Canadian Coffee
Canadian Coffee
Ingredients| 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 |
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Preparation
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.
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Alpine Carnival
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
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
Arabian Coffee
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
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
Black Forest Coffee
Combine coffee, chocolate syrup, and cherry juice in a cup; mix well. Top with whipped cream, chocolate shavings and a cherry.
Combine coffee, chocolate syrup, and cherry juice in a cup; mix well. Top with whipped cream, chocolate shavings and a cherry.
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
1/3 c Ground coffee 1/4 ts Freshly ground nutmeg 1 1/4 ts Rum extract 1/8 ts Liquid butter flavoring
Louisiana Cafe Au Lait
Put milk in saucepan; bring to a boil. Pour hot freshly brewed coffee and milk simultaneously into cups; sweeten with sugar to taste.
Put milk in saucepan; bring to a boil. Pour hot freshly brewed coffee and milk simultaneously into cups; sweeten with sugar to taste.
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
1 c Cold strong French roast coffee 2 tb Granulated sugar ds Cinnamon 2 oz Tawny port 1/2 ts Grated orange peel
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)
1/2 c Instant coffee 3/4 c Sugar 1 c Nonfat dry milk 1/2 ts Dried orange peel(1 bottle)
Cafe Con Miel
Heat ingredients in a saucepan, but do not boil. Stir well to combine. Serve as a light dessert.
Heat ingredients in a saucepan, but do not boil. Stir well to combine. Serve as a light dessert.
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Cafe De Ola
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 la
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 la
Cafe AlVanCocoa
Brew coffee. Add flavorings, 1 tsp. chocolate and sugar per cup. Garnish with whipped cream, chocolate and red candy sprinkles, and a chocolate- covered strawberry on top.
Brew coffee. Add flavorings, 1 tsp. chocolate and sugar per cup. Garnish with whipped cream, chocolate and red candy sprinkles, and a chocolate- covered strawberry on top.
Cafe Royale
Pour coffee into warmed mug. Float 2 teaspoons brandy on coffee. Put remaining 2 teaspoons brandy into a tablespoon with sugar cube. Warm spoon over hot coffee. With a match, carefully ignite brandy in teaspoon. Slowly lower spoon into coffee to ignite floating brandy. Wait 1 minute after flame
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Pour coffee into warmed mug. Float 2 teaspoons brandy on coffee. Put remaining 2 teaspoons brandy into a tablespoon with sugar cube. Warm spoon over hot coffee. With a match, carefully ignite brandy in teaspoon. Slowly lower spoon into coffee to ignite floating brandy. Wait 1 minute after flame
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Caffe Di Cioccolata
Finely shredded orange peel or ground cinnamon Combine coffee and cocoa. Add boiling water and stir to dissolve. Pour into demitasse cups. Top each serving with whipped cream and shredded orange peel.
Finely shredded orange peel or ground cinnamon Combine coffee and cocoa. Add boiling water and stir to dissolve. Pour into demitasse cups. Top each serving with whipped cream and shredded orange peel.
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