This month, we have something special—a collection of recipes from local businesses to tempt your taste buds this season. Love cold brew? Che Cosa Coffee has a great recipe for cold brew coffee combined with homemade Kahlua. Need a delicious dessert but short on time? Clementine’s Pastries has a foolproof recipe for a no-bake éclair cake that your guests will love. Finally, With a Twist Bartending shares a cocktail recipe perfect for fall.
Che Cosa Homemade Kahlua with Cold Brew
From John Forlini of Che Cosa Coffee
Homemade Kahlua enhances the taste of cold brew coffee—perfect for gifts or enjoying at home.
Ingredients
2 quarts of water
½ pound Che Cosa Cold Brew Coffee (coarsely ground)
4 cups brown sugar
4 cups water
750 ml grain alcohol (Everclear) or alcohol of choosing (rum or vodka)
5 vanilla beans, cut
Directions
Make cold brew: Mix course ground Che Cosa Coffee with 2 quarts of water in a large container. Mix and let coffee grounds settle to the bottom of the container. Cover and let sit for 24 hours in refrigerator to brew. Strain coffee grounds with a coffee filter.
While coffee is “brewing”, make the simple syrup. In a saucepan, mix brown sugar and water and simmer on medium heat until sugar is dissolved. Let syrup sit and cool to room temperature.
In a large jar, mix cold brew, simple syrup, grain alcohol, and the vanilla beans. Cover jar with a lid and let sit in a cool dark place for 4 weeks.
When you uncover your mixture, strain it, remove the beans, and place into air-tight bottles (glass is always better than plastic). These make perfect gifts for the holiday season.
Discover fresh roasted, small batch, artisan coffee without the luxury price at checosacoffee.com
Grandma Clem’s Éclair Cake
From Melissa Lavender of Clementine’s Pastries
Quick, easy, and delicious! A perfect dessert for fall entertaining.
Ingredients
1 box of graham crackers, 14.4 oz
1 can of chocolate frosting, 16 oz
16 oz heavy whipping cream
2 boxes vanilla instant pudding, 3.4 oz each
16 oz Cool Whip
1 tablespoon vanilla extract
Directions
With an electric mixer, combine heavy whipping cream and vanilla instant pudding mix. Mix until thick. Fold in Cool Whip and vanilla.
In a 13x9 pan, layer bottom completely with graham crackers. Add in half of the pudding mixture, spreading smoothly. Place another layer of graham crackers down over the mix. Spread the remaining pudding mixture on top.
Microwave can of frosting for 45 seconds. Pour frosting over top. Chill overnight before cutting.
Find more tempting pastries at clementinespastries.com
Fireball Whiskey Cocktail
From Regina Watson of With a Twist Bartending
Apple cider gives this cocktail the taste of fall, and cinnamon whiskey gives it warmth against the autumn chill.
Ingredients
3 oz 7 Up or club soda
1 cup apple cider
1 oz Fireball cinnamon whiskey
Directions
Mix all ingredients and pour in a glass over ice. Garnish with a cinnamon stick and a slice of apple.
When you’re busy planning a party, let us handle the bar!
twistbartendingservice.com/mi