In a bowl, whip together the yogurt, dried milk and herbs. Place Mr. Coffee filter into a sieve or colander.
Spoon the yogurt mixture into the filter.
Suspend the filter above a bowl (cover the exposed surface with waxed paper).
Place into the refrigerator for 24 hours.
The whey will separate from the cheese and drop into the bowl.
The longer the cheese is left in the refrigerator, the firmer the cheese.
Remove the cheese and serve with crackers. Store in closed container.
Brew coffee according to your coffee machines directions.
Blend ingredients in blender, longer as necessary for larger pieces of ice.
Blend in coffee once brewed.
Pour into glasses.
Top with whipped cream and caramel drizzle.
Serve.
5 minutes.
Add the coffee, stir, and let steep, off
Place Kahlua, brandy, chocolate syrup and cinnamon in a coffee cup or mug. Fill with hot coffee. Stir to blend. Top with sweetened whipped cream.
rew basket along with ground coffee / espresso. Add cold water to
up French press. The ground coffee should be about as coarse
inutes.
Stir in the coffee, ketchup, cream, soy sauce, bourbon
Place coffee grounds in a large glass
Make your coffee. I use a traditional Vietnamese coffee filter, but you do not have to if you don't have one.
Prepare a cup with about 3 - 4 tablespoons of the sweetened condensed milk.
Stir together coffee and condensed milk.
Pour over ice.
ubside, slowly stir in coffee.
Ladle coffee into brulot cups or
Place coffee in bottom of prewarmed French
Place salt in basket of coffee pot with the coffee grounds.
Pour water into resevoir and start coffee.
Serve hot.
Combine the milk, coffee, ice cream, simple syrup and liqueur in a blender.
Blend until smooth.
Pour in tall glasses and top with a few chocolate covered espresso beans.
hile still flaming, add the coffee gradually.
When the flames
Fill a tall glass with ice cubes.
In another glass, pour in the sweetened condensed milk. Pour the coffee over the back of a spoon into the same glass, to create a layer effect between the milk and coffee.
Present the Cafe Sua Da by serving the coffee with condensed milk, the tall glass of ice and a spoon.
Mix well and pour over the ice.
Dissolve the sugar in the coffee then allow to cool.
Add rum and lime juice then pour into 2 glasses. Top with a dollop of cream and decorate the glass with a slice of lime, powdered with coffee.
Bring the water almost to a boil, to a temperature of 204-208 degrees F.
Using a drip-style coffeemaker with filter, pour a small amount of the water over the coffee grounds to dampen them, then wait 30 seconds.
Pour more water over the grounds until the upper pot container is full.
Allow to drain, then repeat until all the water is used.
Scald, do NOT boil, the milk. This means to heat it until JUST below the boiling point.
Pour coffee into warmed large mugs, then add the milk.
Add sweetener if desired and serve.
Brew coffee. Heat milk, almost to a boil.
Pour coffee and hot milk, preferably simultaneously, into large cups or mugs.
Sweeten to taste. If you like the frothy finish that traditional steam infusers give to cafe au lait, whirl the hot milk in a blender (or use a whisk or hand mixer) before filling cups.
Pour the coffee into a cup; stir in the chocolate syrup and the extract.
Steam milk until hot and frothy, then add to the coffee, leaving a layer of foam on top.
Sprinkle chocolate on top, if desired.
In a small saucepan, combine milk, chocolate syrup and almond extract until blended. Bring just to a boil over medium-low heat.
Pour the milk mixture and coffee simultaneaously into a French cafe au lait bowl or a large coffee cup.
Top with grated chocolate or nutmeg.
Serve immediately.