Pulished on September 22, 2008 • Written by RecipeFeed.com
1/4 c Finely Ground Coffee
1 1/2 c Cold Water
2 Strips Lemon Peel
Fill filter section of a steamed-pressure coffeepot with water. Place filter in base and screw on top portion of coffeepot. Heat over medium heat until coffee begins to bubble into top portion. Reduce heat to low and simmer until bubbling stops. Serve immediately. Garnish with lemon peel. From Sheila Buff & Judi Olstein, “The New Mixer’s Guide to Low-Alcohol and Nonalcholic Drinks.” Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4.
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Permalink: Espresso Romano
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Pulished on September 20, 2008 • Written by RecipeFeed.com
5 c Hot Strong Coffee
Sugar (To Taste) Whipped Cream Pour coffee in stemmed glasses and sweeten with sugar. Stir until sugar is dissolved. Top with whipped cream. From Sheila Buff & Judi Olstein, “The New Mixer’s Guide to Low-Alcohol and Nonalcoholic Drinks.” Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4.
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Permalink: Einspanner (German Coffee with Whipped Cream)
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Pulished on September 8, 2008 • Written by RecipeFeed.com
1 ea Coffee
1 ea Water
Fill machine with cold water up to water level for desired number of cups. Do not cover safety valve hole with water. Fill brew basket to rim with coffee. For 9 cups, remove the reducer from the brew basket and fill entire basket. For 3 or 6 cups, use the reducer as follows: long stem facing down for 3 cups; short stem facing down for 6 cups. Clean off excess grounds from brew basket rim and o-ring. Close and tighten down knob as far as possible. Close steam valve. Place machine on high heat and put a carafe under valve to catch coffee. Coffee will begin to drip out slowly after 3-10 minutes, and appear very dark. As brewing process continues, stream will become strong and steady, and coffee will lighten. When coffee stops and becomes noisy, close coffee valve and remove carafe. If you are making cappuccino, close valve and let steam build up. Put cream or milk in cup and open steam valve to froth.
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Permalink: Coffee, Expresso Or Cappuccino
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Pulished on • Written by RecipeFeed.com
| Ingredients | |
| 2 | cup | brown sugar | |
| 1/2 | cup | butter | |
| 1 | pn | salt | |
| 3 | each | cinnamon sticks | |
| 6 | each | whole cloves | |
| 1/2 | teaspoon | nutmeg | |
| 2 | cup | rum | |
| 1 | | heavy cream; whipped | |
| 1 | | nutmeg | |
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Directions:
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| Put all ingredients, except rum and cream, and nutmeg into crockpot. Add 2 quarts hot water. Stir well. Cover pot and cook on LOW for 5 hours. Add rum; stir to blend. Serve from pot in warm mugs with a scoop of whipped cream and a dusting of nutmeg.
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Permalink: Colonial Hot Buttered Rum
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Pulished on August 25, 2008 • Written by RecipeFeed.com
3/4 c Hot Strong Coffee
4 ts Brandy
1 Sugar Cube
Pour coffee into warmed mug. Float 2 teaspoons brandy on coffee. Put remaining 2 teaspoons brandy into a tablespoon with sugar cube. Warm spoon over hot coffee. With a match, carefully ignite brandy in teaspoon. Slowly lower spoon into coffee to ignite floating brandy. Wait 1 minute after flame has died before drinking. From Sheila Buff & Judi Olstein, “The New Guide to Mixer’s Low-Alcohol to Nonalcoholic Drinks.” Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4.
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Permalink: Cafe Royale
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Pulished on August 24, 2008 • Written by RecipeFeed.com
2 c Hot Strong Coffee
2 c Hot Traditional Cocoa
Whipped Cream Granted Orange Peel Combine 1/2 cup coffee and 1/2 cup cocoa in each 4 mugs. Top with whipped cream; sprinkle with orange peel. From Sheila Buff & Judi Olstein, “The New Mixer’s Guide to Low-Alcohol & Nonalcoholic Drinks.” Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4.
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Permalink: Cafe Con Cioccolato (Italian Coffee with Chocolate)
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Pulished on August 2, 2008 • Written by RecipeFeed.com
1/3 c Instant coffee
3 tb Sugar
8 Whole cloves
3 Inches stick cinnamon
3 c Water
Whipped cream Ground cinnamon Combine 1/3 cup instant coffee, 3 tablespoons sugar, cloves, stick cinnamon, and water. Cover, bring to boiling. Remove from heat and let stand, covered, about 5 minutes to steep. Strain. Pour into cups and top each with spoonful of whipped cream; dash lightly with cinnamon. Fun to serve with cinnamon sticks as muddlers. Makes 4 to 6 servings.
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Permalink: Viennese Spiced Coffee
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Pulished on August 1, 2008 • Written by RecipeFeed.com
1 Makes 1-1/2 Quarts
4 oz Semisweet Chocolate
1 tb Sugar
1/4 c Whipping Cream
4 c Hot Strong Coffee
Whipped Cream Grated Orange Peel Melt chocolate in a heavey saucepan over low heat. Stir in sugar and whipping cream. Beat in coffee with a whisk, 1/2 cup at a time; continue to beat until frothy. Top with whipped cream and sprinkle with orange peel. From Sheila Buff & Judi Olstein, “The New Mixer’s Guide to Low-Alcohol and Nonalcoholic Drinks.” Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4.
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Permalink: Viennese Coffee
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Pulished on • Written by RecipeFeed.com
2/3 c Dry instant coffee,
-scant 2/3 c Sugar
3/4 c Dry nondairy creamer
1/2 ts Cinnamon
-dash each of ground -allspice, -cloves, & nutmeg. Mix all ingredients & Store in air tight jar. To make mix 4 tsp with one cup hot water. 20 servings From: Ronda Eikenberry
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Permalink: Viennese Flavoured Coffee
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Pulished on July 30, 2008 • Written by RecipeFeed.com
| Ingredients | |
| 3 1/2 | pound | munton & fison plain dark | |
| 1 | | malt extract syrup | |
| 2 1/2 | pound | plain dk. dried malt extract | |
| 3/4 | pound | crystal malt | |
| 1/2 | pound | chocolate malt | |
| 2 | oz | cascade hops (boiling) equal to 10 HBU | |
| 1 | oz | willamette hops (finishing) | |
| 3 | oz | freshly grated ginger root (2-4 oz to taste) | |
| 1 | pk | ale yeast | |
| 3/4 | cup | corn sugar (for bottling) OR 1 1/4 c dried malt extract | |
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Directions:
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| Add the crushed crystal and chocolate malts to 1 1/2 gallons of cold water and bring to a boil. When boiling has commenced, remove the grains and add the malt extracts. (Do not allow the grains to remain in boiling water, as this will add an “ashy” taste). Dissolve the extracts fully and add the boiling hops and freshly grated ginger root and continue to boil for 60 minutes. Add the finishing hops during the final 1-2 minutes of the boil. Sparge into the fermenter and cold water. Force cool, pitch yeast, and bottle when fermentation is complete.
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Permalink: Vagabond Gingered Ale
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