Lunch Ideas
Cappuccino
Pour brewed coffee into cappuccino cups combining with equal amount of hot, frothy milk. Top each cup with a dash of nutmeg, cinnamon, or chocolate shavings. |
Iced
Espresso
Brew a large quantity of espresso and freeze it into ice cubes. Make another large quantity of espresso and chill it. In very tall glasses place several espresso cubes and a scoop of coffee ice cream. Pour in chilled espresso. Dust with nutmeg. |
Café
Chocolat
Combine equal parts of espresso with hot chocolate. Top with sweetened whipped cream. Garnish generously with chocolate shavings and sprinkle with cinnamon. |
Café
Tia Maria
Place 1 Tbsp Tia Maria liqueur into demitasse cup, fill with espresso, garnish with hot frothy milk. |
Café
Grand Mariner
Place 1 Tbsp Grand Mariner into a demitasse cup, fill with espresso, garnish with whipped cream, and sprinkle with grated orange peel. |
Café
Anisette
Place 1 Tbsp Anisette liqueur into demitasse cup, fill with espresso, garnish with a twist of lemon peel. |
Café
Galliano
Place 1 Tbsp Galliano liqueur into demitasse cup, fill with espresso, garnish with a twist of lemon peel. |
Café
Cognac
Place 1 Tbsp of cognac into a demitasse cup, fill with espresso, top with whipped cream and stir with a cinnamon stick. |
Café
Espańol
This is best served in a tall, long-stemmed glass, but tastes wonderful in any glass. Rub lemon around rim of glass to moisten and then dip into a dish filled with sugar. Using an alcohol burner or Sterno, rotate the glass over flame so the sugar caramelizes. Place spoon in glass to prevent cracking. Add 1 Tbsp generous brandy and 1 Tbsp Kahlua liqueur. Pour in espresso, stopping about 1" from top. Add whipped cream to top of glass. Serve on a dessert plate with spoon. |
Café
Israel
Follow procedure for Café Espańol substituting 2 Tbsp Sabra liqueur for Kahlua and brandy. |
Café
Romano
Follow procedure for Café Espresso substituting 2 Tbsp Galliano for the Kahlua and brandy. |