Playing with Godiva Limited Edition Coffees

Yes...I know it's winter. I know it's cold out there...and I know that's ice cream. Sometimes it's just the thing a gal needs. Especially when it's doused in Godiva's Limited Edition Caramel Pecan Bark Coffee...made into an extract.

Once again....I'm late.

On my blog posting!!! (ya I know, there's a different kind of "late" that's associated with ice cream. That ain't it.) A while back, through the Foodbuzz Tastemakers Program I received two bags of Godiva Chocolatier Coffee. One bag was Pumpkin Spice and the other bag was Caramel Pecan Bark. I should've posted about my experience a month ago....but like I said. I'm late. I apologize to both Foodbuzz and Godiva.

I have to say this....of all the flavored coffees out there...Godiva makes THE best! Rich, deep, and well blended. The flavor combinations are just fantastic. I'm particularly in love with the Caramel Pecan Bark. I've run out and am in need of more!!

So....what did I do with these coffees? Well...I attempted a latte. At home. Without a latte maker thingy bob. It wasn't difficult. It was a bit fun. Don't compare my attempts to what you'd get at any of those fancy coffee shops by any means.

I used the Pumpkin Spice coffee for my latte. You see, I'd found a bottle of Pumpkin Pie Cream Liqueur and thought the two had to go together. A no brainer. Which is a good thing because in the morning...I can only deal with no brainers. And yes....I did drink a spiked latte in the morning. And loved every moment.

I started off by making a very strong pot of Pumpkin Spice coffee. Then I heated up some half and half. Got out my handy dandy immersion blender and whipped that half and half into a foaming frenzy

It never did get as foamy as the coffee shops....but it was fun anyway. I then filled my mug half way with coffee. Now for the fun part.....that shot of Pumpkin Pie Cream liqueur.

Pour one shot in with the coffee. Yes...only 1 shot. It was morning....remember? Next I added the frenzied foamy half and half.

I tried to garnish it with a bit of cinnamon. All it did was agitate the foam. There actually was a lot more foam on that baby before the cinnamon arrived.

It was a very nice way to start the day. Fun and easy. I don't have exact measurements for the ratio between coffee and foam. I think thats a personal taste thing. I'm looking forward to having another go at it on Christmas morning.

Now for my favorite flavor.....the Caramel Pecan Bark. YUM!!! It's on my grocery list....I need more! It's that good.

I did make something rather fun with it though.....

Coffee Extract
Printable Version
1 1/3 cups fresh ground coffee
1 cup cold water

Place the coffee grounds in a glass jar. Pour the water over the grounds. Close the jar and keep it in a dark place for 3 days.

After the 3 days are up....line a strainer with cheesecloth and strain the "mud". It doesn't make much....but its wonderfully.....strong....coffee extract.

Store in a little bottle and keep in the refrigerator. I don't know what the shelf life is. I've had mine a couple of weeks...and it's still fine. Just know one thing....it can't take the place of vanilla extract. I tried. It doesn't do anything for the flavor of the dessert. So sad.

But....it does taste fantastic on vanilla ice cream

Godiva Chocolate Truffle Coffee Float

A couple of weeks ago, I told ya'll about the coffee I had received from Godiva  through the Tastemaker Program and the Double Nut Godiva Iced Coffee I made with their Hazelnut Creme Coffee. Well, I hadn't done anything with the Chocolate Truffle coffee yet. Then one morning I made myself a little pot of it and sat in my backyard to enjoy it.

(yes, I know. I put a lot of cream and sugar in my coffee. I've tried not to....but I just can't do it any other way.)

Well, let me tell you...this little cup (read: big mug) of coffee was amazing. The chocolate flavor was bold and silky and smooth. I've tasted chocolate coffees before but none as perfect as this. It was like chocolate heaven in my mouth but it wasn't too much chocolate. What I mean is....don't think "chocolate milk" or "chocolate flavoring".....those coffee beans must've been bred with cocoa beans or something because the two flavors meshed as one and it was obvious to my taste buds that they were made for each other.

That's when I decided....Yes, I need to do something special with this bag of coffee as well. So I quickly saved and chilled the rest of the coffee in the coffee pot. You see...I'm a 'one cup of coffee a day' kinda gal and I had made half a pot. And even though I knew I wouldn't have enough time to play with the coffee that day....I did not want to waste even a drop. So in the fridge it went while I pondered the possibilities for a few days.

I wish I could remember what lead me to the idea of a coffee float. (I wish I could remember a lot of things but that's a different story). I looked up some recipes but none of them were what I was imagining in my head. Part of the fun of a root beer float (the ideal model for my coffee float) is the foaming ice cream. And that comes from the fizz.

My coffee needed fizz.

Chocolate Truffle Coffee Float
(makes 2 floats)
Printable Version

1 1/2 cups strong Godiva Chocolate Truffle coffee
1/2 cup simple syrup
1/2 cup club soda
6 scoops vanilla ice cream (divided)

In a small saucepan combine the coffee and simple syrup. Over medium to low heat, reduce by half being careful not let it boil (nothing worse than burned coffee flavor).

Allow to cool a bit then chill in the fridge.

When ready to serve, put 3 scoops of ice cream in a tall glass. Add the club soda to the reduced coffee and pour 1/2 of the coffee mixture over the ice cream and there you have it.

What you'll experience is the creaminess of the vanilla ice cream followed by the wonderfully fizzy chocolaty flavor of this amazing coffee. Truly a delightful experience.

I just can't decide if this should be for dessert or breakfast....

Double Nut Godiva Iced Coffee

You know that old commercial...."Sometimes you feel like a nut, sometimes you don't". Well...even though this drink is called "Double Nut" ...one is a nut and one's not.

Let's start at the beginning. Not so long ago...in the rather recent past, through the Foodbuzz Tastemaker program I received 2 bags of Godiva coffee.

Chocolate Truffle and Hazelnut Creme. My mission? To create an iced coffee beverage. Being in a nutty mood, I chose to play with the nuts first. I made a nice big pot of Hazelnut Creme coffee....drank a wonderful cupful and enjoyed it immensely. It was rich without being too sharp or bitter. Flavorful without tasting overly much or imitation. I love hazelnuts but I refuse to add flavored cremes to my coffee because it doesn't taste 'right' to me. This coffee blend has the perfect combination.

Right then and there I knew this was the coffee I'd use for my iced coffee beverage. And being the lush alcohol connoisseur  that I am, of course this iced coffee is for adult consumption only.

And that's where the second....non-nut, comes into play.....Coconut Rum.

Double Nut Godiva Iced Coffee
makes 2 servings

6 oz cold, strong Godive Hazelnut Creme Coffee
6 oz Coconut Rum
4 oz creme, half n half or milk
1 tray of ice cubes
Whipped Cream and Chocolate Syrup to garnish

Combine the coffee, rum, milk and ice cubes in a blender. Blend until smooth. Pour into an 8oz chilled glass. Top with whipped cream and chocolate syrup.

This is a wonderful little drink to enjoy after a hot day as you sit in the backyard enjoying the sunset and cooling breeze. Once you get to the bottom of the glass....who knows, maybe you'll even be relaxed enough to act like the hidden child within...and slurp up that last little bit with a straw and make that extremely annoying sound that's only funny when you're a kid or when you're 'fuzzy' enough to think so.