CocaCola Coffee Espresso
This is a very simple recipe that requires minimal ingredients. All you need is Diet Coke, your choice of espresso, and freshly squeezed lemon juice. In a glass, add ice and fill 3/4 of it up with Diet Coke. Then, fill the remainder of the cup with espresso and squeeze the juice from one lemon wedge on top, (optionally) garnishing with a lemon.
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Place 1/2 cup of ice in a medium-sized glass. I like to use a highball glass. Pour in 1 shot of cooled espresso. Add in 1 teaspoon of simple syrup and 1 teaspoon of vanilla or almond extract. Top with 1 cup of club soda and a splash of your favorite milk if desired. Enjoy immediately!
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Coffee Concentrate - cold brew at a 1:10 ratio. Mix the coffee with brown sugar 1:1 or 1:.75 if you don't like it to sweet. This mixture becomes the syrup that you add to soda water 1 part syrup 3-5 parts bubbles. Great as is, or over vanilla ice cream to make a coffee soda float. 2.
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The combo was nothing short of magical: sweet, warm, hot, and just the right amount of bitter. Naturally, it all depends on where you get your coffee and how you choose to brew it, but I've found that a piping-hot espresso brings out the caramel flavor of the Coke (over Diet Coke) the best.Most recently, I've been sourcing my espresso from Savannah roasters, PERC Coffee.
LE Long Black over Coke. The espresso shot poured over 5 ice cubes and
Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans. In a medium sized bowl, add the flour, baking powder, and salt. Whisk to blend for 30 seconds. Set aside. In another bowl or measuring cup, combine the sour cream, milk, instant espresso granules, and vanilla.
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Prepare the drink. Fill a glass with ice. Add espresso, 3 tablespoon sugar syrup, and stir. Top with club soda, give it another quick stir, and drink immediately. Adjust with more sugar if needed. Top with milk if desired. 3 tablespoon brown sugar simple syrup, ¼-½ cup club soda, ice, milk or half and half.
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Combine the flour, espresso powder, salt, and baking soda. Fold the dry ingredients into the wet ingredients using a rubber spatula. Fold in the chocolate chips. Reserve a couple of tablespoons of.
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Step 2: Assemble Your Fat Americano. Fill a tall glass with ice, pour in a can of Coca-Cola, then add the double shot on top. As with making a traditional Americano, the order matters. By adding the coffee last, you preserve the crema on the top of the drink. Pro Tip: Adding the still warm espresso threatens to ruin the refreshing nature of.
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In a medium size mixing bowl, cream together the softened butter and sugars. Stir in the vanilla extract and egg until combined. In another mixing bowl, whisk together the flour, cocoa, espresso powder, baking powder, baking soda, and salt. Mix the dry ingredients in with the wet ingredients and stir until a thick batter forms.
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3 tablespoons instant espresso powder; 3/4 teaspoon baking soda; 1/4 teaspoon flaked sea salt; 4 ounces dark baking chocolate, chopped; Directions Step 1: Cream butter and sugar. Preheat the oven to 350°F. In a large bowl, cream butter and sugar until light and fluffy, for about 5 to 7 minutes. The color of the mixture should get paler as you go.
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Take Manhattan Special Espresso Coffee Soda, for example. This drink was introduced to New York in 1895 by a family of Italian immigrants, and you can still buy it today. Even Coca-Cola hopped on the coffee soda bandwagon a time or two: first, with Coca-Cola Blak, a coffee-flavored soft drink that debuted in 2006 and discontinued in 2008, then.
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Line a baking sheet with parchment paper or a nonstick mat; set aside. In a bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt; set aside. In a separate bowl, use an electric mixer to mix together the butter, sugar, and brown sugar until light and fluffy; about 2 minutes.
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Chocolate Espresso Cake. Preheat oven to 350º F. Prepare two 8-inch round baking pans. Chop chocolate and melt in a saucepan over medium-low heat. Set aside to cool to room temperature. Sift flour, cocoa, baking soda, and salt in small bowl. Whisk brown sugar, butter, eggs, espresso, and vanilla extract for 3 minutes.
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Here's how you make it: You want approximately 5 oz. of seltzer water, 2 oz. of espresso, and 2 oz. of fresh orange juice. This lineup is flexible, but being within ½ oz. of those measurements.
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Combine. Add egg and vanilla, and beat on medium speed until combined, about 30 seconds. Add the dry ingredient mixture, and beat on medium-low speed until just combined. Fold in the chocolate chips by hand, using a spatula or wooden spoon, until they are evenly combined. Chill.
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The double-shot of Compass Coffee's own Emblem Espresso—a blend of Brazilian, Guatemalan, and Sumatran beans—is chocolate-y and nutty enough to counteract the sugary sweetness of the soda.
