Coffee Milk Food

COFFEE WITH MILK

Steps:

• Place the coffee in your espresso maker following the manufacturer's instructions (they vary depending on your coffee maker type).
• Add the water. Turn the heat up if using a stovetop espresso maker, or turn on if using an electric espresso machine.
• While the coffee is brewing, place the milk in a small saucepan and turn the heat to medium-high. Heat the milk, and once it comes to a boil, slightly reduce the temperature to keep simmering.
• Pour the coffee in a tall, thick glass, and in a gentle but quick stream, pour the milk in. This will cool down the coffee/milk mixture, it will form a layer of foam at the top of the glass. After this, add sugar to sweeten and enjoy your Coffee with milk!

COFFEE MILK

Steps:

• Place instant coffee in tall glass.
• Add small amount of milk; stir until coffee is dissolved.
• Stir in remaining milk. Add ice cubes. Sweeten to taste, if desired.

COFFEE MILK

Steps:

• For coffe milk:.
• Add coffee syrup to the glass of cold milk.
• Stir well with a spoon.
• Serve immediately.
• For the coffee cabinet:.
• In an electric blender, beat the coffee syrup, scoop of ice cream, and milk for 1 minute, or until ice cream is dissolved.
• Pour and serve immediately.

RHODE ISLAND COFFEE MILK

Steps:

• In a large glass, add coffee syrup and milk.
• Stir well.
• Taste and add more syrup if you want a stronger coffee taste.

HONG KONG YUANYANG: COFFEE WITH TEA

Steps:

• Gather the ingredients.
• In a medium-sized pitcher, mix the coffee with the tea.
• Prepare two 8-ounce glasses by adding ice to taste to each.
• Pour the coffee and tea mixture over the ice.

COFFEE MILK

Steps:

• In a large pitcher, mix milk and coffee syrup until blended.

COFFEE MILK PUNCH

Steps:

• Put the milk, half and half, sugar, vanilla, bourbon, coffee and nutmeg in a blender with 2 cups of ice and blend on high speed until slushy (work in batches if necessary). Serve in chilled glass mugs or tall glasses.

COFFEE AND MILK THUMBPRINTS

Steps:

• Make the milk jam: Whisk the milk and granulated sugar in a large microwave-safe bowl until dissolved. (The bowl should be at least 3 quarts to prevent the milk from overflowing.) Microwave 10 minutes, then stop and whisk. Microwave 10 more minutes, whisking halfway through. The mixture should be thick, bubbling and dark ivory in color. If it is still loose, continue microwaving in 1-minute intervals until thickened. Whisk in the vanilla until smooth. You should have about 1/2 cup; the mixture will continue to thicken as it cools.
• Make the cookies: Whisk the flour, cinnamon, baking powder and salt in a medium bowl. Beat the butter, granulated sugar, brown sugar and ground coffee in a large bowl with a mixer on medium-high speed until fluffy, 3 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour mixture in two batches until just combined.
• Roll heaping tablespoonfuls of dough into 1-inch balls. (If the dough is too soft to roll, refrigerate about 20 minutes.) Dip the tops of the dough balls in the turbinado sugar, then make a 1/2-inch indentation in the center of each with the handle of a wooden spoon. Place on a large plate and refrigerate until firm, at least 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 2 baking sheets with parchment paper. Arrange the dough balls about 2 inches apart on the pans. Bake, switching the pans halfway through, until the cookies are set around the edges (but not browned) and the centers are still soft, 12 to 14 minutes. Remove from the oven and re-indent the center of each cookie with a 1/2-teaspoon measuring spoon. Fill each indentation with 1/2 teaspoon of the milk jam. Transfer the cookies to a rack to cool completely.