Ginger-Coffee

Serves 1

• 1 teaspoon honey
• 1 knife point ginger
• 45ml espresso

1. Pour the honey and the ginger powder in a cup.
2. Prepare a strong espresso and let it directly flow into the cup.

Tip
Stir the espresso, the ginger powder and the honey well before drinking it.

Carajillo

Serves 1

• 1 espresso
• 30 ml Spanish brandy
• 1 tsp sugar
• 3 coffee beans

1. Pour brandy with sugar and coffee beans into an espresso cup.
2. Heat the mixture with the steam jet of the coffee machine or a Bunsen burner.
3. Ignite the heated brandy.
4. Make a fresh espresso in a pot and pour onto the burning brandy.

Irish Coffee

Serves 1

• 50 ml of half-whipped cream
• 1.5 brown cane sugar
• 1 cup of hot coffee (100ml)
• 4 cl of Irish Whiskey
• Heat-resistant, bulbous glass

1. Put the cane sugar in the glass
2. Heat the whiskey (steam)
3. Pour in the coffee, stir well
4. Let the cream glide carefully over the top - do not stir

C-52

Serves 1

• 45 ml espresso
• 20 ml whiskey liqueur
• 200 ml milk
• Chocolate sauce or cocoa powder

1. Prepare the espresso.
2. Pour the whiskey liqueur into a glass and add the espresso.
3. Prepare some milk foam and use it to fill the rest of the glass.

Serving suggestion
Decorate with chocolate sauce or cocoa powder.

Chocolate Coffee Kiss

Serves 1

• 3/4 fluid ounce coffee liqueur
• 3/4 fluid ounce Irish cream liqueur
• 1/2 fluid ounce creme de cacao liqueur
• 1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
• 1 cup hot brewed coffee
• 2 tablespoons whipped cream
• 1 1/2 fluid ounces chocolate syrup

1. In a coffee mug, combine coffee liqueur, Irish cream, creme de cacao and Grand Marnier. Fill mug with hot coffee. 
2. Top with a dollop of whipped cream, drizzle with chocolate syrup.

Kahlua® Iced Latte

Serves 1

• 2 fluid ounces Kahlua
• 2 fluid ounces chilled brewed coffee
• 1 fluid ounce milk or cream

1. Pour Kahlua into a highball glass filled with ice. Add coffee and milk or cream.

Rosemary Flatbread

Serves 4

• 1 loaf frozen store-bought bread dough, thawed (or your favorite homemade white or wheat bread dough)
• 3 tablespoons extra virgin olive oil, divided
• 1 sprig fresh rosemary, needles pulled from stem
• 4 tablespoons finely grated Parmesan cheese, divided
• 1 teaspoon red pepper flakes
• ¼ teaspoon coarse kosher salt

1. Cut loaf in half and let each half come to room temperature in a warm draft free place for one hour. Press the dough out into an 8X10 rectangle using a rolling pin on a floured surface and let sit for ten minutes to relax. Do this two more times, covering each time it rests. Repeat for the other half so that they are both resting together.
2. Preheat oven to 425 degrees and place rack in center. If cooking both halves together, place two racks spaced evenly in center of oven.
3. Place dough on a parchment lined cookie sheet(s) .With your fingertips make indents all over the rolled out dough. Brush with half the oil and sprinkle the rosemary, half the cheese, pepper flakes and salt all over the top, right to edges.
4. Bake for 20-25 minutes until browned. Remove from oven and drizzle the remaining oil and Parmesan cheese. Sprinkle with additional salt only if needed. Cut into 6 to 8 pieces and serve.