, unfocused, and sometimes aching parts – often the back.

So, employers, don’t wait for the government to force you to be more profitable and have happier staff. Get the benefit now!

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