Banana-Coffee-Shake
A delicacy
Ingredients:
350 ml freshly brewed filter coffee
300 ml milk
2 bananas
4 scoops chocolate ice cream
Portions: 4
Banana-Coffee-Shake
A delicacy
Ingredients:
350 ml freshly brewed filter coffee
300 ml milk
2 bananas
4 scoops chocolate ice cream
Portions: 4
Preparation:
1. Puree the coffee, milk and banana in a mixer to create a thick, lightly frothy drink.
2. Put a scoop of chocolate ice cream in a tall cooled glass and fill up with the shake.
Time to enjoy - bon appetit!
Black Desire
Ingredients
1 cold espresso
vanilla sugar
1 – 2 scoops of mocca or chocolate ice cream
cream
some advocaat
Preparation
Sweeten the cold espresso with vanilla sugar and pour into a glass over the ice cream. Add the whipped cream and decorate with advocaat.
Black Swan
Ingredients
1 – 2 espresso
1 scoop vanilla ice cream
Preparation
Pour the espresso and add the vanilla ice cream
Café Apricot
Fruity & tangy (with alchohol)
Ingredients:
6 cl apricot brandy
100 ml cream
600 ml freshly brewed coffee
4 slices of apricot to garnish
Portions: 4
Preparation:
1. Mix the apricot brandy and the liquid cream in a shaker or stir with a whisk and pour into the glasses.
2. Allow the coffee to cool slightly then pour in and give it a quick stir. Garnish with the apricot slices.
Time to enjoy - bon appetit!
Café Yoghurella
Fresh and delicious
Ingredients
400 ml freshly brewed filter coffee
4 tsp brown sugar
50 g hazelnut spread
400 g vanilla yoghurt
50 g grated chocolate
some coffee beans to garnish
Portions: 4
Preparation
1. Stir sugar and hazelnut spread into the coffee and allow to cool
2. Stir in the yoghurt and the chocolate and pour into glasses. Finally garnish the Café Yoghurella with the coffee beans
Time to enjoy - bon appetit!
Calango
Ingredients
2 cl lime flavouring
1 cl caramel flavouring
crushed ice
1 espresso
Preparation
Pour the lime and caramel flavouring into a glass then add the crushed ice and espresso.
Caramello Iced Coffee
Sweet Temptation
Ingredients:
600 ml freshly brewed filter coffee
6 cl caramel syrup
4 scoops caramel ice cream
200 ml cream
1 tsp cinnamon sugar
Chocolate flakes and caramel syrup to garnish.
Red currants are a good alternative to caramel syrup as a garnish.
Portions: 4
Preparation:
1. Mix the syrup into the coffee and leave to cool. Put a scoop of caramel ice cream into each glass and fill up with coffee.
2. Whip the cream and the cinnamon sugar until it is stiff then add as a topping to the coffee. Garnish with a chocolate flake and some caramel syrup.
Time to enjoy - bon appetit!
Champagne Coffee
Sparkling (with alchohol)
Ingredients:
500 ml freshly brewed coffee
1 tsp sugar
4 ice cubes
100 ml Tonic Water
120 ml Champagne or sparkling wine
4 slices of lemon to garnish
Portions: 4
Preparation:
1. Sweeten the coffee slightly and leave to cool.
2. Add an ice cube to each champagne glass and then add one after the other - the cooled coffee, tonic water and champagne or sparkling wine. Garnish with a slice of lemon.
Time to enjoy - bon appetit!
Chococino Iced Coffee
For hot summer days (with alchohol)
Ingredients:
600 ml freshly brewed coffee
4 tsp brown sugar
4-6 cl chocolate liqueur
100 g crushed ice
200 ml milk
Portions: 4
Preparation:
1. Stir the chocolate liqueur and the sugar into the coffee and allow to cool. Put the crushed ice in a glass and fill up with the coffee.
2. Heat the milk and then froth it up and pour over the coffee.For the sugared rim, dip the top of the glass in lemon juice and then into brown sugar.
Time to enjoy - bon appetit!
Chocolate Iced Coffee
Wonderfully chocolatey
Ingredients:
750 ml freshly brewed coffee
2 tbsp vanilla sugar
1/2 tsp ground cinnamon
100 ml cream
1 tsp vanilla sugar
1 tbsp grated chocolate
4 scoops chocolate ice cream
Chocolate sauce could be used instead of grated chocolate
Portions: 4
Preparation:
1. Stir 2 tablespoons of vanilla sugar and the cinnamon into the coffee and leave to cool. Whip the cream with teaspoon of vanilla sugar until stiff and mix in the grated chocolate.
2. Pour the cooled coffee into 4 decorative ice cream bowls, add a scoop of chocolate sauce to each and garnish with chocolate cream.
Time to enjoy - bon appetit!
Cold Fire
Hot and cold (with alchohol)
Ingredients:
4 scoops of rasperry yoghurt ice cream
500 ml freshly brewed filter coffee
4 sugar cubes
2 - 4 cl brown rum (54 % proof)
Portions: 4
Preparation:
1. Add the rasperry yoghurt ice cream and then the hot coffee to the glasses and lay a spoon on the edge of the glass.
2. Put a sugar cube on the spoon and pour the rum over it, flambé shortly before serving.
Time to enjoy - bon appetit!
Creamy Coffee
Cremig mild (with alchohol)
Ingredients:
600 ml freshly brewed filter coffee
4 tsp brown sugar
200 ml milk
8 cl cream liqueur
200 ml cream
some sugar
4 scoops of milk coffee ice cream
grated chocolate to garnish
Portions: 4
Preparation:
1. Stir the coffee with sugar, milk and the liqueur and allow to cool. Pour into decorative glasses. Whip the cream with some sugar until it is stiff.
2. Add a scoop of ice cream to each glass and then a topping of cream. Garnish with grated chocolate. If the chocolate is cooled in the fridge then it is easier to grate.
Time to enjoy - bon appetit!