COFFEE DRINKS

Almeria
1 1/2 oz. rum
1 oz. brandy
1 oz. coffee
1 egg white
blend the ingredients with ice cubes
strain into a glass

Bourbon Fog
1 qt bourbon
1 qt strong coffee
1 qt vanilla ice-cream
chill the coffee
mix all the ingredients in a punch bowl
serve with a small amount of ice

Burnt Raybird
1/4 oz. amaretto
1/4 oz. dark creme de cacao
1/4 oz. Kahlua
5 oz. hot coffee
whip cream
serve in mug

Cafe Amaretto
1/2 oz. amaretto
1/2 oz. Kahlua
1 cup hot coffee
whipped cream
pour the liquors into the coffee
top with the whipped cream

Cafe French
1/2 oz. triple sec
1/2 oz. amaretto
1/4 oz. Bailey's Irish Cream
5 oz. hot coffee
serve in mug

Cafe Royal
sugar cube
brandy
hot coffee
put sugar cube well soaked in brandy in a teaspoon
ignite
when flame is out, drop into the coffee

Cappuchino Sausalito
1/2 oz. amaretto
1/2 oz. Kahlua
1/2 cup coffee
1/2 cup hot chocolate
whip cream
serve in mug

Fuzzy Dick
1 part Kahlua
1 part Grand Marnier
fill with coffee
top with whipped cream
serve in coffee glass

Hot Irish Nut (1)
1 part Bailey's Irish Cream
1 part Frangelico
hot coffee
serve in coffee mug

Hot Irish Nut (2)
1 part Bailey's Irish Cream
1 part Frangelico
1 part amarettocoffee
serve in coffee mug

Iced Coffee Fillip
2 tsp Kahlua
cooled strong coffee
mix together in a glass and chill before serving

Irish Coffee
1 1/2 oz. irish whiskey
1 teaspoon sugar
hot coffee
1 oz. cream
warm a glass in hot water
pour out the water and add sugar, whiskey, and cream
be sure to add the cream last so that it floats on top

Italian Coffee
1 1/2 oz. amaretto
1 1/2 tsp coffee ice-cream
mix the above in a glass and fill with hot coffee
sprinkle with ground coriander

Jamaican Coffee
1 oz. coffee brandy
1 oz. light rum
mix together in a glass
fill the glass with hot coffee
sprinkle with nutmeg

Lift
1/4 oz. amaretto
1/4 oz. Drambuie
1/4 oz. Tia Maria
5 oz. hot coffee
whip cream
serve in mug

Mexican Coffee
1 oz. Kahlua
1/2 oz. tequila
very hot coffee
whipped cream
mix the liquids in a glass
top with the whipped cream

Pike's Peak
1/2 oz. peppermint schnapps
1/2 oz. Kahlua
5 oz. hot coffee
whip cream
serve in mug

Raspberry Cappuchino
2 oz. black raspberry liqueur
5 oz. hot espresso
whip cream
shaved chocolate
serve in mug

Snowball
1/2 oz. cinnamon schnapps
1/2 oz. Kahlua
5 oz. hot coffee
whip cream
serve in mug

Tennessee Mud
1/2 oz. amaretto
1/2 oz. whiskey
5 oz. hot coffee
whip cream
serve in mug

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Coffee: Concentrated Coffee
>From the book "Coffee" by Kenneth Davids

Take one pound of your favorite coffee, regular grind and put it in a
glass bowl
Add 8 cups of cold water
Poke the floating coffee down into the water so all the grounds are wet
Let the bowl stand in a cool, dark place for 10 to 20 hours
(depending on how strong you want the concentrate)
When the brewing period is over, use a large coffee cone and filter to filter
the concentrate into an airtight bottle and store in the refrigerator.
For hot coffee, use 1 to 2 ounces per cup.
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Coffee: Dandelion Root "Coffee"
(4 cups, filter coffee maker)

3 1/4 tsp. dandelion root (roasted, ground fine)
1/4 tsp. cinnamon
dash nutmeg

(5 cups, plastic perk-type pot for microwaving)

2 tblsp. dandelion root (roasted, med grind)
1/4 tsp cinnamon
dash nutmeg

Cook on high in microwave for 7 mins.
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Coffee: Don's Cappuchino

One double espresso. An equal amount of frothed milk. two teaspoon
hershey's cocoa. one teaspoon sugar-in-the-raw. The Sunday NY Times
Crossword Puzzle. One cold winter Sunday Afternoon.
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Coffee: Espresso

Get some strong coffee beans (preferably espresso) and grind them
corsely. (Fine will work too, but it's a pain in the end). Take the
grounds, dump them in cold water, stir it up, and stick it in the fridge.
The next day, most of the grounds will have risen to the surface. Get a
spoon and remove as much as you can. Then, pour the rest through cheese
cloth. That's it.

Now, when we made it, the proportions were 6 lbs coffee to 5 gallons of
water. When I make it at home, i use 2 cups of coffee to a standard
pitcher of water. It's safer to use extra coffee grounds 'cause you can
always dilute it.

Also, you can add some vanilla to the stuff. Though, what i do at home,
is to mix espresso beans with amaretto beans.
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Coffee: Flavored Coffees
Makes 10-12 cups with these coffees:

Cinnamon - Place 1/2" of cinnamon stick in a coffee grinder, grind for a
few seconds and then add coffee beans and process to your preference.

Orange - I dry strips or orange peel (the zest only) and put 1/2 of strip
in the coffee grinder with the beans, typically it works out to be
about 1/10 to 1/12 of the entire orange zest.

Mocha - 1/8 t of cocoa powder in the coffee grinds, be careful too much
cocoa will clog the coffee filter.
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Coffee: Frappe' (Greek Iced Coffee)

1/2 C. strong coffee.
1/2 C. milk (non-fat dry milk and water works fine)
1-2 t. sugar, honey, whatever

Mix together. Blend at highest blender speed for about 1 minute. Pour into
a glass and drink with a straw.

Notes:
- This works best if everything is cold (if you make fresh coffee, mix
it with the milk and let it sit in the fridge for 1/2 hour.
-If it is not frothy, add more milk, or even just some more milk powder.
-The froth gradually turns to liquid at the bottom of the glass, so you will
find that you can sit and drink this for about 1/2 hour, with more iced
coffee continually appearing at the bottom. Very refreshing.
--------------------------==
Coffee: Frothing Milk for Cappucchino

I used to have problems getting milk steamed just right using the steam tube
on my espresso machine. I've devised a foolproof way of getting perfect
frothed milk: Measure about a cup of milk (I've used 1%, 2%, and whole milk
successfully) into a blender. Whirl until you've got a fair amount of foam
(about five seconds). Pour into a microwaveable container. Nuke on high
power for about five seconds. It really works!
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Coffee: Iced Coffee
1/4 cup instant coffee granules
1/4 cup sugar or equivalent sweetener
1/4 cup hot water
4 cups cold milk
Mix together until coffee and sugar is dissolved. Add milk. Shake well.
Using a blender or milk shake maker produces a very foamy drink.
--------------------------==
Coffee: Iced Coffee Fillip **

2 teaspoons Kahlua
cooled strong coffee

Mix together in a glass and chill before serving.
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Coffee: Irish Coffee (from Friendly Foods)

4t unsalted mirin
1C soy milk
1t lime juice
1/2C grain coffee
1C boiling water
2C unsalted mirin

Whisk together mirin, soy milk and lime juice and set aside. Just before
serving, combine grain coffee, boiling water and mirin and pour into
mugs. To add the 'cream', hold a spoon upside down just over the surface
of the liquid and gently pour on 1/4 of the 'cream'.
--------------------------==
Coffee: Masala Chah (Indian tea) **

Masala Cha...Microwave version, courtesy of Julie Sahni's new
book, Moghul Microwave.

3.5 cups water
1 3 inch piece cinnammon, broken into pieces
8 green or white cardamon pods, crushed
3 whole cloves
1/2 by 3 inch strip of fresh or dried orange peel
5 fresh basil leaves
2 heaping teaspoons leaf tea, or 3 bags orange pekoe or Darjeeling

Pour water into an 8 cup glass measure. Heat uncovered,
at 100% power in 700 watt microwave for 7 minutes, or until
water comes to a boil.

Add all ingredients. Cook uncovered for 2 minutes, or until
color of tea comes out. Remove from oven and pour into a
warmed teapot. Serve tea strained into cups and pass milk
and sweetener as desired.

Variation

To make 1 cup classic spiced tea, combine 1 cup water
with 1 inch piece cinnammon, 2 whole cardamon cloves,
1 whole clove, 1/2 by 1 inch piece orange peel, 1 basil
leaf and 1 heaping teaspoon leaf tea or 1 teabag into
2 cup measure. Cook uncovered on high for 2 minutes.
or until water boils. Serve as suggested above.

Presentation Bonus:
Peel an orange in a spiral, sticking cloves in the peel.
Pour a small amount of whiskey down the spiral. Ignite.
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Coffee: Masala Chai (Spicey Indian Tea)

Ingredients
3 - 4 Tea Spoons/4 Teabags of good tea (Darjeeling/Orange Pekoke/Lipton)
A chunk of dry ginger (or fresh ginger if dry isn't handy)
3 - 4 cardmom pods, crushed (See Note below)
3 Cloves
Small piece of cinnamon
A Tsp of SOANP
(I don't know the name. Can be found at Indian grocers. Also
indian restaurants keep this for your pleasure after dinner
Looks like cummin seeds)
1 or 2 whole black peppers (optional)
Sugar to taste
Milk (atleast Vitamin D, low fat won't do)

Bring 2 cups of water to boil (microwave or otherwise)
Add all the ingredients and boil again for about 15 seconds.
Let stand for a minute.
Warm milk in a pot.
Filter tea into cups. Add milk and sugar. That's IT.

Note: Since cardmom is expensive, I peel them and add the skin to
my stock of tea leaves. This gives a distinct aroma. Of course you
boil the skin with water.

If you don't like to spend much time, mix all the spices and
coarsley grind them. Boil water and add tea and a tsp of
this ground spices. Rest is as above.
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Coffee: Melya

Espresso
Honey
Unsweetened cocoa

Brew espresso; for this purpose, a Bialetti-style stovetop will
work. In a coffee mug, place 1 teaspoon of unsweetened powdered
cocoa; then cover a teaspoon with honey and drizzle it into the
cup. Stir while the coffee brews; this is the fun part. The
cocoa seems to coat the honey without mixing, so you get a dusty,
sticky mass that looks as though it will never mix. Then all at
once, presto! It looks like dark chocolate sauce. Pour hot
espresso over the honey, stirring to dissolve. Serve with cream
(optional). I have never served this cold but I imagine it would
be interesting; I use it as a great hot drink for cold days, though,
so all my memories are of grey skies, heavy sweaters, damp feet
and big smiles.
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Coffee: Russian Tea (Olde English Recipe)

8 cups water
5 tea bags
1 cup sugar
1/2 of a large can of OJ probably about 16oz (not concentrated)
1/2 small can of pineapple juice (about 8ox, again not concentrated)
3T lemon juice
1 T whole cloves

First make tea in the water. Then add all the other stuff. SIMMER at
least 1/2 hour. Makes a nice smell in the kitchen at Christmas parties.
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Coffee: Russian Tea

Mix 1/4 cup instant tea with 1 cup Tang (powdered orange drink).
Add 1 T cinnamon and 1/4 cup sugar. Adjust mixture to your taste.

To make a cup of Russian Tea add about 2 T mixture to a large glass
of water.


Variations:
- Use other powdered fruit drinks (eg. lemonade or Kool-Aide)
or add different spices (eg. ground cardamon, ginger, mint).

- Avoid the caffine and sugar by using decaf'd instant tea and your
favorite sweetening chemicals.

- Make it from fresh ingredients: fresh brewed tea, real fruit juice.
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Coffee: Russian Tea

3 cups Tang
1 cup Instant Iced Tea Mix
1 pkg (scoop) Instant Lemon Drink Mix (powdered lemonade)
1 tsp cinnamon
1 tsp ground cloves

Two teaspoonfulls to one cup of VERY hot water.. Does wonders for sore
throats, contains LOTS of vitamin C, and is delicious to boot. *smile*
--------------------------==
Coffee: Spiking coffee

Incidentally, a pinch of cinnamon is indeed a nice addition to coffee but
true heaven is a cardamom seed :-)
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Coffee: Thai Coffee
Makes 1 8-cup pot of coffee

6 tablespoons whole rich coffee beans, ground fine
1/4 teaspoon ground coriander powder
4 or 5 whole green cardamom pods, ground

Place the coffee and spices in the filter cone of your coffee maker.
Brew coffee as usual; let it cool.

In a tall glass, dissolve 1 or 2 teaspoons of sugar in an ounce of the
coffee (it's easier to dissolve than if you put it right over ice).
Add 5-6 ice cubes and pour coffee to within about 1" of the top of the
glass.

Rest a spoon on top of the coffee and slowly pour whipping cream into
the spoon. This will make the cream float on top of the coffee rather
than dispersing into it right away.
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Coffee: Thai Iced Coffee **

Strong, black ground coffee
Sugar
Evaporated (not condensed) milk
Cardamom pods

Prepare a pot of coffee at a good European strength (Miriam Nadel
suggests 2 tablespoons per cup, which I'd say is about right). In
the ground coffee, add 2 or 3 freshly ground cardamom pods. (I've
used green ones, I imagine the brown ones would give a slightly
different flavor.) Sweeten while hot, then cool quickly.

Serve over ice, with unsweetened evaporated milk (or heavy cream
if you're feeling extra indulgent). To get the layered effect,
place a spoon atop the coffee and pour the milk carefully into
the spoon so that it floats on the top of the coffee.
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Coffee: Thai Iced Tea (from Keo's Thai Cuisine, by Keo Sananikone
~~~~~~~~~~~~~ Ten Speed Press, ISBN 0-89815-183-X)

1/4 c strong Thai tea
1/2 c boiling water
2 t sweetened condensed milk
Ice cubes
Mint leavs (for garnish)

Combine Thai tea (i.e., the powder), boiling water, and sweetened
condensed milk; stir until blended. Pour into 2 tall glasses
filled with ice cubes. Garnish with mint leaves. Makes 2 servings.
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Coffee: Thai Iced Tea

Thai iced tea is made from a mixture of ingredients called "chaa".
You can get it at some Asian food stores. There is also Thai iced
coffee, made from a mixture called "oliang". Oliang is usually
made from coffee beans, roasted tamarind seeds, roasted corn,
and sesame seeds. Sorry, I don't know what goes into chaa,
except that one of the ingredients is yellow food coloring.

The following recipe will work for either Thai Iced Coffee or Thai
Iced Tea:

6 Tbs. oliang or chaa
6 cups boiling water
2 - 3 Tbs. sugar
1/4 - 1/2 cup sweetened condensed milk
1/2 cup evaporated milk

Finely grind the oliang or chaa mix in a coffee mill. Place in a filter
and drip as you would regular coffee. While still hot, add the sugar
and condensed milk. Let cool. Add evaporated milk and serve over ice.
--------------------------==
Coffee: THAI ICED TEA

3.5 c water
1/3 c Thai tea (no other explanation for tea type)
1/3 c sugar
1/3 c condensed milk
1/2 c half & half

Heat the water to boiling, then using four layers of cheesecloth as a
filter, pour the water through the tea _four_ times (Why? I don't know; I
plan on steeping the tea until it reaches the right color.). Set the tea
aside to cool. Mix together the remaining ingredients. Fill glasses with
crushed ice; pour milk/sugar mixture about 1/2 full into each glass;
carefully pour cooled tea over top to preserve separation. Serve.
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Coffee: THAI ICED TEA
This is from the book "Thai Home-Cooking From Kamolmal's Kitchen" by
William Crawford and Kamolmal Pootaraksa.

Thai tea is packed in 1 lb. cellophane packets; it has the texture
somewhat like instant coffee and a faint vanilla aroma. (I buy it at
an Asian market in town.)

1/2 c Thai tea
3 c Water
14 oz Sweetened condensed milk
1 1/2 c Evaporated milk or half-and-half

1. Place the tea in a bag of muslin or other fine cloth. Bring the
water to a rapid boil, pour it over the tea, and let it steep for 3
min. Pour the liquid back through the tea 5 or 6 times until it is a
deep orange color and is flavored strongly.

2. Strain the tea well, pressing out all the liquid that you can. Add
the sweetened condensed milk to the warm liquid and mix it well.
Allow the mixture to cool to room temp.

3. Just before serving, fill each glass with cracked ice and fill it
half to three quarters full of tea. Add evaporated milk or
half-and-half to fill the glass, and stir well.

Variation: If you prefer a darker colored and stronger flavored tea,
substitute 3/4 cup granulated sugar for the sweetened condensed milk.
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The recipe for Thai coffe is exactly the same as above except you use
1/3 c of Thai coffee in place of the tea.
--------------------------==
Coffee: Turkish Coffee

1. Put some arabica beans, some granulated sugar, and a non-trivial
number of cardamom seeds into the grinder and reduce to a fine
powder.
2. Put powder into an ibrik (a middle-eastern copper brewing kettle,
roughly triangular in shape with a long handle) together with some
water.
3. Bring to a boil (just until it spills over the sides of the ibrik and
deposits some grounds on the range burner). Let cool for several
minutes. Repeat this step twice more (enjoying that oh! so
distinctive burned
4. Pour into tiny cups, let stand a minute or two for the grounds to
settle into a sludge at the bottom, and sip the sweet brew until
mouth region encounters aforementioned sludge.
5. Get next section of Sunday paper, and repeat items 1-4. By Sunday
noon, a tremendous buzz will have happened, and you'll be ready to
conquer the world.

Adendum:
You forgot "bang the ibrik against the side of the range", which comes
right after removing it from the flame when it boils over. I'm not
sure but I think you're supposed to do this either 1 or 3 times on
each iteration.
--------------------------==
Coffee: Vietnamese Iced Coffee

Same coffee (see Melya)
Sweetened condensed (not evaporated) milk
Ice

Make even stronger coffee, preferably in a Vietnamese coffee maker.
(This is a metal cylinder with tiny holes in the bottom and a
perforated disc that fits into it; you put coffee in the bottom of
the cylinder, place the disc atop it, then fill with boiling water
and a very rich infusion of coffee drips slowly from the bottom.)

If you are using a Vietnamese coffee maker, put two tablespoons of
sweetened condensed milk in the bottom of a cup and put the coffee
maker on top of the cup. If you are making espresso or cafe filtre
(the infusion method where you press the plunger down through the
grounds after several minutes of infusion), mix the sweetened condensed
milk and the coffee any way you like.

When the milk is dissolved in the coffee (yes, dissolved *is* the
right word here!), pour the combination over ice and sip.
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Coffee: Yogi Tea
By Siri Singh Sahib Harbhajan Singh Khalsa Yogiji

For each cup of tea, begin with 10 ounces of water. Bring the water
to a rapid boil and add (for each cup):

3 whole cloves
4 whole green cardamon pods
4 whole black peppercorns
1/2 stick cinnamon
1 slice fresh gingerroot (optional)
Let this boil, covered, for 15-20 mins (longer for larger amounts of
tea). Then add:
1/4 teaspoon of any black tea
1/2 cup cold dairy milk (per cup of liquid)

If you wish to make more than one quart, you will need less spices.
A good amount of spices to use for 2 quarts of Yogi Tea, is about 20
each of cardamom pods, peppercorns and 15 each of cloves. For cinnamon,
use about 3 sticks, and 1 T of black tea. Boil for at least 30 mins.
Use 1 quart of milk.

---------
Yogi Tea variations

Make a jar of spices cinnamon, cloves, cardamon, gingerroot (dry),
peppercorns, cherry bark, fennel seeds, anise, almonds, carob,
crystal malt...

Use about 2 T spice mix to a quart of water.

Black tea and milk are optional.

Add some honey when cooking.

Yogi Tea is also sold in your local health food store tea section.
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Other: Atole con Honholi

This isn't a recipe. It is an interpretation of a demo a friend of mine
did for me. Atole is gruel. This comes out about like thin malt-o-meal.
You drink it.

Incidentally, I would say that America has a love affair with vanilla.
There is vanilla flavoring in just about everything remotely sweet. Now
Mexico uses cinnamon alot. Even in the chocolate. And in Atole con
Honholi (spelling uncertain my friend doesn't write stuff down).

.5 C sesame seeds (honholi), toast in a pan til just turning golden
grind in a blender until mealy, not floury
4 C water or milk
.5 C piloncillo (or dark brown sugar) or to taste. This is pretty sweet.
.25 masa harina (more or less, depending on how thick you want it)
1 tsp cinnamon

Bring seame seeds, water(or milk) brown sugar and cinnamon to a boil.
Sprinkle in masa harina (corn flour to you guys north of here)(thats
*flour* not meal) and stir constantly. Add more flour if you want it
thicker. Simmer for 5 minutes or so. Drink warm.

The last time I made this I toasted the masa harina lightly. Gave it a
little bit 'nuttier' flavor I think. And I prefer milk to water.
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All Canadian Coffee

Ingredients (4 servings)
1/4 c Maple syrup; pure
1/2 c Rye whiskey
3 c Coffee; hot, black, double strength

TOPPING:
3/4 c Whipping cream
4 ts Maple syrup; pure

Instructions
Topping: Whip cream with maple syrup just up until soft mounds; set aside. Divide maple
syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee. Deocrate with tiny Canadian flags if
desired. MAKES: 4 Servings SOURCE: The Merry Christmas Cookbook from Canadian Living magazine
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Amaretto Coffee
Ingredients (2 servings)
1 1/2 c Warm Water
1 tb Instant Coffee Crystals
1/3 c Amaretto
1 x Dessert Topping *

Instructions
* Dessert topping should be in a pressurized can. ----------------------- In
a 2-cup measure stir together water and instant coffee crystals. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto.
Serve in mugs. Top each mug of coffee mixture with some dessert topping.
Buttered Rum Coffee
Ingredients (1 servings)
1/3 c Ground coffee
1/4 ts Freshly ground nutmeg
1 1/4 ts Rum extract
1/8 ts Liquid butter flavoring

Instructions
Place coffee and nutmeg in a blender or food processor fitted with a steel blade. In a cup,
combine remaining ingredients. WIth processor running, add flavorings. Stop processor and scrape sides of container with a spatula. Process 10 seconds longer. Store
in refrigerator. Yields: Mix for eight 6-ounce servings

Cafe Au Lait

Ingredients (6 servings)
1 c Milk
1 c Light cream
3 tb Instant coffee
2 c Boiling water

Instructions
Over low heat or in double boiler, heat milk and cream till hot. Meanwhile, dissolve coffee
in boiling water. Before serving, beat milk mixture with rotary beater-till foamy. Pour milk mixture into one warmed pitcher or server, and coffee in another. To
serve: Fill cups from both pitchers at the same time, making the streams meet en route. Makes 6 servings.

Cafe De Olla (Mexican Spiced Coffee)
Ingredients (6 servings)
3/4 c Brown sugar, firmly packed
6 x Cloves
6 x Julienne slices orange zest
3 x Cinnamon sticks
6 tb Coffee (NOT instant)

Instructions
In a large saucepan, heat 6 cups of water with the brown sugar, cinnamon sticks, and
cloves over moderately high heat until the mixture is hot, but do not let it boil. Add the
coffee, bring the mixture to a boil, and boil it, stirring occasionally, for 3 minutes. Strain the coffee through a fine sieve and serve in coffee cups with the orange zest.
-- from Maria Anita Loos


Cafe Mexicano

Ingredients (8 servings)
8 c Water; cold
1/2 oz Baking chocolate; fine chop
1 ea Cinnamon stick;broken in 1/2
1 ts Vanilla
8 tb Coffee liqueur
1/3 c Dark brown sugar; packed
2 ea Cloves; whole
1 c Coffee; regular grind, dry
1/4 c Brandy

Instructions
Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in 3-quart saucepan;
reduce heat. Simmer, uncovered, for 15 minutes. Stir in coffee. Remove from heat; cover and let stand 5 minutes. Stir in vanilla. Strain coffee through 4
thicknesses of cheesecloth. CAFE DIABLO: Cafe Mexicano Prepare Cafe Mexicano; keep
hot in saucepan after straining. Heat brandy just until warm in small, long-handled saucepan. Remove from heat; ignite. Pour flaming brandy over coffee. Allow
flame to burn out; stir. Pour coffee into cups or mugs. Top each with whipped cream and 1 T liqueur. Garnish with cinnamon stick, if desired.


Caffe Di Cioccolata

Ingredients (6 servings)
1/4 c Instant espresso
1/4 c Instant cocoa
2 c Boiling water

Instructions
Whipped cream Finely shredded orange peel or ground cinnamon
Combine coffee and cocoa. Add boiling water and stir to dissolve. Pour into demitasse
cups. Top each serving with whipped cream and shredded orange peel. Serves 6 to 7.


Cappuccino

Ingredients (6 servings)
1/4 c Instant espresso or instant dark-roast coffee
2 c Boiling water
1/2 c Heavy cream, whipped

Instructions
Cinnamon, nutmeg, or finely shredded orange peel
Dissolve coffee in boiling water. Pour into small, tall cups filling only about half full. Offer
sugar. Now pass whipped cream-- everyone adds a spoonful, dashes It with cinnamon, nutmeg, or orange peel, then folds the cream into coffee til...


Cardamom-Spiced Coffee

Ingredients (4 servings)
3/4 c Ground Coffee
2 2/3 c Water
Ground Cardamom
1/2 c Sweetened Condensed Milk

Instructions
Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Pour into
4 cups. To each serving, add a dash of ground cardamom and about 2 tablespoons of the condensed milk; stir to blend. Typed by Syd Bigger.

Chocolate Almond Coffee

Ingredients (1 servings)
1/3 c Ground coffee
1/4 ts Freshly ground nutmeg
1/2 ts Chocolate extract
1/2 ts Almond extract
1/4 c Toasted almonds, chopped

Instructions
Process nutmeg and coffee, add extracts. Process 10 seconds longer. Place in bowl and
stir in almonds. Store in refrigerator. Makes 8 six ounce servings. To brew: Place mix in filter of an automatic drip coffee maker. Add 6 cups water and brew (I use
in my percolater).
Chocolate Coffee
Ingredients (6 servings)
2 tb Instant
Coffee
1/4 c Sugar
1 ds Salt
1 oz Squares
Unsweetened chocolate
1 c Water
3 c Milk

Instructions
Whipped cream
In saucepan combine coffee, sugar, salt, chocolate, and water; stir over low heat until
chocolate has melted. Simmer 4 minutes, stirring constantly. Gradually add milk, stirring
constantly until heated. When piping hot, remove from heat and beat with rotary beater until mixture is frothy. Pour into cups and sail a dollop of whipped cream on
the surface of each. Makes 6 servings.
Chocolate Mint Coffee
Ingredients (1 servings)
1/3 c Ground coffee
1 ts Chocolate extract
1/2 ts Mint extract
1/4 ts Vanilla extract

Instructions
Place coffee in a blender or food processor. In a cup, combine extracts. WIth processor
running, add exracts. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator. Yield: mix for eight 6-ounce servings


Ingredients (2 servings)
1 1/2 Teasp unsweetened cocoa
1 Tablespoon sugar
1 Tabsp instant coffee
1 pn Skim milk
1/4 Teaspoon vanilla extract

Instructions
In a small saucepan, combine cocoa powder, sugar, and instant coffee granules. Stir in
milk. Stir over medium heat until tiny bubbles form around edge of pan and cocoa
dissolves. Remove from heat; stir in vanilla. Pour equally into 2 cups or mugs. Makes 2
servings 1 Serving = 1 milk, 1/2 fruit, 1/2 fat 130 calories
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Coffee, Expresso or Cappuccino

Ingredients (6 servings)
1 ea Coffee
1 ea Water

Instructions
Fill machine with cold water up to water level for desired number of cups. Do not cover
safety valve hole with water. Fill brew basket to rim with coffee. For 9 cups, remove the reducer from the brew basket and fill entire basket. For 3 or 6 cups, use the
reducer as follows: long stem facing down for 3 cups; short stem facing down for 6 cups. Clean off excess grounds from brew basket rim and o-ring. Close and tighten
down knob as far as possible. Close steam valve. Place machine on high heat and put a carafe under valve to catch coffee. Coffee will begin to drip out slowly after
3-10 minutes, and appear very dark. As brewing process continues, stream will become strong and steady, and coffee will lighten. When coffee stops and becomes noisy,
close coffee valve and remove carafe. If you are making cappuccino, close valve and let steam build up. Put cream or milk in cup and open steam valve to froth.
-----------------------------

Fireside Coffee
Ingredients (20 servings)
2 c Hot Cocoa Mix
1 c Instant Coffee
1 ts Cinnamon
2 On dairy Creamer
1/2 Ugar
1/2 Utmeg

Instructions
Mix all ingredients together.. And your ready to use on those cold winter nights in front
of the fireplace..(if you don't have one there's this neat video you can buy that makes your TV a fireplace).. For individual servings and this makes more than 20 just
guesstimated, Boil Water , put 2 to 3 teaspoons in your cup then add water..Stir and ready to drink.. You can add a festive touch by adding whipped cream on top sprinked
with cinnamon or nutmeg.. NOTE: This recipe can be halved.. and The sugar is actually 1/2 c to 1 c its a sweeten to your sweet tooth recipe..

Flaming Cappuccino

Ingredients (6 servings)
Lemon juice
Sugar
3/4 c Galliano liqueur; divided
6 c Hot coffee; divided
2 tb Chocolate syrup; divided
1/2 c Whipping cream; whipped
6 Cinnamon sticks; 4 1/2"

Instructions
Rinse glass with hot water; dry. Dip rim of glass in lemon juice, then in sugar, making a
1/4 inch band of sugar around top of glass. Rotate glass over flame of an Irish coffee burner or alcohol burner until sugar crystallizes on glass.
Pour 2 tb Galliano in glass. Rotate over flame until liqueur ignites. Fill with coffee to 1/2
inch from top of glass; stir in 1 ts chocolate syrup. Top flaming Cappuccino with whipped cream; garnish with a cinnamon stick. Repeat procedure for each serving. Yeild: 6
servings.
Iced Coffee

Ingredients (6 servings)
1/4 c Coffee; instant, regular or
1/4 c Sugar or low calorie sweeten
1 l Milk; cold

Instructions
Dissolve instant coffee and sugar in hot water. Stir in 1 litre of cold milk and and add ice.
For mocha flavour, use chocolate milk and reduce the sugar to taste. For single serving: dissolve 1 tbsp of instant coffee and 2 tsp sugar in 1 tbsp hot water. Add 1 cup
of cold milk and stir. Source: Maxwell House & Milk ad posted by Anne MacLellan


Irish Coffee

Ingredients (2 servings)
1 1/2 c Warm Water
1 tb Instant Coffee Crystals
1/4 c Irish Whiskey
1 x Brown Sugar To Taste
1 x Dessert Topping *

Instructions
* Dessert topping should be in a pressurized can. ~
---------------------------------- In a 2-cup measure combine
water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 4 minutes
or just till steaming hot. Stir in Irish whiskey and brown sugar. Serve in mugs. Top each mug of coffee mixture with some pressurized dessert topping.

Kahlua Coffee

Ingredients (7 servings)
6 c Hot coffee
1 c Chocolate syrup
1/4 c Kahlua
1/8 ts Ground cinnamon
Whipped cream

Instructions
Combine coffee, chocolate syrup, Kahlua, and cinnamon in a large container; stir well.
Serve immediately. Top with whipped cream. Yeild: 7 1/2 cups.


Nightcap Coffee Mix

Ingredients (1 servings)
2/3 c Non dairy coffee creamer
1/3 c Instant coffee granules
1/3 c Granulated sugar
1 ts Ground cardamom
1/2 ts Ground cinnamon

Instructions
Combine all ingredients in a medium bowl; stir until well blended. Store in airtight
container. Yields 1 1/3 cups coffee mix To serve: spoon 1 heaping tablespoon coffee mix
into 8 ounces hot water. stir until well blended.

Cappuccino Shake

Ingredients (1 servings)
1 c Skim milk
1 1/2 ts Instant coffee
2 pk Artificial sweetener
2 dr Brandy or rum flavoring
1 ds Cinnamon

Instructions
In a blender, combine milk, coffee, sweetener and extract. Blend until coffee is dissolved.
Serve with a dash of cinnamon. For a hot drink, pour into a mug and heat in a microwave.
Diabetic exchanges: on serving equals 1 skim milk; also 100 calories, 128 mg sodium, 4
mg cholestrol , 15 gm carbohydrate, 9 gm protein, trace fat. Source: "Taste of Home" Dec/Jan 94 From: Janet Mccoy

Orange Cafe Au Lait Mix

Ingredients (1 servings)
Robbie Shelton
1/2 c Powdered Nondairy Creamer
1/2 c Sugar
1/4 c Instant Coffee; dry
1 ts Dried Orange Peel
1/4 ts Ground Cinnamon

Instructions
Place all ingredients in blender or food rpocessor. Cover and blend on high speed 30
seconds, stopping blender after 15 seconds to stir, or process 5 to 10 seconds, until well
mixed. Store in tightly covered container at room temperature up to 6 months. For each serving, place 2 teaspoons mix in cup. Fill with 2/3 cup boinling water. About 1
cup mix (24 servings). Nutrition Information per serving: Calories 30, Protein 0g, Carbohydrates 5g, Fat 1g,
Cholesterol 0mg, Sodium 5mg, Potassium, 35mg. This recipe is from Betty Crockers
"GLORIOUS HOLIDAYS".

Orange Cinnamon Coffee
Ingredients (1 servings)
1/4 c Ground coffee
1 tb Grated orange peel
1/2 ts Vanilla extract
1 1/2 Cinnamon sticks

Instructions
Place coffe and orange peel in blender or food processor fitted with steel blade. With
processor running, add vanilla. Stop and scrape sides of container with a spatula. Process
10 seconds longer. Place mix in a small bowl and stir in cinnamon sticks. Store in refrigerator Yields:Mix for eight 6 ounce servings


Plantation Coffee Punch

Ingredients (12 servings)
1/4 c Sugar
1/3 c Instant coffee
1 ds Salt
1 ts Vanilla
5 c Milk
1 pt Vanilla or coffee ice cream

Instructions
Whipped cream Nutmeg
Combine sugar, coffee, salt, vanilla, and milk; stir until sugar dissolves. Chill until serving
time. Then ladle ice cream, by large spoonfuls, into punch bowl; pour coffee mixture over. Top with puffs of whipped cream and sprinkle with a little nutmeg. Serve in
punch cups. Makes 12 servings.
Swiss Mocha Mix

Ingredients (4 servings)
1/2 c Instant skim milk powder
2 tb Cocoa
2 tb Instant coffee

Instructions
Combine ingredients in blender. Blend at high speed until well mixed. Or place ingredients
in a jar, seal and shake. Makes 1/2 cup Each serving 2 tbsp, 32 calories 5 g carbohydrate, 3 g protein 1 milk choice (skim)
Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by
Elizabeth Rodier Oct 93


Thai Iced Coffee

Ingredients (4 servings)
3/4 c Ground Coffee
2 2/3 c Water
Ice Cubes
Cardamom
1/2 c Evaporated Milk
Sugar To Taste

Instructions
Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Fill four
10 to 12 ounce beverage glasses to the rim with ice cubes; then fill two thirds full with coffee. Into each glass, stir about 2 tablespoons evaporated milk; add a dash of
ground cardamom and sweeten to taste with sugar. Typed by Syd Bigger.
The Original Irish Coffee
Ingredients (1 servings)
1 c Coffee, fresh brewed
3 x Sugar cubes
3 tb Irish whiskey (1 jigger)

Instructions
Pour coffee into large mug. Add sugar and stir to dissolve. Add whiskey and stir to
combine. Top with whipped cream and serve.
-- from THE BUENA VISTA, San Francisco, California

Vanilla Almond Coffee
Ingredients (1 servings)
1/3 c Ground coffee
1 ts Vanilla extract
1/2 ts Almond extract
1/4 ts Anise seeds

Instructions
Place coffee in a blender or food processor fitted with a steel blade. In cup, combine
remaining ingredients. WIth processor runnin, add flavorings. Stop and scrape sides of
container with spatula. Process 10 seconds longer. Store in refrigerator Yields: mix for
eight 6 ounce servings.
Viennese Spiced Coffee

Ingredients (4 servings)
1/3 c Instant coffee
3 tb Sugar
8 Whole cloves
3 Inches stick cinnamon
3 c Water

Instructions
Whipped cream Ground cinnamon
Combine 1/3 cup instant coffee, 3 tablespoons sugar, cloves, stick cinnamon, and water.
Cover, bring to boiling. Remove from heat and let stand, covered, about 5 minutes to steep. Strain. Pour into cups and top each with spoonful of whipped cream;
dash lightly with cinnamon. Fun to serve with cinnamon sticks as muddlers. Makes 4 to 6 servings.

Vietnamese Coffee

Ingredients (1 servings)
Stephen Ceideburg
2 tb Sweetened Condensed Milk
6 oz Strong Black Coffee

Instructions
In restaurants and cafe, dark-roast coffee is brewed in an individual drip pot that sits on
top of a glass, slowly dripping into sweet milk. it takes a good 10 to 15 minutes for the water to finish dripping through, and the coffee is sipped at an equally leisurely
pace. Both the coffee and the pots are available in Southeast Asian markets, but any type of coffee and any brew- method that produces a strong, rich-tasting cup
will do. Place the milk in the bottom of an 8 ounce glass. Carefully pour in coffee, trying not to
disturb the layer of milk. Stir milk up from bottom and sip coffee. There will probably be some milk left in the bottom of the glass when you are finished.
Makes 1 serving.
Variation: This coffee may also be served iced. Add ice cubes on top of the sweet milk
and proceed as above. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published
by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0.

West Indies Coffee

Ingredients (4 servings)
3 1/2 c Milk
1/4 c Instant coffee
1/4 c Brown sugar
1 ds Salt

Instructions
Bring milk just to boiling. Pour over coffee, brown sugar, and salt, stirring to dissolve.
Serve in mugs. Makes between 4 and servings.
Routin special Coffee

Pour ½ oz (or 4 pushes) "1883 de Philibert Routin" Vanilla (or one of your choice :
Hazelnut, Almond, Caramel or Irish Cream). Fill with Hot Water to ½’’ from top of cup.
Top with Espresso.
Routin Dutch Coffee

Pour ½ oz (or 4 pushes) each syrup : "1883 de Philibert Routin" Chocolate and "1883 de
Philibert Routin" Green Mint. Add 6 oz Hot Water and Espresso. Top with Whipped Cream.

ESPRESSO
Routin Spiced Espresso

Pour ½ oz (or 4 pushes) "1883 de Philibert Routin" Cinnamon. Add 4 oz Hot Water. Top
with Espresso.
Routin Espresso Grand Royal

Pour ½ oz (or 4 pushes) each syrup : "1883 de Philibert Routin" Orange and "1883 de
Philibert Routin" Lemon. Add Espresso. Add lots of Steamed Milk and a short layer of Foamed Milk. Top with Whipped Cream. Splash with "1883 de Philibert Routin"
Cherry.

CAPPUCCINO

Routin Cappuccino Mocha

Pour ½ oz (or 4 pushes) "1883 de Philibert Routin" Chocolate into steaming pitcher . Fill
pitcher 1/3 full with Cold Milk. Foam and Steam Milk-Syrup mixture. Set pitcher aside. Pour Espresso. Allow flavored Steamed Milk to pour under Foam to ½’’ from top
of cup.Top with 2’’ ≪ cap ≫ of dense, flavoured Foam. Dust with Chocolate Powder.

Routiccino

Pour ½ oz (or 4 pushes) your favorite "1883 de Philibert Routin" flavor. Add Espresso.
Fill with 2/3 Steamed Milk and 1/3 Foamed Milk.
LATTE

Routin Banana Gorilla

Pour ½ oz (or 4 pushes) "1883 de Philibert Routin" Chocolate and ¾ oz (or 2 pushes)
"1883 de Philibert Routin" Banana. Add Espresso. Stir. Fill with Foamed/Steamed Milk. Top with Whipped Cream and Chocolate Sprinkles.

Routin Cherry Jubille Latte-

Pour ½ oz (or 4 pushes) "1883 de Philibert Routin" Cherry and ¼ oz (or 2 pushes)
"1883 de Philibert Routin" Vanilla. Add Espresso. Fill with Foamed/Steamed Milk.




THE

Routin Orange and Spice Tea

Pour ½ oz (or 4 pushes) "1883 de Philibert Routin" Orange and ¼ oz (or 2 pushes)
"1883 de Philibert Routin" Cinnamon. Add 3 oz Milk and 8 oz Black Tea. Fill with Heavy
Cream.
Routin Lemon Tea

Pour ½ oz (or 4 pushes) "1883 de Philibert Routin" Lemon, 3 oz Milk, 8 oz Black Tea
and 2 oz Heavy Cream.
Routin Peach Tea

Pour ½ oz (or 4 pushes) "1883 de Philibert Routin" Peach, 3 oz Milk, 8 oz Black Tea and
2 oz. Heavy Cream.


Coffee Adventure presents Coffee Recipes

Caffe Latte Add steamed milk (150-170 F) to a freshly drawn shot of espresso. Finish
with a quarter inch of foamed milk. NOTE: Some like to add the shot of espresso last. Pour slowly into the center of the cup. If desired, sprinkle with chocolate or
cinnamon.
Caffe Mocha Start with a long pour of mocha syrup to throughly coat the bottom of the
cup. Follow with a shot of espresso and then add steamed milk (150-170 F). Crown with a generous scoop of whipped cream and lightly sprinkle with sweet ground
cocoa.
Caramel Fudge Latte
Its basically a latte, except its got equal amounts of espresso and caramel fudge latte
(not that weak Torani stuff). Best way to do this is put the caramel into your dosing pitcher when dosing, then stir it up and pour it into either a glass of hot milk
(white or chocolate) or a glass of cold milk & ice. For some reason it tastes real good
with skim milk.... the whole milk and caramel together is almost too much. Of course you can also substitute some ice cream for the milk and throw it all in a blender
also. Without a doubt the tastiest espresso drink of all time.
Coffee Soda Adds a nice sparkle to your coffee.

1/2 cup coffee
Ice cubes
1/4 carbonated water or cola
Strip of lemon, lime, or orange peel

Pour coffee over ice and add carbonated water. Garnish.

Cowboy Coffee Heat fresh water over an open campfire. Add one fist-full of coffee for
each cup of water. Bring to a boil and then add a splash of cold water to settle the grounds. There is no such thing as strong coffee, only weak people.

MOCHA MATTAHORN
Ingredients:

Coffee (6 teaspoons per cup)
Powdered Malt Extract (2 teaspoons per cup)
Drinking Chocolate (3 teaspoons per cup)
Chocolate-Coffee Swirl Ice-cream (1 tablespoon per cup)

Method:


Put powdered ingredients in bottom of tall, chilled glass.
Add just enough boiling water to cover powdered ingredients.
Mix until thick paste forms.
3/4 fill glass with milk.
Add ice-cream.
Stir vigourously till paste and milk mix.
Sit down (DO NOT TAKE THIS STEP LIGHTLY).
Drink.

Iced Coffee Brew double strengh - using twice as much coffee or half as much water.
This allows for the heat of the coffee melting the ice cubes. African coffees are really good iced!

Irish Coffee A classic drink made from:


1 teaspoon suger
2 tablespoons of Bushmills' Irish Wiskey
2/3 cup of coffee
1/4 cup of heavy cream, lightly whipped

Place the suger and wiskey in a glass, add coffee, and stir. Top with whipped cream.

Irish Monk


1/2 oz Baily's
3/4 oz Frangelica

Fill with coffee and top with whipped cream.

Keoke Coffee


1/2 oz brandy
1/2 oz Kahlua
1/4oz light creme de cacao (or dark)

Fill with coffee, top with whipped cream and garnish with a cherry or nutmeg.

Mexican Coffee


3/4 oz. Tequila
3/4 oz. Kahlua
Coffee
1/2 cup heavy cream, whipped

Add liquor to a heated cup, fill with coffee, and then top off with whipped cream.

New Mexico Spice Coffee. Good as a nightcap. Brew 12 cups at a time and make it strong
so your basic stock is up to you. Mix arabica coffee beans ground to expresso consistency and add 1 heaping teaspoon of ground cinnamon and 3/4 teaspoon vanilla
extract into the grinds before brewing. After brewing, serve latte style with a little sugar
for those who need it.
Nose Warmer


1/4 oz Tia Maria
1/4 oz Baily's
1/4 0z Grand Marmier
1/4 oz Frangelica
1/4oz dark creme de caccao

Fill with coffee, top with whipped cream and garnish with cinnamon.

A Night In Florida


1 1/2 teaspoons Kahlua
1 1/2 teaspoons Grand Marnier
1 1/2 teaspoons Bailey's Original Irish Cream
1 1/2 teaspoons Frangelico
3/4 cup coffee
1/4 cup heavy cream, lightly whipped
Grated orange peel, for garnish

Combine the Kahlua, Grand Marnier, Bailey's Original Irish Cream, and Frangelico in a
glass. Add the coffee and top with whipped cream. Garnish.
Spider


1/2 oz light creme de cacao
1/2 oz Amaretto
1/4 oz Kahlua

Fill with coffe, top with whipped cream and dripple Creame De Menthe on top.

Swiss coffee


1 oz Vandermint (this is mint chocolate flavored)
1/4 oz dark creame de cacao

Fill with coffee, top with whipped cream and garnish with a cherry.

Turkish Coffee For each cup of coffee, put three ounces of water in a sauce pan and
bring to a boil over low heat. For each serving, stir in 1 heaping teaspoon of espresso grind coffee (the finest grind) and 1 teaspoon of suger. When the coffee boils to
a thick froth, remove the pan from the heat and stir. Repeat the boiling, frothing, and stiring again. Boil the coffee a third time and then serve. NOTES:


An Arabian Mocha Sanani blend should be used.
Do NOT overboil - do NOT let the water start roiling.

Although a sauce pan may be used, the traditional method uses a ibrik , a long-handled,
tapered brass or copper Turkish coffee pot.
When serving, first spoon a small amount of coffee into each preheated cup for good
luck. Then fill the cups.


Vanilla Cloud


skim milk
vanilla flavoring
Equal (tm)
cinnamon
deep, hard bean, Colorado chilled Brazilian beans

Begin by preparing a latte as normal, but before steaming the milk, do this: mix half
skim milk and half vanilla flavoring until completely blended. Add half of a packet of Equal (tm) to this and then steam. Pour liquid into espresso and then put the thick
foam on top. Garnish with a dash of cinnamon.

Viennese Coffee From Vienna's coffeehouses:


2 cups coffee, preferably Viennese another dark roast
1/2 cup heavy cream, whipped
Ground cinnamon, nutmeg, or cloves

Pour the coffee into 2 cups and top them off with a large dollop of whipped cream.
Sprinkle with cinnamon, nutmeg, or cloves.




Bailey's Irish Cream Coffee
This drink can sometimes have a jigger of creme de cacao and 1/4 teaspoon of
Frangelico added to the glass, depending on the bartender.


1 12-ounce wine glass, preheated
10 ounces medium roast brewed coffee
1 1/2 jiggers Bailey's Original Irish Cream
1/4 cup heavy cream, whipped until stiff peaks form
Ground cinnamon (optional)

Pour hot coffee into the heated glass. Add the Bailey's and mix well. Top with a mound
of whipped cream and a few dashes of cinnamon if desired. serves one

Cafe Brulot
A warming and soothing drink.


1 large brandy snifter, preheated
1 1/2 jiggers cognac
1 teaspoon sugar
1 or 2 whole cloves
1 stick cinnamon
1 strip each of orange and lemon peel
10 ounces medium roast brewed coffee
1/2 jigger Grand Marnier

Put all ingredients except the coffee and the Grand Marnier in a small saucepan and
warm gently over low heat for two minutes, or until the mixture becomes aromatic. Stir in
the coffee. Strain into the warm brandy snifter. Stir in the Grand Marnier. serves one

Cafe Royal
This very intensely flavored drink is also known as Cafe Gloria.


1 12-ounce wine glass, preheated
10 ounces French Roast brewed coffee
1/2 teaspoon granulated sugar
1 cube sugar
1 1/2 jiggers brandy

Pour the hot coffee in the heated wine glass. Stir in the half teaspoon of sugar to
dissolve. Place the cube of sugar in a small, warmed bowl and add the brandy. Ignite the
brandy and immediately pour into the coffee, allowing the flames to burn off the alcohol. Stir into the hot coffee.
serves one

Frangelico Coffee


1 12-ounce wine glass, preheated
10 ounces full city roast brewed coffee
1 1/2 jiggers Frangelico liqueur
1/4 cup lightly whipped cream

Pour hot coffee in the heated wine glass and stir in the Frangelico. Top with the whipped
cream. serves one

Chocolate-Hazelnut Coffee
A creamy blend of rich chocolate and hazelnuts . If you want to make it truly decadent,
top with whipped cream and a dusting of cocoa powder.

1 12-ounce wine glass, preheated
10 ounces medium roast brewed coffee
1 jigger Godiva chocolate liqueur
1 jigger hazelnut liqueur

Pour hot coffee in the heated wine glass and stir in the two liqueurs.
serves one

Amaretto Coffee


1 large brandy snifter, preheated
10 ounces medium roast brewed coffee
1 1/2 jiggers Amaretto liqueur
1/4 cup lightly whipped coffee
1/2 teaspoon toasted, sliced almonds (optional)

Pour hot coffee in the heated brandy snifter and stir in the liqueur. Top with whipped
cream and almonds, if desired. serves one

Mexican Coffee
This drink can also have the added punch of two tablespoons of your favorite tequila, but
be prepared for the results: the drink quickly "goes to your head."

1 large brandy snifter, preheated
10 ounces medium roast brewed coffee (a Mexican or Guatemalan works well)
1 1/2 jiggers Kahlua liqueur
1/4 cup lightly whipped coffee
dash of each of ground cinnamon and cocoa powder

Pour hot coffee in the heated brandy snifter and stir in the liqueur. Top with whipped
cream, cinnamon and cocoa powder. serves one

Cafe Diablo
This showy drink combines spiced brandy, Grand Marnier, and a strong African roast
such as Kenyan or Sumatran. Mason's Restaurant used to create this popular drink
tableside, using a saucepan and igniting the brandy before ladling the potent drink into a
demitasse cup. It is no longer available at the restaurant (for the obvious fire-hazard reasons), but can certainly be recreated in your own home for special guests.
The proportions have been changed to accommodate a coffee mug.

1 12-ounce coffee mug, preheated
2 cubes sugar
1 1/2 jiggers brandy
1/2 jigger Grand Marnier
5-8 whole cloves
1 strip orange peel
1 strip lemon peel
8 ounces Kenyan or Sumatran brewed coffee

Gently heat all of the ingredients except the coffee in a chafing dish or, if one is not
available, a saucepan. Pour the hot coffee into coffee mug. The brandy should begin to
release its aroma after a few minutes. At this point, ignite the brandy and allow the flames to burn for 15-20 seconds, then ladle the brandy mixture over the hot coffee.
Mix the coffee and brandy together. serves one

Venetian Coffee


1 12-ounce wine glass, preheated
10 ounces French Roast brewed coffee
1 1/2 jigger brandy
twist of lemon peel

Pour hot coffee in the heated wine glass and stir in the brandy and the lemon peel.
serves one


Cold Drinks


Coffee-Toffee Cooler

Although it can certainly stand on its own, this drink benefits from the addition of the
flavored syrup by adding a nice dimension to the taste. The Columbian and Mexican beans suggested in the recipe have a caramel-like flavor which compliments the
toffee in the ice cream.

Place the coffee, ice cream, flavored syrup and mineral water in a blender. Process until
smooth and frothy.
Pour into a chilled, tall glass. Top with whipped cream and toasted almonds. Serves one.

Rainforest Crunch Coffee Shake

Many of these ingredients come from the rainforest countries of South America. Not only
does this drink quench your desire for coffee, it is substantial enough to qualify for a quick and filling snack.


Chill the brown sugar-espresso mixture.

Place the chilled espresso, banana, brown sugar-espresso mixture, yogurt and cashew
butter in a blender. Process until smooth and thick. Add dried mango and Brazil nuts and stir to blend.

Pour into a tall chilled glass and top with coconut and dust with cocoa powder. Serves
one.
Coffee-Mint Frappe

A faint resemblance to the southern summer cooler, Mint Julep, because of the use of
sugar syrup and mint leaves, but much tastier. Fresh mint must be used or the results will be disappointing.


Allow sugar-water mixture to chill thoroughly.

Place coffee, sugar-water mixture, vanilla extract, heavy cream, frozen yogurt and
freshly minced mint leaves in a blender. Process until the mixture is thick and creamy.
Pour into a tall, chilled glass with ice and garnish with a sprig of fresh mint and top with the chocolate-coated coffee beans. Serves one.

Raspberry-Mocha Soda

Raspberries, chocolate and coffee have been incorporated into rich desserts for years.
I've taken those addictive ingredients a step farther and put them to good use in this fresh, sparkling drink. Ethiopian beans have been described as exhibiting a fruity,
winy taste.

Place all ingredients except the fresh raspberries and cocoa powder in a blender and
process until foamy and well-mixed.

Pour into a chilled, tall glass and stir in the whole raspberries to disperse evenly
throughout the shake. Sprinkle with the cocoa powder. Serves one.

Vanilla-Coffee Frostee


Puree all ingredients except the ground coffee beans in a blender until smooth. Pour into
a tall, chilled glass and garnish with a dusting of the finely ground coffee beans. Serves one.

Coffee-Almond Fizz


Puree all ingredients except the almonds in a blender until the mixture is smooth and
creamy. Pour into a chilled, tall glass or large goblet and garnish with the toasted almonds. Serves one.


[Coffee] [Brewing Info] [Do's and Don'ts] [Recipes]




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CoolBrewR Coffee Syrup
CoolBrewR Coffee Syrup has a multitude of uses. Try it in a Coffee Granita, over ice
cream, or in soda water for a delicious coffee soda!
16 oz. CoolBrewR
1 lb. Sugar
Heat CoolBrewR in a 1 qt. sauce pan (do not boil).
Add sugar and stir continuosly until completely dissolved.
Allow to cool
Poor into sealed container and refrigerate
Makes approximately 20 oz. of syrup.

[ Next ]

Hot Cafe au Lait
In New Orleans, Hot Cafe au Lait is a way of life. For authenticity, you'll want to use
CoolBrewR Original. But if you're a real flavored coffee lover, any of our dessert flavors
will work well. 1 oz. CoolBrewR
4 oz. Hot Water
4 oz. Hot Milk
Stir together in a 10 to 12 ounce mug. Add sugar to taste.

Refreshing Iced Cafe au Lait
Like the traditional Hot Cafe au Lait, this calls for chicory, and with a Flovored Blend,
you'll fall in love. 1 to 2 oz. CoolBrewR
6 oz. Milk
3 to 4 oz. Ice
Stir into a 12 oz. glass and enjoy! Add sugar to taste.

[ Next ]

Frozen Cappuccino (Coffee Granita)
One thing we have a lot of in New Orleans is HEAT! So it's not surprizing that Frozen
Drinks are so popular. The Coffee Granita, virtually unheard of a few years ago, has been gaining popularity recently. But in 1987, we were thinking ahead. Here is
our original recipe developed back then. 2 oz. CoolBrewR
2 oz. Simple Syrup (or three tbs. sugar)
4 oz. Milk
2 cups of crushed ice
Mix all ingredients in blender until smooth.


CoolBrewR Banana Haze
CoolBrewR Banana Haze is a wonderfully delicious variation on the traditional Frozen
Cappuccino.
2 oz. Hazelnut CoolBrewR
4 oz. milk
1/2 banana
2 oz. Simple Syrup (or three tablespoons sugar)
2 cups ice
Mix all ingredients in blender until smooth.
Makes approximately 20 oz.

Brandied Almond Coffee
3 oz. CoolBrewR
15 oz. hot water
4 tablespoons Amaretto liqueur
2 tablespoons Brandy.
Mix CoolBrewR and hot water to make 2 1/4 cups of coffee.
Add Brandy and Amaretto
Top with whipped cream
Garnish with slivered almonds


Coffee Cheese Cake
If you like cheezecake, you've got to try this! It's an awesomely delicious dessert, so you
better hide it :-) 3 oz. CoolBrewR
2 8oz. packages cream cheese
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 ready to use graham cracker crust
Mix CoolBrewR, cream cheese, sugar and vanilla
Add eggs and mix until smooth
Pour into crust and bake at 350º for 40 minutes
Refrigerate overnight
Top with whipped cream and chocolate sprinkles

CoolBrewR White Alligator
We don't make the White Russian, we make it better!
1 oz. Original CoolBrewR
1 oz Vodka
1 oz Simple syrup (or 1 tbs. sugar)
3 oz Milk
Mix well and serve over ice.

Midnight on the Bayou
(Black Russian)
If you love coffee drinks, but prefer to steer away from milk, try this variation on our
White Alligator
1 oz. Original CoolBrewR
2 oz Vodka
1 oz Simple syrup (or 1 tbs. sugar)

Mix well and serve over ice.

Irish Coffee
Hey, what would a list of coffee recipes be without recipe for traditional Irish Coffee?
1 1/2 oz. CoolBrewR
1 oz. Irish Whiskey
1 Tablespoon brown Sugar
5 oz. Hot Water

Stir all ingredients into a 10 oz. mug
Top with whipped cream


Frosty Leprechaun (Frozen Irish Coffee)


An Irishman is never drunk as long as he can hold on to a single blade of grass without
falling off the face of the earth.
So with that out of the way, dive into this awesome Frozen Irish Coffee!


2 oz. CoolBrewR
2 oz. Simple Syrup (or three tbs. sugar)
2 oz. Irish Whisky 2 oz. Half & Half
2 cups of crushed ice
Mix all ingredients in blender until smooth.


Mexican Coffee
3 oz. CoolBrewR 15oz. hot water 1 cup light cream
1/4 cup Kahlua Liqueur
Mix CoolBrewR and hot water to make 2 1/4 cups coffee
Add cream and Kahlua and stir
Pour into mugs Top with sweetened whipped cream
Garnish with cinnamon
Serves 3

Frozen Coffee Parfait
Makes 6 to 8 servings.

We recommend one of the following coffees for this recipe: Yemen Mocha, Mexico
Bourbon de Coatepec, or, Java Blawan Washed. In a large bowl, combine the sweetened
condensed milk and the coffee with mixer on high whip for three to five minutes and then, by hand, fold in the whipped whipping cream. Make sure the mixture is
evenly distributed. 1 14 oz can sweetened condensed milk Spoon the mixture in 6 to 8 serving dishes, then
freeze for 3 hours or until firm. 1/3 cup double strength coffee (sweetened with 4 tablespoons of sugar while hot) allow to
cool before using Garnish before serving with a chocolate covered coffee bean and chocolate syrup if desired. Return leftovers to the freezer.
1 cup whipped heavy whipping cream



Quick & Easy Mocha Cake
Serves 10 to 12 depending on the thickness of the slices

1 Pillsbury or other Moist Cake mix (the kind with pudding in the mix) Milk Chocolate or
German Chocolate Instead of beating only at low to medium speed with the mixer, use low speed to blend the ingredients and then, using high speed, beat the batter for 3
to 5 minutes till it is fairly fluffy. In place of the water called for in the cake, use cool or cold double strength coffee to
which 2 tablespoons of sugar have been added. Bake as directed on the package (usually 350?) in a bundt cake pan.
then, follow the rest of the ingredients Cool well and use the following frosting recipe
Cream Cheese Icing
1 8oz package cream cheese, softened Cream butter & cream cheese together and add the
coffee & vanilla whip till fluffy then add the powdered sugar a bit at a time continuing to whip on high till all the sugar is added. whip an additional 3 to 5 minutes.
2 tablespoons butter softened
2 tablespoons double strength coffee (cooled) Icing the cake:
Turn cake out on a cake plate and, using a piece of heavy thread or a knife cleanly slice
horizontally thru the cake. Carefully remove top and lay aside. Ice the cut top of the bottom layer and replace the top. Ice the cake with the rest of the icing making
decorative swirls in the icing with a table knife.
1 teaspoon vanilla (if desired)
3 cups sifted powdered sugar
To decorate:
Use shaved chocolate or chocolate sprinkles in the swirl pattern.



Coffee Mallow Parfait
Serves 4

24 regular size marshmallows(about 3 cups) In medium sauce pan combine the
marshmallows and the coffee. Cook and stir over medium heat till marshmallows melt.
1 cup double strength coffee (we suggest Yemen Mocha) Chill till partially set.
Fold the whipped cream into the marshmallow mixture.
1 cup whipping cream, whipped Chill again till partially reset.
1/2 cup chocolate cookie crumbs In Parfait glasses. start with the coffee/mallow mixture
and layer the mixture with the cookie crumbs so that there are at least three layers of cookie crumbs.

Top with the coffee/mallow mixture.
Chill again till serving.
Just before serving, add a dollop of whipped cream.
Garnish with a drizzle of Torani Mint or chocolate syrup and top with a large chocolate
shave.


Chocolate Covered Coffee Dreams

Ingredients:
We recommend the following coffees for this recipe: 62 Continental, Indio Noir, or Turkish
Blend. Whites of 4 large eggs 2 1/2 cups dark brown sugar 1 cup chopped nuts ( If desired; we suggest Pecans,
Macadamias, Walnuts, or Black Walnuts.)
1/4 cup corn syrup
1/4 teaspoon salt
1/2 cup triple strength coffee 3 to 5 lbs Melting Chocolate (your choice of dark, milk, or
white chocolate. Please check our Chocolate page for several fine melting chocolates. )


Instructions:
Butter the sides of a heavy 2 qt saucepan. Put the sugar, corn syrup, salt and coffee in it
and cook on high stirring constantly until the sugar dissolves and the mixture comes to a boil.
Cook, to a hard ball stage (260? without stirring. Remove from heat.
Working quickly, (use a very large, chilled glass or metal bowl for the egg whites) beat
the egg whites till stiff peaks form. Pour the hot syrup in a thin stream over the beaten egg whites while beating on high
speed with the mixer.Continue beating mixture at high speed until it forms soft peaks and
begins to lose it's gloss. Add the nuts and beat thoroughly for 5 more minutes.
Allow to cool slightly, cover the bowl, then put in the freezer to chill.
In the top of a double boiler, slowly heat the melting chocolate stirring constantly until it
is thoroughly melted. Put waxed paper on several cookie sheets.
Remove the bowl from the freezer and, with a teaspoon, drop a heaping teaspoon full of
the cold mixture in the melted chocolate.(Don't spear the candy... scoop it carefully from the chocolate!) Working quickly, use two forks to remove the dipped candy from the
chocolate and place on the waxed paper. Repeat the process until all the mixture is gone.
Pour the remaining dipping chocolate in a buttered pie pan to cool. It can be reheated..
Allow the candies to cool. The chocolate coating on the dipped candies will harden as it
cools. Store in a covered container in a cool place or in the refrigerator if desired.


Irish Coffee
Serves 1

1 Irish Coffee glass, preheated
1. Pour hot coffee in the heated glass.
3/4 cup full city roast brewed coffee
2. Add sugar and stir to dissolve.
2 teaspoons sugar
3. Mix in the whiskey.
1 jigger Irish whiskey
4. Top with whipped cream.
1/4 cup lightly whipped cream


Want the taste of this spirited drink without the alcohol? Substitute a jigger of Torani
Caramel syrup and 1 tablespoon of Torani Irish Cream syrup and omit the sugar from this
recipe....You'll still dance a jig..
Mexican Coffee
Serves 1

1 large brandy snifter, preheated 1. Pour hot coffee in the heated brandy snifter
10 ounces brewed coffee 2. Add the liqueur and stir well.
1 1/2 jiggers Kahlua liqueur 3. Top with whipped cream.
1/4 cup lightly whipped coffee 4. Sprinkle with cinnamon and cocoa powder.
dash of each of ground cinnamon and cocoa powder

All of the pizzazz of the spirited recipe with none of the alcohol! How, you say? Easy
with Torani Coffee syrup... simply substitute a jigger for the Kahlua and put on the Salsa
music while you sip this heady drink!
Kioki Coffee
Serves 1

1 12-ounce coffee mug, preheated
1. Pour hot coffee into the heated mug.
1 cup French Roast brewed coffee
2. Add the brandy, and Kahlua
1 jigger brandy
3.Stir well to blend.
1 jigger Kahlua coffee liqueur
4. Top with whipped cream.
1/4 cup lightly whipped cream


This hearty drink can be enjoyed sans alcohol with two simple substitutions! For the
Brandy substitute a jigger of Torani Tiramisusyrup and for the Kahlua substitute a half
jigger of Torani Coffee syrup.
Amaretto Coffee
Serves 1

1 large brandy snifter, preheated
1. Pour hot coffee in the heated brandy snifter
10 ounces brewed coffee
2. Add Amaretto and stir well to blend.
1 1/2 jiggers Amaretto liqueur
3. Top with whipped cream
1/4 cup lightly whipped coffee
4. Sprinkle with almonds, if desired.
1/2 teaspoon toasted, sliced almonds (optional)


Ah... Amaretto... Ah... love this tasty drink and want to do without the alcohol? Just use a
jigger of Torani Amaretto syrup and enjoy the flavor in this recipe without the after effects.

Bailey's Irish Cream Coffee
Serves 1

1 12-ounce wine glass, preheated
1. Pour hot coffee into the heated glass.
10 ounces brewed coffee
2. Add the Bailey's and stir well to blend.
1 1/2 jiggers Bailey's Original Irish Cream
3. Top with a mound of whipped cream
1/4 cup heavy cream, whipped until stiff peaks form
4. Sprinkle with cinnamon if desired.
Ground cinnamon (optional)


You'll be singing with the Leprechauns and they will be the only ones with the fuzzy
heads if you exchange that jigger of spirited Irish Cream for a jigger of Torani Irish
Cream syrup in this drink recipe. Tis a fine wee taste of coffee Irish style.

CAFE ROYAL
Serves 1.

1 demitasse strong hot coffee
1. Hold a teaspoon over the coffee cup and place the sugar and brandy in the spoon.
1 lump sugar

1 1/2 ounces brandy
2.Light the brandy; when the flames begin to die down, pour into coffee.
**Sugar may be omitted.

If you have a favorite drink recipe that uses coffee

Cappuccino
The word evokes visions of this delicious frothy espresso and milk confection topped with
whipped cream and delicately sprinkled with powdered cinnamon. And yet, Cappuccino can be and is, far more than that. The ideal cappuccino is one third each of
espresso, steamed milk, and frothy foam.
What is the history of Cappuccino? Although nobody knows for sure, common belief is that
it is named for the robes and cowl of the Capuchin monks habit. Whether the Capuchin monks were the originators of this exquisite hot beverage is unknown and
tradition tells us that a properly prepared cappuccino of espresso and steamed milk leaves
a brown ring along the rim of the cup much like the edge of the monks cowl.
Want to make yourself or your guests an exquisite cappuccino?

Here are some recipes for enhancing that cup of decadent delight…



Classic Almond Cappuccino
Ingredients: Instructions:
2oz cold milk Steam the syrup and milk together and allow it to sit
2oz HOT espresso Prepare the espresso and pour in a 6 ounce cup
?oz almond syrup (Orgeat) Gently add the hot, steamed milk until the cup is about 2/3 full
ground nutmeg for dusting Spoon the light foam over the top of the hot cappuccino to
form a peak and dust with nutmeg.



Almond Joy Cappuccino
Ingredients: Instructions:
4oz cold milk Steam the milk with the coconut & almond syrups and allow to sit
1oz Chocolate syrup
1oz Coconut syrup Prepare two cups of espresso and pour each in a 6 oz cup
1oz Almond syrup (Orgeat)
4oz fresh Hot espresso Gently add the hot, steamed milk until the cup is about 2/3 full.
Whipped cream
Chocolate almond
topping powder. Mix the foam with the whipped cream lightly and spoon on the top of the
hot cappuccino to form a peak. Drizzle the chocolate syrup down the peak in a spiral using 1/2 oz on each cup.
Sprinkle with the chocolate almond topping powder



Ambassador’s Eye Opener
Ingredients: Instructions:
1oz cream de cacao syrup Steam the eggnog till HOT and a creamy foam begins to appear
2oz HOT espresso
2oz eggnog Allow the eggnog to sit while you
whipping cream Pour the cream de cacao syrup in the bottom of a 6 oz cup
1 teaspoon of cream de cacao
nutmeg topping powder Prepare the espresso and pour in the 6 oz cup on top of the
syrup

Do Not Mix!
Gently slide the eggnog down the inside of the cup to rest on top of the espresso
Spoon whipped cream on top and carefully drizzle the teaspoon of cream de cacao on top
Dust lightly with the nutmeg topping powder



Chocolate Gorilla

Ingredients: Instructions:
4oz cold milk Steam the milk with the banana syrup and allow to sit
3 oz chocolate syrup Pour the chocolate syrup in the bottom of two 6 oz cups...1 oz in
each 2 oz banana syrup
4oz fresh Hot espresso Prepare two cups of espresso and pour each into a cup
Whipped cream Stir the espresso/chocolate mixture gently
Chocolate topping powder Gently add the hot, steamed milk until the cup is about 2/3 full.
Mix the foam with the whipped cream lightly and spoon on the top of the hot cappuccino
to form a peak. Drizzle the chocolate syrup down the peak in a spiral using 1/4 oz on each cup.
Dust lightly with the chocolate topping powder



Bavarian Double Chocolate Mint

Ingredients: Instructions:
.4oz cold milk Steam the milk with 1 1/2 oz of the Creme De Menthe syrup and allow to
sit 2 oz Chocolate syrup Pour the chocolate syrup in the bottom of two 6 oz cups...1 oz in
each 2 oz Creme De Menthe syrup
4oz fresh Hot espresso Prepare two cups of espresso and pour each into a cup
Whipped cream Stir the espresso/chocolate mixture gently
Chocolate topping powder Gently add the hot, steamed milk until the cup is about 2/3 full.
Mix the foam with the whipped cream lightly and spoon on the top of the hot cappuccino
to form a peak. Drizzle the remaining 1/2 oz Creme De Menthe syrup down the peak in a spiral using 1/4
oz on each cup. Dust lightly with the chocolate topping powder
Espresso
Espresso coffee is not new to the peoples of Southern Europe. For generations they have
been enjoying the flavor and boost of the strong, sharply flavored coffee in small demitasse cups. Usually the espresso is drunk with sugar and fills only two-thirds
of the demitasse cup. On occasion, the espresso is flavored with a drop or two of tangerine or almond extract.

Like any espresso drink, perfection begins with the espresso. The important thing is that
espresso is not a coffee bean, a roast, or a blend of coffee beans. Espresso is a coffee beverage made fresh upon request using proper temperature and pressure to
extract only the finest qualities of the coffee bean. The coffee beans are fresh ground for
each cup and the espresso extraction is a precise art form. Thus, espresso is a method of brewing coffee and not a type of coffee.

With the wide variety of coffees available today, the espresso of yesteryear has become
an incredible gourmet treat rivaling the most delectable of desserts. Espresso has come into it’s own.

The Key to perfect espresso is timing, as over extracting the coffee liquor causes a thin
bitter drink. Better to have three ounces of fine espresso than 8 to 12 ounces of watery bitter coffee. It is, after all, the richness and flowery aroma of espresso that
makes it such an exciting drink.

There are those who will probably throw their hands up in horror at the idea of using
flavored coffees to make espresso. We at Dream Ship have enjoyed all kinds of exquisite coffees, flavored and non flavored, as espresso. Each has it’s own particular
flavor notes that make it an unique experience. In fact, We have often enjoyed an in-house espresso party where we served several different types of coffee,
espresso roasted and full city roasted, espresso brewed. All were appreciated for their own unique qualities.

Several recipes have evolved from these coffee gatherings and each month we will share
a new one with you.
Espresso Indio Noir
grind the Indio Noir in a fine espresso grind

make the espresso in the usual way and froth 1 ounce half & half at the same time to a
thick froth
have available the following complimentary accents:

Torani or Monin caramel and orgeat (almond) syrups.

Dark brown sugar, turbinado sugar, raw sugar, and Demerara sugar.

Cappuccino accent toppers: Original and chocolate.

Present the demitasse 2/3 full of espresso and allow each person to add their own cream,
flavors, sugar, and toppings.
Indio Noir is our most popular espresso roast. It makes a delicious cup of espresso and a
delightfully different regular coffee.
Note: for an added twist of delicious flavor, twist a strip of tangerine peel into your
espresso…WOW!


Caffe` Latte
Caff?latte as we Americans know it is far different from it’s European counterpart. In
Europe, caff?latte consists of one part espresso and three parts frothed milk, the two poured simultaneously into a large bowl or wide mouth cup. It is the favorite
breakfast drink of southern Europeans.

Here in America we have our own version or versions depending on where we live and
who is making the latte. Usually the proportions are the same but, with the wide variety of flavorings available, an extra element is added to the latte which changes the
whole equation. Caff?latte is often one part espresso to two and one half parts frothed milk and the extra ?part is a flavoring. Then it is often topped with whipping
cream.

All in all, American Caff?Latte is almost a dessert with the delicious flavors, creams, and
toppings which make it sinfully decadent. In keeping with the idea of exploring new and flavorful delights, we offer these recipes for you to try.

Please check back often as we will be posting a new recipe every month.

Banana Nut Toffee Latte
1/4oz each of the following flavored syrups: pour flavored syrups into a 12 oz cup
add the hot fresh Espresso
Banana
Fill with HOT steamed/foamed milk
Hazelnut
Stir once around lifting upwards to bring the syrups up
Caramel
Drip a teaspoon of Banana flavored syrup on the foamy top.
Coffee

2 oz of hot fresh Espresso Finally, top with Hazelnut topping powder
HOT steamed/foamed milk
Hazelnut topping powder



Mocha Mint Latte
I ?oz thick Chocolate Syrup Pour chocolate syrup into a 12 oz cup
?oz Cream de Menthe syrup add espresso
2 oz Hot Freshly Brewed Espresso Fill with Hot steamed/foamed milk
Hot steamed/foamed milk Stir once around lifting from the bottom to bring the syrups up
Whipped Cream
Chocolate topping powder Top with whipped cream
shaved Chocolate Sprinkle with Chocolate topping powder and shaved Chocolate



Raspberry Truffle Latte
I?oz Chocolate syrup Pour the syrups into a 12 oz cup
I?oz. Raspberry syrup Add 2 oz Hot fresh Espresso
2 oz Hot fresh Espresso Fill with steamed/foamed milk
steamed/foamed milk Stir once around lifting from the bottom to bring the syrups up
whipped cream
Chocolate Raspberry topping powder Top with whipped cream
Drizzle ?teaspoon Raspberry syrup on the top of the whipped cream peak

Sprinkle with Chocolate Raspberry topping powder
Garnish with a single chocolate curl.








Summer drinks, quick refreshing drinks, winter warmers - we have tried to include
everything here. If, however, you have any that you would like to be featured here,
please e-mail us the recipe and we will include it.


Select a recipe from the list below: How to make good coffee Iced Coffee
Coffee Milk Shake Gaelic or Irish Coffee
Hot Coffee Rum Punch Cafe Speciale
Ice Cream Parlour Mocha Sodas Frosted Mochas
Coffee ala Choccolata Mitt Schlag (with whipped cream)
Sassy Sodas Melya
Cafe Brulot Milk Chocolate Espresso
Mexican Coffee



Make sure you get your coffee from...





How to make good coffee

Preparing a good cup of coffee should be easy - you're simply combining ground beans
with water until the brew is drinkable. But the variations in technique are almost infinite - and the quality depends on sure-handed knowledge. Different coffee
models will require different techniques, but here are a few helpful tips for all makes:

Coffee is perishable. Make a cup as soon as possible after opening the jar or packet.

Coffee can pick up odours. Maintain the unique taste by storing coffee in an air-tight
container. To keep it fresh for even longer some people recommend you to put it in the
fridge or freezer (others say never put the coffee in the fridge or freezer - the choice is really up to you!).

Measure the coffee and water accurately; two level teaspoons of coffee to six ounces
water.

Be sure your coffee is fresh and your coffeemaker is clear. The lime deposits that build
up in the pot can be removed with a strong solution of vinegar and water.
Choose the correct grind for your machine. Draw fresh water from the cold tap. Hot water
can pick up impurities in the pipes, and water that has been sitting loses its oxygenation. Make sure your water is hot, but not boiling, for the best mix of grind and
water.
Remove the brew basket containing the grounds immediately. Don't keep the coffee in the
brewer or on a hot plate for more than forty-five minutes.
Return to Drinks Contents




Coffee Milk Shake

Gives 1 Glass


Ingredients ice or ice cream as required sugar
½-1 tblsp coffee essence/instant coffee powder cold milk

If using ice or ice cream, put into jug and add coffee essence. Mix briskly then gradually
whisk in the milk. Add sugar to taste.
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Hot Coffee Rum Punch


Ingredients: 2 pints strong black coffee 6 cloves
2 tbsp sugar stick of cinnamon
finely pared rind of two oranges glass of rum

Put sugar, orange peel, cinnamon and cloves into a small saucepan. Add rum and bring
nearly to the boil, stirring gently. Take care that it does not catch fire!. Stir into coffee and serve.

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Gaelic or Irish Coffee

Gives 1 glass


Ingredients: Whisky to taste Sugar to taste
¾ glass strong black coffee 1-2 tblsp thick cream

Put whisky into warmed glass, add coffee and sugar to taste. Pour cream over back of
spoon to give thick coating on top. Sip the very hot coffee through the layer of cool cream.

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Iced Coffee

Since the coffee is generally diluted with milk or cream it should be very strong;
therefore increase the proportion of coffee. Put a little crushed ice into each glass, add
about 2/3 very cold coffee, the fill with cold milk or thin cream; or use milk, and top the glass with thick cream and a little grated plain chocolate. When topped with cream
serve with a long spoon.
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Cafe Speciale

Serves 4

Ingredients: 4 teaspoons chocolate syrup ¼ tspn nutmeg
½ cup heavy cream 1 tblspn sugar
¾ tspn cinnamon 1-½ cups extra-strength hot coffee

Put 1 teaspoon chocolate syrup into each of 4 small cups. Combine cream, ¼ teaspoon
cinnamon, nutmeg and sugar. Whip. Stir remaining ½ teaspoon cinnamon into hot coffee. Pour coffee into cups. Stir to blend with syrup. Top with whipped cream.

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Ice Cream Parlour Mocha Sodas

Serves 4

Ingredients: ½ cup hot water 4 scoops chocolate ice cream
8 tspns finely ground coffee 1 quart club soda
2 cups milk sweetened whipped cream

Place hot water in a medium sized pitcher. Stir in coffee. Finely grind into a powder
texture, until dissolved. Stir in milk. Place one scoop of ice cream into each of 4 ice
cream soda glasses. Pour coffee/milk mixture equally into each glass. Fill glasses almost
to brim with club soda. Top with sweetened whipping cream.
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Frosted Mochas

Serves 4

Ingredients: 1 cup freshly brewed coffee 1 pint vanilla ice cream, softened
6 tblspns chocolate syrup 1 cup prepared cold coffee

Place hot coffee and chocolate syrup in blender container. Blend until smooth. Cool to
room temperature. Pour into a medium bowl. Add softened ice cream and cold coffee. With
rotary beater, beat until smooth. Spoon into tall glasses, and serve immediately.
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Coffee ala Chocolata

Serves 1

To one cup of freshly brewed coffee add one ounce Chocolate Mint Liqueur. Top with
whipped cream and shaved chocolate.

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Mitt Schlag (with whipped cream)

Serves 1

Brew a rich, strong cup of coffee. Top with a generous portion of whipped cream. Garnish
with chocolate shavings or cinnamon sticks.
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Sassy Sodas

Serves 4-6

Ingredients: 1 pint coffee ice cream 4 to 6 scoops vanilla ice cream
2 tblspns finely ground coffee instant coffee powder
½ cup light rum

Spoon coffee ice cream into blender. Add rum and coffee that has been finely ground to a
powdery texture. Blend on high speed until creamy smooth. Pour into tall glasses, adding a scoop of vanilla ice cream to each glass. Sprinkle lightly with instant coffee
powder. Serve with long-handled spoons and straws.

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Melya

Ingredients: 1 mug espresso coffee 1 tsp honey
1 tsp unsweetened cocoa powder cream

Brew some espresso coffee. Then, in a coffee mug, place the unsweetened cocoa. Cover a
teaspoon with honey and drizzle into the mug. While the coffee is brewing, stir the honey and cocoa. It looks as though the honey and cocoa will never mix but suddenly it
does - it turns into something that looks like dark chocolate sauce. Pour the hot coffee over the honey and stir to dissolve. Serve with cream (optional).

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Cafe Brulot

Serves 4

Ingredients: 1 cinnamon stick, roughly broken 4 sugar cubes
4 whole cloves ¼ cup Cognac
peel of ½ orange 2 tblspns Grand Marnier or other orange liqueur
peel of ½ lemon 2 cups hot, strong coffee

In saucepan over low heat, combine cinnamon, cloves, orange and lemon peels, and sugar.
Stir in Cognac and liqueur. Using a long match, carefully ignite mixture. Immediately, but slowly, pour in coffee, stirring until flames subside. Pour into small punch
cups and serve.
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Milk Chocolate Espresso

Makes 1 Serving

Ingredients: 1/3 cup freshly brewed espresso coffee ¼ cup chocolate milk

Pour coffee into large cup or mug.

Heat chocolate milk in small saucepan on low heat until warm, stirring briskly and
constantly with wire whisk to create foam.

Stir milk into coffee.

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Mexican Coffee

Makes 6 Cups

Mexicans adore spiced, sweetened coffee enhanced with a kiss of vanilla, it's a splendidly
rich accompaniment to desert.

Ingredients: 125 ml roasted coffee 80 ml chocolate syrup
1 tbsp Cinnamon 250 ml milk
¼ tsp Nutmeg 1 tsp Vanilla
1¼ litre water whipped cream, for garnish
60 ml brown sugar cinnamon, for garnish

Place coffee, cinnamon, and nutmeg in coffee filter. Brew with the water. In small
saucepan, combine brown sugar, chocolate syrup, and milk.

Cook over low heat until sugar is dissolved. Add to coffee along withvanilla. Pour into
coffee cups. Garnish with whipped cream and add a sprinkling of cinnamon.
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Non-Alcoholic Beverages:

Filtron Iced Coffee
1 ounce Filtron Coffee Essence
5 ounces of water
Add ice Optional: Cream and sugar to taste

Also great with Specialty Flavored Coffee

Cappuccino
2 tablespoons sweet white chocolate
2 ounces Filtron Coffee Essence
1 teaspoon sugar
2/3 cups hot milk
1/2 teaspoon brandy extract


Speed: High
Time: 10-15 seconds
Yield: 1 1/4 cups
Garnish: Whipped cream and
chocolate sprinkles


Frozen Irish Coffee
1 teaspoon brandy extract
2 ounces Filtron Coffee Essence
1/4 cup water
1/4 cup sugar
1 1/4 cups ice cubes

Speed: High
Time: 20-25 seconds
Yield: 1 1/2 cups
Garnish: Whipped cream and a cherry
Blended Non-Alcoholic Beverages:

Tropical Cafe
1/3 cup Coco LopezR cream of coconut
1/3 cup pineapple chunks and juice
2 ounces Filtron
Coffee Essence
1 ounce water
1 1/2 cups ice cubes

Blend until smooth
Yield: 1 1/2 cups
Garnish: Whipped cream and pineapple
wedge


Coco Mocha Lopez
4 ounces Coco LopezR cream of coconut
1 ounce Filtron Coffee Essence
1 ounce water
1/2 teaspoon brandy extract
1 1/2 cup ice cubes

Blend until smooth
Garnish: Ground nutmeg


Frozen Strawberry Cappuccino
2 ounces Filtron Coffee Essence
2 ounces Half and Half
2 ounces Strawberry Italian syrup
2 cups ice cubes

Blend until smooth
Garnish: Strawberry




Coffee Drink Recipes:



Please use hot, fresh brewed coffee for the following recipes. Serve immediately.

Cafe' au Lait
2/3 cup coffee

1/3 cup milk

Ground Cinnamon or nutmeg, or sweetened chocolate powder (optional)

Pour the coffee into a cup. Steam the milk and add to the coffee, leaving a layer of foam
on top. Sprinkle cinnamon, nutmeg, or chocolate powder on top of the foam, if desired.

Serves 1.

Variation: For a Cafe' Vermont, stir 3 tablespoons maple syrup into the coffee before
adding the steamed milk. Proceed as directed above.

------------

Cafe' Mocha
Add a taste of chocolate to a Cafe' au Lait. As with the Cafe' au Lait, the proportions of
coffee and milk may be varied, according to your taste.
2/3 cup coffee

2 tablespoons chocolate syrup

1/3 cup milk

Sweetened chocolate powder (optional)

Pour the coffee into a cup. Stir the chocolate syrup into the coffee. Steam the milk until
hot and frothy, then add to the coffee, leaving a layer of foam on top. Sprinkle chocolate powder on top, if desired.

Serves 1.

Variations: For a Cafe' Mocha Mint, stir 1/8 teaspoon mint extract into the coffee, along
with the chocolate syrup. Proceed as directed above, and garnish with a fresh mint sprig, if desired.

For a Mandarin Mocha, stir 1/8 teaspoon orange extract into the coffee along with the
chocolate syrup. Proceed as directed above.

---


LinkExchange Member


Viennese Coffee
A venerable tradition in Vienna's coffeehouses, this coffee's tasty flavor comes from the
whipped cream topping.
2 cups coffee, preferably Viennese or other dark roast

1/2 cup heavy cream, whipped

Ground cinnamon, nutmeg, or cloves

Pour the coffee into 2 cups. Top each cup with a large dollop of whipped cream and
sprinkle with cinnamon, nutmeg, or cloves.

Serves 2

----

Cafe' Borgia
The citrus taste adds zest to this drink, while beautifully complementing the whipped
cream at the same time.

2 cups coffee

1/2 cup heavy cream, whipped

Grated orange peel

Divide the coffee into 2 cups. Top each cup with a large dollop of whipped cream and
sprinkle with grated orange peel.

Serves 2

----

Cafe' Belgique
This drink has enjoyable light vanilla taste, which is a result of the egg white mixture that
rises to the surface of the cup.
1 egg white

1/2 cup heavy cream

1/4 teaspoon vanilla extract

3 cups coffee

Beat the egg white until stiff. Whip the cream along with the vanilla. Mix the egg white
and whipped cream mixture together and fill 4 cups one-third of the way. Add 2/3 cup coffee to each cup.

Serves 4

----

Chocolate Cream Coffee
Serve this drink in front of a fire on a cold winter evening.

1/4 cup heavy cream

3 tablespoons chocolate syrup

1 cup coffee

Ground cinnamon

Sweetened chocolate powder

Grated orange peel

Whip all but 1 tablespoon of the cream. Stir the reserved tablespoon of cream and the
chocolate syrup in a saucepan over low heat until mixed together. Add the coffee gradually, stirring the mixture as you do so. Pour into a mug and top with whipped cream
and cinnamon, chocolate powder, and grated orange peel.
Serves 1

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Spiced Cream Coffee
The spicy whipped cream is delicious, and combines with the chocolate-flavored coffee to
create a great taste.
3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon sugar

1/2 cup heavy cream

1 1/2 cups coffee

2 teaspoons chocolate syrup

Stir 1/4 teaspoon of the cinnamon and the nutmeg and sugar into the cream and whip.
Divide the coffee into two 6-ounce portions and stir 1 teaspoon chocolate syrup and 1/4
teaspoon cinnamon into each cup. Top with spiced whipped cream.
Serves 2

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Spiced Coffee
1 1/2 cups coffee

1 cinnamon stick

2 whole cloves

1/4 teaspoon whole allspice

1/2 cup heavy cream, whipped

Ground cinnamon

White or brown sugar, to taste

Pour the coffee over the cinnamon stick, cloves, and allspice in a saucepan and simmer
over low heat for 5 to 7 minutes. Strain into cups, top with whipped cream, and sprinkle with cinnamon. Add white or brown sugar to taste.

Serves 2

Variation: Omit the cinnamon stick and allspice and substitute 2 strips each of orange and
lemon peel, use 10 cloves instead of 2. Proceed as directed above.
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Cafe' Vanilla
This drink can come close to a cappuccino.

1/4 vanilla bean

1/2 cup milk

1 teaspoon brown sugar

3/4 cup coffee

Ground cinnamon or

nutmeg

Slice the vanilla bean lengthwise and place it with the milk and brown sugar in a
saucepan. Bring to a boil, stirring occasionally. Remove from the heat, cover, and let stand
for a few minutes. Take out the vanilla bean and blend the milk mixture in a blender for about 30 seconds, or until it becomes frothy. Add to the hot coffee and top
with cinnamon or nutmeg.
Serves 1.

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Espresso Drink Recipes:


Spiced Chocolate Espresso
2 double espressos

(Double the amount of water and coffee grounds)

2 ounces heavy cream or half-and-half

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 teaspoons sugar

2 teaspoons chocolate syrup

Whipped cream

Mix all the ingredients except the chocolate syrup and whipped cream in a pitcher and
steam until hot and frothy. Pour into 2 mugs, add 1 teaspoon chocolate syrup to each, and stir. Top with whipped cream.

Serves 2

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Espresso
An espresso consists of about 1 1/2 ounces of extremely strong coffee. It is made with a
dark-roasted bean, using either a stove-top espresso maker or an electric machine. It serves as the basis for many gourmet coffee drinks, both hot and cold, and
has many variations. Add almond, rum, brandy, mint, or vanilla extract to taste, if desired. You can also sprinkle spices such as ground cinnamon and cardamom onto your
espresso.

Ristretto
A "short" espresso. Use the same amount of grounds as for a single espresso, but stop
the flow of water at about 1 ounce.

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