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Here are some wonderful
ways to make coffee and tea. Try them all and enjoy the experience. |
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Coffee Recipes |
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Cafe Borgia (hot) 4 servings
2 cups strong Italian coffee
2 cups hot chocolate
whipped cream
grated orange peel (garnish)
Mix coffee and hot chocolate
Pour into mugs
Top with whipped cream and orange peel |
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Caribbean
(hot) 8 servings
1 coconut
2 cups milk
4 cups strong coffee
1 tablespoon sugar
Punch two holes in to coconut, pour liquid into saucepan
Bake coconut for 30 minutes at 150 degrees C
Break open coconut, remove meat, and grate.
Mix coconut meat, coconut liquid, and milk in a sauce pan
Heat over low heat until creamy.
Strain
Toast grated coconut under broiler
Mix milk mixture, coffee, and sugar
Pour into mugs, garnish with toasted coconut. |
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Coffee Float
(cold) 4 servings 2 1/2 cups strong
coffee
2 teaspoons sugar
2/3 cup cream
4 scoops of coffee flavored ice cream
1 large bottle of Cola
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 cola |
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European
(hot) 2 servings 1 cup strong coffee
1 egg white
1/4 teaspoon vanilla extract
2 tablespoons half and half
Beat egg white until forms soft peaks
Gently add vanilla, and continue to beat to stiff peaks are
formed
Place into 2 coffee mugs
Pour coffee over egg white
top with half and half |
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Irish (hot) 2 servings 2 cups
strong coffee
2 tablespoons orange juice
2 teaspoons lemon juice
whipped cream
Mix coffee, orange juice and lemon juice
Pour into Irish whiskey glass
Top with whipped cream |
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Mediterranean
(hot) 8 servings 8 cups strong coffee
1/3 cup sugar
1/4 cup chocolate syrup
1/2 teaspoon aniseed (tied in cheesecloth)
20 cloves
4 cinnamon sticks
whipped cream
orange and lemon twists
Place coffee, sugar, chocolate syrup, aniseed, cloves and
cinnamon into a sauce pan
Heat to 93 degrees C over medium heat
Strain into mugs
Top with whipped cream and twists |
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Mexican
(hot) 2 servings
2 cups water
1/4 cup coffee grounds (ground coarsely)
1 table spoon brown sugar
1 cinnamon stick
Place all ingredients into a sauce pan
Bring to a boil, reduce heat and simmer for 5 minutes
Strain into mugs |
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Mexican Mocha (hot) 4 servings 1
1/2 cups strong coffee
4 teaspoons chocolate syrup
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon sugar
1/2 cup whipping cream
Put 1 teaspoon of chocolate syrup into each cup
Mix Whipping cream, 1/4 teaspoon of the cinnamon, nutmeg,
and sugar.
Whip until you have soft peaks
Place the last 1/2 teaspoon of cinnamon into coffee, and stir
Pour coffee into cups, stir to mix in chocolate syrup
Top with whipped cream mixture. |
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Mocha
(hot) 4 servings 2 cups coffee
1/3 cup cocoa
2 cups milk
1/2 teaspoon vanilla extract
1/2 cup whipping cream
dash cinnamon
Mix cocoa, sugar, coffee and milk in a sauce pan
Heat, over medium heat constantly stirring, until simmering
Remove from heat and stir in vanilla
Pour into cups, top with whipped cream and cinnamon |
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Nogged
Coffee (hot) 2 servings 1 cup coffee
1 egg yolk
1/2 cup cream
dash nutmeg
Beat sugar and egg yolk together
Place cream into sauce pan, and heat over low setting
Whisk in egg mixture
Heat to 93 degrees C
Pour coffee into to cups, and top with cream mixture
garnish with nutmeg |
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Orange Coffee
(hot) 2 servings 1 cup strong coffee
1 cup hot chocolate
2 orange slices
whipped cream
dash of cinnamon
Mix coffee and hot chocolate
Place one orange slice into each cup
Pour coffee mixture into cups
Top with whipped cream, and garnish with cinnamon |
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Spice Coffee
(hot) 8 servings 8 tablespoons coffee
grounds
8 cups water
Peel of one large orange
Peel of one large lemon
30 cloves
4 teaspoons sugar
Place coffee and spices in coffeemaker's basket
Add water and brew
Add sugar to coffee and serve. |
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Turkish
(hot) 4 servings
1 1/2 cups cold water
4 teaspoons dark roast coffee (ground very fine)
4 teaspoons sugar
Heat water in saucepan, add coffee and sugar when warm
Bring to boil
Pour half of the coffee into demitasse cups.
Return remaining coffee to stove, and allow to return to boil.
Spoon off foam, and gently place into each cup (don't stir) |
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Viennese
(hot) 4 servings 1/2 cup chocolate
2 1/2 cups strong coffee
4 tablespoons light cream
2/3 cup heavy cream
1 teaspoon sugar
dash of cinnamon
dash of cocoa
Melt chocolate in sauce pan
Stir in light cream
Slowly add coffee, beating until frothy
In a cold bowl whip heavy cream and sugar
Pour coffee mixture into cups
Top off with heavy cream
Garnish with sprinkle of cinnamon and cocoa |
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