Specialty Coffee Drinks
Almond Coffee Cream
2 teaspoons coffee, finely ground to a powder
¼ cup skim milk
2 egg whites
½ teaspoon salt
low-calorie sugar substitute (equal to ¼ cup sugar)
1/8 teaspoon almond extract
¼ cup finely chopped almonds
4 ounces nondairy whipped topping, thawed
Dissolve coffee in milk and set aside.
Add the salt to the egg whites and beat until foamy. Gradually add the sugar substitute and continue to beat until the mixture forms stiff, shiny peaks. Blend in the coffee/milk mixture, almond extract, and chopped almonds. Fold in the dietetic topping.
Spoon into individual parfait glasses. Garnish with additional chopped almonds if desired. Freeze until firm.
Serves 6
Ice Cream Parlor Mocha Sodas
½ cup hot water
8 teaspoons coffee, finely ground to a powder
2 cups milk
4 scoops chocolate ice cream
1 quart club soda
sweetened whipped cream or prepared whipped topping
Place hot water in a medium-sized pitcher. Add coffee and stir until dissolved.
Stir in milk.
Place 1 scoop of ice cream in each of 4 ice cream soda glasses. Pour coffee/milk mixture equally into each glass. Fill glasses almost to brim with club soda. Top with sweetened whipping cream or prepared whipped topping.
Serves 4
Café Mexicano
4 teaspoons chocolate syrup
½ cup heavy cream
¾ teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon sugar
1-½ cups strong hot coffee
Put 1 teaspoon chocolate syrup into each of 4 coffee cups.
Combine the heavy cream, ¼ teaspoon cinnamon, nutmeg, and sugar and whip until it forms soft peaks.
Stir remaining ½ teaspoon cinnamon into the hot coffee. Divide the coffee evenly between the 4 cups and stir each to blend the coffee with the chocolate syrup.
Top each cup with the spiced whipped cream and serve immediately.
Serves 4
Coffee Alexander
1 cup cold strong coffee
1 cup coffee ice cream
2 oz. Brandy or Cognac
Pour all ingredients into a blender and blend until smooth and creamy.
Serve in champagne or wine glasses. Garnish each with a coffee bean.
Serves 2