Proma Café Recipes
Proma Café Frappé with milk
2 tsp Proma Café
2 tsp sugar (brown or white)
3 blocks of ice
50ml cold water
100ml cold milk
Method:
Put coffee, sugar, one block of ice and 50ml water in a shaker. Gently close shaker and shake until the sugar dissolves. Pour this foam into a tall glass (250ml) over more ice. Add the milk. Stir and serve with a straw.
Proma Café Frappé without milk
2 tsp Proma Café
2 tsp sugar (brown or white)
3 blocks of ice
150ml cold water
Method:
Put coffee, sugar, one block of ice and 50ml water in a shaker. Gently close shaker and shake until the sugar dissolves. Pour this foam into a tall glass (250ml) over more ice. Top up with the reminder of cold water and stir. Serve with a straw.
* Variation: Add a dollop of your favourite vanilla ice cream for added taste and texture.
Proma Café Iced Mocha
2 tsp Proma Café
2 tsp cocoa powder
1 tsp sugar
1 tbsp hot water
200ml milk – chilled
2 scoops vanilla ice cream
4 blocks crushed ice
- Dissolve Proma Café coffee, cocoa powder, sugar and hot water
- Combine in shaker with remaining ingredients, shake or blend until combined. Pour into serving glass.
Café Latte
3 tsp Proma Café
2 tsp sugar
1 ½ cups hot milk
Method:
Combine all ingredients and pour into heat resistant glasses or mugs.
Marshmallow Coffee
(Serves 4)
400ml milk
40ml Proma Café, dissolved in 100ml boiling water
20ml sugar
8 white marshmallows
Chocolate flakes
- Warm the milk and combine with the Proma Café.
- Add the sugar and stir.
- Place two marshmallows in each of the four warmed coffee mugs.
- Pour the milk mixture over the marshmallows, sprinkle with chocolate flakes and serve.
Irish Coffee
(Serves 4)
1 litre boiling water
80ml Proma Café
40ml brown sugar
250ml cream, lightly whipped
4 measuring tots Irish Whiskey
- Combine boiling water and Proma Cafe in a heat-proof container
- Heat four stemmed Irish Coffee goblets. Place 10ml brown sugar in the bottom of each goblet.
- Add one tot of whiskey to each goblet.
- Fill goblets with the Proma Café to within 25mm of the brim and stir to dissolve sugar.
- Top off with cream poured carefully over the back of a warm metal spoon so that it floats on top of the coffee. Do not stir as the best flavour is obtained by drinking the coffee and whiskey through the cream.
Hint: When using fine glass goblets, place a metal spoon into the
glass before pouring in the hot coffee – this will prevent the glass from cracking.
Coffee Ice cream
(Serves 6)
2 eggs, separated
50g icing sugar
12.5ml Proma Café, dissolved in 12.5ml water
125ml cream, lightly whipped
- Whisk egg whites until stiff, gradually add the icing sugar
- Whish egg yolk and Proma Café together, gradually
adding to the egg whites - Fold in the cream
- Pour into ice trays and freeze
