Recipes

Affogato-coffee

Affogato 5 (1)

The Italian Affogato is the perfect coffee dessert for after dinner! Affogato means drowned and it features two of Italy’s favorite things: gelato drowned in espresso. You can make it with espresso and vanilla gelato, or strong brewed coffee with vanilla ice cream.

New-Orleans-Coffee

New Orleans Coffee 5 (4)

New Orleans in well-known for many unique and delicious food, including its famous Café Noir! It has a special chocolate-caramel flavor, a thick consistency, and an intensely black color. The secret ingredient is chicory, which is a substance made from the dried and roasted roots of bitter perennial herb.

brandied-cappuccino

Brandied Cappuccino 5 (1)

Cappuccino goes well with liqueurs. Here’s a very powerful combination. If you want to reduce the alcohol and calorie content, simply boil liqueurs for about ten minutes. Add to espresso, pour into heat-proof glasses and top with whipped cream.

authentic-espresso-or-cappuccino

Authentic Espresso or Cappuccino 5 (2)

for this recipe, you’ll need an electric or top-of-the-stove espresso maker. Later in the book, you’ll see a photo of the authentic espresso maker given to me by son, Bob, during his year-long art history study in Florence, Italy. His Italian family used one like this on a daily basis.

café-con-leche

Café con Leche 5 (3)

When Americans travel, they oftentimes find the coffee roast darker than theyprefer. Adding hot milk will give this strong coffee a more familiar flavor. In allSpanish-speaking countries, and many other countries, by simply saying, “conleche,” hot milk will be served. The Mexican version of Cafe Con Lechefollows.

cafe-borgia

Café Borgia Coffee 5 (3)

café borgia coffee is an authentic Italian recipe. It uses the traditional, strong Italian Roast coffee and combines it with the sweetness of orange. Try this on a leisurely afternoon… perhaps before your next bocce game.

cafe-au-lait

Café au lait 5 (4)

Our twenty-fifth wedding anniversary was spent in Chamonix, France, with
our three college-aged children. In the morning, before skiing, we started the
day with gulps of cafe au lait, croissant and baguettes. What a joy!

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