COFFEES | COCKTAILS | NON-ALCOHOLIC DRINKS | RECIPESCOFFEES:
ESPRESSO
A genuine espresso consists of about 30ml of brew made from darkly roasted beans, finely ground, with very hot water pumped through the grinds. The result: an intense coffee reflecting the true flavour of both the beans and style.DOPPIO and MACCHIATO
Doppio is made the same way as the Espresso above, but with a double shot of coffee.The macchiato has a tiny slurp of frothy milk added. In fact some cafes are now offering a double shot for all their styles, for a little extra money, of course.LONG BLACK
A longer version of the espresso, and not so strong as the original espresso is more diluted with the extra hot water. A crema, the coffee foam, should be present on the surface, which shows both the freshness of the grind and the presence of suitable beans. This method is a good way to assess the flavour of the coffee.LATTE
Think 1 : 1 : 1 in a tall glass. That's Espresso : Milk : Frothed Milk. Easy!CAPPUCCINO
Opinions vary, but it's usually ( 1 : 2 ) Espresso : Frothed Milk. Elegantly sprinkled on top with powdered chocolate or cinnamon. Delicious only if the espresso is strong and well flavoured!
COCKTAILS:
Hot Kahlua Mocha (Serves 2)
Ingredients
30ml Kahlua liqueur
100gms plain chocolate
1 cup hot black coffee
90ml thickened, lightly whipped cream
A few chocolate coated coffee beans
Preparation
Slowly melt chocolate in a not too hot saucepan being careful not to burn it, and gradually add the coffee and liqueur as you gently heat. Pour the liquid into two warmed brandy balloons and spoon the cream on top. Decorate with chocolate coated coffee beans.Coffee Jamaica (Serves 6)
Ingredients
5 cups hot black coffee
60ml Tia Maria
30ml white rum
150ml thickened cream, lightly whipped
Preparation
Put all Ingredients except cream into a saucepan and warm slowly, being careful not to boil the liquid. Warm six brandy glasses and pour the warmed liquid into each. Now add cream to each glass and serve.
NON-ALCOHOLIC DRINKS :
Coffee Cola Float (Serves 4)
Ingredients
Two and a half cups of chilled black, sweetened coffee
1Litre bottle of Coke
150ml light (unthickened) cream
4 scoops of vanilla (or coffee) ice cream
Preparation
Mix the cream into the coffee and half fill 4 tall glasses with it. Add a scoop of ice cream to each, and carefully top up with Coke.Choca Mocha Shake (Serves 2)
Ingredients
150ml milk
two thirds cup chilled black, sweetened coffee
3 scoops coffee ice cream
3 scoops chocolate ice cream
Preparation
Combine all the Ingredients in a blender until creamy. Pour into 2 tall glasses and sip through fat straws. (Chocaholics might like to add a chocolate flake to each.)RECIPES:
Tarratoga Torte
Ingredients
Base:
3 egg whites
1 cup of castor sugar
1 teaspoon of baking powder
1 cup of finely chopped pecans or walnuts
2-3 teaspoons of very finely ground coffee (pulverised)
14 Sao biscuits finely crushed
Topping & Filling:
1.5 cups of thick (double) cream
1-2 teaspoons of castor sugar to taste
2-3 tablespoons maple syrup (optional)
1 small block of dark chocolate
Preparation
Base:
Beat the egg whites until stiff and gradually add the sugar and other ingredients. Preheat oven to 190ÅC and line and grease 20cm cake tin. Spoon the mixture evenly into the tin and cook in the oven for approximately 40 minutes. Cool!
Topping:
Beat the cream until stiff, adding the sugar gradually. If the mixture is not sweet enough for you 3-4 teaspoons of maple syrup may be added.
Decorate:
Place the base on a plate and cover with the cream mixture. Grate dark chocolate generously over the cream and chill for 2 hours before serving. Delish!ƒƒespecially when served with hot coffee!Layered Coffee Mousse (Serves 8)
Ingredients
1 cup strong black coffee (cold)
300g/10oz smooth creamed cottage cheese
Half cup of vanilla sugar
1 cup thickened cream, whipped
3 tbspns choc bits or grated chocolate
2 egg whites
8 - 10 savoiardi (sponge finger) biscuits
Preparation
Blend about one third of the coffee with the creamed cottage cheese and vanilla sugar. Fold in whipped cream and about two thirds of the chocolate. Beat the egg whites until stiff and fold in the coffee/cream/cheese mixture to make a mousse. Pour the remaining coffee into a deep plate and dip each biscuit briefly into the coffee. Spoon about one quarter of the mousse into a glass serving bowl and cover with about half of the biscuits, add the remaining mousse and top with the rest of the biscuits. Sprinkle the top with the remaining chocolate, and serve at once.Coffee Fudge (Makes 18)
Ingredients
half a cup black coffee
225gms butter
900gms sugar
one cup condensed milk
50gms sultanas chopped
Preparation:
Put all Ingredients except sultanas into a large saucepan and stir gently over low heat until sugar dissolves. Bring to the boil and stir occasionally, until a teaspoon of fudge dropped into a cup of cold water will form a soft ball. Remove from heat and dip base of pan into cold water for a few minutes to cool contents, then beat with a wooden spoon until the mixture thickens but will just pour from the pan. Quickly mix in the sultanas and pour into a greased pan to a depth of 3 to 5cms. Allow to set and then cut into squares.Kahlua Prunes
Ingredients
450gms Demerara sugar
half to one cup cold black coffee
450gms pitted prunes
400mls Kahlua
100mls Vodka
Preparation:
Place coffee and Demerara sugar into a saucepan and bring to the boil whilst constantly stirring. Reduce heat and simmer for a further 5 minutes. Add prunes and simmer for about 40 minutes. Remove prunes from liquid and put them into small sterilized jars. In another container add the vodka to the Kahlua, and pour over the prunes, half filling the jars, then top up each jar with the prune syrup and seal the jars. The Kahlua Prunes can be served in a day or two as a delicious dessert, especially with cream or ice cream, or they will keep for some months in the jars.
