All Night Coffee House Special Recipes


BEVERAGES



 

Anise Orange Coffee


8 tablespoons ground Columbian coffee

8 cups cold water

1 teaspoon ground anise seeds

Zest of one orange grated

1 packet or teaspoon sugar


Brew a pot of coffee by using 8 tablespoons of ground coffee and water, add the ground anise seed, orange zest and sugar directly to the grounds before brewing mix well. Brew the coffee then serve with sugar and cream.

Tips: Grind the anise seed in a electric coffee grinder before adding to grounds. Orange zest is the skin of an orange grated. Use a zester when grating the skin use only the orange part as the white skin underneath is bitter.


Irish Coffee

4 tablespoons wild turkey whiskey per cup

2 cup strong black coffee

2 tablespoon sugar per cup

Serves 2

Whipped Cream

1/2 cup whipping cream

Dash of Vanilla Extract

1/2 teaspoon sugar


Brew a pot of strong coffee keep hot. In a cup put one tablespoon of sugar pour the two tablespoons of whiskey over the sugar. Add the hot coffee next. Then add whipped cream serve immediately. To make whipped cream whip in a mixer until it forms soft peaks.


DELICIOUS DESSERTS



 

Frozen Expresso

This recipe is a cross between coffee granita which is similar to an Italian ice and sherbert which uses cream or milk.

1 cup or 8 oz of brewed expresso coffee

1 cup of whipping cream

1 or 2 tablespoons granulated sugar

Chocolate Sauce(Optional)

Whipped Cream

Expresso can be brewed in an automatic coffeemaker for this recipe. Two tablespoons of expresso and two cups of water is sufficient.

Put whipping cream, brewed expresso and sugar in metal bowl and whip on high with mixer until it is the consistency of whipped cream. The mixture will be watery but this is ok. Pour the mixture into a metal bowl cover and freeze at least 4 hours or more.

Using a fork scrape the contents of the metal bowl to form flakes. Return to freezer until ready to serve. Serve in small bowls with chocolate sauce and whipped cream.

Serves 4

 

Brandied Apricot Tea Cakes


1/2 cup boiling water

1 6 oz package dried chopped apricots

1 10 oz box currants

1 cup apricot brandy

1/2 cup butter (1 stick)

1/1/4 cup firmly packed brown sugar

3 eggs

2 cups flour

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon baking soda

1/2 tsp. salt

Combine apricots and currants in a bowl. Add the water and brandy. Cover put in refrigerator overnight.

Cream the butter in a mixing bowl and gradually add sugar and beat well. Beat in the eggs. In a separate bowl combine flour cinnamon, cloves, allspice, baking soda and salt. Gradually add this mixture to the creamed mixture.

Blend in the fruit and brandy mixture. Mix well. Using small cupcake tins drop 1 teaspoon of mixture into each cup. Bake at 325 degrees for 25-30 minutes Cool on wire rack. Make about 48 small cupcakes.








Orange Belgian Coffee

This recipe was provided by David Fleury a very talented and accomplished Amateur Chef from Las Vegas!

Directions: In a bowl with an electric mixer beat the egg white with a a pinch of salt until it holds soft peaks, add the sugar and 1/8 tsp. cinnamon, beating, and beat the mixture until it just holds stiff peaks. In a chilled bowl with the electric mixer, beat the cream with the vanilla until it just holds stiff peaks, fold the egg white mixture into the cream, and divide among 4- 8 oz. mugs. In a pitcher stir together the coffee, heated if necessary, and the liqueur. Divide the mixture among the mugs and sprinkle each drink with some of the additional cinnamon.

Number Of Servings: 4

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