Coffee Soup Recipes

COFFEE SOUP

Steps:

• Brew the coffee according to your taste.
• Break each slice of bread into 1-inch pieces and place in four serving bowls.
• Fill each bowl with steaming coffee.
• Add sugar and cream to your taste and stir. Serve hot.

COFFEE FRAPPE

Steps:

• Add all ingredients to a blender and blend until smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream and desired amounts of cinnamon and chocolate.

COFFEE SYRUP

Steps:

• Combine sugar, water, and ground coffee in a pot over medium heat. Cook, stirring often, until sugar dissolves and mixture comes to a rolling boil, about 10 minutes. Reduce heat to low and cook, stirring occasionally, for 10 minutes.
• Remove from heat and let cool, about 30 minutes.
• Place a fine sieve on top of a lidded container and pour syrup through to strain out any coffee grinds if desired. Cover with lid and store in the refrigerator.

COFFEE SOUP

Steps:

• Break the bread or toast into bite-sized pieces.
• Mix together the coffee, half-and-half and sugar.
• Place the bread chunks in a soup bowl and pour the coffee mixture over all.
• Sprinkle extra sugar or cinnamon sugar over the top.

COFFEE SOUFFLE

Steps:

• Preheat your oven to 180°C/350°F - place an oven tray in the oven and let this heat up too. When it comes to cooking your soufflés place them on this heated tray to ensure they maximise their exposure to heat, which will in turn, help them rise.
• Prepare the moulds:.
• Butter your moulds using upward strokes - this helps to guide your soufflé to the heavens. Then drop a spoonful of caster sugar into the mould, start tilting and turning the mould to ensure it's completely coated. Remove any excess sugar.
• Prepare the custard:.
• Place the milk, coffee and sugar into a small saucepan - stir to dissolve the sugar and let come to a near boil. Set to one side.
• Place the butter in a saucepan over a gentle heat - allow to melt before adding the cornflour. Whisk until smooth before adding the milk mixture. Continue to whisk until thickened then remove from heat.
• Allow to cool slightly before adding the egg yolks - it's most important to stir vigourously at this stage as you don't want to cook the eggs. You should have a thick glossy mixture.
• Set this aside to cool.
• Prepare the egg whites:.
• Whisk the egg whites until soft peak forms then add the extra tablespoon of caster sugar - continue whisking until glossy.
• Make the soufflé.
• Place a quarter of the egg-white mixture into the cooled custard and stir well to slacken the mix. Add the remaining egg whites and gentle fold in trying to keep as much air in the mix as possible.
• Spoon this into your moulds - filling about three-quarters full. Use your finger to create an indentation between the edge of the mould and the filling - this helps to concentrate the rise.
• Place on the oven tray and cook for about 10 minutes - actually cooking time will depend on the size of the moulds used. Keep the oven light on so you can check on their progress without opening the door.

COFFEE SIMPLE SYRUP

Steps:

• Stir the sugar into the hot coffee in a small saucepan until dissolved. If needed, gently heat the syrup over medium heat to fully dissolve the sugar. Cool completely. The syrup will keep refrigerated for 2 weeks.