– 1 oz. Black Raspberry Liqueur, ½ oz. Crème de Cassis, ½ oz.
Coffee Liqueur, rest Hot Coffee. Pour liqueurs into Irish coffee
glass. Add coffee. Top with whipped cream and garnish with berries
Kaffe – 3 cubes Sugar, 1 ½ oz. Asbach Uralt (German) Brandy, rest
Hot Coffee. Place sugar cubes in heatproof coffee cup. Add brandy
and set aflame. Allow to burn for a good minute, then fill with
coffee. Top with whipped cream and sprinkle with grated chocolate.
Coffee – ½ oz. Coffee Liqueur, ½ oz. Hazelnut Liqueur, ¼
oz. Vodka, rest Hot Coffee. Pour liqueurs and vodka into Irish
coffee glass. Add coffee. Top with whipped cream.
Coffee – 1 oz. Spanish Brandy, rest Hot Coffee. Add coffee
to brandy in mug and top with whipped cream.
Eyes – 1 oz. Kahlua, 1 oz. Rum, 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.
Hazelnut Cafe - One brewed pot of Hazelnut
coffee, 1 tsp. cinnamon, ½ tsp. nutmeg, ½ tsp. cloves, 1/3 cup
packed brown sugar, 1½ cups heavy cream, 1 Tbsp. brown sugar.
Brew Hazelnut coffee with cinnamon, nutmeg, cloves.
Stir in brown sugar. Top with heavy cream whipped with 1 Tbsp.
brown sugar. Makes 12 5-ounce servings.
Iced Coffee - 6 tablespoons whole rich coffee beans (ground
fine), 1/4 tsp. 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 tsp. 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. To
be totally cool, serve with Flexi-Straws and paper umbrellas...
Alternatively, this version which comes from a newspaper article
of many years ago simply calls for grinding two or three fresh
cardamom pods and putting them in with the coffee grounds. Make a
strong coffee with a fresh dark roast, chill it, sweeten and add
half-and-half to taste. Makes 1 8-cup pot of coffee
Coffee 1 - ¾ cup Water, 1 tbsp. Sugar, 1 tbsp. Pulverized
Coffee, 1 Cardamom Pod. Combine water and sugar in an ibrik or
small saucepan. Bring to a boil; then remove from heat and add
coffee and cardamom. Stir well and return to heat. When coffee
foams up, remove form heat and let grounds settle. Repeat twice
more. Pour into cups; let grounds settle before drinking.
Coffee 2 - one heaping teaspoon of very finely ground coffee
(about 3oz of coffee), one heaping teaspoon of sugar. Turkish
coffee is prepared using a little copper pot called raqwa. The
trick of it is to heat it until it froths pour the froth into the
coffee dup and heat it a second time. When it froths again, pour
the rest into the cup. Use a heaping teaspoon of very finely
ground coffee and, optionally, one heaping teaspoon of sugar (to
taste). Add the sugar only just before boiling point. Turkish
coffee without sugar is called sade, with a little sugar is "orta
s,ekerli" and with lots of sugar is "c,ok s,ekerli".
The grounds will settle to the bottom of the cup as you drink the
coffee and towards the end, it'll start to taste bitter and the
texture will be more like wet coffee grounds than a drink. As soon
as this happens stop or your next sip will taste really, really
bitter. Instead, turn your cup upside down on the saucer, and let
someone read your fortune!
Almond Coffee - 1/3 cup Ground coffee, 1 tsp. Vanilla extract,
½ tsp. Almond extract, ¼ tsp. Anise seeds. Place coffee in a
blender or food processor fitted with a steel blade. In cup,
combine remaining ingredients. With processor running, add
flavorings. Stop and scrape sides of container with spatula.
Process 10 seconds longer. Store in refrigerator. Makes eight 6
Coffee - 4 oz Semisweet Chocolate, 1 tbsp. Sugar, ¼ cup
Whipping Cream, 4 cup Hot Strong Coffee, Whipped Cream, Grated
Orange Peel. Melt chocolate in a heavy saucepan over low heat.
Stir in sugar and whipping cream. Beat in coffee with a whisk, ½
cup at a time; continue to beat until frothy. Top with whipped
cream and sprinkle with orange peel.
Iced Coffee - 2 to 4 tablespoons finely ground dark roast
coffee (preferably with chicory), 2 to 4 tablespoons sweetened
condensed milk (e.g., Borden Eagle Brand, not evaporated milk!),
boiling water, Vietnamese coffee press, ice cubes. Place ground
coffee in Vietnamese coffee press and screw lid down on the
grounds. Put the sweetened condensed milk in the bottom of a
coffee cup and set the coffee maker on the rim. Pour boiling water
over the screw lid of the press; adjust the tension on the screw
lid just till bubbles appear through the water, and the coffee
drips slowly out the bottom of the press. When all water has
dripped through, stir the milk and coffee together. You can drink
it warm, try it over ice. If you can't find a Vietnamese coffee
press, regular-strength espresso is an adequate substitute,
particularly if made with French-roast beans or with a dark coffee
Russian Coffee - One brewed pot of French Vanilla or Crème Brulee coffee, 1 cup heavy cream, 1½ cups coffee flavored
liqueur, Garnish: chocolate shavings, ground chocolate, or cocoa
mixed with powdered sugar. Brew coffee, then stir into it heavy
cream and liqueur. Top with garnish of ground chocolate or cocoa,
or chocolate shavings. Makes 12 5-ounce servings.