HOT COFFEE RECIPES

VIENNESE COFFEE
3 cups hot strong coffee, freshly brewed (Viennese or any dark roast, preferred)
Heavy pinch ground nutmeg
Light pinch ground clove
1 cup heavy cream -- chilled, optional
1/4 cup confectioners sugar -- optional
4 cinnamon sticks and/or ground cinnamon, -- for serving

Stir the nutmeg and clove into the hot coffee and divide among 4 coffee cups or mugs. Beat the cream, if using, until fluffy, then gradually add the confectioners sugar, beating until stiff. Top each cup of coffee with a generous dollop of the whipped cream. Insert a cinnamon stick into each cup and/or sprinkle lightly with ground cinnamon. Serve immediately.

YIELD: 4 servings

MOCHA JAVA
2 ounces (2 squares) semi-sweet chocolate
4 teaspoons granulated sugar
1/4 cup heavy cream
4 cups hot coffee, freshly brewed
Whipped cream, garnish
Grated milk chocolate, garnish

Melt chocolate in a heavy gauge saucepan over low heat, stirring constantly. Stir in sugar and heavy cream. Blend until smooth, then gradually whisk in hot coffee. Divide mixture among 4 coffee mugs, topping each mug with whipped cream and finely grated milk chocolate. Serve immediately.

YIELD: 4 servings

CAFE FRANCAIS
1 cup heavy cream -- well chilled
1/4 cup confectioners sugar
1 teaspoon vanilla extract
3 cups hot coffee, freshly brewed (French roast preferred)

Beat the cream until fluffy, then gradually add the confectioners sugar, continuing to beat until stiff. Divide mixture evenly among 4 coffee cups. Stir the vanilla extract into the hot coffee, then fill all four coffee cups with the coffee mixture. Do not stir. Serve immediately.

YIELD: 4 servings

CAFE COCOA L'ORANGE
3 cups hot coffee, freshly brewed
1/4 cup confectioners sugar
1 Tablespoon unsweetened cocoa powder
1 cup heavy cream -- chilled
Orange zest, for serving

Sift the confectioners sugar with the cocoa. Then beat the cream until fluffy, gradually adding the confectioners sugar mixture, and continuing to beat until thick. Divide chocolate whipped cream evenly among 4 coffee cups or mugs, then pour coffee over the cream. Do not stir. Top each cup or mug with fresh orange zest and serve.

YIELD: 4 servings

ALL CANADIAN COFFEE
1/4 c Maple syrup; pure
1/2 c Rye whiskey
3 c Coffee; hot, black, -double strength

Topping
3/4 c Whipping cream
4 ts Maple syrup; pure

Topping: Whip cream with maple syrup just up until soft mounds; set aside.
Divide maple syrup and whiskey among 4 warmed heat proof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee. Decorate with tiny Canadian flags if desired.

CINNAMON COFFEE
Milk - 2 cups
Cinnamon Sticks - 2 small
Coffee Powder - 1 1/2 tsp.
Sugar - to taste

Boil milk with cinnamon for 2 min. Pour milk over coffee. Add sugar to taste. Top it with frothed milk (optional) and serve.

Serves: 2

CAFE MOCHA
Chocolate Sauce/Cocoa Powder - 1tsp.
Powdered Sugar - 1 1/2 tsp.
Coffee Powder - 1 1/2 tsp.
Milk - 2 cups
Finely grated chocolate

Blend chocolate sauce/cocoa powder with sugar and little milk. Boil the remaining milk. Pour the hot milk onto the paste and stir until smooth and blended. Pour into large mugs and top with finely grated chocolate. Serve immediately.

Serves: 1