| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2175.1 | | SQLRUS::FISHER | Pat Pending | Wed Dec 27 1989 13:50 | 4 |
| believe it or not, there's a notes file QUARK::COFFEE,
ed
|
| 2175.3 | espresso in brownies | DSTEG::HUGHES | | Thu Jan 04 1990 15:36 | 6 |
| This isn't a drink recipe but I thought you might like it anyways.
My husband makes great brownies using espresso for the liquid and
adds lots of cinnamon.
Linda
|
| 2175.4 | | CSC32::WOLBACH | | Thu Jan 04 1990 15:53 | 23 |
|
Thanks for the suggestion, Linda!
Well, last night I became bold in the kitchen, and have answered
my own (base note) question.
Here is the recipe which succeeded:
1 (generous) Tablespoon (Dutch-process) cocoa
1 (generous) teaspoon sugar
enough water to mix the above into a paste
Add 1 cup of milk; heat gently
Fill large cup or heat-proof glass 1/2 full with cocoa, then
fill to the top with espresso. Top with (generous) helping of
whipped cream, sprinkle with nutmeg (and/or cinnamon and/or
chocolate shavings and/or cocoa powder).
Especially nice with biscotti...
Deb
|
| 2175.5 | { frozen Espresso } | KAOFS::J_MAJNARICH | | Thu Jan 11 1990 13:05 | 13 |
| Espresso drinkers may want to try this refreshing summer drink,
Fill a plastic container half full with espresso, add sugar to taste,
freeze 2-3 hours (until) half frozen, remove from freezer and shake.
The result is a refreshing espresso slush!
Only in Canada eh !!
John
|
| 2175.6 | ESPRESSO the Italian way! | CESARE::ZABOT | Marco Zabot-Adv.Tech.mgr-Turin ACT | Tue Jan 23 1990 09:02 | 8 |
| I know that this is not a receipe , but try to get some Italian toasted
coffee. The biggest difference between rest-of-the-world coffee and our
ESPRESSO come from the source: coffee itself.
CAPPUCCINO ( do you know what the name means ? ) should always be
served with chocolate powder on top.
m
|
| 2175.7 | | VIA::GLANTZ | Mike, DTN 381-1253 | Tue Jan 23 1990 09:50 | 1 |
| "little hat", which I suppose is what the coffee looks like it's wearing.
|
| 2175.8 | | CSC32::WOLBACH | | Wed Jan 24 1990 00:19 | 21 |
|
Indeed, I did buy the brand of expresso coffee that our little
Italian specialty shop recommended!
Does it HAVE to be sprinkled with chocolate :-) I really prefer
nutmeg, although cinnamon is a nice change occassionally.
Cappuchino comes (or so the legend goes) from the Cappuchine monks
(who probably wore little hats!)...
By the way, I've had to moderate my intake of Cappuchino after
noticing a definite weight increase in direct proportion to my
habit of drinking at least one very large cup of Cappuchino (WITH
whipped cream, and sometimes, in a decadent mood, mixed with hot
chocolate) every night.
I really dislike having to practice moderation :-0
Deb
|
| 2175.9 | cappuchino sprinkles | TOOK::HUGHES | | Wed Jan 24 1990 14:54 | 9 |
| While browsing in a gourmet food store, I saw a bottle of cappuchino
sprinkles. Of course, it was expensive. I came home and made my own.
I took a clean spice bottle and put cocoa, cinnamon, and nutmeg in
the bottle, put the sprinkle cap on and the cover, and shook it up.
Now I have my own cappuchino sprinkles. It's easier then going into
the cocoa box every time I want a sprinkle.
Linda
|