The History of Irish Coffee
As the expression goes, on St. Patrick's Day, "everyone is Irish." And if you didn't celebrate earlier this week on St. Patrick's day, there is still time to share in the luck of the Irish with this traditional Irish Coffee recipe and its origin story.
Irish Coffee is a well-known hot and toasty coffee cocktail one drinks to warm themselves up or rest and reset after a long busy week. And while most people have probably heard of or tried Irish Coffee, many do not know how this drink originated. So here is the real story.
In the winter of 1943, the first Irish Coffee was created by chef Joe Sheridan at Foynes Port near Limerick, Ireland. Foynes became one of the essential civilian airports in Europe during the Second World War and an airbase for transatlantic flights that often carried political figures and the elite. However, the airbase was usually just a stopover for longer flights, used to refuel the planes, and often had passengers stay for the night due to weather. This led to creating a new restaurant at the airport to cater to their dignified clients.
On this particularly chilly night, a flight had to turn back to the Foynes Airbase mid-way through its journey. When the passengers arrived, they were weary and cold from the long flight and dreary weather. Chef Joe Sheridan felt empathy for their struggles and decided to create something special for everyone to help raise spirits. The story goes that once the passengers were given this warm, delectable coffee concoction, silence descended over the passengers as they thawed and rejoiced.
According to the legend story, an American passenger asked the chef, "Is this Brazilian Coffee? And Joe Sheridan replied, "No, that's Irish Coffee." Cleverly coining the name of his new drink.
Irish Coffee became a specialty at the airbase and was a huge success. There are even photos of Joe Sheridan serving some of America's most famous icons in Limerick, including Marilyn Monroe.
After the war, in 1952, Irish Coffee was introduced to the United States by a travel writer named Stanton Delaplane. He then brought it to Jack Koeppler, a bartender at the Buena Vista Hotel in San Francisco. Koeppler kept trying to recreate the drink but ran into issues with the cream settling at the bottom of the glass. The only viable solution was to travel to the source and ask Chef Joe Sheridan in Limerick how to recreate the now-infamous coffee cocktail properly.
Lucky for us, international travel is not necessary to recreate this cocktail. Instead, we'll share tips and tricks for the best Irish Coffee you can make at home using your favorite Lola Savannah coffee.
Here is the original recipe to make a "true Irish coffee," offered by Joe Sheridan:
Cream - Rich as an Irish Brogue
Coffee - Strong as a Friendly Hand
Sugar - Sweet as the tongue of a Rogue
Whiskey - Smooth as the Wit of the Land
Irish Coffee Recipe Ingredients:
- 4 ounces hot freshly brewed Lola Savannah coffee
- 1 1/2 ounce Irish Whiskey
- 2 teaspoons brown sugar
- 1 ounce lightly whipped double cream
- Brew your Lola Savannah coffee to your liking.
- Pour the sugar and the Coffee into a warmed mug.
- Stir until the sugar has dissolved.
- Add the Irish whiskey and stir again.
- Float the cream on top by pouring it off the back of a spoon over the Coffee.
- Do not stir after adding cream; instead, drink the Coffee through the cream.
'Do shláinte,' a Gaelic Toast to your health!
Boozy Hot Chocolate Coffee
Coffee, how I love you, let me count the ways.
We're always looking for tasty new coffee recipes we can share with our Lola Savannah coffee community. Today's recipe on the blog is the perfect wintertime treat for yourself or someone you love, just in time for Valentine's Day.
Ingredients: (for two servings)
- 400 ml/13 1/2 oz hot milk of choice
- 90 ml/3 oz Single Malt Whisky
- 2 tbsp unsweetened dark chocolate powder or cocoa
- 30 ml/1 oz maple syrup
- 80 ml/ 2 3/4 oz freshly brewed Lola Savannah coffee
*Optional toasted marshmallow as garnish
- Add all of the liquid ingredients to a bottle and shake. Shaking mixes the beverage and also creates a creamy, foamy texture.
- Next, pour the mixture into a saucepan and heat thoroughly.
- Serve in your favorite mug and add a toasted marshmallow.
Don't forget to customize this recipe to your liking. We recommend using your favorite Lola Savannah coffee blend to take this to the next level! We used our classic "Taste of Texas" to add southern pecan and caramel notes to our Boozy Hot Chocolate Coffee, and it was a hit! So whether you give this recipe a go or prefer a traditional cup of coffee, we've always got you covered at Lola Savannah. Please explore our website; you'll find exquisite organics, delicious flavored coffees, and some delightful blends.
Coffee Cookies for Santa
coffee-and-chocolate-flavored cookies are a festive way to please any sweet tooth. Whether you're making them for company, for yourself, or for Santa, you can use your favorite Lola Savannah blend to add a hint of flavor to the mix.
Here's what you'll need:
- 3 teaspoons of your favorite Lola Savannah coffee, freshly brewed and still warm (but not hot)
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- One teaspoon baking soda
- 1/2 teaspoon salt
- 4 oz. bittersweet chocolate, melted and slightly cooled
- 1 1/2 cups granulated sugar
- Two eggs
- One teaspoon vanilla extract
- One package (12 ounces) White Candy, melted according to package instructions
- Assorted Holiday Sprinkles and Sugars
- Baking Sheet
- 2 Large Bowls
- Small Bowl
- and maybe a young helper to lick the bowls and spoons!
- Preheat the oven to 350°F and prepare the cookie sheets with parchment paper.
- In a small bowl, stir the Lola Savannah brewed coffee with the melted butter until nearly dissolved.
- Stir together the flour, cocoa powder, baking soda, and salt in a large bowl.
- In another large bowl, beat the bittersweet chocolate and butter/coffee mixture with an electric mixer on medium speed until well combined.
- Beat the eggs, sugar, and vanilla until well combined. Gradually add the flour mixture, scraping down the bottom and sides of the bowl as necessary, beating until flour is just combined.
- Using a tablespoon, scoop dough and drop onto the prepared cookie sheet, spacing 2 inches apart.
- Bake for 9-12 minutes, or until cookies crack on top.
- Remove from the oven and let cool on the pan for 5 minutes.
- Transfer the cookies from the cookie sheet to the cooling grid and let them cool completely.
- Melt Candy according to package instructions.
- Decorate cookies by gently dipping them in melted Candy, shaking off excess, and place on parchment paper. Then immediately sprinkle with sprinkles.
- Let the icing set for 10 minutes.
And remember, if you are leaving cookies out for Santa, he might appreciate a cup of Lola Savannah coffee to give him that extra boost to get everyone's presents delivered.
We are wishing everyone a happy and safe holiday season!
Coffee Mousse Recipe
If you are looking for a dessert that will impress your taste buds or guests, look no further than this Coffee Mousse Recipe. Easily prepared ahead of time, this tasty treat features coffee and can be customized using your favorite Lola Savannah coffee blend for a bonus! We used our Organiz Oaxacan Spiced Chocolate, and it was a hit!
First, let's gather our ingredients. You will need:
- 4 eggs
- ¼ cup granulated sugar
- 1 Cup of your favorite Lola Savannah coffee blend
- 1 tsp gelatin
- 2 tbsp cocoa powder
- 1 ½ cup heavy cream
To Prepare the Mousse:
- Separate room temperature egg yolks and egg whites.
- Beat egg yolks with an electric mixer as you stir the sugar in gradually.
- Bloom your gelatin in 2 tablespoons of water or according to gelatin directions.
- Brew one cup of your favorite Lola Savannah coffee blend.
- Heat ½ cup of heavy cream over the stovetop and add cocoa powder, Lola Savannah coffee, and bloomed gelatin. Make sure the mixture does not boil.
- Add a dash of the heavy cream mixture to the egg yolk mixture.
- Then, add the egg yolk mixture into the pot with the heavy cream mixture. Keep stirring to prevent clumping. Turn off heat when combined and set aside to cool.
- As the mixture cools, use an electric mixer to whip the rest of the heavy cream (1 cup) until peaks form.
- Fold the heated mixture with the whipped cream.
- Whip egg whites into stiff peaks and fold into the egg yolk and heavy cream mixture.
- Pour portions into serving containers, and store them in the fridge to set the mousse for 3-4 hours.
The results yield a light and airy dessert with all the savory notes Lola Savannah coffee provides, perfect for our coffee lovers. And the way we see it, it's another thing to be grateful for this year. Of course, we are always thankful for our loyal customers, and we wish everyone a happy and safe Thanksgiving.
GraveDigger Coffee Cocktail
This Halloween season, we are sharing a dessert cocktail featuring Lola Savannah coffee that is eye-catching and dangerously delicious. This cocktail is a simple twist on Spanish Coffee, using your favorite Lola Savanna coffee and crushed Oreos to resemble a grave. This ghoulish coffee drink will be a great addition to any Halloween night.
Ingredients: (makes one cocktail)
- 1 1/2 ounces brandy
- 3/4 ounces coffee liqueur
- 1/2 ounce Grand Marnier
- 1 ounce Lola Savannah chilled brewed coffee
Garnish: 1 tablespoon cool whip
Garnish: 1 tablespoon heavy cream
Garnish: 1-2 finely crushed Oreos
- Add all ingredients into a shaker with ice and shake until chilled.
- Strain into your glass of choice.
- Mix cool whip and heavy cream until you have achieved a smooth consistency.
- Slowly pour cream garnish over the cocktail to create a second layer.
- Sprinkle one half with finely crushed Oreos.
We are always looking for new coffee recipes we can share with our fellow coffee enthusiasts. So we hope this recipe sparked some joy and gave you some inspiration for Halloween!
Cooking with Used Coffee Grounds as a Rub
This news may come as a surprise to some people, but you can cook and bake using used coffee grounds to add an energetic, flavorful kick to sweet and savory recipes. Unfortunately, most people throw their used coffee grounds in the trash, but the truth is, you don't have to. Here's another "Cooking With" topic, this time about how you can put this potent and aromatic "spice" to good use.
You can save used coffee grounds in the fridge as long as they are used within a week, or you can freeze them for use over a more extended period. Another method of storing used coffee grounds is to dry them out in the oven (low heat, spread out on parchment paper or aluminum foil), then keeping them in a sealed jar.
Used coffee grounds can add a serious depth of flavor and make marinades or wonderful rubs for meats, chicken thighs, vegetables, and even tofu. It works especially well with smoky foods, like barbecued meat, chili, or chocolate.
Here's a recipe that caught our eye from
- 4 tbsp used coffee grounds (one note: while we love flavored coffees for drinking, in this case a non-flavored coffee is likely more appropriate)
- ½ tsp freshly ground black pepper
- 2 tsp sea salt
- 1 tbsp smoked paprika
- 2 tsp chipotle chili flakes or another chili (optional, but c'mon: use the chilis!)
- 5 tbsp barbecue sauce or tomato ketchup
- 1kg pork rib, beef short rib, brisket, chicken, etc
- 300g stock vegetables (i.e., shallots, carrots, celery, garlic)
Make a rub by mixing the spent coffee with the pepper, salt, paprika, and chili flakes, if using. Rub the meat all over with the barbecue sauce or ketchup, then pat on the rub into a thick, even crust.
Put the stock vegetables in a large casserole pot, lay the meat on top, and add 125ml cold water. Put the casserole uncovered on the middle shelf of an oven heated to 220°C/475°F. After 15 minutes, pop on the lid, turn down the heat to 140°C/275°F, and cook for three and a half to four hours, or until the meat is tender. Turn off the oven, and leave the meat to rest, still covered, for another hour.
At Lola Savannah, our love of coffee runs deep. And located in Houston, TX, we have come to learn a thing or two about seriously good barbeque, which is why we got excited when we saw this recipe. We're always looking for new ways to explore and enjoy coffee, and utilizing used coffee grounds is not only good for the environment but also a great addition to your spice rack as well.
Lace Coffee Cookies
Today's coffee blog combines our love of Lola Savannah coffee and cookies with these "Lace" coffee-flavored cookies. Think crunchy, flavorful cookies that are a perfect match with your morning cup of coffee or a tasty afternoon snack. All you need is a few kitchen staples and a fresh cup of your favorite Lola Savannah blend, and you can indulge in these sweet caffeinated confections.
First, gather your ingredients:
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons of your favorite Lola Savannah coffee, brewed and cooled to room temperature
- ½ cup plus 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, room temperature
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup chocolate chips or chopped chocolate
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, and set aside.
- Using a stand mixer or hand mixer on low speed, mix the sugar, butter, egg, and vanilla extract until thoroughly combined. Add in the coffee and the flour mixture and mix to combine. Be careful not to over mix!
Gently fold in the chocolate and spoon the cookie dough onto the prepared cookie sheet using a heaping tablespoon of cookie dough, spaced at least an inch apart.
- Bake for 10 to 12 minutes, or until the edges set and the cookies are soft and puffy.
- Remove the cookies from the oven and allow them to cool for 5 minutes on the cookie sheet before removing them.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- If you find the dough too soft to scoop, place it in the refrigerator for a few minutes before forming it onto the baking sheet.
- These cookies can also be frozen and baked later.
We love exploring the world of coffee and the different ways we can utilize and enjoy this versatile commodity. That is why we offer a variety of choices to suit your individual needs. So whether you prefer an organic roast or keep coming back for our delectable flavored blends, at Lola Savannah coffee company, we have something for everyone.
How to Make Vietnamese Coffee
Vietnam is the world's second-largest coffee producer (behind only Brazil), and in this blog installment, we'll show you how to make our interpretation of Vietnamese Coffee using Lola Savannah blends. This strong coffee concoction can be served hot or iced, and is traditionally made with condensed milk. This drink is gaining popularity in America right now, so if you haven't given this sweet, dramatic, photo-worthy caffeinated treat a try yet, making one at home is an easy solution.
What makes Vietnamese Coffee unique is the type of coffee beans, as well as the brewing method. Vietnam is known for its Robusta coffee beans (representing 90% of the country's coffee production). Robusta coffee beans are dark in color and feature a strong, nutty flavor. Robusta coffee beans also have a much higher caffeine content than do the more common Arabica beans.
Traditionally, Vietnamese Coffee is made with a Phin filter, a slow drip-style stainless steel tool with a filter you fit over a mug or glass to house the brewed Coffee. To make this recipe more accessible, we will be using a French press. The French press mimics the Phin by letting coffee grounds steep in hot water. You can use any favorite Lola Savannah coffee blend you have on hand.
For this recipe, you will need:
- Ground coffee, medium-coarse grind
- Filtered water
- Sweetened condensed milk
- French press
*Optional Ice to make this beverage cold
Step 1: Combine coffee grounds and filtered water in a French press. The French press will steep the coffee similarly to the traditional Vietnamese coffee maker.
A good ratio to follow for this recipe would be two tablespoons of coffee and 3/4 cup of hot water.
Step 2: Steep for 4 minutes, then press down the plunger to strain the coffee.
Step 3: Spoon two tablespoons of sweetened condensed milk into a cup. Adjust this measurement to suit your sweet tooth.
Step 4: Pour brewed Coffee from the French press into your cup.
Stir and enjoy your hot Vietnamese Coffee, or follow step 5 for an iced version.
Step 5: Allow the Coffee to cool for a few minutes before adding your ice cubes to avoid watering down your drink.
Feel free to adjust this recipe to your liking. For example, if you don't enjoy sweetened condensed milk or prefer something dairy-free, you can try a vegan version using coconut milk and simple syrup.
Coffee is anything but boring, and almost every culture has a special way or making something delicious. With Lola Savannah's selection of exquisite organics, delicious flavored coffees, and delightful blends, you're sure to find something you love.
Coffee and Cream Ice Pops
With summer now in full swing, we figured we'd share more of our favorite summertime coffee treats. This recipe combines the nostalgic childhood pastime of making your own Ice Pops with our adult fixation with iced coffee as an afternoon pick-me-up! The best part about this recipe is using your favorite Lola Savannah coffee blend to customize these treats to your specific tastes.
Here's a list of suggested ingredients:
- Cooled, freshly brewed coffee
- Creamer of choice (can be dairy-free)
- Sweetener of choice (this is optional and can be adjusted to suit your sweet tooth)
- Freezer Ice Pop mold
To achieve the layers of these Coffee and Cream Ice Pops, we first poured a layer of our creamer into the ice pop molds and placed them in the freezer for two hours, or until solid.
While the creamer is freezing, grind up some fresh Lola Savannah coffee beans, brew your coffee, and sweeten to your liking. We've found that it's best to add the sweetener while the coffee is still warm.
After the coffee has cooled to room temperature and the creamer layer has fully frozen, fill the ice pop molds and add your sticks. Place the mold in the freezer for another 2-3 hours, or until ice pops solidify.
These Coffee and Cream Ice Pops can be a simple cure for a lazy afternoon when you need a caffeine boost or an indulgent treat if you're looking for something sweet. So be creative, and add as little or as much sweetener or creamer as you prefer, and you'll end up with a treat that can satisfy the most demanding palate---yours! And for us coffee lovers, well, it's just another fun and delicious way to enjoy your favorite Lola Savannah coffee blends.
Dairy-Free Coffee Ice Cream
With hot summer weather just around the corner, we thought it would be an excellent time to explore some summertime coffee creations! This dairy-free version of coffee ice cream is a healthier caffeinated version of traditional ice cream and is easy to make without any complicated kitchen accessories. Just another way to enjoy your favorite Lola Savannah coffee blends any time of the year!
- 2-3 bananas sliced and frozen
- 1 cup fresh-brewed Lola Savannah coffee (your choice)
- 1 tsp honey (you can also use sugar or another sweetener of your choice)
- 1/2 tsp vanilla extract (or coffee extract for more coffee flavor!)
- Brew your favorite Lola Savannah coffee blend and sweeten with the sweetener of choice.
- Let the freshly brewed coffee cool.
- In a food processor, add the frozen bananas, coffee, and vanilla/coffee extract. Blend until smooth and creamy.
- Pour the coffee blend into a freezer bag or freezer-safe container and place it in your freezer for 1.5 to two hours.
- Serve and enjoy!
This amount serves around two small scoops for two people.
Hot Chocolate Coffee Recipe
Looking for Valentine's treats to spoil yourself or someone you love this season? Well, we've got the perfect treat for the coffee lover in your life! Better yet, you get to prepare this recipe with your favorite Lola Savannah coffee blend to make it truly unique and customized.
Here's your list of ingredients:
3 cups freshly brewed Lola Savannah coffee
1 cup creamer of choice (dairy or non-dairy)
1/2 cup sweetener of choice (sugar, stevia, honey, maple syrup, etc.)
1/4 cup hazelnut-chocolate spread, such as Nutella® *
Whipped cream topping
Add all ingredients except whipped topping to a saucepan over medium-low heat. Stir occasionally until Nutella® melts and components are properly mixed. Serve, top with whipped cream, and enjoy!
We hope this "creamy caffeinated concoction" can spread some joy this season, and comfort you like a warm hug from someone you love.
* Nutella® is a product of Ferrero SpA.
Festive Holiday Coffee
Here's a fun adult drink for our coffee lovers out there. The best part, you can customize this with your favorite Lola Savannah flavored coffee blend and serve it up hot or cold. Follow along for an easy Lola Savannah twist on the classic cocktail White Russian.
You will need:
- 1/2 Cup Brewed Coffee
- Shot of Kahlua
- Dash of Heavy Cream, or creamer of choice
- Optional: Ground allspice, cardamom, or clove
- Garnish + Toppings: cinnamon sticks, toasted marshmallow, cocoa powder
Allow brewed coffee to cool, then add liquid ingredients over ice. Top with spices, and stir with a cinnamon stick or spoon. Add your choice of garnish.
After brewing coffee, heat liquid ingredients in a small pan. Once warm, serve and add spices and garnish of choice.
However you may be spending the holidays, may they be merry and bright! Happy Holidays from Lola Savannah.
"Witch’s Brew" imitation cold brew coffee
We’ve decided to share an imitation version of cold brew for Halloween that you can prepare with your favorite Lola Savannah coffee!
For this recipe, you’ll need an ice cube tray, vanilla extract or flavor of choice, sweetener of your choosing, and of course, Lola Savannah coffee.
Begin by preparing your coffee in your preferred brewing method, then let sit to chill till completely cooled. Add coffee to a large Pyrex measuring cup to add your flavoring and sweetener. This is the part where you can get creative and customize your coffee to your liking by adding vanilla extract, a creamer of choice, condensed milk, sugar, stevia, simple syrup, cinnamon, caramel, or even chocolate! Mix up this mixture to your liking, whether you prefer a strong coffee drink or something sweet to sip on, then fill the ice cube trays and carefully place in the freezer.
After the coffee has frozen, remove coffee ice cubes from the tray and add it to a glass. Serve with your choice of chilled coffee or with your choice of milk or creamer. As the ice cubes melt, your drink will transform into a magical, tasty, caffeinated treat! Enjoy and Happy Halloween!
Coffee Coffee Cake
As the weather cools down, we start preparing ourselves for sweater weather, cozy nights, and holiday treats. What better time than now to share this savory take on a coffee cake made with real coffee! Get creative using your favorite Lola Savannah coffee blends to customize this coffee cake with your favorite flavors.
Preparation time: 20 minutes
Total time: 1 hr
¾ Cups pecans or walnuts
¾ Cups of sugar
1 teaspoon cinnamon
3 ⅓ Cups All-Purpose flour
1 ½ teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
¾ cups buttermilk
¾ cups strong brewed coffee, cooled
2 teaspoons vanilla
1 ½ stick (12 tablespoons) unsalted soft butter
1 ¾ Cups sugar
3 large eggs
For Glaze (Optional)
¼ Cup strong brewed coffee
2 ½ cups sifted powdered sugar
Gather your ingredients and brew your favorite Lola Savannah coffee with your preferred brewing method. Allow for the coffee to cool down, till cold.
Preheat your oven to 350 degrees, prepare the streusel by finely chopping the nuts, or use a food processor. Mix nuts with the cinnamon and sugar then set aside for later use.
In a medium-sized bowl, mix all the liquid ingredients.
In a separate bowl, mix all the dry ingredients. Dry ingredients include flour, baking powder, baking soda, and salt.
Mix the batter by using a stand mixer or a hand mixer. Begin by beating the butter and sugar together until the mixture is light and fluffy, about 5 minutes. Add the eggs one at a time, mixing in between each one.
Next, we will slowly incorporate the dry ingredient mix and the wet ingredient mix into the creamed butter. Add each step, then mix well until combined thoroughly.
– Add 1/3 of your dry ingredients to the creamed butter
– Add 1/2 your liquid
– Add 1/3 of your dry ingredients
– Add the rest of your liquid
– Lastly, add the rest of your dry ingredients and combine them.
Use a bundt cake, or 9x13" baking dish and lightly butter and flour the pan for easy removal after baking. Pour HALF of your batter into the prepared pan, level out, then add a layer of streusel mix.
Pour the rest of your batter over the streusel, and level out once more.
Bake at 350 degrees for 50 minutes; baking time can vary by 10-15 minutes. To ensure baking is complete, stick a skewer or fork into the cake, remove from oven when the skewer comes out clean. Allow cooling for ten minutes.
To remove the cake from the pan, slide a knife around the pan's edges to loosen the cake from sides. Flip the pan over onto a plate; this should come out quickly and easily.
For the glaze, combine the remaining brewed coffee with sifted powdered sugar until the mixture is smooth and creamy. Be sure that the cake is cool before glazing; we recommend 45 minutes to an hour. Drizzle coffee cake with glaze and allow to dry. Slice up and serve!
Coffee Drinks 101
In our last blog, we discussed the differences between coffee bean species and the variety of flavors. Now, let's look into the realm of coffee drinks and the different beverages created with coffee. Knowing the differences in how these drinks are prepared can help you explore and find your favorite coffee experience.
Espresso is a concentrated coffee usually served in shots; it is bittersweet and originated in Italy. These shots are enjoyed on their own or within other favorite coffee drinks.
Cortado is an equal mix of espresso and steamed milk. This blend creates a yin-yang effect and cuts down on the espresso's acidity.
Latte is a shot of espresso with steamed milk then topped with a touch of foam. This coffee drink is the most popular and can be served with a flavor shot to create custom blends. Think Pumpkin Spice Latte.
Cappuccino is similar to a Latte; only it has more foam than steamed milk. It is commonly sprinkled with cinnamon or cocoa powder and can also be made with cream, and have shots of flavor blended in.
Americano is an attractive choice for those who enjoy a more robust flavor similar to black coffee. Here an espresso shot is diluted by adding hot water.
Red Eye, named after midnight flights, is sure to help wake you up. This drink is created by adding a shot of espresso to a hot cup of coffee.
Cafe Au Lait is French and directly translates to "Coffee with Milk." This coffee drink is a classic and is an excellent option for coffee minimalist.
Affogato, a unique Italian treat, is served by pouring shots of espresso over ice cream.
For adults only, Irish coffee consists of black coffee, whiskey, sugar, and topped whipped cream—an excellent option for an after-dinner drink for guests.
Whether you prefer cream and sugar or a more traditional robust coffee drink, there is always room to explore different flavors and blends. As always, we are here to help and welcome you to find your perfect cup with Lola Savannah!
Looking for fun ways to enjoy your favorite Lola Savannah coffee blends? With the summer heat in full effect we thought we’d share a refreshing coffee treat you can recreate at home.
Granita is a semi-frozen treat made with sugar, water and various flavorings that was first invented in Sicily. This popular Italian treat is simple to create with coffee and can be a tasty remedy for summer fatigue.
- Begin with 3 cups, strong brewed Lola Savannah Coffee and combine with 3/4 cup sugar, and 1 teaspoon vanilla extract till sugar has dissolved.
- Pour mixture into a 9 X 13 inch pan and place in the freezer. The mixture will begin to look slushy after an hour, “rake” the mixture with a dinner fork to break up the crystals then place back in the freezer. Repeat this process, every 30 minutes until the mixture appears granular in appearance and is completely frozen.
- If you prefer a smoother texture, place the mixture in a bowl and vigorously stir with a fork till you achieve a uniform texture (about 30 seconds) then freeze for another 30 minutes, or until it is firm enough to scoop.
- Serve granita and top with fresh whipped cream or creamer of choice!
The variations are endless with this recipe, customize your own granita with one of our signature flavored blends or add a splash of Coffee Liquor, Irish Cream or Kahlua for a caffeinated adult beverage! Cheers!