All Coffee Recipes

Some cool french press coffee recipe images:

Our Irish Coffees

Image by insidious_plots

Not a great pic and not the best example – that’s ALOT of cream.
Oops. Next round will be better :) And, they’ve been sitting a
couple minutes.

We pretty much follow the original recipe as it was invented. You can
Google the story.

Bottom line is…
…A shot of Irish whiskey – we used 1oz each of Bushmill’s
10-year-old Single Malt
…a cube or two of brown sugar – we use the usual demarrara sugar we
stock on the bar – and we use one demi-spoon each
…fresh coffee – we are agreeing lately french press or moka is best
- siphon is too clean as would probably be drip (in the pic is our
new moka pot)
…lightly whipped cream atop, the colder the better – it should be
pourable! Canned whipped cream is unacceptable! – we whip by hand
and add a little confectioner’s sugar since we cut back the sugar in
the coffee

The idea is the hot coffee sipped through the cold, sweet cream.

Tips:

I’ve seen people use scotch and other kinds of whiskey – if it isn’t
Irish whiskey, it isn’t Irish coffee.
Irish coffee does not contain Irish cream (Bailey’s, etc.).
Let your coffee sit to ideal drinking temp (140-145 degrees) BEFORE
adding the cream as the drink will begin melting the cream (like you
see in the pic) before you get to drink it.

ChristopherCornelius.com
(sent from my Verizon HTC Ozone)

banana French toast (with mango) (49/365)

Image by mod as hell

Another better-than-it-looks food. I’ve made this from a recipe before, but this was improvised. It’s a good dish for if you don’t have eggs around or don’t eat them. I mashed very ripe bananas in a bowl, added a bunch of milk (plain Silk soymilk), a bit of brown sugar (forgetting that you don’t really sweeten French toast batter), and cinnamon (nutmeg goes better with banana but I couldn’t find mine). Then soaked bread in it, and cooked in a pan well-coated with cooking spray (it stuck anyway). I had it with fresh mango and pancake syrup (of course, real maple is better), and coffee in the French press in the corner here.

Cafe De Olla ice cream

Image by lili.chin

This is my 3rd "coffee ice cream" and one thing I am learning is that IF THE RECIPE WORKS DON’T MESS WITH IT…. (My 1st coffee ice cream – when I stuck strictly to the recipe- is still the best one, IMO. This one is good but I feel it could be better)

I didn’t use sugar, only piloncillo, some cloves and lots of cinnamon. This ice cream is also light on eggs (only 2) and there is more half & half than heavy cream.

I added a bit of Patron XO Cafe while churning because alcohol prevents ice cream from freezing rock solid.

The result is a nice deep cinnamon coffee flavor – sort of "bitter"… because I think I used too much coffee.. or maybe it’s the ground cinnamon. My biggest regret is that I used a regular strainer when I should’ve used the French press. There are lots of tiny coffee grains in it as you can see..which nobody seems to mind except me.

Overall, it’s VERY YUMMY!