Peru exported coffee 84% between january and june in 2013 informed The Camara de Comercio in Lima, it has a value of US$84 MILLIONS.
Asia continue importing products from Peru in 2015.
Tuesday, January 27, 2015
Monday, April 28, 2014
Almost-Famous Mocha FrappesIngredients
For the coffee ice:
3 tablespoons sugar
2 cups warm strong coffee
For the chocolate syrup:
2/3 cup sugar
1/2 cup unsweetened cocoa powder
1 ounce milk chocolate, finely chopped
1 1/2 teaspoons honey
1/2 teaspoon vanilla extract
For the frappes:
1 cup reduced-fat milk
Whipped cream, for topping
Make the coffee ice: Stir the sugar into the coffee until dissolved, then let cool. Pour into a 16-cube ice-cube tray and freeze until solid, about 3 hours.
Make the chocolate syrup: Combine the sugar and cocoa powder in a saucepan and slowly whisk in 2/3 cup hot water. Bring to a simmer over medium heat, whisking, until the sugar dissolves, 3 to 5 minutes; do not boil. Remove from the heat and stir in the chocolate, honey and vanilla until smooth. Transfer to a bowl and refrigerate until cool.
Make the frappes: Puree 8 coffee ice cubes, 1/2 cup milk, 1/3 to 1/2 cup chocolate syrup and 1 cup plain ice in a blender until smooth. Pour into 2 glasses, then repeat to make 2 more drinks. Top with whipped cream and more chocolate syrup.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-mocha-frappes-recipe.html?oc=linkback
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Wednesday, October 23, 2013
- 1 cup(s) low-fat (1%) milk
- 1 tablespoon(s) chocolate syrup
- 1 teaspoon(s) instant espresso-coffee powder
- 2 ice cubes
- Sugar (optional)
- 1/8 teaspoon(s) ground cinnamon
- In blender, combine milk, chocolate syrup, espresso powder, and ice and blend until mixture is smooth and frothy. Add sugar to taste, if you like. Pour into 2 chilled glasses. Sprinkle with cinnamon for garnish. By Good Housekeeping