SereniGy Gourmet ™ Coffee RecipesAlexander EspressoIngredients:1 cup cold water2 tablespoons SereniGy Gourmet Black Coffee ™½ Cinnamon stick (3" long)4 teaspoons Crème de Cacao2 teaspoons Brandy2 tablespoons whipping cream, chilledGrated semisweet chocolate to garnishDirections:Break out your espresso machine for this one or just make really strong coffeewith a small amount of water.Break cinnamon stick into small pieces and add to hot espresso.Allow to cool for 1 minute.Add Crème de Cacao and Brandy, and stir gently.Pour into cute demitasse cups.Whip the cream, and float some cream on top of each cup.For looks, garnish with grated chocolate or fancy chocolate curls.Multiply proportions by six and its perfect for a party. Serves 2
Almond LatteIngredients:1 packet SereniGy Gourmet Latte ™3 cups water5 teaspoons almond syrup2 teaspoons almond extractIce cubesEspresso whipped creamGround chocolateDirections:Prepare 1 packet SereniGy Gourmet Latte ™.Cool.Pour into a glass.Mix in almond syrup and / or extract.Stir and add ice cubes.Top with expresso whipped cream.Springle with ground chocolate
Amaretto CoffeeIngredients:¾ cup warm water3 tablespoons Amaretto1 ½ teaspoon SereniGy Gourmet Black Coffee ™Dessert topping; * see noteDirections:* Dessert topping should be in a pressurized can.In a non-metal mug, stir in water and SereniGy Gourmet Black Coffee ™crystals.Micro-cook, uncovered, on 100% power about 1 ½ minutes or just till mixtureis steaming hot.Stir in the Amaretto.Top with pressurized dessert topping.Pour in coffee to 1 inch of top; spoon topping over coffee.
Black Forest CoffeeIngredients:6 oz. fresh brewed SereniGy Gourmet Black Coffee ™2 tablespoons chocolate syrup1 tablespoon Maraschino cherry juiceWhipped creamShaved chocolate/chipsMaraschino cherriesDirections:Combine SereniGy Gourmet Black Coffee ™, chocolate syrup, and cherry juicein a cup;Mix well.Top with whipped cream, chocolate shavings and a cherry.
Canadian CoffeeIngredients:¼ cup maple syrup; pure½ cup rye whiskey3 cups SereniGy Gourmet Black Coffee ™Topping:¾ cup whipping cream4 teaspoons maple syrup; pureDirections:Topping: Whip cream with maple syrup just up until soft mounds; set aside.Divide maple syrup and rye whiskey among 4 warmed heatproof glass mugs orgoblets.
Chocolate - Banana - Cherry Pick-Me-Up Health ShakeIngredients:3 small frozen bananas (peel before you freeze)2 cups frozen dark sweet cherries2 cups chocolate soy milk1 packet SereniGy Gourmet Latte™ Healthy Coffee MixDirections:Place all ingredients in a blender.Blend on puree or high speed until smooth, about 30 seconds.Pour into glasses and serve.Serves 2
SereniGy Gourmet ™ Tea RecipesIced Cranberry Green TeaIngredients:1 cup cranberry juice2 teaspoons liquid honey1 pack ice1 lemon1 sprig fresh mint1 packet SereniGy Gourmet Organic Green Tea ™Directions:Brew a pot of SereniGy Gourmet Organic Green Tea ™Sweeten with Liquid HoneyChillMix in Cranberry JuiceGarnish with Ice, Lemon and Fresh MintServes 2
Cranberry CiderIngredients:1 packet SereniGy Gourmet Spiced Black Tea ™1 cup cranberry juice1 pack ice1 lemon1 sprig fresh mintDirections:Brew a pot of SereniGy Gourmet Spiced Black Tea ™Mix in Cranberry JuiceGarnish with Ice, Lemon and Fresh Mint
SlushIngredients:7 cups water3 cups sugar2 cups water4 tea bags SereniGy Gourmet Organic Green Tea ™12 oz. frozen orange juice12 oz. frozen lemonade2 cups gin, brandy or vodkaDirections:Boil 7 cups water and 3 cups sugar; let cool.Boil 2 cups water and tea bags; let cool.Pour two mixtures together, add juices and brandy.Pour in ice cream bucket and freeze.Place 1 or 2 scoops of slush in glass and fill up rest with 7-Up or sour soda.This takes at least two days to freezer.
Vanilla Chai ShakeIngredients:1 packet of SereniGy Vanilla G-Shake ™1 packet SereniGy Gourmet Chai Tea ™Ice1 cup milkCinnamon sprinklesDirections:Blend SereniGy Vanilla G-Shake ™, SereniGy Gourmet Chai Tea ™ and milk.Shake and add ice.Sprinkle with cinnamonEnjoy !
SereniGy Gourmet ™ Desert RecipesChocolate Mousse Filled CrepesFillingIngredients:6 oz. instant chocolate pudding mix1 teaspoon SereniGy Gourmet Black Coffee ™ grounds2 qts. whipping creamDirections:Combine pudding, mix, and coffee powder in large bowl and blend.Stir in 1 quart whipping cream and mix until smooth.Whip remaining cream until stiff.Gently fold into chocolate mixture, blending thoroughly.Divide mousse among crepes and roll up. Cover and chill.Hot Chocolate Sauce and Crepes: Next Page
Hot Chocolate SauceIngredients:2 squares unsweetened chocolate4 tablespoons butter3/4 cup sugar1/2 cup evaporated milk1/2 teaspoon vanillaDirections:Melt chocolate and butter and add sugar and vanilla. Stir in evaporated milk.Serve warm over filled crepes. Top finished crepe with a small spoon ofwhipped cream.Ingredients:1 cup flourDash of salt3 eggs3/4 cup milk3 tablespoons heavy cream1 tablespoon melted butterCrepesDirections:Mix all ingredients well with mixer.To make crepes, heat 8 inch frying pan.Oil lightly.Pour in just enough batter to form a very thin layer, tilting pan so batterspreads evenly.Cook on one side; turn and brown other side.Repeat until all are cooked.Stack finished cooled crepes with a layer of wax paper between.Cook’s Note: Crepes can be made and filled one day ahead and refrigerateduntil ready to serve.Filling can be made 2 days ahead.Makes: 12 Crepes.
Cinnamon Mocha Sheet CakeIngredients:1 cup butter1/3 cup baking cocoa1 cup water2 tablespoons SereniGy Gourmet Black Coffee ™ grounds1 cup sugar1 cup brown sugar2 cups all-purpose flour1-1/2 teaspoon cinnamon1 teaspoon baking soda1 teaspoon vanilla extract1/2 cup milk2 eggsDirections:Preheat oven to 350°F.Melt butter in saucepan. Stir in cocoa, water and coffee.Combine sugar, brown sugar, flour, cinnamon, and baking soda.Add the cocoa mix to the flour mix along with, vanilla, milk and eggs.Mix until well blended.Spray a 10-by-15-inch jelly roll pan with cooking spray, pour batter into pan.Bake for 18 minutes or until toothpick inserted in center comes out clean.Cool in pan.Icing: Next Page
Icing:Ingredients:4 tablespoons butter3 tablespoons baking cocoa3 tablespoons strong brewed SereniGy Gourmet Black Coffee ™1/2 teaspoon cinnamon2 cups sifted confectioners sugarDirections:Melt butter in saucepan, stir in cocoa, coffee and cinnamon, with the milk.Mix until smooth.Slowly beat in the powdered sugar, mix until smooth. Ice the cake, cut into 32pieces.
Coffee Butterball CookiesIngredients:1/3 cup confectioners sugar3/4 cup butter, softened1 1/2 tablespoon SereniGy Gourmet Black Coffee ™ grounds1/2 teaspoon baking soda1 tablespoon water1 teaspoon vanilla1 3/4 cup flour1 cup finely chopped nutsDirections:Confectioners sugar for rolling cookie into cream butter.Gradually beat in 1/3 cup confectioners sugar and continue beating until lightand fluffy.Dissolve SereniGy Gourmet Black Coffee ™ grounds and baking soda inwater.Add to butter mixture with vanilla and beat well.Stir in flour and nuts.Shape into small balls and place on ungreased baking sheet.Bake at 350 degrees for 15-18 minutes.Roll each cookie in additional confectioners sugar while still hot.Makes about 3 dozen.
Coffee Ice CreamIngredients:1 cup milk24 marshmallows1 teaspoon SereniGy Gourmet Black Coffee ™ Grounds1 cup heavy cream, chilledDirections:Combined preparation and cooking time: 15 to 20 minutes.Freeze overnight.Turn freezer to coldest setting.Pour milk into a saucepan, heat and gradually add the marshmallows.Mix until the mixture is smooth.Add the SereniGy Gourmet Black Coffee ™ grounds.Let it cool a bit.Whip the cream until stiff.Mix cream and marshmallow mix together and pour into an empty ice cubetray.Freeze overnight.
Coffee PecansIngredients:3 cups pecan halves1/2 cup brown sugar, packed1/3 cup white sugar1/3 cup sour cream1 tablespoon SereniGy Gourmet Black Coffee ™ grounds1 teaspoon pure vanilla or KahluaDirections:Place pecan halves on a baking sheet lined with aluminum foil and sprayedwith non-stick spray.Combine brown and white sugar, sour cream, and remaining ingredients;cook until boiling (about 8 minutes).Pour over nuts, separating with two forks.Bake in a preheated 350°F oven for 6-10 minutes.Cool.
French Mocha PieIngredients:2 teaspoons dark cocoa, unsweetened1 teaspoon SereniGy Gourmet Black Coffee ™ grounds1 cup granulated sugar4 egg whites1/2 teaspoon cream of tartar2/3 cup ground walnuts1/2 cup crackers (Ritz or Town House)Semi-sweet chocolate, shavedDirections:Preheat oven to 300°F.In a blender, crush about 12 crackers and 1/2 cup walnuts.Combine in a small bowl or on waxed paper instant coffee, cocoa andgranulated sugar.In the bowl of electric mixer, beat the egg whites adding a pinch of the creamof tartar at a time, beating just until soft peaks form.Begin adding the sugar mixture, continuing to beat until the egg whites arestiff but not dry.Turn out into a 9-inch graham cracker pie crust.Bake for 30 minutes and cool.Just before serving, spread topping (see below) over surface and sprinkle withshaved chocolate bits.Topping: next page
Topping:Ingredients:1 tablespoon granulated sugar1/3 teaspoon SereniGy Gourmet Black Coffee ™ grounds1/2 teaspoon vanilla1 teaspoon cocoa1 cup heavy cream or whipping creamDirections:Mix together sugar, instant coffee or syrup, vanilla, and cocoa.In a clean, cold bowl beat the cream with the wire whisk of an electric mixer.Gradually add in the sugar mixture and beat until cream holds peaks.
Mocha Cheese CakeIngredients:16 oz. cream cheese, softened1/2 cup sugar1/2 teaspoon vanilla2 packets SG Gourmet Mocha™ healthy coffee mix2 eggs1 graham cracker crustDirections:Mix cream cheese, sugar, vanilla and SG Gourmet Mocha™ at medium speeduntil well blended.Add eggs, mix until blended.Pour into crust.Bake at 350° F for 40 minutes or until the center is almost set.Cook and refrigerate 3 hours.
Orange Cake with Chocolate Mocha FrostingsIngredients:2 cups all-purpose flour1 1/2 teaspoon baking powder1 teaspoon baking soda1 orange, grated and juiced1/4 teaspoon salt1/2 cup milk1 stick butter, softened1 cup sugar3 whole eggsOne 9-inch spring form pan (buttered and floured)Directions:Stir together the flour, baking powder, baking soda and salt in a bowl and setaside.Grate the orange and squeeze the orange juice.Add to the milk in a cup.In a mixing bowl, cream the butter and add the sugar gradually.Add the eggs one at a time, mixing well after each addition.Add half of the dry ingredients and orange-milk mixture.Mix well and then add the other half of the rest of the ingredients.Pour into the prepared spring form pan.Bake at 375 degrees for 35 minutes or until a toothpick inserted into thecenter of the cake comes out clean.Chocolate Mocha Frosting: Next Page
Chocolate Mocha Frosting:Ingredients:1/2 cup cream4 oz. semi-sweet chocolate1 stick butter2 tablespoons SereniGy Gourmet Black Coffee ™ grounds1 tablespoon vanilla extract1/3 cup orange liqueur (Grand Marnier)3-3 1/2 cups confectioners’ sugarDirections:Melt the chocolate with the cream in a small pot over low heat.Add SereniGy Gourmet Black Coffee ™ grounds and stir to dissolve.Set aside to cool.Cream the butter and add 1 cup of sugar.Then add the chocolate mixture, vanilla extract and orange liqueur.Add the rest of the sugar.Beat it vigorously until it is of a spreading consistency.