Collection Aneka Minuman

Chocolate Froth

1 1/2 cups cocoa powder
1 cup coffee
2 tsp milk
3 tsp sugar if needed
15 ice cubes

Crush the ice cubes in a blender for the amount of time needed to get them into a powder. Add coffee and milk and blend until smooth. Now add the cocoa powder and blend it. Pour into a jug and enjoy...

 

Christina Ricci Cocktail

1 glass Scotch whisky
1 tbsp black coffee

Pour the Scotch whisky into a whiskey sour glass filled with ice. Add the spoonful of coffee, and serve.

 

Coffee Coolata

2 cups cold coffee
6 tsp sugar
1/2 cup milk
6 ice cubes
1 oz Kahlua® coffee liqueur

Mix coffee, sugar, and milk in a blender and add more of either to taste, then add the ice and crush it until no large chunks are present. Add the Kahlua, and mix if you'd like that.

 

Cranberry Tea Hot Punch

8 bags tea
4 cups boiling water
2 cups unsweetened cranberry juice
2 cups apple cider
1/2 cup brown sugar
1 cinnamon stick
1/2 tsp ginger
4 cloves

Make strong tea with the teabags and boiling water. Add cranberry juice, apple cider, brown sugar, and spices. Stir until the sugar dissolves. Garnish with orange slices, and serve.

 

Crapachino

1/2 cup coffee
1/2 - 3/4 cup sweetened condensed milk
3 - 4 tbsp dark bitter cocoa powder
1 - 2 scoops plain chocolate ice cream

Combine all the ingredients together, leaving out the chocolate ice-cream. Leave in fridge until cold. Add in the chocolate ice-cream, blend. Serve.

 

Creamy Frappuccino

1 oz Bailey's® Irish cream
9 1/2 oz bottle Starbucks® Mocha Frappuccino

Pour Bailey's irish cream into a bottle of the frappuccino, recap and shake well until mixed.

 

Creamy Rum Liqueur

400 ml condensed milk
300 ml cream
300 ml milk
3/4 cup Bundaberg® amber rum
2 tbsp chocolate syrup
2 tsp instant coffee
2 tsp boiling water

Dissolve coffee in water. Mix all ingredient's slowly in a blender. Serve chilled. Keeps, sealed in the fridge, for 2 weeks.

 

Cuban Hot Coffee

1 oz gold rum
1/4 oz brown creme de cacao
1/2 tsp sugar
1 cup hot coffee

Heat liquors in a heat-resistant glass, add sugar, and fill with coffee. Stir, and serve.

 

Dutch Coffee

1 oz oude genever gin
5 oz hot black coffee
1 1/2 oz whipped cream
1 tsp sugar

Pour coffee and liquor into an irish coffee cup and sweeten to taste. Gently float the cream on top, and sprinkle with nutmeg.

 

Espresso Cocktail

3/4 oz Kahlua® coffee liqueur
3/4 oz vodka
1 oz espresso

Prepare a martini glass with a brown-sugared rim. Shake all ingredients with ice, strain into the prepared glass, and serve.

 

Espresso Martini

1 oz cold espresso
1 1/2 oz Absolut® vodka
1 1/2 oz Kahlua® coffee liqueur
1 oz white creme de cacao

Pour ingredients into shaker filled with ice, shake vigorously, and strain into chilled martini glass. It should be somewhat frothy.

 

Fireside Tea

1 oz dark rum
5 oz hot black tea
1 lemon wedge
1 cinnamon stick
1 tsp sugar

Pour tea into a heat-proof goblet, and sweeten to taste. Add rum, wedge-shaped slice of lemon, and a cinnamon stick. Serve.

 

Flaming Spanish Fly

1 oz Jose Cuervo® Especial gold tequila
1 oz Kahlua® coffee liqueur
1 oz Bacardi® 151 rum
rich black coffee
1 1/2 oz whipped cream
coarse sugar
1 cherry

Moisten rim of glass with cherry juice or water. Dip rim into coarse sugar to coat heavily. Pour tequila and coffee liquor into glass. Gently float 151 proof rum on top. Carefully ignite rum and swirl glass to lightly melt sugar with flame. Immediately pour in coffee to extinguish flames and fill cup. Top with whipped cream and cherry.

 

Frappe (Plain)

1/2 cup strong black coffee
1/2 cup milk
1 - 2 tsp sugar

Mix together. Blend at full power for about 1 minute. Pour into a glass and drink with a straw.

Notes: This works best if everything is cold. If you make fresh coffee, mix it with the milk and let it sit in the fridge for 1/2 hour. If it is not frothy, add more milk, or even just some more milk powder. The froth gradually turns to liquid at the bottom of the glass, so you will find that you can sit and drink this for about 1/2 hour, with more iced coffee continually appearing at the bottom. Very refreshing.

 

French Coffee

1 oz Cointreau® orange liqueur
1/2 oz Kahlua® coffee liqueur
5 oz hot black coffee
1 1/2 oz whipped cream
1 tsp sugar
1 tsp Cointreau® orange liqueur

Pour coffee, cointreau and kahlua into an irish coffee cup and sweeten to taste. Gently float the cream on top, add a teaspoon of cointreau, and serve.

 

Fria Cafe Italiano

1 oz Stoli® Vanil vodka
1/2 oz Godiva® chocolate liqueur
1/4 oz sambuca
1 oz chilled espresso
1 oz cream

Mix all ingredients into an ice-filled shaker. Shake and strain into a chilled cocktail glass. Garnish with ground espresso.

 

Homemade Kahlua
3 cups sugar
12 tsp instant coffee
3 tsp vanilla extract
750 ml bottle Everclear® alcohol
1/2 gallon water

1. Bring water to a boil, then add the sugar and instant coffee. 2. Reduce heat and allow to simmer 2hr. Stirring occasionally. 3. Allow to cool. Pour mixture into a gallon jug. Add the vanilla extract and the Everclear. 4. Add more water to complete the gallon.

The longer it sits the better it gets. 2 weeks-1 month. A little goes a long way, very potent, but oh so good.

 

Hot Minty Kiss

6 oz hot, brewed coffee
1/2 oz white creme de menthe
1 oz Irish whiskey
1/2 oz white creme de cacao

Add the Irish whiskey to the hot coffee first. Follow by adding the creme de menthe and creme de cacao, and serve.

 

Ice Cappuccino

3 oz espresso
1 tbsp instant coffee
2 oz milk
1 oz vanilla syrup
1/2 oz Kahlua® coffee liqueur
1/2 oz caramel syrup
2 oz cream

Blend all ingredients with 2 scoops of ice. Pour into a poco grande glass.