For De’Longhi Australia’s Cheryl Bosworth, coffee is her passion and her superpower. She has been working in the coffee industry for more than 20 years, embracing her love of coffee culture by providing training and upskilling to coffee lovers and professionals alike.
With the holidays just around the corner, Cheryl shares with BeanScene three of her most coveted holiday coffee recipes: Espresso Egg Nog, Tiramisu Café Latte, and Lebkuchen Christmas Coffee Cookies.
She hopes these recipes inspire home baristas and provide holiday hosts with that extra creative flair to surprise and delight guests.
Espresso Egg Nog
Recommended coffee maker: PrimaDonna Soul
(Best enjoyed over ice)
2 cups milk
1/2 tsp ground cinnamon, plus more for garnish
1/2 tsp ground nutmeg
1/2 tsp pure vanilla extract
6 large egg yolks
1/2 cup granulated sugar
1 cup heavy cream
1 cup bourbon or rum (optional)
2 x espressos chilled
Whipped cream, for serving
- In a small saucepan over low heat, combine milk, cinnamon, nutmeg, and vanilla extract and slowly bring mixture to a low boil.
- Meanwhile, in a large bowl, whisk egg yolks with sugar until yolks are pale in colour. Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined.
- Return mixture to saucepan and cook over medium heat until slightly thick and coat the back of a spoon (do not boil). If using a candy thermometer, mixture should reach 160º.
- Remove from heat and stir in heavy cream and bourbon. Refrigerate until chilled.
- Pour chilled espresso into your favourite glasses, then using a spoon upside down pour the chilled eggnog slowly on top of the cold espresso.
- Garnish with whipped cream and cinnamon and serve.
Tiramisu Cafe Latte – Single Serve
- Single espresso
- 1/2 cup milk
- 1 tablespoon vanilla simple syrup
Mascarpone Whipped Cream
- 1/4 cup heavy whipping cream
- 1 tablespoon mascarpone cheese
- 1/2 teaspoon vanilla extract
- 1 teaspoon powdered sugar
- Shaved dark chocolate or cocoa powder
- Texture the full cream milk to latte microfoam.
- Pour coffee (or espresso) into cup and then pour the milk over it.
- In a medium mixing bowl, combine heavy whipping cream, mascarpone, vanilla extract and powdered sugar. Beat until stiff peaks form.
- Place a dollop of whipped mascarpone cream on top of the coffee and sprinkle chocolate shavings or cocoa powder on top.
Lebkuchen Christmas Coffee Cookies
- 3 eggs
- 1 cup sugar
- ⅓ cup flour all purpose
- 2 tsp unsweetened cocoa powder
- 1 tsp cinnamon
- ¼ tsp cardamon ground
- ½ tsp cloves ground
- ¼ tsp nutmeg
- 1 ¾ cups almond meal finely ground almonds or almond flour
- ¼ cup candied orange peel finely minced
- Preheat oven to 180°C or 170°C fan forced.
- Line 3-4 baking trays with baking paper.
- Place eggs and sugar in a heatproof bowl on top of a saucepan of simmering water.
- Beat with a whisk until thick and foamy.
- Remove bowl from pan and continue to beat for an additional two minutes.
- In a large bowl, sift flour and cocoa powder. Add in the spices, almond flour and orange peel.
- Slowly add the egg mixture and mix well until you have a uniform dough. If the dough is a bit loose a little more flour.
- Using a cookie scooper, drop small mounds onto the baking paper sheers.
- Press down lightly on the mounds.
- Bake for approximately 15 minutes.
- Cool on wire racks.
- While the cookies are baking, place chocolate chips in two separate bowls, each over a pan of simmering water. Stir gently until thoroughly melted.
- Once melted, stir in the fresh coffee grounds to the chocolate.
- Using tongs, dip each cookie into the melted chocolate, alternating in order to end up with equal amounts of each colour. Sprinkle with sugar crystals.