Bold Roast
  • It was a very Dutch combination of elegance, formality and high-spirited fun that reigned at the Peter Stuyvesant Ball, the annual black tie event held this year on the 21st of November at the Plaza Hotel in New York.  Hosted by the Netherland-America Foundation (NAF), whose purpose is to foster good relations between the two countries, the formal theme was Gold and Blue, the colors of the Dutch Royal Standard, to celebrate the Dutch Golden Age.  In addition to the flowers and table linens, attendees were asked to honor the reference by adding blue and gold to their dress or ...Read More »

  • Ingredients: • 1 ½ pounds chocolate chips • ½ cup prepared MOKK-A Espresso coffee • ½ cup Grand Marnier • 4 egg yolks • 2 cups heavy cream, chilled • ¼ cup granulated sugar • 8 egg whites • pinch of salt • ½ teaspoon vanilla extract Directions: Melt chocolate in a heavy saucepan over very low heat, stirring constantly.  (My mistake was to use a double boiler apparently) Add espresso coffee (MOKK-A), then Grand Marnier stirring until well blended.  Let cool to room temperature. Add egg yolks one at a time, beating thoroughly after each addition. Whip 1 cup of the cream until thickened, then gradually beat in sugar until stiff. Beat egg whites ...Read More »

  • The Most Chocolaty Chocolate has a secret ingredient – Coffee! The week before Valentine’s Day this year, I invited my mother-in-law, a devoted chocaholic and romantic, and two recently wed girlfriends to dinner.  They are sappily in love; I knew they would be the perfect guests for the celebration of all thing hearts and roses. I set the table in a cheery riot of red, pink and white, consulted with one of my clever nieces about the secrets behind the heavenly beef Stroganoff she’d made for us recently, and checked the pantry to make sure I had all the ingredients for chocolate ...Read More »

  • My birthday is in early January, and because I am a procrastinator by nature, or perhaps just a slow study, I never make a New Year’s resolution until I am staring my personal new year in the face. For many years, the kinds of goals I set for myself were all the dull things that one feels one ought to do: exercise, make a will, organize the photographs, complete a children’s story…and all were firmly abandoned by February. The morning of one birthday during a period of my life when I had a busy but amusing job in the textile business ...Read More »

  • Serves 2-4 Coffee Base: • 2/3 cup coarsely ground CAFÉ ITALIA coffee • 3 cups water • 1 teaspoon cinnamon • 3 tablespoons dark brown sugar Put ingredients in a quart jar and stir. Cover and refrigerate overnight. The Finished Drink: • milk, half and half, or cream • ice Pour the coffee base through a sieve or strainer into a bowl, then strain back into jar for easy storage. For each drink: Fill a tall glass halfway with ice. Pour in coffee until glass is about 3/4 full, and add milk/half and half/cream to taste. Die of happiness This recipe is a ...Read More »

  • Pumpkin Spice Latte Coffee - 2 cups milk - 2 tablespoons canned pumpkin (not pumpkin pie mix) - 1 to 2 tablespoons sugar (to taste) - 1/2 teaspoon pumpkin pie spice - 1 tablespoon vanilla - 1/2 cup hot brewed Café Suisse Garnish, if desired - Whipped cream - Dash pumpkin pie spice - 2 cinnamon sticks Directions - 1 In 2-quart saucepan, heat milk, pumpkin and sugar over medium heat until hot (do not boil). Remove from heat. Stir in 1/2 teaspoon pumpkin pie spice, the vanilla and coffee. - 2 Pour into 2 large mugs. Garnish each with whipped ...Read More »

  • MOKK-A IS FIVE YEARS OLD now…so let’s take a moment to look back to the beginning. (As told to Margot Dockrell)   I’d been toying with the idea of starting my own business for years, and after a life-changing cup of what became Café Svenska, the idea of coffee suddenly sounded like an interesting new project! Introduce a collection of European coffees to the U.S, where I was born. But as I drove (and drove and drove) from my current home in Rotterdam to meet a friend in Puligny-Montrachet for a few days, I worried…. I had the recipe for one amazing coffee blend, ...Read More »

  • North America's Largest Specialty Food & Beverage Event will be in New York City from June 29 - July 1, 2014 at the Jacob Javits Center. Come experience Mokk-a at booth #4447! Click here for more information.Read More »

  • “Coffee Improves Test Scores” read the headline of a short article in the New York Times Science section a few Tuesdays ago.  The study was not repeated every month for ten years the way scientists like to, but the results still seemed significant.  Two groups of adults were gathered together to take a battery of intelligence tests.  One group was given a mug of coffee one half hour before the tests, the other had bottled water.  Unsurprisingly, the group that enjoyed the coffee performed much better than the group given water.  Well that’s something to celebrate, I thought, much preferable ...Read More »

  • Reputedly produced to great acclaim at the Union Hotel in Benicia, California, this is a dark rich moist cake, requiring no icing - just a hearty dollop of unsweetened whipped cream. Ingredients: • 7 ounces (7squares in U.S.) unsweetened chocolate • 12 tablespoons butter (1 ½ sticks or ¾ cup) • 1 ½ cups strong coffee - Mokk-a Café France • ¼ cup bourbon • 2 large eggs • 1 teaspoon vanilla extract • 2 cups cake flour • 1 ½ cups sugar • 1 teaspoon baking soda • ¼ teaspoon salt Preheat oven to 275 F Grease and flour two 8 ½ inch X 4 ½ X 2 ½ inch loaf pans ...Read More »