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Coffee Beans in a Scoop
Steven Morris
Buy This at Allposters.com
La Belle Cuisine
"Coffee falls into the stomach... ideas begin
to move, things remembered
arrive at full gallop... the shafts of wit start
up like sharp-shooters,
similes arise, the paper is covered with ink ..."
~ Honore
de Balzac
Recipe Source:
 
The Chocolate & Coffee Box:
the Ultimate Collection of Tempting
Delights for Chocolate and Coffee Lovers,
in Two Mouthwatering Volumes
Coffee, by Mary Banks, Christine
McFadden, Catherine Atkinson
1999, Lorenz Books, Anness Publishing Ltd., London
 
Mexican Coffee
"The Aztec Indians were the first known chocolate addicts, and
chocolate
is an
ingredient in many Mexican recipes. Combined
with coffee, it makes
a rich,
smooth
drink."
Serves 4
2 tablespoons (30ml) chocolate syrup
1/2 cup (4 fl ounces/120ml) whipping cream
1/4 teaspoon (1.5ml) ground cinnamon
2 tablespoons (30ml) brown sugar
Pinch of ground nutmeg
2 cups (16 fl ounces/475ml) strong black coffee
Whipped cream and cinnamon shavings, to decorate
1. Whip together the chocolate syrup, cream, cinnamon, sugar and
nutmeg.
2. Pour the hot coffee into the mixture and stir well, before dividing
between four mugs. Top with a generous dollop of whipped cream
and decorate with a few
shavings of cinnamon.
Jamaican Black Coffee
"This delicious version of black coffee is
only slightly alcoholic."
Serves about 8
1 lemon and 2 oranges, finely sliced
6 1/4 cups (50 fl ounces/1.5 litres) black coffee
(filter/plunger brewed using 2/3 cup
(10
tablespoons/55g) coffee per 4 cups
(33 fl ounces/1 litre) of water
3 tablespoons (45ml) rum
1/3 cup (14 tablespoons/85g)
caster (superfine) sugar
8 lemon slices, for serving
1. Place the lemon and orange slices in a saucepan. Add the
coffee
and
heat.
2. When the mixture is about to boil, pour in the rum and sugar,
stirring
well until the sugar is dissolved, and immediately
remove from
the heat.
3. While the coffee is still very hot, pour or ladle into glasses,
and
decorate with a
lemon slice.
Hot Mint Julep
"Instead of a long cool sip on a shady
Southern veranda, here the
bourbon
and mint are combined with coffee to produce something
comforting for
colder
weather as well."
Serves 2
4-5 fl ounces (100-150ml) bourbon
2 tablespoons (30ml)sugar
Scant 2 cups (15 fl ounces/450ml)
hot strong black coffee
2 tablespoons (30ml) double (heavy) cream
2 sprigs mint leaf, to decorate
1. Put the bourbon and sugar into two warmed large wine glasses.
Add
the
hot coffee and stir to dissolve the sugar.
2. Top with cream by pouring it over the back of a spoon. Do not
stir.
Decorate with the chopped mint leaf.
Grasshopper Coffee
"This drink is named for the crème de
menthe flavor
suggestive
of a green grasshopper color."
Serves 2
Dark and white chocolate "after-dinner"
style
chocolate mints
1/4 cup (2 fl ounces/50ml)
green crème de menthe
1/4 cup coffee liqueur, (2 fl ounces/50ml)
such as Tia Maria, Sangster’s
1 1/2 cups (12 fl ounce/350ml) hot strong coffee
1/4 cup (2 fl ounces/50ml) whipping cream
1. Cut the dark and white chocolate mints diagonally in half.
2. Divide the two liqueurs equally between two tall, strong latte
glasses.
Combine well.
3. Fill each glass with the hot coffee and top them with whipped
cream.
Decorate with the chocolate mint triangles, dividing the
white and dark chocolate evenly
between the drinks.
Easy Café Brûlot
"This is a
traditional coffee drink from New Orleans,
where all the
ingredients except the coffee are heated by being "flamed" in a
heat-proof bowl at the table;
the flame is extinguished by pouring
the coffee into the
bowl. Except for the dramatic visual effects, this
recipe achieves the same flavor with
less fuss."
Serves 3 to 4
6 tablespoons (3 fl ounces/80ml) brandy or rum
1/4 cup Cointreau or other orange-flavored liqueur
2 tablespoons (30ml) sugar
6-8 cloves
2 sticks cinnamon
1 strip of lemon and/or 1 strip of orange peel
3 cups (24 fl ounces/700ml) strong hot coffee
Cinnamon sticks and orange rind
to decorate (optional)
1. Gently heat the brandy or rum, Cointreau, sugar, cloves, cinnamon
sticks and lemon or orange peel in a large saucepan. Stir continuously
to dissolve the
sugar.
2. Pour the black coffee, brewed, at about 3/4 cup (11 1/2 tablespoons/
65g)
per 4 cups (33 fl ounces/1 litre) of water by the filter or cafetière method, into the
mixture. (A slightly darker roast is best, as espresso
would be too overwhelming.) Stir
and serve, ladling the mixture into
coffee cups. Garnish with a cinnamon stick and orange
rind, if
you wish.
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