• Coffee Glace
  • 1/2 cup (4 ounces) rich coffee

    1 cup (8 ounce) light cream

    3 egg yolks

    6 tablespoons granulated sugar

    4 tablespoons whipped cream

    Combine egg yolks and granulated sugar, beat until frothy. Combine coffee and light cream and whip the mixture until smooth. Combine and mix all ingredients; pour into metal goblets garnished with whipped cream. Serves four.

  • Irish Coffee
  • 1 1/2 cups (12 ounces) rich hot coffee

    8 teaspoons granulated sugar

    4 ounces Irish whiskey

    4 tablespoons softly whipped cream.

    Warm 4 table wine glasses in hot water. Dry the glasses. Place 2 teaspoons sugar in each glass; pour in hot coffee to within two inches of wine glass rim. Mix sugar and coffee; add one ounce of Irish whiskey to each glass; stir and top with softly whipped cream. Serve immediately. Serves four.

  • Coffee A L'Orange
  • 1/2 cup whipping cream

    2 tablespoons powdered sugar

    1 teaspoon grated orange peel

    3 cups prepared hot coffee

    1/2 cup Grand Marnier

    In a small bowl, beat cream until stiff. Fold in powdered sugar and grated orange peel. Chill. Pour hot coffee equally into 4 coffee cups. Stir 2 tablespoons liqueur into each cup. top with chilled whipped cream. Garnish with an orange wedge. Makes 4 servings.

  • African Coffee
  • 1/2 ounce Kahlua

    1/2 ounce Amaretto

    4 ounces chilled coffee

    1 scoop chocolate ice cream

    Put ingredients in blender and mix until smooth. Top with whipped cream and chocolate shavings.

  • Coffee Tortoni
  • 1 egg white

    1 tablespoon instant coffee powder

    6 tablespoons granulated sugar

    1 cup ( 8 ounces) heavy cream

    2 tablespoons roasted slivered almonds

    Beat egg white until stiff; combine egg white, instant coffee powder, and 2 tablespoons of sugar; mix well. Combine heavy cream and 4 tablespoons sugar, whip until stiff. Combine all ingredients, mix well and pour into sherbet glasses. Chill before serving. Serves four.

  • Hot Coffee Nog
  • 2 egg yolks

    4 tablespoons granulated sugar

    1 1/4 cups (10 ounces) warm coffee

    2 egg whites

    Use a double boiler, placed on stove with burner at medium heat. Half-fill bottom section with water. Put egg yolks, sugar and coffee in upper section of double boiler; stir constantly until hot. Reduce heat and cover double boiler. Beat egg whites until stiff. Put equal portions of egg white into cups or glasses. Pour coffee mixture over the egg white portions. Serve immediately. Serves four.


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