Espresso Fizz Food
ICED LEMON ESPRESSO
An update of the Italian-American caffé Romano, an espresso served with a bit of lemon peel, this fizzy incarnation blends tart lemon soda with a cool shot. It tastes bright and full-bodied, like an amplified Arnold Palmer. Mix one up-it's sunshine in a glass.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 3
Steps:
- Pour lemon soda over ice and top with espresso. Stir, add a lemon wheel (or two) and enjoy.
ESPRESSO BUZZ ENERGY BARS
Make and share this Espresso Buzz Energy Bars recipe from Food.com.
Provided by selfmadegirl
Categories Dessert
Time 21m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F and lightly grease an 8x8-inch square baking pan.
- Take half of the oats along with all of the flax and toss them into your food
- processor. Blend into a coarse meal.
- Stir mixture together with the remaining whole oats, salt, and chocolate chips.
- In a separate bowl, mix the melted margarine, brown rice syrup, brown sugar, coffee, and instant coffee together until that the sugar and instant coffee dissolve.
- Mix the wet and dry ingredients together.
- Pour the mixture into the pan and use a spatula to smooth it down until it evenly fills the pan.
- Bake for 15 - 20 minutes, until the edges begin to brown a bit.
- Cool completely before slicing into bars.
Nutrition Facts : Calories 167.6, Fat 7.5, SaturatedFat 2.2, Sodium 96.5, Carbohydrate 22.9, Fiber 2.6, Sugar 8.5, Protein 3.8
ESPRESSO FIZZ
Like any conscientious bartender, Ryan Clur, who created this drink at the restaurant Maialino in New York, is particular about the ingredients he uses: Hologram espresso from Counter Culture Coffee, Fever-Tree tonic water and Regan's Orange Bitters No. 6. For the best results, use these same brands. If you use other brands, you will change the flavor of the drink (though not necessarily in a bad way). Mr. Clur pulls the shot of espresso into a stainless steel steam pitcher so that the coffee is easier to pour over the back of the bar spoon in a classic bartender's float, and because the metal will absorb some of the heat of the espresso and drop the temperature of the drink. The result: a drink that feels like an iced coffee even though there is no ice.
Provided by Oliver Strand
Categories breakfast, lunch, quick, non-alcoholic drinks
Time 5m
Yield 1 drink
Number Of Ingredients 4
Steps:
- Add chilled tonic water, a dash of orange bitters and an orange twist to a 5-ounce lowball glass.
- Prepare a shot of espresso: grind, dose and tamp, and lock portafilter into espresso machine. Pull a ristretto shot - 18 grams to 20 grams of grounds will yield 1 1/3 ounces to 1 1/2 ounces of liquid - into a small stainless-steel steam pitcher.
- Gently pour the espresso over the back of a bar spoon into the lowball glass so that the coffee floats on top of the tonic water. Serve immediately.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 9 grams
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