Merry and bright:
Coffee creations and biscuit recipes for the Christmas season
Christmas is fast approaching – to help speed up the countdown to Christmas, here are a few creative recipe ideas. Monika Oeggerli, coffee expert and trainer at the Schaerer Coffee Competence Centre, has selected three coffee creations to get you in the Christmas spirit. And the Advent season would not be complete without traditional festive biscuits. Coffee is used in these two baking recipes as well to add that little something extra.
By the way, these seasonal coffee drinks can also be prepared with ease using Schaerer coffee machines – even vegan creations like the “Espresso Winter Fairytale”. Thanks to the Best Foam milk system, coffee lovers will be impressed by the quality of the foam, regardless of whether the winter treat is prepared with cow’s milk or a dairy alternative. The Schaerer Twin Milk system allows a plant-based alternative to be stored in parallel alongside the milk. The correct option is automatically used when the desired coffee speciality is selected.
If you pierce the rind of an orange with these small dried flower buds, the scent of Advent fills the air for weeks. But the spice also imparts a wonderfully wintry aroma when added to coffee.
- 3 tsp melted chocolate
- 1 tsp honey
- 1 pinch ground cloves
- 1 café crème
- a little creamy milk foam
Preparation: Put the melted chocolate, honey and pinch of cloves into a cup, brew a café crème on top and finish with milk foam.
Irish cream liqueur, a touch of alcohol and cinnamon warm the soul even when temperatures outside are freezing.
Ingredients (serves 2)
- 2 tsp brown sugar
- 4 tbsp Baileys (whiskey liqueur)
- 2 double espressos
- a little ground cinnamon
Preparation: Warm up the sugar and Baileys, pour into two cups, then brew two espressos (in two cups). Sprinkle cinnamon on top and serve.
The combination of dates and gingerbread spice makes this speciality coffee a perfect companion on a cold winter day.
- cappuccino, freshly brewed
- dash of date syrup
- 1-2 tsp gingerbread spice
- pinch of ground cinnamon
- 1 vegan speculoos biscuit
- vegan whipped cream, according to taste
Preparation: Brew cappuccino in a cup. Add the gingerbread spice while the milk is being dispensed. Then pour date syrup on top and decorate with whipped cream, ground cinnamon and biscuit pieces.
- 100 g margarine
- 100 g brown sugar
- 5 g baking powder
- 145 g wheat flour
- 1 tsp sugar beet syrup
- 75 g chopped almonds
- 15 g roasted coffee beans
Preheat convection oven to 160 degrees. Put margarine and brown sugar together in a mixing bowl and cream with a food processor or mixer until the sugar has dissolved into the margarine. Then stir in the baking powder, flour, almonds and sugar beet syrup. Next, finely chop the coffee beans and add the pieces to the batter. The dough should have a very crumbly consistency. Shape the dough into balls about the size of a walnut and arrange them on the baking sheet, spaced slightly apart. Do not press down on the top of the cookies; they will spread during baking in the hot oven. Bake the cookies for 12 minutes on the middle rack. Important: Pay attention to the baking time to ensure a soft and fluffy texture; if the cookies stay in the oven too long, they will dry out.
Ingredients (for about 30-40 pieces)
- 200 g softened butter
- 100 g brown cane sugar
- 50 ml coffee or espresso
- 200 g spelt flour type 630
- 30 g cocoa powder
- 100 g plain coating chocolate
First, prepare a strong coffee or espresso and let it cool. Make powdered sugar from the cane sugar using a stick blender, spice grinder or coffee grinder. Preheat oven to 180 °C (top/bottom heat). Now cream the softened butter with the powdered sugar for about five minutes and then mix in the flour and cocoa powder. Next, add the coffee/espresso and work everything into a smooth dough. Spoon the mixture into a piping bag with a fluted tip and pipe 30 to 40 cookies directly onto the baking paper. Bake for 12 minutes and then cool on a cooling rack. Heat the coating chocolate over a water bath and use to dip one end of the cookies.