Couple of Coffee Recipes By The Cup to Get You Started

One of the many advantages of drinking this ancient and international beverage is the wide variety of recipes for enjoying coffee in several different ways. There is practically endless list of choices. Here are some of them.

Caribbean:
It is from the more unusual ones, but be adventurous. At first bake a coconut for thirty minutes at 300F (134C). Remove and allow it to cool, then break open the shell and remove the inner flesh and grate. Mix the meat, coconut milk and a half cup of cow’s milk in a pan and heat until it thickens. Then strain the mixture to remove the coconut granules. Mix the mixture with a cup of coffee and sip.

Mexican:
Like any mocha, this is a delicious blend of two natural partners – coffee and chocolate. Take a teaspoon of your favorite chocolate syrup and add a quarter teaspoon of cinnamon and nutmeg. Pour in one cup of coffee and add white or organic sugar to taste. You can mix with whipping cream, or top with whipped cream, too.

Cubano:
This one is type of espresso which originated from Cuba. It is made by adding sugar to the container where espresso grounds are brewed. This gives it smooth flavor that cannot be obtained by mixing sugar with regular espresso, but it still has the strength of espresso. Drink it like tequila, straight and like a shot.

Americano:
Combine a four or five ounces of water with single or double shot of espresso in a two-demitasse cup. Demitasse is a small cup used to serve espresso (2-3 fl oz), about half the size of full coffee cup. Americano is not created by drawing more water through espresso grounds. Proper way to do it is to add water to already extracted espresso. You might want to dilute it with rum or hot milk. Add rum to taste, but not more than a tablespoonful of milk or it will spoil the effect.

Grog:
This is a traditional English holiday treat. Carefully peel a large orange and separate it into slices. Do the same with a lemon. Put a peel about the size of one orange slice into the bottom of the cup. Mix in one-third tablespoon of butter, a tablespoon of brown sugar, a pinch each of ground cloves and nutmeg. Then throw in a pinch of cinnamon. Pour in a half-cup of coffee and stir. Add heavy cream to taste. Happy holidays.

Viennese:
Melt one-eighth cup dark chocolate into a sauce pan and stir in one tablespoon of light cream. Slowly add a half-cup of coffee and whip until frothy, then let settle. Sprinkle cinnamon and cocoa across the surface and taste with pinky raised.

Turkish:
You’ll benefit from obtaining one of the special “džezva” pots used to boil the coffee. Turkish coffee is strong. Start with finely ground Turkish coffee. Pour a cup of water into the pot, then add a half teaspoon of sugar and bring to a boil. Remove from heat and add a teaspoon of the coffee, then stir and replace onto the heat. Remove after a layer of foam appears, then allow to settle and cool.

Iced coffee drink of Vietnam:
Acquire a Vietnamese coffee press. It’s a small coffee pot that sits on top of a cup and has room for coffee and hot water. If you got it, the hardest part is over. Now put the ground coffee in the press, then pour a tablespoon of condensed milk into the bottom of a cup. Pour boiling water over the press and let drip. Stir and add ice. Mmm…

Of course, if you want to get these in a really authentic way you could save yourself the trouble and simply take a little world tour, letting the locals do all the work.