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Friday, May 20, 2016

Cafe Cappuccino Mix

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) 
 
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.

Wednesday, May 18, 2016

Cafe Cappuccino

Cafe Cappuccino
 
1/2 c Instant coffee 
3/4 c Sugar 
1 c Nonfat dry milk 
1/2 ts Dried orange peel 
Crush in mortar and pestal 
Use 2 T. for each cup of hot water

Monday, May 16, 2016

Cafe Au Cin Recipe

Cafe Au Cin Recipe
 
1 c Cold strong French roast coffee 
2 tb Granulated sugar 
ds Cinnamon 
2 oz Tawny port 
1/2 ts Grated orange peel 

Combine  and mix in a blender  at high speed. Pour into chilled wine glasses. 
 

Friday, May 13, 2016

Cafe Au Lait Luzianne

Cafe Au Lait Luzianne
 
2 c Milk 
1/2 c Heavy cream 
6 c Louisiana coffee w/chicory 

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 for those who are counting calories.

Saturday, May 7, 2016

Louisiana Cafe Au Lait Coffee Recipe

Sugar 
1 c 
Louisiana coffee w/chicory 
Put milk in saucepan; bring to a boil.Pour hot freshly brewed coffee and milk simultaneously into cups; sweeten with sugar to taste. 

Sunday, February 28, 2016

Black Forest Coffee Recipe

Black Forest Coffee

6 oz Fresh brewed coffee
2 tb Chocolate syrup
1 tb 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.

Saturday, February 27, 2016

Arabian Coffee Recipe

Arabian Coffee Recipe

1/2 liter (about 1 pint) water
3 tablespoons coffee
3 tablespoons (or more) sugar
1/4 teaspoon cinnamon
1/4 teaspoon Kardamom
1 teaspoon 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.

Friday, February 26, 2016

Canadian Coffee

Canadian Coffee

1/4 c Maple syrup; pure
1/2 c Rye whiskey
3 c Coffee; hot, black, double strength
Topping:
3/4 c Whipping cream
4 ts Maple syrup; pure

Topping: 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.

Wednesday, February 24, 2016

Cafe Au Cin

Cafe Au Cin 
 
1 c Cold strong French roast coffee 
2 tb Granulated sugar
ds Cinnamon 
2 oz Tawny port 
1/2 ts Grated orange peel 

Combine  and mix in a blender  at high speed. Pour into chilled wine glasses. 
 

Tuesday, February 23, 2016

Cafe Au Lait ( Coffee with Milk )

Cafe Au Lait ( Coffee with Milk ) 

1 c Milk 
1 c Light cream 
3 tb Instant coffee 
2 c Boiling water 

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.

Monday, February 22, 2016

Cafe Cappuccino Mix

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) 

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. 
 

Sunday, February 21, 2016

Cafe Con Miel

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 

Heat ingredients in a saucepan, but do not boil. Stir well to combine. Serve as a light dessert. 

Saturday, February 20, 2016

Cafe De Ola

Cafe De Ola 
 
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 

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.

Friday, February 19, 2016

Buttered Rum Coffee

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 

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 

Thursday, February 18, 2016

Cafe Mexicano

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 

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. 

Wednesday, February 17, 2016

Alexander Espresso

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 
1 ea Grated semisweet chocolate 
 

Break out your espresso machine for this one or just make really strong coffee w/ a small amount of water.  Break cinnamon stick into small pieces and add to hot espresso. Allow to cool for 1 minute.   Add creme de cacao and brandy, and stir gently. 
 
Pour into cute demitasse cups. Whip the cream, and float some cream on top of each cup. For looks, garnish with grated chocolate or fancy chocolate curls. 
 
Multiply proportions by six and it's perfect for a party.  Serves 2

Tuesday, February 16, 2016

Alpine Carnival Coffee Recipe

Alpine Carnival Coffee Recipe 
 
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 

Divide instant coffee and vanilla evenly between two Spanish 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