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Cappuccino Fresco
Cappuccino Fresco
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Kungl, Michael L.
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Baar, Bjorn
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Grand Cafe Cappuccino I
Grand Cafe Cappuccino I
Noemi Martin
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Close Up of a Christmas Tree Covered in Multi-Colored Lights
Close Up of a Christmas Tree...
Hannele Lahti
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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
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

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