For those of you with recipes that call for instant coffee, you may find that you like the premium flavor of one of our gourmet coffees , here’s a coffee conversion you’ll find useful.  While none of our recipes use instant coffee, many out there do and for the sake of those coffee recipes, use the following

1 shot of espresso = 1/8 cup extremely strong coffee

1 shot of espresso = 1/2 tablespoon instant coffee powder

1 tablespoon of instant coffee powder = 2 shots of espresso

Ingredients:

1 cup whole milk
1 teaspoon pure vanilla extract
1/4 cup chocolate syrup (or 1/3 cup cocoa powder)
6 cups boiling water allowed to cool for three minutes
2 teaspoon brown sugar
1 teaspoon cinnamon
1/2 cup ground low acid coffee beans -  (ground coarse for press pot) - Mexican preferably!
whipped cream to garnish

Combine the milk, vanilla, chocolate and sugar in a saucepan and heat gently while
stirring. Do not bring to a boil.

Meanwhile, add the coffee grounds and cinnamon in a French press coffee maker
and add the near boiled water to make coffee as usual.

Add the coffee to milk saucepan and mix together. Serve in cappuccino glass cups
and add whipped cream and cinnamon sticks to garnish.

This is an Indonesia favorite:

Ingredients

1/2 cup espresso or 1/2 cup French Roast coffee (preferable Sumatran), chilled

1/2 large ripe avocado

1/2 cup half & half

2 cups ice cream (your choice of flavor)

2 teaspoons Tahitian vanilla extract

2 tablespoons chocolate syrup

Garnish by floating 3 dark roasted coffee beans on top

Optional: add ½ teaspoon of ginger to add tartness

Or

add 1 teaspoon of sugar to sweeten

or

substitute yogurt for ice cream (plain or with fruit)

or

substitute ½ cup of blueberries for the avacado (but do try the avacado - it adds great body to the drink)

Preparation

Brew coffee the day before & place in sealed container in refrigerator

Split avocado in halves

Spoon avocado flesh into a blender, first

Add remaining ingredients

Puree until completely smooth

Serve chilled