ESPRESSo
Autumn Chai:
60 milliliters Baileys Irish Cream
90 milliliters Chai Latte
1 shot espresso (30 milliliters)
1 teaspoon brown sugar
1 cinnamon stick
Prepare your Chai Latte with the milk of your choice and add brown sugar when you are heating up -if you’d like-. Secondly, add Baileys and 1 shot of espresso and stir. Serve with cinnamon sticks. And you are all done!
Espresso Martini:
40 milliliters Kahlua
30 milliliters Vodka
30 milliliters Espresso
Mix all ingredients in a shaker with 7-8 pieces of ice and serve in a martini glass.
Egg Coffee:
This is a nordic coffee that originated in Sweden and Norway. You can use any filter coffee of your choice that is approximately 120 milliliters. In another cup take 2 egg yolks, vanilla extract, 2 tablespoons of cream and beat with a mixer. Add this mixture, which has a consistency that does not lose its fluidity and flows heavily, to your filter coffee and you’ll have yourselves a cup of Egg Coffee! Egg Coffee usually reminds people of tiramisu but it has a different and savory taste. Not cooking the egg is the key point in this recipe so be carefull!
Yuanyang:
This is the local coffee of Hong Kong. It is the mixture of coffee and tea and it is also called “yin yang”. Although there are many different methods of preparation, it is generally made by adding coffee made with French Press to the boiled Ceylon tea. You can add sugar and milk according to your preference. While drinking this coffee you can feel the malt and citrus flavors easily.
Tiramisu:
Ä°ngredients:
500 grams of Mascarpone cheese
6 eggs
2 packages of Lady Finger Biscuits
6 tablespoon of sugar
60 milliliters of Cognac or Brandy
8 shots of espresso
4 tablespoon of cocoa powder
How to Make:
Egg yolks and whites are put in separate containers. Add 3 tablespoons of sugar to the egg yolk and whisk. After it comes to a thick consistency, the mascarpone cheese is mixed and the cream is completed.
Meanwhile, beat the egg whites until frothy. Then add three tablespoons of sugar with a wooden spoon and whisk. It’s likely to be watered down so it needs to be mixed slowly.
While combining these two mixtures together, add cognac or brandy slowly in it and continue to slowly whisking it with a wooden spoon. Lady finger biscuits are placed in a serving bowl with their flat parts upside down and soaked with hot espresso. The mixture made with cream is spread on top and another row of espresso-soaked biscuits is laid out, and the cream is laid again. After a maximum of 4-5 layers, cocoa is sprinkled on top and stored in the refrigerator. Serve after waiting at least 5 hours. Buon Appetito!
