Coffee cooking: irish coffee, coffee granita and mocha milk

Irish coffee: Beat 200 ml of whipped cream (without sugar!) Half-stiff and brew 500 ml of strong coffee. Rinse four high heat resistant glasses with hot water. Pour a shot glass of whiskey into each glass and dissolve darkest sugar in a teaspoon per glass. Fill the glasses up to 1 cm below the edge with hot coffee. Pour a layer of cream onto the coffee along the convex side of a spoon.

Coffee Granita (Day before) Put 500 ml of strong coffee or espresso coffee and dissolve 100 g of sugar and 2 teaspoons of grinded cardamom in it. Pour the coffee into a low freezer box, let it cool down and then put the box in the freezer for about 3 hours, until ice crystals form. Stir the frozen coffee with a fork, put the box for another hour in the freezer and stir again. Repeat freezing and stirring until the coffee is completely frozen (= granita). Put the granita in the fridge for 15 minutes before serving. Break the ice with a solid fork in coarse crystals and scoop the coffee granita in four glasses, possibly with a spoon beaten cream or a dash of (orange) liqueur (liquorice).

Mokkamelk: Heat 400 ml of chocolate milk in a saucepan and add 400 ml of freshly brewed coffee. Stir in 100 ml of rum or liqueur (liquor) and season with sugar.