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Cafe Borgia (hot)
4 servings
2 cups strong Italian coffee
2 cups hot chocolate
whipped cream
grated orange peel (garnish)
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Mix coffee and hot chocolate
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Pour into mugs
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Top with whipped cream and orange peel
Caribbean (hot)
8 servings
1 coconut
2 cups milk
4 cups strong coffee
1 tablespoon sugar
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Punch two holes in to coconut, pour liquid into saucepan
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Bake coconut for 30 minutes at 300 F degrees
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Break open coconut, remove meat, and grate.
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Mix coconut meat, coconut liquid, and milk in a sauce pan
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Heat over low heat until creamy.
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Strain
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Toast grated coconut under broiler
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Mix milk mixture, coffee, and sugar
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Pour into mugs, garnish with toasted coconut.
Coffee Float (cold)
4 servings
2 1/2 cups strong coffee
2 teaspoons sugar
2/3 cup cream
4 scoops of coffee flavored ice cream
1 large bottle of Coke
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Sweeten coffee with sugar, and chill
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Mix coffee and cream
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Fill 4 glasses half full
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Add one scoop of ice cream to each glass
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Top with coke
European (hot)
2 servings
1 cup strong coffee
1 egg white
1/4 teaspoon vanilla extract
2 tablespoons half and half
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Beat egg white until forms soft peaks
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Gently add vanilla, and continue to beat to stiff peaks are
formed
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Place into 2 coffee mugs
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Pour coffee over egg white
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top with half and half
Grog (hot)
6 servings
3 cups coffee
1/2 cup heavy cream
1 cup brown sugar
2 tablespoons softened butter
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
Peel of one large orange, broken into 6 pieces
Peel of one large lemon, broken into 6 pieces
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Place one piece of each peel into cups
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Mix butter, sugar, cloves, nutmeg and cinnamon
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Mix coffee and cream
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Pour both mixtures into cups and stir.
Irish (hot)
2 servings
2 cups strong coffee
2 tablespoons orange juice
2 teaspoons lemon juice
whipped cream
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Mix coffee, orange juice and lemon juice
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Pour into Irish whiskey glass
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Top with whipped cream
Mediterranean (hot)
8 servings
8 cups strong coffee
1/3 cup sugar
1/4 cup chocolate syrup
1/2 teaspoon aniseed (tied in cheesecloth)
20 cloves
4 cinnamon sticks
whipped cream
orange and lemon twists
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Place coffee, sugar, chocolate syrup, aniseed, cloves and
cinnamon into a sauce pan
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Heat to 200 F degrees over medium heat
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Strain into mugs
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Top with whipped cream and twists
Mexican (hot)
2 servings
2 cups water
1/4 cup coffee grounds (ground coarsely)
1 table spoon brown sugar
1 cinnamon stick
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Place all ingredients into a sauce pan
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Bring to a boil, reduce heat and simmer for 5 minutes
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Strain into mugs
Mexican Mocha (hot)
4 servings
1 1/2 cups strong coffee
4 teaspoons chocolate syrup
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon sugar
1/2 cup whipping cream
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Put 1 teaspoon of chocolate syrup into each cup
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Mix Whipping cream, 1/4 teaspoon of the cinnamon, nutmeg,
and sugar.
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Whip until you have soft peaks
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Place the last 1/2 teaspoon of cinnamon into coffee, and
stir
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Pour coffee into cups, stir to mix in chocolate syrup
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Top with whipped cream mixture.
Mocha (hot)
4 servings
2 cups coffee
1/3 cup cocoa
2 cups milk
1/2 teaspoon vanilla extract
1/2 cup whipping cream
dash cinnamon
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Mix cocoa, sugar, coffee and milk in a sauce pan
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Heat, over medium heat constantly stirring, until simmering
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Remove from heat and stir in vanilla
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Pour into cups, top with whipped cream and cinnamon
Nogged Coffee (hot)
2 servings
1 cup coffee
1 egg yolk
1/2 cup cream
dash nutmeg
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Beat sugar and egg yolk together
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Place cream into sauce pan, and heat over low setting
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Whisk in egg mixture
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Heat to 200 F degrees
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Pour coffee into to cups, and top with cream mixture
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garnish with nutmeg
Orange Coffee (hot)
2 servings
1 cup strong coffee
1 cup hot chocolate
2 orange slices
whipped cream
dash of cinnamon
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Mix coffee and hot chocolate
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Place one orange slice into each cup
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Pour coffee mixture into cups
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Top with whipped cream, and garnish with cinnamon
Spice Coffee (hot)
8 servings
8 tablespoons coffee grounds
8 cups water
Peel of one large orange
Peel of one large lemon
30 cloves
4 teaspoons sugar
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Place coffee and spices in coffeemaker's basket
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Add water and brew
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Add sugar to coffee and serve.
Turkish (hot)
4 servings
1 1/2 cups cold water
4 teaspoons dark roast coffee (ground very fine)
4 teaspoons sugar
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Heat water in saucepan, add coffee and sugar when warm
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Bring to boil
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Pour half of the coffee into demitasse cups.
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Return remaining coffee to stove, and allow to return to
boil.
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Spoon off foam, and gently place into each cup (don't stir)
Viennese (hot)
4 servings
1/2 cup chocolate
2 1/2 cups strong coffee
4 tablespoons light cream
2/3 cup heavy cream
1 teaspoon sugar
dash of cinnamon
dash of cocoa
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Melt chocolate in sauce pan
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Stir in light cream
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Slowly add coffee, beating until frothy
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In a cold bowl whip heavy cream and sugar
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Pour coffee mixture into cups
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Top off with heavy cream
Garnish with sprinkle of cinnamon and cocoa
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