Coffee Recipes: Brews, Cocktails, and more.

Making my perfect coffee every morning.

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“I Love Coffee!”

Espresso

As French diplomat Charles-Maurice de Talleyrand-Périgord once said, “Espresso should be as black as the Devil, as hot as hell, as pure as an angel, and as sweet as love.” See chapter 6, which begins on page 127, for more about Espresso.

1 ounce (30 ml) of espresso

Sugar, to taste

1. Prewarm the espresso cup, saucer, and spoon. 2. Place the espresso cup under the coffee spout. 3. Prepare an espresso.

4. Serve with sugar, to taste, if desired.

Serving suggestion: Serve with a glass of still water.

Serving size: 1 espresso shot

Espresso Martini

This coffee drink is a take on the classic martini cocktail. It’s best when shaken, not stirred.

1 ounce (30 ml) espresso, cold 11⁄2 ounces (45 ml) vodka

11⁄2 ounces (45 ml) coffee liqueur

1 ounce (30 ml) white crème de cacao

1. Prepare an espresso and let it cool.

2. Once cool, combine with other ingredients in a martini shaker filled with ice. 3. Shake it (don’t stir it).

4. Strain into a chilled martini glass.

The drink should appear somewhat frothy. Serving suggestion: For a nice touch, add cocoa power to the rim of your martini glass before serving.

Serving size: 1 espresso martini

Café Latte

Often served for breakfast, this white coffee consists of coffee and hot milk served with a little milk foam. The Swiss affectionately call it schale, which literally translates to “bowl.”

1 ounce (30 ml) espresso

1 cup (240 ml) milk

1. Prepare an espresso shot and place it into a cup.

2. Steam and froth the milk.

3. Free pour milk into espresso shot.

4. Put foam on top of milk. Foam should be thick and will separate to create the perfect latte.

Serving suggestion: On a hot day, make the iced version of this drink by allowing your 1-ounce (30 ml) espresso shot to cool before pouring it over a glass filled with ice. Add 1 cup (240 ml) of cold milk and stir.

Dry Cappuccino

A dry cappuccino is composed of espresso with layered milk foam. The amount of steamed milk, however, is significantly less than in a regular cappuccino.

1 ounce (30 ml) espresso

Milk foam, to taste

1. Prepare an espresso shot and place it into cup.

2. Steam the milk.

3. Using a spoon, add foam to the top of the espresso.

Serving suggestion: Enjoy with any sort of sweet treat or dessert.

Serving size: 1 dry cappuccino

Café Mocha

Like a latte, the café mocha is one-third espresso, two-thirds milk, but with cocoa powder or chocolate syrup. Don’t be fooled by the word “mocha” however. It originally described a town in Yemen—and had nothing to do with chocolate. Today it has taken on new meaning, popularized to describe a drink that contains chocolate.

1 ounce (30 ml) espresso

1 tablespoon (6 g) sweet cocoa powder or 1 tablespoon (20 g) chocolate syrup

1 cup (240 ml) milk

1. Prepare an espresso shot.

2. Place the cocoa powder or chocolate syrup in cup. 3. Pour in the espresso and stir.

4. Steam the milk and add to the drink.

Serving suggestion: For a chocolaty refreshment, make up the iced version of this drink. Make a 1-ounce (30 ml) espresso and allow it to cool. Pour 1 tablespoon (5 g) cocoa powder or 1 tablespoon (20 g) chocolate syrup into a glass and then mix with espresso, ice, and 1 cup (240 ml) cold milk.

Serving size: 1 café mocha

Espresso

As French diplomat Charles-Maurice de Talleyrand-Périgord once said, “Espresso should be as black as the Devil, as hot as hell, as pure as an angel, and as sweet as love.

1. Prewarm the espresso cup, saucer, and spoon.

2. Place the espresso cup under the coffee spout.

3. Prepare an espresso.

4. Serve with sugar, to taste, if desired.

Serving suggestion:

Serve with some still water and some Oreo biscuits.

Serving size: 1 espresso shot

Irish Coffee

This drink works best if you have a drip brew machine and an espresso maker so you can froth the whiskey before adding it to the coffee. Whiskey gives the drink its implied provenance.

2 teaspoons (8 g) raw sugar

1 ounce (30 ml) Irish whiskey (alcoholic)

1/2 cup (120 ml) freshly brewed coffee, any brew

2 tablespoons (30 g) semi-whipped cream

1. Attach the steam wand to your espresso maker.

2. Add the sugar and whiskey to a glass.

3. Place frothing nozzle into the whiskey and make steam for about 5 seconds to heat.

4. Prepare fresh coffee. Combine it with the warm whiskey.

5. Top the coffee with whipped but slightly runny cream.

Serving suggestion: Don’t mix an Irish coffee. It is intentionally served without a spoon so that the sugar, coffee, and whiskey mix only by tilting the glass. To enjoy Irish coffee the old-fashioned way, sip it through the cold cream.

Serving size: 1 Irish coffee

Café Royale

This recipe appears in a Perry Mason film The Velvet Claws, starring the great Warren William. The film is bizarre, but the drink is fascinating.

1/2 cup (120 ml) freshly brewed coffee, any brew

1 teaspoon (4 g) granulated cane sugar

2 ounces (60 ml) brandy

2 ounces (60 ml) heavy cream

1. Pour hot, freshly brewed coffee into a cup or glass.

2. Add the granulated sugar. Stir until it dissolves.

3. Add the brandy and stir again.

4. Over the back of a teaspoon, pour heavy cream over the top of the drink so that it floats. Serve immediately.

Serving suggestion: For a non-alcoholic version of this coffee, substitute fruit juice or light-flavored coffee syrup such as apricot for the brandy.

Serving size: 1 café royale