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La Belle Cuisine
Café Maria
1/4 ounce Bailey's Irish Cream liqueur
1/4 ounce Kahlúa
1/4 ounce Amaretto
5 ounces freshly brewed coffee
2 tablespoons heavy cream, whipped
Ground cinnamon to taste
Grated chocolate to taste
2 cinnamon sticks
In a pitcher, combine the Irish Cream liqueur, Kahlúa, Amaretto
and coffee. Divide between 2 coffee mugs. Top with whipped cream.
Sprinkle with cinnamon
and chocolate. Serve with a cinnamon stickk
stirrer in each mug.
Cappuccino l'Amore
Clyde's - Washington, D.C.
Gourmet Archives
10 ounces crème de cacao
5 ounces light rum
5 ounce gin
5 ounces brandy
2 1/2 ounces Galliano
12 cloves
Four 3-inch cinnamon sticks
2 2/3 cups scalded half-and-half
2 cups hot espresso
1/3 cup sugar
2 tablespoons unsweetened cocoa powder
Whipped cream
Ground cinnamon
In a jar with a screw-top lid combine well the crème de cacao,
rum, gin, brandy, Galliano, cloves, and cinnamon sticks. Seal the jar with lid and let
mixture stand 48 hours. Strain the mixture and return it to the jar. (This mixture is
enough to make 18 drinks.)
In a heatproof pitcher combine well the scalded half-and-half,
espresso,
sugar and cocoa powder. Pour 1 jigger (1 1/2 ounces) of the liqueur mix-
ture into
each of 6 heatproof wineglasses, divide the espresso mixture
among
the glasses, and
garnish each serving with a dollop of whipped
cream and
a dash of cinnamon. Makes 6
drinks.
Cappuccino 911 (aka Zappuccino)
1 quart (4 cups) half-and-half
2 cups freshly brewed espresso
1/4 cup honey
1 tablespoon unsweetened cocoa powder
1 tablespoon vanilla extract
6 ounces Cognac or brandy
5 ounces (1/2 cup plus 2 tablespoons) Kahlúa
4 ounces rum
1 ounce Galliano
Whipped cream
Shaved chocolate
Ground cinnamon
In a large saucepan combine the half-and-half, espresso, honey,
cocoa powder, and vanilla extract. Place the mixture over medium-high heat
and
stir until
almost scalded. Remove from heat and add the Cognac
or brandy, Kahlúa, rum, and Galliano.
Pour into heated cups or mugs
and garnish with whipped cream and shaved chocolate.
Sprinkle with
cinnamon.
Makes 18 servings.
White Chocolate Cappuccino
Bon Appétit December
1997
Bon Appetit - One Year Subscription
4 cups whole milk
1 vanilla bean, split lengthwise
10 ounces good-quality white chocolate
(such as Lindt or Baker's), chopped
2 1/2 teaspoons brandy
2 1/2 teaspoons vanilla extract
4 cups hot strong fresh-brewed coffee
Unsweetened cocoa powder
Pour milk into heavy medium saucepan. Scrape in seeds from vanilla
bean; add bean. Bring to boil. Remove from heat. Add white chocolate;
whisk
until melted
and smooth. Whisk in brandy and vanilla extract.
Using tongs, remove vanilla bean. Return
white chocolate mixture to
low heat; whisk
until frothy, about 1 minute.
Pour hot coffee into mugs. Ladle white chocolate mixture over.
Sprinkle
with cocoa powder and serve. Serves 8.
Spiced Rum Coffee
Gourmet February
1988
8 cloves
Four 2-inch strips of orange rind, removed
with a vegetable peeler
2 tablespoons sugar, or to taste
3/4 cup (4 jiggers) dark rum
3 cups freshly brewed strong coffee
Lightly sweetened whipped cream to taste
Garnish: freshly grated nutmeg
In each of four 8-ounce mugs combine 2 of the cloves, 1 strip of
the rind,
1 1/2 teaspoons of the sugar, and 3 tablespoons (1 jigger) of the rum and
let
the mixture stand for 5 minutes. Divide the coffee, heated if necessary, among the mugs
and stir the drinks until the sugar is dissolved. Top each drink with a dollop of the
whipped cream and sprinkle the whipped cream with the nutmeg. Makes 4 servings.
Brandied Viennese Coffee
Gourmet February
1988
4 ounces semisweet chocolate, chopped,
plus additional,
grated, for topping
1/4 cup heavy cream
3 cups freshly brewed strong coffee
1/2 cup brandy
Lightly sweetened whipped cream to taste
In the top of a double boiler set over simmering water, melt the
chopped chocolate with the cream, stirring, and stir the mixture until it is smooth.
Add
the coffee, heated if necessary, and the brandy in a stream, stirring,
and stir the
mixture until it is combined well. Divide the coffee among four
8-ounce mugs, top each
drink with a dollop of the whipped cream, and sprinkle the whipped cream with the grated
chocolate. Makes 4 servings.
Coffee
Rum Punch (Cremat)
The Good Cook – Beverages, Time-Life Books
 
To make about 2 1/2 quarts
1 3/4 cups light rum
1 1/4 cups dark rum
2/3 cup brandy
Sugar
Thinly pared peel of 1 lemon
2 cinnamon sticks
1/2 teaspoon grated nutmeg (optional)
1 1/2 quarts hot coffee
Mix the light rum, dark rum and brandy together in a non-reactive
container. Stir in sugar to taste, the lemon peel, cinnamon and the nutmeg, if your are
using it. Heat the mixture, set it alight, and let it flame for a few minutes;
then add
the coffee a little at a time, making sure that the liquid goes on
flaming by stirring it
with a spoon or a ladle. When the flame dies, serve
the coffee rum punch immediately in
heavy earthenware cups.
Featured Archive Recipes:
Crazy for Coffee
Christmas
Eggnog Collection
Holiday
Drink Collection
Holiday
Spiced Wine Collection
Hot
Buttered Rum Collection
Nothing bad could ever happen
to me in a café...
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