All Canadian Coffee

1/4 c Maple syrup; pure

1/2 c Rye whiskey

3 c Coffee; hot, black, double strength

TOPPING:

3/4 c Whipping cream

4 ts Maple syrup; pure

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. Decorate with tiny Canadian flags if desired. MAKES: 4 Servings (ichef.com)

Banana Mocha Ice Cream

3 medium Bananas, peeled

4 Eggs, uncracked

2 cups Whipping cream

1 cup Half & half

1 cup Sugar

1/2 cup Chocolate syrup

2 tbl Instant coffee crystals

2 tsp Vanilla

1/4 tsp Ground cinnamon

Slice bananas into blender; process until pureed . Add eggs; process to blend. Pour banana mixture and remaining ingredients into ice cream freezer container. Stir until sugar dissolves and mixture is blended. Freeze according to manufacturer’s directions. (ichef.com)

BERRY ECSTASY

3/4 cup hot water

1/4 cup hot milk

2 teaspoons Vanilla Roast TASTER’S CHOICE® Instant Coffee

1 tablespoon Strawberry Flavor NESTLÉ NESQUIK® Syrup

1 teaspoon dark brown sugar

1 tablespoon whipped cream

COMBINE water, milk and Taster’s Choice in large mug; stir until coffee is dissolved. Stir in Nesquik and sugar. Top with whipped cream. Serve immediately. (meals.com)

Bailey’s Irish Cream Coffee

1 12-ounce wine glass, 10 ounces brewed coffee, 1/4 cup heavy cream, whipped until stiff peaks form, 1 1/2 jiggers Bailey’s Original Irish Cream

Pour hot coffee into the heated glass. Add the Bailey’s and stir well to blend. Top with a mound of whipped cream and sprinkle with cinnamon.

Amaretto Coffee

1 large brandy snifter, 10 ounces brewed coffee, 1 1/2 jiggers Amaretto liqueur, 1/4 cup whipped coffee, 1/2 teaspoon toasted and sliced almonds

Pour hot coffee in the heated brandy snifter. Add Amaretto and stir well to blend. Top with whipped cream and almonds.

Cafe Royal

One demitasse strong hot coffee, 1 lump sugar, 1 1/2 ounces brandy

Hold a teaspoon over the coffee cup and place the sugar and brandy in the spoon. Light the brandy; when the flames die down, pour into coffee.

Mexican Coffee

1 large brandy snifter, 10 ounces brewed coffee, 1 1/2 jiggers Kahlua liqueur, 1/4 cup whipped coffee, dash of each of ground cinnamon and cocoa powder

Pour hot coffee in the heated brandy snifter. Add the liqueur and stir well. Top with whipped cream. Sprinkle with cinnamon and cocoa powder.

FRENCH APPLE LATTE

In a 16 oz cup add the following:
2 shots espresso
2 shots Torani Apple Flavored Syrup
1 shot Torani Cinnamon Flavored Syrup
2 shots White Silk Chocolate Syrup
Fill to 1/4 inch below brim with steaming milk, Add froth, Sprinkle with Nutmeg!

TECHNO MUDSLIDE

Place a shot of chocolate sauce in the bottom of a latte glass or mug.
Fill with warm frothed milk.
Slowly pour a shot of espresso on the frothed milk taking care not to disturb the chocolate sauce in the bottom.
Complete like a cappuccino with more forth and some chocolate sprinkles.

EUROPEAN (hot)
1 cup strong non-flavored coffee
1 egg white
1/4 teaspoon vanilla extract
2 tablespoons half and half
Beat the egg white until it forms soft peaks, Gently add vanilla, and continue to beat until stiff peaks are formed.
Place into 2 coffee mugs, Pour coffee over egg white, Top with half and half.

MEDITERRANEAN
8 cups strong Mediterranean Blend
1/3 cup sugar
1/4 cup chocolate syrup
1/2 tsp aniseed (tied in cheesecloth)
20 cloves
4 cinnamon sticks
whipped cream
orange and lemon twists
Place coffee, sugar, chocolate syrup, aniseed, cloves and cinnamon into a sauce pan, Heat to 200 degrees Fover medium heat.
Strain into mugs, top with whipped cream and twists.

CAFE FRANCAIS – Serves Four
1 cup well chilled heavy cream
1/4 cup sugar
1 tsp vanilla extract
3 cups hot unflavored coffee freshly brewed (French roast preferred)
Beat the cream until fluffy. Gradually add sugar, continuing to beat until stiff.
Divide mixture among 4 coffee cups.
Stir vanilla extract into the hot coffee. Fill all four coffee cups with the coffee mixture. Do not stir.

CAFÉ DE CIRUELEAS (PRUNE COFFEE) – Serves 4
2 cups of strongly brewed non-flavored coffee
1 cup Spanish brandy
2 tbs. brown sugar
6 – 8 dried prunes
1/2 cup heavy cream, partially whipped
Brew coffee and heat Spanish brandy and sugar in a separate pan.
Combine Sterling Moon, brandy, and sugar. Drop 2 prunes into each coffee cup or glass.
Pour coffee mixture over the top.
Lay cream on top of each drink by dribbling it over the back of a spoon.

Merry Christmas everyone, and a Happy New Year!