Do you know the difference between Caffè Latte and Cappuccino? To make Caffè Latte, use 6 ounces of warm milk to 2 ounces of espresso. For Cappuccino use equal portions of steamed milk and espresso. For an Austrian twist, add whipped cream to your Cappuccino.

Medaglia D'Oro also is a great ingredient in dessert, food and mixed drink recipes. Here are a few you might want to try tonight:

• Chocolate-Espresso Volcanoes
• Medaglia D'Oro Frozen Latte Frappé
• Medaglia D'Oro Mocha-Espresso Popsicles
• Medaglia D'Oro Mocha Float
• Medaglia D'Oro Espresso Brownies
• Medaglia D'Oro Caffè Torino

   

  
  

  
  

Chocolate-Espresso Volcanoes

½ cup all-purpose flour
¼ cup cocoa, sifted
¾ tsp. baking powder
6 oz. semisweet chocolate, chopped
10 Tbsp. butter, softened
½ cup granulated sugar
3 large eggs
1 ½ Tbsp. Medaglia D'Oro Instant Espresso dissolved in 1 Tbsp. boiling water, cooled
1 pt. white chocolate raspberry ice cream
½ pt. fresh raspberries (for garnish)
Confectioner's sugar (for dusting)

Raspberry Sauce:
12 oz. bag of frozen whole unsweetened raspberries, thawed
6 Tbsp. superfine sugar
1 Tbsp. raspberry liqueur (optional)

Medaglia D'Oro Frozen
Latte Frappé

1/3 cup plus 2 Tbsp. brewed Medaglia D'Oro Caffè Espresso
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 pint vanilla ice cream, softened
4 Tbsp.vanilla syrup
3 Tbsp. raw sugar

Combine 1/3 cup brewed Medaglia D'Oro Espresso with ground cinnamon and nutmeg. Pour the hot espresso mixture over the softened ice cream and stir to blend. Freeze, stirring often, until frozen latte is the consistency of a very thick shake.

Combine remaining 2 Tbsp. brewed espresso with vanilla syrup. Pour 3 Tbsp. of syrup mixture into a small, shallow plate and the raw sugar into a second plate. Dip two 10-ounce wine or parfait glasses into syrup, then into sugar to coat the rims of the glasses.

Pour 1 Tbsp. of the remaining syrup mixture into the bottom of each of the prepared glasses. Spoon equal amounts of frozen latte into each glass and drizzle with remaining syrup on top.

Makes 2 servings.

Medaglia D'Oro Mocha-Espresso Popsicles

2 cups brewed Medaglia D'Oro Caffè Espresso
1/2 cup chocolate syrup
6 Tbsp. sugar
2 tsp. vanilla extract
6 Tbsp. whole or lowfat milk

Combine the 2 cups of brewed Medaglia Doro Caffè Espresso with the remaining ingredients. Pour into 8 popsicle molds and freeze 3-4 hours or until frozen solid. Makes 8 servings.

Variations:

• To make Mocha-Almond Cappuccino Popsicles, pour ½ of the above mixture over 1 pint of softened vanilla ice cream (lowfat ice cream will work just as well). Add ¼ teaspoon of almond extract and blend until smooth.
• To make Mexican-Mocha Popsicles, stir ¼ teaspoon ground cinnamon and 2 Tbsp. Kahlua into the above mixture.
• To make Raspberry-Mocha Popsicles, pour ½ the above mixture over 1cup softened white chocolate-raspberry ice cream and blend until smooth. First, drop 3 fresh or frozen raspberries into each Popsicle mold and then add the raspberry-mocha mixture.

Pour espresso, chocolate syrup and milk into a chilled 16 ounce glass. Stir to blend Add coffee mocha chip and dark chocolate ice cream.

Fill glass with seltzer and stir. Garnish with a dollop of whipped cream and dust with cocoa. Serve with a straw and long-handled spoon. Makes 1 serving

Brownies
3/4 cup (1 1/2 sticks) butter
1 gently heaped cup (6 ounces)
semisweet or bittersweet chocolate
chips or chunks
3/4 cup unsweetened baking cocoa
3 tablespoons brewed Medaglia D'Oro
Espresso
1 tablespoon vanilla extract
2 cups sugar
1/2 teaspoon salt
4 eggs
1/2 teaspoon baking powder
3/4 cup unbleached all-purpose flour

Icing & Topping
1 tablespoon Instant Medaglia D'Oro
Espresso
1 tablespoon hot water
1 1/2 cups confectioners' sugar
1 to 2 tablespoons heavy cream or
milk
1/2 cup toffee-flavored bits, crushed

Brownies: Lightly grease a 9 x 13-inch pan. Over medium-low heat, or in the microwave, melt together the butter and chocolate, stirring till smooth. Stir in the cocoa, espresso, vanilla, sugar, and salt. Whisk in the eggs one at a time.

In a separate bowl, whisk together the baking powder and flour, then stir these dry ingredients into the chocolate mixture until just blended. Spoon the batter into the prepared pan, and bake the brownies in a preheated 350ºF oven for 34 to 38 minutes, until their top is shiny but the middle is still soft. Remove them from the oven, and cool for 30 minutes before icing.

Icing: In a medium-sized bowl, mix the instant espresso and hot water, then stir in the sugar and heavy cream or milk. Drizzle the icing over the brownies, then sprinkle with the toffee bits (crushed), if you like). Cool the brownies for several hours before cutting into squares. Yield: 24 brownies.

Medaglia D'Oro Caffè Torino

2 ounces brewed Medaglia D'Oro
Espresso
1 tablespoon sweet ground chocolate
and cocoa
2 teaspoons hazelnut syrup
1 tablespoon hazelnut liqueur
Steamed milk with foam

Shaved semi-sweet chocolate (for
garnish)
Sugar cubes (optional)

Combine the espresso with the ground chocolate and cocoa in a 6-ounce coffee cup. Stir until the cocoa is dissolved. Pour in the hazelnut syrup and liqueur and enough steamed milk to almost fill the cup. Stir until blended. Mound the cup with foam and sprinkle with the shaved chocolate.

Serve the Caffè Torino with 2 sugar cubes for added sweetness if desired. Makes 1 serving

Variation: Almond syrup and Amaretto liqueur can be substituted for the hazelnut syrup and liqueur.

COMMERCIAL MACHINE
Fill the handle with espresso. It should be filled to the lower rim of the filter. Tamp the espresso tightly and lock the handle into the machine so that it is securely in place.

MOKA STEAM POT
Fill the bottom of the pot with water. Place the metal filter on top and fill with espresso. Tamp the espresso tightly. Screw the top of the machine on and place on the stove at low/medium heat. Let the water come to a slow boil. Once the water has begun to boil let it flow through the espresso to the top of the pot and pour into your cup.

CAPPUCCINO
When making cappuccino, make sure that you steam the milk using the frother attachment on your home machine or separate steamer, and place it into the cup before adding the espresso. You will be using approximately 2-4oz. of milk but once steamed, it will triple in volume. Make sure that your steamed milk has a nice, thick foam on top. Once you have your steamed milk in the cup, pour the espresso directly through the center.

CAFFÈ LATTE
Warm your milk. You will use about 4-6oz. of milk but unlike the cappuccino, your milk will not have a thick foam on top. Make your espresso and place it in your cup first. Add the warmed milk.

DOLCI ESPRESSO
Place 2-3 teaspoons of sugar in your cup first. Make your espresso but only pour 1-2 drops into the cup with the sugar. Whip the sugar until it becomes light and creamy. Add the rest of the espresso and stir.