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Forza Coffee Co.
  • Shop
    • K Cups
    • Ground
    • Nespresso
    • Whole Bean
    • Specials
    • Cups
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  • About Forza
  • Recipes
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Recipes

COFFEE & DESSERT RECIPES

End a meal with pizzazz or just go straight for the good stuff with a huge variety of coffee dessert recipes. Their rich and satisfying tastes will delight even the most refined pallet. Click on your favourite below…

Caramel Latte
Espresso Forza

Caramel Tiramisu Latte
Espresso Forza: Tiramisu

Chocolate Truffle Cake
Espresso Forza

Chocolate Mochaccino
Espresso Forza: Chocolate Truffle

Chocolate Volcano Latte
Espresso Forza: Chocolate Truffle

Cinnamon Cappuccino
Espresso Forza

Mochaccino
Espresso Forza: Chocolate Truffle

Mocha Latte
Espresso Forza: Chocolate Truffle

Sambuca Latte
Espresso Forza: Sambuca

Tiramisu Cake
Espresso Forza: Tiramisu

Tiramisu Cappuccino
Espresso Forza: Tiramisu

Truffle Latte
Espresso Forza: Chocolate Truffle

Caramel Latte:

1. Start by brewing Espresso Forza Tiramisu (can be brewed in either a Bialetti Espresso Maker or any automatic Espresso Machine) For an 8oz cup, you will need 2oz of coffee or 1 double shot.
2. Pour into an 8oz serving cup.
3. Pour approx. 4oz. of regular 2% milk into a separate cup.
4. Froth using a latte whip or a whipping cup with just a small head of froth.
5. Pour milk over coffee.
6. Garnish with whip cream caramel and caramel syrup.

Caramel Tiramisu Latte:

1. Start by brewing Espresso Forza Tiramisu (can be brewed in either a Bialetti Espresso Maker or any automatic Espresso Machine) For a 8oz cup, you will need 2oz of coffee or I double shot.
2. Pour into a 8oz serving cup.
3. Pour approx. 4oz. of regular 2% milk into a separate cup.
4. Froth using a latte whip or a whipping cup with just a small head of froth.
5. Pour milk over coffee.
6. Garnish with whip cream caramel and caramel syrup.

Chocolate Truffle Cake:

Recipe coming soon!

Chocolate Mochaccino:

1. Start by brewing Espresso Forza Chocolate Truffle (can be brewed in either a Bialetti Espresso Maker or any automatic Espresso Machine) For an 8oz cup, you will need 2oz of coffee or 1 double shot.
2. Pour into an 8oz serving cup.
3. Pour approx. 4oz. of regular 2% milk into a separate cup.
4. Froth using a latte whip or a whipping cup until it is a creamy velvet texture.
5. Pour milk over coffee.
6. Top with either a sprinkle of chocolate shavings or chocolate syrup.

Chocolate Volcano Latte:

1. Start by brewing Espresso Forza Chocolate Truffle (can be brewed in either a Bialetti Espresso Maker or any automatic Espresso Machine) For an 8oz cup, you will need 2oz of coffee or I double shot.
2. Pour into an 8oz serving cup.
3. Pour approx. 4oz. of regular 2% milk into a separate cup.
4. Froth using a latte whip or a whipping cup with just a small head of froth.
5. Pour milk over coffee.
6. Garnish with whip cream chocolate and chocolate shavings.

Cinnamon Cappuccino:

1. Start by sprinkling cinnamon into an 8oz serving cup.
2. Brew Espresso Forza Traditional (can be brewed in either a Bialetti Espresso Maker or any automatic Espresso Machine) For an 8oz cup, you will need 3oz of coffee or 1.5 double shot.
3. Pour into an 8oz serving cup.
4. Pour 1oz shot of Hazelnut syrup (or can be substituted with maple syrup) in a stainless steel decanter with approx. 4oz. of regular 2% milk.
5. Froth using a latte whip or a whipping cup until it is a creamy velvet texture.
6. Pour milk over coffee.
7. Top with a sprinkle of freshly ground cinnamon.

Mochaccino:

1. Start by brewing Espresso Forza Traditional (can be brewed in either a Bialetti Espresso Maker or any automatic Espresso Machine) For an 8oz cup, you will need 2oz of coffee or 1 double shot.
2. Pour into an 8oz serving cup.
3. Pour approx. 4oz. of regular 2% milk into a separate cup.
4. Froth using a latte whip or a whipping cup until it is a creamy velvet texture.
5. Pour milk over coffee.
6. Top with either a sprinkle of cinnamon or cocoa.

Mocha Latte:

1. Start by brewing Espresso Forza Traditional (can be brewed in either a Bialetti Espresso Maker or any automatic Espresso Machine) For an 8oz cup, you will need 2oz of coffee or 1 double shot.
2. Pour into an 8oz serving cup.
3. Pour approx. 4oz. of regular 2% milk into a separate cup.
4. Froth using a latte whip or a whipping cup with just a small head of froth.
5. Pour milk over coffee.
6. Top with either a sprinkle of cinnamon or cocoa.

Sambuca Latte:

1. Start by brewing Espresso Forza Sambuca (can be brewed in either a Bialetti Espresso Maker or any automatic Espresso Machine) For an 8oz cup, you will need 2oz of coffee or 1 double shot.
2. Pour into an 8oz serving cup.
3. Pour approx. 4oz. of regular 2% milk into a separate cup.
4. Froth using a latte whip or a whipping cup with just a small head of froth.
5. Pour milk over coffee.
6. Garnish with chocolate, orange glaze or strawberry.

Tiramisu Cake:

Ingredients:
1 cup (250 mL) Bisquick™ Mix
1/2 cup (125 mL) granulated sugar
1/3 cup (75 mL) cocoa
2oz (30 mL) Espresso Forza Tiramisu
1/3 cup (75 mL) butter, melted
2 pkgs (250g each) cream cheese, softened
1 can (300 mL) sweetened condensed milk (NOT evaporated)
1/4 cup (50 mL) frozen (thawed) orange juice concentrate
1 tsp (5 mL) instant espresso coffee powder or granules
1 tbsp (15 mL) hot water
1/4 cup (50 mL) chocolate-flavoured syrup
1 1/2 cups (375 mL) whipping cream
Additional cocoa, optional


Instructions:
1. Heat oven to 350°F.
2. Grease a 13x9" pan with shortening or nonstick cooking spray.
3. In medium bowl, mix Bisquick mix, sugar, 1/3 cup cocoa, 1 tbsp coffee and the butter until crumbly.
4. Crumble mixture lightly into pan. Bake for 6 minutes; cool.
5. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in milk. Place about 2 cups of cream cheese mixture in separate bowl; stir in juice concentrate.
6. Dissolve 1 tsp espresso powder in hot water; stir coffee mixture and chocolate syrup into cream cheese mixture in other bowl.
7. In chilled medium bowl, beat whipping cream on high speed until stiff. Fold half of the whipped cream into each cream cheese mixture. Cover; refrigerate chocolate mixture.
8. Spoon orange mixture over crust; freeze crust with orange mixture about 1 hour or until firm.
9. Spread chocolate mixture evenly over orange mixture; freeze about 4 hours or until firm.
10. Let stand 10 minutes at room temperature before serving. For squares, cut into 5 rows by 3 rows.
11. Sprinkle each serving with additional cocoa, if desired. Store covered in freezer.

Tiramisu Cappuccino:

1. Start by sprinkling cinnamon into an 8oz serving cup.
2. Brew Espresso Forza Tiramisu (can be brewed in either a Bialetti Espresso Maker or any automatic Espresso Machine) For an 8oz cup, you will need 3oz of coffee or 1.5 double shot.
3. Pour into an 8oz serving cup.
4. Pour 1oz shot of Hazelnut syrup (or can be substituted with maple syrup) in a stainless steel decanter with approx. 4oz. of regular 2% milk.
5. Froth using a latte whip or a whipping cup until it is a creamy velvet texture.
6. Pour milk over coffee.
7. Top with a sprinkle of freshly ground cinnamon or cocoa.

Truffle Latte:

1. Start by brewing Espresso Forza Chocolate Truffle (can be brewed in either a Bialetti Espresso Maker or any automatic Espresso Machine) For an 8oz cup, you will need 2oz of coffee or 1 double shot.
2. Pour into an 8oz serving cup.
3. Pour approx. 4oz. of regular 2% milk into a separate cup.
4. Froth using a latte whip or a whipping cup with just a small head of froth.
5. Pour milk over coffee.
6. Garnish with whip cream chocolate or chocolate syrup.

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