Granita Al Caffe

4 oz Espresso ground coffee

8 oz sugar

2 pt cold water

1 egg white

Place water and sugar in 2 qt saucepan. Heat to boiling, and boil until sugar is completely dissolved 


Remove from heat, add coffee to sugar mixture, and let sit for 10-15 minutes. 


Strain liquid, and let cool. 


When cold, pour syrup into covered ice tray, and place in freezer until partially frozen (30-40 min.) 


Beat egg white until stiff. 


Place sugar mixture into bowl, mix in egg white, and return mixture to ice tray. 


Freeze until firm, and smooth, beating every 30-40 minutes to break up ice crystals. 


Serve in dessert dish topped with whipped cream. 

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Iced Coffee Milkshake

1 pt milk

2 oz brewed coffee

3 tbsp sugar

6 ice cubes.

Mix ingredients into blender. Blend until thick and creamy. 

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Normandy Coffee

espresso roast coffee

2 c apple juice

2 tbsp brown sugar

3 orange slices

2 cinnamon sticks

¼ tsp allspice

¼ tsp cloves

Combine ingredients into 2 qt sauce pan. Bring to boil, reduce heat and simmer for 10 minutes. 


Strain mixture into warm coffee pot. Pour into cappuccino cups, garnish with cinnamon stick. 

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Mexican Coffee

2 tbsp chocolate syrup

½ cup whipped cream

¼ tsp cinnamon

½ tbsp brown sugar

2 cups espresso roast coffee

Whip together chocolate syrup, whipped cream, cinnamon, sugar and nutmeg. 


Add hot coffee, mix well, and pour into 4 warm coffee mugs. 


Top with whipped cream, and lightly dust with cinnamon. 

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Tropical Mocha

1 oz coconut syrup

½ oz cherry syrup

1 oz chocolate topping

1 shot espresso


steamed milk

Combine espresso with toppings into 8 oz cup. Fill with steamed milk, and top with foam 

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Cafe De Olla

2 c. water

¼ c coarsely ground Mexican Coffee

2 cinnamon sticks

1 Tbsp. Brown sugar

Combine water, coffee and brown sugar in saucepan, heat to boiling. 
Reduce heat, simmer 3-5 minutes, and strain. 
Serve in warm mugs, and place cinnamon stick into mug.

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