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Hot Buttered Coffee

1 teaspoon unsalted butter
1 teaspoon brown sugar
5-6 ounces freshly brewed Brazilian 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.

Caffe' al Grand Marnier

6 cl/60 ml of Grand Marnier
1 tsp. of sugar
20 CL/ 200 ml of hot coffee
Whipped cream
Fine grated orange peel

Place the Grand Marnier and sugar in a glass
Add the coffee and stir.
Carefully cover the surface with orange peel.
Drink without stirring.
Serves one.

Caffe' al Cointreau

6 Cloves
A small piece of orange peel
15 cl/150 ml of Cointreau
15 cl/150 ml of Rum
150 cl/1.5 liters of hot coffee

Place the cloves, the orange peel, the Cointreau and the Rum in a
heat resistant container and flambé for a few minutes
Add the coffee.
Serve into cups immediately.
Serves 6/8 people

Moka calda al cognac

6 CL/ 60 ml of fine Cognac
1 tsp. of sugar
25 cl/250 ml of hot coffee
25 cl/250 ml of hot chocolate
6 tbs. of cream
Grated chocolate.

Stir together the Cognac, sugar, hot coffee and chocolate
reheat gently, without boiling
Pour the mixture into two Cognac Glasses.
Whip the cream and spread over the surface
Sprinkle grated chocolate on top.

Colonial Coffee

6 cups strong-brewed coffee
3/4 cup coffee-flavored liqueur (Kahlua)
1/2 cup brandy
Lightly sweetened whipped cream
Ground cinnamon

Combine coffee, liqueur and brandy in a
large container and mix well.
Pour coffee mixture into cups, top with a
dollop of whipped cream and a sprinkling
of ground cinnamon.
Makes 8 servings.

All 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 heat proof glass mugs or
goblets. Pour in coffee to 1 inch of top; spoon topping over coffee.

MAKES: 4 Servings

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 heatproof 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
heatproof 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.

Yield: Serves 6

Cafe Mexicano

1 1/2 oz semi-sweet
chocolate broken into bits 2 cinnamon sticks, optional
1 cup milk 1/4 cup brandy
1 tbs sugar 1/4 tsp cinnamon
1/4 tsp almond extract

In a small saucepan,combine chocolate and milk.
Heat gently over low heat, stirring constantly, just until
chocolate melts and milk is hot but not boiling.
Pour into blender. Add sugar, almond extract and ground
cinnamon; blend for 15 seconds. Pour chocolate mixture
into 2 large mugs (should be half full).
Add enough hot coffee (about 1/2 cup) to each mug to almost full.
Add half the brandy to each and garnish with a cinnamon stick, if desired.
Serves 2.