Cappuccino Royale Food

CAPPUCCINO ROYALE

Steps:

• Whisk half-and-half in heavy small saucepan over high heat until frothy, about 3 minutes. Divide espresso coffee between 2 cups. Add half of brandy and creme de cacao to each cup. Rewhisk half-and-half and pour into cups. Sweeten to taste with sugar.

CAPPUCCINO

Steps:

• Make around 35ml espresso using a coffee machine and pour it into the base of your cup.
• Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming to pour into the centre. Once the milk jug is almost touching the surface of the coffee, tilt the jug to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top. Dust the surface with a little cocoa powder if you like.

COFFEE ROYAL

Steps:

• In a coffee mug, disslove sugar in a small amount of hot coffee.
• Add brandy or bourbon.
• Fill with hot coffee.
• Stir, and top with whipped cream.

CAPPUCCINO

Steps:

• Using the steam attachment on an espresso machine, warm and froth milk. Divide espresso between 2 coffee cups. Pour 1/2 cup of the warmed milk from beneath the froth into each cup. Spoon milk foam on top and serve.

CAPPUCCINO ROYALES

Steps:

• Preheat oven to 350.
• Mix instant coffee, vanilla and rum with the melted butter while it is still warm and allow coffee crystals to dissolve.
• Add sugar, eggs, soda and powder, mixing well.
• Stir in chocolate chips.
• Add flour gradually.
• Form dough into small balls, rolling in granulated sugar if desired.
• Place onto greased cookie sheet and flatten slightly.
• Bake 9-11 minutes and allow to cool for a couple minutes before moving to a cooling rack.