Much More Coffee Drinks Recipes Coffee Junket 1 pint milk 1 Tsp of very strong coffee Sugar to taste Method 1) Mix milk coffee and sugar. 2) Heat gently over a medium-high heat.(Do not boil) 3) Pour into a bowl , add immediately one Tbsp of essence of rennet and stir two or three times. 4) Cover and chill Decorate with whipped cream Belgian Coffee 3/4 oz Elixir d'Anvers 6 oz hot coffee, (freshly brewed coffee) heavy cream (whipping cream, real) sweetened if desired sweeten the coffee to taste Method Pour coffee and liquor into an irish coffee glass . Gently float the cream on top, sprinkle with cocoa. Caffee Caen 1 oz Calvados 1/4 - 3/4 oz Grand Marnier hot coffee, (freshly brewed coffee) Heavy cream (whipping cream, real) sweetened if desired 1 tsp sugar Method Heat liquors in a heat-resistant glass. Pour in the hot coffee, stir. Add sugar. Serve topped with whipped cream. Coffee Brulot 2Tbsp oz cognac 1Tbsp triple sec 6 oz hot coffee, (freshly brewed coffee) 1 twist lemon peel 1 twist orange peel 1 clove 1 pinch cinnamon 1 Tsp sugar Warm cognac . Pour in 6 oz hot coffee, add 1Tbsp of triple sec. Add twists of lemon and orange peel, the clove, and sprinkle with cinnamon. Sweeten to taste. Chambord Raspberry Liqueur Coffee 1 oz Chambord raspberry liqueur (French liqueur with an intense flavor of black-raspberries, fruits, herbs and honey. The taste is sweet..Its full name is Chambord Liqueur Royale De France, and it is produced by Charles Jacquin Et Cie) 6 oz hot coffee, (freshly brewed coffee) Whipped cream 1 tsp sugar Method Pour coffee and liquor into an irish coffee glass and sweeten to taste. Gently float the cream on top. Frosty Mochas 1 cup of freshly brewed coffee 1 pint of vanilla ice cream, softenen 6 tablespoons of chocolate syrup 1 cup prepared cold coffee Blend hot coffee and chocolate syrup in blender. Blend until smooth. Cool the mixture to room temperature. Pour the mixture into a medium bowl. Add the softened ice cream and cold coffee. With a rotary beater, beat until smooth. Spoon into tall glasses and serve immediately. Mint Cocoa Coffee 1 ounce of chocolate mint liqueur (The Dutch liqueur Vandermint and Bols' Chocolate Mint liqueur are some one of the best known brands.) Dash of cocoa powder Whipping cream (optional) Regular coffee Method Brew your regular coffee, add the 1 ounce of liquear into your cup. Add some whipping cream if desired and sprinkle with cocoa powder. Spiced Orange Coffee 1 teaspoon fresh, grated orange peel 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 4 whole cloves Regular amount of your usual coffee. Method Add the above ingredients together and brew as normal. Place a slice of orange at the bottom or your cup. Pour in coffee and add suger and cream to taste. Top with whipping cream and sprinkle with a dash of nutmeg and cinnamon if so desired. Turkish coffee (Türk kahvesi) Coffee: Start with a coffee of good quality, medium roast. Coffee Grind: Grind to a powder. Some burr-type coffee grinders will grind coffee this fine, or use a traditional Turkish Coffee Grinder(kahve degirmeni).. Otherwise, ask your coffee purveyor for "Turkish Grind". Turkish coffee used to be made over a fire, and the recipe has not changed for centuries. Put the coffee powder (about one teaspoon per demitasse cup of coffee) into a special pot( Ibrik) which is a traditional long-handled cooper pan. Add sugar and a (espresso cup or a Turkish cup (fincan) of cold water for each cup of coffee , Slowly bring the mixture to a frothing boil on the stove top ,then heat the brew to frothing three times. (When the froth reaches the Ibrik narrow neck, it's a sign to remove the pot from the heat and let the ground settle.) The coffee is served in small cups which are never filled to the brim. Fill each cup a bit at a time repeatedly, so that all cups have an even amount. Allow about a minute for the coffee grounds to settle to the bottom of the cup before gently sipping. Avoid bitterness by not stirring up or drinking the grounds. Wild Coffee 6 oz hot coffee, (freshly brewed coffee) Mix coffee and the flavored alcoholic liquors 1 oz. Kahlua 1 oz. Amaretto 1 oz. Tia Maria 1 oz. Dark Cream de Cacao Serve topped with whipped cream. After Eight Coffee Ingredients: Equal amounts of cocoa, crËme de Menthe and Whiskey Espresso or hot, strong coffee Warm milk Preparation: stir the cocoa with the mint liqueur and the whiskey. Put a spoon in the glass and add espresso and warm milk. If you prefer sweet taste, just add a little more sugar. American Coffee Ingredients: 40-60 ml bourbon Brown sugar Loosely shaken or whipped cream Preparation: Build as an Irish Coffee in a coffee glass or wine glass. CafÈ Parisienne Ingredients: 2 oz. Grand Marnier Rouge Hot coffee Cream Preparation: Pour Grand Marnier into a coffee glass or a wine glass with extra thick walls. Fill up with coffee and top with loosely shaken cream. Sprinkle with a freshly ground coffee on top. Bailey's Coffee Ingredients: 40-60 ml Bailey's Hot coffee Loosely whipped cream Preparation: Build in a coffee glass or wine glass with extra think walls. Put a spoon in the glass and first add Bailey's, followed by coffee, and last loosely whipped or shaken cream.