Your account does not include highlighter on images.
Searches Highlighted on Image
National Sponsors
| July 27, 2011 Indian Valley Record |  |
|
©
Indian Valley Record. All rights reserved. Upgrade to access Premium Tools
PAGE 11 (11 of 32 available) PREVIOUS NEXT Jumbo Image Save To Scrapbook Set Notifiers PDF JPG
July 27, 2011 |
|
|
Website © 2025. All content copyrighted. Copyright Information Terms Of Use | Privacy Policy | Request Content Removal | About / FAQ | Get Acrobat Reader 
|
Bulletin, Progressive, Record, Reporter
Wednesday, July 27, 2011 1B
= ED o.iA ..o OPI.IO.. O O., E 1
P~
p
The heat of summer is here and we are trying to beat
the temperatures, while also indulging in fun, tasty
treats.
This summer, two-time National Barista Champion
Heather Perry has partnered with the California Milk
Processor Board (CMPB), the creator of GOT MILK?,
to give drink enthusiasts another reason to enjoy lattes
while refreshing their palates.
Perry's summer homemade lattes cost pennies on the
dollar compared to drinks from national coffee chains.
Plus, Perry offers kid-friendly, "espresso-free" recipes
so that the whole family can enjoy her unique drinks.
From a red velvet frappe to a tiramisu shake, all these
recipes have one cool ingredient in common -- milk.
"My new summer drink recipes are flavorful, refresh-
ing and easy to make," says the two-time national
barista champ. "While the recipes are decadent, they all
include milk which is essential to build strong bones,
muscles and teeth."
Perry, a California native, says people don't need to
spend hundreds of dollars on an espresso machine to
make the perfect latte. She says making a strong
brewed coffee with a coffee press or moka pot is all that
aficionados need. Plus, people can easily find the bask
ingredients such as coffee, chocolate and, of course,
milk, in their kitchens.
Iced Cltai Latte
Ingredients:
2 tablespoons chai tea, loose
leaf
2 tablespoons brown sugar
1 ounce agave syrup
1/2 vanilla bean, stripped
6 ou nces hot water
6 ounces milk
16-ounce cup, filled 3/4 with ice
Directions:
Combine chai, brown sugar,
agave syrup, vanilla bean
and hot water and allow to
steep for 15 minutes. Strain
mixture and allow to cool for
another 10 minutes. Once
cool, combine equal parts
chai concentrate and milk
and pour over ice for a
spicy and refreshing summer
drink.
Creamside Latte for kids
Ingredients:
10 ounces milk
1/2 vanilla bean, stripped
zest of 1 orange
2 ounces orange juice
1 ounce simple syrup
2 cups ice
Earl Grey Tea Latte
Ingredients:
2 tablespoons Earl Grey tea,
loose leaf
6 ounc( s milk
3 tablespoons sugar
2 strips lemon zest
6 ounces hot water
16-ounce cup, filled 3/4 with ice
Directions:
Combine Earl Grey tea,
sugar, 1 strip of lemon zest
and hot water and allow to
steep for 15 minutes. Then
strain mixture and allow to
cool for another 10 minutes.
Once coo[, combine equal
parts Earl Grey concentrate
and milk, pour over ice and
spritz with remaining lemon
zest for a refreshing summer
drink.
Creamside Latte
Ingredients:
2 ounces espresso or strongly
brewed coffee
8 ounces milk
1/2 vanilla bean, stripped
zest of I orange
1/2 ounce simple syrup
2 cups ice
Cream
Ingredients:
2 ounces
espresso or
strongly
bPewed
coffee
3 ounces
milk
3 ou nces
coconut milk
1 ounce simple syrup
2 cups ice
Directions:
Combine espresso and simple
syrup and pour over one cup
of ice. Next, combine coconut
milk and milk anti,our over
t
rest of ice onto
espresso. Pour slow-
ly enough to keep
the layers separate.
Cooling Coconut Cream
for kids
Ingredients:
1 ounce simple syrup
3 ounces milk
3 ounces coconut
milk
2 cups ice
Directions:
Pour simple syrup over 1 cup
of ice. Next, combine coconut
milk and milk and pour over
rest of ice onto simple syrup.
Pour slowly enough to keep
the layers separate.
Directions:
Fill a 16-ounce cup with ice.
Then in a separate cup,
place stripped vanilla bean,
orange peel and simple
syrup. Pour fresh orange juice
on top of those ingredients
and mix. Add milk and pour
over ice.
Honey Bee Latte for kids
Ingredients:
10 ounces milk
1/2 vanilla bean, stripped
1 tablespoon honey
2 ounces hot water
Directions:
Fill a 16-ounce cup with ice.
Then, in a separate cup, place
stripped vanilla bean, orange
peel and simple syrup. Pour
espresso on top of those in-
gredients and allow to steep
for 2 minutes. Add milk and
pour over ice.
.... Directions~ _ "~
Lace a 16-ounce cup with 112
of the honey. Then, in a
separate cup, place vanilla
bean and the remainder of
the honey. Add some hot
water on top of those in-
gredients and allow to steep
for 1 minute. Add milk and
pour over ice.
Honey Bee Latte
Ingredients:
2 ounces espresso or strongly
brewed coffee
8 ounces milk
1/2 vanilla bean, stripped
1 tablespoon honey
PB&J Frappe (Peanut Butter &
Jelly) for kids
Ingredients:
6 ounces milk
2 tablespoons peanut butter
4 tablespoons jelly
2 Nutter Butter cookies,
crumbled
2 cups ice
Red Velvet Frappe Red Velvet Frappe for kids
Ingredients: Ingredients:
2 ounces espresso or strongly 1 tablespoon cocoa
brewed coffee 1 ou nce hot water
S ounces milk 5 ounces milk
1 tablespoon cocoa 1 ounce red food coloring Directions:
1 ounce red food coloring 2 scoops vanilla ice creamTo make the sauce, put 3
2 scoops vanilla ice cream 1 cup ice tablespoons of jelly in a sauce-
1 cup ice whipped cream to taste pan with 1 tablespoon of
whipped cream to taste water and allow the jelly to
Directions: melt down. Place all other in-
Directions: Combine cocoa with 1 ouncegredients in blender and blend
Combine espresso and cocoa, hot water, stirring until cocoa until smooth. Lace your cup
stirring until cocoa is dis- is dissolved. Put mixture in with the jelly sauce. Pour the
solved. Put mixture in blender blender along with ice cream, drink into glass and top with
along with ice cream, ice, milk ice, milk and food coloring, whipped cream, crumbled
and food coloring. Blend until Blend until smooth. Pour into Nutter Butter cookies and the
smooth. Pour into tall glasses tall glasses and top with rest of the jelly sauce.
and top with whipped cream, whipped crea m.
Directions:
Lace a 16-ounce cup with 1/2
of the honey. Then, in a sepa-
rate cup, place vanilla bean and
the remainder of the honey.
Add fresh espresso on top of
those ingredients and allow to
steep for 1 minute. Add milk
and pour over ice.
PB&J Frappe
(Peanut Butter & Java)
Ingredients:
2 ounces espresso or strongly
brewed coffee
6 ounces milk
2 tablespoons peanut butter
2 Nutte r Butter cookies,
crumbled
2 cups ice
Directions:
Place all ingredients in blender
and blend until smooth. Pour in-
to glass and top with whipped
cream and Nutter Butter cookie
crumbles.
H
Tiramisu Shake
Ingredients:
2 ounces espresso or
strongly brewed coffee
5 ounces milk
3 scoops vanilla ice cream
1 tablespoon mascarpone
or cream cheese
cocoa for dusting
whipped cream to taste
Directions:
Place espresso in blender
followed by milk to help
cool the espresso down.
Add mascarpone cheese
and vanilla .ice cream and
blend until smooth. Pour in-
to a tall glass, stopping one
third full and adding a layer
of whipped cream. Add more
shake and finish with
whipped cream and a
dust of cocoa. The
perfect Italian treatl
Bananas Foster Frappe
Ingredients:
2 ounces espresso or strongly
brewed coffee
5 ounces milk
1 teaspoon butter
1/4 cup brown sugar
1 banana
1 scoop vanilla ice cream
1 cup ice
Directions:
Mix espresso, butter and brown
sugar until they are thoroughly
combined. Put in blender and add
remaining ingredients. Blend until
smooth and creamy. Top with
whipped cream, a sprinkle of brown
sugar and a slice of
banana.
Bananas Foster Frappe for kids
Ingredients:
5 ounces milk
1 teaspoon
butter
1/4 cup
brown
sugar
2 ounces hot
water
1 banana
2 scoops vanilla
ice cream
1 cup ice
Directions:
Mix hot water, butter
and brown sugar until
they are thoroughly
combined. Put in blender
and add remaining ingre-
dients. Blend until smooth
and creamy and pour in-
to 16-ounce cup. Top
with whipped cream,
a sprinkle of brown
sugar and a slice of
banana.