"Java-Witz" Inc.
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 Steaming Specialties
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Caramel Coffee |
6 Tbsp. ground Coffee, any variety
1/2 cup Caramel Topping
4-1/2 cups cold water
3/4 cup thawed Whipped Topping
2 Tbsp. chopped chocolate-covered toffee (optional) |
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Preparation:
Place coffee in filter in brew basket of coffee maker. Pour topping
into empty pot of coffee maker. Prepare coffee with cold water. When
brewing is complete, stir until well blended. Top each serving with a dollop
of the whipped topping and chopped toffee, if desired. |
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Kahlua Coffee |
1 qt. Water
3 cups Sugar
4 tbsp instant Coffee
1 tbsp Vanilla |
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Preparation:
Bring to the boil. Reduce heat and simmer for 1 hour.
Let cool and add vanilla and either a pint or fifth of vodka. Drink and enjoy. |
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 Chilling Treats
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Mocha Java Chiller |
1/2 cup cold prepared strong Coffee, any variety�
4 triangles (1/3 of 3.5-oz. bar) TOBLERONE Swiss Bittersweet
or Milk Chocolate with Honey and Almond Nougat,coarsely chopped
1 pt. (2 cups) coffee , chocolate or vanilla ice cream, slightly softened
2 tsp. grated TOBLERONE Swiss Bittersweet or Milk Chocolate
with Honey and Almond Nougat
2 Tbsp. thawed Whipped Topping |
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Preparation:
Place 1/2 cup cold prepared Coffee and 4 triangles (1/3 of 3.5-oz. bar) TOBLERONE
Swiss Bittersweet or Milk Chocolate with
Honey and Almond Nougat in blender
container; cover. Blend on high speed until chocolate is chopped into small pieces.
Add 2 cups coffee,
chocolate or vanilla ice cream; cover. Blend on high speed, using
on/off action, until smooth. Pour into 2 tall glasses. Top each with
1 Tbsp. thawed
Whipped Topping and 1 tsp. grated additional TOBERLONE Swiss Bittersweet Chocolate.
Serve immediately. |
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Coffee Milkshake |
2 scoops coffee ice cream
1 cup milk
2 shots espresso
2 tablespoons of malt mix
whipped cream
espresso beans (optional garnish) |
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Some notes:
Making a milkshake isn't brain surgery, just add ingredients and blend in a blender.
But I do have some tips.
For one thing, I prefer a less sugary version of the ice-cream
recipe, so I didn't add the liqueur, and I used about three-quarters of the sugar in the
original recipe.
Another thing to note is that the only difference between a malt and milkshake
is malt mix, which you can buy at virtually any major grocery store. |
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Thai Iced Coffee |
4 cups water
1/4 cup Thai ground coffee
1 cup evaporated milk
ice cubes
For sugar Syrup:
3/4 c. water
3/4 c. sugar
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Preparation:
Bring the water to a boil in a saucepan. Stir in the coffee and return to a boil. Let cool.
Strain through a fine-mesh sieve into a pitcher. FOR SUGAR SYRUP: Bring the water
and sugar to a boil in a saucepan, stirring to dissolve the sugar. Boil until syrupy, about
5 minutes. Let cool. TO SERVE: Fill 6 glasses with ice. Pour some coffee into each glass.
Serve with the milk and sugar syrup to taste.
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