Espresso Grog Recipes

COFFEE GROG

A rich, spicy, sweet coffee delight. You can sub 1 1/2 teaspoons of rum flavored extract for the dark rum for a non-alcoholic version.

Provided by littleturtle

Categories Beverages

Time 15m

Yield 12 serving(s)

Number Of Ingredients 11

Coffee Grog image

Steps:

In a saucepan, melt the butter over low heat.
Blend in the sugar, spices, and rum.
Allow mixture to cool.
Store in a sealed container in the refrigerator until ready to use.
Place one piece of orange peel and one piece of lemon peel into each mug.
Mix 3/4 cup coffee and 2 tablespoons cream together with 2 tablespoons of the spiced rum mixture in each mug (only 1 teaspoon of the spice mixture if you subbed extract for the rum).
Top with whipped cream, if desired.

Nutrition Facts : Calories 222.3, Fat 12.9, SaturatedFat 8.1, Cholesterol 45.9, Sodium 30.6, Carbohydrate 10.5, Sugar 8.9, Protein 0.8

Ingredients

2 tablespoons butter
1/2-1 cup brown sugar (depending on how sweet you like it)
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 1/2 cups dark rum (I like Meyer's)
12 slices orange rind
12 slices lemon peel
1 1/2 cups heavy cream or 1 1/2 cups half-and-half
9 cups coffee

ESPRESSO GROG

Mix up this moreish coffee cocktail with a dram of dark rum, sweet honey and dry sherry. Our easy espresso grog is a perfectly balanced tipple

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 5m

Number Of Ingredients 6

Espresso grog image

Steps:

Add all ingredients to cocktail shaker with ice. Shake, then pour over into chilled coupe or martini cocktail glass, garnished with agave salt if you like.

Nutrition Facts : Calories 263 calories, Carbohydrate 21 grams carbohydrates, Sugar 20 grams sugar, Protein 0.1 grams protein, Sodium 0.01 milligram of sodium

Ingredients

60ml dark rum
2 tbsp honey syrup, (see tip below)
2 tsp coffee liqueur
1 tbsp dry sherry
6 dashes chocolate bitters
agave salt, (sal de gusano) to serve (optional)

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Use an espresso machine or manual espresso maker to make two shots of espresso and pour it into a mug (or try our Aeropress Espresso).
Place the milk in a pitcher. Hold the steaming wand just below the surface of the milk until it doubles in size. This makes foamy froth. Then, move the steaming wand lower and near the side of the pitcher to create a spiral vortex. This makes the silky smooth microfoam bubbles and wet-paint texture that’s characteristic of a latte. Steam until the milk reaches 150 degrees Fahrenheit (use a thermometer or judge by when your hand can’t hold the pitcher for more than a few seconds).
Heat the milk to 150 degrees Fahrenheit, which is hot to the touch but not simmering. Measure with a food thermometer, or you can approximate by testing with your finger. Use a milk frother, French press or whisk to froth milk into small, even bubbles. For a latte you’ll want small bubbles and lightly thickened milk (if you’re using a milk frother, don’t go too far: you want the milk to mix in with the coffee so you don’t need too much froth). For the French press method, note that it’s useful to have at least 1 cup to have more milk to work with: this makes enough for 2 drinks. We highly recommend reading How to Froth Milk if this is your first time frothing. Wait 30 seconds to 1 minute to get the foam to incorporate into the milk and separate slightly (exact timing depends on your foaming method).
Tap the milk container on counter and swirl it to break down any large bubbles. Pour milk into center of the espresso, ending with light foam.

Espresso Grog Recipes

COFFEE GROG

A rich, spicy, sweet coffee delight. You can sub 1 1/2 teaspoons of rum flavored extract for the dark rum for a non-alcoholic version.

ESPRESSO GROG

Mix up this moreish coffee cocktail with a dram of dark rum, sweet honey and dry sherry. Our easy espresso grog is a perfectly balanced tipple

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