Các công thức pha Cafe
- Sun, 11/12/2011 - 01:02
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Ingredients: • 1 cup Cold water • 2 tb Ground espresso coffee • ½ Cinnamon stick (3" long) • 4 ts Crème de Cacao • 2 ts Brandy • 2 tb Whipping cream, chilled • Grated semisweet chocolate to garnish How To: Break out your espresso machine for this one or just make really strong coffee with a small amount of water. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool for 1 minute. Add crème de cacao and brandy, and stir gently. Pour into cute demitasse cups. Whip the cream, and float some cream on top of each cup. For looks, garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it's perfect for a party. Serves 2
Ingredients: ¼ c Maple syrup; pure ½ c Rye whiskey 3 c Coffee; hot, black, double strength Topping: ¾ c Whipping cream 4 ts Maple syrup; pure How To: 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. Alpine CarnivalIngredients: 2 tb Instant coffee 1 ts Vanilla 2 tb Brown sugar 1 ts Water 1 ½ c Boiling water ½ c Whipping cream, whipped How To: Divide instant coffee and vanilla evenly between two Spanish coffee glasses. In a small heavy saucepan, dissolve sugar in the teaspoon of water. Over medium heat, stir dissolved sugar until it reaches a full boil. Immediately remove from heat and stir in boiling water. Divide sugar mixture between coffee glasses and top with a dollop of whipped cream. Makes 2 x 6 oz servings.
Amaretto Coffee / Variation Ingredients: ¾ c Warm water 3 tb Amaretto 1 ½ ts Instant coffee crystals Dessert topping; * see note How To: * Dessert topping should be in a pressurized can. In a non-metal mug stir together water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till mixture is steaming hot. Stir in Amaretto. Top with pressurized dessert topping. Black Forest Coffee Ingredients: 6 oz Fresh brewed coffee 2 tb Chocolate syrup 1 tb Maraschino cherry juice Whipped cream Shaved chocolate/chips Maraschino cherries How To: Combine coffee, chocolate syrup, and cherry juice in a cup; mix well. Top with whipped cream, chocolate shavings and a cherry.
1/2 litre (about 1 pint) water 3 tablespoons coffee 3 tablespoons (or more) sugar 1/4 teaspoon cinnamon 1/4 teaspoon Cardamom 1 teaspoon vanilla or vanilla sugar How To: Mix all ingredients in a saucepan and heat until foam gathers on top. Do not pass through a filter. Stir it up before you serve it.
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 flavouring How To: Place coffee and nutmeg in a blender or food processor fitted with a steel blade. In a cup, combine remaining ingredients. With processor running, add flavorings. Stop processor and scrape sides of container with a spatula. Process 10 seconds longer. Store in a refrigerator. Yields: Mix for eight 6-ounce servings
Cafe Au Lait ( Coffee with Milk )
1 c Milk 1 c Light cream 3 tb Instant coffee 2 c Boiling water How To: Over low heat or in double boiler, heat milk and cream till hot. Meanwhile, dissolve coffee in boiling water. Before serving, beat milk mixture with rotary beater-till foamy. Pour milk mixture into one warmed pitcher or server, and coffee in another. To serve: Fill cups from both pitchers at the same time, making the streams meet en route. Makes 6 servings.
Louisiana Cafe Au Lait
Ingredients: 2 c Milk Sugar 1 c Louisiana coffee with chicory How To: Put milk in saucepan; bring to a boil. Pour hot freshly brewed coffee and milk simultaneously into cups; sweeten with sugar to taste.