Kiosk Coffee at Home, Part Two

The first part, published in Becky Holm's Douglas County News, can be seen a few posts back if you click on the column to the left. 

GOOD FOOD CHEAP

Kiosk Coffee at Home, Part Two by Larisa Sparrowhawk, localvorefresh@aol.com

Last week we tried several blended coffee drinks using frozen bananas, cream and coconut cream. A reader suggested I try yogurt, so I fiddled with various combinations but unfortunately was not pleased with them. It takes a LOT of additives to sweeten and thicken a drink blended with yogurt to rival $4.00 coffee confections. One and a half frozen very ripe bananas per tall blended drink provide a lot of sweetness and creaminess for only 120 calories, eliminating or nearly eliminating the need for any additional cream or sweetener.

Today we will try both hot and cold drinks.

When I was in college in the 80's, I had a roommate who had visited Italy. When everyone else was drinking powdered Lipton ice tea mix, she and I felt soave, indeed drinking strong coffee on ice.

Italian Vanilla Iced Coffee
Stir 1 tsp. instant expresso, 1/4 tsp. vanilla and 2 tsp. brown sugar per two cups of strong hot coffee. Refrigerate. Pour over ice cubes, preferably made of coffee. Stir in half and half if desired.
Black Forest Coffee
Stir 1 tsp. chocolate coffee syrup and 2-3 tbsp. black cherry juice concentrate (available in the natural food section of Sherm's or at natural food stores) into a mug of strong, hot coffee. Stir in 2-3 tbsp. half and half or float 2-3 tbsp. cream from the top of a can of coconut milk on top of the coffee.

Cafe' Mexicano
Stir 1 tsp. chocolate coffee syrup, 1/4 tsp. brandy extract and a shot of Tabasco into a mug of strong, hot coffee. Top with whipped cream and a sprinkling of cinnamon.

Middle Eastern Coffee, Iced or Hot
Mix 1/4 tsp. each cinnamon and cardamom per 2 scoops of coffee grounds before brewing. Serve coffee hot with honey if desired, or refrigerate and pour over ice.

Middle Eastern Blended Coffee
Blend 2 cups of the above refrigerated coffee with 3 frozen overripe bananas and 2-4 tbsp. of cream from the top of a can of coconut milk. Serves two.