es·pres·so Pronunciation Key (-sprs, -sprs) also ex·pres·so (k-sprs, k-)n. pl. es·pres·sos:
A strong coffee brewed by forcing steam under pressure through darkly roasted, powdered coffee beans.
What better way to relax, to unwind, than with a hot, fragrant cup of coffee.
Whether you like coffee, latte, expresso, or capuccino, it all comes down to the same
thing, that rush we get from a caffeine "fix". How many of us have to have that first cup
each morning before we can activate our mind or our bodies?
Basic Espresso
2 oz. of freshly ground espresso coffee
serve in a 3 oz. cup
Basic Caffe Latte
2 oz. espresso
1/2 - 1 oz. flavoured syrup
4 oz. (1/2 cup) milk
You can adjust the amount of milk you want to use here. It's not written in stone. You will end up with
roughly 1 cup of milk and foam. You can steam the syrup and milk together. So, steam it all up then add
your espresso. Serve in a bowl-type mug. A latte usually has a short layer of foam on the top.
Basic Capuccino
2 oz. espresso
1/4 - 1/2 oz. flavoured syrup (your choice)
2 oz. milk
A rule of thumb for a cappuccino is 1/3 espresso, 1/3 steamed milk and 1/3 foam. Steam your syrup and
milk together then add your espresso. Serve in about a 6 oz. cup or mug. Sprinkle cinnamon (yuck) or
chocolate on the top if you wish.
Americano
2 oz. shot of espresso
3 or 4 oz. hot water
This is usually served with milk and/or sugar.
Using the above basic recipes as a starting point, let your creative juices flow...
Caffe Mocha
1 - 2 oz. mocha syrup
2 oz. shot of espresso
steamed milk
whipped cream
Basic Nutty-Irish Latte
2 oz. espresso
1 shot Hazel Nut flavoured syrup
1 shot Irish Creme flavoured syrup
4 oz. skim or 2% milk
Whip Cream Topping (optional)
To prepare, follow Basic Caffe Latte recipe above but use two flavoured syrups instead of
one.
Caffe Mocha Bounty
1 - 2 oz. mocha syrup
1/2 - 1 oz. Coconut syrup
2 oz. shot of espresso
steamed milk
whipped cream
Just add the coconut syrup with mocha syrup, and you have a Chocolate/Coconut mocha!
Turtle Latte
1/3 cup of espresso
one splash of chocolate syrup
one splash of caramel
1/2 cup of frothed milk
Add whip cream, chocolate and chopped walnuts
Neapolitan
1/2 oz. strawberry syrup
1/2 oz. vanilla syrup
1/2 - 1 oz. chocolate syrup
2 oz. shot of espresso
steamed milk with foam
Now for some COLD ones...
Cuppa Frappa
1/2 cup fresh espresso
2 1/2 cups lowfat milk (2%)
1/4 cup granulated sugar
1 tbsp. dry pectin (Certo)
Combine everything in a pitcher and stir til all the sugar dissolves. Serve it cold. Makes about 24 ounces.
For a cuppa frappa mocha add a pinch of cocoa powder before stirring.
Cuppa Cappa Blizz
1/4 cup coffee syrup (recipe below)
1 tbsp. milk
crushed ice (about 8 cubes)
In a bowl stir together the coffee syrup and the milk. Pour this over the crushed ice in a chilled glass.
Stir a bit.
Coffee Syrup Soda
3 tbsp. coffee syrup
1 cup sparkling or soda water and ice.
Serve in a 10 or 12 oz. glass.
Iced Mocha
2 oz. mocha or chocolate syrup
2 oz. shot of espresso
cold milk and ice.
An excellent summer drink.
Coffee Shake
1 cup cold milk
4 tbsp coffee syrup
2 tsp. Hershey's chocolate syrup
1 1/2 cups coffee ice cream.
Blend it all up in the blender. You can use just plain old vanilla ice cream if you want. You may want to
increase the amount of coffee syrup if you decide to use the vanilla.
Coffee Syrup
1 cup of hot extra strong coffee
1 cup sugar
Bring these to a boil in a saucepan, reduce heat and simmer for 5 minutes. Let cool. Store tightly in the
fridge for up to a month. This can be used to flavour milk drinks, top ice cream or use in milkshakes.
Irish Coffee
Ingredients:
One stemmed whiskey or grog glass
very hot strong black coffee
1 tablesp. whipped cream
2-3 teasp. sugar
Measure of Irish Whiskey
Heat glass.
Heat whiskey and poor into the glass, fill with very hot black coffee in
which the sugar has been disolved. Float the cream on top.
Tip! Turn a teaspoon upside down and hold against rim inside the glass. Pour in the cream slowly over the spoon.
The secret lies in the combination of the piping hot coffee with a slight taste of Irish Whiskey and the cold soothing cream on top.
Thai Iced Coffee
Make some extra strong coffee with 6 to 8 tablespoons
dark roast and 1/2 cup boiling water, then mix with
2 tsp. sweetened condensed milk and pour over ice.
Cafe Mocha
Mix 1 oz. chocolate syrup and 1 shot espresso
Fill the remainder of the cup with foamed milk
and top with whipped cream and chocolate sprinkles.
Cafe Mexicano
Whip 1/4 cup heavy cream with 1/4 tsp. cinnamon, 1/4 tsp.
nutmeg and 1tbs sugar, put a tsp. chocolate sauce
into the bottom of four demitasse cups add 1/2 tsp.
the cinnamon to the coffee, pour into cups and stir the
syrup. Now spoon on the whipped cream.
Iced Cappuccino
60 ounces dark roasted coffee, brewed
2 ounces simple sugar syrup*
8 ounces milk
Add simple sugar syrup to coffee, and cool mixture. Pour into
pitcher and store in refrigerator until ready to serve. Add milk
when coffee has cooled. Serve over ice. Serves 8 to 10.
Turkish Coffee
The coffee is made in a copper pot called ibrik. Turkish coffee
requires the finest grind. A heaping teaspoon of coffee for
each 3 oz of cold water is recommended, as is a heaping
teaspoon of sugar. Set the ibrik over a medium flame, pour in
the water and sugar, then add the coffee and stir. As the ibrik
heats, the pulverized bean allows a quick and full-bodied
extraction. The water is brought to a near-boil, and just as it
starts to bubble, it is removed from the flame. Remove and
replace the ibrik 3 times to cultivate the foam which gathers in
the ibrik's neck. Pour the coffee into a demitasse and let the
sediment settle for about five minutes. It is traditional to drink
Turkish coffee strong and sweet.
Coffee Tropicale on Ice
Brew 1-1/2 cups of espresso or dark roast coffee. Fill blender
half full with cracked ice. Add coffee and 1 teaspoon sugar,
blending until thick and frothy. Pour into tall glasses, adding
more ice if desired. Serves 4.
Cool Coffee Tropicana
Brew 4 cups coffee. Combine with 1 cup milk, or cream, and
1 teaspoon rum flavoring. Chill. Pour over cracked ice in tall
glasses, and add ice-cold sparkling water. Sweeten with simple
sugar syrup,* and stir gently. Serves 6.
*Simple Sugar Syrup-Simmer together equal quantities of
sugar and water for about five minutes until sugar is dissolved.
Cool. Store in a covered jar in the refrigerator. This keeps
indefinitely and is the best way to sweeten coffee drinks.
Basic Iced Coffee
To brew a pot of delicious iced coffee, use 3 ounces of quality
coffee per 64 ounces of water. (The coffee-to-water ratio can
be adjusted for taste, different types of brewing equipment, and
pot size.) Final yield will be approximately 60 ounces of
brewed coffee. Allow coffee to cool after brewing. Keep it
refrigerated if not to be used within two hours. Keep it covered
to retain freshness. (To brew extra-strength coffee, use an
additional amount of ground coffee with the same amount of
water used for regular-strength coffee.)
Try these creative suggestions:
Use a dark roasted or flavored coffee for that extra special
treat.
Experiment with a slightly finer grind.
Add Half 'n Half or another dairy product to create a richer
taste and pleasant color.
Add sugar or low-calorie sweetener to the freshly brewed
coffee, and mix thoroughly.
Coffee Spritzer
Use 1 cup dark roast coffee. Pour over cracked ice or ice
cubes in tall glass with seltzer (without salt) or carbonated
mineral water. Serves 1.
Iced Cafe Au Lait
1 cup brewed coffee
1 cup chilled skim milk
1 tablespoon nondairy whipped topping
Pinch of ground cinnamon
1/2 teaspoon vanilla
Combine vanilla and milk with coffee. Pour the mixture over
ice, and top with whipped topping and a pinch of ground
cinnamon. Serves 2.
Iced Coffee with Honey
Use 1 cup coffee. Pour over cracked ice, or ice cubes, with 1
teaspoon honey in glass. Dust with ground cinnamon and
ground nutmeg. Serves 1.
Treats With Spirit
Nonalcoholic flavorings can be substituted for alcoholic ingredients
Coffee Frappe
1/2 cup extra-strength cold coffee
1 cup light rum
3 egg yolks
6 tablespoons granulated sugar
4 tablespoons whipped cream
Combine egg yolks and granulated sugar. Beat until
frothy. Combine coffee and rum and add to sugar
mixture, blending well, Pour into ice cube tray and allow
to set. Serve in metal goblets, and garnish with whipped
cream.
Serves 4.
Sassy Sodas
1 pint coffee ice cream
2 tablespoons finely ground coffee
1/2 cup light rum
4 to 6 scoops vanilla ice cream
Instant coffee powder
Spoon coffee ice cream into blender container. Add rum
and coffee that has been finely ground to a powdery
texture. Blend on high speed until creamy smooth. Pour
into tall glasses, adding a scoop of vanilla ice cream to
each glass. Sprinkle lightly with instant coffee powder.
Serve with long-handled spoons and soda straws.
Serves 4-6.
Iced Coffee Continental
4 to 5 cups prepared cold coffee
1/2 teaspoon Angostura bitters
1/2 teaspoon vanilla extract
2 tablespoons sugar
Pour cold coffee into an ice cube tray, and freeze until firm. Stir
bitters, vanilla extract, and sugar into remaining coffee. Fill tall
glasses with frozen coffee cubes. Place a long teaspoon in each
glass to prevent glass from crackling if adding hot coffee. Pour
in remaining coffee, and serve immediately. Serves 4.
Brandied Chocolate Punch
1 cup prepared cold coffee
1 cup milk
2 squares semisweet chocolate, melted
2 tablespoons brandy
Freeze coffee in an ice cube tray. Combine frozen cubes with
milk, chocolate, and brandy in blender container. Blend until
frothy. Serve at once. Serves 2.
Coffee Alexander
1/2 ounce Kahlua
1/2 ounce Amaretto
6 ounces chilled coffee
2 scoops chocolate ice cream
Put ingredients in blender, and mix well until smooth. Top with
whipped cream and chocolate shavings. Serves 2.
Coffee Desserts
Coffee Frost
1 cup freshly brewed coffee
1/3 cup sugar
1/3 cup brown sugar
Dissolve all sugar in the coffee and cool. Pour into a
metal tray or bowl and freeze until almost hard. Beat
well, and freeze again to sherbet consistency. Turn into
sherbet glasses, and top with whipped cream. Serves 4.
Frosty Miss
1cup freshly brewed coffee
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon almond extract
Dissolve regular and brown sugar in the coffee while still
hot. Let cool. Add almond extract and pour mixture into
metal tray or bowl. Freeze until almost hard. Beat well,
and freeze again to sherbet consistency. Turn into
sherbet glasses; top with whipped cream and a cherry.
Serves 4.
Cafe Speciale
4 teaspoons chocolate syrup
1/2 cup heavy cream
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon sugar
1-1/2 cups extra-strength hot coffee
Put 1 teaspoon chocolate syrup into each of 4 small
cups. Combine cream. 1/4 teaspoon cinnamon, nutmeg
and sugar. whip. Stir remaining 1/2 teaspoon cinnamon
into hot coffee. Pour coffee into cups. Stir to blend with
syrup. Top with whipped cream. Serves 4.
Ice Cream Parlor Mocha Soda
1/2 cup hot water
8 teaspoons finely ground coffee
2 cups milk
4 scoops chocolate ice cream
1 quart club soda
Sweetened whipped cream or prepared whipped
topping
Place hot water in a medium-sized pitcher. Stir in coffee,
finely ground into a powder texture, until blended. Stir in
milk. Place 1 scoop or ice cream in each of 4 ice cream
soda glasses. Pour coffee/milk mixture equally into each
glass. Fill glasses almost to brim with club soda. Top
with sweetened whipping cream or prepared whipped
topping. Serves 4.
Mit Schlag
(With Whipped Cream)
Brew a rich, strong cup of coffee. Top with a generous
portion of whipped cream. Garnish with chocolate
shavings or cinnamon sticks. Serves 1.
Coffee Glace
1/2 cup extra-strength cold coffee
1 cup light cream
3 egg yolks
6 tablespoons granulated sugar
4 tablespoons whipped cream
Combine egg yolks and granulated sugar; beat until
frothy. Combine coffee and light cream and whip the
mixture until smooth. Add coffee mixture to the sugar
mixture, and pour into ice cube tray. Chill until thickened
to sherbet consistency. Serve in metal goblets and
garnish with whipped cream. Serves 4.
Mocha Frosted
1 cup freshly brewed coffee
6 tablespoons chocolate syrup
1 pint vanilla ice cream, softened
1 cup prepared cold coffee
Place hot coffee and chocolate syrup in blender
container. Blend until smooth. Cool to room
temperature. Pour into a medium howl. Add softened
ice cream and cold coffee. With rotary beater, beat until
smooth. Spoon into tall glasses, and serve immediately.
Serves 4.
Almond Coffee Cream
2 teaspoons finely ground coffee
1/4 cup skim milk
2 egg whites
1/2 teaspoon salt
Low-calorie sugar substitute
(equal to 1/4 cup sugar)
1/8 teaspoon almond extract
4 ounces non dairy whipped topping, thawed
Dissolve finely ground coffee in milk. Beat egg whites
with salt until foamy. Gradually beat in sugar substitute
until mixture forms stiff. shiny peaks. Blend in coffee/milk
mixture, almond extract and chopped almonds. Fold in
dietetic whipped topping. Spoon into individual parfait
glasses; garnish with additional chopped almonds if
desired. Freeze until firm. Serves 6.
Mocha Mint
1 cup cold coffee
1 pint chocolate ice cream
1/4 cup creme de menthe
Very thin chocolate-mint wafers
Combine coffee, ice cream, and creme de menthe in
blender container. Blend on low speed. Spoon into
sherbet or wine glasses, and garnish each serving with a
chocolate mint wafer. Serves 4.
Coffee Coke Float
2/3 cup cream,
2/12 cups strong sweetened coffee,
4 scoops coffee ice cream,
1 bottle coke.
Stir cream into coffee, fill 4 glasses 1/2 full,
add scoop of ice cream to each and top with coke.
If you have recipes that you'd like to share, please email them to me.
I'll add them and give you credit of course, :-).
Southern Elegance 2001
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