Hummingbird Birthday Cake

When it comes to birthday celebrations, I am a firm believer in home-made cake. Anyone can go to the store and pay for a cake, but it will likely be missing some of the magic. There may be some joy in the tippy-toeing over counters and selection of icing color, but there won’t be that love and care delicately (or not so delicately) folded into the flour, tucked underneath the frosting. I think the best presents come in the form of chocolate cookies made from scratch, so it just follows that the cake must also come from human hands, not a machine. All the better when it’s from someone dear.

Last week we threw a birthday party for my mother-in-law. We hosted a dinner with both our parents and the grandparents, gathering around a table of freshly baked brioche buns, home-made turkey patties, and fresh produce in that construct-your-own-hamburger kind of way. Obviously, I baked a cake for celebrations sake, one that I think is worth sharing. The recipe itself isn’t my doing. I must admit that I stole that from The Kinfolk Table, a book that we saw sitting on the shelves of an AirBNB in Melbourne and one that I am currently going through, trying one recipe a week. All have been wonderful additions to my stash of recipes, but none have been as fitting or fantastic as the Hummingbird Cake.

The Hummingbird Cake is the type that one reserves especially for birthdays. Don’t ask me about the name, because its source is left unknown. It has all the special-ness without, say, the fuss. It can be whipped up in a jiffy, and the steps can be broken up around the gift-wrapping and the house-decorating. The ingredients are easily accessible year-round, and the decorating is made easier by the handful of pecans scattered on top to cover the frosting technique. In other words, it’s newbie-baker approved.

I made a few alterations to the original recipe, but the basics still stand. I knew it was a doozy when my roommate ate half of the excess cake that I had sliced off in order to produce flat cake layers. She said it was the best thing she’s ever tasted, and diligently ate away at the left-over cake crumbs, sans icing. I knew it was a killer when our 82-year old grandma exclaimed, “I would literally DIE for this cake” after her first bite. Someone who just survived a recent-knee surgery shouldn’t be making jokes like that. The true test, however, was when our picky grandpa who does not even eat CHEESE or anything more adventurous than beef and potatoes finished his entire slice without a word. That alone says enough.

For me, I think it holds a hint of a memory that is buried in the recesses of my happy, unhealthy childhood. Mornings spent with my mama’s banana bread in hand, or cutting into a fresh pineapple cake. Also, there’s nothing as sentimental as the way my mother-in-law’s eyes lit up when she saw that I had baked her a birthday cake, and the way three colorful candles looked alit atop. The birthday song sung by everyone in the room in the dim kitchen lighting really set the tone for this cake and what was once reserved for someone else’s family’s traditional birthday cake now became one of our own.

May all your birthday cakes be baked by someone you love, for all the future birthdays to come.

Hummingbird Cake

Ingredients:

For the cake:

  • 28 g unsalted butter at room temperature
  • 460 grams Bob’s Red Mill Pastry Flour
  • 350 grams bananas
  • 400 grams granulated sugar
  • 3 grams baking soda
  • 3 grams ground cinnamon
  • 6 grams salt
  • 3 large eggs, beaten and at room temperature
  • 360 milliliters vegetable oil
  • 227 grams crushed pineapple
  • 7.5 milliliters vanilla extract
  • 255 grams organic pecans, chopped

For the icing:

  • 227 grams cream cheese at room temperature (equivalent to one 8 oz packaged cream cheese)
  • 113.5 grams unsalted butter at room temperature
  • 454 grams confectioner’s sugar
  • 5 milliliters vanilla extract

The Process:

For the cake:

  1. I make this cake with two layers, and icing in the middle. I use two 9-inch round cake pans in order to achieve this, and spray the insides with coconut spray. Preheat ovens to 350 degrees F and place a rack in the center of the oven. It is here that you will bake off both pans.
  2. Finely chop the bananas. In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. Add the eggs and oil and stir just until you no longer see any specks of dry ingredients. Fold in the bananas. Stir in the pineapple, vanilla, and half of the pecans. Reserve the other half of the pecans for topping the cake.
  3. Divide the batter equally between both pans, ad set them on the middle rack. Bake, rotating halfway, for a total of 30 minutes or until a tester inserted in the center of the cakes come out clean. Transfer the cakes to racks and cool in the pans for ten minutes before inverting out. Inverting too soon can compromise the structure of the cake. After cooling, invert them directly onto a rack and cool for at least one hour.
  4. After the cake has cooled, trim off the excess on the tops of the cake, to get nice flat cake layers.

For the icing:

  1. While the cake cools, beat the cream cheese and butter with an electric mixer on medium speed until light and fluffy, about three minutes. Decrease the speed to low and add the confectioners’ sugar and vanilla gradually. Beat until light and fluffy, about another three minutes.
  2. To assemble, start with a bottom cake layer. Spread the frosting on top of it and sprinkle with some pecans. Then stack the second cake layer on top. Ice the cake on the sides and the top with the rest of the cream cheese frosting using a spatula. Sprinkle the remaining pecans on top of the cake, to cover a newbie frosting job.
Can’t frost to save your life?
No problem! Its a home made cake. Proof is in the icing.

Repeat for special birthdays to come.

Cafe Nico

It’s winter time and citrus fruits abound. Sweet, juicy, and bright, the perfect contrast to gray weather and chilly bones. Hence, just the right time to share an orange infused latte recipe (‘cuz it’s been a while), as inspired by our favorite local coffee shop, Hopper and Burr’s, Cafe Nico.

This drink has it all. It starts with orange peels, simmered and candied with sugar and water to create a lusciously subtle homemade orange simple syrup. Nothing like a little zest to give you that early morning kick, much appreciated after an invigorating 6 am yoga session. A few teaspoons (plus or minus a dash) coat the bottom of a shallow mug, or better yet, a small 4 oz. glass, followed by a rich and creamy espresso pull. Currently at our house, we have the Decaf Sumatra Mandheling from Portola Coffee Roasters, with dark fruit, earthy, chocolate, and herbal notes, or the Karinga AB, also from Portola, with black currants, melon, lemon-lime, and herbal tones. The latter imparts an additional layer to this citrusy drink. To round everything off, we sprinkle the top of the espresso pull with a dash of cinnamon, to add warmth to the winter season. If you are feeling up for it, I would mix in some orange zest with the cinnamon prior to adding it to the coffee. Off course, the drink wouldn’t be a latte without a little bit of steamed milk. I find that the ratio of a 4 oz glass allows for equal parts orange syrup and steamed milk, which is my preferred combination. The latte will appeal to those looking for just a hint of orange zest. Whether you choose to drink in one gulp or in tiny sips, it is sure to take you to the warmer summer days ahead.

Tools You Need:

There are a few gadgets that you will need in order to make a Cafe Nico at home. These are some of our gadgets that we are impartial to.

  • Scale – I own this one, because it weighs heavy-enough things for bread-making as well. I also like this because I can toggle between grams and ounces. Mike has this one that he uses for coffee exclusively, which is what we mostly use when measuring coffee bean and water weight. It is especially useful since it has that timer, essential to latte pulls and drip-coffee!
  • Grinder – The grinder plays a huge role in the quality of your brew (or espresso, or latte, or what-have-you). We used to just live with the results of a sub-par grinder, until last Christmas, when our gift to each other was a high quality grinder that has been spewing out delicious pours ever since.
  • Espresso Machine – We humbly have a simple espresso machine, which also makes it affordable for the newbie or occasional coffee drinker. One day, we would love to up to a Marzocco (I dream of white), but until then, this espresso machine of ours makes some great espresso shots.
  • Tamp – Mr. Debtist has been dreaming of upgrading our tamp to, say, one that actually fits. Just recently, we did just that and it has done wonders for improving the quality of our espresso shots. This is the one we own. I love the look of it, but more importantly, the feel too, as it’s got a nice weight.
  • Portafilter – We upgraded to a bottomless portafilter over a year ago. The biggest pro is that it allows us to check for the evenness of our tamp, ensuring that the coffee is well distributed under the correct pressure, and thus improving our shots to a more even pull of espresso. All that jargon to say, it makes for a tastier and more consistent shot of espresso.

Ingredients:

  • 4-5 teaspoons of homemade orange simple syrup
  • 18 g of coffee of your choice, pulled as an espresso shot
  • Steamed milk of your choosing, the original recipe calls for half – and – half
  • Cinnamon (a dash)
  • Orange zest (optional)

The Process:

  1. Prior to making the coffee, I would pre-mix some orange zest (if using) with the cinnamon. The last thing you want to do is allow the coffee to cool while you scramble for this mixture. You want it to be prepared with a mesh strainer set aside or placed in a shaker for easier sprinkling.
  2. Place 4-5 teaspoons of homemade orange simple syrup at the bottom of your cup or glass. This is the part that allows you to control how citrusy and sweet the drink actually is. Mr. Debtist prefers only 3 teaspoons, whereas I almost always do the full five.
  3. Pull your espresso shot OVER the simple syrup. I use 18.5 grams of coffee ground at the setting of 6A using our Baratza grinder, extracted for 25 seconds to pull 1.5 oz of coffee.
  4. Sprinkle the top of the espresso with a dash of your cinnamon mix.
  5. Steam milk, and top off the drink.
  6. Allow this drink to get you through the winter. Summer is coming.

Homemade Orange Simple Syrup

I am one who is all for making things from scratch, sometimes in an effort to reduce pre-packaging waste, and other times for the sake of being creative. Simple syrups are one of the pantry items that I urge people to make at home. Why? Because the name itself implies its simplicity. It only requires, water, sugar, and whatever taste you want to infuse into the syrup. Once made, these syrups are perfect additions to coffee, cocktails, and baked goods. Today, I share with you this orange simple syrup recipe, which we use to make Cafe Nicos in the winter months.

Ingredients:

  • 1-quart water (filtered or distilled)
  • 1/2 lb. sugar (granulated)
  • 5 oranges (peel only, sliced)

The Process:

  1. Combine the water, sugar and orange peels in a heavy-bottomed saucepan. Stir to combine, bring to a boil and cook until the sugar dissolves, stirring occasionally. Avoid boiling for too long. Once the sugar caramelizes, you know you have gone too far. I have had plenty a time when I’ve burned my simple syrup and had to start over.
  2. Remove from heat, remove the peels and let the syrup cool. The syrup should be slightly opaque, with no hint of brown. Transfer to a bottle or jar. Store in the fridge for longest life.
  3. Add to Cafe Nico.

Rye Pecan Carrot Cake with Cream Cheese Frosting

When it comes to cooking, I find joy in creating complexity out of the most simple and base ingredients. Take carrots, for example. A boring carrot stick is something you pass by on your weekly grocery run in the produce aisle. Orange, stiff, sometimes with carrot top still intact (in which case, a no-waste carrot top recipe, here). A long ways from extraordinary. But when I think of  a well-made carrot cake, my eyes can’t help but twinkle, my mouth salivates. The marriage between sweet, earthy, and spicy undertones signifies a TRUE carrot cake, not disguised by extreme amounts of sugar, as they usually are. The colors of the cake itself remind me of the beauty of fall – orange from the carrots, brown from cinnamon and brown sugar, purple and mossy green from the rye.

Too often, carrot cake is done a disservice. Fatty and sugary sweet isn’t the cake I dream of. If it comes out of the pan shiny, covered in grease and oil, then you know it’s not done right. The texture should be moist, but grainy too. It should be fluffy and crumbly. My favorite way to make it is to keep the carrot shreds long, so that they break up the cake and are featured in their own right, rather than disappear into the flour, overshadowed by bread. With this recipe modified from East of Kitchen, I was able to create such a cake for a Friendsgiving gathering, with plenty of left-overs to boot.

It’s time to do carrot cake justice.

DSC09242

For the cake:

Ingredients:

  • 2 cups pecans, roughly chopped
  • 5 cups carrots, peeled and coarsely grated
  • 4 cups Bob’s Red Mill Stone Ground Rye flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 4 tsp cinnamon
  • 8 large free-range eggs
  • 2.5 cups granulated sugar
  • 2 cups coconut oil
  • 3 tsp pure vanilla extract

The Process:

  1. Preheat the oven to 350F.
  2. Grease two 9-in cake pans and line the bottom with a circle of baking paper and grease that, too.
  3. In a large bowl, combine the rye flour, baking powder, baking soda, cinnamon and set aside.
  4. In the bowl of your stand mixer, beat the eggs until frothy, about 3-4 minutes on medium speed. Add the sugar one tablespoon at a time and beat until the batter has thickened.
  5. With the mixer running on medium speed, add the coconut oil in a slow and steady stream.
  6. With the mixer set on low speed, add the flour mixture, and mix just until combined.
  7. Dump the grated carrots and the pecans in the batter and incorporate with the aid of a spatula.
  8. Pour the batter into your prepared pan and bake for 40-50 minutes, until a toothpick inserted in the center of the cake comes out clean.
  9. Allow to cool on a wire rack completely before removing to a cooling rack. When it is completely cooled, cut lengthwise through the middle with the aid of a serrated knife.

DSC09248

For the Cream Cheese Frosting:

Ingredients:

  • 1 stick unsalted butter, at room temperature
  • 16 oz. cream cheese, at room temperature
  • 3 cups powdered sugar, sifted
  • 2 tsp pure vanilla extract
  • 3 tsp lemon zest

The Process:

  1. In the bowl of your stand mixer beat the butter and cream cheese on low speed until everything is blended.
  2. Add the powdered sugar one tablespoon at a time, with mixer running on low, until everything is incorporated and smooth. Beat in the vanilla and zest.
  3. Refrigerate at least one hour prior.

DSC09238

To assemble the cake:

  1. Place the first cake layer on a serving plate.
  2. Wrap wax paper around the circumference of the cake to create a tall wall to support the building of the cake.
  3. Spoon 2 tsp of milk over the cake. This will keep the cake moist.
  4. Spread a layer of the frosting evenly on top, then place the second layer over.
  5. Spoon 2 tsp of milk, and them spread another layer of frosting.
  6. Repeat with the third and fourth layers. Spread frosting evenly on top. There should be more than a fourth of the frosting reserved for the top layer. Reserve a small amount of frosting for the sides of the cake.
  7. Place the cake into the freezer without removing the wax paper. Let sit in the freezer for 30 minutes to an hour.
  8. Remove the cake from the freezer and remove the wax paper. Ice the sides of the cake with a thin layer of frosting. Place in the fridge for at least one hour to allow the frosting to set.
  9. The cake should be ready to eat afterwards. If you wish, decorate with sprigs of rosemary stems.

DSC09280

 

Simple Almond Oatmeal

Monday night had us feeling tired after a long work day. Which meant we skipped the Monday night meal prep that usually ensues. We grabbed the left over fried rice from the fridge, and decided to worry about the next day’s lunches later. So when Tuesday rolled around and I was sitting at home, hungry, I was short on meal options for lunch, without the want for preparing. Feeling a bit sleepy, what with the fall weather beckoning both me and the cat back into the comfy bed, I was not about to whip out the cutting board and prepare all sorts of ingredients for a full blown meal.

Taking a cue from the cold and overcast late morning air, I instinctively thought to myself, “Oatmeal!” The easiest thing to prepare with ingredients already at hand in the pantry. Additionally, a poor man’s, woman’s meal, and quite in line with slow living. Here, I share with you the barest of oatmeal preparation guidelines. I wouldn’t call this a recipe per say, since every one already knows what making oatmeal entails. Consider it a reflection of what it took to make myself a meal this afternoon.

Related Posts

IMG_1220

Ingredients

  • 2 cups water
  • 1 cup rolled oats (we buy ours from the bulk section)
  • 1/8 cup brown sugar
  • 1/8 tsp ground cinnamon
  • A handful of almonds (also from the bulk section)

There was no plastic involved in the production of this meal.

The Process

  1. Boil the water on the stove in a medium saucepan.
  2. Once boiling, add the oats. Cook, stirring occasionally, for a total of five minutes.
  3. Remove pan from the heat and add the brown sugar, cinnamon, and almonds. Stir well, to incorporate all the ingredients.
  4. Let sit for two minutes.
  5. Add milk or honey, as you see fit.

If you’re like my grandmother, pour milk into the bowl until the oatmeal resembles cereal … and then some. If you’re like me, eat it plain as can be, enjoying it wholly. It’s a meal that can never be eaten slowly, no matter how late I was running for school. Unlike french fries or chips, the best way to eat oatmeal is by small (tea)spoonfuls . Slowly sneak back underneath the sheets and sidle up next to the cat, staring out into the world outside as you lose yourself in thought; of younger years, of simpler days, of what’s ahead.

Vegetable Dumplings

The quest for hunger-satisfying meat alternatives progresses as we trudge on through this vegetarian challenge. It has been two and a half weeks, not without relapses. I admit to taking the path of least resistance when I was offered a slice of pepperoni pizza at work, and the chicken empanada did not help either. Although neither I nor my husband foresee a long lasting meatless dining adventure, we have decidedly enjoyed discovering new vegetarian recipes together over the course of the past few weeks.

One such scenario where I miserably failed at resisting temptation was when we went out to our favorite ramen place for lunch. The bowl comes with chashu, and though I gave almost half of it to Mike, I still happily digested the first half before deciding that it was enough. I was brainstorming of alternatives to chashu meat, without getting the vegetarian bowl, when I came across this idea: Chashu donations to lucky Mike, and I will simply order a side of vegetarian dumplings to eat with my ramen. Which then had me thinking about vegetarian dumplings, the makings of which could not wait until the next ramen date. So I embarked on a journey to make my own.

Aligned with my practice of avoiding plastic like the plague at the grocery store, I have given up frozen foods for over a year now, amongst other things. Which also means passing up on extremely convenient, pre-made dumpling wrappers that my mother used to get when I was a child. I had to make these dumplings from scratch. Considering my new baking habit, it wasn’t all that foreign to me to make dumplings using flour and water. Off course, one could go the convenient route, but with Mother Nature in mind, I decided to make this recipe in the kindest I knew how.

The Ingredients

DSC08319

Fresh Dumpling Wrappers

  • 2 cups unbleached all-purpose flour
  • pinch of salt
  • ¾ cup boiling water
Dumpling Filling:
  • Vegetable oil
  • 1 tablespoon minced ginger
  • 1 peeled and minced garlic clove
  • 3 cups shredded cabbage
  • 2 cups chopped mushrooms
  • 1½ cups chopped green onion
  • 1 cup shredded carrots
  • 2 tablespoons soy sauce
  • sesame oil for frying
  • salt and pepper to taste

The Process:

 

  1. While the water is boiling, mix the salt and flour in a bowl. Add the water, and using a stand mixer with a ceramic paddle attachment, mix the water into the flour. It will still be crumbly when you switch to the dough hook, and knead the dough for 7-8 minutes. After kneading the dough, cut the dough in half. Make each half into a round bagel shape but forming it into a ball and then using both thumbs to push a hole through the center. Allow the bagel rounds to rest at room temperature for 20 minutes.
    DSC08330
  2. Meanwhile, cut up all the veggies. Once everything is chopped, heat vegetable oil in a wok. Add cabbage, ginger, and garlic. Stir fry over medium-low heat until cabbage has wilted. Add mushrooms, green onions and carrots, and continue to cook for 5 minutes more. Add soy sauce and a bit of sesame oil to your taste. I typically don’t even add salt and pepper, but you can.
    DSC08334
  3. At this time, the dough should be ready. Using a tortilla press, I shape the dough into small rounds. I then make the dough even thinner using a rolling pin, compressing the dough into a very thin, flat disk. Depending on the consistency of the dumplings that you prefer, you can go as thick or thin as you want. Typically, if I am going to fry the dumplings, I go for a thinner wrapper. If I am going to steam the dumplings, I like a thicker piece.
    DSC08339
  4. Place a scoop of the vegetable mixture in the center of the dough wrapper, and then fold the dough in half. Wet one edge with water, and then fold the other edge over and over again to create the dumpling design.
    DSC08343
  5. You can immediately cook them, but I prefer to lay them out on a tray and place them in the freezer. Once frozen, you can package them in a Tupperware and they can stay frozen for up to a few months.
    DSC08349

 

When we want to cook them, we just toss them on a hot frying pan, or steam them while the rice is cooking in the rice cooker. This time around, we decided to eat them with a bowl of hot ramen, summer nights notwithstanding.

DSC08352

 

 

Vegetarian Coconut Curry

We’ve kind of took it upon ourselves to create a frugal challenge that requires us to become vegetarian for a week. The progress report: Grocery bills have been less than $40 for two, sufficiently providing three meals per day, seven days a week. Frugal challenges for the win! As if this wasn’t enough, the past few weeks, I’ve indulged myself in an even bigger challenge, one spurred by a visiting 24-year old cousin from Virginia. Her recent visit divulged the fact that she has been pescatarian for two years, in an effort to be non-contributory to the food industry’s ways. I did give up beef one year ago, along similar lines of reasoning, but could not fathom giving up anything more (this fear driven by a love of bacon). But her youth and drive to make a difference was very inspiring. I have a lot of friends who have gone pescatarian. Additionally, I know of two people who gave up meat at 8 years old. If I could be whole-heartedly against plastic, why can’t it be the same of food? I bade farewell to my far-off cousin with the promises of at least trying it. Off course, I decided to time my first week of trials with this month’s frugal challenge of vegetarian meals for one week.

The results are two-fold. Extreme sadness and ill-conceived hunger at all times. Giving up chocolate was easier than this. It’s not like I haven’t gone vegetarian for a week before. It’s just that I’ve never done it knowing there’s possibly of a week (or lifetime) or pescatarianism after. On the other side, experimental recipes galore unleashes an innate happiness that only creation can.

Related Posts

Before we grocery shop, we always write a list. Firstly, because I am type-A. Secondly, because I despise wasting time in uncertainty. And lastly, to avoid getting any unnecessary items. Especially junk food and snacks! So when we were brainstorming for a week of vegetarian dishes, it was Mike who suggested trying an Indian dish. Some may call us crazy for trying a curry in mid-summer heat, but I wasn’t mad about the results. Plus, any excuse to eat rice is welcomed in my culture.

We’ve made curry before, but usually in the fall and winter, filled with squashes and, well, meat. We decided to try something a little different, with more summery ingredients. This recipe contains a good blend of spices, including bold Cayenne pepper. There’s a kick with every spoonful, balanced by Jasmine rice. It does already contain potatoes though, so if you are bothered at all by endless starches, maybe skip the rice. It tastes just as well as a soup! The carrots was Mike’s addition, and the spinach was mine. As with everything, personalize it however way you wish with your own selection of greens. Our recipe, below:

DSC08164

Ingredients:

  • 1/3 cup cooking oil
  • 3 heirloom tomatoes, chopped
  • 1 1/2 teaspoon salt
  • 1 teaspoon turmeric
  • 1 tablespoon crushed cayenne pepper 
  • 1 cup water
  • 1 pound potatoes, peeled, and cubed
  • 1/2 pound green beans, trimmed and cut in 1 inch pieces
  • 1/2 cup coconut milk
  • 1 bunch of fresh spinach, washed and chopped

The Process:

  1. In a medium pot over medium-high heat, combine the oil and tomatoes and simmer for four minutes. You don’t want to burn the tomatoes, but you do eventually want their juices to come out. The tomato paste will go a long way with this dish.
  2. Stir in the spices and cook for another 4 minutes.
  3. Add the water and potatoes and bring the mixture to a boil. Reduce the heat to low, cover and cook for about 10 minutes. It may be that you’d need to add more water. Don’t let the dish dry out.
  4. Add in the green beans, cover and cook 5-8 minutes more, or until potatoes are tender.
  5. Stir in the coconut milk and increase heat to medium. Once the mixture comes to a boil, add the spinach and stir, allowing the spinach to wilt, about 15-30 seconds. I personally still like spinach looking vibrantly green. The color makes it taste better, or so I tell myself. Once the spinach is wilted, it is ready. Serve and enjoy!
  6. Optional: Globs of Jasmine Rice on the side, stray rice included.

DSC08168

Frozen Sweet Latte Recipe

This post may contain affiliate links. Please see my disclosure to learn more.

It’s summer in Southern California, and my frugal self can’t help but turn on the AC once the loft nears 90 degrees Fahrenheit. In a moment of weakness (I blame the heat), we went to our favorite local coffee shop in Santa Ana last Sunday, to reap the benefits of their AC in lieu of turning ours on. Which also is a confession for: we ordered coffee at a coffee shop, something we haven’t done in a while. Despite the regrets of spending $11 in exchange for two hours of AC time (we stayed until closing hour), we were introduced to a splendid drink, which they call the Frozen Sweet Latte.

DSC08031
Hopper and Burr’s Frozen Sweet Latte

The drink comes from a slushie machine, and while $5.50 a glass seems like a steep price, the joys of sipping one of these babies as icy crystals twinkle on your tongue is indescribable. It’s enough to evaporate any heat wave (well, the AC in the shop helped). Regardless, once we had a taste of their medicine, we just knew we had to replicate it, or at least try. Hence, the sharing of a similar, but slightly different, frozen sweet latte recipe. Without a slushie machine, we made up for their textured ice crystals with a more distinct taste of espresso. Here’s how you could avoid paying for coffee, and sit through another hot afternoon in a blazing room.

Makes 6 servings

Things you need:

    • Blender – You’ll need a blender to mix all this goodness right before serving. Having worked at Jamba Juice for almost two years, a blender was one of the first things to go on our registry. No Annie Banks Mackenzie crying over a blender as a wedding gift here (Father of the Bride fans, anyone?). This is the one we own.
    • Scale – I own this one, because it weighs heavy-enough things for bread-making as well. I also like this because I can toggle between grams and ounces. Mike has this one that he uses for coffee exclusively, which is what we mostly use when measuring coffee bean and water weight. It is especially useful since it has that timer, essential to latte pulls and drip-coffee!
    • Grinder – The grinder plays a huge role in the quality of your brew (or espresso, or latte, or what-have-you). We used to just live with the results of a sub-par grinder, until last Christmas, when our gift to each other was a high quality grinder that has been spewing out delicious cups of Joe ever since.
    • Espresso MachineThis is the machine we’ve been using to sling espressos since before I knew what an espresso was. It’s a very affordable espresso machine, with is the main reason we chose it over others. One day, we will upgrade, but for now, it does the job.
    • Freezer safe bowl – Honestly, we just use a glass Tupperware to store the coffee in the freezer. We have a Tupperware set similar to this one.

Ingredients:

  • 1 cup of espresso
  • 1 cup of milk
  • 1/4 cup sugar
  • 6 cups of crushed ice

The Process:

  1. Pull 1 cup of espresso from the espresso machine. We had to pull approximately 4 espresso shots, at 20 grams of freshly ground coffee beans extracted at 25 seconds each shot.
  2. Pour the espresso in a freezer safe bowl. Add the sugar and mix until the sugar has completely dissolved.
  3. Add 1/2 a cup of milk.
  4. Freeze in the freezer for at least 8 hours.
  5. Thaw slightly in the fridge right before use. We placed it in the fridge for approximately one hour.
  6. Transfer to a blender with 1/2 cup of milk. Add 6 cups of crushed ice (depending on the consistency you want).
  7. Blend on high until thoroughly mixed. We still wanted some crushed ice pieces in there.
  8. Pour into 6 glasses. Sprinkle with freshly ground coffee.
  9. Enjoy with a metal straw.

DSC08080.jpg

The Verdict:

Our version is definitely not as light as theirs, but if you really like the taste of coffee, the flavor stands out more in this version. If you could budget out $5.50 a glass, it’s still worth trying out their slushie machine version at Hopper and Burr. Really, the texture is better than ours! The owner, Severson, is doing other pretty neat stuff worth checking out too.