5. Amaretto Coffee / Variation

5. Amaretto Coffee / Variation


Ingredients:

¾ c Warm water

3 tb Amaretto

1 ½ ts Instant coffee crystals

Dessert topping; * see note

How To:

* Dessert topping should be in a pressurized can.

In a non-metal mug stir together water and instant coffee crystals. Micro-cook, uncovered,

on 100% power about 1 1/2 minutes or

4. Amaretto Coffee

4. Amaretto Coffee


Ingredients:

1 ½ c Warm Water

1/3 c Amaretto

1 tb Instant Coffee Crystals

Dessert Topping from a pressurized can

How To:

In a 2-cup measure stir together water and instant coffee crystals. Micro-cook uncovered,

on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in

mugs. Top each mug of coffee mixture with some dessert topping.

3. Alpine Carnival

3. Alpine Carnival


Ingredients:

2 tb Instant coffee

1 ts Vanilla

2 tb Brown sugar

1 ts Water

1 ½ c Boiling water

½ c Whipping cream, whipped

How To:

Divide instant coffee and vanilla evenly between two Spanish coffee glasses. In a small

heavy saucepan, dissolve sugar in the teaspoon of water. Over medium heat, stir dissolved

sugar until it reaches a full boil. Immediately remove from heat and stir in boiling water.

Divide sugar mixture between coffee glasses and top with a dollop of whipped cream.

Makes 2 x 6 oz servings.

2. Canadian Coffee

2. Canadian Coffee


Ingredients:

¼ c Maple syrup; pure

½ c Rye whiskey

3 c Coffee; hot, black, double strength

Topping:

¾ c Whipping cream

4 ts Maple syrup; pure

How To:

Topping: Whip cream with maple syrup just up until soft mounds; set aside.

Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour

in coffee to 1 inch of top; spoon topping over coffee.

Alexander Espresso

1. Alexander Espresso


Ingredients:

• 1 cup Cold water

• 2 tb Ground espresso coffee

• ½ Cinnamon stick (3" long)

• 4 ts Crème de Cacao

• 2 ts Brandy

• 2 tb Whipping cream, chilled

• Grated semisweet chocolate to garnish

How To:

Break out your espresso machine for this one or just make really strong coffee with a small

amount of water. Break cinnamon stick into small pieces and add to hot espresso. Allow to

cool for 1 minute. Add crème de cacao and brandy, and stir gently. Pour into cute

demitasse cups. Whip the cream, and float some cream on top of each cup. For looks,

garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it's

perfect for a party. Serves 2