Espresso cinnamon swirl bread

Mornings are made even better when you add a piece of hot, sticky espresso laced cinnamon bread. That sweet and spicy aroma alone is enough to draw the family together around the table. This delicious coffee-infused recipe is sure to have the entire family asking (nicely) for just one more piece. Enjoy!

Coffee cannoli

Ah, the cannoli; whether you love to fill them with ricotta, mascarpone or sheep's milk this traditional Italian dessert is always a favorite. Cannolo translates from the Italian as "little tube". Though many variations of the classic recipe exist, here I fill my little tubes with cinnamon-spice-coffee ricotta. The air-fried shells are light and flaky. The finished product is decidedly decadent. Enjoy!

Fruit in your coffee? Yes, and it’s delicious!

When the warmth of a spring breeze begins to fill the air, the craving for fresh fruit becomes undeniable. While it may at first, seem a strange pairing fruit and coffee blend in the most delicious and unexpected ways! Many flavored coffees are fruit toned, while other coffees have fruity notes in the beans themselves. Here are five of our preferred ways to incorporate fruit into your coffee. Enjoy!

Caramel cream Americano

A café Americano, consisting of espresso with added boiling water, is a staple in most coffee houses. Some say it acquired prominence during WWII. American soldiers in Italy found the espresso offered quite different than that of the brewed coffee they were accustomed to drinking at home. By adding hot water to their Italian espresso, the drink became much more palatable. The amount of water added varies by location. In the United States, the ratio is typically one part espresso to one part water, although some prefer one to two. The addition of water to espresso results in a beverage with similar strength to that of brewed coffee, but retaining the distinct flavor of espresso. To find your preferred ratio a bit of experimentation may be needed. Here I prepare an Americano using the one to one ratio. My version is decidedly sweet due to the addition of caramel cream topping. Enjoy!

Cherry Valentine Mocha

What happens when you combine the sweetness of chocolate with the richness and depth of coffee? What if you next add in the sugary sweetness, almond tinged flavor of the maraschino cherry? You will have created a flavor explosion worthy of any great love affair, that's what! In celebration of Valentine's Day, we have prepared just such a treat. Enjoy!

The Queens take on a Pharisäeer Kaffee (German-rum coffee)

It has been suggested that the Pharisäeer Kaffee originated in the 19th century at a baptismal celebration. The father, a local German farmer, decided to add rum to the guest's coffee as a surprise. This concoction was then topped with whipped cream to mask the odor of the alcohol from the unsuspecting pastor. The result was this lovely, soon to become a traditional, German rum coffee. Incidentally, do not stir this drink before imbibing. Traditionally, anyone caught stirring would be responsible for getting the next round. Enjoy!

The Queens Chariot – A Coffee & Cocktails with Cindy short

Galliano the most popular liqueur of the 1970s, is composed of sweet vanilla and anisette upper notes and citrusy, woodsy/juniper undertones. This flavorful combination of more than 30 herbs (the exact combination being a meticulously guarded secret) pairs remarkably well with The Queen Bean's espresso. I am revisiting our textured, earthy friend Galliano by combining it with espresso, cream, and chocolate liqueur. The result is an unusual and flavorful cocktail. Enjoy!

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