Millstone Kahlua Vanilla Creme

This coffee is served in Thai restaurants and is similar to a latté. You may make the coffee days ahead and keep it refrigerated. Fat-free milk may be used in place of half-and-half.

2 tablespoons freshly ground Kahlúa vanilla crème coffee beans
2 cups water (4 cup mark on coffee pot)
¼ cup granulated sugar
½ cup half-and half
Ice cubes

1.  Measure the coffee grounds into a coffee filter and brew the    
     coffee in your coffee pot. Pour into a 4-cup glass measuring  
     cup and stir in the sugar. Cool this for 5 minutes.

2.  Pour half the coffee syrup over ice in two 16-ounce glasses.

3.  Pour a ¼ cup half-and-half gently over each iced coffee.

     Hint: Don't stir, they look pretty this way. Drinks may be stirred        
     after they are served with a straw.

You can also use decaffeinated coffee if you prefer. Decaffeinated coffee is made by soaking the unroasted green coffee beans in a methylene solution until 97% of the caffeine has leached out. The remnants evaporate at 104 degrees Fahrenheit during the roasting process. Look for Swiss water-process decaffeinated coffee if you are at all concerned about the use of chemicals. Very hot, high pressure water and charcoal filters are used in the Swiss process. Although it is a more natural method, there is some flavor loss.  

Seasoned with Love
Online Cookbook

© Seasoned with Love- A copyright recipe

We would love to have you print this recipe for your own use.