Steeped Party Coffee
Put 1 pound ground coffee, medium grind, in cheesecloth or muslin bag, allowing space for coffee to double in bulk. Drop bag into large kettle containing 2 gallons freshly boiling water; cover tightly and let stand over low flame 10 minutes. Remove bag, cover tightly and keep hot; it should be made just before serving. Coffee made thus is delicately flavored and particularly suitable for large gatherings. Serves 40.
Creole Coffee
- ½ cup coffee, drip grind
- 2 cups boiling water
- 1 tablespoon cocoa or chocolate
Place a drip coffeepot in a pan of very hot water. Place coffee, mixed with cocoa, in middle section of pot (French-type drip coffeepot), which is kept scalding hot. Pour boiling water, 1 tablespoon at a time at 3- to 4-minute intervals, over the coffee, covering pot between intervals. When dripped through, serve with sugar to taste. Yield: 2 cups. A French-type drip coffeepot must be used.
Turkish Coffee
- 4 tablespoons coffee, pulverized
- 4 tablespoons sugar
- 2 cups water
Place coffee, sugar and water in a coffeepot. Heat and stir until mixture comes to a brisk boil and is very frothy. Remove from heat and let the froth subside; replace pan on a higher heat. Repeat this three times. Before serving, settle the grounds by adding a little cold water. Yield: 2 cups of coffee. A cute idea would be to purchase coaster sets or sandstone coasters with coffee mugs or coffee beans printed on them for serving specialty coffees.
Cafe Espresso
- 1/3 cup coffee, drip-grind
- 5 cups boiling water
- 1 egg white
- 2 tablespoons sugar
- ½ pint heavy cream
Prepare strong drip coffee by the usual method. Beat egg white until foamy. Beat in sugar. Whip cream lightly but not until stiff. Fold the two together and top each cup of coffee with fluffy white caps. Place the lump of sugar in cup before pouring coffee. Sugar may be omitted. Serves 6.
Cafe au Lait
French Cafe au Lait: Make double strength coffee by any method desired. Prepare an equal quantity of freshly boiled milk. Simultaneously pour the coffee and milk in equal amounts into heated cups. If a richer drink is desired, top each cup with 1 tablespoon whipped cream. “Cafe au Lait” is the French breakfast coffee traditionally served with croissants or brioches.
Hot Cocoa
- 1/3 cup sugar
- 6 tablespoons cocoa
- Dash of salt
- 1 cup water
- 5 cups milk
Combine sugar, cocoa and salt in saucepan; stir in water and boil 2 minutes, stirring until thickened. Add milk and heat slowly until scalded and just below the boiling point; cover and keep hot over hot water; before serving, beat with rotary beater until frothy. Serves 6. This is an ideal drink to serve with cute custom coasters or paper coasters with a coffee mug on them.
Spiced Cocoa
- ½ cup cocoa
- ½ cup sugar
- Dash of salt
- 1¾ teaspoons cinnamon
- 4 cups water
- 1 can evaporated milk
- 1 teaspoon vanilla extract
- Whipped cream
Mix together cocoa, sugar, salt and cinnamon; add water. Bring to boiling point; boil 3 minutes. Add milk; heat. Beat with rotary beater until frothy; add vanilla extract and top with cream. Serve with cappuccino cups, themed paper coasters, and cocktail napkins!
Hot Chocolate
- 2 squares bitter chocolate
- 1 cup cold water
- Dash of salt
- 3 tablespoons sugar
- 3 cups milk
Heat together chocolate and water, stirring until chocolate is melted and blended; add salt and sugar and boil 4 minutes, stirring constantly. Place pan over hot water, gradually stir in milk, and heat thoroughly. Beat with rotary beater until frothy. Serves 6.
in cup before pouring coffee. Sugar may be omitted. Serves 6.
Cafe au Lait
French Cafe au Lait: Make double strength coffee by any method desired. Prepare an equal quantity of freshly boiled milk. Simultaneously pour the coffee and milk in equal amounts into heated cups. If a richer drink is desired, top each cup with 1 tablespoon whipped cream. “Cafe au Lait” is the French breakfast coffee traditionally served with croissants or brioches.
Hot Cocoa
- 1/3 cup sugar
- 6 tablespoons cocoa
- Dash of salt
- 1 cup water
- 5 cups milk
Combine sugar, cocoa and salt in saucepan; stir in water and boil 2 minutes, stirring until thickened. Add milk and heat slowly until scalded and just below the boiling point; cover and keep hot over hot water; before serving, beat with rotary beater until frothy. Serves 6. This is an ideal drink to serve with cute custom coasters or paper coasters with a coffee mug on them.
Spiced Cocoa
- ½ cup cocoa
- ½ cup sugar
- Dash of salt
- 1¾ teaspoons cinnamon
- 4 cups water
- 1 can evaporated milk
- 1 teaspoon vanilla extract
- Whipped cream
Mix together cocoa, sugar, salt and cinnamon; add water. Bring to boiling point; boil 3 minutes. Add milk; heat. Beat with rotary beater until frothy; add vanilla extract and top with cream. Serve with cappuccino cups, themed paper coasters, and cocktail napkins!
Hot Chocolate
- 2 squares bitter chocolate
- 1 cup cold water
- Dash of salt
- 3 tablespoons sugar
- 3 cups milk
Heat together chocolate and water, stirring until chocolate is melted and blended; add salt and sugar and boil 4 minutes, stirring constantly. Place pan over hot water, gradually stir in milk, and heat thoroughly. Beat with rotary beater until frothy. Serves 6.
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