Showing posts with label whipped cream. Show all posts
Showing posts with label whipped cream. Show all posts

Monday, July 8, 2013

Eight Great Calorie-Saving Coffee Tips




Fat Coffee Addict Java pfitblog blog cappuccino
*Courtesy pfitblog

"When I was young, my mom and dad played in a band.  As a result, they were asked to write jingles for various companies. One  of the most memorable jingles was for a national Dunkin’ Donuts ad campaign.


I remember walking through the mall, before the satellite radio days, and hearing my dad sing “when I wake up in the morning, and my tummy says ooo! …dip it in your coffee” over the mall speakers.  Even back in the 70s, Dunkin Donuts was known for its coffee – and as coffee shop menus keep growing, so does our waistline.

Unfortunately, it’s easy for coffee lovers to rack up hidden calories – especially at coffee shops.  Of course, coffee alone is not the culprit.  It’s all the extras that can ruin a diet.  We add a little cream, a dash of flavor, a couple of packets of sweetener and some whipped cream – and before you know it, our harmless coffee is now a lethal fat-making weapon.


Let’s look at Duncan Donuts for a moment.  A standard black coffee is only 5 calories, so it’s difficult to comprehend how we can doctor it up so much that our 5 calorie coffee can end up being 120 calories when we are done with it – and that doesn’t include the extra syrups, whip cream, and all that fancy shmancy coffee-house jazz.

The fact is, when you trade your standard coffee for a flavored latte, you trade your drink for as many calories as a meal. If you are like me, you’d rather learn to drink smart and eat more!

8 Ways to Save Coffee Calories:

1. Use flavored coffee. Trade high-calorie flavored syrups and creamers for delicious flavored gourmet coffee.

2. Cut the cream. If you can’t do without cream, cut it with skim or whole milk to save calories.

3. Lighten Up. It’s difficult for a person who likes a little coffee with their cream, to become a person who drinks coffee black. However, if you slowly wean yourself of heavy creamer, your taste buds will have time to adjust.

4. Make it mild. Stronger coffees require more cream to soften the intensity of the bitter flavor. If
you go a little more mild, you may be able to go mild on your creamer too.

5. Pick only one – coffee or coffee cake. It’s hard to pass up the muffins and coffee cakes when you order your starbucks, but the reality is – that coffee you are ordering IS your treat.  Don’t double your mistake by ordering two high-calorie treats.

6. Go small. Many times we order a large coffee just because it’s only a few cents more. Then we find ourselves gulping down the last few cold sips just because we don’t want to waste what’s left. Order small coffees for a small waistline.

7. Skip it. I don’t know about you, but meeting a friend at a coffee shop is the go-to thing to do. Half the time I really don’t even want a coffee. Yet, you bet your socks I’ll order one – just because. The last time I was tempted, I ended up ordering an unsweetened tea instead. It was refreshing and yummy and I didn’t leave with regret and the need to do 3 extra miles of cardio to erase one drink.

8. Limit the high-calorie treats to once a week. Just because it has coffee in it, doesn’t mean you should have it every day like your daily morning coffee. Treat fancy frappuccinos as if it’s actually a treat. Fancy coffees can have as much calories in an ice cream – and if you are dieting, you shouldn’t have ice cream every day either."

Dunkin Donuts Calorie Chart

COFFEE Calories
Espresso 0
Coffee 5
Coffee with Splenda 15
Coffee with Skim Milk 15
Coffee with Skim Milk and Splenda 25
Coffee with Milk 25
Coffee with Sugar 60
Coffee with Cream 60
Coffee with Skim Milk and Sugar 70
Coffee with Milk and Sugar 80
Cappuccino 80
Mocha Coffee 110
Coffee with Cream and Sugar 120
Latte 120
Cappuccino with Sugar 140
Mocha Coffee with Cream 170
Mocha Swirl Latte 220
Dunkaccino 230
Vanilla Chai 330

*Thanks to my friend Marc for sending me this article!
 


Friday, June 14, 2013

Recipe - Frosty Mocha Coffee


*Courtesy Folgers
INGREDIENTS


  • 1/4 cup strong brewed Folgers® French Roast Coffee or 1/4 cup strong brewed Folgers® Black Silk Coffee, chilled
  • 1/4 cup Smucker's® Sundae Syrup™ Chocolate Flavored Syrup
  • 1 tablespoon vanilla flavored syrup*
  • 1/4 cup cold milk
  • 1 1/2 cups ice cubes
  • Whipped cream
  • Chocolate decorator sprinkles, for garnish


  • DIRECTIONS


  • PLACE coffee, chocolate sundae syrup, vanilla syrup, and cold milk in blender container.
  • Cover.
  • Blend on medium speed until combined.
  • Add ice cubes.
  • Process until thick and smooth.
  • POUR into tall glasses.
  • Top with whipped cream.
  • Garnish with sprinkles.

  • * A variety of flavored syrups that enhance coffee drinks are available in supermarket coffee aisles, specialty coffee houses, gourmet food stores and online.

     



    Tuesday, March 5, 2013

    Perk Up St. Pat's Day with Perfect Irish Coffee


    *Photo and story courtesy of Hudson Hub Times
    Courtesy of Hudson Hub Times,
    "Coffee, Irish whiskey, and cream.
    Taken separately they're a tasty trio. But combine them just the right way and in just the right proportions and they get even better, transforming into a drink that can perk up the grayest day.
    We're talking Irish coffee, of course, a drink that's especially popular around St. Patrick's Day, but good any time you want to add some zing to your caffeine.
    The secret, says Larry Silva, general manager of the Buena Vista Cafe in San Francisco -- which serves up 2,000 Irish coffees a day -- is how you put the drink together.
    At the Buena Vista -- the original source of the drink in the U.S. -- Irish coffee starts with a stemmed, 6-ounce glass that's been preheated with hot water. And both of those elements are critical. A bigger or smaller glass would throw off the coffee-booze balance. A cold glass results in a tepid cocktail. There was a bit of a hitch a few years back when Libbey Glass stopped making the type the Buena Vista uses. Silva had to scramble to find another source but, happily, Libbey has since reinstated the product.
    For a touch of sweetness, the Buena Vista recipe adds two cubes of sugar, though other recipes call for brown sugar. The cream, meanwhile, should be fresh and just slightly whipped -- nothing from an aerosol can.
    As for the whiskey, the Buena Vista is currently using Tullamore Dew. In general, what you are seeking is a smooth whiskey that won't fight with the other flavors, says Silva. This isn't the time to pull out that peaty Scotch. But don't be afraid to use something good.
    "Using a premium spirit elevates any cocktail," says John Concannon, a California vintner who has teamed with Ireland's Cooley Distillery to develop Concannon Irish Whiskey, which also makes a good Irish coffee.
    The whiskey, made and aged in Ireland, is matured in bourbon barrels, then finished off with some time in wine barrels that have been used to age Concannon Vineyard's flagship petite sirah wine. "Because of the unique barrel finishing in the distilling process, Concannon has a complexity and character all its own, making for a one-of-a-kind Irish coffee experience," Concannon said via email.
    Though it seems likely that people have been introducing a drop or two of whiskey into coffee for a while, the drink as a cocktail was popularized in Ireland at the Foynes port, precursor to Shannon Airport, in the 1940s when chef Joe Sheridan decided to pep up some coffee with Irish whiskey to cheer chilly travelers. The drink was much appreciated and one of the passengers is said to have asked, "Was that Brazilian coffee?" Sheridan jokingly answered, "No, that was Irish Coffee," and a tradition was born.
    San Francisco newspaperman Stanton Delaplane tried the coffee while flying from Shannon Airport in 1952 and on his return got together with Jack Koeppler, then-owner of the Buena Vista, to recreate the drink. The trickiest part was getting the cream to float on top, something that was solved by whipping the cream just a bit, then pouring it carefully over the back of a spoon into the cup.
    St. Patrick's Day has a special resonance for Concannon since his great-grandfather and winery founder, James Concannon, was born on March 17 in the Aran islands off the coast of Ireland. The winery, based in the Livermore Valley region east of San Francisco, will be celebrating this year with traditional, live Irish music and a toast (with wine) to their founder.
    And they'll be busy at the Buena Vista, too. Last year, thirsty revelers sucked down 3,640 Irish coffees.
    Take that, green beer.
    Looking to brew a little Irish cheer yourself this St. Patrick's Day? Try this classic recipe, or the chocolate-laced variation.
    ___
    IRISH COFFEE
    Depending on which version of the "original" Irish coffee you subscribe to, it is sweetened with either 2 sugar cubes or 1 teaspoon brown sugar. For a rich and chocolaty take on Irish coffee, stir 2 tablespoons of milk chocolate bits into the coffee at the same time as the sugar. Once the chocolate bits have melted, proceed with the recipe.
    Start to finish: 5 minutes
    Servings: 1
    Boiling water
    Hot coffee
    2 sugar cubes or 1 teaspoon brown sugar
    1 1/2 ounces Irish whiskey
    1/4 cup heavy or whipping cream, lightly beaten (but still pourable)
    Fill a large coffee cup with boiling water to preheat it. Let it stand for about 1 minute, then empty the glass.
    Fill the glass three-quarters full with hot coffee. Add the sugar, then stir until dissolved. Stir in the whiskey.
    Top the coffee-whiskey blend with the lightly whipped cream. To do this, hold an overturned spoon over the coffee, then slowly pour the cream over it. The goal is for the cream to float on top of the coffee; do not mix it in. Part of the Irish coffee experience is drinking the hot coffee through a layer of cool cream.
    (Recipe adapted from The Buena Vista Cafe, San Francisco)"




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    Tuesday, January 1, 2013

    Coffee with Cinnamon - Recipe!

    *Photo and recipe courtesy of Food Network.







    Ingredients

    • Cinnamon sticks
    • Pot hot coffee
    • Whipped cream
    • Cinnamon, for garnish

    Directions

    Place 1 stick of cinnamon in each of 4 coffee cups and pour in the hot coffee. Add a dollop of whipped cream and a sprinkle of cinnamon.




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    Thursday, August 2, 2012