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These recipes can be doubled or halved
depending on the number of serves required.
Note
Irish coffee
120ml Irish Whisky
Sugar to taste
Hot freshly brewed coffee
200ml thickened cream
1. Warm a stemmed glass or goblet under hot water.
2. Pour 30ml of Irish Whisky into each warmed glass,
add sugar and pour hot coffee into the glass
leaving 2cm to the rim.
3. Slowly pour the cream over the back of a teaspoon
into the glass allowing the cream to float on top
of the coffee.
Drink through the cream without stirring.
Café rumba
800ml freshly brewed and chilled coffee
4 scoops ice cream
120ml Jamaican Rum
Sugar to taste
Grated chocolate to garnish
1. Pour coffee, ice cream, rum and sugar into a
Breville blender and blend until smooth.
2. Serve in a tall glass, sprinkled with chocolate.
Mexican coffee
120ml Kahula
Sugar to taste
Hot freshly brewed coffee
200ml whipped cream
Finely grated chocolate to garnish
1. Warm a stemmed glass or goblet under hot water.
2. Pour 30ml Kahlua into each warmed glass, add
sugar and pour hot coffee into the glass leaving
2cm to the rim.
3. Spoon whipped cream onto the top of the coffee
and sprinkle with chocolate.
Drink through the cream without stirring.
Iced tea
4-5 teabags
(Lemon or Earl Grey tea are delicious)
Sugar to taste
3 lemon wedges
1 cup of ice cubes
1. Clean filter basket and filter holder thoroughly
before preparing iced tea
2. Place teabags, sugar and lemon wedges in the
mesh filter basket.
3. Pour half a carafe of water into the water tank.
4. Place ice into the carafe and position the carafe on
the hot plate. Switch Aroma Style Electronic ‘on’ to
commence brewing.
Once tea is brewed, immediately remove carafe from
the hot plate, add extra ice if desired and serve.
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Recipes R3