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After Meal Coffee Recipes
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Coffee Recipes |
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- Cappuccino Fiorentino...
- Caffe Macchiato...
- Macchiato Fiordilatte...
- Iced espresso shake...
- Caffe' al Grand Marnier...
- Caffe' al Cointreau...
- Moka calda al cognac...
- Caffe' Bahamas...
- Caffe' Frappe'...
A traditional cappuccino is usually served in a white cup, similar to a tea cup,(around 150 ml.)
The correct proportions are: 1/3 of just made espresso coffee, 2/3 of froth. The froth is prepared as follows:
- Fill a small jug to 1/3 of its capacity with fresh milk.
- Immerse the frothing arm found on all electric espresso machines just below the surface of the milk.
- Turn on the steam and gradually lower the jug, allowing the milk to froth up while still keeping the froth arm just below the surface.
- Add half of the froth into the espresso coffee.
- Add some sweet cocoa powder or grated chocolate (dark).
- Add the rest of the froth into your beverage.
- Off with a dash of cocoa or grated chocolate again.
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...is a very popular variation of espresso in Italy, made with hot milk. The correct
proportions are: 1/3 of just made espresso coffee, 2/3 of hot milk.
- Add hot milk into the espresso cup with just-extracted creamy espresso.
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... is prepared the same way as "caffe macchiato" described above. But instead of hot milk use steamed heavy cream. Be careful not to use too much steam, you can alter the structure of the cream.
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The key is to prepare it from regular (short) espresso coffee. Otherwise it is over-extracted it can have an unpleasant taste.
- Prepare a regular espresso.
- Add sugar and some ice water or, even better, crushed ice.
- Shake it up.
- Serve in tumblers or champagne glasses.
- Tip: You can add a bit of cold milk and 1 teaspoon of liquor.
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- 6 cl/60 ml of Grand Marnier
- 1 tsp. of sugar
- 20 CL/ 200 ml of hot coffee
- Whipped cream
- Fine grated orange peel
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- Put the Grand Marnier and sugar in a glass
- Add the coffee and stir.
- Carefully cover the surface with an orange peel.
- Drink without stirring.
- Serves one.
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- Cloves
- A small piece of orange peel
- 15 cl/150 ml of Cointreau
- 15 cl/150 ml of rum
- 150 cl/1.5 liters of hot coffee
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- Put the cloves, an orange peel, the Cointreau liqueur and rum in a heat resistant container and flamb for a few minutes.
- Add the coffee.
- Serve into cups immediately.
- Serves 6/8 people.
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- 6 CL/ 60 ml of fine cognac
- 1 tsp. of sugar
- 25 cl/250 ml of hot coffee
- 25 cl/250 ml of hot chocolate
- 6 tbs. of cream
- Grated chocolate
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- Mix up and stir cognac, sugar, hot coffee and chocolate
- reheat gently, without boiling.
- Pour the mixture into two cognac Glasses.
- >Whip the cream and spread over the surface.
- Add grated chocolate on top.
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- 6 CL/ 60 ml of orange liqueur
- 1 tsp. of sugar
- 25 cl/250 ml of hot coffee
- Whipped cream
- 6 tbs. of cream
- Grated chocolate
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- Pour the orange liqueur and sugar into a heated cocktail glass.
- Cover with whipped cream and grated chocolate.
- Serve without stirring.
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- 25 CL/ 250 ml of lightly sugared cold coffee
- 1 tsp. of sugar
- 2 drops of vanilla essence and some crushed ice
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- Using a shaker, mix up coffee, sugar, vanilla essence and crushed ice.
- Pour the mixture into cocktail glasses.
- Serves one.
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