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!