Barista Guru - Delicious Ideas for Coffee

Barista Guru Ideas

...is proud recipient of the prestigious "Starting Point Award" for
Exceptional Presentation, Depth of Content and Overall Value to Internet Users!

Delicious Ideas for Coffee

In the past 15 years, some of the world's finest coffees have been introduced into the United States. These excellent coffees invite you to explore a new world - the world of coffee desserts.

Because coffee customarily accompanies good food, it can easily become an ingredient in a dessert that will make your next meal memorable. whether you serve a simple casserole or a complicated Beef Wellington, a coffee dessert is the perfect complement and a fitting grand finale.

Many fine restaurants have added coffee desserts to their menu, and by trying the following recipes you'll also discover the versatility of coffee. A little imagination and flair is all you need to transform your favorite coffee into a tasty dessert.

In preparing desserts, you'll find a world of variety, from the choice of coffee (country of origin, decaffeinated, or flavored) to the addition of liqueurs and fancy toppings. Your coffee desserts can be served hot or cold and sipped slowly from a straw or spooned out of parfait glasses. Create an atmosphere with and for your dessert - coffee desserts are always appropriate for small, intimate gatherings around the fireplace, as well as for bigger, special celebrations.

Coffee Frost

1 cup freshly brewed coffee
1/3 cup sugar
1/3 cup brown sugar
Dissolve all sugar in the coffee and cool. Four into a metal tray or bowl and freeze until almost hard. Beat well, and freeze again to sherbet consistency. Turn into sherbet glasses, and top with whipped cream. Serves 4.

Frosty Miss

1cup freshly brewed coffee
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon almond extract
Dissolve regular and brown sugar in the coffee while still hot. Let cool. Add almond extract. and pour mixture into metal tray or bowl. Freeze until almost hard. Beat well, and freeze again to sherbet consistency. Turn into sherbet glasses; top with whipped cream and a cherry. Serves 4.

Cafe Speciale

4 teaspoons chocolate syrup
1/2 cup heavy cream
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon sugar
1-1/2 cups extra-strength hot coffee
Put 1 teaspoon chocolate syrup into each of 4 small cups. Combine cream. 1/4 teaspoon cinnamon, nut meg and sugar. whip. Stir remaining 1/2 teaspoon cinnamon into hot coffee. Pour coffee into cups. Stir to blend with syrup. Top with whipped cream. Serves 4.

Ice Cream Parlor Mocha Sodas

1/2 cup hot water coffee
8 teaspoons finely ground
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. Stir in coffee. finely ground into a powder texture, until dissolved. Stir in milk. Place 1 scoop or 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.

Mit Schlag
(With Whipped Cream)

Brew a rich, strong cup of coffee. Top with a generous potion of whipped cream. Garnish with chocolate shavings or cinnamon sticks. Serves 1.

Coffee Glace

1/2 cup extra-strength cold coffee
1 cup light cream
3 egg yolks
6 tablespoons granulated sugar
4 tablespoons whipped cream
Combine egg yolks and granulated sugar; beat until frothy. Combine coffee and light cream. and whip the mixture until smooth. Add coffee mixture to the sugar mixture, and pour into ice cube fray. Chill until thickened to sherbet consistency. Serve in metal goblets. and garnish with whipped cream. Serves 4.

Mocha Frosteds

1 cup freshly brewed coffee
6 tablespoons chocolate syrup
1 pint vanilla ice cream, softened
1 cup prepared cold coffee
Place hot coffee and chocolate syrup in blender container. Blend until smooth. Cool to room temperature. Pour into a medium howl. Add softened ice cream and cold coffee. With rotary beater, beat until smooth. Spoon into tall glasses, and serve immediately. Serves 4.

Almond Coffee Cream

2 teaspoons finely ground coffee
1/4 cup skim milk
2 egg whites
1/2 teaspoon salt
Low-calorie sugar substitute
(equal to 1/4 cup sugar)
1/8 teaspoon almond extract
1/4 cup finely chopped almonds
4 ounces non dairy whipped topping, thawed
Dissolve finely ground coffee in milk. Beat egg whites with salt until foamy. Gradually beat in sugar substitute until mixture forms stiff. shiny peaks. Blend in coffee/milk mixture, almond extract and chopped almonds. Fold in dietetic whipped topping. Spoon into individual parfait glasses; garnish with additional chopped almonds if desired. freeze until firm. Serves 6.

Spirited Delights

Mocha Mint

1 cup cold coffee
1 pint chocolate ice cream
1/4 cup creme de menthe
Very thin chocolate-mint wafers
Combine coffee, ice cream, and creme de menthe in blender container. Blend on low speed. Spoon into sherbet or wine glasses, and garnish each serving with a chocolate mint wafer. Serves 4.

Sassy Sodas

1 pint coffee ice cream
2 tablespoons finely ground coffee
1/2 cup light rum
4 to 6 scoops vanilla ice cream
Instant coffee powder
Spoon coffee ice cream into blender container. Add rum and coffee that has been finely ground to a powdery texture. Blend on high speed until creamy smooth. Pour into tall glasses, adding a scoop of vanilla ice cream to each glass. Sprinkle lightly with instant coffee powder. Serve with long-handled spoons and soda straws. Serves 4-6.

Coffee Frappe

1/2 cup extra-strength cold coffee
1 cup light rum
3 egg yolks
6 tablespoons granulated sugar
4 tablespoons whipped cream
Combine egg yolks and granulated sugar. Beat until frothy. Combine coffee and rum and add to sugar mixture, blending well, Pour into ice cube tray and allow to set. Serve in metal goblets, and garnish with whipped cream. Serves 4.

Coffee ala Choccolata

To one cup freshly brewed coffee add 1 ounce Chocolate Mint Liqueur. Top with whipped cream and shaved chocolate. Serves 1.