Ice Coffee

Ingredients

1/4 cup chilled strong coffee
1/4 cup ice cubes
1/4 cup milk
1 cup vanilla ice cream
1 tablespoon chocolate syrup
Whipped cream

Method

Combine coffee, ice cubes, milk, ice cream and chocolate syrup in a blender. Blend until smooth. Pour into a large glass and garnish with whipped cream.

Coffee Creams With Chocolate Orange Sauce

Ingredients


300g cream cheese or mascarpone
85g caster sugar
5 tbsp strong coffee , cold (espresso is about the right strength)
284ml tub double cream
your choice of biscuits , to serve
FOR THE CHOCOLATE SAUCE
175g plain chocolate , grated
50g butter
5 tbsp milk
zest 1 orange


Method


Beat the cream cheese or mascarpone together in a large bowl with the sugar, then fold in the cold coffee. In a separate bowl, lightly whip the double cream to soft peak stage, then gently fold it in to the coffee mixture. Spoon into 6 glasses or onto plates, cover and keep in the fridge until ready to serve. You can do this up to 4 hours ahead. To make the sauce, put the grated chocolate, butter and milk into a heatproof bowl. Bring a pan of water to boiling point, turn off heat and stand the bowl over it to warm and melt the chocolate. Stir in orange zest. Cool in the fridge until needed. Pour sauce into a sauce boat. To finish, remove the cream from the fridge, then heat through the sauce. Serve with the chocolate sauce drizzled over and your choice of biscuits on the side.

Mexican Spiced Coffee

Ingredients


3/4 c Brown sugar
firmly packed
6 Cloves
6 Julienne slices orange zest
3 Cinnamon sticks
6 tb Coffee (NOT instant)


Method:


In a large saucepan, heat 6 cups of water with the brown sugar, cinnamon sticks, and cloves over moderately high heat until the mixture is hot, but do not let it boil. Add the coffee, bring the mixture to a boil, and boil it, stirring occasionally, for 3 minutes. Strain the coffee through a fine sieve and serve in coffee cups with the orange zest.

Sweet Coffee

Ingredients


6 oz. strong coffee
1/3 cup Breyer’s French Vanilla ice cream (about 1 medium scoop)
1/3 cup Ghiardelli 60% cacao semi-sweet chocolate chips
Whipped cream
Strawberry and sprig of mint for garnish

Method

Brew coffee or espresso, pour in glass container with lid, put in refrigerator to cool.
Melt chocolate chips in small pot over low heat, removing after a couple minutes. Stir, set aside to cool.

In blender, combine coffee, ice cream and cooled chocolate, blend well.

Pour into 8 oz. glass, top with whipped cream, strawberry and sprig of mint, serve.

Loves Coffee

Ingredients

1 cup Cold water
2 tb Ground espresso coffee
½ Cinnamon stick (3″ long)
4 ts Crème de Cacao
2 ts Brandy
2 tb Whipping cream, chilled
Grated semisweet chocolate to garnish


Method


Break out your espresso machine for this one or just make really strong coffee with a small
amount of water. Break cinnamon stick into small pieces and add to hot espresso. Allow to
cool for 1 minute. Add crème de cacao and brandy, and stir gently. Pour into cute
demitasse cups. Whip the cream, and float some cream on top of each cup. For looks,
garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it’s
perfect for a party. Serves 2.

Bailey's Coffee

Ingredients

50 ml baileys

100 ml coffee

whipped cream

chocolate flakes

Method

Pour Baileys into a cup with freshly brewed hot coffee and top with freshly whipped cream and chocolate flakes.
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Black Coffee

Ingredients


6 oz Fresh brewed coffee

2 tb Chocolate syrup

1 tb Maraschino cherry juice

Whipped cream

Shaved chocolate/chips

Maraschino cherries


Method


Combine coffee, chocolate syrup, and cherry juice in a cup; mix well. Top with whipped cream, chocolate shavings and a cherry.