Coffee Grog Food

COFFEE GROG, NON ALCOHOLIC

Steps:

• Place one piece of each peel into cups.
• Mix butter, sugar, cloves, nutmeg and cinnamon.
• Mix coffee and cream.
• Pour both mixtures into cups and stir.
• *NOTE: For the strips of peel I use a veggie peeler and take a good sized strip from the fruits trying NOT to include the white part.

COFFEE GROG

Steps:

• In a suacepan over low heat, melt the butter.
• Add brown sugar and spices. Allow to cool (mixture can now be stored in the refidgerator till ready to use).
• To serve combine 1 teaspoon butter mixture, 2 tablespoons cream, 1 strip of orange and lemon peel, 1/8 tsp rum extract and 6 ounces coffee.
• Stir well.

COFFEE GROG

Steps:

• In a saucepan, melt the butter over low heat.
• Blend in the sugar, spices, and rum.
• Allow mixture to cool.
• Store in a sealed container in the refrigerator until ready to use.
• Place one piece of orange peel and one piece of lemon peel into each mug.
• Mix 3/4 cup coffee and 2 tablespoons cream together with 2 tablespoons of the spiced rum mixture in each mug (only 1 teaspoon of the spice mixture if you subbed extract for the rum).
• Top with whipped cream, if desired.

COFFEE GROG

Steps:

• Make the butter: in a small bowl, combine all the butter ingredients, beating well with a spoon or stiff spatula to incorporate.
• Use immediately or place the butter mixture on a sheet of waxed paper and roll it into a log shape about the side of the original stick of butter, twisting the paper together at the ends to smooth out the log; the butter will keep in the refrigerator for up to 2 weeks.
• The grog: put 1 tablespoon Spiced Sweetened Butter in a mug or Irish coffee glass; add the rum and coffee; stir to partially melt the butter.
• Top with whipped cream and sprinkle with orange zest; serve immediately.