Brazilian Coffee Recipes

BRAZILIAN COFFEE COOKIES

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper.
• Beat the shortening, brown sugar, white sugar, egg, vanilla and milk until fluffy.
• Stir the flour, salt, baking soda, baking powder and instant coffee. Add to sugar mixture and mix thoroughly.
• Shape dough in 1 inch balls. If it's too soft, chill it for a while. Place balls 2 inches apart on prepared baking sheets. Flatten to 1/8 inch thickness with fork or glass dipped in sugar.
• Bake at 400 degrees F (205 degrees CV) for 8 to 10 minutes until lightly browned.

BRAZILIAN COFFEE COCKTAIL

Steps:

• Combine 1/4 cup chilled espresso, 2 tablespoons rum or cachaca and 2 tablespoons sweetened condensed milk in a shaker with ice. Shake well, then strain into an ice-filled glass. Garnish with a cinnamon stick.

BRAZILIAN COFFEE COOKIES

Steps:

• Preheat oven to 400 degrees F.
• Mix sugars, shortening, egg, milk and vanilla.
• In a separate bowl, mix flour, coffee, salt, baking soda and baking powder.
• Stir flour mixture into sugar mixture.
• Shape dough into 1 inch balls.
• Place about 2 inches apart on ungreased cookie sheet and flatten with a fork dipped in sugar.
• Bake until light brown about 7 to 8 minutes.

CREAMY RICH BRAZILIAN COFFEE (EASY & INEXPENSIVE)

Steps:

• 1. Combine cocoa, salt and cinnamon in 3 quart saucepan. Add *sweetened* condensed milk; mix well.
• 2. SLOWLY stir in water and coffee over medium low heat. Heat thoroughly, but don't boil. Serve warm.
• 3. Serve warm plain, with canned whipped cream and/or a sprinkle of cinnamon and a drizzle of chocolate syrup.
• 4. Storage: Brazilian coffee may be stored in refrigerator for up to 5 days. To use, mix well and reheat in microwave to just below boiling.

BRAZILIAN COFFEE

Steps:

• Heat the chocolate, coffee and brandy or rum together. Fold in sweetened whipped cream or place a spoonful on top of each serving. If desired, dust top with cinnamon.