Jamaican Spiced Mocha

My grandparents were coffee farmers and would grow coffee for sale to coffee processing plants; so it's no surprise that coffee would become a family favorite. Here's a Jamaican recipe to warm up the cold Fall/Winter mornings.

Serves 4

Ingredients 

 2 cups freshly brewed strong Blue Mountain Coffee (or any Jamaican coffee brew of your choice)
1 square Unsweetened Baking Chocolate, chopped
4-5 tbsp condensed milk
1-2 tbsp sugar (sweeten to taste)
1 tsp. ground cinnamon
1-1/2 tsp. Vanilla
1/4 cup whip cream pinch of nutmeg
 *pinch of salt
* drop of peppermint essence or pumpkin spice
   for that holiday sensation

Method

1. Mix coffee and chocolate in heavy saucepan; cook on very low heat until chocolate is melted and mixture is well blended, stirring constantly with wire whisk. 
2. Stir in sugar, cinnamon, nutmeg & salt. Bring to boil on medium heat; cook until sugar is dissolved, stirring constantly. Gradually add milk and vanilla, stirring until well blended. Cook until heated through, stirring occasionally. 
3. Pour into 4 large cups or mugs. Top with whipped cream. Garnish with a light sprinkling of additional cinnamon, nutmeg or chocolate, if desired.

Happy Nyaamings! Leave a comment if you tried this recipe.

Christmas Ham Breakfast Recipe

Ingredients

Serves 4

8 Large eggs
4 slices white or whole wheat bread
2 tbsp. butter for buttering bread
6 slices wafer thin ham cut in small pieces
4 oz. cheddar cheese (grated)
1 finely chopped sweet pepper
1 finely chopped onion
1 finely chopped tomato
1 small can pineapple chunks (optional)
salt and black pepper

Method

1. Butter the bread and cut the slices into quarters. 
2. Arrange the bread in a glass baking dish with cover.
3. Tuck the ham slices between the bread
4. Crack the eggs into a jug, add the milk and seasoning
5. Beat together with a wire whisk, then pour over the bread, pressing down so it can absorb milk
6. Bake for 10 minutes, then remove and turn.
7. Add cheese and return to oven baking for 10 minutes
8. Let cool and serve with tomato and lettuce.

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Stuffed Christmas Roaster

Ingredients

1 Roaster Chicken
1 tsp. salt
1 tsp. black pepper
5 gloves garlic, finely chopped
1 onion, finely chopped
2 tbsp. soy sauce
1 scotch bonnet pepper, finely chopped
Roaster gizzard & liver from the giblet pack

Stuffing

2 tbsp. honey
3 rashers bacon, cut into small pieces
1 onion, chopped
1 cup stale bread, cubed
1/3 cup raisins
1 cup pumpkin peeled and cubed
1 cup irish potato peeled and cubed
1 sprig thyme
1/4 cup chopped escallion or parsley

Method

1. In a pan covered with water, boil gizzard and liver until tender (about 1 hour)
2. Place bacon in a cold pan, turn heat on medium and sear the fat for 5 minutes
3. Turn heat to medium high, add onions, chopped gizzard and liver. Cook for 4 minutes
4. Remove from stove, add bread, raisins, thyme and pumpkin. Allow to cool slightly.
5. Mix salt, black pepper, chopped garlic, onion, soy sauce, scotch bonnet pepper and honey
6. Season inside and outside of roaster with seasoning mixture
7. Lightly pack the stuffing into the cavity of the bird
8. Place in preheated oven (375 degrees Fahrenheit) for approximately 2 hours until juices run clear.
9. Garnish and display on platter