Cappuccino,
Espresso, & Cocoa Recipes
Cinnamint Cappuccino
3 cups fat free skim
or 1 percent lowfat milk
2 cups regular-strength brewed coffee
1 bunch of fresh mint, about 1/2 cup tightly packed
4 cinnamon sticks or 1/2 teaspoon cinnamon powder
1 teaspoon mint syrup or 2 tablespoons creme de
menthe, optional
1 small package cinnamon red hots
1 small bunch of fresh mint
Wash mint. Remove
about a dozen leaves and reserve for garnish.
Combine 2 cups of milk, coffee, washed mint stalks
and leaves and cinnamon sticks or powdered cinnamon
in a small saucepan or microwave bowl. Heat over
a medium flame or in microwave just until liquid
starts to steam and a few bubbles appear; don't
let it boil. Set aside and let steep for at least
fifteen minutes and as long as an hour.
For foamed milk,
place 1 cup of hot milk in a blender with the
sugar. Blend until frothy, about 30 seconds.
Pour coffee-mint
mixture through a clean strainer into a pitcher;
if it has cooled, reheat without letting it come
to a boil. Stir in the optional mint syrup or
creme de menthe. Divide coffee among three serving
cups and spread foamed milk over each one. Garnish
with red-hots or mint leaves.
Frozen Cappuccino
1/2 shot Irish cream
1/4 shot coffee liqueur
1/4 shot hazelnut liqueur (Frangelico)
1 scoop vanilla ice cream
Splash of cream Place
in blender with 1/2 cup of ice and blend until
smooth.
Cappuccino Cheesecake
Serving Size: 10
Ingredients:
1 1/2 cups nuts -- finely chopped
2 tablespoons sugar
3 tablespoons margarine -- melted
32 ounces cream cheese -- softened
1 cup sugar
3 tablespoons unbleached flour -- all-purpose
4 large eggs
1 cup sour cream
1 tablespoon instant coffee granules
1/4 teaspoon cinnamon
1/4 cup boiling water
Instructions:
Combine nuts, sugar,
and margarine; press onto bottom of 9-inch spring-
form cake pan. Bake at 325 degrees F., 10 minutes.
Combine cream cheese, sugar, and flour, mixing
at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each
addition. Blend in sour cream. Dissolve coffee
granules and cinnamon in water. Cool; gradually
add to cream cheese mixture, mixing until well
blended. Pour over crust. Bake at 450 degrees
F., 10 minutes. Reduce oven temperature to 250
degrees F.; continue baking 1 hour. Loosen cake
from rim of pan; cool before removing rim of pan.
Chill. Garnish with whipped cream and whole coffee
beans if desired.
Vanilla
Favored Sugars
Recipe By : Victoria
Magazine, 1/95, pg 92
4 Cups granulated sugar, dark brown
sugar, or confectioners sugar
1 vanilla bean -- split in
half length
1.Fill a 1 quart jar with a tight fitting lid
with granulated sugar, dark brown sugar or confectioners
sugar. Add Vanilla bean.
2. Seal jar and store
at least 1 week in cool, dark, dry place. When
sugar is used up add more until the vanilla bean
loses its flavor.
--TO SERVE
1. Stir granulated sugar into cappuccino or cafe'
au lait or use in cake.
2. Sprinkle brown
sugar over oatmeal.
3. Sprinkle confectioners
sugar over fruit or use in icing.
Peanut
Butter Mocha
Pour ½ oz thick chocolate syrup, 1 tbspn creamy
peanut butter and 1 shot of espresso into a mug.
Fill with foamed/steamed milk to ¼ inch from top
of mug. Top with whipped cream and thin threads
of chocolate syrup.
Milk
Chocolate Espresso
2
½ fl oz freshly brewed espresso coffee
2 fl oz chocolate milk
Heat
chocolate milk in small saucepan on low heat until
warm, stirring briskly and constantly with wire
whisk to create foam.
Stir milk into coffee.
Borgia Coffee
Serves 2
one cup of espresso coffee
one cup of hot cocoa
whipped cream
orange peel
Mix in equal proportions
the espresso coffee and the cocoa (very hot).
Serve in coffee cups, and cover with whipped cream.
Add grated orange peel.
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