Coffee and Crib 2.0

Welcome to Coffee and Crib 2.0!

Coffee and Crib 2.0 is not just a place for cards and coffee. We have elevated the experience and provided other online games and puzzles to play. As well, some recipes for tasty drinks to whip up while playing. 

To Play: Click on the name of the game you want to play and you will be directed to the website. If you do not want to play the game and want to go back to the website, click the back arrows on the top left corner to return.

All games are free.

For further assistance, call 780 962 4423 ext. 215 and leave a message with your inquiry. Someone will return your call as soon as possible.


Jigsaw Puzzles

Different jigsaw puzzles to play online, just move the pieces with your mouse to complete. You can take your time with the puzzle or do a time challenge!


Sudoku

Sudoku games with a variety of different difficulty levels


Online Art Program

No downloads necessary, just use your mouse to paint and create


Word Search

Pick your word search and theme


Crosswords

Play a variety of different crossword puzzles


Card Games

Here you will find many different cards games. From Go Fish to Cribbage, this is the place for you. Choose the card game you want to play by clicking on the picture of your choice.


Card Games to Play with Kids

Learn to play different card games with your family. This resource is great for instruction on how to play card games with kids.



As the weather is getting warmer, a warm beverage may not be what you are looking for. Enjoy some simple and delicious recipes that can be easily made at home. More recipes and printable version can be found here.

Iced Vanilla Latte


Ingredients

  • 1/2 cup strong brewed coffee, or two shots of espresso
  • 1 cup milk or cream
  • 1/2 cup vanilla syrup, more or less to taste
  • ice

Instructions

  1. Divide your coffee between two ice filled glasses.
  2. Top each off with half of the milk and half of the syrup. Stir and enjoy.

Complete Blog and recipe can be found here


Mocha Madness


Ingredients

  • 1 cup double-strength brewed coffee or espresso (see Tip)

  • 1 cup low-fat milk

  • 2 tablespoons unsweetened natural cocoa powder (not Dutch-process), plus more for sprinkling

  • 2-3 tablespoons pure maple syrup

  • ⅛ teaspoon vanilla extract

  • 1-2 ice cubes, if needed

Instructions

  1. Freeze coffee in an ice cube tray until firm, at least 4 hours or overnight.
  2. Combine the frozen coffee cubes, milk, cocoa, maple syrup to taste and vanilla in a blender. Pulse until smooth, adding plain ice cubes if you want it thicker or a little water
  3. If you want it thinner. Divide between 2 glasses, dust with a little cocoa powder, if desired, and serve immediately.

Tip: Double-strength coffee or espresso gives you the best coffee flavor when making blended or iced coffee drinks. If the coffee isn't strong enough, the drink will taste watered-down. To brew double-strength coffee, use twice the amount of grounds as you normally would for a regular cup of coffee. Espresso is strong enough brewed regularly.

Four Homemade Coffee Syrups and Cold Brew


Ingredients

Cold Brew Coffee

  • 5 cups filtered water
  • regular ice or coffee ice cubes

Vanilla Bean Syrup

  • 1/2 cup sugar
  • 1/3 cup water
  • 1 vanilla bean, seeds scraped
  • 1/2 teaspoon pure vanilla extract

Blackberry Syrup

  • 2 cups fresh blackberries
  • 1/3 cup water
  • 1/3 cup sugar

Cinnamon Brown Sugar Syrup

  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/3 cup water

Almond Syrup

  • 1/2 cup sugar
  • 1/3 cup water
  • 1 teaspoon pure almond extract

Instructions

Cold Brew

Coarsely grind the coffee beans with coffee grinder or a Vitamix. Once the beans a freshly ground, add them to a large bowl or pitcher/container/jar. Add the water and stir to mix. Let the mixture sit overnight in the fridge.

The next morning, strain the coffee through a few layers of cheesecloth or a coffee filter. It’s key to reduce the granules. Now you have your coffee! Fill a glass with ice, add your desired amount of coffee and cream/milk – then go to town with the syrups. Note: the syrups should be stored in a sealed container in the fridge. They should last a week or two!

Vanilla Bean Syrup

Combine the sugar, water, scraped vanilla beans, whole bean and extract in a small saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is bubbling. Reduce the heat to low and cook for 1 to 2 minutes. Let cool completely before storing in a jar. I usually don’t remove the vanilla pod and just leave it in for flavor. You can remove it if you wish!

Blackberry Syrup

Add the blackberries to a blender with the water. Puree until completely smooth and blended, then strain over a fine mesh sieve into a bowl – so all you have is blackberry juice. Combine the juice and sugar in a small saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is bubbling. Reduce the heat to low and cook for 1 to 2 minutes. Let cool completely before storing in a jar. This syrup can get extra sweet due to the flavor of your berries, so feel free to play along with water and sugar ratios.

Cinnamon Brown Sugar Syrup

Combine the sugar, cinnamon and water in a small saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is bubbling. Reduce the heat to low and cook for 1 to 2 minutes. Let cool completely before storing in a jar.

Almond Syrup

Combine the sugar, water and extract in a small saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is bubbling. Reduce the heat to low and cook for 1 to 2 minutes. Let cool completely before storing in a jar.


All recipes were found online and belong to their respective blogs and websites. All credit go to the authors of these sites.