You are here: Home / hot drinks With its lavish orange notes, this sophisticated coffee drink … is a classic treat in Viennese coffee houses. —Saveur 153 (Jan./Feb., 2013) CAFÉ MARIA THERESIA Serves 1 Boiling water (for warming coffee cup)3 Tbsp orange liqueur1 Tbsp sugar8 oz brewed coffeeWhipped cream, for servingGrated orange zest, for garnish Fill a coffee cup with boiling water,
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From Brennan’s Restaurant, The New Orleans Restaurant Cookbook by Deirdre Stanforth (1967) BRENNAN’S CAFÉ BRÛLOT Serves 10-12 1-inch cinnamon stick12 whole clovesPeel of 2 oranges, cut into thin sliversPeel of 2 lemons, cut into thin slivers6 lumps sugar8 oz (1 C) brandy2 oz (¼ C) curacao1 quart strong black coffee In a brûlot bowl or
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No fire extinguisher needed nearby for this one! BRANDIED CAPPUCCINO HOT CHOCLATE Serves 4 6 cinnamon sticks3 C half and half OR milk5 tsp instant espresso powder8 oz semi-sweet chocolate, chopped3 Tbsp brandy (or more, to taste)Whipped cream Break 2 cinnamon sticks in half and place in saucepan. Add half and half and espresso powder,
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Another devilish brandy and coffee drink. Here’s the recipe for Antoine’s Café Brulot Diabolique. From Boston Oyster House, Chicago, Illinois, Adventures in Good Cooking (Famous Recipes) and the Art of Carving in the Home: A Duncan Hines Book (1939) BOSTON OYSTER HOUSE’S CAFÉ DIABLO Serves 6 6 demi-tasses coffee6 whole cloves½ stick cinnamon2 bay leaves1
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Antoine’s … Oldest restaurant in the United States, this world famous mecca for the epicure was established in 1840 by Antoine Alciatore … In the heart of New Orleans’ famous and ancient French section, it now is owned by Roy Alciatore, grandson of the founder. It has entertained kings, presidents, the great, and the near
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We’re in the green and will be all week, but I see that blue–and yee gads even purple!–are moving south as we close out the month of January. I thought I’d remind you of the series of posts I did in December, Holiday Hot Drinks. Cocoas and chocolates, teas, coffees, and hot drinks with alcohol.
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SWEDISH GLOGG “Serve in heated mugs or small glasses with a few almonds and seedless raisins in each.”—The New York Times Cook Book by Craig Claiborne (1961) About 20 punch cup servings ¾ C water, plus more3 cardamom seeds8 whole cloves2 Tbsp grated orange peel¼ C blanched almonds½ C seedless raisins1 C prunes1 bottle (24
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Games grew up around the Yuletide bowl. For centuries Snapdragon has been played on Christmas Eve in every English shire. Remember the party at Dingley Bell and the great game of Snapdragon where fingers were burned aplenty? A handful or raisins are placed in a shallow dish, brandy is poured over, then ignited. The trick
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Final group of Frigid Week Hot Drink Recipes is gluggs, syllabubs, wassails, and assorted punches. By the time you see this, the weather will probably have been driven you to drink. Most are alcoholic, though some–like this one–are not, or you could omit / substitute. Get the punch bowl out! Clementine is in Virginia… Here
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From The Deplorable Cookbook by The Horde (2017) Chef’s Note: “A merry Christmas, Bob,” said Scrooge, with an earnestness that could not be mistaken. “I’ll raise your salary, and endeavor to assist your struggling family, and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop, Bob!” SMOKING BISHOP Yield:
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MRS. MABEL GREGG HUNT’S SYLLABUB First Lady Bicentennial Cookbook (1975) Serves 12 1 quart cream½ pint sweet wine½ pint MadeiraJuice of 2 lemonsA little finely powdered spice and sugar to taste, “peel of lemon must be steeped in the wine until the flavor is extracted” Whisk together all ingredients, and as the froth rises “take
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Mr. Big Food’s aunt reports that the wind chill is 9˚ where they are in Texas. She emailed to request some Gluhwein (mulled wine) recipes. Happy to oblige. (I knew people would be driven to drink! More hot alcoholic hot drinks with alcohol coming up tomorrow. Unless you want them sooner. Let me know in
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YUANYANG “Hong Kong-Style Coffee with Sweetened Tea” Soothing milk tea blends beautifully with the assertive flavors of coffee in this popular Hong Kong drink … —Saveur 153 (Jan./Feb., 2013) Serves 2-4 4 small black tea bags, paper and strings removed1 C water14-oz can sweetened condensed milk2 C strong brewed coffee Simmer tea and water in
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This wraps up our coffee recipes. Now I was hearing first hand about croquignolles with café-au-lait. These “cracknes,” as the name translates, were like doughnuts, deliciously crisp, light and luscious like bonnes bouches, good mouthfuls. The coffee was made creamy with hot milk, half-and-half, an exhilarating beverage with a pleasing flavor and a deep rich
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KOPI JAHE “Indonesian Coffee with Ginger” This rustic Indonesian coffee … gets a spicy jolt from smashed ginger. —Saveur 153 (Jan./Feb., 2013) Serves 6 6 Tbsp coarsely ground coffee3-inch piece ginger, smashed3½ oz palm sugar, chopped coarse6 C water Bring coffee, ginger, and sugar to boiling in a 2-quart saucepan with water, reduce flame to
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They have in Turkey a drink called coffee – This drink comforteth the heart and aids digestion. –Francis Bacon CORDIAL COFFEE BOWL Bayou Cuisine: Its Tradition and Transition (1970) Makes 8 demitasse servings “Measure 1/3 c. freeze-dried (or up to ½ cup instant) coffee and ¼ cup sugar or sugar substitute into a heated chafing
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ITALIAN DESSERT COFFEE From Southern Kitchens Cooking School Recipes (n.d.) “These recipes especially suited for holiday and other festive occasions.” Yields: 8 servings 8-oz. package semisweet chocolate morsels½ C waterDash salt¾ C whipping cream¾ C milk2¼ C boiling water1/3 c instant coffee powder, “Nescafé”Sweetened whipped creamGround nutmeg Combine chocolate morsels, water and salt in top
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CAFÉ AU LAIT I “The delicious New Orleans way of preparing coffee with milk.”—Winifred Green Cheney, The Southern Hospitality Cookbook (1976) Makes about 2 C 1 C fresh boiling water1 heaping Tbsp drip or finely ground coffee (either pure or with chicory)1 C milkSugar to taste (optional) “Use a French drip pot if possible.” Pour
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More international brews from Master Chef Louis P. De Gouy, The Gold Cook Book (1947). A few look rather involved but it is the holiday season! ARMENIAN COFFEE “This brew requires a special pot, a racquie, carried by Armenian or Syrian stores. These pots are of copper, nickel-lined, urn-shaped, with a long handle at the
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Monday we did cocoa-type hot drinks. Yesterday it was teas. Guess what time it is? Coffee time! INTERNATIONAL BREWS From Pillsbury’s Food for Friends (1978) SWEDISH ¼ C brown sugar¼ tsp ground cinnamon¼ tsp ground cloves¼ tsp ground nutmegOrange peelStrong hot coffeeWhipped cream or topping Combine brown sugar, cinnamon, cloves, and nutmeg, and mix well.
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