Time 10m Yield 4 servings Number Of Ingredients 5 Steps:
Heat half-and-half or whole milk over low heat. Pour coffee into milk. Combine sugar and cocoa in the coffeepot. Pour the hot milk and coffee back into the coffeepot and stir to combine. Serve.
Time 5m Yield 1 serving Number Of Ingredients 3 Steps:
Add the milk to a 2-cup mason jar. Add 1 teaspoon of caramel syrup if using and close the lid tightly. Shake the jar until foamy, about 1 minute. Remove the lid and microwave the foamy milk until hot, about 1 minute. Pour the hot coffee into an 8-ounce mug. Top the coffee with the hot milk and spoon over some foam. Drizzle with caramel syrup if desired.
Number Of Ingredients 2 Steps:
Heat 1 to 1 1/2 cups milk in a saucepan over medium-low heat, whisking, until milk is steaming and slightly foamy. Divide milk between two cafe au lait bowls or large coffee cups. Divide 2 cups coffee betweenbowls, and stir.
Yield Makes 4 servings Number Of Ingredients 8 Steps:
Whisk together milk, coffee granules, cornstarch, 1/4 cup sugar, and a small pinch of salt in a heavy medium saucepan. Bring to a boil over medium heat, stirring occasionally, then boil 1 minute, stirring constantly. Transfer to a metal bowl set in an ice bath and cool, stirring often, about 10 minutes. Pour into cups or ramekins and chill, uncovered, 20 minutes. Beat cream with vanilla and remaining 2 tablespoon sugar using an electric mixer just until soft peaks form. Spoon whipped cream onto puddings and dust cream lightly with cinnamon.
Time 20m Yield 3-4 serving(s) Number Of Ingredients 4 Steps:
Brew coffee. Heat milk, almost to a boil. Pour coffee and hot milk, preferably simultaneously, into large cups or mugs. Sweeten to taste. If you like the frothy finish that traditional steam infusers give to cafe au lait, whirl the hot milk in a blender (or use a whisk or hand mixer) before filling cups.
Time 10m Yield 12 cups, 12 serving(s) Number Of Ingredients 4 Steps:
Bring the water almost to a boil, to a temperature of 204-208 degrees F. Using a drip-style coffeemaker with filter, pour a small amount of the water over the coffee grounds to dampen them, then wait 30 seconds. Pour more water over the grounds until the upper pot container is full. Allow to drain, then repeat until all the water is used. Scald, do NOT boil, the milk. This means to heat it until JUST below the boiling point. Pour coffee into warmed large mugs, then add the milk. Add sweetener if desired and serve.
Yield Makes 8 drinks Number Of Ingredients 2 Steps:
Blend milk in a blender in 2 batches until frothy (use caution when blending hot liquids). Divide coffee among 8 large cups and top off with hot milk.
Time 4h5m Yield 12 Number Of Ingredients 9 Steps:
Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour. Dissolve 1 tablespoon coffee in 1 1/4 cups water. Make cake batter as directed on box, using coffee mixture in place of the water. Bake and cool as directed. Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, stir together whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture. On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 to 2 hours or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.
