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Island Coffee 1 Teaspoon superfine sugar 1/2 Cup espresso coffee 2 Tablespoons Myer's Rum or other dark, heavy rum 1 Tablespoon Tia Maria Liquor 2 Tablespoons heavy cream Dissolve the sugar in the espresso and chill. Pour the rum and Tia Maria onto an 8-ounce stemmed glass and add the espresso mixture. Slowly pour the cream over the back of a teaspoon so the cream floats on top. Serves 1
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"...wherever it has been introduced it has spelled revolution. It has been the world's most radical drink in that it's function has always been to make people think. And when people have been thinking, they become dangerous to tyrants and foes of liberty of thoughts and actions." - All About Coffee, William Ukes, 1935
Espresso Chocolate Pots de Creme 1 Cup half-and-half or light cream 2 Teaspoons instant espresso powder 1 4-oz pkg. sweet bakings chocolate, coursely chopped 2 teaspoons sugar * * * 3 beaten egg yolks 1/2 teaspoon vanilla In a heavy small saucepan combine half-and-half or light cream, espresso powder, chocolate and sugar. Cook and stir over medium heat 10 minutes or till mixture reaches a full boil and thickness. Gradually stir about half of the hot mixture into the beaten egg yolks. Stir egg yolk mixture into remaining hot mixture in pan. Cook and stir over low heat for 2 minutes more. Remove from heat. Stir in vanilla. Pour the warm mixture into 4 to 6 pots de creme cups or small dessert bowls. Cover and chill for 2 to 24 hours. Makes 4 to 6 servings.
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