Coffee Recipes Café Au Lait Yield: 3-4 servings 4 coffee measures of ground coffee
1 cup (8 oz.) water
¾ cup milk
sugar to taste Brew coffee. Heat milk, almost to a boil. Pour coffee and hot milk, preferably simultaneously, into large cups or mugs. Sweeten to taste.
If you like the frothy finish that traditional steam infusers give to café au lait, whirl the hot milk in a blender (or use a whisk or hand mixer) before filling cups. Coffee Royale 4 ounces freshly brewed double-strength Kona coffee sweetener, as desired
1 tablespoon Drambuie
¼ teaspoon cardamom (optional)
¼ cup heavy cream Pour hot coffee into an Irish coffee glass. Add sweetener, if desired.
Add Drambuie and stir. Add cardamom to cream and stir, then pour cream carefully over the back of a teaspoon so that it floats on top of the drink. Coffee Concentrate Café Au Lait Yield: 1 serving 6 ounces milk
2 tablespoons coffee concentrate sugar to taste
Heat milk almost to a boil. Add coffee concentrate cubes and stir until melted.
Sweeten to taste; pour into mug.
Note: If desired, whip 3 tablespoons of the hot milk until frothy and "top off" each cup.
Easy Espresso & Cappuccino Yield: 4 servings 4 coffee measures (1/2 cup) dark roast coffee
1 ½ cups (12 oz.) water
4 twists of lemon peel sugar to taste Brew coffee in your choice of coffeemaker. If you have an espresso pot or machine, follow manufacturer's suggested proportions of coffee and water.
Pour coffee in demitasse cups, garnish with lemon twist, and offer sugar to guests. Cappuccino Variation: Pour 2 parts brewed espresso and 1 part hot milk into tall mugs. Sprinkle with cinnamon and nutmeg, or grated chocolate. Espresso De Menthe: Measure 1-2 tablespoons Crème de Menthe into each demitasse cup; fill with espresso, leaving room for a dollop of whipped cream on top. Hot Buttered Coffee 1 teaspoon unsalted butter
1 teaspoon brown sugar
5-6 ounces freshly brewed Jamaican coffee, steaming
1 whole clove
1 tablespoon dark rum
1/8 teaspoon grated nutmeg
Put butter in an Irish coffee glass or mug, then pour in the steaming coffee.
Add brown sugar and stir until dissolved. Add clove and rum. Dust with nutmeg. Irish Coffee 1 oz. Irish cream liqueur
1 teaspoon sugar (or to taste)
4 oz. freshly brewed hazelnut cream coffee whipped cream (sweetened, if desired) In a heavy, stemmed glass, add liqueur, sugar, and a splash of the hot coffee. Stir till sugar dissolves. Add balance of coffee and gently lay whipped cream on top. Sip hot beverage through cold cream topping for a kaleidoscope of taste sensations. Italian Coffee 4 ounces freshly brewed Italian roast coffee, sweetened as desired
1 tablespoon Amaretto
1 tablespoon brandy
¼ cup heavy cream
¼ teaspoon cinnamon
Pour coffee into a mug or an Irish coffee glass. Sweeten, if desired. Add the almond liqueur and brandy and stir. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink. Dust with cinnamon. Jamaican Egg Nog Yield: 8 servings1 quart prepared egg nog
1 cup brewed Jamaican coffee, cooled
½ cup rum or coffee liqueur
1 teaspoon vanilla nutmeg for garnish Brew coffee and allow to cool. In a pitcher, combine egg nog, coffee, rum (or coffee liqueur), and vanilla. Pour mixture into individual punch cups, dust with nutmeg, and serve. Mocha Latte ¼ cup espresso
¼ cup hot chocolate
¼ cup hot milk
¼ cup foam Made generally the same as Latte. Pour the espresso, hot chocolate, and milk together, then top with foam. Café Brulot 1 cup brandy
3 tablespoons sugar
1 teaspoon grated orange peel
½ teaspoon grated lemon peel
6 whole cloves whole allspice
1 cinnamon stick
1 teaspoon vanilla extract
3 cups double-strength coffee Have ready a heat-proof serving bowl. Heat the brandy, sugar, orange and lemon peel, cloves, allspice, cinnamon stick and vanilla in a small saucepan over medium over medium heat. Do not boil.
When brandy mixture is hot, pour into the heat-proof serving bowl.
Darken the room, and carefully ignite brandy (for safety's sake, you might prefer to ignite a metal ladle of the brandy mixture and add this to the serving bowl).
Let the brandy burn for 60 seconds.
Slowly pour hot coffee into the flaming brandy. Stir mixture. Café Caribe Yield: 4 servings 4 tablespoons fine ground Jamaican coffee
½ teaspoon dried ground orange peel
¼ teaspoon ground cinnamon
1 inch vanilla bean dash ground cloves Place ingredients in plastic zipper bag. Seal and shake well. To brew, place coffee mixture in paper filter cone, and pour 4 cups hot water through. Café Latte 4 oz. brewed Italian roast espresso
4 oz. steamed milk sweetener as desired
ice cubes (made from leftover flavored coffee, if desired)
ground cinnamon for garnish, optional Add (sweetened) hot espresso and steamed milk to a tall glass of ice. Stir. If desired, sprinkle top with ground cinnamon. Serve with a straw. Camper's Java Yield: 4 servings 4 tablespoons fine ground Java coffee
¼ teaspoon ground nutmeg
½ teaspoon butter extract
½ teaspoon rum extract Place ground coffee, nutmeg, and extracts in a plastic zipper bag. Seal and shake well to blend. To prepare, place coffee mixture in paper filter cone and pour 4 cups hot water through.
(Don't forget to take along sweetener in a separate container.) Chocolate Coffee Ice Cream Soda 2 tablespoons coffee concentrate made with Columbian or chocolate flavored coffee
2 tablespoons milk
2 scoops coffee ice cream
6 oz. carbonated chocolate soda, chilled whipped cream and cherry, as garnish Place (defrosted) coffee concentrate in tall glass. Add ice cream; fill with chocolate soda. Garnish with whipped cream and cherry. Serve with a straw and a long-handled spoon. Choco-Mocha Smoothie 2 tablespoons chocolate syrup
1 tablespoon coffee concentrate made with Mocha Java
1-2 scoops coffee ice cream
4-6oz. milk (white or chocolate) Defrost coffee concentrate if necessary. Add all ingredients to blender container.
Blend till smooth. Coffee Frappe Ice cube tray of coffee concentrate
Favorite flavored double-strength coffee, brewed and cooled (i.e. Amaretto, Irish Cream, Vanilla Nut Cream, etc.) sweetener, as desired
Cream or milk (optional) Crush coffee cubes and add to individual glasses. Sweeten the brewed coffee, if desired. Pour brewed coffee over cracked ice. Coffee Ice Cream Soda 2 tablespoons coffee concentrate made with Viennese cinnamon coffee sweetener, as desired
2 tablespoons milk
2 scoops coffee ice cream
6 oz. carbonated water, chilled whipped cream, cinnamon,
and a whole coffee bean for garnishPlace (defrosted) coffee concentrate in tall glass and sweeten to taste. Add ice cream; fill with carbonated water. Garnish with whipped cream and a coffee bean. Serve with a straw and a long-handled spoon. | 
