Coffee - 1 cup Half-and-half, ¼ cup Maple syrup, 1 cup Hot
brewed coffee, Sweetened whipped cream. Cook half-and-half and
maple syrup in a saucepan over medium heat, stiffing constantly,
until thoroughly heated (do not boil). Stir in coffee, and serve
with sweetened whipped cream.
– Espresso, Honey, unsweetened cocoa. Brew espresso; for this
purpose, a Bialetti-style stovetop will work. In a coffee mug,
place 1 tsp. 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 gray skies, heavy sweaters, damp feet and big smiles
Coffee 1 - 1 large preheated brandy snifter, 10 ounces brewed
coffee, 1 ½ jiggers Kahlua liqueur, ¼ cup lightly whipped
coffee, dash of each of ground cinnamon and cocoa powder. Pour hot
coffee in the heated brandy snifter. Add the liqueur and stir
well. Top with whipped cream. Sprinkle with cinnamon and cocoa
Coffee 2 – 1 oz. Coffee Liqueur, ½ oz. Tequila, 5 oz. Hot
Coffee. Stir coffee liqueur and tequila in coffee cup, and add
coffee. Top with whipped cream.
Spiced Coffee - ¾ cup firmly packed Brown sugar, 6 Cloves, 6
Julienne slices orange zest, 3 Cinnamon sticks, 6 tbsp. Coffee
(NOT instant). 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.
Coffee - ¾ oz. Coffee Liqueur, ¾ oz. Amaretto, rest Hot
Coffee. Dip rim of Irish coffee glass in cherry juice, then in
cinnamon sugar. Pour liqueurs into glass and add coffee. Top with
whipped cream and shaved chocolate.
Patty – 1 oz. Crème de Menthe, 1 oz. Crème 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.
Schlag (With Whipped Cream) - Brew a rich, strong cup of
coffee. Top with a generous potion of fresh whipped cream.
Optionally garnish with chocolate shavings or cinnamon sticks.
Frappe - 18 Ice cubes (up to 22), 7 oz chilled double strength
coffee, ¼ cup Chocolate sauce (or syrup), 2 T Vanilla Syrup,
Whipped Cream (garnish). Place ice, coffee, chocolate sauce, and
syrup in a blender. Blend until smooth. Pour into a large, tall
(chilled) glass. Garnish with dollop of whipped cream or scoop of
your favorite ice cream. Makes one 16 oz frappe.
Frosteds - 1 cup freshly brewed coffee, 6 tablespoons
chocolate syrup, 1 pint softened vanilla ice cream, 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 howl. Add softened ice cream and cold coffee. With rotary
beater, beat until smooth. Spoon into tall glasses, and serve
immediately. Serves 4.
Mint - 1 cup cold coffee, 1 pint chocolate ice cream, 1/4 cup Crème de
Menthe, very thin chocolate-mint wafers. Combine coffee,
ice cream, and Crème de Menthe in blender container. Blend on low
speed. Spoon into sherbet or wine glasses, and garnish each
serving with a chocolate mint wafer. Serves 4.
Shake - 2 shots of espresso, 1/2 shot of amaretto syrup, 1 1/2
shots of chocolate syrup, 3 oz. liquid
yogurt, 2 cups crushed ice. Blend all ingredients in a blender
until smooth & serve in a 16 oz. glass topped with chocolate
Cinnamon Coffee - ¼ cup Ground coffee, 1 tbsp. Grated orange
peel, ½ tsp. Vanilla extract, 1 ½ Cinnamon sticks. Place coffee
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. Mix for eight 6 ounce servings.
Coffee - 12 oz Fresh coffee, 2 oz Or more 151 Rum, 1 Large
scoop whipped cream, 1 oz HagenDaz Liqueur or Baileys Irish Cream,
2 tbsp. Chocolate syrup. In a large mug, put the 2+ oz of 151 rum
in the bottom (have a little to taste test if you wish!). Pour the
hot coffee into the mug ¾ of the way up. Add the HagenDaz or
Bailey's Irish Cream. Stir. Top with the fresh whipped cream and
drizzle chocolate syrup over all.
Coffee - 3 cup Hot brewed coffee, ¾ cup Half-and-half, ¾ cup
Firmly packed light brown sugar, 2 tbsp. Butter or margarine, ¾ cup
Praline liqueur, sweetened whipped cream. Cook first 4
ingredients in a large saucepan over medium heat, stirring
constantly, until thoroughly heated (do not boil). Stir in
liqueur; serve with sweetened whipped cream.