CAFE BAHIA
2 cups strong coffee
1/4 cup chocolate syrup
2 tablespoons of brandy
2 tablespoons of coffee flavored liqueur
1/8 teaspoon nutmeg
1/2 cup whipping cream (heavy cream)
2 tablespoons orange flavored liqueur
grated sweet chocolate or orange peel
1 ounce Baileys Irish Cream to 10 ounces of above
in a small saucepan, heat coffee, chocolate syrup, brandy, coffee liqueur, and nutmeg. whip cream until stiff. fold in orange liqueur. pour coffee mixture into four mugs, top with whipped cream then with chocolate or orange peel.
MICROWAVE IRISH COFFEE
3 tablespoons Irish whisky in 8 ounce stemmed glass
1 to 2 teaspoons sugar
add coffee to fill 6 ounces
microwave on high until hot
top with whipped cream
variations:
substitute Irish Mist Liqueur for Irish whiskey
another recipe uses 1 jigger (ounce) Irish whiskey
HOT JAMAICAN COFFEE
1 cup hot coffee
2 tablespoons heavy cream
2 tablespoons dark brown sugar
1/2 teaspoon vanilla
1/4 teaspoon allspice
whipped cream or cinnamon sticks for garnish
To two cups, pour in coffee, adding half of cream, brown sugar, vanilla and allspice. Mix until smooth. Garnish.
IRISH CAPPUCCINO
1 shot espresso
1 shot of steamed Irish Cream
Frothed milk
CALYPSO COFFEE
4 ounces hot coffee
1 1/2 ounces Tia María
1/2 ounce dark rum
2 ounces heavy cream
Pour coffee into Irish coffee glass. Add Tia María, rum, and stir. Carefully pour cream over back of teaspoon to float on top of drink.
CANDLE IN THE WINDOW
2 oz light rum
2 teaspoons bourbon
1 teaspoon dark creme de cacao
1 teaspoon cherry brandy
4 oz hot coffee
2 oz heavy cream
Pour all alcohol and coffee into Irish coffee glass. Pour cream like in above recipe.
CARIBBEAN COFFEE
4 oz hot coffee
1 teaspoon granulated sugar
2 oz dark rum
2 oz heavy cream
Pour coffee into Irish coffee glass. Add sugar and dissolve it. Add rum and stir. Pour cream and float it.
COFFEE ROYALE
4 oz hot coffee
1 teaspoon granulated sugar
2 oz brandy
2 oz heavy cream
Pour coffee into Irish coffee glass. Add sugar, brandy and stir. Float cream.
COMFORTING COFFEE
4 oz hot coffee
1 oz Southern Comfort
1 oz bourbon
1 teaspoon dark creme de cacao
2 oz heavy cream
Pour coffee into Irish coffee glass. Add alcohol and stir. Float cream.
DeRosier’s 19th HOLE
1 oz añejo rum
1/2 oz bourbon
2 teaspoons dark creme de cacao
2 teaspoons Drambuie
4 oz hot coffee
2 oz heavy cream
Pour alcohol and coffee into Irish coffee glass. Float cream.
FIVE BEFORE FLYING
1/2 oz bourbon
1/2 oz Southern Comfort
1/2 oz creme de bananes
2 teaspoons brandy
2 teaspoons white creme de cacao
4 oz coffee
2 oz heavy cream
Pour alcohol and coffee into Irish coffee glass. Float cream.
GOOD GOLLY
1 1/2 oz dark rum
1/2 oz Galliano
2 teaspoons dark creme de cacao
4 oz hot coffee
2 oz heavy creme
Pour alcohol and coffee into Irish coffee glass. Stir well. Float cream.
HOT MOLLIFIER
1 1/2 oz dark rum
1 oz Tia María
4 oz coffee
2 oz heavy cream
Pour alcohol and coffee into Irish coffee glass. Stir. Float cream.
HOT PENNY RUM
1 1/2 oz añejo rum
1/2 oz bourbon
2 teaspoons dark creme de cacao
4 oz hot coffee
2 oz heavy cream
Pour alcohol and coffee into Irish coffee glass. Stir. Float cream.
HOT PIPER
2 oz tequila
2 teaspoons lemon juice
1/2 oz dark creme de cacao
4 oz hot coffee
Pour alcohol, lemon juice and coffee into Irish coffee glass. Stir.
IRISH COFFEE
4 oz hot coffee
1 teaspoon granulated sugar
2 oz Irish whiskey
2 oz heavy cream
Pour alcohol, sugar, and coffee into Irish coffee glass. Stir. Float cream.
ITALIAN COFFEE
4 oz hot coffee
1 1/2 oz amaretto
1/2 oz brandy
2 0z heavy cream
Pour alcohol and coffee into Irish coffee glass. Stir. Float cream.
MEXICAN COFFEE
4 oz hot coffee
2 oz Kahlua
2 oz heavy cream
Pour alcohol and coffee into Irish coffee glass. Stir. Float cream.
MONASTERY COFFEE
4 oz hot coffee
1/2 teaspoon granulated sugar
2 oz Benedictine
2 oz heavy cream
Pour alcohol, sugar, and coffee into Irish coffee glass. Stir. Float cream
MONK'S ROPE COFFEE
4 oz hot coffee
1 1/2 oz Frangelico
1/2 oz creme de cacao
2 oz heavy cream
Pour alcohol and coffee into Irish coffee glass. Stir. Float cream.
MORLEY'S DRIVER
1 1/2 oz dark rum
1/2 oz cherry brandy
2 teaspoons dark creme de cacao
4 oz hot coffee
2 oz heavy cream
Pour alcohol and coffee into Irish coffee glass. Stir. Float cream.
Coffee!!!
PRINCE CHARLES COFFEE
4 oz hot coffee
2 oz Drambuie
2 oz heavy cream
Pour alcohol and coffee into Irish coffee glass. Stir. Float cream.
RITCHIE RITCHIE
1 1/2 oz añejo rum
2 teaspoons dark creme de cacao
2 teaspoons white creme de cacao
4 oz hot coffee
2 oz heavy cream
1/4 teaspoon ground cinnamon
Pour alcohol and coffee into Irish coffee glass. Stir. Float cream and dust with cinnamon.
SOUTHFORK COFFEE
4 oz hot coffee
1 1/2 oz bourbon
1/2 dark creme de cacao
2 oz heavy cream
Pour alcohol and coffee into Irish coffee glass. Stir. Float cream.
CINNAMON TOAST
1 1/2 oz Bailey's Irish Cream
2 oz Tia María
2 teaspoons creme de cacao
4 oz hot coffee
Whipped cream and cherry
Pour alcohol and coffee into Irish coffee glass. Stir. Add toppings
ALPINE MOCHA
4 oz hot chocolate and coffee
2 oz hot water
2 oz coffee
hot chocolate powder for 4 oz
2 oz Kahlua
2 oz Frangelico
1 oz Peppermint Schnapps
Whipped cream and cherry
Pour alcohol and coffee into Irish coffee glass. Stir. Add toppings.
B52 COFFEE
4 oz hot coffee
2 oz Bailey's Irish Cream
2 oz Grand Marnier Liqueur
Whipped cream and cherry
Pour alcohol and coffee into Irish coffee glass. Stir. Add toppings.
MUGS O'CHEER
1/2 cup whipping cream
1 tablespoon instant coffee powder
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
few grains powdered cloves
6 tablespoons chocolate syrup
Hot coffee
Cinnamon sticks
Combine cream, instant coffee, sugar and spices; chill several hours. Whip until stiff. Put one tablespoon chocolate in each of 6 mugs. Fill mugs with coffee and stir. Top with whipped cream, use sticks to stir.
ITALIAN BRANDIED COFFEE
Serve 1 1/2 ounces brandy per coffee serving and top with whipped cream.
KINGS COFFEE
6 oz. brandy
6 cups of hot double strength coffee
6 dashes cinnamon
3/4 cup whipped cream
crushed ice
Add cinnamon to coffee and chill. Pour into 6 chilled glasses full of crushed ice. Add 1 ounce brandy to each. Top with whipped cream.
EASTERN COFFEE
6 dashes cardamom
6 cups hot double strength coffee
6 teaspoons brandy
3 teaspoons sugar
In 6 cups add coffee, cardamom, and sugar. Top with brandy.
“CAPPUCCINO” according to one book
6 oz brandy
6 teaspoons ground sweet chocolate
1 1/2 teaspoons instant coffee
6 teaspoons sugar
1 quart hot milk
In 6 glasses add chocolate, coffee and sugar. Add milk to one inch of brim and top with one ounce of brandy.
Molotov Cocktails
Germaine A. L'Eveque germaine@cs.columbia.edu
1 qt. vanilla ice cream
2 cups double strength coffee
1 qt. vodka
Mix ingredients in blender (must to in at least two batches to fit all
ingredients). Sprinkle top of each portion with a little ground
cinnamon or nutmeg.
Out Of This World Irish Coffee
Sallijan Snyder jsnyder@scdt.intel.com
strong black coffee
brown sugar (I use dark brown)
your favorite Irish
unsweetened (or slightly sweetened) whipped cream
I won't give proportions as I vary these depending on my drinking
mood: if I want to drink several during an evening, I use less
whiskey; if I want to get to sleep, I weaken the coffee a bit or
use more whiskey. In fact, my usual home-brew coffee is half & half
decaf and French Roast.
P&D's Irish coffee
Pete Bellas bellas@ttidca.tti.com
1 shot Old Bushmills
1 shot Irish Cream
1/2 shot Irish Mist
2 tsp. sugar
In a large mug place all the ingredients and fill with strong brewed coffee.
Top with whipped cream and a sprinkle of shaved chocolate
Spanish Coffee
Toki Noguchi tokin@hpmwmat.sr.hp.com
1 lemon wedge
1 Tbsp brandy
1 1/2 oz. of Kahlua (jigger)
sugar
coffee
whipped cream
Rub lemon around the rim of the glass, then dip into a dish of sugar.
In front of and alcohol burner or Sterno, rotate the glass over the flame
to caramelize the sugar. Place spoon on glass to prevent cracking.
Warm brandy in a pan or a chafing dish. Pour into glass and ignite.
Add jigger of Kahlua and ignite.
Pour in hot coffee, leaving about 1 1/2".
Add whipped cream, level to the top of the glass.
Variations:
Dutch Coffee
Same procedure as the Spanish coffee substituting Vandermint
for Kahlua and brandy.
French Coffee
Same procedure as Spanish coffee substituting Grand Marnier
for Kahlua and brandy.
Irish Coffee
Same procedure as Spanish coffee substituting Irish Whiskey
for Kahlua and brandy.
Israeli Coffee
Same procedure as Spanish coffee substituting Sabra
for Kahlua and brandy.
Italian Coffee
Same procedure as Spanish coffee substituting Amaretto
for Kahlua and brandy.
Jamaican Coffee
Same procedure as Spanish coffee substituting Rum for Kahlua.
Roman Coffee
Same procedure as Spanish coffee substituting Galliano for Kahlua.
Cafe Royale
Same procedure as Spanish coffee substituting Brandy for Kahlua and brandy.
Cafe Brûlot
Pete Bellas bellas@ttidca.tti.com
7 sugar cubes
8 oz. brandy (6 jiggers)
1 lemon twists
2 orange twists
2 cinnamon sticks
10 whole cloves
4 cups strong, hot coffee
Place all ingredients except coffee in a chafing dish. Heat gently,
stirring constantly until well warmed.
Ignite and allow to burn for 1 minute.
Slowly pour in coffee.
Ladle coffee into demitasse cups, being careful not to get any of the
spices into the cups.
Cafe Diable
Pete Bellas bellas@ttidca.tti.com
2 tbs. sugar
5 oz. dark rum or brandy
2 orange twists
10 whole cloves
2 1" cinnamon sticks
5 cups strong, hot coffee
Place all ingredients except the coffee in a chafing dish. Heat gently,
stirring constantly.
Ignite and allow to burn for 1 minute.
Slowly add coffee.
Ladle into cups, remove the spices.
Serves 46
Mocha Brandy
Pete Bellas bellas@ttidca.tti.com
1 cup milk
3 heaping tsp. Nestle Quik
1/4 cup strong coffee
1 1/2 oz (jigger) brandy
sugar
whipped cream
Heat milk and stir in Quik.
Combine hot chocolate, coffee and brandy.
Stir in desired sugar and top with whipped cream.
Almeria
From The Barkeepers Helper.
11/2 oz. run
1 oz. brandy
1 oz. coffee
1 egg white
Blend the ingredients with ice cubes. Strain into a glass.
Bourbon Fog
From The Barkeepers Helper.
1 quart bourbon
1 quart strong coffee
\mc1 quart vanilla ice-cream
Chill the coffee. Mix all the ingredients in a punch bowl. Serve with
a small amount of ice.
Cafe Amaretto
From The Barkeepers Helper.
1/2 oz. Amaretto
1/2 oz. Kahlua
1 cup hot coffee
whipped cream
Pour the liqueurs into the coffee and top with the whipped cream.
Cafe Royal
From The Barkeepers Helper.
sugar cube
brandy
coffee
Put sugar cube well soaked in brandy in a teaspoon: ignite. When flame is
out, drop into the coffee.
Iced Coffee Fillip
From The Barkeepers Helper.
2 teaspoons Kahlua
cooled strong coffee
Mix together in a glass and chill before serving.
Italian Coffee
From The Barkeepers Helper.
11/2 oz. Amaretto
11/2 teaspoon coffee ice cream
Mix the above in a glass and fill with hot coffee. Sprinkle with ground
coriander.
Jamaican Coffee
\
From The Barkeepers Helper.
1 oz. coffee brandy
1 oz. light rum
Mix together in a glass. Fill the glass with hot coffee. Sprinkle with
nutmeg.
Mexican Coffee
From The Barkeepers Helper.
1 oz. Kahlua
1/2 oz. tequila
very hot coffee
whipped cream
Mix the liquids in a glass. Top with the whipped cream.
COQUITO (Puerto Rican Eggnog)
1 c. coconut milk (Coco Lopez)
1 c. condensed milk
1 tbl. vanilla
1 c. white rum
4 egg yolks
cinnamon to taste
Mix all ingredients in blender. Chill. Serve as
liquor for it is very sweet.
Kahlua and Cream
1/2 ounce creme de cacao
1/2 ounce coffee syrup
1 1/2 ounces espresso
8 ounces half and half
Whipped cream
Combine syrups and espresso in 12 ounce cup.
Steam half and half to 150160 degrees, add to cup and stir. Top with
whipped cream.
Do you know Wiener Melange?
It's made like this:
Take a big cup (or Irish Coffee glass), put in one tablespoon
of chocolate liqueur (or chocolate sauce if you don't want the
alcohol). Top up with *hot* coffee till 1 inch from the top.
Pour slightly whipped cream (sweetened) on top, sprinkle some
cocoa powder over it and serve right away.
If you're looking for lowfat, replace the whipped cream with
milk froth (cook milk in a small pan, use a whisk to create
froth, put only froth on coffee).
Irish coffee is basically the same, but then made with whiskey;
put 2 tablespoons of Irish whiskey in IC glass, top up with
hot coffee, put whipped (sweetened) cream on top.
Devil's coffee: put some *finely* chopped ginger (the ginger
you buy in jars, which is sweetened to conserve it) in the
glass with some brown sugar, top up with coffee and cream.
Put some tiny pieces of ginger on the cream for decoration.
Tip: try putting the ginger through the garlic press.
Cafe Royale:
You need a cup of good, black coffee, a sugar cube and a little brandy.
Pour a little (1T) brandy over a sugar cube in a tablespoon. Warm the
spoon (a candle works nicely here) and then light the brandy. Let it burn
for a few seconds to caramelize the sugar slightly. Drop the flaming
mixture into the coffee, stir and enjoy!
I suspect I like this so much partly because it's so much fun to do, but
also it's really not very alcoholic at all => you can have a couple of
these and still drive for instance. ( 2Tbls = 1/2 of 1oz shot )
Other party coffee favorites include Irish, Spanish and other liqueur
drinks good ``coffee friendly'' flavours include brandy, khalua, Irish
mist and whiskey creams. Don't forget to have a large pot of vanilla ice
cream and/or whipped cream nearby as well.
From newstand.syr.edu!travelers.mail.cornell.edu!news.kei.com!sol.ctr.columbia.edu!math.ohio-state.edu!scipio.cyberstore.ca!vanbc.wimsey.com!unixg.ubc.ca!hollebon Wed Oct 12 16:28:27 1994
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From: hollebon@chem.ubc.ca (Bruce Hollebone)
Newsgroups: rec.food.drink.coffee
Subject: Re: Coffee and liquor?
Date: 8 Oct 1994 01:09:42 GMT
Organization: University of British Columbia, Vancouver, B.C., Canada
Lines: 30
Message-ID: <374rgm$cid@nntp.ucs.ubc.ca>
References: <1994Oct7.125325.29125@cc.usu.edu>
NNTP-Posting-Host: chem.ubc.ca
In article <1994Oct7.125325.29125@cc.usu.edu>,
869883 Denys Damon <slrt7@petersboro.declab.usu.edu> wrote:
>I'm interested in finding out which, if any, liquors are best mixed
>with coffee (for flavor) and which blends of coffee go best with them.
>If you have any ideas, comments or recommendations then I would be
>greatly thankful for them since I have never tried this before. Thanks.
>
One of my favorites at parties, the classic Caf{\'e} Royale:
You need a cup of good, black coffee, a sugar cube and a little brandy.
Pour a little (1T) brandy over a sugar cube in a tablespoon. Warm the
spoon (a candle works nicely here) and then light the brandy. Let it burn
for a few seconds to caramalize the sugar slightly. Drop the flaming
mixture into the coffee, stir and enjoy!
I suspect I like this so much partly because it's so much fun to do, but
also it's really not very alcoholic at all => you can have a couple of
these and still drive for instance. ( 2Tbls = 1/2 of 1oz shot )
Other party coffee favorites include Irish, spanish and other liqueur
drinks---good ``coffee friendly'' flavours include brandy, khalua, irish
mist and whiskey creams. Don't forget to have a large pot of vanilla ice
cream and/or whipped cream nearby as well.
Here's mud in your eye!
--
Bruce Paul Hollebone | Dept. Chemistry, University of British Columbia
hollebon@chem.ubc.ca | 2036 Main Mall, Van., BC, Canada, V6T 1Z1 (604) 822-2477
From newstand.syr.edu!travelers.mail.cornell.edu!news.kei.com!sol.ctr.columbia.edu!howland.reston.ans.net!news.sprintlink.net!tequesta.gate.net!gate.net!c_farer Wed Oct 12 16:29:15 1994
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From: c_farer@news.gate.net (Wade Scholine)
Newsgroups: rec.food.drink.coffee
Subject: Re: Coffee and liquor?
Date: 9 Oct 1994 13:36:03 -0400
Lines: 43
Message-ID: <c_farer.781723079@gate.net>
References: <1994Oct7.125325.29125@cc.usu.edu>
NNTP-Posting-Host: hopi.gate.net
slrt7@petersboro.declab.usu.edu (869883 Denys Damon) writes:
>I'm interested in finding out which, if any, liquors are best mixed
>with coffee (for flavor) and which blends of coffee go best with them.
>If you have any ideas, comments or recommendations then I would be
>greatly thankful for them since I have never tried this before. Thanks.
Well, there is a school of thought that abhors adulterating good coffee
with alcohol: I sometimes subscribe to this. And then again sometimes
not.
Bailey's Irish Cream is a perennial favorite in coffee. Someone recently
mentioned foaming it and mixing with espresso for a cappucino-like
concoction. Irish coffee consists of strong coffee with Irish whiskey,
sugar, and whipped cream. Try substuting scotch for the Irish.
A decadant concotion is Athol Brose: mix 1/2 cup each of good scotch
and heavy cream, add several tablespoons of honey, and warm just enough
that it can be homogenized. Drink it as-is or in coffee. Try a similar
concoction with Cognac and raw sugar.
Many liquers can be mixed with coffee. Some friends of mine swear
by coffee & Sambuca, to which they add cream. Coffee and Grand Marnier
is a clear win. A good chocolate liquer can blow the doors off of any
'chocolate' flavored coffee that you can buy in the coffee boutiques.
On reflection, I suppose that most forms of distilled spririts can
make a good mix with coffee (and I haven't even mentioned rum,
that incredible catch-all category of liquor which includes everything
distilled from fermented sugar cane juice). There are a few obvious
things to stay away from, like gin and probably tequila, and I have
a hard time imagining any happy circumatances resulting from a mixture
of coffee with melon liquer. With a little common sense you should be
able to come up with a mixture that most anyone of good taste could
enjoy.
--
Wade L. Scholine | Once upon a time, four AMPHIBIOUS HOG
c_farer associates, inc. | CALLERS attacked a family of DEFENSELESS,
Delray Beach, FL. | SENSITIVE COIN COLLECTORS and brought DOWN
| their PROPERTY VALUES!!
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Date: Tue, 13 Sep 94 09:44:59 +0200
From: dijcks@ims-tc.ce.philips.nl (Stephanie v. Dijck)
Message-Id: <9409130744.AA06884@ims-tc.ce.philips.nl>
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To: jdimpson@mailbox.syr.edu
Subject: Re: Espresso?
Newsgroups: rec.food.cooking
References: <35024h$eda@newstand.syr.edu>
In rec.food.cooking you write:
>Sorry, my sender is giving me a hard time. I'd like to
>reiterate. Does anyone have any non-alcoholic espresso based coffee
>recipes? I know all of the traditonal recipes, like latte and capp-
>uccino, but I am interested in trying something more exotic.
>Thanks
>Jeremy
Hi Jeremy,
Do you know Wiener Melange?
It's made like this:
Take a big cup (or Irish Coffee glass), put in one tablespoon
of chocolate liqueur (or chocolate sauce if you don't want the
alcohol). Top up with *hot* cofee till 1 inch from the top.
Pour slightly whipped cream (sweetened) on top, sprinkle some
cocoa powder over it and serve rightaway.
If you're looking for low-fat, replace the whipped cream with
milk-froth (cook milk in a small pan, use a whisk to create
froth, put only froth on coffee).
Irish coffee is basically the same, but then made with whiskey;
put 2 tablespoons of irish whiskey in IC glass, top up with
hot coffee, put whipped (sweetened) cream on top.
Devil's coffee: put some *finely* chopped ginger (the ginger
you buy in jars, which is sweetened to conserve it) in the
glass with some brown sugar, top up with coffee and cream.
Put some tiny pieces of ginger on the cream for decoration.
Tip: try putting the ginger through the garlic press.
Hope these recipes are what you were looking for. They're
not really exotic, but very nice.
Enjoy!
Stephanie :) van Dijck
'Haast je als je tijd hebt, dan heb je tijd als je haast hebt'