A Pub Coffee Recipes

25 GREAT COFFEE DRINKS

Steps:

• Make coffee using a Moka Pot, or strong dark roast coffee using your method of choice (French press, Chemex, Aeropress, or other).
• Steam the milk with an espresso machine (stretching the milk to 20 to 25% in height), or froth the milk with a frother, French press or whisk.
• Pour the coffee in a cup. Add the steamed milk and serve immediately.

COFFEE BARS

Steps:

• Combine flour, baking powder, cardamom, and salt; set these dry ingredients aside.
• Combine milk and instant coffee in saucepan, and heat at a medium low setting. Stir until coffee dissolves, and remove from the heat.
• In a large bowl, cream the butter or margarine with the white sugar and 1 cup confectioners' sugar. Beat in the egg, and then beat in the coffee mixture. Gradually blend in the mixture of dry ingredients, and fold in the almonds.
• Spread dough evenly in a 9 x 13 inch baking pan. Bake for 18-20 minutes at 350 degrees F (175 degrees C), or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
• To Make Frosting: Put 1 cup of the confectioners' sugar in a mixing bowl. Beat in the evaporated milk and vanilla extract. Gradually beat in remaining 2 cups of confectioners' sugar. Continue beating until of desired consistency. If consistency is too thick, add a little more milk; if it is too thin, add more powdered sugar.
• Frost the bars with the icing.

CHOCOLATE CHIP COFFEE BAR

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat brown sugar, oil, and eggs together in a bowl using an electric mixer until smooth and creamy. Stir flour, coffee, salt, baking soda, and vanilla extract into creamed sugar mixture until batter is just mixed; fold in chocolate chips and walnuts. Spread batter into the prepared baking dish.
• Bake in the preheated oven until edges start to crisp and a toothpick inserted in the center comes out clean, 25 to 30 minutes.

ORIGINAL IRISH COFFEE

Steps:

• Gather the ingredients.
• Place the brown sugar into a warm Irish coffee glass , mug, or other heatproof glass.
• Add the coffee and Irish whiskey.
• Stir until the sugar is dissolved.
• Float the lightly whipped heavy cream on top by slowly pouring it over the back of a spoon.
• Do not stir. Instead, drink the Irish coffee through the cream. Enjoy.

IRISH PUB SALAD

Steps:

• For the dressing: Add the olive oil, vinegar, mustard, dried chives, parsley, garlic, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper to a blender. Blend on high until smooth. Transfer the dressing to a serving bowl and set aside.
• For the salad: Add the butter lettuce to a large serving bowl. Drain 1 cup of the Pickled Beets and add them to the bowl with the lettuce. Top with the cherry tomatoes, Cheddar, celery, cucumbers and eggs.
• Serve the dressing on the side or add it directly to the salad before serving.
• Add the vinegar, pickling spice, sugar, salt and 1/2 cup water to a small saucepan. Heat the mixture over medium-high heat until the sugar and salt are dissolved, about 4 minutes. Turn the heat off. Cut the beets into 1/2- to 1-inch cubes and add them to a quart-size airtight container along with the dill sprigs. Pour the hot pickling liquid over the beets and cool to room temperature, then cover and refrigerate for at least 24 hours before using.