Spiced Christmas Gingerbread Coffee With Cognac Chantilly Cream Recipes

INSTANT GINGERBREAD COFFEE

Steps:

• Mix coffee granules and pumpkin pie spice in a mug.
• Bring water to a boil, poor into mug, add molasses.
• Stir and enjoy!

COFFEE COGNAC COOLER

Steps:

• Put 1st 6 ingredients into a shaker & shake well.
• Pour equally into 2 tall glasses & gently add a scoop of coffee ice cream to each. Sprinkle w/choc shavings (if using) & serve w/a long-handled spoon.
• NOTE FROM ME: I entered this recipe as written, but feel the need to ask a question. Is it just me or is it more than just a little silly to use 2 tsp of sugar in this recipe?.
• COOKS NOTE ON RECIPE: "The coffee liqueur can be either cream-based (Kahlua) or non-cream based (Tia Maria).".

GINGERBREAD COFFEE (PRESS POT)

Steps:

• Put all ingredients, except water and milk, into a 12 oz. press pot. Add boiling water. Stir with chopstick or handle of wooden spoon.
• Put lid on pot and brew 4 minutes.
• Press plunger and pour coffee into large cup.
• Add hot milk to taste.
• To make with drip coffee: Brew coffee and stir in spices and molasses. Strain into cup.

GINGERBREAD COFFEE

Steps:

• In a small bowl, mix together molasses, brown sugar, baking soda, ginger and cinnamon until well blended.
• Cover and refrigerate for at least 10 minutes.
• Add about 1/4 cup coffee to each of the 6 cups.
• Stir about a tablesoon of the spice mixture intor into each cup until dissolved.
• Fill each cup to within an inch of the top with coffee.
• Stir in half and half to taste and garnish with whipped cream and ground cloves.

TRUE CHANTILLY CREAM

Steps:

• Keep in mind, if you over mix, it can become 'grainy', still tastes wonderful, but I would start over!
• Mix heavy cream, brandy, grand Marneir, vanilla 1minute.
• Mix heavy sour cream and sugar (to taste) 3 minute or till peaks form.
• After 4 minutes keep care because over mixing and you are making butter!

SPICED CHRISTMAS GINGERBREAD COFFEE WITH COGNAC CHANTILLY CREAM

Steps:

• Gingerbread Syrup.
• Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Be sure the pan is not too small or the mixture could easily bubble over.
• Bring mixture to a boil then reduce heat and simmer the syrup, uncovered, for about 15 minutes. Remove the syrup from the heat when it's done - thickened, glossy and clear - and then cover it. This can now be stored in a bottle or jar in the fridge for about a month.
• Gingerbread Coffee.
• Make the fresh coffee in your coffee filter machine to personal taste - I have suggested 1/2 scoop of medium blend coffee per person for a tall mug of coffee.
• Just before serving the gingerbread coffees, whip the cream with a hand held mixer until it just holds its shape - then add the cognac, cinnamon and icing sugar and whip until it is firm. If you have a cream siphon - decant the cream into the siphon for piping later.
• When you are ready to serve the gingerbread coffees, pour some fresh coffee into each tall mug until about two thirds full; add a tablespoon of ginger syrup and stir the coffee - taste it and adjust the flavour by adding more syrup if needed. Then carefully spoon or pipe the cream on to the top of the coffee. Sprinkle with ground cinnamon and serve with a cinnamon stick as a stirrer!
• If you have any cream left over - make another gingerbread coffee!