The transition from spring into summer is always our favourite time of the year. Everything comes to life and we never gets tired of the awesome fresh offerings that comes along with it. Lucky for us coffee is an any time of the year beverage, an anytime of the day beverage. We think you can have it all-day every day, but we might be a little biased.
Here are some delicious coffee drink recipes you can make at home and a bonus choc chip cookie recipe to have along with them
Frappé Cappuccino
Ingredients
· 2 espressos or ½ cup of filter coffee
· 2 scoops vanilla ice-cream
· 1 tablespoon of sugar syrup or honey
· ¼ cup Milk
· Crushed ice
· Whipped Cream optional
Method
1. Mix coffee, sugar, ice, milk and ice cream in blender and mix for around 30 seconds – 50 seconds
2. Put mixture in tall glass and top up with whipped cream
The Frappe is ready to be served! Top it with whipped cream or sprinkle cocoa powder on it. If you are feeling fancy, a whole bean on top is also a great addition. It’s not our famous iCremosi but for that delicious treat you’ll have to visit a Hausbrandt coffee shop. If you are in Cape Town, try one of the Hartlief deli’s in Gardens, Constantia or even Hermanus or visit the Icezeit kiosk on the Seapoint Promenade for a stroll and iCremosi (a perfect pairing)
Iced Mocha
· 2 espressos or ½ cup of strong filter coffee
· 1/4 cup milk
· 1 tablespoons sugar
· 1 tablespoon cocoa powder
· Whipped cream optional
· Chocolate Syrup optional
Method
1. Put one table spoon of the cocoa powder into a mason jar or cocktail shaker. (if you don’t have cocoa powder, two squirt chocolate syrup usually does the trick)
2. Pour espresso over the cocoa and mix well
3. Put ice in mix
4. Froth milk or heat milk up and pour over mix
5. Close and shake very well until everything is incorporated.
6. Pour in glass or cup and top up with whipped cream. You can decoration with chocolate syrup and sprinkle cocoa powder on top of the whipped cream.
Best ever soft choc chip cookies (makes 15)
Ingredients
· 125g soften butter
· 125g brown sugar
· 2 eggs
· 200g self-raising flour
· Pinch of salt
· 125g chocolate
· 50g nuts of your choice (or 50g extra chocolate if you prefer)
Method
1. Beat the butter and sugar together until light and fluffy
2. Beat the egg separately and then gradually add it to the butter/sugar mix
3. Sift in the flour and salt and mix til combined
4. Add the chocolate and nuts (or more chocolate) and fold in by hand
5. Scoop out teaspoons of mixture onto a well lined or grease baking tray leaving plent of space for the mixture to expand. Using a melon baller is a great idea to give you equal size cookies, the mixture will expand to about double your scoop - so really leave plenty of room between them
6. Bake at 170 °C for about 8mins, for a soft cookie, only the bottom should brown slightly, if you prefer a crispy cookie baked for a few more mins but watch them carefully to avoid burning
We’d love to hear how your recipes turn out! Leave a comment for us or tag us in your social media.
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