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.

Have you been reading about the newest research on the benefits of antioxidants? Very interesting. I submit to you, coffee connoisseurs that we, avid java drinkers that we are, are already ahead of the game on this subject – here’s why!

Antioxidants are found in coffee! They are also found in coffee aroma after brewing! Antioxidants help support the immune system and may lower your risk for both cancer and heart disease. Consuming coffee up until 20 minutes after brewing will deliver 300 phytochemicals that are antioxidants and will stay in the human system up to one month.

The Alliance for Aging Research, a non-profit senior citizens group in Washington DC, announced that “a diet rich in antioxidants is effective in guarding against heart disease, cancer, cataracts, and other conditions associated with aging.” The two most well known antioxidants are vitamin C and vitamin E. Thousands of reports have been published all around the world about their importance to health. Vitamin C is water-soluble and is important in protecting the “aqueous” parts of our cells and tissues, while vitamin E is oil-soluble and protects the “lipid” portions, especially cellular membranes. During the brewing process, the antioxidants released are just as potent as vitamins C and E. A University of California research scientist found the antioxidant level in a cup of coffee is the same as in three oranges.

Here’s how antioxidants work. A small number of the oxygen molecules we breathe are converted within our bodies to unstable free radicals. This is known as oxidation. Free radical-caused oxidation produces premature aging, degenerative disease, cancer and heart disease. The body needs to be able to repair the oxidative damage that occurs. The other key is to protect the body’s tissue cells from the free radicals before they cause mutations. Antioxidants significantly delay, inhibit, or prevent oxidation.

Want more science to support this information? Well, in tests completed at Science News, scientists brewed a strong cup of coffee or tea, or they mixed cocoa powder into hot water to make hot chocolate. Then, they collected blood from healthy volunteers and filtered out the plasma containing lipoproteins (LDL) particles. “In each run, a sample of these LDLs was incubated with a small quantity of the beverage. Then, a known oxidant was added to the mix. Compared to LDLs treated with the oxidant alone, those mixed with a beverage experienced less oxidation.” Coffee protected the LDLs for 5.0 to 16.0 hours. By contrast, cocoa protected the lipoproteins for 3.5 to 7.5 hours, green tea for 3.0 to 5.5 hours, black tea for 1.0 to 4.5 hours, and herbal tea for 6 minutes to perhaps an hour. The more concentrated the brew or cocoa, the better protection it afforded.

“Concerned that milk might bind to the antioxidant compounds in one or more of these beverages, Richelle’s group investigated whether adding dairy would compromise a drink’s antioxidant potency. The scientists mixed in enough milk to equal 10 percent of the volume for the brews and a full 66 percent of the volume for cocoa. To their surprise, they found no change in any of the drinks’ LDL protection.” Caffeinefree coffee also offered the same LDL protection in these test-tube studies.

Isn’t this great stuff? The next time someone tries to sell you on the benefits of antioxidant supplements, reach for your cup o’ java and tell them, thanks, but I’m already covered!!

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!