RUBY COFFEE RECIPES

Steps:

• In a redikettle boil the water at 60 degree.
• Add ground coffee in a cafetiere, poured hot water.
• Leave to brew for 3-4 minutes.
• Stir the coffee blend with the wooden spoon, scoop off any grounds floating on top of the coffee (often called as ''the crust'').
• Press the plunger down to the bottom.
• Bring the milk to a gentle boil.
• Add chocolate and stir it well.
• Add smooth coffee blend into the chocolate milk.
• Mix well and serve in a serving glass if you want to enjoy a hot latte.
• Or leave it to cool completely and serve with ice.
• Enjoy!

Steps:

• Preheat oven to 350 F Grease and flour a 10-inch tube or Bundt pan Put the butter in a large mixing bowl and beat for several seconds. Add the sugar and beat until smooth Add the eggs and beat for 2 minutes or until light and creamy Put the flour, baking powder, baking soda and salt in a bowl and stir with a fork or whisk to blend well Add the flour mixture to the butter mixture and beat until smooth Add the sour cream and vanilla and mix well Spoon batter into pan Bake for 50 minutes or until a straw (I use a stick of spaghetti) comes out clean when inserted into the centre. Remove from oven and let rest for 5 minute in pan. Invert onto a rack and cool a little bit before dusting with Confectioners sugar. OR Mix 1/2 cup brown sugar (or brown sugar Splenda) with 1/4 cup of butter and place at bottom of tube/Bundt pan. Add your favorite fresh fruit (I used plums) along with any nuts you enjoy. Bake as usual. Add blueberries (whatever fresh fruit or nuts) into the batter and bake as usual OR Use yogurt instead of sour cream - flavour of your choice. I used Liberte lemon and added lemon juice (1 Tbsp - lessen vanilla) and zest. I've also used coconut yogurt when I used coconut oil instead of butter. Cake will have a more tender consistency.