Rich Coffee

Coffee! Rich, dark coffee, in a variety of styles

for the conniseur and novice alike. Expresso coffee, double strength, with vanilla, maple syrup, whipped cream and cherries! Feel free to check out all our varieties, and try them at your leisure.

All our coffee recipes will be available soon for download. Please note that although we do regular anti virus and spyware scans, we recommend that you do the same before opening any downloads, from any source!

Alexander Espresso

1 c Cold water 2 tb Ground espresso coffee 1/2 ea Cinnamon stick (3" long) 4 ts Creme de cacao 2 ts Brandy 2 tb Whipping cream, chilled 1 ea Grated semisweet chocolate.

Break out your espresso machine for this one or just make really strong coffee w/ a small amount of water.

Break cinnamon stick into small pieces and add to hot espresso. Allow to cool for 1 minute. Add creme 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

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.

Alpine Carnival

2 tb Instant coffee 1 ts Vanilla 2 tb Brown sugar 1 ts Water 1 1/2 c Boiling water 1/2 c Whipping cream, whipped Divide instant coffee and vanilla evenly between two Spanish coffee glasses.

In a small heavy saucepan, dissolve sugar in the teaspoon of water. Over medium heat, stir dissolved sugar until it reaches a full boil. Immediately remove from heat and stir in boiling water.

Divide sugar mixture between coffee glasses and top with a dollop of whipped cream. Makes 2 6 oz servings.

Amaretto Coffee

1 1/2 c Warm Water 1/3 c Amaretto 1 tb Instant Coffee Crystals Dessert Topping from a pressurized can In a 2-cup measure stir together water and instant coffee crystals. Micro-cook uncovered, on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee mixture with some dessert topping.

Amaretto Coffee / Variation

3/4 c Warm water 3 tb Amaretto 1 1/2 ts Instant coffee crystals Dessert topping; * see note * Dessert topping should be in a pressurized can. In a nonmetal mug stir together water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till mixture is steaming hot. Stir in Amaretto. Top with pressurized dessert topping.

Arabian Coffee

1/2 liter (about 1 pint) water 3 tablespoons coffee 3 tablespoons (or more) sugar 1/4 teaspoon cinnamon 1/4 teaspoon Kardamom 1 teaspoon vanilla or vanilla sugar Mix all ingredients in a saucepan and heat until foam gathers on top. Do not pass through a filter. Stir it up before you serve it.

Black Forest Coffee

6 oz Fresh brewed coffee 2 tb Chocolate syrup 1 tb Maraschino cherry juice Whipped cream Shaved chocolate/chips Maraschino cherries Combine coffee, chocolate syrup, and cherry juice in a cup; mix well. Top with whipped cream, chocolate shavings and a cherry.

Buttered Rum Coffee

1/3 c Ground coffee 1/4 ts Freshly ground nutmeg 1 1/4 ts Rum extract 1/8 ts Liquid butter flavoring Place coffee and nutmeg in a blender or food processor fitted with a steel blade.

In a cup, combine remaining ingredients. With processor running, add flavorings. Stop processor and scrape sides of container with a spatula. Process 10 seconds longer. Store in refrigerator. Yields: Mix for eight 6-ounce servings

Cafe Au Lait ( Coffee with Milk )

1 c Milk 1 c Light cream 3 tb Instant coffee 2 c Boiling water Over low heat or in double boiler, heat milk and cream till hot. Meanwhile, dissolve coffee in boiling water. Before serving, beat milk mixture with rotary beater-till foamy.

Pour milk mixture into one warmed pitcher or server, and coffee in another. To serve: Fill cups from both pitchers at the same time, making the streams meet en route. Makes 6 servings.

Louisiana Cafe Au Lait

2 c Milk Sugar 1 c Louisiana coffee w/chicory Put milk in saucepan; bring to a boil. Pour hot freshly brewed coffee and milk simultaneously into cups; sweeten with sugar to taste.

Cafe Au Lait Luzianne

2 c Milk 1/2 c Heavy cream 6 c Louisiana coffee w/chicory Combine milk and cream in saucepan; bring just to a boil (bubbles will form around edge of pan), and then remove from heat.

Pour small amount of coffee in each coffee cup. Pour remaining coffee and hot milk mixture together until cups are 3/4 full. NOTE: Skim milk can be substituted for milk and cream for those who are counting calories.

Cafe Au Cin

1 c Cold strong French roast coffee 2 tb Granulated sugar ds Cinnamon 2 oz Tawny port 1/2 ts Grated orange peel Combine and mix in a blender at high speed. Pour into chilled wine glasses.

Cafe Cappuccino

1/2 c Instant coffee 3/4 c Sugar 1 c Nonfat dry milk 1/2 ts Dried orange peel Crush in mortar and pestal Use 2 T. for each cup of hot water Cafe Cappuccino Mix 1/2 c Instant coffee 3/4 c Sugar 1 c Nonfat dry milk 1/2 ts Dried orange peel(1 bottle).

Mash orange peel with a mortar and pestle. Stir ingredients together. Process in a blender until powdered. Use 2 Tablespoons for each cup of hot water. Makes about 2 1/4 cups of mix.

Cafe Con Miel

2 c Prepared coffee, (fresh, instant, or decaf) 1/2 c Milk 4 tb HONEY, more or less to taste 1/8 ts Cinnamon Dash nutmeg or allspice Dash vanilla Heat ingredients in a saucepan, but do not boil. Stir well to combine. Serve as a light dessert.

Cafe De Ola

8 c Water 2 sm Cinnamon sticks 3 Whole cloves 4 oz Dark brown sugar 1 Square semisweet chocolate or Mexican chocolate 4 oz Ground coffee Bring the water to a boil, the add the cinnamon, cloves, sugar, and chocolate.

When the liquid comes to a boil again, skim off any foam. Reduce the heat to low and make sure the liquid does not boil. Add the coffee, and let it steep for 5 minutes. Serve the coffee in an earthenware pot with a ladle.

Cafe' Mexicano

1 oz Coffee liqueur 1 ts Chocolate syrup 1 ea Hot coffee 1/2 oz Brandy 1 ea Dash ground cinnamon 1 ea Sweetened whipped cream Combine coffee liqueur, brandy, chocolate syrup and cinnamon in a coffee cup or mug. Fill to the top with hot coffee. Top with whipped cream.

Cafe AlVanCocoa

Amaretto coffee beans 1 tb Vanilla extract 1 ts Almond extract 1 ts Cocoa powder 1 ts Sugar Brew coffee. Add flavorings, 1 tsp. chocolate and sugar per cup. Garnish with whipped cream, chocolate and red candy sprinkles, and a chocolate- covered strawberry on top.

Cafe Royale

3/4 c Hot Strong Coffee 4 ts Brandy 1 Sugar Cube Pour coffee into warmed mug. Float 2 teaspoons brandy on coffee. Put remaining 2 teaspoons brandy into a tablespoon with sugar cube. Warm spoon over hot coffee.

With a match, carefully ignite brandy in teaspoon. Slowly lower spoon into coffee to ignite floating brandy. Wait 1 minute after flame has died before drinking.

Cafe Vienna Lookalike

1/2 c Instant coffee 2/3 c Sugar 2/3 c Nonfat dry milk 1/2 ts Cinnamon 1 pn Cloves 1 pn Allspice 1 pn Nutmeg Blend in blender until very fine powder. Use 2 teaspoons per cup