Cold Espresso Drink Recipes Recipe For Deviled

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SORREL DRINK



Sorrel Drink image

This flavorful tea is a favorite holiday drink in Jamaica, where hibiscus (known there as sorrel or flor de Jamaica) grows in abundance. It gets its signature, rich burgundy color from a long steep of the hibiscus and aromatics. Dried pimento seed (the Jamaican term for allspice) and other warming spices are traditional, as is a spicy bite from fresh ginger. A full cup of minced ginger may seem like a lot, but it adds a brightness to this tea that can't be matched. The refreshing drink is typically served chilled (and spiked with optional rum) but can also be enjoyed heated on a cold winter's day.

Provided by Food Network Kitchen

Time 8h15m

Yield 2 quarts

Number Of Ingredients 7

2 cups (2.5 ounces) dried hibiscus
1 teaspoon whole cloves
1 teaspoon dried whole pimento seed (or allspice)
One 4- to 5-inch piece of fresh ginger, peeled and minced (about 1 cup)
1 orange, peel removed in thick strips and juiced
One 3-inch cinnamon stick
2 cups Demerara cane sugar

Steps:

  • Add the hibiscus, cloves, pimento, ginger and orange juice to a 3.5-quart pot. Cover with 10 cups of water. Bring to a boil and reduce to a simmer. Let simmer, skimming off any impurities from the top of the tea, for 30 minutes to allow the flavors to infuse. Remove from the heat and add the cinnamon stick and orange peel. Cover and let cool to room temperature before transferring to the refrigerator and steeping overnight.
  • Meanwhile, make a simple syrup by combining the sugar with 2 cups of water in a small saucepan over medium heat. Cook, stirring, until the sugar fully dissolves, then remove from the heat and let cool to room temperature. Transfer to an airtight container and refrigerate overnight.
  • Strain the tea into a large pitcher. Stir in the simple sugar and serve over ice.

ESPRESSO MARTINIS



Espresso Martinis image

Provided by Claire Robinson

Time 14m

Yield 2 cocktails

Number Of Ingredients 5

3 ounces vanilla vodka
1-ounce dark creme de cacao
2 ounces brewed espresso, room temperature or chilled (not hot)
Softly whipped cream, for garnish
Bittersweet chocolate, for garnish

Steps:

  • Put the liquors and espresso in a chilled cocktail shaker. Shake well until very cold, then strain into 2 chilled martini glasses. Float a layer of whipped cream over the top. Using a vegetable peeler, shave some dark chocolate on top of each glass.

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  • Use an espresso machine or manual espresso maker to make two shots of espresso and pour it into a mug (or try our Aeropress Espresso).
  • Place the milk in a pitcher. Hold the steaming wand just below the surface of the milk until it doubles in size. This makes foamy froth. Then, move the steaming wand lower and near the side of the pitcher to create a spiral vortex. This makes the silky smooth microfoam bubbles and wet-paint texture that’s characteristic of a latte. Steam until the milk reaches 150 degrees Fahrenheit (use a thermometer or judge by when your hand can’t hold the pitcher for more than a few seconds).
  • Heat the milk to 150 degrees Fahrenheit, which is hot to the touch but not simmering. Measure with a food thermometer, or you can approximate by testing with your finger. Use a milk frother, French press or whisk to froth milk into small, even bubbles. For a latte you’ll want small bubbles and lightly thickened milk (if you’re using a milk frother, don’t go too far: you want the milk to mix in with the coffee so you don’t need too much froth). For the French press method, note that it’s useful to have at least 1 cup to have more milk to work with: this makes enough for 2 drinks. We highly recommend reading How to Froth Milk if this is your first time frothing. Wait 30 seconds to 1 minute to get the foam to incorporate into the milk and separate slightly (exact timing depends on your foaming method).
  • Tap the milk container on counter and swirl it to break down any large bubbles. Pour milk into center of the espresso, ending with light foam.


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