Fill glass with very hot water to pre-heat, then empty.
Pour hot coffee into hot glass until it is about three-quarters full.
Drop in two cocktail sugar cubes.
Stir until the sugar is thoroughly dissolved.
Add full jigger of Irish Whiskey for proper taste and body.
Top with a collar of whipped cream by pouring gently over a spoon.
Enjoy it while piping hot.
Pour Bailey's Irish Cream, Frangelico and Kahlua into an Irish coffee cup and add coffee.
Top with whipped cream and, optionally, allspice (cinnamon and nutmeg).
Add coffee, vodka and kahlua to irish coffee cup and sweeten to taste.
Gently float cream on top, add amaretto, and garnish with a cherry.
Put 1st 6 ingredients into a shaker & shake well.
Pour equally into 2 tall glasses & gently add a scoop of coffee ice cream to each. Sprinkle w/choc shavings (if using) & serve w/a long-handled spoon.
NOTE FROM ME: I entered this recipe as written, but feel the need to ask a question. Is it just me or is it more than just a little silly to use 2 tsp of sugar in this recipe?.
COOKS NOTE ON RECIPE: \"The coffee liqueur can be either cream-based (Kahlua) or non-cream based (Tia Maria).\".
Add 7 tablespoons of ground coffee inside your paper-lined basket
he sugar, stir in the coffee; cool. (The cooler the liquid
eat and add in the coffee granules, whisk to dissolve the
asket to fit coffee maker.
Pour cold
sing 2 tablespoons of ground coffee with 3/4 cup water
mall bowl: mix lemon juice, coffee, molasses, balsamic vinegar, salt and
Heat oven to 375\u00b0F.
Grease 9-inch round pan.
Make Cinnamon Streusel; reserve. (my sister often doubles this recipe so that there is lots of topping).
Stir coffee cake batter ingredients until blended.
Spread in pan.
Sprinkle with Cinnamon Streusel.
Bake 18 to 22 minutes or until golden brown.
Let sit a few minutes and then serve warm with butter and lots of milk or coffee.
minutes.
Add instant coffee and spices and remove from
sket.
Carefully stir the coffee grounds and cinnamon.
Insert
In a VERY large bowl (13\" diameter), mix ingredients together. Freeze in plastic containers at least 24 hours. Take out 2-3 hours before serving to thaw. Punch should be slushy. You can defrost in microwave to help speed process.
NOTE: I mix in a large stainless mixing bowl and only do half the recipe at a time! One-half recipe fills about one punch bowl. This recipe is easy to cut in half, or even quarter. It lasts about a month in freezer, so it is good to make ahead.
presso maker with water and coffee according to the manufacturer'
Fill a tall glass with coffee ice cubes. Pour in the cold brewed coffee. Sweeten to taste with Sweet'N Low. Add milk as desired.
To Make Cold-Brewed Coffee: Place the coffee in a glass jar, add the water, and stir to combine. Cover and set aside at room temperature for 12 hours or overnight.
Strain the coffee through a large-size paper coffee filter, a fine sieve, or a strainer lined with cheesecloth. Cold-brewed coffee can be refrigerated in a covered jar for up to 24 hours. This recipe can be doubled.
*Note: I estimated the amount of ground coffee and lavender to use for this recipe. Depending on the type of coffee maker you have, it may be necessary to adjust the amounts.
Pour filtered water into the coffee maker.
Place the ground coffee in the coffee maker basket and add the lavender.
Brew.
If desired, add sugar and/or cream.
Divide the 2 liqueurs equally between 2 tall glasses & mix well.
Fill ea glass equally w/the hot coffee & top w/whipped cream.
COOKS TIP #1: The recipe suggested a garnish using the thin \"after dinner style\" choc mints cut diagonally & inserted into the whipped cream topping. The pic of same is visually stunning, but simple choc shavings will work equally well for me. :-).
COOKS TIP #2: \"Use coffee strong enough so as not to taste watery or be too diluted by the liqueurs, but weaker than espresso.\".
f cognac, but the Zaar recipe editor would not allow me
ean paste.
Pour the coffee liqueur evenly among serving glasses