89coffee-recipes

is a handy conversion chart

1. Alexander Espresso

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

2. Canadian Coffee

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.

3. Alpine Carnival

Ingredients:
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.

4. Amaretto Coffee

Ingredients:
1 ½ c Warm Water
1/3 c Amaretto
1 tb Instant Coffee Crystals
Dessert Topping from a pressurized can
How To:
In a 2-cup measure stir together water and instant coffee crystals. Micro-cook uncovered,
on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in
mugs. Top each mug of coffee mixture with some dessert topping.

5. 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.

6. Arabian Coffee

Ingredients:
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.

8. Buttered Rum Coffee

Ingredients:
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

7. 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

9. Cafe Au Lait ( Coffee with Milk )

Ingredients:
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.

10. 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.

11. Cafe Au Lait Luzianne

Ingredients:
2 c Milk
1/2 c Heavy cream
6 c Louisiana coffee w/chicory
Combine milk and cream in saucepan; bring just to a boil (bubbles will form around edge
of pan), then remove from heat.
Pour small amount of coffee in each coffee cup.
Pour remaining coffee and hot milk mixture together until cups are 3/4 full.
NOTE: Skim milk can be substituted for milk and cream for those who are counting
calories.

12. Cafe Au Cin

Ingredients:
1 c Cold strong French roast coffee
2 tb Granulated sugar
ds Cinnamon
2 oz Tawny port
1/2 ts Grated orange peel
How To:
Combine and mix in a blender at high speed. Pour into chilled wine glasses

16. Cafe De Ola

Ingredients:
8 c Water
2 sm Cinnamon sticks
3 Whole cloves
4 oz Dark brown sugar
1 Square semisweet chocolate or Mexican chocolate
4 oz Ground coffee
How To:
Bring the water to a boil, then 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 ladle.

13. Cafe Cappuccino

Ingredients:
1/2 c Instant coffee
3/4 c Sugar
1 c Nonfat dry milk
1/2 ts Dried orange peel
How To:
Crush in mortar and pestle
Use 2 T. for each cup of hot water

14. Cafe Cappuccino Mix

Ingredients:
1/2 c Instant coffee
3/4 c Sugar
1 c Nonfat dry milk
1/2 ts Dried orange peel(1 bottle)
How To:
Mash orange peel with a mortar and pestle. Stir ingredients together. Process in a blender
until powdered. Use 2 Tablespoons for each cup of hot water. Makes about 2 1/4 cups of
mix.

15. Cafe Con Miel

Ingredients:
2 c Prepared coffee, (fresh, instant, or decaf)
1/2 c Milk
4 tb HONEY, more or less to taste
1/8 ts Cinnamon
Dash nutmeg or allspice
Dash vanilla
How To:
Heat ingredients in a saucepan, but do not boil. Stir well to combine. Serve as a light
dessert.

16. Cafe De Ola

Ingredients:
8 c Water
2 sm Cinnamon sticks
3 Whole cloves
4 oz Dark brown sugar
1 Square semisweet chocolate or Mexican chocolate
4 oz Ground coffee
How To:
Bring the water to a boil, then 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 ladle.

17. Cafe' Mexicano

Ingredients:
1 oz Coffee liqueur
1 ts Chocolate syrup
1 ea Hot coffee
1/2 oz Brandy
1 ea Dash ground cinnamon
1 ea Sweetened whipped cream
How To:
Combine coffee liqueur, brandy, chocolate syrup and cinnamon in a coffee cup or mug. Fill
to the top with hot coffee. Top with whipped cream.

18. Cafe Alva Cocoa

Ingredients:
Amaretto coffee beans
1 tb Vanilla extract
1 ts Almond extract
1 ts Cocoa powder
1 ts Sugar
How To:
Brew coffee. Add flavourings, 1 tsp. chocolate and sugar per cup. Garnish with whipped
cream, chocolate and red candy sprinkles, and a chocolate- covered strawberry on top

19. Cafe Royale

Ingredients:

3/4 c Hot Strong Coffee
4 ts Brandy
1 Sugar Cube

How To:
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 has died before drinking.