Recipes

Serves: 4-6 In a saucepan over moderate heat, mix together all ingredients except nuts, stirring until sugar is dissolved. Boil, stirring constantly until mixture reaches the soft ball stage (234 degrees). Remove from heat and cool to lukewarm without stirring. Beat until mixture thickens and is no longer glossy. Stir in nuts and pour into buttered pie plate or dish, to a thickness of approximately 1 inch. Refrigerate until firm. Cut into serving pieces. Quantity varies with thickness of fudge. Ingredients: 2 cups granulated sugar1 cup strong brewed Melitta Traditional Roast coffee, cooled1 tablespoon butter¼ teaspoon cream of tartarDash salt1...

Serves: 1 Classically, this is a mixture of 3.5 ounces of foamed milk and 3.5 ounces of Café Crème (extra strength coffee). Milky coffees in Italy and France have a higher proportion of milk: for Caffè Latte or Café au lait, Café Crème is mixed in a 1:2 ratio with warm or foamed milk poured over. Both are best served in large ceramic cups. Ingredients: 3.5 ounces foamed milk3.5 ounces of Melitta coffee, brewed double strength

Serves: 6 Fill 14 oz glass with ice. Add syrup and triple strength brewed coffee. Add espresso and Bailey's®. Add whole milk or half & half and stir well to mix. Top with whipped cream, a drizzle of caramel sauce and a sprinkle of pralines. Ingredients: 3 oz Melitta Hazelnut Crème coffee, triple strength brewed and chilled¾ oz vanilla syrup1 ½ oz whole milk or half & half1 oz Melitta Espresso1 oz Bailey's® Irish Cream

Recipe courtesy of Monin®