Amaretto Chai Latte© Chiller
16 oz. serving:
In a blender,
Pour 5 oz. water or milk
Add 2 scoops Cappuccine Chai Latte© Tea
Add 1 to 2 shots of Amaretto flavor syrup
Add approximately 13 oz. of ice, or use your 16 oz. cup
and fill with ice just below the rim.
Blend well. Garnish with whipped cream, and mint leaf.
Note: If your drink consistency is too thick, reduce the amount of ice. If too thin, add ice.
Hot Chai Latte©
12 oz. serving:
In a blender,
Pour 9 to 10 oz. hot water or steamed milk
Add 1-1/2 scoops Cappuccine Chai Latte© Tea
Blend for approximately 10 - 15 seconds
Top with whipped cream and a cinnamon stick.
Starbucks’ Caramel Apple Cider
Cinnamon syrup-a couple of squirts (sold in the store)
Treetop premium apple juice
Whipped cream Carmel syrup drizzled on top
Blend cinnamon syrup with apple juice.
Top with whipped cream and caramel syrup.
Starbucks Mocha Slush
6 cups double-strength freshly brewed dark roast coffee
2/3 cup unsweetened cocoa powder, plus additional cocoa powder for garnish
2 cups non fat milk (2% or 1% if you prefer)
Fill ice-cube trays with half of the brewed coffee and place in the freezer.
In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa.
Cover and chill. When the ice cubes have frozen, transfer them to a kitchen towel and, using a hammer or mallet, crush the cubes.
Fill 4 glasses with the crushed ice and divide the coffee cocoa mixture evenly among them. Dust the top with cocoa powder and serve.
Serves 4.
Starbucks Eggnog Latte
For the Eggnog Latte:
1/2 cup eggnog
1/4 cup whole milk
Starbucks Espresso Roast coffee (ground)
Pinch of ground nutmeg
To make the Eggnog Latte:
Combine cold eggnog with cold whole milk. Cold non-fat milk can be substituted for the whole milk.
Using the steaming feature on your espresso machine, steam the eggnog/milk mixture until the temperature reaches 145F. Set aside.
*Eggnog heats and scalds more quickly than milk, so watch your thermometer.
Tamp ground espresso into the filter. Pull a shot of espresso and pour in serving mug.
Fill mug with steamed eggnog/milk mixture. Top w ith 1/4 inch foamed eggnog/milk mixture to the rim of the mug.
Garnish with a sprinkle of ground nutmeg.
Starbucks Iced Mocha
Fill cup with ice pour in milk of choice (2%, skim, soy) add Hershey™ liquid chocolate (not the powdered stuff) drop in the espresso shots ( 1 or 2 ).
stir until chocolate is mixed in well top off with whipped cream.
How much milk, chocolate, and espresso you add will depend upon your taste preferences.
Experiment till you get the perfect ratio.
Starbucks Summer Fruit Cobbler Bars
Crust:
1 cup flour
1/2 cup unsalted butter, softened
1/4 cup sugar
Filling:
3 cups fruit (I used 1 cup each of blackberries, blueberries and peach)
1-1/2 tsp cornstarch
1/4 cup sugar (adjust as needed depending on sweetness of fruit)
pinch salt
1 tsp minced lemon zest
Biscuit Layer:
1 cup flour
2 Tbsp sugar
1-1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter
1/4 cup milk
1 egg
Topping:
1/4 cup butter
6 Tbsp sugar
1/4 tsp cinnamon
pinch salt
1/2 cup flour
1/4 tsp vanilla
Preheat oven to 350.
Crust:
Mix butter, sugar and flour with pastry blender until crumbly, and firmly press the mixture into a lightly greased 8-inch square pan.
Poke few times with fork and bake for 25 minutes or until barely golden.
Filling:
In a mixing bowl, combine sugar, cornstarch and salt. Stir in the fruit and zest until combined. Set aside.
Biscuit Layer:
Sift together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
Combine milk and egg and add all at once to dry ingredients, stirring just until moist.
Topping:
Mix all ingredients with pastry blender until butter is in small pea-sized pieces and mixture begins to clump together.
Assembly:
Increase oven temp to 400. Spread 2 cups of fruit over baked crust. Use spoon to dollop biscuit dough some what evenly over fruit. Top with remaining 1 cup of fruit and sprinkle with topping.
Starbucks Black and White Toffee Bars
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup (1 stick) butter, softened (or use 1/4 cup butter and 1/4 cup vegetable shortening
1 teaspoon vanilla extract
1 large egg
1 cup (6-ounce package) Semi-Sweet Chocolate Chips
1 cup (6-ounce package) White chocolate chips
1/2 cup chopped toffee candy such as Almond Rocca
Preheat oven to 375° F. Grease 9-inch-square baking pan.
Combine flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy.
Beat in egg; gradually beat in flour mixture. Stir in morsels and
chopped toffee.
Spread into prepared baking pan.
Bake for 20 to 23 minutes. Remove pan to wire rack. Cool completely in pan on wire rack; refrigerate for 5 to 10 minutes or until chocolate is set.
Cut into bars.
Starbucks Chantico Chocolate Cake
1 box “Duncan Hines Moist Deluxe Devil’s Food Cake”
1 small box chocolate pudding
4 eggs
3/4 cup vegetable oil
1 cup sour cream (I use light)
6 oz of Chantico Drinking Chocolate from Starbucks
butter or oil for greasing pan
Preheat oven to 350.
Mix all ingredients well in a large bowl. Pour into a greased, cake pans
(same variety and baking options as you seen on the mix box) and bake until a toothpick inserted in the middle comes out clean or with crumbs clinging to it, about 30-45 minutes depending upon size of your pan.
Cool in pan or Remove from Pan and sprinkle with powdered sugar or frost as follows:
Chantico Chocolate Cake Frosting
1 stick of butter
2/3 cup Hershey™ cocoa
3 ½ cups powdered sugar
3-4 oz Chantico Drinking Chocolate from Starbucks
A bit of milk as needed to soften texture of frosting
1 tsp real vanilla extract
Melt Butter add to mixer bowl. Stir in cocoa. Alternately add powdered sugar and Chantico beating on medium speed to spreading consistency.
Add milk if needed. Stir in Vanilla. Frost the cake with this once it is cooled.
Try not to eat all the frosting before you use it. :lol:
Starbucks Black and White Toffee Bars
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup (1 stick) butter, softened (or use 1/4 cup butter and 1/4 cup vegetable shortening
1 teaspoon vanilla extract
1 large egg
1 cup (6-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup (6-ounce package) White chocolate chips
1/2 cup chopped toffee candy such as Almond Rocca
PREHEAT oven to 375° F.
Grease 9-inch-square baking pan.
COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy.
Beat in egg; gradually beat in flour mixture. Stir in morsels and
chopped toffee. Spread into prepared baking pan.
BAKE for 20 to 23 minutes. Remove pan to wire rack. Cool completely in pan on wire rack; refrigerate for 5 to 10 minutes or until chocolate is set.
Cut into bars.
Starbucks Orange Oatmeal Flat Scones
2 1/2 cups all purpose flour
2 cups oatmeal
1 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup very cold unsalted butter, cut into small chunks
1 egg
1/2 cup orange juice
1/4 teaspoon Boyajian orange or tangerine oil or extract
1 cup raisins, plumped and dried
Glaze:
milk, sugar, orange zest
Line a large baking sheet with parchment paper (double two sheets if you have them one inside the other).
Preheat oven to 425 F.
In a large bowl, place flour, oatmeal, sugar, salt, baking powder, baking soda and mix together.
Cut or rub in butter to make a mealy mixture.
Stir in egg and orange juice. Add orange oil or extract. Mix to make a soft dough.
Turn out onto a lightly floured board and knead for a few minutes.
Roll or pat out into a thickness of 1/2 inch. Using a serrated cookie cutter, cut into disks or rounds.
Brush with milk and sprinkle with sugar and orange zest.
Bake until nicely browned about 14 minutes.
Starbucks Vanilla Almond Biscotti
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 cup chopped or slivered almonds, toasted in a 350 degree oven for 7-10
minutes, until fragrant, and cooled
3 large eggs, room temperature
1 teaspoon each: vanilla and almond extract
Pinch of salt
Preheat oven to 350 degrees.
Mix flour, sugar, nuts and baking powder and pinch of salt either in the food processor or mixer, or even by hand.
Whisk eggs and extracts in another bowl until well beaten.
Add egg mixture to flour mixture and process or beat just until combined. Mixture will be sticky and thick.
Grease or spray a cookie sheet. Divide dough into two parts and transfer to cookie sheet. With floured hands, shape into 8" long, 1/2" high loaves.
If desired, sprinkle with a bit more of granulated or raw sugar.
Bake for 20-25 minutes, until pale golden and center of loaf is firm when touched. Remove from cookie sheet and cool.
Place on cutting board and cut into 1/2" thick slices on the diagonal.
Arrange cookies cut side down on same sheet. Bake another 12-18 minutes, until cookies are turning golden but still a bit soft.
Let cool and store in airtight container.
Makes about 2 dozen.
Starbuck’s Chocolate Waffles With Coffee Syrup
1 ounce milk chocolate or milk chocolate chips (3 tablespoons)
1/2 cup butter, melted
2 eggs, separated
2 cups buttermilk or sour milk
2 cups all-purpose flour
1 tablespoon sweet ground cocoa (be sure to use sweet, such as Ghiradelli’s, not non-sweetened)
1 tablespoon granulated sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
Syrup:
1 cup water
3/4 cup granulated sugar
1/4 cup brewed double-strength coffee, preferably made from dark-roasted beans
1/8 teaspoon ground cinnamon
To make waffles: Preheat standard or Belgian waffle iron. Melt milk chocolate and butter over low heat, stirring to combine to a sauce-like consistency.
Put egg yolks in a mixing bowl and beat well. Stir in the buttermilk or sour milk.
In another bowl, mix the flour, cocoa, sugar, salt and baking soda. Add the flour mixture to the yolk mixture and beat until smooth. Stir in the melted butter and chocolate and mix just until incorporated.
In a small bowl, beat the egg whites until stiff but still moist. Gently fold the whites into the batter.
With a ladle, scoop 1/2 to 3/4 cup batter onto oiled waffle iron and cook according to manufacturer’s directions. Serve with butter or coffee-flavored ice cream and warm coffee syrup.
To make syrup: Heat water and sugar in saucepan, stirring until boiling. Heat just until sugar mixture colors slightly.
Remove saucepan from heat and allow to cool for 2 to 3 minutes. Add hot double-strength coffee and cinnamon and mix thoroughly.
Avoid reheating syrup.
Makes approximately 10 waffles.
Starbucks Date Scones
1-1/2 cups flour
1/2 cup whole wheat flour
1/4 cup bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoons cinnamon
1/4 cup brown sugar
1/2 cup butter, unsalted, chilled
1 egg
2/3 cup buttermilk
2/3 cup chopped dates
Combine the all purpose flour, the whole wheat flour, the bran, baking powder, soda, salt, cinnamon and brown sugar.
Cut in the butter. (Or combine in a food processor, just until crumbly.)
Add the egg, buttermilk and dates; do not over mix. If the dough seems too sticky to work with, add a couple more tablespoons flour.
Shape the dough into a rectangle about 1" thick on a floured surface. Cut into 12 triangles.
Bake on an ungreased baking sheet in a preheated 350F degree oven about 25 minutes.
Cool on a rack.
Makes 12 scones
Starbucks Meringue Drops
1/3 cup egg whites
1/2 cup sugar
3/4 cup semi-sweet chocolate chips
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 cup chopped walnuts
Preheat oven to 350ºF.
Place rack in lower third of oven.
Cover two large baking sheets with parchment paper.
In a small metal bowl, beat egg whites, adding sugar slowly, until the whites are stiff but not dry. Using a rubber spatula, carefully stir in melted chocolate, vanilla, almond extract and chopped nuts into egg whites.
Drop spoonfuls of batter - about 1 1/2 to 2 tablespoons - onto the parchment lined baking sheets.
Bake for 12-15 minutes or until tops are completely dry. Do not overbake. Cool completely in pan before removing with a spatula. 12-18 cookies.
Starbucks Chocolate Fudge Squares with Mocha Glaze
1/2 cup unsalted butter, at room temperature (1 stick; see note)
1 cup granulated sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking powder
2 ounces unsweetened chocolate, melted
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Glaze
1 generous cup powdered sugar
1 tablespoon unsalted butter, at room temperature
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 cup brewed double-strength coffee, preferably made from dark-roasted beans
Preheat oven to 350 degrees F.
Butter an 8-inch square baking pan.
To make fudge squares: In a large bowl, cream the butter with the sugar and egg.
In a small bowl, sift together the flour and baking powder.
Add to the butter mixture. Then add the melted chocolate, being careful not to over-beat.
Add the milk, vanilla and walnuts, stirring just to blend.
Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes.
Allow the cake to cool completely. Meanwhile, make glaze.
To make glaze: In a medium bowl, combine the powdered sugar, butter, chocolate and vanilla extract. Stir in the coffee and whisk until smooth.
Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.
NOTE: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less satisfactory results.
Starbucks Lemon-Tipped Pistachio Biscotti
For the biscotti:
6 T. unsalted butter, at room temperature
1/2 c. granulated sugar
1 T. grated lemon zest
2 large eggs
1 tsp. vanilla extract
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 c. shelled pistachios, roasted and coarsely chopped
For the lemon icing:
2 c. sifted confectioners’ sugar
1 tsp. grated lemon zest
1/4 c. lemon juice
Preheat an oven to 375 F.
In a large bowl, beat the butter, sugar and lemon zest until well blended.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder and salt.
Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft. On a lightly floured work surface, divide the dough in half.
Lightly flour each piece and shape it into a log about 1 1/2" in diameter and 9" long. Place the logs about 3" apart on an ungreased baking sheet.
Press each log down to make it about 3/4" thick and 3" wide. Bake until puffed and lightly browned on top, about 20 minutes.
Cool 10 minutes on the pan, then slide the logs onto a work surface.
Using a long, sharp knife, cut each log crosswise into 3/4" thick slices. Make each cut with a single swipe of the blade. Don’t use a sawing motion, which will break the cookies.
Place the cookies, cut side down, on the baking sheet. (The cookies can be touching.) Bake 10 minutes.
Remove from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden, 10 minutes more.
Transfer to wire racks to cool completely. To make the icing, in a small bowl, combine the sugar, lemon zest and lemon juice and beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly.
Dip one end of each biscotti in the icing, turning to coat the tip evenly.
Place on a wire rack until the icing sets.
Makes about 2 1/2 dozen Biscotti.
Starbucks Italian Date Thumbprints
1 cup all-purpose flour – plus 1 tablespoon all-purpose flour
3 1/2 tablespoons potato flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup chopped dates
1/2 cup hot double-strength Starbucks Christmas Blend (or other dark roast coffee)
1/2 cup unsalted butter – room temperature
1/4 cup granulated sugar – plus 2 tablespoons granulated sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup orange marmalade
Preheat oven to 375 degrees. Line baking sheets with parchment paper or lightly grease.
Sift together flour, potato flour, baking powder and salt; set aside. Soak the dates in the hot coffee for at least 30 minutes. Drain coffee but reserve 1 teaspoon of the liquid.
Cream butter and sugar in a mixing bowl until light and fluffy. Add the egg, milk, reserved coffee and vanilla and mix until blended.
Add soaked dates into the flour mixture and toss just to coat lightly.
Add flour into the creamed mixture and mix until smooth.
Form approximately 2 tablespoons of dough into a ball by rolling between palms. Make an indentation in the center of each ball and place on prepared baking sheet at least 3 inches apart.
Fill each indentation with 1/2 teaspoon of orange marmalade.
Bake cookies in preheated oven for 12 to 15 minutes or until lightly golden.
Cool thoroughly on racks before serving. Garnish with orange peel or a stick of cinnamon.
This recipe yields 36 cookies.
Starbucks Health Bars
3/4 cup butter
3/4 cup margarine
1-1/4 cup white sugar
1-1/4 cup brown sugar
1-1/2 tsp. baking soda
1-1/2 tsp. salt
1 T. vanilla
3 eggs
In large bowl combine above ingredients.
Add:
4 cups all purpose flour…mix well.
Then add:
12 oz. pkg Nestle™ chocolate chunks
12 oz. pkg Nestle™ white chocolate chips
8 Heath bars, coarsely chopped
Mix well and spread batter in greased jelly roll pan (15X19).
Bake at 350 for 20-25 minutes.
Starbucks Streusel Crumb Coffee Cake
Streusel:
1-1/2 cups graham cracker crumbs
3/4 cup finely chopped walnuts
3/4 cup brown sugar, firmly packed
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup unsalted butter, melted
Cake:
2 cups cake flour
1 cup granulated sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temp
2 eggs
1-1/2 teaspoons vanilla extract
1 cup milk
Preheat oven to 350 degrees. Butter and flour a 10-inch tube pan, a 9-inch spring form pan or an 8-inch square pan.
To make the streusel, in a medium bowl, combine the Graham cracker crumbs, walnuts, brown sugar, cinnamon, cardamom, and melted butter. Blend well and set aside.
To make the cake, sift the flour, sugar, baking powder, and salt into a large bowl. Add the butter, eggs, vanilla, and milk. Beat vigorously until smooth and quite thick, about 1 minute.
Spread half of the batter into prepared pan and sprinkle with half the streusel mixture. Spoon remaining batter over the streusel and top with remaining streusel.
Bake until cake tests done, about 50 minutes.
Cool about 20 minutes, then remove cake from pan.
Serves 10-12