HOLIDAYRECIPIES

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F or the last 35 years our very own Carlo Di Ruocco, founder of Mr. Espresso, has differentiated himself within the coffee industry landscape in the Bay Area and beyond. An early

pioneer of espresso in America and the only roaster in the United States to roast coffee beans exclusively over a fire fueled by oak wood, Carlo has passed this tradition on to each member of our family, as we continue working together to carry out his legacy now and for generations to come.

As a family-run business, nothing speaks more to our love of and dedication to family better than the holidays. This year, Mr. Espresso partnered with Bay Area chefs and mixologists to bring our customers this book, featuring holiday dessert and coffee drink recipes.

From our family to yours, we hope you enjoy recreating these recipes at home, while making very special memories of your own this holiday season!

C H E E R S , The Di Ruocco Family

HOT SEASONAL DELIGHTS

6 Winter Spiced Latte | Chef Kimberly Bugler S C A L A ’ S B I S T R O

8 Pumpkin Spice Latte | Mary Di Ruocco M R . E S P R E S S O F A M I L Y R E C I P E

10 Seasonal Winter Mocha | Chef Laura Cronin P E R B A C C O & B A R B A C C O

TABLEOFCONTENTS

DESSERTS TO ACCOMPANY

18 Ricotta Cake | Chef Laura Cronin P E R B A C C O & B A R B A C C O

20 Panna Cotta with Berries Chef Benjamin Balesteri P O G G I O T R A T T O R I A

22 Spicy Ginger Cookies | Chef Kimberly Bugler S C A L A ’ S B I S T R O

24 Pumpkin Doughnuts and White Cocoa Chef Patti Dellamonica-Bauler O N E M A R K E T R E S T A U R A N T

SPIKED COFFEE CONCOCTIONS

12 Caffe Gianduja O L I V E T O R E S T A U R A N T & C A F É

14 Corretto Mediterraneo Luigi Di Ruocco & Michael Carlisi (formerly of Adesso) C O L L A B O R A T I O N R E C I P E

16 Affare Venezuelano Luigi Di Ruocco & Michael Carlisi (formerly of Adesso) C O L L A B O R A T I O N R E C I P E

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WINTER SPICED LATTE

Chef Kimberly Bugler Scala’s Bistro

4 3 2 P O W E L L S T , S A N F R A N C I S C O , C A 9 4 1 0 2 @ S C A L A S B I S T R O

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INGREDIENTS

2 tbsp. Black Peppercorns

8 Anise Stars

1 tbsp. Whole Cloves

4 sticks Cinnamon

4 tsp. Powdered Ginger

INGREDIENTS

2 cups Sugar

1 cup Water

1 tbsp. Corn Syrup

4½ tsp. Winter Spices

DIRECTIONS

1) Place whole spices in spice or coffee grinder and process until finely ground.

2) Mix freshly ground spices with powdered ginger and sift to remove any pieces that may remain.

3) Keep in an airtight container for up to several months.

DIRECTIONS

1) Bring all ingredients to a boil for 2 minutes.

2) Remove from heat and cover.

3) Allow to steep for 10 minutes.

4) Pour through mesh strainer. It is fine if spices remain in syrup.

5) Keep syrup in the refrigerator for up to 1 month.

WINTER SPICE

SYRUP

WINTER SPICED LATTE

* To make a 12 oz. latte, add 11/2 oz. syrup to cup, pour two shots of espresso on top, stir, add steamed milk, garnish with powdered ginger and cinnamon.

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PUMPKIN SPICE LATTE

Mary S. Di Ruocco Mr. Espresso Family Recipe

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@ O A K W O O D R O A S T E D

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INGREDIENTS

1½ cups Water

1½ cups Sugar

2½ tsp. Fresh Grated Nutmeg

3 sticks Cinnamon

1 thumb Fresh Grated Ginger peeled and pounded to release aromatics

1 tbsp. Pumpkin Pie Spice

15 Cloves

¼ cup Sweetened Condensed Milk

½ cup + 4 tbsp. Pumpkin Pie Filling

DIRECTIONS

1) In a saucepan, bring all the spices and sugar to a boil.

2) Turn off heat, allow to cool, then strain through a cheesecloth.

3) Add condensed milk and pureed pumpkin, stir.

SYRUP 32oz Squeeze Bottle

* To make a 12 oz. latte, add 13/4 oz. syrup to cup, pour two shots of espresso on top, stir, add steamed milk, garnish with cinnamon.

PUMPKIN SPICE LATTE

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SEASONALWINTER MOCHA

Chef Laura Cronin Perbacco & Barbacco

2 2 0 C A L I F O R N I A S T . S A N F R A N C I S C O , C A 9 4 1 1 1 @ P E R B A C C O S F@ B A R B A C C O S F

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INGREDIENTS

2¹⁄³ oz. Sugar

1 oz. Cocoa Powder

1 orange Orange Zest & Juice

2 tsp. Cinnamon, Ground

1¹⁄³ oz. 72% Dark Chocolate

1 cup Heavy Cream

DIRECTIONS

1) Bring the sugar, cocoa powder, orange zest, juice, and cinnamon to a boil. Let it sit out and infuse for 10 minutes.

2) Add the chocolate and blend until combined well.

3) Add the cream and blend. Strain.

* To make a mocha, add 2 oz. syrup to cup, pour two shots of espresso on top, stir, add steamed milk, garnish with shaved chocolate or leftover orange zest.

SEASONAL WINTER MOCHA

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INGREDIENTS

½ oz. Frangelico

½ oz. Luxardo Maraschino

1 oz. Espresso

Dollop Milk Foam

DIRECTIONS

1) In tall espresso cup, build the Frangelico & Luxardo Maraschino

2) Brew 1oz. Mr. Espresso espresso into the cup

3) Top with a dollop of finely textured milk foam.

4) Garnish with finely shaved chocolate.

CAFFE GIANDUJAOliveto Restaurant & Cafe

5 6 5 5 C O L L E G E A V E . O A K L A N D , C A 9 4 6 1 8 @ O L I V E T O _ O A K L A N D ( i )@ O L I V E T O R E S T A U R A N T C A F E ( f )

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INGREDIENTS

¾ oz. Grappa

¼ oz. Sambuca

¼ oz. Cointreau

1 oz. Neopolitan Espresso

CAFFE CORRETTO MEDITERRANEOLuigi Di Ruocco & Michael Carlisi (formerly of Adesso)

MR. ESPRESSO

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DIRECTIONS

1) Combine all ingredients in glass of choice, add orange peel/twist.

ADESSO

4 3 9 5 P I E D M O N T A V E , O A K L A N D , C A 9 4 6 1 1 D O P O A D E S S O . C O M

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INGREDIENTS

½ oz. Averna

½ oz. Pampero Rum

¼ oz. All Spice Dram

Double Espresso

Lime Zest & Garnish

DIRECTIONS

1) Combine all ingredients in cup, add lime peel/twist.

BARTENDER’S NOTE

The voluptuous pampero rum and bright sweet yet bitter averna are a perfect pairing. They work together like whiskey and sweet vermouth to add an extra winter touch to the all spice dram, add a nice cinnamon clove to round the drink off. Surprisingly the lime zest turns this into a citrus candy.

AFFARE VENEZUELANOLuigi Di Ruocco & Michael Carlisi (formerly of Adesso)

MR. ESPRESSO

6 9 6 3 R D S T , O A K L A N D , C A 9 4 6 0 7 @ O A K W O O D R O A S T E D

ADESSO

4 3 9 5 P I E D M O N T A V E , O A K L A N D , C A 9 4 6 1 1 D O P O A D E S S O . C O M

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RICOTTA CAKE

Chef Laura Cronin | Perbacco & barbacco

2 3 0 C A L I F O R N I A S T . S A N F R A N C I S C O , C A 9 4 1 1 1 @ P E R B A C C O S F

2 2 0 C A L I F O R N I A S T . S A N F R A N C I S C O , C A 9 4 1 1 1 @ B A R B A C C O S F

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INGREDIENTS

1½ cups All Purpose Flour

2½ tsp. Baking Powder

1 tsp. Salt

6 oz. Butter

1½ cups Ricotta

1 cup Sugar

½ cup Brown Sugar

3 Eggs

2 tsp. Vanilla

DIRECTIONS

1) Sift all the dry ingredients together. Preheat oven to 350 degrees.

2) In a mixing bowl with a paddle, cream butter with ricotta and sugars. Scrape down the sides of the bowl with a spatula and continue to mix until light and fluffy.

3) Add the vanilla and eggs one at a time and scrape well between each addition. Mix until the batter looks smooth.

4) Add dry ingredients in, scraping down the sides of the bowl and mixing until smooth.

5) Bake at 350 degrees in muffin tins for about 10-15 minutes or until a cake tester comes out clean.

RICOTTA CAKE

CHEF’S NOTE

This cake is perfect to pair with seasonal fruit, especially berries. You can fill the cake with jam, or serve it with warmed berries. Serve with some strawberries and it is the ultimate strawberry shortcake. To finish, add some whipped yogurt or simply whipped cream.

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DIRECTIONS

1) In a medium saucepan, scald the cream, milk and vanilla beans.

2) Add the sugar and stir to dissolve.

3) Remove from heat and cool for 30 minutes to infuse the vanilla.

4) Soften the gelatin in a small amount of cold water for about five minutes; add to the warm milk mixture.

5) Cool the mixture slightly over an ice water bath until it reaches body temperature.

6) Fill coffee cups or soufflé ramekins about two thirds and place in refrigerator to chill and set.

PANNA COTTA

Chef Benjamin Balesteri | Poggio Trattoria

7 7 7 B R I D G E W A Y , S A U S A L I T O , C A 9 4 9 6 5 @ P O G G I O T R A T T O R I A

PANNA COTTA WITH BERRIES

INGREDIENTS

1½ cups Cream

½ cup Milk

2 Vanilla Beans

2 Gelatin Sheets

3 tbsp. Sugar

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INGREDIENTS

1½ cups Sugar

2 lbs. Huckleberries

DIRECTIONS

1) Place the huckleberries and sugar in a medium saucepot and simmer for 1 to 2 hours or until the sauce becomes thick.

2) Set aside to cool.

3) When cool, place the sauce in a blender and puree. Pass through a fine mesh strainer to remove skins.

TO PLATE

1) Place the panna cotta ramekin in a small pan of hot water to soften the gelatin and invert the ramekin onto a plate.

2) Garnish with the huckleberry sauce, a spoon of whipped cream and some of the huckleberries tossed in sugar.

HUCKLEBERRY SAUCE

PANNA COTTA WITH BERRIES

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SPICY GINGER COOKIES

Chef Kimberly Bugler Scala’s Bistro

4 3 2 P O W E L L S T , S A N F R A N C I S C O , C A 9 4 1 0 2 @ S C A L A S B I S T R O

Yields approx. 40 cookies (depending on size)

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INGREDIENTS

4 oz. Unsalted Butter

½ cup + 1½ tsp. Sugar

2 pinches Kosher Salt

1 tsp. Ground Ginger

1 tsp. White Pepper, Freshly Ground

¾ oz. Freshly Grated Ginger Root

½ Egg, Lighlty Beaten (beat the whole egg and just use half)

¾ cup All Purpose Flour

¾ cup Cake Flour

DIRECTIONS

1) Preheat oven to 325 degrees.

2) In a mixer fitted with a paddle, cream butter, sugar, salt and spices together, scraping down sides of bowl frequently.

3) Add grated ginger and beaten egg, and mix to combine well, scraping down sides of bowl frequently.

4) Mix flours together and add to butter mixture.

5) Mix until well-combined, scraping down sides of bowl frequently.

6) Roll very soft dough between 2 sheets of parchment to an even thickness (approximately ¼ inch).

7) Chill or freeze until firm.

8) Remove top sheet of parchment.

9) Cut into desired shapes.

10) Chill, remove from parchment and arrange on baking sheet that has been lined with parchment.

11) Bake cookies for 12- 15 minutes or until desired color is achieved.

12) Sprinkle with powdered sugar after cooling to room temperature.

SPICY GINGER COOKIES

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Chef Patti Dellamonica-Bauler One Market Restaurant

1 M A R K E T S T , S A N F R A N C I S C O , C A 9 4 1 0 5 @ O N E M A R K E T S F

Yields 18 doughnuts

PUMPKIN DOUGHNUTS WITH SPICED WHITE HOT CHOCOLATE

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INGREDIENTS

3½ cups + 2 tbsp. All Purpose Flour

4 tsp. Baking Powder

½ tsp. Baking Soda

1½ tsp. Cinnamon

¾ tsp. Ginger

¼ tsp. Clove1⁄8 tsp. Nutmeg

1 cup Sugar

2 tbsp. Brown Sugar

1½ oz. Unsalted Butter

1 tsp. Salt

2 Eggs

1 cup Pumpkin

1 tsp. Vanilla

½ cup + 1 tbsp. Buttermilk

DIRECTIONS

1) Sift dry ingredients together in a separate bowl.

2) In a mixer, paddle sugar with room temperature butter and salt until smooth and white.

3) Add eggs and beat until creamy.

4) Add pumpkin and vanilla.

5) Incorporate, and alternate, equal parts dry ingredients with buttermilk.

6) Remove dough from bowl onto a floured piece of plastic wrap.

7) Chill until firm.

8) Roll dough on lightly floured surface and cut into desired shapes.

9) Fry in Canola oil at temperature of 350 degrees.

10) Toss in spiced sugar.

PUMPKIN DOUGHNUTS WITH SPICED WHITE HOT CHOCOLATE

DOUGHNUTS

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INGREDIENTS

3½ cups Sugar

1 tbsp. Cinnamon

¼ tsp. Nutmeg

1 tsp. Ginger

¼ tsp. Cardamom

½ tsp. Cloves

INGREDIENTS

12 oz. Valrhona White Chocolate

2 cups Cream

2 cups Half & Half

1 cup Whole Milk

1 Vanilla Bean

5 Star Anise Buds

1 Cinnamon Stick

2 tsp. Lemon Zest

INGREDIENTS

¼ cup Brandy

½ tsp. Nutmeg

2 cups Cream

¼ cup Sugar

½ tsp. Vanilla

*Whisk to dissolve sugar completely.

DIRECTIONS

1) Place chocolate in a bowl.

2) Heat remaining ingredients in a pot, bringing ingredients to a near boil (careful not to boil).

3) Let it sit and infuse for one hour.

4) After one hour, bring mixture to a near boil again and pour over the chocolate.

5) Whisk until dissolved.

6) Let stand one hour, strain and serve with brandied cream.

SPICED WHITE HOT CHOCOLATE

SPICED DOUGHNUTTOSSING SUGAR BRANDIED CREAM

PUMPKIN DOUGHNUTS WITH SPICED WHITE HOT CHOCOLATE

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Special thanks to One Market for letting us shoot all of the coffee cocktails in your beauti-ful space.

MR. ESPRESSO

@ O A K W O O D R O A S T E D

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