27
RECIPES
Coffee punch
Ingredients (serves 6):
1/2 l of hot coffee
1/2 l of white Port
1/2 l of rum
100 g of candied brown sugar
Method:
Pour the coffee into a pot, add the rum and the
Port and heat until it reaches boiling point. Gra-
dually add the candied sugar, tasting now and
then until sufficiently sweet. When the sugar has
dissolved serve in traditional, short stemmed
glasses.
Emperor’s coffee
Ingredients (serves 3):
3 espresso coffees
3 egg yolks
3 teaspoons of sugar
3 dl of milk
2 small glasses of brandy
Method:
Beat the egg yolks with the sugar and the brandy.
Add hot milk and hot coffee.
RECIPE TIP: lightly whip the milk and add slowly
at the very last ingredient. Best served accompa-
nied by a chocolate cake.
Danish coffee
Ingredients:
6 eggs
grated rind of one lemon
100 g of sugar
3/4 l strong, cold coffee
1 large glass of brandy
Method:
Beat the eggs and the lemon rind, and then add
the sugar a little at a time until the eggs become
light and airy. Slowly add the coffee and the
brandy, stirring constantly. Serve in chilled tea-
cups or “Ballon” glasses.
Irish cofee
Ingredients (serves 3):
2 spoons of sugar
1 spoon of water
9 teaspoons of whipping cream
6 spoon of Irish Whisky
4 cups of hot coffee
Method:
Boil the water and the sugar for approximately
one minute then add to the Whiskey and the hot
coffee. Mix and pour into stem glasses. Carefully
pour the cream onto the coffee (3 teaspoons per
glass).
RECIPE TIP: lightly whip the cream so that it
stays on top of the coffee. Grand Marnier or Cal-
vados can also be added.
Coffee sorbet
Ingredients (serves 4):
200 g of granulated sugar
2 dl of espresso coffee
Method:
Combine ½ l of water and the sugar to make a
syrup and simmer for a few minutes; allow it to
cool then mix in the coffee. Filter as soon as a
smooth mixture is obtained then place in the free-
zer to set, mixing often until of a grainy consi-
stency.
Iced coffee
Ingredients:
4 espresso coffees
4 teaspoons of sugar
12 ice cubes
Method:
Crush the ice and add to the pre-sugared coffee.
Shake in a shaker until a frothy, creamy mixture
is obtained.
RECIPE TIPS: blend on a low blender setting and
serve in a flute or glass tumbler.
