Irish Coffee

by Chuck M.
(Boise, ID )

Irish Coffee is a hot coffee beverage. Be sure use quality, fresh-ground coffee beans and brew the coffee immediately before making your Irish Coffee.

4 ounces freshly brewed coffee
1 1/2 ounces Irish whiskey
1 teaspoon brown sugar
Dollop of freshly whipped cream

Preheat the mug or glass, pour in the hot coffee, add the whiskey and sugar, and then float the whipped cream on top.

Winter's Day Coffee

by Cristie B.
(Denver, CO)

1 pot of coffee
1/2 cup sugar
1/3 cup water
1/4 cup unsweetened cocoa
1/4 teaspoon cinnamon
1 pinch grated nutmeg
Whipping cream for topping

This a great brew for those cold days when you come in from the snow and wind, and need a nice, hot pick-me-up.

First, brew a fresh pot of gourmet coffee - about 10 cups.

Then heat the water to a low boil in a saucepan. Add the sugar, cocoa, cinnamon and nutmeg. Bring back to a low boil for about a minute, stirring occasionally.

Combine coffee and the cocoa/spice mixture, and serve topped with whipped cream.

It's guaranteed to take the chill out of anyone. : )

Mike's Mocha Mousse

by Mike Kendrick
(Richmond, VA)

1 x 7 oz. package of chocolate wafers
1/4 cup melted butter
1 cup boiling dark gourmet coffee, fresh from beans
1 x 11 oz. package marshmallows (41 large)
1 pint whipping cream

Instructions:

Using a double boiler, melt the marshmallows in the boiling coffee. Then refrigerate the mixture for about an hour, until it's good and cold.

Save 12 chocolate wafers and crush the rest in a bowl. Combine the crushed wafers with the melted butter. Press the mixture into the bottom of a 9 inch pan. Then set the 12 wafers on end around the edge of the pan.

Whip the cream. Then whip the chilled coffee mixture. Fold the cream and coffee mixture together and pour it into the pan. Finally, shave some chocolate on top.

It's delicious! I make this for family dinners, and also sometimes when my kids bug me to make a batch just for us!

Espresso Biscotti

by Petra Schlosser
(Bloomington, IL)

These low-fat biscotti have a strong coffee flavour and are a great choice for when you want a guilt-free snack. (Very low fat.)

2 cups flour 5 tbl. of fresh espresso (cooled)

1 cup sugar

4 tsp milk

1/2 tsp. baking soda

1 large egg yolk

1/2 tsp baking powder

1 tsp. vanilla

1/2 tsp. salt

3/4 cup pecans chopped coarse

1/2 tsp. cinnamon

1/2 cup semisweet chocolate chips

Stir the flour, sugar, baking soda, baking powder, salt and cinnamon in a bowl together until they are mixed well.

In a small bowl, whisk together the espresso, milk, egg yolk and vanilla.

Add the liquid mixture to the flour mixture and beat till dough forms. Then stir in the nuts and chips. Knead the dough on a floured surface till no longer sticky.

With lightly floured hands, shape dough into two 10-inch long by 3-inch wide loaves. Then place loaves on prepared cookie sheet and flatten slightly. (That's how you get the characteristic biscotti shape.)

Bake at 350° for 35 minutes. Cool loaves for 10 minutes and then, with a very sharp serrated knife, cut diagonally into 1/2-inch slices.

Place slices cut side down on cookie sheet and return to even for 10 minutes. Turn slices over and bake an additional 5 minutes until golden brown.

Makes about 40 biscotti

Malted Coffee

by Jack P.
(Plainfield, NY)

1/2 cup strong brewed coffee
1/2 cup ice cold milk
3 tablespoons malted milk powder
4 to 5 big scoops coffee ice cream
1 to 2 tablespoons sugar (optional)


Let your coffee cool, and then pour it into a small bowl and put it in the freezer, just until it starts to turn icy at the edge (about 15 minutes). Stir, but leave it in the freezer for several more minutes, until you’re ready to use it.

Put the milk, malted milk powder, and coffee ice cream in your blender. Add the chilled coffee. If you like your malted coffee sweet, add a tablespoon or two of sugar. Blend on medium speed to the desired consistency, then pour into chilled glasses and serve.

Makes 2 servings.

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