Cafe a la Russe
Mocha Coffee
Cafe Brulot Diabolique
Cafe orange
Cafe Cafe



Cafe a la Russe

3/4 cup boiling water
1 oz. semisweet chocolate
1 1/2 Tbsp sugar
1 3/4 cup hot coffee
1/2 cup whipping cream, scalded
1/2 cup milk, scalded
2 oz. cognac (1/4 cup)
2 oz. creme de cacao (1/4 cup)
Cinnamon
Nutmeg

Combine water, chocolate and sugar in top of double boiler. Place over
hot,
not boiling water and simmer, stirring until chocolate is melted and sugar
dissolved, about 2 or 3 minutes. Stir in coffee, cream, milk, cognac and
creme
de
cacao. Pour into 4 large preheated mugs and sprinkle with cinnamon and
nutmeg

to taste. Serves 4
>From Too Busy to Cook




Mocha Coffee

6 oz. coffee liqueur
2 oz. creme de cacao
24 oz. hot strong coffee
1/4 cup whipping cream, whipped
1 tsp cocoa

Combine coffee liqueur with creme de cacao and divide among 6 mugs or
heated
wine glasses. Add coffee. Top with cream and sprinkle with dash of cocoa.
Amaretto, Grand Marnier or any other dessert liqueur may be substitute for
the
coffee liqueur and creme de cacao. Serves 6
Source: Too Busy to Cook



Cafe Brulot Diabolique

1 cinnamon stick
8 whole cloves
Zest of 1 lemon, cut into thin strips
3 sugar cubes
3 jiggers brandy (1/2 cup plus 1 T.)
3 cups strong black coffee

Combine spices, zest and sugar in hot chafing dish. Pour brandy into ladle
and warm briefly. Ignite and pour into dish, ladling mixture until sugar
dissolves. Add coffee and serve in demitasses. Serves 8
>From Too Busy to Cook



Cafe Orange

For each serving:
1 tsp grated fresh lemon zest
Coffee
1 jigger (3 T) orange liqueur

Place grated lemon zest in coffee cup, add coffee until it is about 2/3
full.

Stir in liqueur.
>From Too Busy to Cook




Cafe Cafe

On the theory that if you're a coffee lover, you can't have too much of a
good thing. For each serving:
6 oz. hot strong coffee
1 oz (2 Tbsp) cream
2 tsp sugar
2 oz. (1/4 cup) coffee flavored liqueur
Sweetened whipped cream, flavored with instant coffee

Combine coffee, cream, sugar and liqueur together in a heated cup. Top
with a

dollop of whipped cream.
>From Too Busy to Cook



SOURCE: SimpleMeals Digest 4320
Posted By:
FROM ANN IN FLA



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