Make a coffee shop drink at home using this recipe made entirely of Made in Oklahoma ingredients. The rich chocolate swirl from the hot fudge sauce and Bedre chocolate shavings add a perfect sweetness. MIO’s Chocolate Fudge Swirled Iced Coffee is the perfect drink to start off the holiday season. This Chocolate Fudge Swirled Iced coffee will leave a smile on your guest’s face. It is sure to be a holiday favorite and to leave guests thinking you are a barista. It makes just enough for two sevings.
Here is some background information about the MIO products used in this Chocolate Fudge Swirled Iced Coffee recipe.
Compadres coffee – Compadres coffee provides many products to choose from. Including a light roast of Costa Rigan. Medium roasts include not your average joe, Colombian Supremo, 405 Blend, and Mexican. Some of the dark roasts currently sold on their website are Sumatran, Colombian Supremo, and midnight oil. There are many more options to choose from on the Compadres Website. Your choice for the Chocolate Fudge Swirled Iced Coffee is based solely on preference.
Braum’s Hot Fudge Sauce – Braum’s hot fudge sauce is good on just about anything that is sweet! It can add a rich chocolate taste that will soothe any chocolate lover’s craving. It goes well with cakes, pudding, pies, ice cream, and even better in Chocolate Fudge Swirled Iced Coffee. There are over 300 different Braum’s locations within a 300-mile radius of the braum’s family farm in Tuttle, Oklahoma. Though there are locations all across the south, all of the products sold help keep the Oklahoma economy healthy.
Bedre chocolate – Bedre’s helps to balance the chocolate taste in this Chocolate Fudge Swirled Iced Coffee. The sweet and delicate taste brings this recipe home. Topping your drink off with shaved chocolate will bring class and flavor to the drink.
Griffin’s Vanilla – Griffin’s Vanilla is an excellent choice for locally sourced products. This vanilla adds a perfect balance between the cocolate and the coffee that really brings this Chocolate Fudge Swirled Iced Coffee together and makes it a well-balanced, flavorful drink.
Braum’s Whole Milk – Braum’s whole milk is sourced locally from Oklahoma. At the Braum’s farm, over 10,000 cows provide vitamin D3 whole milk multiple times a day for all of their locations.
Let’s get to the Chocolate Fudge Swirled Iced Coffee recipe.
Author:Krush Digital
Ingredients
1 cup strong-brewed Compadres coffee, Cold Brewed
1/4 Braum’s Hot Fudge Sauce
teaspoon Griffin’s Vanilla
1 cup Braum’s Whole Milk
Braum’s Whipped Cream
Bedre chocolate bar, shaved or curled for garnish
Pour 1 Cup of Compadres cold brewed coffee into a blender.
Pour 1 cup of Braum’s Whole Milk into the same blinder.
Next, add 1 Teaspoon of Griffin’s Vanilla to the mixture.
Add Braum’s hot fudge sauce to taste.
Serve over Ice with a fun bindy straw.
Add as much Braum’s spray whipped cream as your heart desires! Top with Shavings of Bedre’s Chocolate.
This rich, warm cocktail is perfect for fall and winter. Using WanderFolk Spirits takes this drink up a notch. Same Old Moses Tawny Port Bourbon is aged four years and double barreled, giving it a complexity of flavor with notes of dried cherry and vanilla. Combining it with Campari and vermouth in this new classic creates a three-dimensional cocktail that bourbon lovers will enjoy.
Author:Krush Digital
Ingredients
1 ounce Same Old Moses Tawny Port Bourbon
1 ounce Campari
1 ounce sweet vermouth
Orange expression garnish
Add Same Old Moses bourbon, Campari and Sweet Vermouth into a mixing glass with ice and stir until well-chilled.
For something special after dinner, try our Espresso Martini. This elegant drink uses the very best vodka and dark coffee liqueur, both from WanderFolk Spirits, made in Guthrie. Compadres ground espresso beans are rich and make a luxurious coffee when combined with Hiland cream. Our recipe serves one, but it’s so delicious, you may want to double it.
Author:Krush Digital
Ingredients
1 ounce Garden Club Vodka
1 ounce Prairie Wolf Dark Coffee Liqueur
1 ounce chilled Espresso or cold brew coffee
Shake ingredients together and strain into a chilled martini coupe.
Garnish with three coffee beans meant to represent three blessings, health, wealth and happiness.
A honey simple syrup using local Roark Acres Honey takes this martini to the next level. The tart lemon and sweet honey make this vodka drink something special.
Mix honey simple syrup, vodka and lemon juice in a cocktail shake with ice.
Rim a chilled martini glass with sugar and strain the mixture into the glass.
Make honey simple syrup by combining 1/2 cup honey and 1/2 cup water in a small saucepan. Bring to a gentle boil, and stir until honey is dissolved. Store in the refrigerator until ready to use.
A great combination of flavors comes in our Iced Cinnamon Honey Latte. This drink is just what you want as an afternoon pick me up or to get yourself going first thing in the morning. It starts with a homemade simple syrup made with Roark Acres Pure Raw Honey, plus cinnamon and Griffin’s vanilla. The syrup is so delicious you may want to make extra to use in hot coffee, tea or iced drinks. The syrup can be made ahead and stored in the refrigerator for a week. Once the syrup is made, it’s combined with Compadres cold-brewed coffee and Braum’s milk. One special touch that’s worth it is to make some coffee ice cubes ahead of time. Remember to pour a little coffee into an ice cube tray a day or so before making the latte. Popping those coffee ice cubes into your latte is a real treat – a coffee shop perk you can have at home.
Author:Krush Digital
Ingredients
1/2 cup Ozarka water
1/2 cup Roark Acres Honey
3 Cinnamon Sticks
1/2 teaspoons Griffins Vanilla
Coffee Ice Cubes (Make By Freezing Some Coffee In An Ice Cube Tray)
3/4 cup Cold Brewed Compadres Coffee
1/2 cup Braums Milk
2 teaspoons Cinnamon Honey Simple Syrup
Cinnamon Honey Simple Syrup:
In a small saucepan, bring water, honey and cinnamon sticks to a gentle simmer. Reduce heat to low and simmer for 10 minutes. Remove from heat, and let cool 5 minutes, then finish by stirring in the vanilla.
Latte:
Add coffee ice cubes to the glass. Pour in coffee, milk and syrup. Stir to combine. Taste and adjust milk and syrup to your liking.
Notes: To make cold brew coffee, combine 1 1/2 cups ground Compadres coffee beans with 3 cups water in a 1-quart glass jar. Stir until well combined. Cover with a lid on the jar, and place in refrigerator for 12 to 24 hours. Pour the coffee through a coffee filter into another glass jar. This concentrated cold brew keeps well in the refrigerator for a week and can be used for your favorite coffee drinks.
Homemade hot chocolate is extra special with Cheatwood’s Pure Raw Honey, Griffin’s Vanilla and a dash of dried ancho chile powder. Using quality Bedre Chocolate is the key to this recipe.
Author:Krush Digital
Ingredients
2 cups Hiland Whole Milk
1 tablespoon Cheatwoods Pure Raw Honey
1/4 tablespoon Griffins Vanilla
1/8 teaspoon ground cinnamon
1/8 teaspoon dried ancho chile powder
2 Bedre Dark Chocolate Bars, chopped
Garnish with freshly whipped Hiland Cream, grated chocolate, cinnamon, ancho chile or marshmallows
In a small saucepan combine the milk, honey, cinnamon and ancho powder, and heat over medium. Keep an eye on this, as it can boil over.
Break up the chocolate bar into a small microwaveable bowl, microwave for 20 seconds then stir. Repeat until the chocolate is relatively smooth.
When the milk just begins to simmer, remove from heat, whisking in the melted chocolate. Whisk vigorously for 1 minute or until smooth. Serve with garnish.
Make a traditional Bloody Mary even better using Made in Oklahoma products. We kick up this iconic cocktail with hints of scotch bonnet, horseradish and tomato jam.
Author:Krush Digital
Ingredients
1 Lime
1 teaspoon Daddy Hinkle dry seasoning
4 cubes Vault Ice
1 1/2 cup bloody mary mix
4 tablespoons Suans Sweet Tomato Jam
1 tablespoon Suans Scotch Bonnet Flavor Sauce
1/2 tablespoon fresh horseradish, finely chopped
6-8 ounce Prairie Wolf Vodka
1 teaspoon Daddy Hinkles Marinade Sauce
Loveras Olives
celery stalks
Squeeze half the lime onto a small plate. Quarter the other half for garnish, and set aside.
Dip the rims of four (12-ounce) bar glasses in the lime juice. Sprinkle Daddy Hinkle’s dry seasoning on a second small plate, then coat the rims.
Crack the Vault Ice with a mallet, and place in glasses allowing it to temper..
In a blender combine the bloody mary mix, Suan’s Sweet Tomato Jam, Suan’s Flavor Sauce, chopped horseradish and vodka. Pulverize.
Pour into the glasses, splash each with a little Daddy Hinkle’s Marinade Sauce, and serve with Lovera’s olives, celery stalks and lime.
