by Cleo Coyle
“Listen, Cosi, I told you before. You’ve been gallivanting all over the world with a boy billionaire. The fact that my boss is a woman shouldn’t be an issue, no matter what she looks like.”
“But I’ve been honest. You have not.”
“I trusted you,” Mike shot back. “I gave you the time and the space it took for you to come to your senses. Now the question is: Do you trust me?”
“There’s really nothing going on between you and your boss?”
“No. And there never could be.”
“Not even with plenty of propinquity?”
He grunted. “You don’t know her, Clare. Lacey’s a creature. A political animal, completely focused on the next rung up the ladder with very little regard for who she steps on as she goes. I could never give my heart to a woman like that.”
At the mention of his heart, Mike took my hand—the one wearing his Claddagh ring—and gently caressed it.
“Michael!” Lacey impatiently called, snapping her fingers as she waved him over.
“Clare!” Eric suddenly beckoned from the opposite side of the room.
Mike put his lips to my ear. “Let’s you and I get out of here. Right now. Together. What do you say?”
I didn’t hesitate. I took his hand and tugged him toward the embassy’s front door. Outside, in the fresh spring air, we paused long enough to inhale the aroma of cherry blossoms—and send our bosses identical text messages.
Called away on personal business. See U Monday.
Then we shut off our smartphones (for a little while anyway), left the cyber-world behind, and set out to enjoy the real one.
Blue Roses
Roses red and roses white
Plucked I for my love’s delight.
She would none of all my posies—
Bade me gather her blue roses.
Half the world I wandered through,
Seeking where such flowers grew;
Half the world unto my quest
Answered me with laugh and jest.
Home I came at wintertide,
But my silly love had died,
Seeking with her latest breath
Roses from the arms of Death.
It may be beyond the grave
She shall find what she would have.
Mine was but an idle quest—
Roses white and red are best.
—RUDYARD KIPLING
RECIPES & TIPS FROM THE VILLAGE BLEND
Visit Cleo Coyle’s virtual Village Blend at CoffeehouseMystery.com for even more recipes including:
* Baileys Irish Cream Poke Cake
* Triple-Chocolate Italian Cheesecake
* Canelé (little, caramelized French cakes)
* Nuts on Horseback
* Frito–Shepherd’s Pie
* Blueberry Blondies
* Joy’s Hazelnut Brittle (and Praline)
* Baby Billionaire Candy Apples
* Flourless Peanut Butter Cookies, dipped in . . . Chocolate-Peanut Reese’s Nutella and Almond Joy Nutella
* Norwegian Egg Coffee (an easy way to . . .)
* Make Your Own Holiday Spice Coffee Blend
* Clare’s Cloudy Dream Pousse-Café
* Hazelnut Orgasm
* Paleo Pizza with Cauliflower Crust
Recipes
What lies behind us and what lies before us are small matters compared to what lies within us.
—RALPH WALDO EMERSON
Off-the-Menu Coffee Drinks
When the Quiz Master tested Clare Cosi’s baristas by ordering exotic, off-the-menu drinks, Clare thought he was trying to steal away her staff. In the end, it was Clare who got swept away—into the world of this mysterious Internet billionaire. The following is a short guide to real drinks that coffeehouses will make for you—whether or not they’re on the public menu.
The Basics—All coffee drinks start out with brewed coffee, or, more often, espresso. Other ingredients could include a dairy product (milk, cream, sweetened condensed milk, half-and-half), sweeteners (sugar, honey, or syrups), spices (cinnamon, nutmeg, cocoa powder), or other flavorings (chocolate, vanilla, fruit syrups, etc.).
Espresso—The Italian word literally means “express.” Espresso starts with a darkly roasted coffee (an “Italian” or “espresso” roast), which is ground very fine and packed tightly into the “portafilter” handle of an espresso machine. Scalding-hot water is forced through these packed grounds at high pressure. The contact time between the water and the coffee is very short, about twenty-five seconds. When an espresso is made correctly, you should see a reddish-brown “crema” at the top of your cup. This foam is the most important thing to look for in a well-made espresso. It tells you the oils in the coffee have been released and suspended in the liquid. A single serving of espresso is called a “shot.” Two shots is a doppio (“double” in Italian).
Latte—Italian-style drinks in a gourmet coffeehouse start with at least one shot of espresso, and the latte is no exception. Short for “café latte,” this is the most popular drink served in American coffeehouses. It’s made by adding steamed or hot milk to one or more espresso shots. Americans top their lattes with foam; Italians do not. A Mocha is a chocolate variation of a latte.
Cappuccino—Like a latte, the “cap” starts with espresso, but much more foamed milk is added than you’ll find in a latte—as much as a two-to-one ratio of milk to espresso. You can order a cappuccino two ways: a “dry cap” (more foamed milk and less steamed milk) or a “wet cap” (with less foam and more steamed milk).
Beyond the Basics—It’s blue skies and a world of experimentation. From New York to Seattle to Italy to Hong Kong, new coffee drinks are created every year and no rundown can be complete. Here’s a list of the exotic coffee beverages that the Quiz Master requested, followed by a short description.
Affogato—The Italian word for “drowned,” which refers to the act of topping a drink or dessert with espresso.
Antoccino—A single shot of espresso with an equal amount of steamed milk.
Baltimore—An equal mix of caffeinated and decaffeinated brewed coffees. Not to be confused with a Half-Caf, made from decaffeinated and caffeinated beans that are mixed before brewing.
Black Eye—Brewed coffee with a double shot of espresso.
Bombón—An espresso served with sweetened condensed milk, also called a Café Bombón.
Breve—A shot of espresso with steamed half-and-half instead of milk.
Caffé Affogato—A scoop of gelato or ice cream topped by espresso. Can be a served as a beverage or as a dessert. Sometimes caramel sauce or chocolate sauce is added.
Caffé Americano—A shot of espresso mixed with hot water. An Americano has the strength of brewed coffee but with a heartier taste.
Café au Lait—One part double-strength brewed coffee, or espresso, one part scalded milk.
Café Mélange—Brewed, black coffee topped with whipped cream.
Café Miel—A shot of espresso, steamed milk, cinnamon, and honey; from miel, the French word for “honey.”
Café Noir—A single shot of espresso as it is ordered in France.
Coffee Milk—Cold milk mixed with sweet coffee syrup to taste; the official drink of Rhode Island.
Café Mocha—A latte with chocolate syrup.
Café Noisette—An espresso with enough cream to give the beverage a rich, brown, hazelnut color and a smooth, nutty taste. Noisette is the French word for “hazelnut.”
Café Zorro—Double espresso added to hot water.
Chocolate Dalmatian—A white-chocolate mocha topped with java chips and chocolate chips.
Cortado—An espresso with an equal portion of warm milk added to the shot after pulling. This drink is called a Gibraltar in North America.
Cowboy Coffee—Brewed coffee made in a pot by adding fine coffee grounds to water and boiling. Cold water is added at the end of the process to settle the grinds.
Gibraltar—The American name for a Cortado.
Green Eye—Brewed coffee with a triple shot of espresso, also called a Triple Death.
Eiskaffee—“Ice Cream Coffee” is a German beverage consisting of chilled coffee, milk, sweetener, and vanilla ice cream topped with whipped cream.
Frappuccino—A line of blended coffee-and-ice beverages trademarked by Starbucks. (To find Clare’s easy, home version of this popular drink, visit CoffeehouseMystery.com.)
Guillermo—An espresso shot poured over slices of lime. It can be served hot or over ice and with a touch of milk.
Hong Kong–Style Milk Tea—Black tea with sweetened condensed milk or evaporated milk. Can be served hot or cold.
Lillylou—Equal parts mocha and white mocha topped with espresso and steamed half-and-half. Served without foam; whipped cream optional.
Macchiato—An espresso with a dash of foamed milk, from the Italian word for “stained.”
Norwegian Egg Coffee—Cowboy Coffee with an egg added to cut down on bitterness.
Mocha—A latte with chocolate syrup, sometimes topped with cocoa powder.
Marble Mocha—Equal parts white-chocolate mocha and regular mocha.
Peppermint Affogato—A shot of espresso over peppermint ice cream, topped with crushed candy canes.
Red Eye—Brewed coffee with a single shot of espresso, also called a Shot in the Dark.
Red Tux—A Zebra Mocha with raspberry syrup.
Regular Coffee—In New York City, Boston, parts of New Jersey, and the Philadelphia area, a regular coffee is brewed coffee with milk or cream, and sugar.
Shakerato or Café Shakerato—an espresso with sweetener, a drop of vanilla, a dash of coffee liqueur, and a twist of lemon or orange peel.
White Chocolate Mocha or White Mocha—a mix of espresso, steamed milk, and white-chocolate syrup topped with whipped cream.
Yuanyang—Three parts brewed coffee; seven parts Hong Kong–Style Milk Tea; also called a Ying Yong.
Zebra Mocha—A mixture of regular mocha with a white chocolate mocha, sometimes called a Black Tux. See also Red Tux.
Clare Cosi’s Coffeehouse Billionaire Bars
After Clare’s brash brushes with not one, but two billionaires, she dreamed up this multilayered treat for her coffeehouse customers. Since her life was nearly cut short, she started the dessert with a classic shortbread base. Several sticky situations inspired the chocolate-caramel layer. And because coffee and crazy-nuts collided, she added a hazelnut latte cream. Finally, the chocolate layer on top is a reminder of the very sweet time she spent with her daughter, Joy, which (nearly) made the rest of what she went through worth it. If you enjoyed Clare’s story, she hopes you’ll also enjoy the culinary creation it inspired. Behold Clare Cosi’s Coffeehouse Billionaire Bars.
Makes 16 bars
Shortbread layer:
6 tablespoons unsalted butter, softened
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
½ teaspoon kosher salt or ¼ teaspoon table salt
1 cup all-purpose flour
Chocolate-Caramel layer:
25 soft caramel candies, unwrapped
2 tablespoons heavy cream
½ cup semisweet chocolate chips
Hazelnut Latte Cream:
½ cup unsalted butter, softened
½ cup light brown sugar
¼ cup granulated sugar
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt or 1/8 teaspoon table salt
¾ cup all-purpose flour
½ cup chopped hazelnuts, toasted
Sweet Mocha Glaze:
1 cup semisweet chocolate, chopped, or chips
½ teaspoon espresso powder
2 tablespoons heavy cream
Step 1—Prep oven and pan: Preheat your oven to 350° F. Line a 9-inch-square baking pan with parchment paper, allowing extra paper to hang over two sides to create handles. Set aside.
Step 2—Make the shortbread layer: Using an electric mixer, cream together butter and sugar. Add in the vanilla and salt and blend to combine. Finally, blend in the flour and mix into a crumbly dough. Using hands, form dough into a smooth ball. Press firmly into your prepared pan. Poke shallow holes into the surface of the dough with a fork or skewer. Bake for about 15 minutes. You’re looking for the shortbread edges to turn a golden brown. Remove from oven and cool.
Step 3—Make the chocolate-caramel layer: Warm the little caramel candies, cream, and chocolate chips over medium heat in a small saucepan, stirring until melted. Pour the warm chocolate-caramel mixture over cooled shortbread crust and spread evenly. Chill the pan in the fridge for at least 1 hour. The chocolate-caramel layer must be set before you proceed.
Step 4—Make the Hazelnut Latte Cream: Using an electric mixer, cream the butter and sugars. Blend in the heavy cream, vanilla, and salt. Blend in the flour. Fold in the chopped and toasted hazelnuts. Spread cream layer onto the cooled chocolate-caramel layer. Use the back of a spoon to even out. Place in the refrigerator to chill while you prepare the Sweet Mocha Glaze.
Step 5—Make the Sweet Mocha Glaze topping: Over a double boiler of simmering water, heat all ingredients until completely melted and smooth, stirring occasionally. Spread the warm glaze over the chilled Hazelnut Latte Cream layer and chill until set, about 1 hour. Using the parchment paper handles, lift the block to a cutting board and slice into small squares, and eat with a wealth of joy!
Glazed Pumpkin Spice Latte Muffins
When the chill of fall descends on New York, Clare’s customers demand the return of the Pumpkin Spice Latte Muffins to the Village Blend menu. Clare developed this muffin as a celebration of her customers’ longstanding love of these classic American fall flavors—with a hint of coffee, of course. (Look for it in the muffins’ sweet, finishing glaze.)
12 tablespoons (1½ sticks) unsalted butter, softened
1½ cups firmly packed light brown sugar
2 large eggs, room temperature
¾ cup canned pumpkin (pumpkin puree, not pie filling)
2¼ cups all-purpose flour
2 teaspoons pumpkin pie spice (or make your own, page 363)
¾ teaspoon baking soda
Pumpkin Spice Latte Glaze (page 363)
Step 1—Make the batter: Preheat oven to 350º F. Line 12 muffin cups with paper liners or grease with butter or oil, or coat with nonstick cooking spray. Set aside. Using an electric mixer, cream butter and sugar until light and fluffy. Add eggs and pumpkin puree and mix until well blended. Add in flour, pumpkin pie spice, and baking soda, and mix just until flour is fully incorporated into batter; do not overmix.
Step 2—Bake: Spoon batter into prepared cups, and bake for 18 to 20 minutes. Muffins are done when a toothpick inserted comes out with no wet batter clinging to it.
Step 3—Glaze: When muffins have cooled, dip the tops of the muffins into the Pumpkin Spice Latte Glaze to finish.
Pumpkin Spice Latte Glaze
2 tablespoons unsalted butter
4 tablespoons espresso or strong coffee (or water)
1 teaspoon pumpkin pie spice (see receipe below)
1 teaspoon vanilla extract
2 cups confectioners’ sugar
Step 1: In a medium saucepan, combine butter, coffee, pumpkin pie spice, and vanilla. Heat slowly, stirring until butter melts. Be careful not to allow the mixture to simmer or boil.
Step 2: Add the confectioners’ sugar and stir until it all completely melts into the liquid. Whisk to remove any lumps and blend into a smooth, thick glaze. If the glaze is too thick, whisk in a bit more water. If the glaze begins to harden, simply return the pan to the stovetop and warm the glaze while whisking. Add a bit more water if needed, to thin the glaze back to the proper consistency for dipping the muffin tops.
MAKE YOUR OWN PUMPKIN PIE SPICE: Pumpkin pie spice is available in most grocery store spice sections. To make your own, simply mix the following ground spices for 1 teaspoon of pumpkin pie spice: ½ teas
poon cinnamon, ¼ teaspoon ginger, 1/8 teaspoon ground allspice or ground cloves, and 1/8 teaspoon ground nutmeg.
Joy’s French Apple Cake Squares
These fragrant apple bars are the perfect treat for breakfast with a fresh cup of hot coffee. Joy Allegro developed the recipe for her mother’s coffeehouse. The alchemy of the oven gives the apple layer a custard-like texture while the top bakes up as a soft, sweet, sugar-crusted cake laced with the fragrances of vanilla and rum. As Clare likes to say to her customers, “When you take your first bite of these, you’ll know joy (and thank her)!”
Apple filling:
6 Granny Smith or Golden Delicious apples (about 3 pounds in weight)
1 teaspoon freshly squeezed lemon juice
2 tablespoons water
5 tablespoons light brown sugar
1 vanilla bean, halved (optional)
