Espresso - 1 cup cold water, tbsp. ground espresso coffee, 1/2
ea Cinnamon stick (3" long), 4 tsp. Cr�me de Cacao, 2 tsp.
Brandy, 2 tbsp. chilled whipping cream, 1 ea. grated semisweet chocolate. Make espresso with water and coffee. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool slightly. Add Cr�me 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.
Coffee Cream - 2 tsp. finely ground coffee, 1/4 cup skim
milk, 2 egg whites, 1/2 tsp. salt, low-calorie sugar
substitute (equal to 1/4 cup sugar), 1/8 tsp. almond extract
1/4 cup finely chopped almonds, 4 ounces non dairy whipped
topping, thawed. Dissolve finely ground coffee in milk. Beat egg
whites with salt until foamy. Gradually beat in sugar substitute
until mixture forms stiff. shiny peaks. Blend in coffee/milk
mixture, almond extract and chopped almonds. Fold in dietetic
whipped topping. Spoon into individual parfait glasses; garnish
with additional chopped almonds if desired. freeze until firm.
Coffee - 1 large preheated brandy snifter, 10 ounces brewed
coffee, 1 � jiggers Amaretto liqueur, � cup lightly whipped
coffee, � tsp. toasted, sliced almonds (optional). Pour hot coffee in the heated
brandy snifter. Add Amaretto and stir well to blend. Top with
whipped cream. Sprinkle with almonds, if desired.
Coffee - � liter (about 1 pint) water, 3 tablespoons coffee,
3 tablespoons (or more) sugar, � tsp. cinnamon, � tsp. cardamom,
1 tsp. vanilla or vanilla sugar. 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.
Irish Cream Coffee - 1 12-ounce preheated wine glass, 10
ounces brewed coffee, 1 � jiggers Bailey's Original Irish Cream,
� cup heavy cream whipped until stiff peaks form, Ground cinnamon
(optional). Pour hot coffee into the heated glass. Add the
Bailey's and stir well to blend. Top with a mound of whipped
cream. Sprinkle with cinnamon if desired.
Forest Coffee - 6 oz Fresh brewed coffee, 2 tbsp. Chocolate
syrup, 1 tbsp. Maraschino cherry juice, Whipped cream, Shaved
chocolate/chips, Maraschino cherries. Combine coffee, chocolate
syrup, and cherry juice in a cup; mix well. Top with whipped
cream, chocolate shavings and a cherry.
Gold - 4 oz. Hot Coffee, � oz. Triple Sec, � oz. Amaretto,
� oz. Irish Cream Liqueur, � oz. Hazelnut Liqueur, 1 dash
Cinnamon Schnapps. Pour all ingredients except coffee and cinnamon
schnapps into Irish coffee glass. Add coffee and schnapps and
stir. Top with whipped cream and shaved chocolate. Serve with a
cinnamon stick as stirrer.
Caribbean Coffee - 1 oz. Cr�me de Cacao (Brown), 1 oz. Dark
Rum, rest Hot Coffee. Dip rim of Irish coffee glass in lime juice, then in
sugar. Pour liqueur and rum into the glass. Fill with freshly
brewed coffee. Top with whipped cream and sprinkle with cinnamon.
Garnish with a cinnamon stick as a stirrer.
Velvet � 1
oz. Triple Sec, 1 oz. Cr�me de Cacao, rest Hot Coffee. Pour
liqueurs into a cup. Fill the rest of the cup (about 6 oz.) with
coffee. Top with whipped cream and add brown sugar to your taste.
Rum Coffee - 1/3 cup Ground coffee, � tsp. Freshly ground
nutmeg, 1 � tsp. Rum extract, 1/8 tsp. Liquid butter flavoring.
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.