Get creative with coffee

We all know that Italian coffee is perfect for creating that cup of espresso or cappuccino. But there's more to it than that; coffee can also be used to add flavour and richness to cooking, which is why Lavazza has devised a range of baking and drink ideas to give you a tempting treat


Flavoured Shakerato

  • 50ml Lavazza espresso
  • 5g sugar
  • 2 teaspoons of your favourite syrup (hazelnut, toffee, chocolate, vanilla, etc)
  • ice cubes

Preparation

  1. Put 4/5 ice cubes into the shaker
  2. Add coffee and sugar
  3. Close lid and shake energetically for 15 seconds
  4. Strain and pour in a cocktail glass

Frosty Coffee

  • 60ml of Lavazza espresso
  • 5 to 10g sugar
  • fresh whipping cream
  • Cocoa
  • ice cubes

Preparation

  1. Fill a large tumbler with ice cubes and add the sweetened hot coffee
  2. Pour a layer of fresh cream straight onto the ice cubes so it floats
  3. Now sprinkle over a little cocoa

Cool Cappuccino

  • 50ml Lavazza espresso
  • 50ml skimmed milk
  • 10g sugar
  • 4 ice cubes

Preparation

  1. Put all the ingredients in a tall glass (330 ml)
  2. Froth the drink with a milk frother for about 45 seconds or until you get a thick froth
  3. Add two straws and drink

Spiced coffee and date cake

  • 150g dates
  • 250ml of Lavazza espresso coffee
  • 1 tsp of bicarbonate of soda
  • 65g butter
  • 90g caster sugar
  • 1 medium egg
  • zest of 1 orange
  • 175g plain flour
  • 1 tsp baking powder
  • 125g muscovado sugar
  • 65g butter
  • 100g pecan nuts

Preparation

  1. Pre-heat oven to 180C/gas mark 4
  2. Line a 20cm round loose-bottomed tin with greaseproof paper
  3. Soak 150g dates in 250ml freshly brewed Lavazza coffee & 1 tsp of bicarbonate of soda for 15-20 mins
  4. Add 65g of melted butter, 90g caster sugar, 1 lightly beaten medium egg, zest of 1 orange, 175g plain flour & 1 tsp baking powder
  5. Stir well and pour into prepared tin
  6. Bake in the middle of the oven for 25 mins
  7. Heat 125g muscovado sugar, 65g butter & 100g pecan nuts in a small pan for 2-3 mins until sugar has dissolved
  8. Remove cake from oven, spread topping over & return to oven for 10-12 mins
  9. Leave to cool for 20-30 mins then turn out, slice, serve & enjoy!

Mocha biscuits

  • 100g butter
  • 55g icing sugar
  • 100g plain flour
  • 55g rice flour
  • 1 tbsp Lavazza Qualitá Rossa coffee grounds

Preparation

  1. Pre-heat oven to 180C/gas mark 4
  2. Cream together 100g butter & 55g icing sugar
  3. Blend in 100g plain flour, 55g rice flour and 1 tbsp Lavazza Qualita Rossa coffee grounds
  4. Bring together and form into a ball
  5. Divide into walnut-sized balls and pres lightly into each one with your thumb to leave an imprint
  6. Bake on a tray lined with bakewell paper for 10-12 mins
  7. Cool on wire rack and sift over cocoa and icing sugar to decorate
  8. Store in an airtight container

Lavazza has launched a brand new photographic calendar for 2007 under the theme of 'The Most Incredible Espresso Experience'.

For further information on Lavazza please visit www.lavazza.com