Viennese Coffee ESPRESSO COLLECTION. Ingredients. 1/4 cup espresso 1/4 cup heavy cream 1 tsp. bitter cocoa powder

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1 CLASSIC COFFEES Viennese Coffee 1/4 cup espresso 1/4 cup heavy cream 1 tsp. bitter cocoa powder Large cup Use a hand mixer to whip the cream into stiff peaks. Pour the espresso into a preheated cup. 4 min. Top with the whipped cream. Sprinkle with bitter cocoa powder. Variation: You can also flavor the cream or drizzle syrup over it.

2 CLASSIC COFFEES Irish Coffee 1/4 cup espresso 1 tsp. light brown sugar 4 tsp. whisky 4 tsp. heavy cream In a saucepan, heat the whisky then incorporate the light brown sugar in order to dissolve it. Glass 3 min. Pour the mixture into a glass and pour the espresso on top. Lightly whisk the cream and arrange it carefully on top of the drink. Tip: the whipped cream can be made with a siphon, but it will be denser and heavier.

3 CLASSIC COFFEES Jazz Frappé Coffee Large glass 1/2 cup espresso 2 tsp. light brown sugar 8 ice cubes Pour the espresso into a shaker (or blender), add the light brown sugar and the ice cubes and shake (or blend) for around 20 seconds. 3 min. Pour into a large glass and serve immediately. Variation: You can add a tsp of coffee liqueur.

4 CLASSIC COFFEES Mocha Espresso 1/4 cup espresso 1 tsp. cocoa powder 7 oz. milk 4 tsp. heavy cream Put the cocoa powder into a cup and pour the espresso over the top. Cup 3 min. Mix well. Pour the hot milk into this mixture. Lightly whisk the cream and arrange carefully on top of the drink

5 CAPTIVATING COFFEES Frappino 7 oz. cold coffee 2 tbsp.coffee liqueur 1/4 cup cold espresso 1/4 cup heavy cream 1/2 cup milk 2 tsp. chocolate syrup 2 tsp. agave syrup or 2 tsp superfine sugar Glass 3 min. The day before, prepare the coffee ice cubes: pour the cold coffee into ice cube trays and put in the freezer. Into a shaker, pour the espresso, coffee ice cubes, agave syrup, coffee liqueur and milk. Shake for 15 to 20 seconds, and pour the drink into a glass. Lightly whisk the cream and garnish the drink with it. Finish with a drizzle of chocolate syrup: pour it slowly and make a design on the chantilly, like a barista.

6 CAPTIVATING COFFEES Espresso Smoothie 1/3 cup espresso 1/2 banana 1 oz. condensed milk 1/2 cup plain yogurt 1 tbsp maple syrup 4 ice cubes Pour the espresso into your blender. Add the banana, the condensed milk, the yogurt, the maple syrup and the ice cubes. Mix for around 20 seconds. Glass 3 min. Serve immediately.

7 CAPTIVATING COFFEES Coconut Coffee 1/2 cup espresso 1/4 cup coconut milk 5 tsp coconut liqueur 4 tsp rum made from sugar cane 1 tsp light brown sugar 5 ice cubes 1 hollowed out coconut (to serve the drink) x 2 5 min. Pour the espresso into a bowl, add the light brown sugar and mix well to dissolve it. Allow to cool. Pour into a shaker and add the coconut milk, coconut liqueur, rum and crushed ice cubes. Shake well for around 20 seconds. Serve in the hollowed out coconut with two straws.

8 TRADITIONAL DESSERTS Café Liégeois 1/2 cup espresso 4 tbsp of coffee ice cream 4 tbsp vanilla ice cream 7 oz. heavy cream 1/4 cup powdered sugar Pour the espresso into a bowl and allow it to cool. Chill in a refrigerator until very cold. x 4 5 min. Use a hand mixer to whip the cream and powdered sugar into chantilly cream. In a bowl, arrange a tbsp of each flavor ice cream, pour over iced coffee and top with chantilly.

9 TRADITIONAL DESSERTS Coffee Cream 2 cups whole milk 3/4 cup espresso 1/3 cup sugar 5 egg yolks Pour the espresso into a glass and allow it to cool. Bring the milk to a boil in a saucepan. In a mixing bowl, beat the egg yolks with the sugar until pale and creamy, add the milk and the espresso. Mix well and set aside until the foam disappears x 4 5 min. 40 min. Pour the mixture into ramekins, place them in a roasting pan filled with boiling water until halfway up the sides of the ramekins (water bath method) and cook in the oven at 300 F for 40 minutes. Leave to cool and serve cold.

10 TRADITIONAL DESSERTS Mocha Cookies 1/2cup soft slightly salted butter 7/8 cup light brown sugar 1/4 cup espresso 1 egg 1 cup all-purpose flour 1/2 tsp baking powder 6 oz.chocolate chunks x 30 5 min. Pour the espresso into a glass and allow it to cool. In a mixing bowl, beat the butter with the sugar until pale and creamy, add the egg and the espresso. Mix well. 10 min. Sift together the flour and baking powder and incorporate slowly into the mixture. Add the chocolate chunks. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart and cook in the oven at 350 F for around 10 minutes. Remove from the oven and allow to cool on a rack.