Fancy Coffee making 52 Special Hot Coffee formulations (3)

41. Colorful honey coffee

Deep-roasted coffee 80cc; foamed milk 60cc; honey 20cc.

Pour honey into the glass, scoop the foamed milk on top with a teaspoon, and then pour the coffee along the edge of the cup with the same teaspoon (from the side, you can clearly distinguish the levels of honey, milk, coffee and foam).

At present, the most popular trendy coffee in the United States divided into two or three layers is based on this as the prototype. While tasting different tastes, you can enjoy different colors.

42. Buttered coffee

Slightly deep-roasted coffee 100cc; honey 20cc; butter 10g.

Pour honey into the cup, add coffee and butter.

The habit of putting butter in coffee comes from Ethiopia, where there is a habit of eating butter and honey while drinking coffee. In northern Europe, butter is sometimes drunk in coffee. In eastern Africa, it is also customary to mix butter with roasted coffee beans.

43. Viennese cream coffee

Slightly deep-roasted coffee 70cc; foamed milk 40cc; chocolate crumbs 2 teaspoons.

Pour coffee into the cup, add foamed milk and sprinkle with chocolate crumbs.

Viennese cream coffee is characterized by the use of small cups and skimming some Zhu Gu Li shavings on top. The large cream coffee is expressed in cappuccino, which means "Cappuccino" in Italian.

44. Vienna double the amount of coffee

Slightly deep-roasted coffee 200CC stir cream 30cc, fine sugar 1 tablespoon, chocolate crumbs 1 tablespoon.

Pour coffee into the cup, cover it with whipped cream, then sprinkle with sugar and chocolate crumbs.

The coffee is characterized by the use of large cups, coffee and a large amount of whipped cream. The elderly often order this kind of coffee in their leisure time.

45. Belgian punch coffee

Slightly deep-roasted coffee 150cc; whisky 15cc; sugar 15g; amount of protein 1max 2; whipped cream 20cc.

Stir in the egg whites with sugar, stir well and mix with the stirred milk. Pour the bogey and coffee into the cup and cover it with stirred cream.

This coffee is often served at coffee banquets. The coffee becomes soft and light because it is mixed with sweetened egg whites and whipped cream.

46. Monastic coffee

Slightly deep-roasted coffee 100cc; milk 60cc; 20cc with stirred cream.

Pour coffee and milk into the cup. Serve with whipped cream.

This coffee is also called "Franciscan" coffee. It is said that nuns like to drink this coffee. The whipped cream on the list can be eaten as a snack.

47. Rum chocolate coffee

Slightly dark roasted coffee 150cc; extra chocolate (small) 1; additional rum (dark) 15cc; whipped cream 20cc.

Put the coffee in the cup and cover it with stirred cream. Put the chocolate on the coffee plate and have another glass of rum.

Rum with chocolate is very common in Germany and has the effect of relieving fatigue. The idea is the same as the French idea of eating Calvados, chocolate and coffee together. Espresso must be used for coffee here. Chocolate and rum can also be mixed directly into the glass.

48. Stir the cream mocha coffee

Deep-roasted coffee 150cc; chocolate syrup 30cc; extra whipped cream 30cc.

Pour coffee and chocolate syrup into the cup. Stir the cream and put it in another container.

The name of the coffee is a combination of English and Italian, and "Mocha" refers to mocha coffee containing chocolate syrup. If it is portable coffee, it is usually covered with whipped cream. During table service, the whipped cream is served in another cup.

49. Mexican Pink Coffee

Deep-roasted coffee 70cc; foamed milk 70cc; sugar 10g; plant food pigment (red) a little.

Dissolve the pigment in 10cc water, then pour it into a glass, add sugar, and pour in foamy milk to turn it pink. Then scoop the coffee gently on the edge of the cup with a teaspoon. At this time, pink milk and coffee form a layer.

This coffee is called pink coffee. All Mexican coffee made in the glass needs to be inserted with a straw for guests to drink.

50. Russian coffee

Slightly deep-roasted coffee 100cc; chocolate syrup 30cc; milk 50cc; amount of egg yolk; stirred cream 20cc; a little nutmeg.

Put egg yolk, chocolate syrup and milk in a white glazed casserole, stir well and boil over high heat. Cook until about 70 ℃. Remove from the heat and pour into a cup. Then, pour in the coffee, cover it with stirred cream and sprinkle with nutmeg powder. It is important to be careful not to boil the egg yolk so as not to clog.

The coffee belongs to the coffee of Ukraine in southern Russia and has a mellow taste. The Slavic people living in Ukraine are famous for their fondness for chocolate.

51. Slavic coffee

Deep-roasted coffee 150cc; chocolate juice 30cc; Vanilla Ice Cream 1 tablespoon; stirred cream 15cc; a little chocolate shavings.

Put chocolate syrup in the glass, pour in the coffee, float the whipped cream on top, then gently put in Vanilla Ice Cream, then sprinkle with chocolate crumbs.

This is the coffee that the Slavic people like. Below is hot coffee, above is ice cream, the contrast is very big, unique flavor. This coffee is also known as "Ukrainian coffee" or "Russian coffee".

52. Belgian coffee

Slightly deep-roasted coffee 150cc; amount of egg whites 1; fresh cream (heavy cream with 45% fat) 20cc; Vanilla Ice Cream 1 tablespoon.

Stir the egg whites in a bowl until foamy, then stir gently with whipped cream. Put 1 tablespoon of ice cream and well-stirred egg whites in the glass and pour in the hot coffee.