Frangelicocoffee Recipes

Steps:

• Preheat a 12 ounce wine glass with warm and then very hot water (Don't use your best crystal on the off chance that the heat change will shatter it. Your best off using a glass glass -- hummm, well, you know what I mean).
• Pour hot coffee in the glass and stir in the Frangelico.
• Top with the whipped cream.

Steps:

• In a glass bottle or jar, steep the chopped hazelnuts in the vodka for about 2 weeks in a cool, dark place, gently shaking the bottle every day.
• Gently pour the jar's contents through a regular strainer or sieve, pressing hard on the nuts to release all of their flavor.
• Follow this by two strainings through slightly dampened cheesecloth.
• For true clarity and professional looking results, pour the strained mixture through a large clean coffee filter placed inside a funnel or clean coffee cone; loosely cover with plastic wrap since the process may take several hours.
• In a very small saucepan, combine the sugar and water.
• Bring to a boil over moderately high heat.
• Simmer, uncovered, 5 minutes.
• Let cool to room temperature.
• Stir in the vanilla.
• Funnel the strained hazelnut mixture into a clean, sterilized, glass bottle and then funnel in the sugar syrup.
• Cover tightly; shake to blend.
• Let mature, at room temperature or slightly cooler, for at least three weeks.

Steps:

• Stir 4 cups strongly brewed chilled coffee and 1 cup Frangelico in a medium bowl. Transfer to freezer until slushy but slightly frozen, about 5 hours, stirring twice.
• Whisk heavy cream in a medium bowl until soft peaks form. Add pure maple syrup; whisk until soft peaks return.
• Divide coffee mixture among 4 large glasses; top with whipped cream, dividing evenly.

Steps:

• Take softened cream cheese and softened butter beat with mixer until it becomes smooth and well blended.
• Add powdered sugar little at a time to make sure it gets incorporated. After you have added about half of sugar, you can pour in the Frangelico. Add the rest of the powdered sugar.
• Once all the ingredients are blended, mix on high until you get your desired thickness. If it is too thin, just add more powdered sugar (little goes a way). If it's too thick, add more Frangelico to the icing (little goes a way).
• Lick the beater when done--gotta taste the yummy goodness!

Steps:

• Pour 2 tablespoons Frangelico and 2 tablespoons Baileys liqueur into each of 4 mugs. Pour coffee over, dividing evenly. Top each with dollop of whipped cream and serve immediately.

Steps:

• Using electric mixer, beat cream and sugar in small bowl to soft peaks. (Can be made 4 hours ahead. Cover and chill.).
• Pour 2 tablespoons Frangelico and 2 tablespoons Baileys liqueur into each of 4 mugs.
• Pour coffee over, dividing evenly.
• Top each with dollop of whipped cream and serve immediately.