Black Forrest Latte (Hot & Cold)

Black Forrest is one of the earliest and most popular espresso-based flavor variant used by coffee shops dating back to the  late 90's. It stems from the wave of "drinkable desserts" of that era, with honorable mention going to Tiramisu and Chocolate Mousse.

A healthy, home-made version minus
the whipped cream & garnishing 

Over the years, Black Forrest has either evolved or morphed into many other names (with minimal twist and/or add-on) like Dark Cherry Mocha, Berry Mocha, Mocha Red Velvet, etc., yet the core ingredients consisting of espresso, cherry syrup (cherry brandy/liquor), chocolate syrup/sauce and milk remain.

Here is a cold and hot version of this timeless drink. Pick one depending on the mood you are in, or have both if tummy space permits!

Iced Black Forrest Latte, 12-ounce

Ingredients: Double-shot espresso (30ml per shot), 15ml Stasero Dark Chocolate Sauce, 30ml Stasero Cherry Syrup, 120ml fresh milk

Step 1: In a mixing container combine Double-shot espresso, Stasero Dark Chocolate Sauce, and Stasero Cherry Syrup. Mix well until fully incorporated.

Step 2:  Fill a 12-ounce glass with ice, then pour the Cherry-Mocha mixture into it. Top with whipped cream (optional) and maraschino cherry, and add chocolate shavings for that full Black Forrest effect!

Black Forrest Latte (Hot version), 8-ounce

Ingredients: Double-shot espresso, 15ml Stasero Dark Chocolate Sauce, 30ml Stasero Cherry Syrup, 60ml milk

The do-it-all Jura Ena9 Espresso Machine

Call me spoiled, but this version was simplified thanks to my Jura Ena9 do-it-all espresso machine, with a one-touch LATTE-button. 

With its pre-set feature, one touch of the "Latte Macchiato" button,
it automatically steams the milk for you...

Then dispenses the espresso shot after!

Finished product prepared in less than a minute! 

Garnish this drink whichever way you want, I simply topped this drink with more Stasero Cherry Syrup!

Here's wishing everyone Happy Holidays!!! Caffeinated & Creamy Cheers...

Chunky Choco-Chocnut Frappe

Getting your kid(s) to eat fruits and veggies is every parent's dilemma. Fool them once maybe twice, making it a healthy habit is a taller order. Fortunately for me, my soon-to-be 8 year old has a well-seasoned palette, enjoying healthy/nutritious dishes like pesto pasta, ampalaya (bitter gourd) omelette, minestrone soup (minus the beans), and most fruits available locally (apples, bananas, grapes, etc). My wife and I make it a point to make our dishes "creative", sneaking-in the healthy stuff either as an infused ingredient, sauce or as a garnish. We are also conscious not to define the dishes literally, at least not now, given a child's vast imagination in general. Case in point LENGUA (ox tongue) with mushroom sauce, which kiddo perceives to be "roast beef" is a dinner staple in our household.

For this new post, inspiration was drawn on healthy drinks easily prepared and served in the confines of one's abode - saving you time, cash and best of all the unnecessary calories. Ripe banana is "sneaked in" not only to add a healthy dimension to it,  but to provide added flavor, stabilized body and mouthfeel as well. Proud to mention that the finished product will be used as a Yuletide Signature Drink of a Five-Star Hotel starting next month, with a catchier name to it compared to mine.

Ingredients for a 16-ounce drink:

3 tablespoons (approximately 50 grams) Far Skyes Vanilla Frappe Powder Base
Double Shot Espresso (approximately 60ml), I'm using Boyd's Premium Roast Arabica
10ml Stasero Hazelnut Syrup
1 Ripe Banana
3 pieces Chocnut OR Reese's Peanut Butter Cups
10ml Stasero Dark Chocolate Sauce (for garnish)

Procedure:

Step 1 In a Blender dissolve 3 tsablespoons Far Skyes Vanilla Frappe Base with 2-shots espresso and 10ml Stasero Hazelnut Syrup

Step 2 Add 2 pieces Chocnut and 1 ripe banana and blend for 5-10 seconds

Step 3 Fill a 16-ounce tall glass with ice; pour into blender and blend until crushed & smooth

Step 4 Pour into tall glass and let your creative juices flow by garnishing with Dark Chocolate Sauce, and 1 Chocnut (I topped my drink with steamed milk froth and poured the Chocnut on top of it). Serve and enjoy!!!

Now who says delicious and healthy can't intertwine?! Happy Thanksgiving to all!

so easy to make even an almost 8-year old can do it!

Frozen Hot Chocolate (Home Version)

courtesy of somethingswanky.com

Established in 1954,  SERENDIPITY 3  is a New York institution best known for its decadent desserts, particularly its infamous Frozen Hot Chocolate!

The chocoholic dessert-drink made even-more popular by Jonh Cusack's movie (with Kate Beckinsale) with the same title has tickled my fancy, thus I'm sharing with you an easy to make, home-version (not to mention tummy-friendly) of this masterpiece. Come to think of it, the timing is simply apt with "heart's day" just around the corner.

our Serendipity 3 date in April 2006,
225 East 60th Street New York City

Frozen Hot Chocolate Drink (16-ounce)

Ingredients:

3 ounces (90ml) Stasero Dark Chocolate Sauce
2 tablespoons (25 grams) Far Skyes Vanilla Frappe Powder
1.5 cups milk (fresh or skimmed depending on your dietary preference)
3 cups ice
whipped cream (optional); or could be substituted by milk froth as shown in our Seasalt Caramel Latte post
chocolate shavings (or chocolate sprinkle) for garnish

* for Javaholics, a possible variation is to add 1-shot Espresso or 1 teaspoon instant coffee

Procedure:

Step 1: In a blender, combine the Far Skyes Vanilla Frappe Powder with milk until dissolved

Step 2: Add the Stasero Dark Chocolate Sauce and blend again fully incorporated

Step 3: Add the ice and blend until crushed

Step 4: Pour into wide-mouth glass and top with whipped cream (or frothed milk) and garnish with chocolate shavings (or your favorite sprinkle)

Serve and enjoy!!! Happy Valentines Day to all...

Caramel-Mocha Frappe

As requested by one of our loyal blog follower, we are preparing an easy-to-makeCaramel-Mocha Frappe recipe which could be done in the comforts of one's home. This is a follow-up recipe to the "Raspberry-Mocha Frappe" article we did last December 2010, which ranks among the top viewed post of this young blog.

Caramel-Mocha Frappe is one of the all-time most ordered drink for both international and local coffee chains. CARAMEL in simple definition is "burnt sugar" or sugar heated with a little water until golden brown. The darker the color, the bolder and less sweet it becomes (milk, cream, or butter is added to enhance the viscosity and richness of the caramel). "FRAPPE" could be interchanged with Macchiato, Latte or Frappucino, depending on the dairy dose and equipment used in preparing the drink.

The ingredients are as follows (to make a 16-oz finished drink):

 

3 tablespoons Stasero Frappe Base (this premix contains sweetener and creamer/"dairy" part already)*
2-shots Far Skyes Premium Roast Arabica espresso (roughly 30ml per shot x 2 = 60ml)**
15ml Stasero Caramel Syrup
15ml Stasero Caramel Sauce (for garnish)
Ice

     * should you opt to use fresh milk, substitute 3 tablespoons Stasero Frappe base with 60ml fresh milk
   ** other espresso blends could be used, I just happen to have that ready in my espresso machine



Procedure:

Step 1: in a blender, combine the Frappe Base, Espresso and Caramel Syrup - blend for 10 seconds.

Step 2: using a 16-ounce cup, fill it with crushed, cube or tube ice. Pour into the blender with the mix and blend again for 15 seconds.

Step 3: Pour into 16-ounce cup and garnish with whipped cream (optional) and top with Caramel Sauce!

Sipping this drink in the comforts of one's home is a fine  luxury, considering the amount of time, gas and money saved than leaving the house just to get your caffeine fix. A real Home Run!!! Enjoy!!!

Far Skyes Enterprise

Since 2003, Far Skyes Enterprise, a humble husband and wife tandem,  has been importing and distributing Stasero Flavored Syrups and  Frappe Powder  from Seattle, USA (www.farskyes.com). At present, the Stasero brand ranks among the top supplier of fine quality products  to various coffee shops, bars, milk tea places, restaurants and institutional accounts all over the Philippines AND some parts of South-East Asia. The relative success can be attributed to the owners' resourcefulness, dedication and commitment to total customer satisfaction.

In 2007, Far Skyes forged an alliance with Mr. Robert Francisco, President of Boyd Coffee Company, Philippines, in combining their product lines and connections to further expand their respective market share. Boyd Coffee is the pioneer and arguably the leading coffee roaster in the country. Furthermore, it is the first coffee roaster to gain HACCP Certification, an achievement essential in today's increasing quality standards.

The possibilities are endless, and the future looks even brighter for Far Skyes, as new products and offerings are lined-up to be always a step-ahead of competition in the dynamic food and beverage market. Cheers to even greater heights, and infinite success!