Chocolate Coffee Lover’s Delight 

This intoxicating blend of chocolate and coffee is the perfect compliment for a weekend curl up on the couch, and maybe a bottle of red…

Ingredients

- 2 cups non-fat milk

- 1/2 cup sugar

- 1/2 cup unsweetened cocoa powder

- 2 shots Café Campesino Fair Trade Organic Coffee

- 3 teaspoons cornstarch

- 1/2 cup chocolate chips (semi-sweet or milk chocolate)

- 1 1/2 teaspoons vanilla

- small chocolate bar for garnish (optional)

- whipped topping for garnish (optional; see below for a cool recipe from last issue!)

Directions

- Pre-measure all ingredients.

- Heat milk approximately 3 minutes over medium heat, stirring frequently. Add sugar, cocoa powder, coffee, cornstarch and chocolate chips. Stir constantly for 6 minutes or until mixture becomes thick.

- Remove from heat and add vanilla. Divide among 4 small ramekins or serving bowls.

- Cool for 20-30 minutes. Garnish with chocolate curls or whipped cream if desired and serve.

Jimmy’s Winter Whipped Cream

This month, we feature an eclectic recipe that pairs well with a variety of holiday desserts; it’s especially effective in evening out the super sweetness of Pecan Pies.

Ingredients

1 Pint Heavy Whipping Cream

1 Tablespoon Reese’s Pieces

¼ Teaspoon Cinnamon

¼ teaspoon nutmeg

¼ teaspoon Peppermint Snow

¼ teaspoon vanilla

¼ cup real maple syrup

¼ cup eggnog

1 to 2 tablespoons peanut butter

1 shot Cafe Campesino Espresso

Preparation

Whip heavy cream in hand held blender on low for 3-5 minutes

Add Reece’s pieces, nutmeg, cinnamon, vanilla, peanut butter; blend on medium until almost desired consistency.

Finally, eggnog, maple syrup, espresso and peppermint shavings and blend for another 3-5 minutes, until it is the texture of whipped cream. Garnish with cinnamon or Pirouette sticks.

The finished product should be full of holiday flavor, and can be used on top of ice cream. Or, put some on a cappuccino or in your Café Campesino fair trade coffee!

Fair Grounds wishes to thank all of you who have been checking out our recipe of the month; it’s been one of our most popular sections. This month, we highlight a holiday favorite that can be nicely coupled with any one of our popular espresso coffees.

Italian Eggnog

Ingredients

2 large eggs
2 cups Demerrera sugar (Also known as “Sugar in the Raw”)
¼ tsp. nutmeg; dash of cinnamon and vanilla
8 oz. whole milk
2 oz. cream (half and half)
3 oz. (two shots) of your favorite Café Campesino Espresso blend
cinnamon sticks (for garnish)
Optional: 2 oz. sambvuca*

Preparation

Blend eggs in blender for two to three minutes (you might want to start brewing your espresso now).*

Add sugar and blend for another one to two minutes.

In another container, add cream to the milk.

Add brewed espresso to milk/cream mixture.

Add nutmeg, vanilla, cinnamon (and alcohol, if desired) and stir thoroughly.

Add entire mix to the blender.

Blend, then chill before serving in tall, iced glasses with cinnamon sticks.

Autumn Apple Coffee

Ingredients
1.5 to 2 cups Café Campesino coffee, brewed (depending how strong you like it)
1 cup apple juice
2 cinnamon sticks
2 orange slices
2 cloves
¼ teaspoon ground allspice
2 teaspoons brown sugar or honey
¼ teaspoon nutmeg

Preparation
In small or medium saucepan, simmer all of the ingredients except the coffee, cinnamon sticks and orange slices.

Brew the coffee while you warm the above ingredients for three to four minutes on low to medium heat until the smoke starts to rise. (If you are using French press, this works out perfectly, since the recommended brewing for the perfect french press is also four minutes.) Add steaming coffee to the saucepan for about a minute.

Use a fine strainer to strain the coffee-apple mixture into two mugs. Garnish with cinnamon sticks and orange slices.

The result is an initial spice with a medium coffee finish. This recipe yields two double strength cups. Serve with graham crackers or your favorite fall treat!

Read the full November newsletter

Bean Bark Café

Just as I type this, my words and experience serve as evidence of the creative spin and intoxicating euphoria granted by this month’s feature recipe, a classic combination of chocolate and coffee with a Fair Trade angle.

What you’ll need:

• Fair Trade Bean Bark from Koinonia and Café Campesino
• Your favorite Fair Trade Café Campesino Coffee, brewed
• A saucer or small dish

The Method:

It’s quite simple. Place a chunk of your bean bark on the saucer. Take a bite. Next, enjoy a sip of coffee. Indulge as the chocolate dissolves and finds its way over the right taste buds. Continue to alternate the two as needed. The result will be a rush of clean flavors, a tantalizing finish, and a lingering caffeine buzz created by a marriage of Fair Trade products that will differ greatly from that of coffee alone.

I strongly recommend having a steady supply of bean bark on hand at all times throughout autumn!

Here is another take on Bean Bark for those of you who prefer white chocolate:

This recipe serves approximately 10 people…

Change to: Servings US Metric

This creation makes about 10 snack-size servings. We recommend pairing with our coffee, as indicated above

100% Iced Colombian Coffee, Simple and Beautiful…

List of Ingredients:

Cafe Campesino Colombian Medium Roast Coffee
Cracked Ice
4 tablespoons of Fair Trade organic sugar, stevia or agave blend

1.  Brew up a pot of our Colombian coffee (approximately 2 tablespoons of ground coffee for every 6 ounces of water).

2.  Fill your blender half way with your brewed coffee and add cracked ice, topping off with the sweetener of your choice.

3.  Blend until you have a frothy foam.

4. Drink, blend, repeat, enjoy!

Join Our Coffee Club!

Read the full September newsletter

COFFEE CINNAMON BARS

1 c. brown sugar
1/4 c. shortening
1 egg
1/2 c. water
1 1/2 c. flour
2 tbsp. hot Fair Trade coffee 1 tsp. baking powder 1/2 tsp. salt
1/4 tsp. baking soda
1/2 c. raisins
1/4 c. chopped nuts (opt.)

1/2 tsp. cinnamon

GLAZE: Beat 1 cup powdered sugar, 1/4 teaspoon vanilla* and 1 tablespoon and 1 1/2 teaspoons milk until smooth.

Mix brown sugar, shortening and eggs. Stir in remaining ingredients. Bake in 9″x13″ pan at 350 degrees for 18 to 20 minutes.

When warm, drizzle glaze over top and cut into bars.

*Try Madagascar vanilla for a more powerful flavor.

Shop Cafe’ Campesino and create your own recipe, then share it with us!

E-mail Jimmy at jimfoglio@hotmail.com with creative ideas for publication consideration.

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Recipe of the Month

Brought to you by Rebecca Young of Cafe Campesino

Greek Frappe – For the past thirty years, this has been the preferred coffee preparation method in Greece.  This recipe makes one serving.

§ 1 ½ cups strong brewed Café Campesino coffee, cooled

§ Sugar

§ Milk

§ Ice cubes

1. In a shaker or blender, mix together coffee and sugar to taste. Shake contents for about 30 seconds or blend for about 10 seconds. The result should be simply foam.

2. Pour into tall glass and add ice cubes. Add remaining water and milk to taste. Insert straw.

3. Milk and sugar are optional and according to taste.

Editor’s Note:

This recipe is a great way to make a naturally foamy frappe. Some highly processed trendy store-bought refrigerated coffees — even ones that tout their “natural” ingredients — still contain the food additive potassium diphosphate to create their foamy textures. Although generally regarded as “safe,” potassium diphosphate can still cause skin irritation, and at large doses even make you sick. Its chief function is to neutralize acid, something you don’t need to do if you have an expert roaster like Lee Harris! This is just one more reason to enjoy organic fair trade coffee from Café Campesino.

Shop Cafe’ Campesino and create your own recipe, then share it with us! E-mail Jimmy at jimfoglio@hotmail.com with creative ideas for publication consideration.