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
*******************************************************************
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!!
***********************************************************************
In article <AV0ikeXNLvD0073yn@cybrdrom.com>, thomasmc@cybrdrom.com wrote:
> In article <38mrqm$eph@cronkite.seas.gwu.edu>,
> magz@gwis2.circ.gwu.edu (Danial Magnolia) wrote:
> >
> >: : >I thought it would be a great idea to brew some cinnamon through the
> >: : >filter with the coffee. But the water wouldn't go through as fast
as the
> >: : >coffee maker was putting it out. So the filter filled up and the slop
> >: : >poured all over the machine and the floor. Don't people use
cinnamon all
> >: : >the time in brewing? Why did it fill up? (The stuff that did manage to
> >: : >get through (abt a half cup at most) was DELICIOUS!)
> >
> >: : >BTW, it was ground cinnamon. In my little dorm room 4-cup krups
> >: : >coffeemaker.
> >
> >: mixed in with the coffee in my drip basket. not a good idea...oh well.
> >: the cinnamon stick is a nice idea, good call. ;)
> >
> > ME TOO... HOW MANY OTHERS HAVE THOUGHT THIS WAS A GOOD IDEA?
>
> I add just a sprinkle of ground cinnamon and a little piece
> of vanilla bean to the coffee beans before grinding them.
> Goes through the filter just fine for me.
> An almond or hazelnut is nice, too.
>
> --- Thomas McCullock thomasmc@cybrdrom.com (192.94.51.94)
I have a friend who spent a couple of years in Morocco with the Peace
Corps. She made some "Moroccon-style" coffee for me once. It was a very
strong cup,almost espresso-like. She added some ground cinammon, ginger,
and a dash of black pepper in with the grounds. It was absolutely the
best cup of coffee I've had-it was rich and satisfying, like a delicious
meal. I haven't been able to duplicate the taste exactly myself yet, but
I've not had any problems with clogged filters or anything. That may be
because I've only tried to make 2-3 cups at a time(in a 10 cup drip coffee
maker) and there wasn't enough water to back up and cause a problem. I
should point out that it's very easy to add too much spice, which
overwhelm the coffee flavor and creates an unpalatable drink. I haven't
done all that much experimentation yet, but I bet that half a teaspoon
each of ginger and cinammon would be plenty for a pot of coffee, dependFrom newstand.syr.edu!travelers.mail.cornell.edu!news.kei.com!sol.ctr.columbia.edu!news.msfc.nasa.gov!cs.utk.edu!menkar.cs.utk.edu!biery Mon Oct 17 17:25:35 1994
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From: biery@menkar.cs.utk.edu (Sarah Biery)
Newsgroups: rec.food.drink.coffee,alt.food.coffee,alt.coffee
Subject: Re: REQ: Syrup Recipie
Followup-To: alt.food.coffee
Date: 13 Oct 1994 04:27:19 GMT
Organization: University of Tennessee, Knoxville
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Distribution: world
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Xref: newstand.syr.edu rec.food.drink.coffee:4321 alt.food.coffee:764 alt.coffee:4649
In article <37e5hr$kit@news-feed-1.PeachNet.EDU>, clydew@wellfleet.com writes:
|>
|> Alright, I'm hooked. I've tried some caramel syrup coffe flavoring from
|> Barnies and I love it. Does anyone have a good caramel syrup recipie that I
|> can use to flavor my coffee? I've checked all my cook books but all I come up
|> with is caramel dessert sauces that are too thick and sweet.
|>
|> I'm too cheap to pay for a bottle when I'm sure I can make it for less.
Well, you can make a syrup by heating water and sugar to boiling, then
adding carmel flavoring. Use a 1-2 cups sugar to a cup of water, depending on
how thick you want it. Add as much flavoring as you want. The thinner the
syrup, the more water you'll be adding to your coffee; the weaker the flavoring,
the more sugar you'll get in your coffee. All you're doing is diluting
the flavoring so it's easier to work with.
Or you can use one of the many recipies for carmel sauce, omitting any
dairy products, and dilute the final product to taste with water. Milk will
make your syrup spoil faster, and you might as well just add fresh milk or
cream to your coffee.
To get a nice carmel flavoring in your coffee, without adding extra water
in the process, make hard carmels, again omitting any dairy. Form the carmels
by drizzling the hot syrup on wax paper (aluminum foil would probably work,
but DON'T use plastic wrap) so that it's final form is very thin and brittle.
Pound into a powder, and use this as a substitute for sugar in you coffee.
You can get a similar result by adding about a half a teaspoon of your
favorite flavoring to a cup of sugar, mixing well, and then drying the sugar
in a pan over low heat. The sugar will probably clump a little, so it'll
be harder to dissolve, but if you're adding it to fresh brewed coffee, it's
unlikly to cause a problem. BTW: If you like vanilla, you can flavor your
sugar by heating a vanilla bean with sugar over low heat. Store the sugar
with the bean. Be very careful not to over-heat the sugar in either case.
When I say flavoring, I mean the alcohol and water based kind they sell in
super-markets, not the kind they sell in bake stores and gourmet stores for
making candy. I don't think the latter would mix well in the dry sugar,
though I haven't tried it. It would probably work fine in the syrup.
One more thing. The Barnies and Torani syrups use corn syrup, not just
sucrose. If you're really wanting to duplicate their flavors, use a half
a cup (more or less) for every cup of sugar you use to make your syrup. You
can also buy corn sugar (dextrose) in bake shops and brewing supply stores.
Remember that dextrose is much sweeter than sucrose.
-Sarah
From newstand.syr.edu!travelers.mail.cornell.edu!news.kei.com!yeshua.marcam.com!charnel.ecst.csuchico.edu!olivea!news.hal.COM!decwrl!netcomsv!netcomsv!lamgnet!sandy Tue Sep 13 13:21:19 1994
**********************************************************************
>Please I would like any recipes for Thai iced coffee.
>Only Thai place in my area closed.
>Going through withdrawl.
DM>The trick is to make VERY strong coffee. Traditionally, it is espresso
DM>grind, brewed very dark in a regular coffee maker.
Sorry, but that's incorrect! It's not espresso coffee, nor espresso
grind.
The Thai coffee can be bought in most Thai/Asian grocery or market.
The grind is rather coarse (don't be surprised if you find some real
fine stuff mixed in though - it can be very inconsistent). It will
brew to a very dark color, but rather mild tasting. It is not pure
coffee (here, I could be mistaken - just going by childhood memories)
but a mixture of ground coffee and roasted tamarind seeds!
Traditionally, it's served rather sweet over cracked ice. Black iced
coffee (my personal preference) is called "o-leang", while the same
coffee (sweetened) poured over ice, and then topped with canned
evaporated milk as separate layer to be stired in (if desired) is
called "o-yuah".
Now, the same coffee, served hot is usually sweetened and lightened
with condensed milk! IMHO, all variations are quite good - but being
Thai, I'm a little bias!!! <<GRIN>>
DM>Cool it, pour over ice, and add sweetened, condensed milk. A little
DM>sugar doesn't hurt.
See above............
DM>Plain milk, even cream doesn't quite give the same flavor.
That's a fact! Incidentally, Thais don't normally drink milk, and I
guess that's why the canned products are used.
***************************************************************************
ash50842@uxa.cso.uiuc.edu (Andrew "Avumede" Hyatt ) writes:
>cryan@mail.sas.upenn.edu (Casey J Ryan) writes:
>>I was in N'Orleans, this past March. (I spent my 21st birthday there!
>>Yippee!) and I wanted to know if they have a catalog or any way to get
>>there coffee. I LOVED it!!!
>Try your local Asian food store. I dont know why, but they tend to
>carry Cafe du Monde.
For Vietnamese coffee.
You get this little metal filter dingie that sits atop a cup (costs
about $4), put in 1 Tbsp of Cafe du Monde, add hot water, and drip it
into said cup where you have placed a quantity of condensed milk
(maybe 1-2 ounces). Then you stir it up and pour into a glass of ice.
Then you stir it up again till it's cold and drink.
It is terrific, unusual, and has high pipe-smoking-factor (my coinage
for anything where there is a ritual associated with consumption).
Very fun for a small party, since at least half of the people are
likely never to have seen it before. Not so good for a large one
because of the laziness of this host.
I assume that France is the common thread.
Mike
--
*************************************************************************
|Josh Freeman (U56540@uicvm.uic.edu) writes:
|-------------------------------------------
| My son says that there are five types of espresso drinks: espresso,
| americano, latte, mocha, and a fifth which is not cappucino, which he says
| is the same as latte
To say there are "Five types of espresso drinks", are like saying there
are two types of wine, red and white. (actually there is only one type
of wine, red. I'm not quite sure what that sorta clear stuff is :-)
And a Cappucino, while similar to a Latte, is definately not the same
thing.
Here are some types of 'espresso' drinks:
- Espresso = Espresso (nuff said)
- Latte = Espresso + Steamed Milk + slight milk foam cap
- Cappuccino = Espresso + Steamed Milk + Lots of foam
(Usually half steamed milk, half milk foam)
- Espresso Con Panna = Espresso + Whip Cream
- Americano = Espresso + Hot Water
- Mocha = Chocolate Syrup + Espresso + Steamed Milk + Whip Cream
(+ Sprinkles)
- Espresso Macchiato = Espresso + slight milk foam cap
- Latte Macchiato = Steamed Milk + Slight milk foam cap + Espresso
The espresso is poured 'through' the foam on top to
give it a dark 'mark' (macchiato) on top.
And yes, a 'HammerHead' is the same as an Americano, except replace the
Hot Water with brewed coffee.
In Seattle, Latte's are the drink of choice. If you simply order a
"Double Tall", they know you are asking for a double tall Latte. At the
Starbucks in D.C. recently I asked for a "double tall", and they didn't
know what I wanted...
-Robert
__________________________________________________________________________
##### ####### | Robert B. Hess Microsoft Corp.
###### ####### |-----------------------------------------------------
####### ####### | >internet:roberth@microsoft.com
#### ##### #### | One Microsoft Way; Redmond WA 98052-6399
#### ### #### |_____________________________________________________
"...my opinions are strictly my own, and not those of my employer..."
*************************************************************************
In article <35024h$eda@newstand.syr.edu> Jeremy D. Impson,
jdimpson@newstand.syr.edu writes:
>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.
Almond Roca Mocha
Hershey's chocolate syrup
1/2 ounce almond syrup
1/2 ounce caramel syrup
1 1/2 ounces espresso
6-8 ounces milk
whipped cream, shaved almonds for garnish
Fill bottom of 12 ounce cup with Hershey's syrup. Add almond and caramel
syrups and espresso and stir well.
Steam milk to 150-160 degrees, pour in cup and stir. Top with whipped
cream and shaved almonds.
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 150-160 degrees, add to cup and stir. Top with
whipped cream.
-----------------------------------------------------------------------
--------
Ranger@Halcyon.Com !
Glenn (and/or) Sharon Gorman !
Unofficial Macintosh Guru !
!
Our individual views do not represent the views of our spouse nor
employ
*****************************************************************
David Czock (david@dobag.in-berlin.de) wrote:
: When I was in greece last year, they had a special way to prepare
: ice coffee with much ice and very much sugar.
: Does anyone has a recipe for this ?
Greek iced coffee or "Frappe" is made with Nestle instant coffee or
Nescaffe. It has been my experience that it doesn't come out as good when
you use other instant coffee. The Nescafe sold here is also different
from the Nescafe sold in Greece, so it wont come out as good. This is how
my cousins in Greece used to make it:
1) Mix a heaping teaspoon of instant coffee with 1 or 2 teaspoons of sugar.
2) Add enough water to the mixture to form a paste and mix it with a
spoon until the mixture takes on a light brown color.
3) Add 1 cup of cold water and shake the mixture until it is frothy (this
can be done by placing the mixture in a sealed container and shaking it
or placing it in a large glass, sealing the glass with suran wrap and
shaking it).
4) Pour the coffee over ice. Add more sugar if you want it sweeter or add
some milk.
Good luck & let me know how it works for you.
-George
**************************************************************************
The way we make our "Iced Kaffe'" here at Aroma's Espresso and Coffee is
with chilled espresso, also known as espresso extract. Draw the espresso
normally and pour into glass bottles, (plastic melts). Cap and allow to
cool to room temperature. Place bottle into fridge. Recipe follows:
1.) in a 16 oz. cup pour 1 and 1/2 oz. of vanilla syrup and 2 oz. of
chilled espresso.
2.) fill half way with small ice cubes.
3.) fill cup rest of way with skim, 2%, whole or half and half
4.) top with a dollop of real whipped cream and garnish with european
cioccolate.
We charge $1.75 plus tax for this and it is our top selling summer drink.
--enjoy :)
Greg Bays
***************************************************************************
eric addkison pendergrass (pendeea3@wfu.edu) wrote:
: This is a status update on the recipe project for alt.coffee. So far, we
: have about 5 or 6 good recipes available. We need more. Please, PLEASE
: look through those old recipe cards and dig up something. Any submission
: will likely be published unless it is already there or is copyrighted or
: whatever.
: In fact, if everyone in the coffee groups would make up a recipe this
: week and send it in, we would probably get lots of good stuff for the
: net. Let this week be designated "National Net Coffee Recipe Week." Of
: all the submissions I receive, I will pick one or two as the best
: submissions and the author will receive special recognition in the recipe
: section of Over the Coffee (if that's ok with Tim, of course).
: Just think, your name in hypertext!
: --
: ___________________________________________________________________
: pendeea3@wfu.edu | WWW: http://www.wfu.edu/~pendeea3
: pendgrss@whale.st.usm.edu |
: erpendergras@pollux.davidson.edu|
:
my personal drink o' choice
in a grande latte glass:
***************************************************************************
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'
***************************************************************************
Canned or bottled coffee is great "emergency" coffee and you can make your
own at home. First make a very strong instant or pot of coffee. Bottle
it and place in the fridge,(any glass bottle that is thoroughly cleaned
will do). After it chills, mix with milk, sugar, a drop or two of vanilla
extract and viola!!! quick CrAPPIO!!!
Late for work? No time to brew? Put that combo together and you are
golden. One tip though, don't add the milk until you're ready to drink it
as it doesn't keep long mixed.
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To: jdimpson@mailbox.syr.edu
Subject: Re: Espresso?
Newsgroups: rec.food.cooking
In-Reply-To: <35024h$eda@newstand.syr.edu>
Organization: University of Victoria, Victoria, BC, Canada
Status: U
you might want to ask on the coffee newsgroup.. alt.coffee mabye,there
migth be a Rec one, not sure... but suggestions
1. tiramisu (somewhat adventurous, italian dessert)
2. mix equal parts of honey and cocoa and mix espresso into this
(from the coffee faq)
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Date: Tue, 13 Sep 94 14:28:04 +0200
From: dijcks@ims-tc.ce.philips.nl (Stephanie v. Dijck)
Message-Id: <9409131228.AA08791@ims-tc.ce.philips.nl>
To: jdimpson@mailbox.syr.edu
Subject: Re: Espresso?
Status: U
Hi Jeremy,
No it's not scandinavian, although close (by american distances!): it's Dutch.
'Haast je als je tijd hebt, dan heb je tijd als je haast hebt'
means
'Hurry when you have time, then you'll have time when you're in a hurry'
It always seems to be my motto :-( !
I have a question for you as well.
I posted the question in rec.food.cooking as well, but never got an answer:
how much is 1 stick of butter? how much in the sense of grams, lbs or any
weight measure.
I extracted a number of recipes from the Net, and one or two of them ask
for this quantity....
If you can help?!
advTHANKSance,
Stephanie :)
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Date: Tue, 13 Sep 94 09:44:59 +0200
From: dijcks@ims-tc.ce.philips.nl (Stephanie v. Dijck)
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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'