Sips Jazzybird tips to “Drink to your freedom of self-espresso”
Some latte hot: Take Jazzybird espresso shots from your freezer. Peel, Pour (skinny, soy, 2% or whole milk), and Brew 1-3 minutes depending on your microwave. Note: Coffee will burn if boiled. Sweeten if desired…….celebrate exuberance.
Some latte cold:Take Jazzybird espresso shot from your freezer. Peel, Pour (skinny, soy, 2% or whole milk over ice), and Brew shot alone for 30 seconds or less. Note: Coffee will burn if boiled. Pour melted espresso into iced drink. Sweeten if desired……….drink to your cool self.
Choose one or more of these to enhance your freedom to Self-Espresso:
- 2 tablespoons mocha or chocolate syrup
- 1 Scoop ice cream
- A shot of your favorite liquer
- 2 teaspoons caramel syrup
- Add ice in blender for frozen drink
- Water to desired strength for Americano Coffee
Seeds Americano (Coffee)
1-1 ounce JazzyBird gourmet espresso shot
1/2 - 3/4 cup (4-6 shots) water (depending on strength desired)
Cream or sweetener (optional)
Place shot in a microwave safe coffee cup or mug; add water. Microwave on high for about 1 1/2 to 2 minutes, until hot. Stir in cream and sweetener of your choice. Enjoy a fresh brewed taste in an instant.
Espresso Brownies- 10 Servings1 box (19 ounce) brownie mix with nuts
1 bag (12 ounces) semisweet chocolate chips
2-1 ounce JazzyBird Gourmet Espresso Shots, thawed
(Put aside 1 tablespoon for icing)
1 teaspoon almond extract
1 can (8 ounces) prepared fudge icing
1 teaspoon almond extract
Preheat oven to 350 degrees. Spray a 9"x9" baking pan with non-stick cooking spray. Mix brownie mix according to the directions. Add chocolate chips, Espresso and extract. Mix well. Pour into prepared pan. Bake for 25 minutes. Remove foil from icing container. Microwave icing for 30 seconds. Add almond extract and the reserved 1 tablespoon Espresso. Pour over cooked brownie. Refrigerate until set. Cut into squares.
Easy Tiramisu for two (adapted from Kraft recipes) 1. 12 NILLA Wafers, divided
2. 3 tablespoons hot water
3. 1 shot Jazzybird Gourmet Espresso
4. 2 (4 ounce) containers JELL-O Vanilla Pudding Snacks
5. 1/4 cup thawed COOL WHIP Whipped Topping
6. 1 teaspoon cocoa powder
Reserve 2 of the wafers; set aside. Coarsely crush remaining 10 wafers. Spoon crushed wafers into each of two dessert dishes. Melt Jazzybird shot in microwave for 30 secs. Do not boil. Mix water and coffee; drizzle over crushed wafers. Top each with contents of one pudding snack cup, 2 Tbsp. whipped topping, 1/2 tsp. cocoa powder and 1 reserved wafer. Serve immediately or cover and refrigerate until ready to serve. Yield: 2 servings
