Cafe Canadian (hot) 4 servings
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1/4 cup plus 4 teaspoons real maple syrup
1/2 cup Rye whiskey
3 cups of double strength coffee
3/4 cup whipping cream
- Whip cream, adding the 4 teaspoons of syrup, until makes soft peaks
- Pour the 1/4 cup of syrup equally divided into 4 heated cups
- Pour hot coffee in to cups, leaving room for topping
- Spoon whip cream mixture on top
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Mexicano Cafe (hot)
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8 cups water
1 cup coffee beans (ground regular)
1/3 cup dark brown sugar (packed)
1/2 oz. backing chocolate (chop fine)
1/2 cup coffee liquor
1/4 cup brandy
1 teaspoon vanilla
1 cinnamon stick
2 cloves
- Place water, sugar, chocolate, cinnamon and cloves into saucepan.
- Simmer uncovered for 15 minutes
- Remove from heat.
- Stir in coffee, liquor and brandy, let stand for 5 minutes
- Stir in vanilla
- Strain (to remove coffee grounds)
- Serve
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Mexican Coffee
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This drink can also have the added punch of two tablespoons of your favorite tequila, but be prepared for the results: the drink quickly "goes to your head."
1 large brandy snifter, preheated
10 ounces medium roast brewed coffee (a Mexican or Guatemalan works well)
1 1/2 jiggers Kahlua liqueur
1/4 cup lightly whipped coffee
dash of each of ground cinnamon and cocoa powder
Pour hot coffee in the heated brandy snifter and stir in the liqueur. Top with whipped cream, cinnamon and cocoa powder. Serves one. |
Calypso Coffee (hot) 6 servings
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5 cups hot coffee
2 tablespoons light rum
4 tablespoons Tia Maria
whipped cream
- Heat all ingredients together
- Pour in to cups, top with whipped cream
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Irish Coffee (hot)
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#1 Thanks to John M. from Dublin, Ireland, who donated this "authentic version".
1 Measure of Irish Whiskey (3-5 cls)
1 teaspoon of sugar
1 heaped desertspoon of whipped cream
Hot strong coffee to fill the glass
- Pre-warm a stemmed glass.
- Add the whiskey.
- Add the sugar and stir in the coffee.
- Float the whipped cream on top.
Do not stir after adding the cream.
Drink the coffee through the cream
#2
2/3 cup strong coffee, hot
2 tablespoons Irish Whiskey
1 teaspoon sugar (some people use brown sugar, other white sugar)
whipped cream
- Mix coffee, whiskey, and sugar
- Pour in to cup or glass
- Top with whipped cream
#3
1 Irish Coffee glass, preheated
3/4 cup full city roast brewed coffee
2 teaspoons sugar
1 jigger Irish whiskey (never use scotch)
1/4 cup lightly whipped cream
Pour hot coffee in the heated glass. Add sugar and stir to dissolve. Mix in the whiskey. Top with whipped cream. Serves one.
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Jamaican (hot) 2 servings
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2 cups strong coffee (hot)
2 oz. Kahlua
2 oz. dark rum
whipped cream
dash of nutmeg
- Mix the Kahula and rum, and pour into cups
- Fill the rest of the cup with coffee, and stir
- Top with whipped cream and dash of nutmeg
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Mocha (hot) 2 servings
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4 oz. chocolate
2 tablespoons Kahlua
1 cup strong coffee (hot)
whipped cream
- Melt chocolate
- Gradually add Kahlua and coffee
- Pour in to cup, top with whipped cream
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Noggin Coffee (warm) 6 servings
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2/3 cup milk
2/3 cup light cream
2/3 cup heavy cream
1 1/4 cups sweetened coffee
4 eggs, separated
4 teaspoons Creme de Cacao
grated nutmeg
- In a saucepan over low heat, whisk together milk, light cream and coffee.
- When mixture in hot, but not boiling, beat in egg yolks.
- Cook until mixture thickens
- Strain and let cool
- Stir in Creme de Cacao
- Beat egg whites until stiff, fold into mixture
- Pour into cups or glasses, sprinkle with nutmeg.
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Caffe' al Grand Marnier
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- 6 cl/60 ml of Grand Marnier
- 1 tsp. of sugar
- 20 CL/ 200 ml of hot coffee
- Whipped cream
- Fine grated orange peel
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- Place the Grand Marnier and sugar in a glass
- Add the coffee and stir.
- Carefully cover the surface with orange peel.
- Drink without stirring.
- Serves one.
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Caffe' al Cointreau
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- 6 Cloves
- A small piece of orange peel
- 15 cl/150 ml of Cointreau
- 15 cl/150 ml of Rum
- 150 cl/1.5 liters of hot coffee
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- Place the cloves, the orange peel, the Cointreau and the Rum in a heat resistant container and flambé for a few minutes
- Add the coffee.
- Serve into cups immediately.
- Serves 6/8 people
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Moka calda al cognac
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- 6 CL/ 60 ml of fine Cognac
- 1 tsp. of sugar
- 25 cl/250 ml of hot coffee
- 25 cl/250 ml of hot chocolate
- 6 tbs. of cream
- Grated chocolate.
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- Stir together the Cognac, sugar, hot coffee and chocolate
- reheat gently, without boiling
- Pour the mixture into two Cognac Glasses.
- Whip the cream and spread over the surface
- Sprinkle grated chocolate on top.
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Caffe' Bahamas
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- 6 CL/ 60 ml of orange liqueur
- 1 tsp. of sugar
- 25 cl/250 ml of hot coffee
- Whipped cream
- 6 tbs. of cream
- Grated chocolate.
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- Pour the orange liqueur and sugar into a heated cocktail glass
- Cover with whipped cream and grated chocolate
- Serve without stirring.
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Hot Kahlua Mocha (Serves 2)
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Ingredients
30ml Kahlua liqueur
100gms plain chocolate
1 cup hot black coffee
90ml thickened, lightly whipped cream
A few chocolate coated coffee beans
Preparation
Slowly melt chocolate in a not too hot saucepan being careful not to burn it, and gradually add the coffee and liqueur as you gently heat. Pour the liquid into two warmed brandy balloons and spoon the cream on top. Decorate with chocolate coated coffee beans. |
Coffee Jamaica (Serves 6)
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Ingredients
5 cups hot black coffee
60ml Tia Maria
30ml white rum
150ml thickened cream, lightly whipped
Preparation
Put all Ingredients except cream into a saucepan and warm slowly, being careful not to boil the liquid. Warm six brandy glasses and pour the warmed liquid into each. Now add cream to each glass and serve. |
Cafe Brulot (serves 2)
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2 cl of Cognac (a little more than 1/4- cup)
2 cloves
1 stick of cinnamon
grated orange peel
grated lemon peel
2 spoonfuls of sugar
25 cl of strong coffee (2 cups full for 2/3)
whipped cream for decoration
In a copper saucepan mix cognac, cloves, cinnamon, grated orange and lemon peels, sugar. Heat it on the stove. Flambe and stir. Meanwhile, make the two cups of very strong and hot coffee. Filter the cognac, pour it on the coffee and decorate all with whipped cream, or, if preferred, the cream can be served separately.
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Cafe Brulot (hot) #2
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3 cups Louisiana coffee (with chicory)
1/2 cup orange flavored liquor
1/4 cup brandy
1 tablespoon brown sugar
1 cinnamon stick
5 whole cloves
1 orange rind - slivered thinly
1 lemon rind - slivered thinly
- Place sugar, cinnamon, cloves and rinds in a skillet, heat until sugar begins to dissolve.
- Add orange liquor and brandy, continue to heat
- When hot, fill a metal ladle with liquid, and carefully ignite.
- Carefully add back to skillet, to ignite liquid in skillet.
- After Flame goes out, add coffee.
- Continue to heat
- When hot, serve.
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Cafe Brulot #3
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A warming and soothing drink.
1 large brandy snifter, preheated
1 1/2 jiggers cognac
1 teaspoon sugar
1 or 2 whole cloves
1 stick cinnamon
1 strip each of orange and lemon peel
10 ounces medium roast brewed coffee
1/2 jigger Grand Marnier
Put all ingredients except the coffee and the Grand Marnier in a small saucepan and warm gently over low heat for two minutes, or until the mixture becomes aromatic. Stir in the coffee. Strain into the warm brandy snifter. Stir in the Grand Marnier. Serves one. |
Kioki Coffee
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A drink blending strong coffee with the combined kick of brandy and Kahlua.
1 12-ounce coffee mug, preheated
1 cup French Roast brewed coffee
1 jigger brandy
1 jigger Kahlua or other good quality coffee liqueur
1/4 cup lightly whipped cream
Pour hot coffee into the heated mug. Add the coffee, brandy, and Kahlua and stir well. Top with whipped cream. Serves one. |
Bailey's Irish Cream Coffee
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This drink can sometimes have a jigger of creme de cacao and 1/4 teaspoon of Frangelico added to the glass, depending on the bartender.
1 12-ounce wine glass, preheated
10 ounces medium roast brewed coffee
1 1/2 jiggers Bailey's Original Irish Cream
1/4 cup heavy cream, whipped until stiff peaks form
Ground cinnamon (optional)
Pour hot coffee into the heated glass. Add the Bailey's and mix well. Top with a mound of whipped cream and a few dashes of cinnamon if desired. Serves one.
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Cafe Royal
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This very intensely flavored drink is also known as Cafe Gloria. The presentation should win "oohs" and "aahs."
1 12-ounce wine glass, preheated
10 ounces French Roast brewed coffee
1/2 teaspoon granulated sugar
1 cube sugar
1 1/2 jiggers brandy
Pour the hot coffee in the heated wine glass. Stir in the half teaspoon of sugar to dissolve. Place the cube of sugar in a small, warmed bowl and add the brandy. Ignite the brandy and immediately pour into the coffee, allowing the flames to burn off the alcohol. Stir into the hot coffee. Serves one. |
Frangelico Coffee
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1 12-ounce wine glass, preheated
10 ounces full city roast brewed coffee
1 1/2 jiggers Frangelico liqueur
1/4 cup lightly whipped cream
Pour hot coffee in the heated wine glass and stir in the Frangelico. Top with the whipped cream.
Serves one/ |
Chocolate-Hazelnut Coffee
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A creamy blend of rich chocolate and hazelnuts makes this drink addictive. If you want to make it truly decadent, top with whipped cream and a dusting of cocoa powder.
1 12-ounce wine glass, preheated
10 ounces medium roast brewed coffee
1 jigger Godiva chocolate liqueur
1 jigger hazelnut liqueur
Pour hot coffee in the heated wine glass and stir in the two liqueurs. Serves one. |
Amaretto Coffee
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1 large brandy snifter, preheated
10 ounces medium roast brewed coffee
1 1/2 jiggers Amaretto liqueur
1/4 cup lightly whipped coffee
1/2 teaspoon toasted, sliced almonds (optional)
Pour hot coffee in the heated brandy snifter and stir in the liqueur. Top with whipped cream and almonds, if desired. Serves one. |
Cafe Diablo
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This showy drink combines spiced brandy, Grand Marnier, and a strong African roast such as Kenyan or Sumatran. Mason's Restaurant used to create this popular drink tableside, using a saucepan and igniting the brandy before ladling the potent drink into a demitasse cup. It is no longer available at the restaurant (for the obvious fire-hazard reasons), but can certainly be recreated in your own home for special guests. The proportions have been changed to accommodate a coffee mug.
1 12-ounce coffee mug, preheated
2 cubes sugar
1 1/2 jiggers brandy
1/2 jigger Grand Marnier
5-8 whole cloves
1 strip orange peel
1 strip lemon peel
8 ounces Kenyan or Sumatran brewed coffee
Gently heat all of the ingredients except the coffee in a chafing dish or, if one is not available, a saucepan. Pour the hot coffee into coffee mug. The brandy should begin to release its aroma after a few minutes. At this point, ignite the brandy and allow the flames to burn for 15-20 seconds, then ladle the brandy mixture over the hot coffee. Mix the coffee and brandy together. Serves one. |
White Russian Coffee
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One brewed pot of French Vanilla or Crème Brulee coffee, 1 cup heavy cream, 1½ cups coffee flavored liqueur, Garnish: chocolate shavings, ground chocolate, or cocoa mixed with powdered sugar.
Brew coffee, then stir into it heavy cream and liqueur. Top with garnish of ground chocolate or cocoa, or chocolate shavings.
Makes 12 5-ounce servings.
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Coffee Recipes 