Alexander Espresso
All Canadian Coffee
Alpine Carnival
Amaretto Coffee
Arabian Coffee
Black Forest Coffee
Buttered Rum Coffee
Cafe Au Lait
Cafe Au Lait Luzianne
Cafe Au Vin
Café Borgia
Cafe Cappuccino
Cafe Con Miel
Cafe De Olla
Cafe' Mexicano
Cafe Remy
Cafe Royale
Cafe Vienna Lookalike
Caffe Di Cioccolata
Cajun Coffee
Cappuccino
Cappuccino Royale
Cappuccino Shake
Cardamom-spiced Coffee
Chocolate Almond Coffee
Chocolate Coffee
Chocolate Mint Coffee
Chocolate Mint Coffee Float
Chocolate Vanilla Nut Cream Coffee
Coconut Coffee
Coffee Ice
Coffee Soda
Creamy Iced Coffee
Creamy Irish Coffee
Danish Coffee ca Delicious Coffee Milk Shake
Di Saronno Coffee
Dublin Dream
Espresso Romano
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Alexander Espresso
1 c Cold water
2 tb Ground espresso coffee
1/2 ea Cinnamon stick (3" long)
4 ts Creme de cacao
2 ts Brandy
2 tb Whipping cream, chilled
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Make espresso with water and coffee. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool slightly. Add creme de cacao and brandy, and stir gently. Pour into demitasse cups. Whip the cream, and float a dollop on top of each cup. Garnish with grated chocolate or chocolate curls. Multiply proportions by six and it's perfect for a party. Serves 2
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All Canadian Coffee
1/4 c Maple syrup; pure
1/2 c Rye whiskey
3 c Coffee; hot, black, double strength
3/4 c Whipping cream
4 ts Maple syrup; pure
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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.
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Alpine Carnival
2 tb Instant coffee
1 ts Vanilla
2 tb Brown sugar
1 ts Water
1 1/2 c Boiling water
1/2 c Whipping cream, whipped
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Divide instant coffee and vanilla evenly between two coffee glasses. In a small heavy saucepan, dissolve sugar in the teaspoon of water. Over medium heat, stir dissolved sugar until it reaches a full boil. Immediately remove from heat and stir in boiling water. Divide sugar mixture between coffee glasses and top with a dollop of whipped cream. Makes 2 6 oz servings.
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Amaretto Coffee
1 1/2 c Warm Water
1/3 c Amaretto
1 tb Instant Coffee Crystals
Dessert Topping from a pressurized can
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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.
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Arabian Coffee
1/2 liter (about 1 pint) water
3 tablespoons coffee
3 tablespoons (or more) sugar
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1 teaspoon vanilla or vanilla sugar
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Mix all ingredients in a saucepan and heat until foam gathers on top. Do not pass through a filter. Stir it up before you serve it.
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Black Forest Coffee
6 oz Fresh brewed coffee
2 tb Chocolate syrup
1 tb Maraschino cherry juice
Whipped cream
Shaved chocolate/chips
Maraschino cherries
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Combine coffee, chocolate syrup, and cherry juice in a cup; mix well. Top with whipped cream, chocolate shavings and a cherry.
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Buttered Rum Coffee
1/3 c Ground coffee
1/4 ts Freshly ground nutmeg
1 1/4 ts Rum extract
1/8 ts Liquid butter flavoring
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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: 8 6-ounce servings
Notes:
Variation on Mocha Frappuccino:
2 cups ice cold milk, 2 cups vanilla ice cream, 1/3 cup (rounded) General Foods International Coffees, Suisse Mocha flavor, 1 tbls cold espresso or strong black coffee (optional, for more coffee flavor) Blend at high speed for about a minute. Place the blender container in the freezer for about half an hour (this makes it colder and thicker, but Don't let it freeze entirely) Blend the contents again. Serves 2.
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Cafe Au Lait
1 c Milk
1 c Light cream
3 tb Instant coffee
2 c Boiling water
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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.
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Cafe Au Lait Luzianne
2 c Milk
1/2 c Heavy cream
6 c Louisiana coffee w/chicory
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Combine milk and cream in saucepan; bring just to a boil (bubbles will form around edge of pan), then remove from heat. Pour small amount of coffee in each coffee cup. Pour remaining coffee and hot milk mixture together until cups are 3/4 full. NOTE: Skim milk can be substituted for milk and cream
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Cafe Au Vin
1 c Cold strong French roast coffee
2 tb Granulated sugar
ds Cinnamon
2 oz Tawny port
1/2 ts Grated orange peel
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Combine ingredients and mix in a blender cup at high speed. Pour into chilled wine glasses.
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Cafe' Borgia
2 cups coffee 1/2 cup heavy cream,
whipped Grated orange peel
Divide the coffee into 2 cups.
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Top each cup with a large dollop of whipped cream and sprinkle with grated orange peel. Serves 2
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Cafe Cappuccino
1/2 c Instant coffee
3/4 c Sugar
1 c Nonfat dry milk
1/2 ts Dried orange peel
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Crush in mortar and pestle; Use 2 T. for each cup of hot water
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Cafe Cappuccino Mix
1/2 c Instant coffee
3/4 c Sugar
1 c Nonfat dry milk
1/2 ts Dried orange peel (1 bottle)
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Mash orange peel with a mortar and pestle. Stir ingredients together. Process in a blender until powdered. Use 2 Tablespoons for each cup of hot water. Makes about 2 1/4 cups of mix.
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Cafe Con Miel
2 c Prepared coffee, (fresh, instant, or decaf)
1/2 c Milk
4 tb HONEY, more or less to taste
1/8 ts Cinnamon
Dash nutmeg or allspice
Dash vanilla
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Heat ingredients in a saucepan, but do not boil. Stir well to combine. Serve as a light dessert.
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Cafe De Olla
8 c Water
2 sm Cinnamon sticks
3 Whole cloves
4 oz Dark brown sugar
1 Square semisweet chocolate or Mexican chocolate
4 oz Ground coffee
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Bring the water to a boil, the add the cinnamon, cloves, sugar, and chocolate. When the liquid comes to a boil again, skim off any foam. Reduce the heat to low and make sure the liquid does not boil. Add the coffee, and let it steep for 5 minutes. Serve the coffee in an earthenware pot with a ladle.
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Cafe Mexicano
1 oz Coffee liqueur
1 ts Chocolate syrup
1 ea Hot coffee
1/2 oz Brandy
1 ea Dash ground cinnamon
1 ea Sweetened whipped cream
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Combine coffee liqueur, brandy, chocolate syrup and cinnamon in a coffee cup or mug. Fill to the top with hot coffee. Top with whipped cream.
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Cafe Remy
Amaretto coffee beans
1 tb Vanilla extract
1 ts Almond extract
1 ts Cocoa powder
1 ts Sugar
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Brew coffee. Add flavorings, 1 tsp. chocolate and sugar per cup. Garnish with whipped cream, chocolate and red candy sprinkles, and a chocolate- covered strawberry on top.
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Cafe Royale
3/4 c Hot Strong Coffee
4 ts Brandy
1 Sugar Cube
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Pour coffee into warmed mug. Float 2 teaspoons brandy on coffee. Put remaining 2 teaspoons brandy into a tablespoon with sugar cube. Warm spoon over hot coffee. With a match, carefully ignite brandy in teaspoon. Slowly lower spoon into coffee to ignite floating brandy. Wait 1 minute after flame has died before drinking.
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Cafe Vienna Lookalike
1/2 c Instant coffee
2/3 c Sugar
2/3 c Nonfat dry milk
1/2 ts Cinnamon
1 pn Cloves
1 pn Allspice
1 pn Nutmeg
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Blend in blender until very fine powder. Use 2 teaspoons per cup
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Cafe Di Cioccolata
1/4 c Instant espresso
1/4 c Instant cocoa
2 c Boiling water
Whipped cream
Finely shredded orange peel or ground cinnamon
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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.
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Cajun Coffee
3 c Hot Strong Coffee
6 tb Molasses
6 tb Dark Rum (If Desired)
Whipped Cream
Nutmeg (Freshly Ground)
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Combine coffee and molasses in a saucepan. Heat, stirring, until molasses is dissolved and coffee is very hot. Do not allow to boil. If desired place 1 Tbls. rum in each mug. Add coffee. Top with whipped cream; sprinkle with nutmeg. Do not stir before drinking.
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Cappuccino
1/3 c Powdered nondairy creamer
1/3 c Sugar
1/4 Dry instant coffee
1 Or 2 orange hard candies (crushed)
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Blend all ingredients together in mixer. Mix 1 Tblsp with 3/4 cup hot water. Store in airtight jar.
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Cappuccino Royale
1/2 c Half-and-half
1/2 c Freshly brewed espresso
2 tb Brandy
2 tb White rum
2 tb Dark creme de cacao
Sugar
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Whisk half-n-half in heavy small saucepan over high heat until frothy, about 3 minutes. Divide espresso coffee between 2 cups. Add half of brandy and creme de cacao to each cup. Whisk half-and-half and pour into cups. Sweeten to taste with sugar.
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Cappuccino Shake
1 c Skim milk
1 1/2 ts Instant coffee
2 pk Artificial sweetener
2 dr Brandy or rum flavoring
1 ds Cinnamon
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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.
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Cardamom-spiced Coffee
3/4 c Ground Coffee
2 2/3 c Water
Ground Cardamom
1/2 c Sweetened Condensed Milk
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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.
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Chocolate Almond Coffee
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
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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
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Chocolate Coffee
2 tb Instant coffee
1/4 c Sugar
1 ds Salt
1 oz Squares unsweetened chocolate
1 c Water
3 c Milk
Whipped cream
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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.
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Chocolate Mint Coffee
1/3 c Ground coffee
1 ts Chocolate extract
1/2 ts Mint extract
1/4 ts Vanilla extract
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Place coffee in a blender or food processor. In a cup, combine extracts. With processor running, add extracts. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator. Yield: mix for eight 6-ounce servings
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Chocolate Mint Coffee Float
1/2 c Hot coffee
2 tb Creme de cacao liqueur
1 Scoop Mint chocolate chip ice cream
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For each serving combine 1/2 cup coffee and 2 tablespoons liqueur. Top with scoop of ice cream.
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Chocolate Vanilla Nut Cream Coffee
1/4 cup heavy cream
3 tablespoons chocolate syrup
1 cup coffee
Ground cinnamon
Sweetened chocolate powder
Grated orange peel
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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.
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Coconut Coffee
2 c Half-and-half
15 oz Can cream of coconut
4 c Hot brewed coffee
Sweetened whipped cream
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Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly. Stir in coffee. Serve with sweetened whipped cream.
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Coffee Ice
2 c Brewed espresso
1/4 c Sugar
1/2 ts Ground cinnamon
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In a saucepan over medium heat, simmer all ingredients just to dissolve. Place mixture in a metal dish, cover and freeze for at least 5 hours, stirring the outer frozen mixture into the center every half hour, until firm but not solidly frozen. Just before serving, scrape the mixture with a fork to lighten the texture. Makes 4 (1/2 cup) servings.
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Coffee Soda
3 c Chilled double-strength coffee
1 tb Sugar
1 c Half and half
4 Scoops (1 pint) coffee ice cream
3/4 c Chilled club soda
Sweetened whipped cream, 4
Maraschino cherries,
Chocolate curls or cocoa, for garnish, optional
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Combine the coffee and sugar blend in the half and half fill 4 soda glasses halfway with the coffee mixture, add a scoop of ice cream and fill the glasses with soda. Garnish as desired with whipped cream, cherries, chocolate curls or cocoa
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Creamy Iced Coffee
1 c Chilled brewed coffee, made double-strength
2 tb Confectioners' sugar (rounded tablespoons)
3 c Chopped ice
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Combine the coffee, sugar, and ice, and blend until creamy.
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Creamy Irish Coffee
4 c Strong fresh coffee
1/4 c Sugar
1/2 c Irish whiskey
1 c Whipping cream
2 tb Sugar
2 tb Irish whiskeye
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Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste. Add 1/2 cup Irish Whiskey and heat thoroughly but do not boil. (Scotch, Bourbon or other whiskeys could be used.) Meanwhile whip 1 cup whipping cream until light. Beat in 2 tb each of sugar and Irish whiskey. Pour coffee into mugs or goblets and spoon flavored cream on top.
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Danish Coffee
8 c Hot coffee
1 c Dark rum
3/4 c Sugar
2 Cinnamon sticks
12 Cloves (whole)
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In a very large heavy saucepan, combine all the ingredients, cover and keep on low heat for about 2 hours. Serve in coffee mugs.
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Delicious Coffee Milk Shake
2 c Milk
2 tb Sugar
2 ts Instant coffee
3 tb Vanilla ice cream
Strong coffee; cold
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Add ingredients in blender in order given and mix at high speed for 5 minutes or until blended. Pour into frosted glass.
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Di Saronno Coffee
1 oz Di saronno amaretto
8 fl Coffee
Whipped cream
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Blend Di Saronno Amaretto with coffee, then top with whipped cream. Serve in Irish Coffee mug.
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Dinner Party Coffee
3 c Very hot decaffeinated
Coffee -- instant O.K.
2 tb Sugar
1/4 c Rum -- light OR dark
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Combine very hot coffee, sugar and rum in heated pot. Makes 4-6 demitasse for 4-6. Double as needed.
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Dublin Dream
1 tb Instant coffee
1 1/2 tb Instant hot chocolate
1/2 oz Irish cream liqueur
3/4 c Boiling water
1/4 c Whipped cream
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In an Irish coffee glass, place all ingredients except for the whipped cream. Stir until well mixed, and garnish with whipped cream.
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Espresso Romano
1/4 c Finely Ground Coffee
1 1/2 c Cold Water
2 Strips Lemon Peel
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Fill filter section of a steamed-pressure coffeepot with water. Place filter in base and screw on top portion of coffeepot. Heat over medium heat until coffee begins to bubble into top portion. Reduce heat to low and simmer until bubbling stops. Serve immediately. Garnish with lemon peel.
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