ALVEENA

Ingredients : Serves 1

1.5 oz anisette or sambucca syrup

2 shots espresso

Steamed and foamed milk

Lemon twist for garnish

Method :

Using a 12-ounce cup, combine the syrup and espresso. Fill the cup with steamed milk, top with foamed milk and garnish with lemon twist. Serve immediately.

ALVEENA

This is basically coffee ice, or slush. Makes just over 1 liter or 4 cups.

Ingredients : Serves 4

200 ml Strong coffee

400 ml Water

140 g Sugar

2.5 ml Vanilla essence (extract) - optional

1 Egg white - optional

120 ml Whipped cream to decorate

Method :

Pour the brewed coffee into a large bowl or blender and set aside. Boil half the water with the sugar, stirring to dissolve the sugar. Place in the refrigerator. When the sugar syrup is cold, add it, the remaining water, and the vanilla to the coffee. Stir until well-blended. If using, whisk the egg white and fold it into the mixture. It will make the granita much smoother. Pour the mixture into a shallow freezer-proof tin (pan), such as an ice cube tray or baking tin (sheet) and place in the freezer. About every 30 minutes, break the freezing mixture up with a form to create the traditional grainy shaved-ice consistency. When it is well-frozen serve it in individual cups, and top them with a little whipped cream.

ALVEENA

This is a very basic breakfast drink, as served in homes and bars throughout Italy and France. It can be made with only a manual espresso pot and a saucepan to heat the milk.

Ingredients : Serves 2

2 parts Espresso or very strong coffee

6 parts Boiled milk

Sugar (optional)

Steamed, frothed milk for topping (optional)

Method :

Pour the brewed coffee into glasses or large French coffee bowl. Add the hot milk and sugar, if using, and stir well. Top each glass with a spoonful of steamed, frothed milk if desired

ALVEENA

Vermouth is not an obvious choice to partner coffee, but the resulting flavor is good; different and sophisticated. Use a little less if unsure of the flavor.

Ingredients : Serves 2

120 ml Red vermouth

60 ml Very strong cold coffee

250 ml Milk

30 ml Crushed ice

10 ml Sugar

Coffee beans, to decorate

Method :

In a cocktail shaker, combine all the ingredients and shake well. Serve immediately in cocktail glasses or glass tumblers. Decorate with a few roasted coffee beans.

Tips : This is another combination in which the milk product may have a tendency to separate in some cases. The use of a slightly higher sugar content can prevent this.

Variation : Different flavors and textures can be obtained by varying the type of milk used, or by using a little cream instead of milk for a richer version.

ALVEENA

This recipe is traditionally brewed in large quantities over a wood fire in a heavy earthenware Mexican cooking pot, called an "olla".

Ingredients : Serves 4

1 liter Water

150 g Dark brown sugar

5 ml Molasses

1 Small cinnamon stick

50 g Darker-roasted coffee, medium grind

Aniseeds (optional)

Method :

Place the water, sugar, molasses, cinnamon and aniseeds, if using, in a saucepan. Slowly bring it to the boil. Stir thoroughly to dissolve the sugar and molasses. When the mixture reaches boiling point, stir in the dry coffee. Remove from the heat, cover, and steep for 5 minutes. Strain into earthenware mugs and serve immediately. Add a few of the aniseeds, if you wish.

ALVEENA

This is one of numerous drink possibilities in which the flavors of orange and coffee are combined.

Ingredients : Serves 4

120 ml Whipping cream

30 ml Icing sugar (confectioner's)

5 ml Orange zest

600 ml Hot coffee

4 Orange wedges, to decorate

150 ml Any orange-flavored liqueur, such as Grand Marnier, Filfar, Cointreau

Method :

In a clean bowl, whip the cream until stiff. Fold in the icing sugar and zest. Chill for 30 minutes, or until the cream mixture is firm enough to hold a wedge of orange on top. Divide the black coffee equally between tall glass mugs and stir about 30 ml of the liqueur into each. Top with chilled whipped cream and place an orange wedge on the cream. Serve immediately.

Tips : The flavor of this drink will vary depending on which orange liqueur is used, as some are quite subtle.

ALVEENA

There's a surprise layer of chocolate that waits for you at the bottom of this delicious mocha drink.

Ingredients : Serves 1

1 oz raspberry syrup

1/2 oz crème de cacao syrup or crème de cacao liqueur

2 shots espresso

Steamed and foamed half-and-half

Chocolate curls and/or fresh raspberries for garnish

Method :

Coat the bottom of a 12-ounce cup with ice-cream topping to taste. Add syrups and espresso. Fill cup with steamed half-and-half and top with foamed half-and-half. Garnish with chocolate curls and/or raspberries. Serve immediately.