I |
Ice
Cream Parlor Mocha Sodas - 1/2 cup hot water coffee, 8 tsp. finely ground, 2 cups milk 4 scoops chocolate ice cream,
1 quart club soda, sweetened whipped cream or prepared, whipped
topping. Place hot water in a medium-sized pitcher. Stir in
coffee. finely ground into a powder texture, until dissolved. Stir
in milk. Place 1 scoop or ice cream in 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 or prepared whipped topping. Serves 4.
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Iced
Cinnamon Coffee - 4 cup Strong coffee, 1 3" stick
cinnamon broken in pieces, ? cup Heavy cream, Coffee syrup. Pour
hot coffee over cinnamon pieces; cover and let stand about 1 hour.
Remove cinnamon and stir in cream. Chill thoroughly. To serve,
pour into ice-filled glasses. Stir in desired amount of Coffee
Syrup. If desired, top with sweetened whipped cream and sprinkle
with ground cinnamon. Use cinnamon sticks and stirrers.
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Iced
Mocha Cappuccino - 1 tbsp. Chocolate syrup, 1 cup Hot double
espresso or very strong coffee, ? cup Half-and-half, 4 Ice cubes.
Stir the chocolate syrup into the hot coffee until melted. In a
blender, combine the coffee with the half-and-half and the ice
cubes. Blend at high speed for 2 to 3 minutes. Serve immediately
in a tall, cold glass. This recipe yields 1 serving.
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Iced
Mochacchino - ? cup chilled Brewed espresso, 6 tbsp.
Chocolate syrup, 1 tbsp. Sugar, ? cup Milk, 1 cup Vanilla ice
cream or frozen yogurt, ? cup softly whipped Heavy cream,
Cinnamon, chocolate curls or cocoa powder for garnish. Place the
espresso, chocolate syrup, sugar and milk in a blender, and blend
to combine. Add the ice cream or yogurt, and blend until smooth.
Pour mixture into two chilled glasses, and top each with whipped
cream and chocolate curls or a dusting of the cinnamon or cocoa.
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Iced
Orange Truffle Mocha - One shot espresso, one scoop cocoa, one
shot caramel syrup, one shot orange juice, orange-flavored syrup
or orange Liqueur, whole milk, tall glass filled with ice (cubed is
best, and you can use coffee cubes if you want to keep the coffee
flavor of your drink). Pour the milk into the glass with ice,
filling it almost full. whisk the remaining ingredients together
separate from the milk, then pour the mixture in with the milk.
stir to blend everything together.
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Iced
Thai Coffee - 12-16 oz. strongly brewed or French pressed
coffee (no flavored), one tablespoon sweetened condensed milk, one
tablespoon brown sugar, dash each of cinnamon and ground cloves,
half & half (optional), tall glass with ice. Mix into the hot
coffee the sweetened condensed milk, brown sugar, cinnamon &
ground cloves. Pour into the tall glass with ice, stirring to
blend. Add half & half if desired.
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Irish Cappuccino - 3 oz Bailey's Irish Cream, 5 oz Hot coffee, Dessert topping, 1 dash Nutmeg. Pour Bailey's Irish Cream into a coffee mug. Fill with hot black coffee. Top with a single spray of dessert topping. Dust dessert topping with a dash of nutmeg.
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Irish
Coffee 1 ? 1 ? oz. Irish Whiskey, rest Hot Coffee.
Pour whiskey into an Irish coffee glass, rimmed with sugar. Fill
the rest of the glass with freshly brewed, hot coffee. Top
generously with whipped cream.
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Irish
Coffee 2 - 1 jigger of Irish Whiskey, 2 tsp. of white sugar,
2/3 cup of hot coffee, 1/4 cup of heavy cream, lightly whipped.
Preheat the glass with hot water. Dump the water and fill with hot
coffee, add two cubes of sugar, and stir. Add a jigger of whiskey,
and top with a collar of lightly whipped whipping cream.
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Italian
Coffee 1 - ? oz. Amaretto, 1 ? tbsp. Coffee Ice Cream, rest
Hot Coffee. Pour amaretto into an Irish coffee glass. Fill the
rest of the glass with coffee, but leave room in the glass to top
your drink with the ice cream, and to sprinkle it with ground
coriander.
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Italian
Coffee 2 - 1 cup Black coffee, 1 oz Amaretto, Whipped topping,
1 Maraschino cherry. Fill coffee mug or cup with hot coffee. Stir
in amaretto. Top with pressurized dessert topping and cherry.
Serve with teaspoon.
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Italian
Coffee With Chocolate - 2 cup Hot Strong Coffee, 2 cup Hot
Traditional Cocoa, Whipped Cream, Granted Orange Peel, Combine ?
cup coffee and ? cup cocoa in each 4 mugs. Top with whipped
cream; sprinkle with orange peel.
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J |
Jamaica
Coffee ? 1 oz. Coffee-flavored Brandy, ? oz. Light Rum,
rest Hot Coffee. Pour brandy and rum into coffee mug. Fill with
hot coffee. Add sugar to taste. Top with whipped cream and
sprinkle with nutmeg.
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K |
Kahlua
Irish Coffee - 1 oz Kahlua, 1 oz Irish Whiskey, 1 cup Hot
coffee, Whipped cream. Add Kahlua and whiskey to coffee and
garnish with whipped cream.
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Kahlua
Kioki Coffee - 1 oz Kahlua, ? oz Brandy, 1 cup Hot coffee,
Whipped cream. Add Kahlua and brandy to coffee and garnish with
whipped cream.
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Kauai
Nightcap ? 1 oz. Tuaca, 1 oz. Grand Marnier, 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.
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Kioki
Coffee - 1 12-ounce preheated coffee mug, 1 cup French Roast
brewed coffee, 1 jigger brandy, 1 jigger Kahlua coffee liqueur, ?
cup lightly whipped cream. Pour hot coffee into the heated mug.
Add the brandy, and Kahlua. Stir well to blend. Top with whipped
cream.
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Koloa
Coffee ? 1 oz. Brandy, 1 oz. Macadamia Nut Liqueur, 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.
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Kona
Nut ? 1 oz. Kahlua, 1 oz. Frangelico, 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.
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L |
Loco
Cocoa Mocha - ? oz Kahlua, ? cup Hot Hazelnut coffee, 1 tsp.
Nestle Quick, 2 tbsp. Half and half -- (optional). Combine all
ingredients in your favorite cup and stir Garnish with a donut of
your choice.
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