Ingredients:
1/2 c Half-and-half
1/2 c Freshly brewed espresso
2 tb Brandy
2 tb White rum
2 tb Dark creme de cacao
Sugar
How To:
Whisk half-and-half in heavy small saucepan over high heat until frothy, about 3 minutes.Divide espresso coffee between 2 cups. Add half of brandy and creme de cacao to each cup.Re-whisk half-and-half and pour into cups. Sweeten to taste with sugar.
Ingredients:
1/4 c Instant espresso or instant dark-roast coffee
2 c Boiling water
1/2 c Heavy cream, whipped
Cinnamon, nutmeg, or finely shredded orange peel
How To:
Dissolve coffee in boiling water. Pour into small, tall cups filling only about half full. Offer sugar. Now pass whipped cream-- everyone adds a spoonful, dashes It with cinnamon, nutmeg, or orange peel, then folds the cream into coffee
Ingredients:
1/3 c Powdered non-dairy creamer
1/3 c Sugar
1/4 Dry instant coffee
1 Or 2 orange hard candies (crushed)
How To:
Blend all ingredients together in mixer. Mix 1 Tb with 3/4 cup hot water. Store in airtight jar.
Ingredients:
3 c Hot Strong Coffee
6 tb Molasses
6 tb Dark Rum (If Desired)
Whipped Cream
Nutmeg (Freshly Ground)
How To:
Combine coffee and molasses in a saucepan. Heat, stirring, until molasses is dissolved and coffee is very hot. Do not allow to boil. If desired place 1 Tbls. rum in each mug. Add coffee. Top with whipped cream; sprinkle with nutmeg. Do not stir before drinking.
Ingredients:
1/4 c Instant espresso
1/4 c Instant cocoa
2 c Boiling water
Whipped cream
Finely shredded orange peel or ground cinnamon
How To:
Combine coffee and cocoa. Add boiling water and stir to dissolve. Pour into demitasse
cups. Top each serving with whipped cream and shredded orange peel. Serves 6 to 7.
Cafe Vienna Look-alike
Ingredients:
1/2 c Instant coffee
2/3 c Sugar
2/3 c Non-fat dry milk
1/2 ts Cinnamon
1 pn Cloves
1 pn Allspice
1 pn Nutmeg
How To:
Blend in blender until very fine powder. Use 2 teaspoons per cup
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.
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
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.
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.
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.
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.
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
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
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.
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.
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.
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
Black Forest coffee and Cake 
Arabian Coffee Pot 
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.
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.
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.
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.
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.
Before you can enjoy a cup of coffee you need to do preparation.For sure now no need go through the grinding,brewing and separation process.
What you need to do is get a coffee machine.
The IMPRESSA Z5 chrome is a fully automatic espresso and coffee machine which prepares specialities such as cappuccino at the touch of a button. A chrome-plated, elegant looking front made of solid aluminium arches toward the user; the operating elements are arranged clearly. Also check suplimente. The IMPRESSA Z5 chrome is lly automatic espresso and coffee machine which very quiet.
The Saeco Etienne Louis espresso coffee machine looks rather futuristic and unconventional. Created by Swiss designer Carlo Borer's imagination, this coffee machine does function as a coffee machine. The cover of Etienne Louis is a steel sphere, whereas the spikes and the supports are made from polished aluminium. The removable upper half of the sphere hides the removable water tank. You can brew one or two cups of espresso.
The Philips Senseo Coffee Machine brings a whole new meaning to the phrase 'the perfect cup of coffee'.It took more than 10 years in development and market research, the protected Senseo coffee-brewing system automatically uses the perfect amount of water and ensures the water passes through the Senseo coffee pods quickly and evenly, maximizing the taste and flavor from the coffee beans.
The Melitta MES2 One:One coffee maker is simple to use and makes a great cup of coffee. It uses pods for the coffee grounds, which Seattle’s Best, Starbucks and moany more make so you’ll have lots of options to pick from. If you’re looking for one cup coffee machine the Melittla One:One is your best bet.
