Not the kind who buys instant coffee, we thought it was interesting to find this article from DailyMail.com about ways to use instant coffee. Here is their list of uses:
Add a teaspoon to Bolognese sauce.
Mix a teaspoon into chili con carne.
Make a body scrub by mixing a few teaspoons with some sugar and either coconut oil or olive oil.
Add a teaspoon to your cookie dough batter, or other batter, like brownies, or even buttercream icing.
Add to your meat rub.
Sprinkle on vanilla ice cream.
Add to smoothies or milkshakes.
Looks like we’ll need to rethink our aversion to instant coffee.
A few weeks ago we talked about Cheese Coffee. Now we find out about Cheese Tea. It was started in China. The basics of it are that cream cheese or mascarpone cheese are mixed with milk, whipping cream, sugar, and salt. They are whipped together to a soft foamy peak. You should have cold brewed tea.
After you make the cheese mixture, pour your tea into a glass (with or without ice) and carefully spoon the cheese on top. Top with green tea powder.
You are supposed to drink it so the cheese stays on top and you get the mixture through the foamy topping.
We LOVE green tea. An even more yummy and fun way to have it is to eat it. Now I’m sure there are a lot of recipes out there using green tea but we’ve discovered a really good Green Tea Ice Cream from Häagen-Dazs
Now we are very careful of what ice creams we eat because a lot of ice cream has unnecessary junk in it. The ingredients of this ice cream are cream, skim milk, sugar, egg yolks, and green tea. That’s it. The flavor isn’t overpowering. We like it with a little whipped cream on top.
Want to try to make your own? Here is an authentic green tea ice cream recipe. You will need an ice cream churn for this. This recipe does not contain eggs. It uses matcha green tea powder and not the kind of green tea you buy for making your green tea.
You can buy coffee extract in the store for about $7 per ounce or you can make your own! The Jody Victor crew came across a recipe for just that!
1 1/2 to 2 cups of vodka (for gluten free, choose a non-grain alcohol)
1/2 cup of coffee beans, ground coffee beans, or instant coffee
You will grind your beans if you are using whole beans (grinding enough to equal 1/2 cup.) Place the vodka into a blender and add the coffee grounds to the blender. Blend for about five minutes. Don’t let the mixture get too hot.
After this you will need to strain out the grounds. In the blog post, the author said the coffee didn’t drain well through a filter and recommends using a muslin bag to extract the grounds.
If you want an even stronger extract, you can put the strained liquid back into the blender and add more grounds and straining again. You can use the extract along with chocolate flavors to make a lovely mocha flavor. Use it to make coffee flavored ice cream as well.