Iced Espresso Shake: Serves 1
* Prepare a regular espresso using Jamaican Blue Mountain Coffee
* Add sugar and some crushed ice
* Shake or mix thoroughly
* Serve in tumblers or champagne glasses.
Tips: You can also add a bit of cold milk and a teaspoon of coffee liqueur
Mocha Mint
* 1 cup cold coffee
* 1 pint chocolate ice cream
* 1/4 cup creme de menthe
* Very thin chocolate-mint wafers
* Combine coffee, ice cream, and creme de menthe in blender container.
* Blend on low speed. Spoon into sherbet or wine
glasses, and garnish each serving with a chocolate mint wafer. Serves 4.
"No Problem" Coffee: Serves 2
* 1 cup brewed Jamaican Blue Mountain Coffee
* 1/3 oz. Jamaican rum (red or white)
* 1/3 oz. coffee liqueur
* 1/3 oz. Crème de cacao
* Whipped cream
Instructions: Combine "No Problem"
Spirits and top with whipped cream. Add sweetener if desired and serve
over crushed / cracked ice.
Frosted Black Coffee
* 1/4 pint extra strong cold coffee
* 2 tablespoons cracked ice
* 1 scoop of vanilla ice cream
Pour the coffee into a cocktail shaker with the ice. Add the ice cream
and shake vigorously. Pour into a tall glass and serve with a straw.
Makes 1 drink
Coffee Layer Cake
* 2 cups butter/soft magarine
* 500g granulated sugar (1 lb)
* 4 eggs
* 4 cups flour
* 2 teaspoon baking powder
* 4 teaspoon instant coffee
* 6 tablespoon milk
1. Cream butter and sugar until light and fluffy. Add eggs one at a time with a tablespoon of flour and beat well.
2. Sift the flour, baking powder and coffee.
3. Fold dry ingredients into creamed mixture, alternately with milk. Pour into two large tins and spread evenly.
4. Bake at 190 C or 375 F for 35-40 minutes until firm. Serves 9-10 persons.
Cool Coffee Tropicana
Brew 4 cups coffee. Combine with 1 cup milk, or cream, and 1 teaspoon
rum flavoring. Chill. Pour over cracked ice in tall glasses, and add
ice-cold sparkling water. Sweeten with simple sugar syrup,* and stir
gently. Serves 6.
*Simple Sugar Syrup-Simmer together equal quantities of sugar and water
for about five minutes until sugar is dissolved. Cool. Store in a
covered jar in the refrigerator. This keeps indefinitely and is the
best way to sweeten coffee drinks.
Basic Iced Coffee
To brew a pot of delicious iced coffee, use 3 ounces of quality coffee
per 64 ounces of water. (The coffee-to-water ratio can be adjusted for
taste, different types of brewing equipment, and pot size.) Final yield
will be approximately 60 ounces of brewed coffee. Allow coffee to cool
after brewing. Keep it refrigerated if not to be used within two hours.
Keep it covered to retain freshness. (To brew extra-strength coffee,
use an additional amount of ground coffee with the same amount of water
used for regular-strength coffee.)
Try these creative suggestions:
Use a dark roasted or flavored coffee for that extra special treat.
Experiment with a slightly finer grind.
Add Half 'n Half or another dairy product to create a richer taste and pleasant color.
Add sugar or low-calorie sweetener to the freshly brewed coffee, and mix thoroughly.
Iced Cafe Au Lait
1 cup brewed coffee
1 cup chilled skim milk
1 tablespoon nondairy whipped topping
Pinch of ground cinnamon
1/2 teaspoon vanilla
Combine vanilla and milk with coffee. Pour the mixture over ice, and
top with whipped topping and a pinch of ground cinnamon. Serves 2.
Iced Coffee with Honey
Use 1 cup coffee. Pour over cracked ice, or ice cubes, with 1 teaspoon
honey in glass. Dust with ground cinnamon and ground nutmeg. Serves 1.
Coffee Frappe
1/2 cup extra-strength cold coffee
1 cup light rum
3 egg yolks
6 tablespoons granulated sugar
4 tablespoons whipped cream
Combine egg yolks and granulated sugar. Beat until frothy. Combine
coffee and rum and add to sugar mixture, blending well, Pour into ice
cube tray and allow to set. Serve in metal goblets, and garnish with
whipped cream.
Serves 4.
Coffee Alexander
1/2 ounce Tia Maria
1/2 ounce Amaretto
6 ounces chilled coffee
2 scoops chocolate ice cream
Put ingredients in blender, and mix well until smooth. Top with whipped cream and chocolate shavings. Serves 2.
Coffee Glace
1/2 cup extra-strength cold coffee
1 cup light cream
3 egg yolks
6 tablespoons granulated sugar
4 tablespoons whipped cream
Combine egg yolks and granulated sugar; beat until frothy. Combine
coffee and light cream and whip the mixture until smooth. Add coffee
mixture to the sugar mixture, and pour into ice cube tray. Chill until
thickened to sherbet consistency. Serve in metal goblets and garnish
with whipped cream. Serves 4.
Brandied Chocolate Punch
1 cup prepared cold coffee
1 cup milk
2 squares semisweet chocolate, melted
2 tablespoons brandy
Freeze coffee in an ice cube tray. Combine frozen cubes with milk,
chocolate, and brandy in blender container. Blend until frothy. Serve
at once. Serves 2.
Cold Coffee Nog
4 eggs
4 level tablespoon sugar
1 pint milk (chilled)
1 pint strong black coffee (chilled)
nutmeg (optional)
Beat the eggs and sugar together then whisk in the milk and coffee.
Serve in a tall glass and top with a dusting of finely grated nutmeg.
Makes 2 1/2 pints.
Why Blue Mountain coffee is as good as it is, is a matter of conjecture. Maybe it has to do with the tropical climate of the island, the weather (a mix of rain, sun and just the right temperature in the shades), the soil, the altitude of the coffee fields and the people.
