In the Kitchen
4 cups air-popped popcorn
½ cup espresso (or very strong coffee)
1 cup sugar
½ cup dark corn syrup
1 tablespoon butter
1 teaspoon finely ground coffee
1. Place the popcorn in a large mixing bowl.
2. Combine the coffee, sugar, corn syrup and butter in a heavy saucepan. Cook over a moderate heat to 280 degrees (measure with a candy thermometer).
3. Add the ground coffee. Stir well and pour over the popped corn.
4. Cool completely. Top with sweet powdered cocoa.
On this Giving Tuesday, we celebrate our commitment to giving all year long, as it is part of our identity on @MonsalvatFarm. We repurposed our leftover feed bags into useful upcycled feed bag totes and donate 100% of the proceeds to animal rescue organizations in Vermont.
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We pride ourselves in giving back and paying it forward everyday on our farm! On this Giving Tuesday, we celebrate our commitment to giving all year long, as it is part of our identity on Monsalvat FaError: There is no connected account for the user 228937298 Feed will not update.
Mark’s NEW cocktail book is an invitation to join him as he dresses up twelve cocktails in twelve unique variations for 144 signature takes on the classics. For a limited time, you can have author Mark Addison customize a bookplate to make your gift unique and personal. To customize your order, please write your desired […]
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The Cocktail Chameleon International Book Tour kicks off in Aug in NYC and the Hamptons and continues across the country and across The Pond through January 2018 *Signed copies of Cocktail Chameleon are only available online or at a Book Tour Event – click here for a full list of 2017 events
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