We believe in celebrating love. Valentines Day is just around the corner and someone may be expecting a special show of your devotion. Be the hero and surprise them with delightful coffee drinks and gluten free chocolate cookies.
MOCHA-CINNAMON CAFÉ AU LAIT
- 2 cups low-fat (2%) milk
- 3 cinnamon sticks 20 whole cloves
- 5 ounces imported milk chocolate, chopped
- 2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 3 cups freshly brewed strong coffee
- 3 tablespoons golden brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup chilled whipping cream Ground nutmeg
- Combine milk, cinnamon sticks and whole cloves in medium saucepan.Bring to simmer. Remove from heat. Add both chocolates and whisk until melted. Cover and let stand 15 minutes to allow flavors to blend.
- Bring milk mixture to simmer. Add coffee, 2 tablespoons sugar and 1 teaspoon vanilla; stir over medium-low heat until flavors blend (do not boil), about 5 minutes.
- Meanwhile, beat cream, pinch of nutmeg, 1 tablespoon sugar and 1/2 teaspoon vanilla in small bowl until soft peaks form.
- Strain cappuccino; ladle into mugs. Top with cream. Sprinkle with more nutmeg.
ARABIC COFFEE WITH ROSE WATER
Prep: 25 mins
- 5/16 cup arabic coffee (finally ground espresso - grind 3)
- ground 6 cardamom pods, partially opened
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon saffron
- 5/16 cup rosewater
- Heat 6 cups of water in a large pan with the cardamom powder.
- Before the water boils, add the coffee and stir several times. Leave to boil for a minute or two.
- Remove from heat and leave for a few minutes for the coffee to settle.
- Pour the coffee in a kettle but leave the settled coffee at the bottom of the pan. Add in the cardamom pods, saffron, and rosewater.
- Place the kettle over low heat and when it starts to boil, remove and serve hot.
Here's a little something the whole family can enjoy.
GLUTEN-FREE CHOCOLATE COOKIES
Source: Chocolate and Zucchini
Prep: 1 hour 20 min
Servings: 40 two bite cookies
"I am more attracted to naturally gluten-free baked goods that use “regular” ingredients — though I recognize the notion is highly personal. But in the case of these gluten-free chocolate cookies, they can be put together by hand in no time at all, from just four easy-to-find ingredients: almond flour, cocoa powder, sugar, and butter."
- 200 grams (2 cups) almond flour
- 40 grams (1/3 cup) unsweetened cocoa powder
- 40 grams (3 tablespoons plus 1 teaspoon) organic coconut sugar or unrefined cane sugar (such as Rapadura)
- 100 grams (7 tablespoons) unsalted butter, softened
- 3/4 teaspoon fine sea salt
- In a bowl, mix together the almond flour, cocoa, sugar, and salt. If there are clumps, crush them out carefully with a fork.
- Add the butter and mix with a fork or pastry blender until the mixture comes together.
- Divide the dough in half. Place one half on a piece of parchment paper and use the paper to roll the dough into a log, about 3 cm (1 1/4 inch) in diameter. Repeat with the second piece of dough.
- Wrap the logs tightly and place in the freezer for 30 minutes.
- Preheat the oven to 150°C (300° F) and line a baking sheet with parchment paper.
- Using a sharp knife, cut the dough logs into 1-cm (1/3-inch) slices.
- Arrange on the baking sheet.
- Bake for 20 minutes, switching the sheet halfway through for even baking.
- Let stand for 5 minutes on the sheet, then slide the parchment paper onto a rack. Allow to cool completely.