Cafe a la Russe
3/4 cup boiling water
1 oz. semisweet chocolate
1 1/2 Tbsp sugar
1 3/4 cup hot coffee
1/2 cup whipping cream, scalded
1/2 cup milk, scalded
2 oz. cognac (1/4 cup)
2 oz. creme de cacao (1/4 cup)
Combine water, chocolate and sugar in top of double boiler. Place over hot, not boiling water and simmer, stirring until chocolate is melted and sugar dissolved, about 2 or 3 minutes. Stir in coffee, cream, milk, cognac and
creme de cacao. Pour into 4 large preheated mugs and sprinkle with cinnamon and nutmeg to taste. Serves 4
6 oz. coffee liqueur
2 oz. creme de cacao
24 oz. hot strong coffee
1/4 cup whipping cream, whipped
1 tsp cocoa
Combine coffee liqueur with creme de cacao and divide among 6 mugs or heated wine glasses. Add coffee. Top with cream and sprinkle with dash of cocoa. Amaretto, Grand Marnier or any other dessert liqueur may be substitute for
the coffee liqueur and creme de cacao. Serves 6
Cafe Brulot Diabolique
1 cinnamon stick
8 whole cloves
Zest of 1 lemon, cut into thin strips
3 sugar cubes
3 jiggers brandy (1/2 cup plus 1 T.)
3 cups strong black coffee
Combine spices, zest and sugar in hot chafing dish. Pour brandy into ladle and warm briefly. Ignite and pour into dish, ladling mixture until sugar dissolves. Add coffee and serve in demitasses. Serves 8
For each serving:
1 tsp grated fresh lemon zest
1 jigger (3 T) orange liqueur
Place grated lemon zest in coffee cup, add coffee until it is about 2/3 full. Stir in liqueur.
On the theory that if you’re a coffee lover, you can’t have too much of a good thing. For each serving:
6 oz. hot strong coffee
1 oz (2 Tbsp) cream
2 tsp sugar
2 oz. (1/4 cup) coffee flavored liqueur
Sweetened whipped cream, flavored with instant coffee
Combine coffee, cream, sugar and liqueur together in a heated cup. Top with a dollop of whipped cream.
100 tg. milk chocolate
100 g bitter sweet choccolate
shot of whiskey
3 dl of lightly sweetened, strong coffee
1 dl of milk
1 dl of cooled, heavy cream
Method: in a small pot dissolve the chocolate bain Marie style (one pot in a container half full of warming water), in the coffee and milk. When it is dissolved , gently pour in the whiuskey (or brandy). Divide the cream evenly and pour into the four heated glasses.. Lastly, blend in the chilled cream and serve right away.
Ingredients for four:
100g of bitter-sweet chocolate
4 tsp sugar
2 dl of whipping cream
4 dl strong, lightly sweetened coffee
cinnamon and chocolate (Fry’s) powder
4 tbsp of whipped cream
In a double boiler (bain Marie), melt the chocolate to which you have added the sugar and a bit of coffee. When chocolate begins to melt, add rest of coffee and cream whisking the the concoction until frothy. Pour in appropriate glasses and and decorate with whipped cream and a dusting of the cinnamon-chocolated powder.
Affogato (drowned in coffee)
1/4 cup sugar
4 x egg yolks
1/2 cup milk
1/2 cup heavy cream
1/4 cup strong espresso
Instructions: In 6 tall glasses, place one scoop of the gelato in each. Pour the espresso over the ice cream, and then the Coffee Cream Anglaise. Dust each with the cocoa powder. Serve immediately.
Coffee Cream Anglaise: In a bowl, combine the sugar and the yolks until smooth. Add the milk and cream to this and stir thoroughly. Pour this mixture into a small saucepan and cook over low heat, stirring constantly, until the mixture coats the back of a spoon. Add the espresso and stir completely.
Pour sauce in a bowl and place over another bowl filled with ice and water. Cool completely and serve.
This recipe yields 6 servings.