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18 19
EN
RECIPES
Coee punch
Ingredients (serves 6):
1/2 l of hot coee
1/2 l of white Port
1/2 l of rum
100 g of candied brown sugar
Method: Pour the coee into a pot, add the rum and the Port
and heat until it reaches boiling point. Gradually add the can-
died sugar, tasting now and then until suciently sweet. When
the sugar has dissolved serve in traditional, short stemmed
glasses.
Emperor’s coee
Ingredients (serves 3):
3 espresso coees
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 coee.
RECIPE TIP: lightly whip the milk and add slowly at the very last
ingredient. Best served accompanied by a chocolate cake.
Danish coee
Ingredients:
6 eggs
grated rind of one lemon
100 g of sugar
3/4 l strong, cold coee
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 coee and the brandy, stirring constantly. Serve
in chilled teacups 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 coee
Method: Boil the water and the sugar for approximately one mi-
nute then add to the Whiskey and the hot coee. Mix and pour
into stem glasses. Carefully pour the cream onto the coee (3
teaspoons per glass).
RECIPE TIP: lightly whip the cream so that it stays on top of the
coee. Grand Marnier or Calvados can also be added.
Coee sorbet
Ingredients (serves 4):
200 g of granulated sugar
2 dl of espresso coee
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
coee. Filter as soon as a smooth mixture is obtained then place
in the freezer to set, mixing often until of a grainy consistency.
Iced coee
Ingredients:
4 espresso coees
4 teaspoons of sugar
12 ice cubes
Method: Crush the ice and add to the pre-sugared coee.
Shake in a shaker until a frothy, creamy mixture
is obtained.
RECIPE TIPS: blend on a low blender setting and
serve in a ute or glass tumbler.
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