Best 6 Coffee Lorange Recipes

25 GREAT COFFEE DRINKS

Steps:

• Make coffee using a Moka Pot, or strong dark roast coffee using your method of choice (French press, Chemex, Aeropress, or other).
• Steam the milk with an espresso machine (stretching the milk to 20 to 25% in height), or froth the milk with a frother, French press or whisk.
• Pour the coffee in a cup. Add the steamed milk and serve immediately.

CAFé L'ORANGE

Steps:

• In a small bowl, combine all ingredients until well blended.
• To hot water in a mug, add 1 or 2 teaspoons of mix and stir.
• Store mix in air tight container,.

CAFFE L'ORANGE

Steps:

• Combine coffee, orange liqueur, Irish cream liqueur and ice cubes into a shaker. Shake vigorously. Strain contents into glasses filled with ice. Garnish each with an orange peel.

POTS DE CREME A L'ORANGE

Steps:

• Place the chocolate chips in a blender. Crack in the eggs, and then add the orange liqueur and salt. Pulse until the chocolate chips are partially pulverized, 5 to 7 times.
• With the blender running, carefully pour in the coffee in a steady stream through the small opening in the lid. The coffee will melt the chocolate and turn it into a smooth mixture. Turn off the blender when the mixture is very smooth. Pour the mixture into small mason jars, pretty wine glasses or demitasse cups.
• Place the jars on a tray and refrigerate them until firm, at least 2 or 3 hours. Yum!
• Whip the cream with the sugar and generously plop it onto the top of each glass. Cut a strip of orange peel, cut into strips and decorate with the orange peel twists.

COFFEE GRANITA

Steps:

• Combine coffee, sugar, and coffee liqueur in a bowl with a whisk until sugar dissolves.
• Pour mixture into an 8x12- or 9x13-inch dish. Freeze, uncovered, until it just starts to get slushy around the outside, about 1 hour and 15 minutes.
• Take a fork and break the frozen pieces up, stirring into the liquid. Crush any large pieces with the back of the fork.
• Return to the freezer and repeat the process every 30 minutes until you've reached your desired consistency, about 4 to 5 times total.
• Serve immediately or return to the freezer and chill for 8 hours, or overnight, before serving for best results.

CHICKEN L'ORANGE

Steps:

• Saute chicken in butter 8 to 10 minutes.
• Remove; set aside.
• Mix cornstarch and juice.
• Stir in 57 sauce and marmalade.
• Pour into skillet.
• Cook on low heat until thickened.
• Put chicken in sauce.
• Heat; serve on top of rice sprinkled with almonds and orange zest.