Iced Coffee

I didn’t know Aussie style iced coffee is “well known” around the globe until my brother-in-law visited us from Holland a few years ago.

His Dutch friends told him he had to go to Sydney’s famous Bondi Beach and try the iced coffee. He didn’t understand the fuss about it until he tasted it.

Iced coffee in Australia is pretty unique and iconic. It is like an unblended milkshake full with deliciousness: coffee, milk, ice cream, whipped cream and cocoa powder. Iced coffee can be ordered in most cafes and it is easy to make it at home. Here are the steps:

Ingredients:

• 1/4 cup Espresso coffee or strong coffee, chilled
• 1/2 cup milk
• 2 scoops vanilla ice cream
• Whipped cream (you can use sweetened or unsweetened)
• Cocoa powder

Method:

1. First, you need 1/4 cup of chilled espresso coffee or strong coffee.
   
   
   
2. Fill a tall glass (it is usually served in a milkshake glass) with the chilled coffee.
   
   
   
3. Next, you need 1/2 cup of cold milk.
   
   
   
4. Pour the milk into the glass filled with chilled coffee.
   
   
   
5. Now, it is time for ice cream. To be exact, vanilla ice cream.
   
   
   
6. Add 2 large scoops of vanilla ice cream into the glass. Do not stir. Let it float.
   
   
   
7. Top it up with as much whipped cream (you can use sweetened or unsweetened) as you like.
   
   
   
8. Add the finishing touch: Sprinkle with cocoa powder.
   
   
   
9. Serve immediately with a straw and a long dessert spoon. Enjoy!

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Vanilla Ice cream

Everyone loves Ice cream…. and think if you can made ice cream by yourself, how amazing that will be. Follow the steps and surprise your family.

Prep Time: 15 minutes

Baking Time: 129 minutes

Ingredient:

• 1 litre milk
• 2 tbsp sugar
• 10 tsp vanilla essence

Method:

1. Boil the milk till it becomes thick.
2. As soon as it is cooled add the sugar and vanilla essence and blend well using a blender or mixie.
3. Cool it in the refrigerator and again blend well.
4. Keep it in the freezer and your Vannila Ice Cream will be ready with in two hours.

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Mixed Berry and Almond Granola

Ingredeints:

(Yield:  25 (½ c) servings) 

• 4 c rolled oats
• ¾ c honey
• 6 TB salted butter or canola oil (if using canola oil, add ½ tsp salt)
• 2 TB virgin coconut oil
• 1 tsp cinnamon (more or less depending on your taste; you could also use pumpkin pie spice with is a mix of ground cinnamon, cloves, ginger, allspice, and nutmeg)
• 1 TB vanilla extract
• ½ c unsweetened flaked coconut
• 2 c cereal (I used bran flakes)
• 2 c dried fruit, cut into bite-sized pieces if necessary (I used a mix of homemade dehydrated strawberries and Welch’s dried fruit berry medley)
• 1 c nuts (I used sliced almonds)

 Method:

1. Preheat oven to 350F.  Melt together the honey, butter, coconut oil, and cinnamon; turn off the heat and add the vanilla.  Mix half the liquid with the rolled oats and coconut, and reserve the other half of the liquid for the cereal, dried fruit, and nuts (mix the reserved liquid with the cereal/fruit/nuts right before baking).  Bake the rolled oats spread out on a baking sheet (or large roasting pan) for 35 minutes or until lightly golden and toasted (remove from the oven and stir the oats every 10 minutes).  Add the cereal mixture during the last 10 minutes of baking.  Allow to cool to room temperature before putting away, and store in an airtight container in a cool dry place (but not the fridge) for up to 3 months.
2.  Welch’s Dried Fruit Berry Medley:  This mix contained golden raisins, which I thought was a little strange…I really like golden raisins but I just don’t think of them as berries!

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Syrian Ice Cream

(Yield:  About 10 cups)

Ingredients:

• 9 c plus 1/4 c whole milk, divided
• 1 c heavy cream
• 4 medium pieces (about 1/4 tsp) Chios gum mastic
• 2 1/2 c sugar
• 5 tsp sahlab
• 3/4 tsp rose water
• Chopped pistachios (for serving)

Method:

1. In a small bowl, whisk together 1/4 c milk with the sahlab; set aside. 
2. Grind the mastic into a powder; the best way to do this is to put the mastic between 2 pieces of parchment paper or inside a plastic bag and pound it with a heavy object, such as a rolling pin. 
3. In a medium-large pot over medium heat, combine 9 c milk, the cream, and the mastic; bring to a boil (stirring frequently).  Slowly whisk in the sugar and bring back up to a boil, stirring constantly.  Whisk in the sahlab mixture and boil vigorously 5 minutes.  Turn off the heat and add the rose water.  Cool to room temperature, then refrigerate until well chilled (about 4 hours).
4. Transfer the chilled mixture to an ice cream machine and process according to the manufacturer’s directions.  Once processed, put the ice cream in a freezer-safe bowl and transfer to the freezer to set.  Scoop out the ice cream and roll generously in chopped pistachios before serving.

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IceCream Soda With Lime And Ginger Recipe

Ingredients:

• 1 1/2 cups sugar
• 1 cup fresh lime juice
• 3/4 cup chopped fresh mint
• 2 tablespoons chopped fresh ginger
• 6 cups (about) chilled sparkling water
• 1 1/2 pints (about) vanilla ice cream or frozen yogurt
• Lime slices (optional)
• Fresh mint sprigs (optional)
• print a shopping list for this recipe

Method:

1. Combine sugar, lime juice, chopped mint and ginger in heavy large saucepan. Stir over medium heat until sugar dissolves and syrup comes to simmer. Simmer syrup 2 minutes. Remove from heat and cool completely. Strain syrup into small bowl, pressing lightly on solids; discard solids. (Can be prepared 1 week ahead. Cover and refrigerate.)
2. Pour 3 tablespoons syrup, then 3/4 cup sparkling water into each of 6 tall glasses. Stir to blend. Mix in additional syrup or sparkling water to taste. Top each with 1 scoop vanilla ice cream. Garnish sodas with lime slices and mint sprigs, if desired, and serve.

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