Cafe Rumchata Jello Shots

cafe-cubano

Why Should I Drink This?

If there is anything that embodies what the Boozy Barista is, it’s this: bold, caramelly, Marley Espresso with smooth, creamy RumChata and brown sugar! Tastes like having a sweet, cinnamony latte in a jello shot! It takes some time to make, but once it is finished you’ll be sure to impress any peeps at your next party!

Whatchoo need is…

  • Rumchata (10 oz)
  • Cold Brewed “Espresso Roast” coffee (4 Cups)
  • Brown Sugar (5 Tbs)
  • Boiling hot water (1 cup)
  • Knox Unflavored Gelatin (2 envelopes) or Agar Agar (enough for 2 cups of gelatin)
  • A stirrin’ spoon
  • A small bowl
  • Measuring cups
  • Measuring spoons
  • A pot for boiling water
  • Jello shot cups
  • A refrigerator with freezer

Then you gotta:

  1. Make your cold brew coffee first! This can take 12 hours to do, so this ain’t no joke!*
  2. Place your RumChata in a small bowl and put it in the freezer to chill.
  3. Place about 1 cup of water into a pot or sauce pan and bring to a boil. Once it is boiling, take it off the heat.
  4. Add your gelatin or agar agar to the boiling hot water and stir thoroughly until it is all dissolved and lump-free!
  5. Next pour your cold brewed coffee into the hot gelatin and keep stirring!
  6. Now add in your brown sugar and RumChata, and don’t stop stirring! Make sure it all blends together nicely!
  7. Once it looks as mixed as it can be, pour it all into a large measuring cup and start pouring it into your jello shot cups.
  8. Put the lids on your jello shot cups and place them in the fridge. They should be ready in about 2-4 hours.
  9. (Optional) If you have any leftover coffee beans, place one on top of each jello shot to make it look purrdy!

*Although some grocery stores are starting to sell pre-made cold brew coffee, I can not recommend any specific one to use for this. If you go that route just make sure it has a really bold, strong, black coffee taste and that it is unsweetened! That’s the brown sugar’s job.

Iced Maroon Tie

red tie

Why should I drink this?

Ever had a Thai tea before? That super sweet, energy boosting, blood sugar spiking Southeast Asian treat? If so, then I don’t need to explain how tasty it is, but I may need to explain why adding espresso to it is a good idea: if you’re a caffeine junky, thrill seeker, or just consider yourself adventurous then this will excite your senses more than your standard Thai tea!

This Maroon Tie is a dairy-free twist on the Red Tie, which is a typical Thai tea with one or two shots of espresso. I ran out of condensed milk and thought it might be a hoot to try making one of these without it and the results did not disappoint! Sweet, spicy, musky, and the espresso gives it a little bit of a chocolaty note. The caffeine kicks in fast, too, so If you need me, I’ll be learning Japanese while I draw up blueprints for a nuclear reactor. But first, let me show you how to get on my level!

Whatchoo need is…

  • Thai Tea leaves (3 Tbs)
  • A tea infuser
  • Hot water (1 Cup)
  • Espresso (2 shots)
  • Sugar (4 tsp)
  • A mug for infusing tea
  • A glass for serving the finished tea
  • Ice
  • A stirring stick or straw

Then you gotta:

  1. Place your infuser over the mug and add your Thai tea into the infuser. Pour your hot water over it. Allow the tea to steep for about 5 minutes (or 10 if you like it strong).
  2. Brew your espresso while you wait on your tea.
  3. Fill your glass with ice and pour your sugar on top.
  4. Once your tea is ready, pour it over the ice, but make sure to leave room for your espresso!
  5. Toss your espresso into the mix and give it all a good stir!
  6. Cool off and energize!

Cafe Mazagran

cafe-maz

Why should I drink this?

It’s too damn hot for all this coffee nonsense, right? WRONG! Take a tip from the Portuguese and sip on a Cafe Mazagran, one of the easiest espresso drinks you could ever make! It gets even better, though: there isn’t really any exact way to make a Cafe Mazagran, so you can take as many liberties with this drink as you like! For the sake of replication, however, I have provided a recipe that works for me every time.

Whatchoo need is…

  • Espresso (3 shots)
  • Brown Sugar (4 tsp)
  • A slice of lemon
  • Ice
  • A tall glass
  • A stirring spoon
  • (Optional) Rum (1 oz)

Then you gotta:

  1. Place your brown sugar at the bottom of your tall glass and then fill your glass with ice.
  2. (Optional) Pour your rum into the glass.
  3. Pour your espresso over the ice and stir thoroughly.
  4. Add your slice of lemon into the glass and gently stir it around into the espresso. This gives your drink a smooth hint of citrus. Best drank without a straw.

Equatorial Mocha

jungle

Why should I drink this?

Do you dig bananas? Are you groovin’ on some coconuts? Are you chill with some chocolate? Then why not have all three at once! Better yet, why not add some espresso and wake yourself up? Take a little sip of this hearty, creamy, deliciously sweet sampling of some of the tastiest parts of the tropics all in one cup!

Whatchoo need is:

  • Half a banana*
  • Full fat Coconut Milk (2/3 Cup)
  • Baker’s chocolate (1 oz)
  • Espresso (3 shots)
  • Milk (4 oz)
  • Sugar (1 tsp)
  • Small sauce pan
  • Whisk
  • Latte mug/coffee mug
  • (optional) Large wooden spoon
  • (optional) Coconut shreds
  • (optional) Milk frother
  • (optional) Skillet/pan

*For best results use an over-ripe, brown banana. It will taste sweeter and will make the first step of this drink easier for you.

Then you gotta…

  1. Throw your chocolate, banana, coconut milk, and sugar into your sauce pan. Place it on your stove at medium heat and whisk it all together until it turns into a hot, brown liquid. Be sure to beat out all of the solids! This may take a little muscle.
  2. Brew your espresso! Then throw it in a latte mug or whatever else you chose to drink your coffee from today!
  3. Pour your coconut-chocolate-banana-milk from your sauce pan into your mug over the espresso. You’ll notice the two liquids separating, just give them a good stir until they start to play nice.
  4. (Optional) Froth your milk and place it on top of your almost finished drink! Or if you don’t have a milk frother, you can simply place it in your sauce pan and heat it up until it’s steamy and pour that into your drink instead.
  5. (Optional) Take a good handful of coconut shreds and place them on your skillet. Place the skillet on your stove at medium-hi heat and stir with a wooden spoon until they get nice and golden brown. Once their ready, sprinkle them on top of your drink and enjoy!

 

Peanut Butter Mocha

Image

Why should I drink this?

Everyone has a weakness when it comes to candy. I have many, and one of them is peanut butter cups. If you enjoy the taste of creamy peanut butter and chocolate together, then I don’t need to explain the appeal of this drink to you. You’re already one of the good ones.

Whatchoo need is:

  • Hot chocolate (2/3 cup)*
  • Milk (1.5 Cups)
  • Peanut Butter (7 Tbs)**
  • Sugar (1-2 tsp)
  • Espresso (2 shots)
  • A mug (Pref. Latte Mug)
  • A sauce pan
  • A whisk
  • A stove
  • (Optional) Milk (4 oz)
  • (Optional) Milk frother

*Make it how you like it!

**I used unsweetened peanut butter, which required adding a little extra sugar to bring out the flavor.

Then you gotta…

  1. Toss your milk and peanut butter into your sauce pan and place that pan over your stove at medium heat. Start whisking until it’s all nice and smooth. Congratulations, you’ve just made peanut butter milk and you’re almost done!
  2. Take your hot chocolate and pour it into your mug, add your espresso, and then your peanut butter milk until your mug is full. Sweeten it to taste.
  3. (Optional) Use your milk frother to get some nice latte foam to put on top of your peanut butter mocha!

S’more Mochaccino

smore

Why should I drink this?

You’re killin’ me, Smalls!! Why wouldn’t you wanna drink a s’more latte?! Hot chocolate, fluffy, foamy marshmallow, and graham cracker dust on top? You got excited reading all of that, didn’t you? You’re fantasizing about it right now, aren’t you? Then allow me to help you make your dreams come true.

Whatchoo need is:

  • Espresso (2 shots)*
  • Marshmallow Fluff (7 Tbs)
  • Baker’s Chocolate (1/2 oz)
  • Milk (1 cup)
  • Vanilla extract (1 tsp)
  • White sugar (1 tsp)
  • Graham cracker crumbs
  • A coffee mug (preferably a latte mug)
  • A small sauce pan
  • A whisk or whisk-like device

*I won’t love you less if you use regular coffee instead of espresso. Just don’t tell the barista police.

Then you gotta…

  1. Take 1/2 of your cup of milk and toss it in your mug. Add your baker’s chocolate in, too. Now heat it up in the microwave, stirring occasionally until you have hot chocolate!
  2. Take the other 1/2 cup of milk and pour it in your sauce pan. Add the marshmallow fluff, white sugar, and vanilla extract in as well.
  3. Place the sauce pan over your stove at medium heat and whisk until everything is well integrated.
  4. Once the stuff in your sauce pan starts lookin’ foamy, take it off the heat.
  5. Add your shots of espresso (or coffee, you cheater) into your mug with the hot chocolate.
  6. Gently pour your foamy marshmallowy goodness on top of your caffeinated hot chocolate until it comes all the way to the top!
  7. Take your graham cracker crumbs and sprinkle them on top until it looks as pretty as can be!

Green Tea Rum Infusion

green-tea

What’s in that bottle?

Two simple ingredients: rum and green tea! This is one of the easiest infusions you could ever make and it only takes 12 hours to do! It tastes great as a mixer with actual green tea and honey syrup like in my Japanese Seafoam cocktail or in other drinks that need a little hint of green tea flavoring. I wouldn’t recommend drinking it on it’s own, however, as the flavor is very subtle. As with most teas, adding a little something sweet to it brings out all of it’s tastiness. If you’re going to use this in future cocktails, make sure you put something like a simple syrup or a liqueur that complements the flavor of the green tea.

Lemme break down this hecka simple process for you now!

Whatchoo need is…

  • Loose leaf green tea (1 cup)
  • White rum (750 ml bottle)
  • An infusion jar or bottle
  • Cheese clothe / coffee filter
  • Fine mesh siev
  • A large bowl or measuring cup
  • 12 hours of your life

Then you gotta:

  1. Place your loose green tea into your infusion jar/bottle and pour your rum over it.
  2. Seal it up nice and tight and shake it real good 2-3 times every hour for 12 hours.
  3. When it’s ready it will have a dark brown color to it.
  4. Strain out the loose tea leaves by placing a cheese cloth or coffee filter over a fine mesh sieve and place that over a large bowl (or measuring cup for easy pouring).
  5. Once all of your loose tea leaves are strained out, pour your green tea infused rum back into the infusion container! So simple, yes?

You, Me, and the Bourgeois-Tea

IMG_1420

Why should I drink this?

Because you’re not just a bourbon drinker, you’re a classy bourbon connoisseur! You want to have a new kind of bourbon cocktail that isn’t too difficult to whip together, but still makes you feel like an adult while you drink it. So let me introduce you to my fancy little friend…

Whatchoo need is…

  • Strong Black Tea (1/2 Cup)
  • Honey Syrup (3 Tbs)
  • Bulleit Rye Bourbon (2 oz)
  • Amaretto (1/4 oz)
  • A cocktail shaker
  • Ice
  • An old fashioned glass
  • Measuring Utensils

Then you gotta:

  1. Brew your black tea and mix in your honey syrup while it’s still hot.
  2. Allow your tea to cool to room temperature.
  3. Throw some ice in your cocktail shaker and pour your Bourbon, Amaretto, and honey-sweetened tea in.
  4. Shake it, baby!
  5. Pour that bad boy into an old fashioned glass straight up!

Japanese Seafoam

green-tea

Why should I drink this?

Some people say green tea tastes like a cup of hot lawn-clippings, this drink aims to fix such a person’s wagon (albeit with a honey-ladened, boozy bias)! I love a nice cup of green tea, and while it definitely has a grassy taste it’s nothing like the grass off of your front lawn (or at least it shouldn’t be). Not to mention it’s full of healthy antioxidants and lots of other (mostly) credible health benefits. Of course all of these nutritional pros are about to be hurled into the sun by the inclusion of rum, but it is fun to pretend we’re being healthy isn’t it? Now let’s make believe…

Whatchoo need is…

  • Green Tea Infused White Rum* (1oz)
  • Green Tea (1/2 cup)
  • Honey syrup (3/4 oz)
  • Ice
  • A cocktail shaker
  • A rocks glass
  • Measuring utensils

*If you’ve never infused your own green tea flavored spirits before, I’ll have some instructions on how I made mine up soon!

Then you gotta:

  1. Pour all of your ingredients into a cocktail shaker half filled with ice and shake it ’til it’s frosty!
  2. Strain it all into your rocks glass straight up (that means without any ice in your glass) and enjoy!

Apfelkuchen

apple_pie

Why should I drink this?

You like the taste of apple pie? You’d better, because that’s what Apfelkuchen means. You like German beer? I hope so, because those are the only qualifications you need to enjoy this drink! Some may say that by adding in extra ingredients I am defiling the sanctity of this fine hefeweizen, but to them I say: socks are meant to be sorted, drinks are meant to be mixed. If you’re still on board with me, then let’s set sail for some tasty Apfelkuchen!

Whatchoo need is…

  • Chilled Fireball Cinnamon Whiskey (2 oz)
  • Chilled Ginger Beer (6 oz)
  • Chilled Hofbrau Munchen (2 oz)*
  • A chilled long island glass
  • Measuring shot glass or jigger
  • Stirrer/swizzle stick

*Yes, it must be Hofbrau Munchen! Accept no substitutions! Unless you can recommend a different beer that tastes exactly like it then you’ve gotta trust me on this. It’s worth it!

Why’s everything gotta be chilled?

Ask your bartender: adding ice to any drink affects the flavor of the drink. Sometimes this is a good thing, but sometimes it really isn’t. Don’t you dare put ice in this drink, because if you do I’ll find out and you don’t want to know what happens then!

Then you gotta:

Pay close attention to the order here! Your taste buds will quiz you on it later…

  1. Pour your chilled Fireball into your chilled glass first.
  2. Slowly pour your cold ginger beer on top of that Fireball.
  3. Top off your glass with your Hofbrau Munchen.
  4. Give your ingredients a gentle stir from your swizzle stick or stirrer. Don’t over work it, though! Carbonated ingredients don’t like to be agitated.
  5. Drink dat Apfelkuchen!
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