Mix the coffee and the water. Leave it on the counter overnight. Strain in the morning, preferably through cheesecloth.
For hot coffee just add hot water to taste to 1/4 cup (or more) of the concentrate mixture (depending on how strong - or not - you like your coffee). To make iced coffee, stir together 1/4 cup each of Coffee Concentrate and water. If desired, stir in milk and sugar. Serve over ice.
It should keep for 2-3 weeks in the fridge.
Make coffee in your coffee pot with coffee & water listed under Coffee Cubes (just double amounts
Brew coffee with water using your preferred method to make brewed coffee. Spoon 2 tablespoons of sweetened condensed milk into each of 4 coffee cups. Pour 1 cup of fresh hot coffee into each cup, and stir to dissolve the milk.
Serve guests cups of coffee, and give each one a tall glass with 4 ice cubes, and a long handled spoon. Guests pour hot coffee over the ice cubes and stir briskly with the long handled spoon, making an agreeable clatter with the ice cubes to chill the coffee.
and dough has risen (see How to Make Cronuts, Part I), continue on
Preheat oven to 350 degrees F (175
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Preheat oven to 400 degrees F (200 degrees
Preheat the oven to 450\u00b0F.
Cook bacon
Pour the olive oil into a 12 inch skillet and heat on low heat. Add the diced onion and saute' until the onions are slightly golden. In the meantime, crush the canned tomatoes with your hands until smooth and then add them to the skillet. Cook 10 to 15 minutes. Salt and pepper to taste. Then chop the basil leaves and add them to the sauce. Add crushed pepper flakes if you want to make it more spicy, or eggplant or zucchini. I like to add about 4 cloves minced garlic in with the onion at the beginning for added flavor.
Layer one of the fruits and some of the punch (1\" at a time) in a ring mold.
Freeze each layer before adding the next layer.
Layer with as many fruits as you want in your mold.
When the ring mold is frozen solid, and ready to put in the punch bowl, sit mold in hot water for 1 minute. This will help to make it come out of the mold easily.
UR OVEN TO: 425*F
and adjust basket to fit the coffee maker.
Pour the
th 3 Tbsp warm water to make into a rich syrup.
d adjust basket to fit coffee maker.
Pour
sing 2 tablespoons of ground coffee with 3/4 cup water
Mix the cold coffee with the sugar and kirsch to taste and chill it in the fridge.
To make the cream topping, whip the cream with the vanilla and transfer to a piping bag with a star tip. Chill in the fridge.
Place 2 scoops of ice cream in 4 tall glasses and pour in the chilled coffee to cover it. Pipe on the whipped cream and sprinkle with grated chocolate. Garnish with cherries and serve with wafer cookies, if using.
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.
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In the original recipe, my grandmother starts out by