Cafe Borgia (hot) 4 servings
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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
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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 300 F degrees
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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European (hot) 2 servings
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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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Grog (hot) 6 servings
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3 cups coffee
1/2 cup heavy cream
1 cup brown sugar
2 tablespoons softened butter
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
Peel of one large orange, broken into 6 pieces
Peel of one large lemon, broken into 6 pieces
Place one piece of each peel into cups
Mix butter, sugar, cloves, nutmeg and cinnamon
Mix coffee and cream
Pour both mixtures into cups and stir.
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Irish (hot) 2 servings
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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
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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 200 F degrees over medium heat
Strain into mugs
Top with whipped cream and twists
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Mexican (hot) 2 servings
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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
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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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Nogged Coffee (hot) 2 servings
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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 200 F degrees
Pour coffee into to cups, and top with cream mixture
garnish with nutmeg
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Orange Coffee (hot) 2 servings
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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
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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
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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
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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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Cappuccino Fiorentino...
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A traditional cappuccino is served in the characteristic white cup, similar to tea cup, with a capacity of around 150 ml.
The correct proportions are: 1/3 of just made espresso coffee, 2/3 of froth. The froth is prepared as follows:
- Fill a small jug to 1/3 of its capacity with fresh milk.
- Immerse the frothing arm found on all electric espresso machines just below the surface of the milk.
- Turn on the steam and gradually lower the jug, allowing the milk to froth up while still keeping the froth arm just below the surface.
- Add a half of the froth into the espresso coffee.
- Sprinkle a bit of unsweetened cocoa powder or grated chocolate (dark).
- Add the rest of the froth into your beverage.
- Topp off with a dash of cocoa or grated chocolate again.
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Macchiato Fiordilatte
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... is preparing such as "caffe macchiato" described above. But instead of hot milk you should use steamed heavy cream. Be careful not to use too much steam, you could alter the structure of the cream. |
Mexican: Cafe de Olla (serves four)
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6 T. ground coffee
6 to 8 small brown sugar cubes
3 cinnamon sticks
3 cloves
4 C. water
Heat all ingredients in a small pot to the boiling point. Reduce heat to low and simmer for 15-20 minutes, or until the sugar cubes dissolve. Pour into coffee mugs (using a strainer is best). The longer the coffee simmers, the more the flavor will develop. |
Mexican: Chocolate Mexicano (serves four)
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4 C. milk
4 oz. sweetened chocolate
4 cinnamon sticks
Heat the milk to the boiling point. Place the chocolate (break it into one-oz. pieces) in a wide-mouthed pitcher, then pour the hot milk over it. Stir the milk so that the chocolate will dissolve, then use an egg-beater to froth the milk. Serve in individual cups, and place a cinnamon stick in each cup. A light dusting of cinnamon powder is optional. |
Borgia Coffee (serves 2)
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one cup of espresso coffee
one cup of hot cocoa
whipped cream
orange peel
Mix in equal proportions the espresso coffee and the cocoa (very hot). Serve in coffee cups, and cover with whipped cream. Add grated orange peel.
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