Top 100 Coffee Recipes: a Cookbook for Coffee Lovers Read online

  tropicalmochasmoothie

  1 ripe banana

  1 cup milk, 2% milk fat

  2 tablespoons chocolate syrup

  ½ cup cold coffee

  chocolate curls for garnish

  here’s a great way to have breakfast in a glass. It’s creamy, flavorful, and only 166 calories per serving.

  SERVES: 2

  COMBINE first four ingredients into a blender cup. Blend until smooth and creamy. Pour over crushed ice into a tall cooler glass. Garnish with chocolate curls and serve with a straw.

  Each serving: 166 calories; 32 mg carbohydrate; 6 gm protein; 3 gm fat (15% calories from fat); 10 mg cholesterol; 85 mg sodium; 546 mg potassium; 37 mg caffeine (made with regular coffee).

  cafémazagran

  1 cup crushed ice

  ½ cup cool, strong brewed coffee, preferably Mexican or Costa Rican (regular or decaffeinated)

  1 teaspoon simple syrup (page 114)

  ½ cup cold club soda

  a very refreshing beverage, this is best made with a Latin American coffee such as Mexican or Costa Rican.

  SERVES: 1

  FILL a twelve-ounce glass with crushed ice. Add coffee and stir in syrup. Slowly pour in club soda.

  Each serving: 12 calories; 2 gm carbohydrate; 0 gm protein; 0 gm fat; 0 mg cholesterol; 28 mg sodium; 64 mg potassium; 70 mg caffeine (made with regular coffee).

  spiced citrus

  iced coffee

  1 strip, 2 by ½ inch, lemon peel

  1 strip, 4 by ½ inch, orange peel

  12 whole cloves

  4 tablespoons light roast coffee such as Colombian (regular or decaffeinated)

  4 cups water

  4 teaspoons simple syrup (page 114)

  4 tablespoons half and half

  This full-flavored coffee will become even spicier as it cures in the refrigerator.

  SERVES: 6

  PLACE lemon strip, orange strip, and cloves into a coffee carafe. Brew coffee according to manufacturers’ directions. Cool and store in a sealed jug in the refrigerator for twelve hours. To serve: add simple syrup, half and half and pour into six tall, twelve-ounce glasses.

  Each serving: 24 calories; 2 gm carbohydrate; trace protein; 1 gm fat (50% calories from fat); 4 mg cholesterol; 9 mg sodium; 98 mg potassium; 93 mg caffeine (made with regular coffee).

  smooth and creamy iced cafe

  1 cup strong, cold coffee (regular or decaffeinated)

  4 teaspoons confectioners’ sugar

  1 cup half and half

  3 cups crushed ice

  Call this a creamy slush with a milk coffee flavor. Or, just call it delicious.

  SERVES: 4

  PLACE all ingredients into a blender cup. Blend until smooth. Pour into four, ten-ounce glasses.

  Each serving: 89 calories, 5 gm carbohydrate, 2 gm protein; 7 gm fat (70% calories from fat); 22 mg cholesterol; 27 mg sodium; 111 mg potassium; 35 mg caffeine (made with regular coffee).

  Espresso Express

  For espresso, an electric or top-of-the-stove espresso maker is essential. This authentic, Italian espresso maker was purchased by my son, Bob, during his yearlong study in Florence and Venice. On a daily basis his Italian family used an espresso maker just like this.

  PHOTO CREDITS

  Espresso maker, courtesy of Bob Ward; espresso cups are bone china courtesy of Al’s Pottery, Cleveland, Ohio. Marble pieces are from Barney Taxel’s Prop Room; teaspoon courtesy of Maurine Steinmetz.

  RECIPE CREDIT

  Authentic Espresso or Cappuccino, page 135

  ESPRESSO AND CAPPUCCINO

  If flavored and specialty coffees were the beverages of the ’80s, then espresso and cappuccino are truly the beverages of the ‘90s. The rich flavor of espresso and the smooth taste of cappuccino are perfect afternoon pick-ups.

  Perhaps none of the coffee beverages are as misunderstood as the names of these beverages. It’s really very simple. Espresso is finely ground, dark-roast coffee which has been made under pressure and steam. Cappuccino, on the other hand, is espresso with richly steamed milk.

  Contrary to popular opinion, the deeply roasted coffees used for espresso actually have less caffeine than lighter-roasted coffee. If caffeine is a consideration, you may also purchase decaffeinated espresso coffee. It is very important to grind the coffee to an espresso grind so that it will work properly with your espresso-making equipment.

  By very lenient Italian standards, one may put a lump of sugar and a twist of lemon into espresso, but that’s as far as the rules will bend. In my versions of these Italian favorites, however, we’ve gone beyond tradition. You’ll find some espresso and cappuccino recipes which do not require a special machine, or espresso maker and are exceptionally delicious.

  authenticespresso or cappuccino

  2, 2-1/2 espresso sized cups of water (use larger amount for Cappuccino)

  1 tablespoon finely ground espresso coffee

  ½ cup cold milk, 2% milk fat (for cappuccino)

  2 sugar cubes (optional)

  2 lemon twists (optional)

  for this recipe, you’ll need an electric or top-of-the-stove espresso maker. Later in the book, you’ll see a photo of the authentic espresso maker given to me by son, Bob, during his year-long art history study in Florence, Italy. His Italian family used one like this on a daily basis.

  SERVES: 2

  PUT two espresso-sized cups cold water into the reservoir of an espresso machine. Lock the reservoir. Place the espresso coffee into the filter and snap the filter into place. Turn on machine. Espresso will brew in two and one-half to four minutes. Serve hot, in small cups. If desired, serve with a sugar cube or lemon twist.

  FOR CAPPUCCINO: use the larger amount of water and place in reservoir. Follow the above recipe. When unit begins to brew espresso coffee, place steam nozzle of unit into the top one-half inch of the pitcher of cold milk. Allow the steam to froth and bubble the milk for a full one minute. Milk will expand to fill the pitcher and will be hot with a dry froth. Spoon froth from the milk onto the cups of espresso. Serve immediately.

  Each serving (cappuccino): 46 calories; 2 gm carbohydrates; 6 gm protein; 1 gm fat (25% calories from fat); 5 mg cholesterol; 40 mg sodium; 177 mg potassium; 70 mg caffeine (made with regular coffee).

  brandiedcappuccino

  1 cup half & half

  2 small cups freshly-brewed espresso coffee (regular or decaf.)

  1 tablespoon honey

  1 tspn. cocoa (unsweetened)

  ¾ tspn. vanilla

  2 tablespoons brandy

  2 tablespoons Kahlua (or other coffee liqueur)

  1 tablespoon light rum

  1 tablespoon Galliano

  ½ cup sweetened whipped cream

  shaved chocolate

  Cappuccino goes well with liqueurs. Here’s a very powerful combination. If you want to reduce the alcohol and calorie content, simply boil liqueurs for about ten minutes. Add to espresso, pour into heat-proof glasses and top with whipped cream.

  SERVES: 4

  WHISK half and half, espresso, honey, cocoa, and vanilla in a two-quart saucepan. Heat until almost scalded. Add brandy, Kahlua, rum and Galiano and pour into four Irish whiskey (or other heat-proof wine) glasses. Garnish with whipped cream and shaved chocolate.

  Each serving: 263 calories; 14 gm carbohydrates; 3 gm protein; 17 gm fat (57% calories from fat); 55 mg cholesterol; 38 mg sodium; 153 mg potassium; 36 mg caffeine (made with regular coffee); 19% calories from alcohol.

  cafékeith

  2 small cups freshly brewed espresso (regular or decaffeinated)

  1 tablespoon brandy (or Grand Marnier)

  1 tablespoon Frangelico

  ¼ cup sweetened whipped cream

  2 cinnamon sticks (for stirring)

  Thi is an adaptation from Rick’s Café in Indianapolis, Indiana.

  SERVES: 2

  COMBINE brewed espresso with brandy and Frangelico. Pour into two large, demitasse cups. Top with whipped cream; place a
cinnamon stick into each.

  Each serving: 133 calories; 4 gm carbohydrate; 1 gm protein; 9 gm fat (63% calories from fat); 33 mg cholesterol; 15 mg sodium; 93 mg potassium; 70 mg caffeine (made with regular coffee); 23% calories from alcohol.

  caféborgatta

  1 cup milk, 2% milk fat

  2 tablespoons unsweetened cocoa

  2 tablespoons granulated sugar

  2 small cups freshly brewed espresso (regular or decaffeinated)

  ½ cup sweetened whipped cream

  grated orange

  here’s a rich and satisfying drink … perhaps it’s the mocha of the ‘90s.

  SERVES: 4

  HEAT milk in a small saucepan. Sift cocoa and sugar into milk and whisk to blend. Stir in espresso. Divide equally into four small espresso or demitasse cups. Top with whipped cream and grated orange.

  Each serving: 116 calories; 13 gm carbohydrate; 3 gm protein; 7 gm fat (48% calories from fat); 11 mg cholesterol; 50 mg sodium; 250 mg potassium; 77 mg caffeine (made with regular coffee).

  cafélatte

  2 cups milk, 2% milk fat

  2 cups freshly brewed, hot espresso (regular or decaffeinated)

  ground cinnamon

  4 cubes sugar

  This is the Italian version of Cafe au Lait. In Italy, if you go to the espresso counter and stand while ordering and drinking your Cafe Latte, you’ll save several thousand lira!

  SERVES: 4

  STEAM milk with steam nozzle of espresso maker. To froth this quantity of milk, you may also place hot milk into a blender cup and blend on highest speed for ten seconds. When milk is frothy, pour most of milk into four, warm, eight-ounce mugs. Next, pour coffee down sides of mugs. Spoon froth from milk over coffee and sprinkle with cinnamon. Serve with one cube of sugar.

  Each serving: 80 calories; 9 gm carbohydrate; 5 gm protein; 2 gm fat (28% calories from fat); 10 mg cholesterol; 77 mg sodium; 291 mg potassium; 70 mg caffeine (made with regular coffee).

  cafélatte variations

  CAFE LATTE NAKED:

  Serve without sugar and cinnamon

  CAFE LATTE MACCHIATO:

  Serve with just a dollop of foamed milk

  CAFE LATTE CON PANNA:

  Serve with a dollop of whipped cream

  SIZES

  SHORT:

  8 ounce cup: half espresso, half steamed milk

  TALL:

  12 ounce cup: 4 ounces espresso, 8 ounces steamed milk

  GRANDE:

  16 ounce cup: half espresso, half steamed milk

  cappuccinoblanco

  ½ cup milk, 2% milk fat

  1 vanilla bean, split

  1 teaspoon light brown sugar

  2 servings (6 ounces total) freshly brewed, espresso (regular or decaffeinated)

  ground cinnamon

  do you like a lighter version of espresso? Maybe the espresso flavor with a little added sweetness and flavor? Then, this cappuccino is for you. It’s light and sweet with a hint of vanilla.

  SERVES: 2

  IN a small saucepan, combine the milk and vanilla. Scald the milk. Remove from heat. Cover and let the milk steep for five minutes. Next, stir sugar into the milk. Reheat briefly and remove the vanilla bean. Transfer the milk to a blender. Whirl milk until frothy, at least forty-five seconds. Half fill two warmed, eight-ounce coffee mugs with hot espresso coffee. Add the hot milk; sprinkle with cinnamon.

  Each serving: 51 calories; 6 gm carbohydrate; 2 gm protein; 1 gm fat (24% calories from fat); 5 mg cholesterol; 45 mg sodium; 255 mg potassium; 139 mg caffeine (made with regular coffee).

  frosty mintedmocha

  2 tablespoons chocolate syrup

  2 small cups freshly brewed espresso coffee (regular or decaffeinated)

  2 ounces milk, 2% milk fat

  1 teaspoon mint extract

  crushed ice

  2 mint leaves

  This light, tasty espresso is the perfect ending to dinner on a hot night. It’s easy to prepare, and you may use hot or cold espresso.

  SERVES: 2

  IN a blender, combine chocolate syrup, coffee, milk, mint extract, and crushed ice. Blend until frothy. Pour into a ten-ounce glass and garnish with a mint leaf.

  Each serving: 65 calories; 13 gm carbohydrate; 1 gm protein; 1 gm fat (10% calories form fat); 1 mg cholesterol; 35 mg sodium; 240 mg potassium; 141 mg caffeine (made with regular coffee).

  icedelegantissimo

  2 small cups freshly brewed espresso (regular or decaffeinated)

  ½ cup superfine granulated sugar

  1 square (1 ounce) semi-sweet chocolate, chopped

  2 cups finely crushed ice

  ¼ cup heavy cream

  chocolate shavings for garnish

  This is the ultimate. Make it in advance, then watch as your guests rave over this sweet, chocolate delight. It’s worth every one of its calories.

  SERVES: 4

  STIR the hot espresso, sugar, and chocolate together until the sugar dissolves and the chocolate melts. Refrigerate until well chilled, three hours or overnight.

  FILL wine glasses with finely crushed ice. Pour the cold coffee over the ice. Whisk the cream until just thick enough to mount onto a spoon. Place a spoonful on each glass. Top with chocolate shavings and serve with a straw.

  Each serving: 180 calories; 29 gm carbohydrate; 1 gm protein; 8 gm fat (38% calories from fat); 20 mg cholesterol; 10 mg sodium; 102 mg potassium; 74 mg caffeine (made with regular coffee).

  microwave cappuccino

  1 cup vanilla ice cream

  4 microwave-proof wine glasses (or Irish coffee glasses), 8 ounces each

  4 cups Italian Espresso Coffee (regular or decaffeinated) brewed in a regular coffee maker (use a paper filter)

  This faux recipe is fun. It is also quick, delicious, and has quite the authentic flavor. It was given to me by my friend, Lila Greenberg, who lives in the San Francisco Bay Area.

  SERVES: 4

  SCOOP one-fourth cup ice cream into each glass. Microwave until ice cream is warm and bubbled up into the cup, one and one-half to two minutes (for all four glasses). Add brewed espresso.

  Each serving: 95 calories; 9 gm carbohydrate; 1 gm protein; 6 gm fat (58% calories from fat); 22 mg cholesterol; 35 mg sodium; 191 mg potassium; 139 mg caffeine (made with regular coffee).

  mochafino

  2 small cups freshly-brewed espresso (regular or decaffeinated)

  2 teaspoons sugar

  1 teaspoon unsweetened cocoa powder

  1 cup half and half

  shaved chocolate

  here’s a mocha with a subtle, espresso flavor…it’s a dream!

  SERVES: 2

  INTO two, ten-ounce mugs, pour espresso, sugar and cocoa powder. Heat cream; divide between two mugs. Sprinkle with chocolate shavings.

  Each serving: 267 calories; 10 gm carbohydrate; 3 gm protein; 24 gm fat (80% calories from fat; 80 mg cholesterol; 56 mg sodium; 297 mg potassium; 141 mg caffeine (made with regular coffee).

  The Opera Event

  After the Opera, what could be more blissful than spirited coffee and confections?

  PHOTO CREDITS

  Opera glasses, courtesy of Johnson’s Optical, Cleveland, Ohio; opera gloves, Westlake Resale, Cleveland, Ohio; crystal coffee set from Antiques in the Bank, Cleveland, Ohio; lace tablecloth from Dillard’s; gold serving plate courtesy of Mary Ward; silver teaspoon courtesy of Al’s Pottery.

  RECIPE CREDITS

  Regular or decaf coffee served with Coffee Liqueur, page 170

  Olliebollen, page 182

  COFFEE WITH SPIRITS

  Coffee makes a great ending to a meal. And the recipes in this chapter will enhance and enchant your guests. Whether it’s an intimate party for two or a dinner party for twelve, your guests will enjoy coffee with spirits.

  You’ll notice we’ve added a new figure to the nutrition analysis for this chapter: percentage of calories from alcohol. These recipes are delicious and different. So, if you don’t need to count calories, enjoy.<
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  If you are like some of us, though, you’ll want to know how many calories you are consuming with that dessert cup of coffee. One of the easiest ways to reduce the calories in any of these spirited recipes is to boil the alcohol before adding to the coffee. In this way, you’ll remove almost all of the alcohol and with it the calories.

  In addition, you may want to use decaffeinated coffee for these recipes. If you do plan to use decaf, I would suggest you start with a decaffeinated Colombia Supremo, then add French roast decaf, and espresso decaf to your collection.