1-2 teaspoons of instant coffee.
2-3 teaspoons of sugar.
milk with ice-cubes.
Frappe coffee is widely consumed in parts of Europe and Latin America. It is made with cold espresso. It is prepared in most places by shaking into a shaker with instant coffee, sugar, milk and ice-cubes. It is served in a long glass with ice and a straw. One important thing is the thick froth on top of the glass.
2 cups chilled double strength coffee.
3 tablespoons granulated sugar.
1/4 cup brandy.
1/4 cup heavy cream.
1/4 cup cream de cacao.
Nutmeg for garnish.
Combine ingredients in blender till frothy. Pour in classes. Typically serves 4. Top with nutmeg.
A regular cup of coffee with whiskey or bourbon.
Turkish Coffee requires special grind. It is hard to come by but can be purchased at a good specialty coffee outlet. The grind is extra fine. It is a fine powder.
Put a table spoon or more, in a coffee cup and nuke in the microwave oven. Take it out and drink it.
It can be made on a stove too. However, because a microwave makes water hotter than a stove, microwave ovens are starting to be used for this purpose.
There is no need to filter the grinds out because they may settle out.
Old-fashioned Coffee Soda
3 cups chilled double strength coffee
1 tablespoon superfine grind sugar
1 cup of heavy cream; or half&half.
1/3 cup of chilled club soda.
Wipped cream and marachino cherries for garnish.
4 cups extra strength coffee.
2 cinnamon sticks.
4 whole cloves.
3 whole allspice.
1/2 cup of heavy wipping cream.
Mix the coffee, cinnamon, cloves, and allspice in a large pot and steep for 30 minutes. Fill four tall galsses with cracked ice. Strain the coffee through a filter and pour int each glass.
Turkish Cola Float
1 part chilled extra strength coffee.
1 part dark coffee ice cream.
1 part cola.
Scoop the ice cream into a glass, pour in coffee, and carefully pour in cola. Cola and ice cream fiss, so lit takes a little care in mixing this drink.
1/4 peeled orange.
1/4 cup of coolled espresso.
1 1/2 cup of chocolate ice cream
6 tablespoons orange juice.
1/4 cup whole milk.
Whipped cream, grated orange, and chocolate bocca beans for garnish.
Mix the espresso, orange, ice cream, orange juice, and milk in a blender. Blend until smooth. Pour into glass and garnish.
1 cup chilled extra strenght coffee.
2 small ripe bananas.
2 cups coffee ice cream.
4 tablespoons rum.
Ground cinnamon for garnish.
Puree bananas and coffee in blender, then add ice cream and rum, blend till thick. Pour in glass and sprinkle with cinnamon.
2 cups chilled extra strength coffee.
2 cups vanilla ice cream. 1 tablespoon Angostura Bitters.
Whipped cream and chocolate curls for garnish.
Blend ingredients, pour in 4 tall glasses, fill with whipped cream, and top with chocolate curls.
Supreme Bean Grog
1/8 teaspoon ground cinnamon.
1/8 teaspoon ground allspice.
1/8 teaspoon ground nutmeg.
1/8 teaspoon ground cloves.
2 tablespoons of butter.
2 cups of packed brown sugar.
1 cup of rum.
2 cups of hot Italian roast coffee.
Grated orange for garnish.
Combine spices in small bowl and mix. Beat butter until light and add sugar slowly until blended. But 1/8 teaspoon is spices in cup, pour in 1/2 cup of rum, 1 cup butter/sugar mixture, and add 1/2 cup of coffee. Makes 4 one pint mugs.
4 egg yolks.
1/4 cup granulated sugar.
1/8 teaspoon salt.
1/4 cup dry Marsala wine.
3/4 cup Italian roast coffee room temperature.
Beat the egg yolks, sugar, and salt till creamy pale yellow. Slowly stir in wine. Cook over a double boiler and wisk till mixture becomes a thick foam and soft mounds form. Fold in coffee until blended. Pour into 4 goblets. Serve with spoon.
New Orleans Coffee Eggnog
1/2 cup of eggnog.
1/2 cup of double strength New Orleans coffee (American roast).
1/2 cup of heavy cream.
1/2 cup of bourbon.
Nutmeg for garnish. Whip eggnog, coffee, and cream till thick. Fold in bourbon. Garnish. Serves 2.
Royal Coffee Punch
4 cups extra strenght coffee cool.
1 cup powdered sugar.
1 cup brandy.
1 megnum champagne, chilled.
Combine in a large pitcher or bowl. Mix gently. Serves 16-12.
2 shots Sambuca.
5 roasted coffee beans.
Pour Sambuca in a liqueur glass, drop on beans. Light with match. Serve imediately.
1 Cardamom pods, cracked and seeded.
1/8 cup cognac.
2 teaspoons curacao.
1 teaspoon sugar.
1/2 cups extra strength coffee.
Combine Cardamom pods, cognac, curacao, and sugar in a cup. Heat gently or NUKE in microwave oven for about 10 seconds and light. Serve with a siren. Allow guest to put out burning mixture with the 1/2 cup of coffee.
Chili and Beans
1 cup of dark roasted coffee beans.
1 can of chili and beans.
1 cup Vodka.
Sour cream and cheddar cheese for garnish.
Soak roasted coffee beans in Vodka over night. Pour off the Vodka into two glasses. Mix coffee beans with can of chilli and beans then simmer, stir occansionally. Serve in 2 bowls with Vodka.
1 cup granulated sugar.
2 cups extra strenght coffee.
2 tablespoons cornstarch.
2 tablespoons butter.
1/2 teaspoon salt.
Melt sugar slowly in heavy skillet till amber color. Slowly add 1 1/2 cup of coffee stirring constantly. Steams heavily. In a small bowl, blend cornstarch and 1/2 cup of coffee, then pour sugar mixture and cook till thickens. Remove from heat and stir in butter and salt till blended. Serve warm over any thing.
This is good. Melt semisweet chocolate in a pan and add sugar. Depending on taste, add some cream. Put in some fine coffee grinds. Typically, Turkish Coffee grinds. Pour into a candy bar container. Allow to harden.
1 cup of over roasted Robusta coffee beans.
6 ounces of milk chocolate.
Melt chocolate. Coat a small chunk ice cube container with some of the chocolate. Put 3 to 5 beans in ice cube container. Pour remaining chocolate over beans. Allow to cool or chill.