Ingredients:

• 2 oz. strong cold-brew coffee
• 2 oz. stout
• 1 1/2 oz. Irish whiskey
• 3/4 oz. simple syrup
• 1/2 oz. heavy cream
• Freshly grated cinnamon stick
• Ice

Directions:

Firstly, mix the stout, whisky and simple syrup together in a high ball glass.

Secondly add ice into the glass

Finally pour the cream into the glass so it filter down into the coffee and sprinkle with cinnamon

Retrieved from: Bon Appétit

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• 6 x lime wedges
• 25ml of SHOTT Tahitian Lime
• 30ml of SHOTT Three Berry
• 60ml of Apple juice
• Ice cubes

Method:

Add all ingredients into shaker and shake vigorously until you can’t feel the ice cubes knocking around anymore.

Pour into a glass and garnish with two lime wedges.

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• 100ml Puro Noble Espresso
• 150ml unsweetened organic almond milk
• 5 drops of liquid stevia (optional)
• Ice

Method:

Make your coffee then add the cold almond milk and ice cubes. Finally sweeten with stevia.

Quick, easy, simple and tasty!

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Crust:

• 1 + 3/4 cups of graham cracker crumbs
• 1 tablespoon of granulated sugar
• 5 tablespoons of melted butter

Coffee Cheesecake:

• 3 8oz. packs of cream cheese (room temperature)
• 1 + 1/4 cup of granulated sugar
• 2 tablespoons of ground Puro ‘Fuerte’ Coffee
• 2 teaspoons of water
• 4 eggs
• 1 cup of sour cream
• 1/2 cup of heavy cream

Coffee Whipped Cream

• 1 cup of heavy cream
• 1 tablespoon of ground Puro ‘Fuerte’ Coffee
• 1 teaspoon of cold water
• 1/4 cup of powdered sugar
• 12 chocolate covered coffee beans for garnish

Method:

Crust:

1. Preheat oven to 160 degrees Celsius
2. In a mixing bowl, add the graham cracker crumbs, sugar and melted butter and stir until the butter coats all the crumbs.
3. Press the crumbs into a 9.5 inch spring form pan. Press the crumbs up the side of the pan as well as the bottom.
4. Place in the oven and bake for 15 minutes
5. Remove from the oven to cool

Cheesecake:

1. In a mixing bowl, add in the cream cheese and granulated sugar. Mix until completely incorporated. Scrape the sides and bottom of the bowl and mix again to avoid any lumps of cream cheese in the batter.
2. In a small bowl, add in the instant coffee and water. Stir to combine.
3. Add in the coffee mixture and eggs at one time. Mix each egg completely before adding the next. Also scrape down the bowl after adding each egg.
4. Add in the sour cream and heavy cream. Mix until incorporated.
5. Just before adding the cheesecake mixture, line the outside of the spring form pan with heavy duty tin foil to prevent leaking.
6. Pour the cheesecake filling into the cooled crust.
7. Place the spring form pan in a slightly larger baking pan. Fill the outer pan with water. Fill to a quarter the way up the spring form pan. This will keep the cheesecake from cracking.
8. Place in the oven at 160 degrees Celsius and bake for 1 hour and 25 minutes or until done. To make sure the cheesecake is done, give it a wiggle, if it slighty jiggles just in the middle, like jelly, then it is done. If it jiggles all over the place then it is not done. Once done turn the oven off, leave the cheesecake in the oven and crack the oven door open. Leave to cool for a couple of hours.

Whipped Cream:

1. In a mixing bowl, add in the heavy cream. Beat until soft form.
2. In a small bowl, add in the ground coffee and water, stir to brew.
3. Strain the coffee and mix with the powdered sugar. Continue to beat until it becomes thick.
4. Add the whipped cream into piping bad with a 1M tip. Pipe 8 swirls on top of the cheesecake.
5. Add a chocolate covered espresso bean to each swirl.
6. Refrigerate until ready to serve. We would suggest to leave the cheesecake to chill over night.

Finally slice up, serve out and enjoy!

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Ingredients:

• 3 tablespoons of Puro ‘Fuerte’ ground coffee
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of ground allspice
• 1/4 teaspoon of ground ginger
• Cinnamon SHOTT syrup
• Boiling water
• Hot milk

Will also need press pot

Method:

Put all ingredients, except Cinnamon SHOTT syrup, water and milk. Add boiling water and stir.

Put lid on pot and brew for 4 minutes.

Press plunger and pour coffee into large cup.

Add hot milk and syrup to taste.

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Streusel topping:

• 180g plain flour
• 160g soft brown sugar
• 2 teaspoons cinnamon
• 100g cold, cubed unsalted butter
• 50g finely chopped pecan nuts

For the cake:

• 250g plain flour
• 1 & 1/4 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 125g unsalted butter
• 175g golden caster sugar
• 2 large eggs
• 4 tablespoons. hot, very strong Puro Fairtrade ‘Fuerte” coffee
• 150ml sour cream

To Decorate:

• 3 tablespoons. icing sugar
• 1 teaspoon water

Method:

1. Preheat the oven to 350F/180C/170C fan. Grease and line 9 inch tube or ring mould.
2. To make the streusel topping: mix the flour, sugar and cinnamon together in a large bowl. Rub in the butter until the mixture resembles small gravel-sized pieces. Stir in the pecan nuts and set aside.
3. Mix together the flour, baking powder and bicarbonate of soda in a bowl.
4. In a second bowl, beat together the butter and sugar for 5-7 minutes until light and fluff. Gradually add the eggs, beating until combined. Stir in the coffee. Alternatively add in spoonfulls of the flour mixture and the sour cream until all is added in.
5. Spoon the cake mixture into the mould, smoothing over the top. Add the streusel topping and gently pat down with the back of a spoon.
6. Bake for 55 minutes until golden brown or a skewer inserted into the centre of the cake comes out clean.
7. Cool in the mould for ten minutes before turning out onto a wire track to cool completely.

There you have it! This recipe was created by Kate and can be found in the link below:

www.mytaste.co.uk/click/index/587916/whatkatebaked.com

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To be able to create the Espresso Martini you will need the following ingredients:

• 25ml of Coffee liqueur
• 25ml of Espresso coffee
• 50ml of vodka
• Ice
• Coffee beans (not many!)

You will also need a shaker to mix the ingredients.

You start by adding the first three ingredients into the shaker and also popping in the ice cubes as well. The put the lid on and shake vigorously until you can’t feel the ice cubes knocking around any more. Strain the mixture into a chilled martini glass and final garnish with three coffee beans on top.

A very simple recipe which creates a very tasty drink. Perfect for coffee lovers.

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Ingredients

200g Ginger Root

Tablespoon of raw manuka honey

50ml SHOTT lemon ginger & honey syrup

5 cups of water

Directions

Place 5 cups of water to medium pot

Cut ginger to small 2mm strips

Add ginger to pot of water and boil for 10 minutes

Place 50ml SHOTT lemon ginger & honey syrup to a large mug

Add a generous tablespoon of honey to cup

After pot has boiled leave 10 minutes to become warm

Add warm ginger water to cup fill to top

Enjoy!

Great for both summer and winter to keep your body healthy and warm

The ginger warms the body from the inside, the honey keeps the immune system topped up and the SHOTT to make it taste delicious.

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