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Café au Lait |
This drink, popular throughout the world,
enriches the standard cup of coffee with the delicate taste of steamed
milk. You may wish to vary the proportions of coffee and milk, depending
on your taste; for example, three-fourths coffee and one-fourth milk, or
half coffee and half milk.
2/3 cup coffee
1/3 cup milk
Ground cinnamon or nutmeg, or sweetened chocolate powder (optional)
Pour the coffee into a cup. Steam the milk and add to the coffee,
leaving a layer of foam on top. Sprinkle cinnamon, nutmeg, or chocolate
powder on top of the foam, if desired.
Serves 1
Variation:
For a Café Vermont, stir 3 tablespoons maple syrup into the coffee
before adding the steamed milk. Proceed as directed above.
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Café Mocha |
This particular drink adds the taste of chocolate to a Café au Lait. As
with the Café au Lait, the proportions of coffee and milk may be varied
according to your taste. 2/3-cup coffee 1/3 cup milk
2 table spoons chocolate Syrup Sweetened chocolate powder (optional) Pour the coffee into a cup. Stir the chocolate syrup into the coffee.
Steam the milk until hot and frothy, then add to the coffee, leaving a
layer of foam on top. Sprinkle chocolate powder on top, if desired. Serves 1 Variations: §
For a Café Mocha Mint, stir 1/8 teaspoon mint extract into the coffee
along with the chocolate syrup. Proceed as directed above and garnish
with a fresh mint sprig, if desired. § For a Mandarin Mocha, stir 1/8 teaspoon orange extract into the coffee
along with the chocolate syrup. Proceed as directed above.
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Chocolate Cream Coffee |
Serve this drink in front of a fire on a cold and winter evening.
¼ cup heavy cream Ground cinnamon
3 tablespoons chocolate syrup Sweetened chocolate powder
1 cup coffee Grated orange peel
Whip all but 1 tablespoon of the cream. Stir the reserved tablespoon of
cream and the chocolate syrup in a saucepan over low heat until mixed
together. Add the coffee gradually, stirring the mixture as you do so.
Pour into a mug and top with whipped cream and cinnamon, chocolate
powder, and grated orange peel.
Serves 1
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Turkish Coffee |
The fun of making Turkish coffee lies in
the use of the jezve (a long handled brass or copper pot in which a
small amount of water, coffee grounds and usually sugar are placed,
brought to a frothy boil and then served). Conjuring up images of the
ancient Middle East as you make your coffee will prepare you for the
strong taste of the coffee as you sip it. (Be careful not to drink the
grounds!) This method of making coffee is common throughout the Middle
East, and should more accurately be called Middle Eastern coffee. Some
of the best beans to use are Mocha, Java, and Viennese roast.
1 tablespoon extremely fine ground or powdered coffee
½ to 2-tablespoon sugar (optional)
2 ounces cold water
In a jezve, stir all the ingredients together. Place over low heat and
slowly bring this mixture to a boil (do not stir). When it reaches the
boiling point, remove from the heat and pour into a demitasse. Let the
grounds settle before drinking, or add a tiny splash of cold water to
help settle the grounds.
Serves 1
Variations:
For a frothier drink, let the coffee foam
up, remove the pot from the heat, and spoon the top froth into your cup.
Return the pot to the fire and repeat twice more, then pour the liquid
into the cup. For interesting taste sensations, add 1/8 teaspoon ground
cardamom, cinnamon, nutmeg, or cloves to the ground coffee before
brewing. For a rich, creamy drink, use milk instead of water.
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