Step 1: Wake up. Step 2: Drink coffee. If that’s how your mornings customarily go, you’re certainly not alone. But for many, coffee is some-more than usually a 6 a.m. pick-me-up; it’s also an after-dinner treat, mostly enjoyed both during home and when dining out. On this morning’s all-new episode of The Kitchen, a co-hosts introduced a contingent of dressed-up coffees, any of them ideal for dusk sipping. Read on next for spiced, peaked and iced variations on a cups of joe we know and love.
“My coffee’s doubling indeed as dessert,” Katie Lee suggested of her affogato, a gelato-based plate that boasts not one though dual grown-up flavors. She douses a ice cream with shots of both vanilla-flavored vodka and prohibited espresso, that solemnly melts a ice cream and turns a reduction richly creamy.
JM’s Mexican Coffee
Just as Mexican chocolate gets a signature season from confidant spices, so too does Jeff Mauro’s Mexican-inspired coffee. He brings together cinnamon, chili powder and espresso-flavored tequila to emanate a warming combination.
Sunny’s Easy Vietnamese Iced Coffee
It takes usually dual mixture to spin out this cold mixture from Sunny Anderson. The pivotal to her recipe is Vietnamese-grown coffee, that is considerably strong. She balances a coffee with honeyed precipitated milk, that “does all for you,” Sunny remarkable this morning. “It gives we a cream, it gives we a sweetener.”
Tune in to The Kitchen on Saturdays during 11a|10c.