Italian sodas, smoothies, milkshakes, iced espresso beverages, frappes, iced tea, cocktails and non-
alcoholic beverages are easily and flavorfully enhanced with Stirling Gourmet Flavors. Hot drinks
including espresso and coffee beverages, teas, steamers and more can also be easily enhanced.
Stirling Gourmet Flavors can even be used in food based recipes including pancakes, crepes, breads and more.
Following are a few recipes to get your creativity flowing. Or, create your own signature beverage
and send it to Stirling. If we use your recipe, we'll give you and your company the credit! E-mail
recipes to recipes@stirlingfoods.com.
Mokha Cassis (SSBO Winner)
Coffee Fest Las Vegas 2005 Stirling Signature Beverage Open $500 Winner
“Most Creative Beverage”
Jim Saborio, Café Zola, Ann Arbor, Michigan
Whenever I develop a drink for the café, I try to use ingredients that
we already have in-house. Even the Poblanos are ordered regularly and
roasted for filling our southwestern omelets. That makes the drink a
part of the café and unique to it,” Saborio explains.
Espresso blend: All coffees were bought green from Sweet Marias
(www.sweetmarias.com) and home-roasted in separate batches. A
half-pound of roasted beans easily makes enough espresso for six
drinks, with a bit extra to perfect the grind and pull a few sample
shots. The blend includes:
- 1 part Ethiopian Harar Horse for berry notes that match the cassis.
Roast to full city and rest for four days.
- 1 part Yemen Mokha Ismaili for spiciness and hidey flavors that
complement the cinnamon and poblano. Roast to full city and rest for
four days.
- 2 parts dry-processed Brazil for sweetness, crema and a more
traditional espresso flavor. Roast to full city and rest for five
days.
Infused cassis: Combine ingredients in a jar, cover and let steep for 24 hours.
- 4 oz. L'Héritier-Guyot Crème de Cassis (Stirling Oregon Mountain Blackberry syrup can be substituted for a non-alcoholic version).
- ½ Poblano chili pepper, lightly score surface and remove seed.
- 2 sticks Ceylon cinnamon.
Cold frothed milk: Two plunger-style milk frothers are needed. Fill both
with a cup of very cold whole milk. To one, add 3 oz. of crème
de cassis (not infused). Froth the milks vigorously for several
seconds, then let sit.
Glassware: A stemmed tulip-shaped cordial glass was used for the competition to show the beverage’s three layers.
To each cordial glass add ingredients in the following order:
- ½ oz. warmed infused cassis.
- 1¾ oz. double espresso extracted in approximately 25 seconds.
Carefully spoon a layer of cassis-infused cold milk froth equal to a half of
the volume in the glass. The cold froth should layer neatly on the
surface of the espresso, absorbing the color of the crema. Take care
to avoid adding large bubbles by stirring the milk and tapping the
pitcher on the counter. The milk can be re-frothed if needed.
Lastly, spoon an equal sized layer of plain cold frothed milk on top. Serve
quickly to achieve a wonderful temperature contrast between the
coffee and milk froth.
Other Recipes
ABOUT
STIRLING