Your Coffee

For years I've relied on store-bought eggnog, then trolled my cabinets for whatever liquor I could throw in. And that was good enough. But then I had an Eggnog Latte, and instantly fell in love. The only thing that could make eggnog better was the addition of my favorite caffeinated treat - coffee. So when I decided to create an eggnog latte recipe at home, I wanted the eggnog to be the very best. And for that, I had to make it myself. In this video, I'll show you how to make homemade eggnog, and use the eggnog to make Eggnog Lattes at home.

**MICROWAVE TIMES MAY VARY** I'm using a 1000 watt microwave. You may need to decrease or increase your cooking time depending on the wattage of your microwave at home. This is only the best mug cake I've ever had, it's one of the best chocolate cakes I've had, period. The final recipe is a rich, decadent cake with a molten center and a fudgy topping. The coffee brings out a dark chocolate flavor that's irresistible. It's a dish for people that love licking the batter from the mixing bowl. If you don't have access to an espresso machine, double-strength coffee will work. If you are entertaining for people who don't like coffee, replace the coffee with water in the recipe. And because it's egg-free, you don't have to worry about under-cooking the center.

Sweet Cuban coffee, rum, chocolate and mint. These are the rich flavors of the Patriota cocktail. The Patriota is a cocktail created by Laura Marnich for the Bacardi Legacy Competition that features the flavors of Cuba and celebrates the legacy of Emilio Bacardi Moreau, son of Bacardi's founder, who fought for independence from Spain. The recipe was created for the Bacardi Legacy Global Cocktail Competition in 2015. The ultimate finalist will be chosen in 2016.

Using a french press couldn't be more simple. In fact, I'm convinced the french press was designed for people like me. Once you get a couple simple calculations out of the way, it's hard to make a bad cup of coffee. No dials, special buttons, or settings. Just coffee, water, and time. And I know "measuring things" and using scales can come off as "pretentious" to some coffee lovers, but trust me -- the extra couple of minutes you spend dialing-in the right coffee measurement can mean night-and-day in terms of flavor. If you'd prefer to keep it simple, eyeball it and call it a day. In the end, if it tastes good to you, that's all that matters. :) But if you're interested in getting the BEST possible flavor from a press pot, there's a couple steps measurements you'll have to make. The tricky part is nailing down the proper amount of coffee to use; and this is largely decided by how much water your particular french press holds. We call this the water-to-coffee ratio. A good place to start is using a: 16:1 ratio (16 parts water for every 1 part of coffee.) As you'll see in the video, we use a scale to determine how much water your specific french press holds, and then use that number to calculate how much coffee you should use. If you don't have a scale, I highly recommend getting one. If not, you can use 2 tablespoons of ground coffee for every 6 ounces of water. French press coffee is also very versatile, because you can easily get a range of brew strengths, from very blonde to a very dark, all from the same device, which means you can tweak this recipe to make the perfect cup of coffee at home that's just right for you.

They key to this drink is the "Thai Tea". This isn't your ordinary black tea. In fact, contrary to its name, it contains a lot more than just tea. Thai tea comes specially packaged with distinct spices, flavors, and colors added to the leaves. Its taste and color are reminiscent of an orange creamsicle. You can purchase Thai Tea (sometimes labeled Thai Tea "Mix") at almost any Asian market for next-to-nothing. Amazon sells it as well. There's a couple important things to note when using Thai Tea, though: 1. Traditional Thai Tea mix contains food coloring. 2. The orange coloring will stain surfaces, so be mindful about spills or using white utensils. 3. It is totally worth the hassle. I prefer Vietnamese or Thai-style coffees for this, since their bitterness plays well with the sweetness of the condensed milk and sugar. Cafe du Monde is a great alternative.

Pumpkin Spice Lattes and Syrup can easily be made at home with this fun coffee recipe using REAL pumpkin. I think you'll find this similar to the flavor of Starbuck's pumpkin spice latte, but with a bit more natural pumpkin flavor. It's the best coffee for a chilly, fall day. Like liquid pumpkin pie. The pumpkin spice syrup is not only great for lattes, but it's perfect for gifts as well! Store in any airtight jar or container. Under sanitary conditions, the syrup can last for 1 month refrigerated. And for hard-core coffee aficionados, let me put your minds at ease by offering the following disclaimer: Technically, to be a "true latte", you need real espresso (from a quality, high-pressure espresso machine) and steamed milk. But since most of us don't have the equipment to produce these things at home, this recipe will get you pretty darn close to the rich, pumpkin spice flavor to your favorite Starbucks drink.

Affogato is a simple Italian dessert that combines a scoop of gelato with hot espresso to create a cupful of bittersweet heaven. And while affogato is perfection on its own, we're going to take this classic treat a step further by making a "grown-up" version: Spiked Stout Affogato, which adds amaretto liqueur, chocolate stout, whipped cream, and dark chocolate. The process is so simple, it can hardly be called a 'recipe' -- more of an 'assembly' guide. But it's definitely something worth trying. And in my opinion, it's the perfect dessert for chillier fall and winter months. There's just something about melting ice cream that warms the soul. And it's the perfect dessert recipe for entertaining because it's so easy to make and requires almost no cooking (unless you want to count brewing coffee as 'cooking'). If you don't have access to an espresso machine, moka pot or double-strength coffee is a good alternative. You can also use standard ice cream if you don't have gelato available.

We'll show you how to make tea from coffee cherries, otherwise known as Cascara. Learn how to make the basic and Yemeni version of this fruity tea, called Qishr. How do you make tea using 100% coffee? The answer is cascara (Spanish for “husk”). It’s made from the dried skins of the coffee cherry, which are removed to access the ‘bean’ we all know and love, hidden inside. You’ll typically find cascara being enjoyed among coffee-growing communities. It’s often used by coffee farmers as feed for livestock or as a fertilizer to add nutrients back into the soil. Because it’s considered a ‘byproduct’, it’s cheaper to drink than coffee, yet still offers the benefit of caffeine. In Yemen, it’s referred to as Qishr, a tea made with cascara, cinnamon, ginger or caraway. In Ethiopia, it’s called Geshar or Hashara, and its darkly roasted until almost black, and infused in water for a longer period to create an intensely fruity brew. In Bolivia it’s called Sultana, where they enjoy it with cinnamon, clove, and sugar.

We compare seven store-bought, grocery store decaf coffees with a blind taste test. Each coffee was labelled by a third party, brewed, and tasted. Which decaf will come out on-top? Of course, this is just our opinion. We encourage you to get out there, try these coffees out, and decide for yourself. (Since personal preference, taste buds, brew method, grind style, and batch variances can all affect flavor.) Coffees included in this review include: - Dunkin Donuts Decaf - Eight O' Clock Coffee Original Decaf - Cafe Bustelo Decaffeinated Ground Coffee - Peet's Major Dickason's Blend Decaf - Starbucks Decaf Aria (Willow) Blend - Starbucks Decaf Sumatra - Starbucks Decaf Cafe Verona

We'll show you how to make three coffee cocktail recipes: a Mocha Margarita, Horchata Coffee Cocktail, and a classic Espresso Martini. Each of these is shaken over iced to create a smooth, frothy consistency. Also sign-up for our giveaway! You can use a sturdy container to shake these, but a prefer a stainless steel cocktail shaker like the one provided by Mixologist World for this tutorial. It chills drinks with remarkable speed, is dishwasher-safe, and comes with a jigger and booklet of cocktail recipes.

Sea Salt Coffee is a Taiwanese treat that mixes sweet & salty for the perfect treat, enjoyed iced or hot. Cafes in Taiwan have been serving Sea Salt Coffee for a while, and it's been wildly popular. The drink typically includes dark, sweetened coffee topped with a thick layer of salted, creamy, milk foam, and the result is a lovely balance of flavor. The layers of cream and coffee look lovely in the cup, but it's best served by giving it a good stir to combine before sipping. Inspired by this trend, this video recipe will walk you through how to make Sea Salt Coffee with Cream at home, step-by-step.

Traditional Mexican Coffee (Café de Olla) is the potpourri of the coffee world. Incredibly fragrant, this coffee will have your home smelling amazing for days. Cinnamon is the heavy-hitter in this recipe. Add the licorice-notes of anise, the spiciness of clove, and the citrus aroma of orange peel, and you have a delicious brew that hugs you from the inside-out. A key distinction of this recipe is the use of piloncillo -- a cone of unrefined sugar commonly used in latin recipes. I found mine in the international section of my local grocery store. They’re quite inexpensive. Sure, you can just use brown sugar, but piloncillo has a distinct, rustic flavor--a bit like rum and molasses. It adds a certain warmth to the brew. We’re taking this authentic recipe a step further by making it three ways: • Traditional Black (spiced) • With Chocolate • Iced with Chocolate You know that occurrence when you get a cup of tea or coffee that smells AMAZING but tastes like water? Well, this isn't like that AT ALL. Cafe de Olla tastes even better than smells, which makes it worth the time.

Es Alpukat (meaning ‘ice avocado’) is sold by street vendors across Indonesia. The avocado is typically blended with coffee, chocolate syrup, or sweetened condensed milk. The result is an avocado smoothie that tastes like a sweet, coffee milkshake. If you don't like coffee, you can substitute milk to make an avocado smoothie.

We demonstrate Minipresso GR tips for cleaning the extraction head and getting crema with better color and consistency. The Minipresso, made by Wacaco, is a portable espresso maker that requires no electricity or cartridges.

Tips and tricks on cleaning, maintaining, and caring for your Moka Pot so it lasts for years

We cover how to make Irish Coffee at home traditional-style with this easy video recipe featuring Irish Whiskey. This beloved coffee cocktail will warm you from the inside-out. The internet is full of Irish Coffee recipes, most of them claiming to be the most "authentic" or "original" version. And each of those posts often ends with a section of irate commenters, eager to explain how the author is doing it wrong. So it's with great trepidation that I'm sharing my take on Irish Coffee. I make no claims that this is the most authentic recipe. But I can tell you that it's tediously tested, follows most traditional guidelines, and tastes delicious. Visit our website (link above) for answers to the following questions about Irish Coffee: • How should I brew the coffee? • I've never used a French Press. How do I brew coffee with one? • Can or should I use espresso? • Can I use a different kind of sugar? • Can I use a different liquor? • Can I use pre-made whipped cream? • Why don't you set the whiskey on fire? • Why don't you pre-dilute the sugar on a stovetop?

This recipe for Vietnamese iced coffee and hot coffee is both easy and delicious, and incorporates the traditional flavors of Vietnam. Vietnamese coffee is typically made with dark, french roast, Robusta grounds. It's brewed using a "phin", a small coffee filter that's placed over a glass, then filled with grounds and hot water. The coffee then drips down into the glass below. Sweetened condensed milk is added to the hot coffee to create a lovely balance of bitter and sweet. In this video, we'll show you how to make three variations of Vietnamese coffee: - Vietnamese Hot Coffee (ca phe sua or ca phe nau) - Vietnamese Iced Coffee (ca phe sua da or cafe sua da) - Shaken Vietnamese Iced Coffee

The best cold brew coffee recipe is also the easiest. I'll show you how to make three different flavors at home, step-by-step: - Original Black Cold Brew Coffee - Vanilla Bourbon Flavor (with Vanilla Bean) - Mexican Chocolate Flavor • What's so great about Cold Brew Coffee? You've probably heard the term "cold brew" thrown around as a buzz word lately. So why all the fuss? The advantages of cold brew is that it ends to be smoother, less bitter, and less acidic than standard brewed coffee. Why is that? Because cold brew is made without heat or hot water. This is important because certain acidic compounds in coffee are only "activated" with heat. So the long, extended process of cold brewing results in a super-strong brew without the bitterness of regular coffee. • How do I drink it? Most cold brew recipes produce a kind-of "coffee concentrate" - stronger than espresso. Too strong for most folks to drink straight. I prefer cutting it 50/50 with cold water, or with a splash of milk, half-and-half, or sweetened condensed milk. • How do I make it? To make cold-brew coffee, you simply combine: - 1 part coffee (by weight in ounces), and - 8 parts room-temp water (by volume in ounces) (I prefer an 8-to-1 ratio of water-to-coffee. Some prefer it even stronger by using a 7-to-1 ratio.) Combine the ingredients, stir, and allow to sit at room-temperature for 12-24 hours, stirring occasionally. To filter it, simply line a strainer with a wet paper towel or coffee filters, and pour the coffee mixture through it into any bowl. Bottle and chill for at least 2 hours before serving (not required, but recommended).

We unbox, test, and review the pros and cons of the Minipresso GR portable espresso maker, made by Wacaco. Uses standard coffee grinds and no electricity.

Step-by-step Cuban Coffee recipe will walk you through how to make the best, sweet, frothy Café Cubano with a thick layer of faux crema on top. This layer, called "espuma", is made of whipped sugar, which you'll see how to make in the video. Super easy, super delicious.

Liquid tiramisu? The Vietnamese have been enjoying it for ages! It's called Vietnamese Egg Cream Coffee (Cà Phê Trứng). We'll show you how to make this rich, decadent treat that's both easy and amazingly delicious. We use a Vietnamese coffee filter in the video, but you can also use any strong coffee or espresso. Eggs in coffee is almost unheard of in the western world. When I first heard about it, I instantly pictured an omelette-flavored franken-beverage. Boy, was I wrong. This recipe is AMAZING. Vietnamese Egg Coffee is extremely thick, sweet, foamy, and rich. Each sweet sip envelops the tongue - almost like it's swimming in a thick, frothy bath of liquid tiramisu or coffee-flavored eggnog (without the eggnog 'wang'). The separate layers of dark, bitter coffee and sweet cream contrast each other beautifully, and play a back-and-forth dance on your tastebuds as you drink it.

Getting decent foam from Brikka pots can be tricky, but it doesn't have to be! These eight steps took me from wanting to throw the Brikka out the window, to using it almost everyday. Is your Brikka not working as hoped? Join the club! The Bialetti Brikka is unique from other moka pots, in that it's *supposed* to create a layer of foam (almost like crema on espresso). But I was frustrated by frequent stalls in the brew process, and weak foam it produced. Trial-and-error, and scouring the interwebs for similarly frustrated users provided me with 8 TRICKS that have allowed me to get thick, rich foam and smooth coffee from my Brikka every single time. Just to be clear on the terminology, the coffee produced by the Brikka isn't 'technically' espresso, since it isn't brewed using enough pressure. But in my opinion, it's as close as you can get from a stovetop coffee pot. The Brikka 'stovetop espresso' maker has an aluminum body and comes in 2-cup and 4-cup versions. This demonstration features the 2-cup size. Bar pressure is just slightly more than a standard moka pot at approximately 2 bars.

We show you four ways to make frothy milk foam for your coffee without an espresso machine. We'll be using a whisk, a french press, a milk frothing wand, and a jar. But before we get started, let's talk about the difference between *steamed milk*, and milk foam. Steamed milk is what's most commonly made with higher-end espresso machines. This produces tiny, closely-knit bubbles and is similar in consistency to thick paint. It's used to create the lovely latte art seen at your favorite cafe. Milk foam (or frothed milk) is slightly different. It's the fluffy, pillowy goodness that typically tops cappuccinos. Since it has an airier, fluffier consistency, it is not used for latte art. I understand there are slight differences between "foam" and "froth", but for the purposes of this video, I'm using them interchangeably. While steamed milk typically requires a steam wand, we can produce pretty-good milk foam using household tools. Today I'll be covering four of my favorites. 1. Whisk & Stovetop: This produces very light, airy pillows. 2. French Press: My favorite method, this produces rich, velvety, creamy pillows that are more dense than the other methods. 3. Frothing Wand: This method produces a feather-light foam with less structure and stability than other methods. 4. Jar Method: Produces a smooth, more fluid froth. For each of these methods, you'll notice that some milk almost always remains unfrothed. This is perfectly normal. Pour the liquid milk in your drink first, then spoon the foam on top. Enjoy!

A Moka Pot guide for making coffee with espresso-like flavor at home. Perfect for lattes and espresso-based drinks.