Mozart Kaffee Recipe

by Howard | Jul 4, 2025 | Coffee / Tea

A decadent, café-style hot cocktail featuring rich chocolate liqueur, strong coffee, and lightly whipped cream. This elegant drink is perfect for after dinner or as a cozy winter treat.

Ingredients

• 1½ oz (45 ml) chocolate liqueur (e.g., Mozart Black)
• 5 oz (150 ml) freshly brewed hot coffee (strong)
• ½ tsp (2–3 ml) simple syrup (optional, to taste)
• 1 Tbsp (15 ml) heavy whipping cream (plus extra if desired for topping)
• Pinch of cocoa powder or grated dark chocolate (for garnish)
• 3 coffee beans (optional garnish)

Steps to Make It

1. Warm the Glass
   Fill an Irish coffee glass with hot water to warm it. Discard the water before making the drink.
2. Mix the Base
   Pour the chocolate liqueur into the warmed glass. Add the simple syrup if you prefer extra sweetness.
3. Add the Coffee
   Gently pour in the hot coffee and stir to combine.
4. Prepare the Cream
   Lightly whip the heavy cream until it’s slightly thickened but still pourable (soft peaks).
5. Layer the Cream
   Slowly pour the whipped cream over the back of a spoon so it floats on top of the coffee.
6. Garnish and Serve
   Dust with a pinch of cocoa powder or grated chocolate. Add 3 coffee beans on top if desired. Serve immediately while hot.

(Updated: 7/4/25)

Cloud 9 Recipe

by Howard | Jun 9, 2025 | Coffee / Tea

A rich, nutty coffee frappe with smooth chocolate and cream—think of a dessert in a mug. Ideal as an indulgent after‑dinner pick‑me‑up, blending the warmth of coffee with hazelnut sweetness and a frothy finish.

Ingredients (serves 1)

• 1 oz Frangelico (hazelnut liqueur)
• 2 oz Vodka (adjusted for better balance; Frangelico should be secondary)
• 1 oz Chocolate syrup
• 4 oz Cold, strong coffee (or espresso concentrate, cooled)
• 1 tbsp Sugar or ½ oz simple syrup (to taste)
• 1 cup Milk (dairy or alternative)
• 1 cup Ice (about 8‑10 cubes, for blender)
• Whipped cream, to top
• Optional garnish: grated chocolate or cocoa powder

Steps to make it

1. Prep coffee
   Brew strong coffee or espresso and chill it completely before use. Hot coffee causes dilution and bitterness when blended with ice
2. Build the drink
   In a blender, combine: Frangelico, vodka, chocolate syrup, cold coffee, sugar/simple syrup, milk, and ice.
3. Blend well
   Pulse until the ice is finely crushed and the mixture is smooth and slightly frothy.
4. Taste and adjust
   Taste before pouring. Add more sweetness, coffee, or liqueur to fine‑tune the balance.
5. Serve
   Pour into a warmed coffee mug. Top with a generous swirl of whipped cream.
6. Garnish
   Dust with cocoa powder, chocolate shavings, or a few coffee beans for polish.

Pro tips

• Coffee matters: Use freshly brewed or cold‑brew concentrate for depth; stale coffee dulls flavors.
• Balance the liqueurs: A 2:1 ratio of vodka to Frangelico keeps the hazelnut note without overpowering.
• Sweetness structure: Chocolate syrup plus sugar/simple syrup provides layered sweetness and depth.
• Blending technique: Pulse first, then blend to control texture and avoid over‑dilution.
• Serve cold and frothy: Chill the mug briefly or pre-chill ingredients, which prevents rapid texture melting.

(Updated: 6/9/25)