1. COFFEE ORANGIATA
Ingredients:
- Heat-resistant glass.
- 2 tsp sugar.
- 2 cl Cointreau.
- 110 ml coffee.
- 1 tbs whipped cream, Orange peel.
Directions:
Heat briefly the Cointreau and the sugar in a glass and add the coffee. Garnish with whipped cream and orange zests.
2. IRISH COFFEE
Ingredients:
- 40ml (2 parts) Irish whiskey.
- 80ml (4 parts) hot coffee.
- 30ml (1½ parts) fresh cream.
- 1 tsp brown sugar.
Directions:
Heat the coffee, whiskey and sugar; do not boil. Pour into glass and top with cream; serve hot.
3. AMARETTO COFFEE
Ingredients:
- 1 ½ cups of hot water.
- 1 tablespoon of instant coffee crystals.
- ½ cup of amaretto.
- Dessert topping.
Directions:
Stir the hot water and instant coffee crystals together. Microwave on full power for 3 minutes or until steaming hot. Stir in amaretto. Serve in coffee mugs with topping.
4. HAZELNUT COFFEE
Ingredients:
- 10 oz brewed coffee, hot.
- 1 oz chocolate liqueur.
- 1 oz hazelnut liqueur.
- Cocoa power for decoration.
Directions:
In a warm 12-oz wine glass, mix coffee and liqueurs. Top with a sprinkling of cocoa powder.
5. COFFEE LA BAMBA
Ingredients:
- 1 espresso (45 ml).
- 2 cl advocaat.
- 1 cl Cointreau.
- 2 cl orange juice.
- 1 tbsp whipped cream, Orange zest.
Directions:
Put advocaat, Cointreau and orange juice into a glass. Add the freshly prepared espresso and top with whipped cream and orange zest.
6. COFFEE MORETTO
Ingredients (for 2):
- 1 espresso (50 ml).
- A small cup milk (80 ml).
- 1 cup crushed ice (150 ml).
- 10 ml cognac, 20 ml vanilla syrup.
- 20 ml Kahlúa (coffee liqueur).
Directions:
Fill the ice with the espresso in shaker. Shake for app. 20 sec so that the espresso is immediately annealed. Form 2 layers with the vanilla syrup and Kahlúa. Blend the espresso with the cognac and milk and put it carefully into the glasses.
7. COFFEE COCKTAIL WITH GRAPPA
Ingredients (for 2):
- 2 cl grappa.
- 200 ml hot espresso, 200 ml milk.
- 2–4 tbsp sugar, cocoa powder.
Directions:
Fill grappa into high glasses. Stir sugar into the espresso. Put two thirds of the espresso onto the grappa. Make hot milk with the espresso frother and mix with remaining espresso.Let the milk slowly run into the glasses. Decorate with the remaining froth milk on the top of the espresso.
8. GOLDEN EYE
Ingredients:
- 2 espressi.
- 4 cl advocaat.
- 150 ml full fat milk.
- Some cinnamon and cardamom powder.
- Some vanilla sugar, gold leaf.
Directions:
Foam the milk in a jug. Place 4 cl of advocaat in a cappuccino cup and add 2 espressi. Top the drink with the foamed milk. Decorate with cinnamon, cardamom
and the gold leaf.
9. JAMAICA COFFEE
Ingredients:
- 3/4 fluid ounce dark rum.
- 3/4 fluid ounce coffee flavored liqueur.
- 1 cup brewed coffee.
- 2 tablespoons whipped cream.
- 1 chocolate covered coffee bean.
Directions:
Pour rum and coffee liqueur into a decorative coffee glass. Fill glass with hot coffee. Garnish with whipped cream and garnish with a coffee bean.
10. HOT RUSSIAN COFFEE
Ingredients:
- 2 cl vodka.
- 1 cl vanilla syrup.
- 1 espresso.
Directions:
Fill vodka, vanilla syrup and the freshly prepared espresso in a martini glass. At the end pour the still liquid, cold blended whipping cream carefully in a glass so that two layers form.
11. FRENCH COFFE
Ingredients:
- 1 coffee (110 ml).
- 2 cl Cognac.
- 1 tsp sugar.
- 2 tbsp whipped cream.
- Chocolate shavings, for decoration.
Directions:
Pour Cognac and sugar into a wide-bowled, heat-resistant glass. Use the coffee machines steam nozzle or a Bunsen burner to heat the liquid. Add the coffee and top with whipped cream. Decorate with chocolate shavings.
12. FLORIDAS NIGHT COFFEE
Ingredients:
- 3/4 cup coffee.
- 1 1/2 tsp Kahlua.
- 1 1/2 tsp Frangelico.
- Grand Marnier (1 1/2 tsp).
- 1 1/2 tsp Baileys Irish Cream.
- (Whipped cream).
Directions:
Mix the liqueurs together, then add to hot coffee. Top with whipped cream, if desired.
13. COFFEE WHITE LADY
Ingredients:
- 30 ml advocaat.
- 10 ml Amaretto.
- 10 ml caramel syrup.
- 1 espresso.
- 200 ml hot milk and milk foam.
Directions:
Pour the advocaat, Amaretto and carmel syrup into a glass. Add hot milk and milk foam to the mixture. Slowly add the espresso and decorate with chocolate chips.
14. COFFEE ROSE
Ingredients:
- 60 ml espresso.
- frothed milk.
- liqueur “Tequilla rose”.
Directions:
Pour the “Tequilla rose” into a small conical glass (1cl). Cover the liqueur with hot frothed milk. Top up the glass with hot espresso.
15. SPANISH COFFEE
Ingredients:
- 1 espresso.
- 1 oz/30 ml spanish Brandy.
- 3 coffee beans, 1 tsp sugar.
Directions:
Pour brandy with sugar and coffee beans into an espresso cup. Heat the mixture
with the steam jet of the coffee machine or a Bunsen burner. Ignite the heated. brandy. Make fresh espresso in a pot and pour onto the burning brandy.
16. ADVOCAAT-ESPRESSO COCKTAIL
Ingredients:
- 3 cl advocaat.
- 1 cl sweetened condensed milk.
- 1 cl Grappa.
- 25 ml Espresso.
- 20 ml milk foam.
Directions:
Pour first the sweetened condesed milk in a glas. Add the advocaat than slowly over a spoon the fresh Espresso. Pour the Grappa into it and serve with milk foam on top.
17. CHOCO-ESPRESSO COCKTAIL
Ingredients:
- 4 cl Advocaat, 3 cl espresso.
- 3 cl chocolate-liqueur.
- 1 cl caramel-syrup.
- Small pinch of ocean salt.
- Ca. 3 cl heavy cream.
- Amarettini or hippen to decorate.
Directions:
Mix all ingredients and pour into glass through tea strainer. Whip heavy cream and lay on to drink (will float). Serve with amerettini or stick hippen (fine wafers) into glass.
18. GINGERBREAD LATTE
Ingredients:
- 2 fluid ounces espresso coffee.
- 2 tablespoons gingerbread flavored syrup.
- 1/2 cup milk, steamed.
- 1/8 cup whipped cream.
- 1 pinch ground nutmeg.
- 1 pinch ground cinnamon.
- 1/2 teaspoon vanilla powder.
Directions:
In a coffee mug, combine espresso coffee with flavored syrup. Pour in steamed milk. Top with whipped cream, and sprinkle with nutmeg, cinnamon, and vanilla powder.
19. COFFEE WINTER MAGIC
Ingredients:
- 1tsp hazelnut spread (Nutella).
- 1tsp honey.
- Pinch of ginger, cardamom.
- Strong shot of Espresso.
- Milk.
Directions:
Stir 1tsp hazelnut spread (Nutella) and tsp honey, with a pinch of ginger and cardamom until creamy and pour into the cup. Add a strong shot of Espresso and a
frothy milk topping like a Cappuccino.
20. CINNAMON VANILLA COFFEE
Ingredients (for 4):
- 1 liter of milk.
- 100 g dark chocolate.
- 1 cinnamon stick, 1 vanilla pod.
- 1 strong coffee (110 ml).
- Grated zest of half an untreated orange.
Directions:
Place the milk, crumbled chocolate and the cinnamon stick into a saucepan and bring to the boil at a medium temperature, stirring all the time. Remove the saucepan from the cooker. Stir the vanilla pod, the pulp, coffee and orange zest into the hot milk and leave to infuse briefly. Fill into glasses.