Charles Maurice de Talleyrand describes coffee as “Black as the devil, hot as hell, pure as an angel, sweet as love.”
If you’re a Coffee lover, You can experiment a lot with coffee. Prepare your regular coffee by varying the ingredients or add milk and cream to the black beverage. You can even take dark or iced coffee itself as one of your ingredients during your kitchen experiment. The result will be always awesome. Strive these superb recipes to feature that additional punch to your low. You can be more creative and try different latte art using latte art pens and impress your guests at home.
Ice – three cups, crushed; chocolate – to garnish; Cinnamon Powder – a pinch; topping – to garnish.
Combine the Coffee, ice cream, milk, and ice in a mixer. Mix well till sleek. Pour into individual serving glasses. Garnish with topping. Sprinkle a bit of chocolate and cinnamon powder.
Tip: You can substitute Coffee Ice Cream with Chocolate Ice Cream and Milk with Chocolate Milk if desired.
Chocolate 200 grams; Instant coffee powder 4 teaspoons; Milk 4 cups; Powdered sugar 4 teaspoons; Cream (whipped) ½ cup; Chocolate vermicelli (optional) 2 teaspoons.
Break chocolate into small pieces. Put them in a bowl. Add one cup of milk, coffee powder, and sugar. Keep the bowl in Microwave oven on HIGH (100%) for one minute. Take the bowl out and mix well. Put the mixture in a blender and blend. Add remaining milk and some ice cubes and blend again. Pour the mixture into glasses. Put some whipped cream on top. Garnish with chocolate vermicelli and serve immediately.
400 ml. strong coffee 400 ml; strong drinking chocolate 4 tablespoons; whipped cream 2 tablespoons; nutmeg 2 tablespoons; soft brown sugar.
Mix the coffee and chocolate in a pan and heat. Flavor with nutmeg and brown sugar. Pour into mugs and top with whipped cream.
1/2 liter sweetened coffee double strength and freshly brewed; 200 ml milk; Grated nutmeg; Dash of rum/ coffee liqueur; 4 scoops ice-cream; Dusting of icing sugar.
Freeze a tray of ice-cubes with some of the coffee brews. Blend the remainder with milk, nutmeg, and rum until frothy. Pour the coffee over the ice cubes and finish with ice cream and a dusting of cocoa.
Instant Coffee – 2 tablespoons; Irish Whiskey – 1/2 cup; Thick Cream – 1 cup, whipped; Caster Sugar – 3 tablespoons; Nutmeg Powder – little.
Heat 3 cups of water over a medium flame. Bring to a boil and switch off the flame. Add the coffee granules and mix well until fully dissolved. Add the whiskey and caster sugar. Stir well. Pour into individual serving mugs. Top up with cream and sprinkle a bit of nutmeg powder. Serve at once.
½ coffee cup of water; 2-3 level tablespoon freshly ground coffee; 1½ coffee cups of skimmed milk; chocolate powder, to garnish.
Pour the water into the bottom of the Single or Multi-cup coffee maker. Then pack the freshly ground coffee into the filter using the back of a spoon. The quantity you utilize varies depending on the strength of the coffee beans. Screw on the highest and place on the hob over a medium heat. While the espresso is brewing, heat the milk just below the boiling point. Skimmed milk is the best to use because it holds its froth for long due to the lower fat content. Once the milk is hot, froth the milk. Place the milk in a large carafe and pump the plunger 10-15 times till you’ve got much froth. Pour the espresso into warm cups, then, using a large spoon to carry back the froth, pour the milk into the cups. Top with the froth, leaving a visible brown rim around the edge for an authentic look. Sprinkle with the chocolate. The most effective cappuccino ought to be one-third java, one-third milk, and one-third froth. You’ll realize the additional you create them, the better they’ll become.
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