Chernow, Ann
Swiss Mountain Coffee
( Makes 4 cups/mugs in any type of coffeemaker)
INGREDIENTS
8 heaping tablespoons of Swiss water processed coffee beans, either regular or decaffeinated
6-8 cups of water (depending on the size of the cups /mugs you will use or if you will want
refills, multiply ingredients accordingly)
½ teaspoon of vanilla extract
3 heaping tablespoons of a good brand, powdered, sugar-free cocoa
½ teaspoon of cinnamon
¼ teaspoon of nutmeg
1 cup heavy cream for whipping
a half cup of of light, brown sugar
Set 4 places with teaspoons and napkins. If you are serving cake, cookies or tarts to accompany the coffee,
add a dessert plate and utensils for each person.
Have one or two large tablespoons on the table for guests who want to add the extra whipped cream.
Place the sugar, cinnamon and nutmeg into small glass cups on the table.
Keep 4 cups or mugs near the area where the coffee is being brewed. If possible, keep them warm in
the oven on a very low temperature or in the microwave for 1/2 minute while the coffee is brewing.
Grind the coffee beans. Fill your coffeemaker with the ground coffee, add the desired amount of water,
add cocoa powder and the vanilla into the mix of ground coffee and water, stir (cocoa powder does not
have to be thoroughly dissolved).
Brew in your coffeemaker as you would regular coffee.
Make the whipped cream: Whip the cream to desired heaviness; fill a glass bowl with the whipped
cream and put into refrigerator to keep it stiff.
When the coffee is ready, pour it into the cups/mugs. Add a big spoonful of whipped cream to top off
each cup/mug. Bring the cups/mugs to the table. Guests can sprinkle their serving with pinches of cinnamon
and nutmeg. Guests can use sugar and add any extra whipped cream to their taste.