Frosty Viennese Coffee [6]
- 1 cup [250 mL] Viennese chocolate coffee mix
- 1/2 cup [125 mL] hot boiling water
- 2 cups [500 mL] cold milk
- 1 1/2 cups [375 mL] milk
- 1/3 cup [80 mL] Brandy
- 1 cup [250 mL] whipping cream, whipped
- Whipped cream for garnish
Steaming Cappuccino Coffee [6]
- 3 1/2 cups [875 mL] hot milk
- 1 cup [250 mL] Italian cappuccino coffee mix
- 1/3 cup [80 mL] Creme de Cacao liqueur [optional]
- 1 cup [250 mL] whipping cream, whipped
- Whipped cream for garnish
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Frosty Viennese Coffee [6]
- Into a blender container, dissolve coffee mix into hot boiling water.
- Blend until smooth.
- Pour in cold milk; well blend.
- Pour mixture into a large glass jug or a punch bowl.
- Stir in milk, then Brandy.
- Chill.
- Just before serving, gently fold in whipped cream.
- To serve, pour coffee into mugs.
- Garnish with whipped cream.
Steaming Cappuccino Coffee [6]
- Into a blender container, dissolve coffee mix into hot milk.
- Blend until smooth.
- Pour mixture into a large glass jug.
- Stir in Creme de Cacao liqueur.
- Just before serving, gently fold in whipped cream.
- To serve, pour coffee into mugs.
- Garnish with whipped cream.
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