Posts Tagged ‘Coffee Recipe’
Welcome to the neighborhood - why don’t you come over for coffee? Sound familiar? You bet! Can you entertain around a terrific cup of coffee - yes, indeed!
Of course, your superb coffee must be accompanied by something that might include a wedge of your sinfully rich cheesecake, or a fresh, just from the oven cherry pie. Even doughnuts are a great “come together” with coffee.
If you really want to get elegant, try demitasse and Petits Four - sure fire elegance in a tiny way. You can serve your coffee any time of day. In the morning delight your uests with a French flair such as Cafe-au-lait. Just pass around some freshly baked sweet rolls, croissants, or hot brioche. But what about evening coffee? Cocoa Coffee Brazilian or smooth, flavorful Vanilla Cream are suitable to everyone’s taste buds. You can also try the more exotic flavors, such as Hawaiian or Spiced Rum.
In hot weather try serving iced coffee or a layered coffee Cooler. If you don’t want to server flavored coffee, try regular coffee with flavored creamers in a variety of flavors for guests to pick and choose. A really elegant touch is serving flavored “spoons.” These special spoons are your ordinary spoons with flavored chocolates on the bowl part of the spoon. When your guests stir their coffee, they are adding a subtle touch of flavor, such as mint, or caramel. They are easy to make and are a wonderful surprise for your guests. Just melt your favorite chocolate, even white chocolate. Dip your spoons into the melted chocolate, cool on waxed paper, and server with your coffee. Now, that entertaining!
Here are a few recipes for adding a touch of “different” when you serve coffee.
Iced Coffee:
Make your usual coffee, but double strength. Pour 3/4 cup of hot, steaming coffee over your ice cubes. Add additional ice cubes if desired. Serve with confectioner’s sugar and whipped cream. Try adding a little maple syrup to your whipped topping. You can dust with cinnamon, if you like. Now this is almost as good as an ice cream sundae.
Coffee Cooler:
3/4 cup chocolate syrup, such as Hershey’s
1 quart of plain vanilla ice cream, not ice milk
1-1/2 cups milk
1 tbs. of your favorite instant coffee
Chill your glasses in a freezer for about 15 mins. Spoon 3 tbs. chocolate syrup into each glass. Add some ice cream that is slightly softened. Quickly blend in the coffee crystals into warm milk. Do not boil the milk but it must be sufficiently warm to mix well with the instant coffee. Let this mixture cool. Pour your milk mixture over the ice cream and use shaved chocolate sprinkles to add extra flavor.
Serve with a straw and a dollop of whipped cream.
Demitasse:
Measure 3 tbs. instant coffee, or to taste, into your coffee server. Add 2 cups boiling hot water. Serve your coffee in tiny cups with cream and sugar on the side.
(Fruit flavor) Add 1 tsp. orange juice for each cup of coffee in your server. Or if you are not sure your guests prefer a fruit flavor, pass twists of orange rind.
Cafe-au-lait:
1 cup milk
1 cup light cream
3 tbs. instant coffee
2 cups boiling water
Warm the milk and cream over low heat until hot - but never to boiling. Beat with an electric mixer until foamy and pour immediately into a warmed pitcher. Dissolve the instant coffee in the boiling water. Pour into a separate pitcher.
When serving, fill cups from both pitchers at the same time. This joins the two together to blend to just the right consistency.
Serve and enjoy.
Cardamom Coffee:
Place two crushed cardamom seeds in the bottom of each coffee cup. Fill with hot coffee, a little on the strong side.
This gives your coffee a wonderfully warming spicy aroma.
When you invite guests over for coffee, they are expecting not only a great cup of coffee and a special something to go with it, but warm hospitality and friendly conversation. So get together with friends and family and invite them to “come over for coffee” and give them something they don’t expect by using any of the special coffees above.
Drink up and enjoy!
Just imagine the old days in Havana where old men dressed in white linens playing dominos and sipping some of the finest espresso in the world, while cigar smoke and guitar music linger in the air. When one round of espresso is finished, women in beautifully woven dresses gladly deliver more. Relive these Cuban glory days in your own home with your do-it-yourself Cuban expresso coffee recipes. Cuban cigars may be illegal, but great coffee made from these Cuban expresso coffee recipes definitely isn’t. It isn’t even that difficult to make.
Cuban expresso coffee recipes - making the beverage on your stovetop
Start with one ounce of good water per serving and heat it over a low flame in a small pot. Add one rounded tablespoonful of coffee per ounce of water when the water boils. Stir briefly. It’s finished when it boils again. The tricky part comes now at the end. Filter the expresso by using a Cuban flannel strainer, which you can find at Cuban or exotic markets. Your typical paper coffee, on the other hand, won’t work. They will clog up instead.
Cuban expresso coffee recipes - utilized from the aluminum stove-top espresso makers
These sort of look like steel tea kettles and are available at Latin, European, or specialty markets and coffee shops. To make the espresso in one of these pressurized
contraptions, add water to it up to the brass safety valve in the bottom chamber.
Place the filter basket, or funnel piece, in the bottom chamber. Add enough ground to coffee to make it level to the brim, if not rounded in the center. Seal the upper chamber with the lower chamber. Then heat over low to medium heat. It’s done when you the coffee starts to make bubbling sounds in the top chamber. Take the coffee maker off the stove.
Whatever Cuban expresso coffee recipes you use, try adding a big teaspoon of sugar to your serving. Or boil milk for a moment and add it for caf’ with milk. However you have your Cuban espresso, it’s as close to Cuba as you can get without breaking the embargo! If you do it right, you won’t be disappointed with the morning cup of the Cuban Expresso.
Note: Makes 4 servings, Total Carbohydrates: 8
Ingredients:
2 Tbsp. water
2 1/2 tsp. gelatin
1 1/2 cups water
1 1/2 tsp. liquid sweetener
1 Tbsp. Splenda
1/2 cup brewed espresso
1/2 cup whipping cream
Optional whipped cream and whole coffee beans for garnishing
Place the 2 Tbsp. water in a small bowl and sprinkle the gelatin over the surface. Let stand until the gelatin softens. Heat 1/2 cup of the 1 1/2 cups water in a small saucepan. Do not let it boil. Add the gelatin and stir until it dissolves. Add the sweetener, Splenda, remaining water and espresso. Stir well. Measure out 3/4 cup of the espresso mixture into a
small bowl. Add the cream to the remaining mixture. Stir well and pour into 4 small dessert dishes. Place both mixtures into the fridge to chill for at least 4 hours.
Remove the plain jelly from the bowl and cut into 1/2-inch cubes and pile onto the jelly in the dishes. Garnish with more whipped cream if you like and a coffee bean or two.
A wake up frosty? Sometimes I like a cold cup of coffee. Maybe the day is hot or I just want something cold with a pick me up. Here is the recipe for something like that.
- 1 cup strong brewed coffee, cooled
- 1 scoop chocolate ice cream
- 1 scoop vanilla ice cream
- 1 cup whole milk
- 1/2 tsp pure vanilla extract
Put all ingredients into the blender and process until smooth. Pour into glasses and serve.
Notes: Garnish with whipped cream and a little grated chocolate if desired.
Number of Servings: 2
It’s simple and it tastes great. I even tried it with coffee ice cream. Yum!!!
I was surfing the web, as I like to do while drinking a cup of coffee, and I found this recipe. I cant wait to try it. So I thought I would share it with you.
Coffee Float (cold) 4 servings
-
2 1/2 cups strong coffee
- Sweeten coffee with sugar, and chill
- Mix coffee and cream
- Fill 4 glasses half full
- Add one scoop of ice cream to each glass
- Top with coke
2 teaspoons sugar
2/3 cup cream
4 scoops of coffee flavored ice cream
1 large bottle of Coke
