Vanilla Coffee
Your tip for March 24, 2006 - VANILLA COFFEE
Preparation time: 10 minutes
Yield: 4 servings
"This is a potent and flavorful coffee," writes Nick Mautone in"Raising theBar."
"Vanilla and Bourbon enhance each other, so the flavors of both are heightened in this blend." Mautone uses vanilla liqueurs, such as Gallianoor Licor 43, but he says Strega also would work well.
24 ounces freshly brewed vanilla spice blend coffee, made with
8 tablespoonsof vanilla spice blend ground coffee, see note
4 ounces each: Bourbon, vanilla liqueur
4 teaspoons brown sugar
Whipped cream,
optional2 teaspoons cocoa powder
Stir together the coffee, Bourbon, liqueur and sugar; divide among 4 mugs. Top with whipped cream; sprinkle each with 1/2 teaspoon cocoa powder.
Note: To make 1 pound vanilla spice blend coffee, place 1 pound ground coffee (Mautone suggests Indian Malabar, a spicy medium-bodied coffee) in a zippered storage bag or other airtight container. Cut 4 vanilla beans in half lengthwise; scrape out the seeds with a paring knife; add them to the coffee. Cut the beans into 1/2-inch pieces; add them to the coffee. Crack 4 whole star anise in half; add to the coffee. Shake vigorously to mix. Can be stored in the refrigerator 2 weeks or the freezer 1 month. Use 2 tablespoonsof ground coffee for every 6 ounces of water.
Adapted from an article by Joe Gray, Tribune staff reporter Recipe: Nick Mautone in "Raising the Bar"
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Preparation time: 10 minutes
Yield: 4 servings
"This is a potent and flavorful coffee," writes Nick Mautone in"Raising theBar."
"Vanilla and Bourbon enhance each other, so the flavors of both are heightened in this blend." Mautone uses vanilla liqueurs, such as Gallianoor Licor 43, but he says Strega also would work well.
24 ounces freshly brewed vanilla spice blend coffee, made with
8 tablespoonsof vanilla spice blend ground coffee, see note
4 ounces each: Bourbon, vanilla liqueur
4 teaspoons brown sugar
Whipped cream,
optional2 teaspoons cocoa powder
Stir together the coffee, Bourbon, liqueur and sugar; divide among 4 mugs. Top with whipped cream; sprinkle each with 1/2 teaspoon cocoa powder.
Note: To make 1 pound vanilla spice blend coffee, place 1 pound ground coffee (Mautone suggests Indian Malabar, a spicy medium-bodied coffee) in a zippered storage bag or other airtight container. Cut 4 vanilla beans in half lengthwise; scrape out the seeds with a paring knife; add them to the coffee. Cut the beans into 1/2-inch pieces; add them to the coffee. Crack 4 whole star anise in half; add to the coffee. Shake vigorously to mix. Can be stored in the refrigerator 2 weeks or the freezer 1 month. Use 2 tablespoonsof ground coffee for every 6 ounces of water.
Adapted from an article by Joe Gray, Tribune staff reporter Recipe: Nick Mautone in "Raising the Bar"
Like these tips?
Please forward Susan's "Tip of the Day" to your friends.
You are also welcome to sign up for Susan's Daily Tips at http://groups.yahoo.com/group/SusansDailyTips/
Find more great tips, ideas, and homemade, homebaked memories at http://www.homebakedmemories.com
Feel free to join us and share your own ideas...
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