This Café Olé recipe is a simple coffee, which comes from the southwestern food traditions. It is a coffee with a little extra character, which makes an excellent drink those cool autumn evening at home.
Hot Black Coffee
Lime Juice (fresh squeezed)
Combine all Ingredients, except whipped cream, and stir
Pour into eight serving cups
Add a dollop of whipped cream on top and serve
Using a nice flavored coffee as the base can add a nice flavor variation of this recipe. So, you may want to try making it with a nice vanilla, Mocha, Caramel, or Almond flavored coffee.
Iced Coffee New Orleans is a nice vintage recipe that has the benefit of being cool and refreshing. Also, I’ve copied New Orleans containing two of my favorite ingredients, mainly coffee and vanilla ice cream. It’s a nice way to have your coffee in a little bit a dessert when the weather is hot and it’s really simple to make; No heavy cooking required.
1 1/2 pints vanilla ice cream
1-quart strong coffee
Place one large scoop of ice cream and two crushed ice cubes in a frosted twelve-ounce glass.
Pour in one cup of chilled strong coffee Stir rapidly with a long spoon.
When the ice cream is blended with the coffee and the ice is completely melted, sprinkle lightly with nutmeg.
With summer weather setting on in hot temperatures rolling in, it’s time to consider those cool beverages which will help keep the heat off you at least make you happy and come more comfortable as you enjoy the days.
This recipe comes from the 1940s. It is a simple easy way to combine a couple of favorites, namely coffee, and ice cream while staying cool the same time.
1 1/2 pints chocolate ice cream
1-quart strong coffee
1 cup heavy whipping cream (whipped ) or commercial whipped cream (optional)
Place a generous scoop of ice cream in each tall glass.
Fill each glass with strong (according to your tastes), chilled coffee.
Top each glass with whipped cream and a dash of nutmeg.
If desired, you could add some ice to this drink
Also, you can stir or blend the ice cream and coffee until it was smooth
I know this tea from the Mexican with cooking tradition and it is a favorite summertime drink around our home. The flowers used for Hibiscus tea are easily obtained online or in your local grocery, at least in the Southwest. In the Mexican tradition, it is known as Agua or Water, but it is actually a tea made from the flowers of the Hibiscus plant. While usually drank chilled and/or on ice, it makes a perfectly fine hot beverage, as well.
Hibiscus scarlet colored tea is a flavorful and versatile drink, which can be used in a multitude of ways, including:
To add flavor and color to a berry or fruit smoothie, or simply, to thin a smoothie a bit.
Frozen to make Popsicles
To make colorful ice cubes for your summertime drinks
Added to Jell-O for more depth of flavor and or color
Added to beery jellies, jams, and other recipes to more depth of flavor and or color. This is especially true of strawberry recipes.
Also Known as:
Agua De Jamaica
Hibiscus tea is very simple, though many recipes make it more complicated than it needs to be. Basically, you need the hibiscus flower and water. A sweeter is strictly optional. Actually, to provide maximum flexibility, I recommend you don’t sweeten the tea until the time of consumption. This allows each individual to sweeten the tea according to their personal tastes and/or needs. Also, It makes a perfectly fine unsweetened drink, which is my favorite way to drink Hibiscus ice tea. Also, if you skip the sweeter, it not only keeps it very low calorie, but it is the most flexible way to allow you in incorporate the tea into other recipes, which may have already been sweetened and/ or don’t need the additional sweeten.
1 Quart Measure
12 Quart Measure
I use 2 cups for boiling and the remainder cold
Rinse the flowers quickly to remove dust and debris
place flowers in saucepan with 2 cups of water and
Bring water with flowers to a boil.
Reduce to a slow simmer for ten minutes
Permit to cool
Strain through a fine wire strainer to remove flowers into a pitcher
Add cool water and/or ice according to pitcher size