FINE DINING MONSTER

  Dairy-free keto latte Ingredients 2 eggs 2 tbsp coconut oil 1½ cups coffee, hot 1 pinch vanilla extract 1 tsp pumpkin pie spice or ground ginger Instructions Blend all ingredients in a blender. You need to be quick so the eggs don't cook in the boiling water! Drink immediately.

  Shortcut Café Brûlot Ingredients 1 tablespoon fresh lemon juice (from 1 lemon) 1 tablespoon fresh orange juice (from 1 orange) 1 (3-inch) cinnamon stick 4 whole cloves ¾ cup (6 ounces) orange liqueur (such Grand Marnier, Cointreau, or triple sec) ¼ cup (2 ounces) cognac 4 cups brewed strong coffee, hot Directions Stir together lemon juice, orange juice, cinnamon stick, and cloves in a large heatproof bowl until combined; set aside. Heat orange liqueur and cognac in a small saucepan over medium, stirring occasionally, until heated through, about 2 minutes. Add cognac mixture to lemon juice mixture in bowl. Stir in hot coffee, and serve immediately.  

  Tiramisu espresso cups 2 egg yolks 55g (1/4 cup) caster sugar 125g mascarpone 125ml (1/2 cup) thickened cream 80ml (1/3 cup) freshly brewed strong espresso coffee, cooled 2 tbsp Tia Maria or Kahlua liqueur 8 savoiardi (sponge finger biscuits) Cocoa powder, to dust Step 1 Use an electric beater to beat the egg yolks and sugar in a bowl until thick and pale. Add the mascarpone and beat until well combined. Use a clean electric beater to beat the cream in a separate bowl until soft peaks form. Add to the mascarpone mixture and beat until stiff peaks form. Step 2 Combine coffee and Tia Maria or Kahlua in a bowl. Cut each savoiardi biscuit into 4 even pieces. Dip biscuit pieces, 1 at a time, into coffee mixture. Transfer to a plate. Place 2 biscuit pieces in base of eight 80ml (1/3-cup) capacity glasses. Top with a spoonful of cream mixture. Repeat with another 2 biscuit pieces and cream...

  Coffee Smoothie with Brandy and Spices SERVES FOR 2 INGREDIENTS Brandy 5 cl Espresso coffee 5 cl, strong Cinnamon 1 good pinch for sprinkling too Nutmeg 1 good pinch for sprinkling too Cream 60 g Sugar 1-2 depending on taste  

  Irish Cream Coffee SERVES FOR 4 INGREDIENTS Whipped cream 80 ml Whiskey 120 ml Brown sugar 8 tsp Coffee 4 cups, strong, hot Preparation 1. Lightly whip the cream - it should not be stiff. 2. Lightly heat the whiskey, but do not let it boil. 3. Stir in the brown sugar, stirring until dissolved, and pour into heat-resistant glasses. 4. Fill the glasses just over half-full with hot coffee. 5. Slowly add the lightly whipped cream by pouring it over the back of a spoon. 6. Decorate the glasses with a sugared rim if you wish. 7. To do this, whisk 1 egg white and put it on a shallow plate. 8. Put a little sugar on another plate. 9. Dip the rim of each glass first in the egg white and then in the sugar.  

    Coffee Grog with Brandy SERVES FOR 4 INGREDIENTS Egg yolks 4 each Sugar 50 g Vanilla Sugar 1 tbsp Coffee 400 ml Brandy 8 tbsp Preparation In a pot on a low heat, mix together the egg yolks, sugar and vanilla sugar until frothy. Add the coffee and stir until the mixture is slightly creamy. Do not let it boil! Finally stir in the brandy. Pour the coffee grog into 4 glasses and serve.  

  Butter “bulletproof” coffee Ingredients 1 cup hot coffee freshly brewed 2 tbsp unsalted butter 1 tbsp MCT oil or coconut oil Instructions Combine all ingredients in a blender. Blend until smooth and frothy. Serve immediately.