Flourless Mocha Cake 1

1 lb. Bittersweet chocolate
1 cup unsalted butter
6 large eggs
2 t. River Roasters espresso powder
Melt the chocolate and the butter in a plastic dish in the microwave, being careful not to burn
it. Beat the eggs till triple in volume and soft peaks form. Using a wire whisk, fold ½ the egg
mixture into the chocolate mixture, stirring gently. Pour in remaining eggs and stir till no streaks
remain. Stir in espresso powder. Pour into a grease, floured, and wax papered 10 inch cake pan.
Bake 15 minutes at 425 degrees. Serve with whipped cream, if desired.

Coffee Caramel Sauce

2 cups packed dark brown sugar
3//4 cup River Roasters strong dark coffee
¾ cup heavy cream
Place all ingredients into a small sauce pan. Bring to a boil. Reduce heat and simmer to just
before the soft ball stage-about 230 degrees on candy thermometer-for about 15minutes. Serve
right away over ice cream, or refrigerate and serve cold.

Chocolate Covered Espresso Beans

1 bag River Roasters espresso beans
1 bag chocolate chips
1 sheet waxed paper
Melt the chocolate chips in a plastic container in your microwave. Place the beans on a sheet of
waxed paper on a cookie sheet. Spoon the melted chocolate over the beans. Set them in the
fridge to harden. Once they are hard, pour another layer of chocolate over them, and cool again.
When they are hardened, eat and enjoy!

Millionaire Coffee

½ oz. Kahlua
½ oz. Bailey’s Irish Cream
½ oz. Grand Marnier
½ oz. Frangelico
River Roasters strong coffee
Whipped cream
Pour coffee into a tall mug. Add liqueurs, top with whipped cream, and serve.

Gaelic Coffee

Ingredients:
Black coffee; freshly made
Scotch whiskey
Demerara (raw brown) sugar
Double (heavy) cream; whipped until slightly thick
How To:
Pour the coffee into a warmed glass. Add the whisky and the sugar to taste. Stir well. Pour
some lightly whipped cream into the glass over the back of a teaspoon.

West Indies Coffee (made with Brown Sugar-yum)

Ingredients:
3 1/2 c Milk
1/4 c Instant coffee
1/4 c Brown sugar
1 ds Salt
How To:
Bring milk just to boiling. Pour over coffee, brown sugar, and salt, stirring to dissolve.
Serve in mugs. Makes between 4 and 5 servings.

Cinnamon Spiced Coffee

Ingredients:
1/3 c Instant coffee
3 tb Sugar
8 Whole cloves
3 Inches stick cinnamon
3 cup Water
How To:
Whipped cream
Ground cinnamon
Combine 1/3 cup instant coffee, 3 tablespoons sugar, cloves, stick cinnamon, and water.
Cover, bring to boiling. Remove from heat and let stand, covered, about 5 minutes to
steep. Strain. Pour into cups and top each with spoonful of whipped cream; dash lightly
with cinnamon. Fun to serve with cinnamon sticks as muddlers. Makes 4 to 6 servings.

Viennese Coffee

Ingredients:
4 oz Semisweet Chocolate
1 tb Sugar
1/4 c Whipping Cream
4 c Hot Strong Coffee
Whipped Cream
Grated Orange Peel
How To:
Melt chocolate in a heavy saucepan over low heat. Stir in sugar and whipping cream. Beat
in coffee with a whisk, 1/2 cup at a time; continue to beat until frothy. Top with whipped
cream and sprinkle with orange peel.

Vanilla Almond Coffee

Ingredients:
1/3 c Ground coffee
1 ts Vanilla extract
1/2 ts Almond extract
1/4 ts Anise seeds
How To:
Place coffee in a blender or food processor fitted with a steel blade. In cup, combine
remaining ingredients. With processor running, add flavourings. Stop and scrape sides of
container with spatula. Process 10 seconds longer. Store in refrigerator Yields: mix for
eight 6 ounce servings.

Turkish Coffee

Ingredients:
¾ c Water
1 tb Sugar
1 tb Pulverized Coffee
1 Cardamom Pod
How To:
Combine water and sugar in an ibrik or small saucepan. Bring to a boil; then remove from
heat and add coffee and cardamom. Stir well and return to heat. When coffee foams up,
remove form heat and let grounds settle. Repeat twice more. Pour into cups; let grounds
settle before drinking.

Praline Coffee

Ingredients:
3 c Hot brewed coffee
3/4 c Half-and-half
3/4 c Firmly packed Lt.Brown sugar
2 tb Butter or margarine
3/4 c Paraline liqueur
Sweetened whipped cream
How To:
Cook first 4 ingredients in a large saucepan over medium heat, stirring constantly, until
thoroughly heated (do not boil).
Stir in liqueur; serve with sweetened whipped cream.

Pluto Coffee

Ingredients:
12 oz Fresh ground coffee, preferably chocolate mint, or swiss chocolate
2 oz Or more 151 Rum
1 Large scoop whipped cream
1 oz Haagen-Dazs Liqueur or Baileys Irish Cream
2 tb Chocolate syrup
How To:
Fresh grind the coffee. We use either the Swiss chocolate or the chocolate mint coffee.
Brew.
In a large mug, put the 2+ oz of 151 rum in the bottom (have a little to taste test if you
wish!). Pour the hot coffee into the mug 3/4 of the way up. Add the HagenDaz or Bailey's
Irish Cream. Stir. Top with the fresh whipped cream and drizzle chocolate syrup

Orange Cinnamon Coffee

Ingredients:
1/4 c Ground coffee
1 tb Grated orange peel
1/2 ts Vanilla extract
1 1/2 Cinnamon sticks
How To:
Place coffee and orange peel in blender or food processor fitted with steel blade. With
processor running, add vanilla. Stop and scrape sides of container with a spatula. Process
10 seconds longer. Place mix in a small bowl and stir in cinnamon sticks. Store in
refrigerator Yields: Mix for eight 6 ounce servings

Nightcap Coffee Mix

Ingredients:
2/3 c Non dairy coffee creamer
1/3 c Instant coffee granules
1/3 c Granulated sugar
1 ts Ground cardamom
1/2 ts Ground cinnamon
How To:
Combine all ingredients in a medium bowl; stir until well blended. Store in airtight
container. Yields 1 1/3 cups coffee mix To serve: spoon 1 heaping tablespoon coffee mix
into 8 ounces hot water. Stir until well blended.

Mocha Frappe

Ingredients:
18 Ice cubes (up to 22)
7 oz Double strength coffee, chilled
¼ c Chocolate sauce (or syrup)
2 T Vanilla Syrup
Whipped Cream (garnish)
How To:
Place ice, coffee, chocolate sauce, and syrup in a blender. Blend until smooth. Pour into a
large, tall (chilled) glass. Garnish with dollop of whipped cream or scoop of your favourite
ice cream. Makes one 16 oz frappe.

Mexican Spiced Coffee

Ingredients:
¾ c Brown sugar, firmly packed
6 Cloves
6 Julienne slices orange zest
3 Cinnamon sticks
6 tb Coffee (NOT instant)
How To:
In a large saucepan, heat 6 cups of water with the brown sugar, cinnamon sticks, and
cloves over moderately high heat until the mixture is hot, but do not let it boil. Add the
coffee, bring the mixture to a boil, and boil it, stirring occasionally, for 3 minutes. Strain
the coffee through a fine sieve and serve in coffee cups with the orange zest.

Maple Coffee

Ingredients:
1 c Half-and-half
¼ c Maple syrup
1 c Hot brewed coffee
Sweetened whipped cream
How To:
Cook half-and-half and maple syrup in a saucepan over medium heat, stiffing constantly,
until thoroughly heated (do not boil). Stir in coffee, and serve with sweetened whipped
cream.

Italian Mocha Espresso

Ingredients:
1 Cup instant coffee
1 Cup sugar
4 ½ Cup non-fat dry milk
½ Cup cocoa
How To:
Stir ingredients together. Process in a blender until powdered. Use 2 Tablespoons to one
small cup of hot water. Serve in demitasse cups. Makes about 7 cups of mix.

Irish Coffee Milkshake

Ingredients:
½ c Skim milk
½ c Plain low-fat yogurt
2 ts Sugar
1 ts Instant coffee powder
1 ts Irish whiskey
How To:
In blender at low speed, blend all ingredients about 30 seconds. Pour into glass

Kahlua Irish Coffee

Ingredients:
2 oz Kahlua or coffee liqueur
2 oz Irish Whiskey
4 c Hot coffee
¼ c Whipping cream, whipped
How To:
Pour one-half ounce coffee liqueur in each cup. Add one-half ounce Irish Whiskey to each
cup. Pour in steaming freshly-brewed hot coffee and stir. Gently spoon two heaping
tablespoonful of whipped cream on top of each. Serve HOT. Serves 4