Belgian CoffeeFold beaten egg white into whipped cream and put a large dollop in the bottom of a coffee cup. Pour in coffee. When the froth comes to the top, garnish with grated bittersweet chocolate. Recommended coffee: Mocha Java Viennese CoffeeFor each cup of coffee, melt an ouce of semisweet chocolate with a tablespoon of heavy cream in the top of a double boiler over simmering water. Gradually whisk in 1 cup of coffee for each ounce of chocolate and beat until frothy. Pour into cups. Top with whipped cream and garnish with a sprinkle of cinnamon, or cocoa. For a spicier version, brew the coffee with a few cloves and a cinnamon stick. Recommended coffee: Espresso Dark Roast |
Cinnamon Spiced CoffeeIngredients:
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Turkish CoffeeIngredients:
Method:
The goal is to get maximum coffee flavor without over boiling. There should be a thick sediment on the bottom and a brown froth on the top. Serve coffee by pouring gradually into each cup to evenly distribute the sediment. |