Creamy Irish Coffee Part 2

1/3 c Irish cream liqueur

1 1/2 c Freshly brewed coffee

1/4 c Heavy cream, slightly sweetened and whipped, opt.

Divide the liqueur and coffee among two mugs. Top with poufs of whipped cream if desired. Serve at once.

1/3 c Irish cream liqueur

1 1/2 c Freshly brewed coffee

1/4 c Heavy cream, slightly sweetened and whipped, opt.

Divide the liqueur and coffee among two mugs. Top with poufs of whipped cream if desired. Serve at once.

1/3 c Irish cream liqueur

1 1/2 c Freshly brewed coffee

1/4 c Heavy cream, slightly sweetened and whipped, opt.

Divide the liqueur and coffee among two mugs. Top with poufs of whipped cream if desired. Serve at once.

Creamy Irish Coffee

4 c Strong fresh coffee

1/4 c Sugar

1/2 c Irish whiskey

1 c Whipping cream

2 tb Sugar

2 tb Irish whiskey

Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste. Add 1/2 cup Irish Whiskey and heat thoroughly but do not boil. (Scotch, Bourbon or other whiskeys could be used.) Meanwhile whip 1 cup whipping cream until light. Beat in 2 tb each of sugar and Irish whiskey. Pour coffee into mugs or goblets and pipe or spoon flavored cream on top.

Creamy Iced Coffee

1 c Chilled brewed coffee, made double-strength

2 tb Confectioners' sugar (rounded tablespoons)

3 c Chopped ice

Combine the coffee, sugar, and ice, and blend until creamy.

1 c Chilled brewed coffee, made double-strength

2 tb Confectioners' sugar (rounded tablespoons)

3 c Chopped ice

Combine the coffee, sugar, and ice, and blend until creamy.

Coffee Soda

3 c Chilled double-strength coffee

1 tb Sugar

1 c Half and half

4 Scoops (1 pint) coffee ice cream

3/4 c Chilled club soda

Sweetened whipped cream, 4

Maraschino cherries,

Chocolate curls or cocoa, for garnish, optional

Combine the coffee and sugar blend in the half and half fill 4 soda glasses halfway with the coffee mixture, add a scoop of ice cream and fill the glasses with soda. Garnish as desired with whipped cream, cherries, chocolate curls or cocoa

Coffee Ice

2 c Brewed espresso

1/4 c Sugar

1/2 ts Ground cinnamon

In a saucepan over medium heat, simmer all ingredients just to dissolve. Place mixture in a metal dish, cover and freeze for at least 5 hours, stirring the outer frozen mixture into the center every half hour, until firm but not solidly frozen. Just before serving, scrape the mixture with a fork to lighten the texture. Makes 4 (1/2 cup) servings.

Coconut Coffee

2 c Half-and-half

15 oz Can cream of coconut

4 c Hot brewed coffee

Sweetened whipped cream

Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly. Stir in coffee.
Serve with sweetened whipped cream.

2 c Half-and-half

15 oz Can cream of coconut

4 c Hot brewed coffee

Sweetened whipped cream

Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly. Stir in coffee.
Serve with sweetened whipped cream.

Chocolate Mint Coffee Float

1/2 c Hot coffee

2 tb Creme de cacao liqueur

1 Scoop Mint chocolate chip ice cream

For each serving combine 1/2 cup coffee and 2 tablespoons liqueur. Top with scoop of ice cream.

1/2 c Hot coffee

2 tb Creme de cacao liqueur

1 Scoop Mint chocolate chip ice cream

For each serving combine 1/2 cup coffee and 2 tablespoons liqueur. Top with scoop of ice cream.

Chocolate Mint Coffee

1/3 c Ground coffee

1 ts Chocolate extract

1/2 ts Mint extract

1/4 ts Vanilla extract

Place coffee in a blender or food processor. In a cup, combine extracts. With processor running, add extracts. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator. Yield: mix for eight 6-ounce servings

Chocolate Coffee

2 tb Instant coffee

1/4 c Sugar

1 ds Salt

1 oz Squares unsweetened chocolate

1 c Water

3 c Milk

Whipped cream

In saucepan combine coffee, sugar, salt, chocolate, and water; stir over low heat until chocolate has melted. Simmer 4 minutes, stirring constantly. Gradually add milk, stirring constantly until heated. When piping hot, remove from heat and beat with rotary beater until mixture is frothy. Pour into cups and sail a dollop of whipped cream on the surface of each. Makes 6 servings.