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MULLED RED WINE
makes approx. 4 portions
INGREDIENTS
1 L of good-quality, dry red wine, 1 lemon or orange (sliced), 2 cinnamon sticks,
3 cloves, 3 tbs. sugar
optional
1 pinch of cardamom and/or a vanilla bean
PREPARATION
Heat the red wine together with the spices as described in the user's manual.
SERVING SUGGESTION
Hold the rims of the glasses for the mulled wine briefly under cold water, then dip the
brims into sugar – and you already have decorative and delicious rim of sugar. An
orange slice can be used to garnish the rim.
MULLED WHITE WINE
makes approx. 8-10 portions
INGREDIENTS
2 L of white wine, 250 ml orange juice, 7 tbs. sugar, 6 tbs. mulled wine spice mix,
1 cinnamon stick, 1 pinch of cloves powder
Note: Mulled Wine Spice Mix - available at specialty food stores.
PREPARATION
Heat the white wine together with the spices as described in the user's manual. Vary
and refine the recipe according to your own taste!
RED WINE PUNCH
INGREDIENTS
700 ml red wine, 1 clove, 1/4 cinnamon stick, 1/2 lemon, 2 oranges, 3 tbs. sugar,
200 ml black tea, 125 ml rum
PREPARATION
Boil the tea as described in the user's manual. Add the freshly squeezed juice together
with the red wine and rum. Place the clove, cinnamon, orange and lemon rind in the
strainer and boil as described in the user's manual, selector switch to the glass symbol.
Serve hot!
IRISH COFFEE
INGREDIENTS (per serving)
40 ml Irish whiskey, 2 tbs. cane sugar, 300 ml strong, hot coffee, whipped cream, sliced
orange rind & cloves for garnish
PREPARATION
Prepare the coffee as described in the user's manual. Warm Irish whisky in a suitable
container, pour into a glass and mix in the cane sugar. Fill the glasses up to just below
the brim with coffee, top with whipped cream and garnish with orange rind & cloves.
CAFÉ AU LAIT
INGREDIENTS
1 L coffee, 1 L milk, 160 g grated milk chocolate
PREPARATION
Prepare coffee as described in the user's manual and pour into cups together with
warmed milk one part to one part. Mix 1 tbs of grated chocolate into each cup and top
generously with whipped cream. Garnish with additional chocolate and serve.
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R E C I P E S
HAVANA COFFEE
INGREDIENTS (per serving)
125 ml strong coffee, 20 ml rum, 100 g whipping cream, 1 tbs sugar, zest from 1 orange
PREPARATION
Whip cream with sugar. Brew strong coffee and fill large cups or mugs with it. Add rum,
top with whipped cream and garnish with orange zest.
ANDALUSE COFFEE
INGREDIENTS (for 2 servings)
125 ml condensed milk, 1 tbs. cocoa powder, 2 tbs. sugar, 125 ml strong, hot coffee,
40 ml dry sherry, 2 pinches of grated bittersweet chocolate
PREPARATION
Prepare coffee as described in the user's manual. In the meantime, bring the condensed
milk together with cocoa powder and sugar to a boil in a suitable container and add to
the coffee after the unit's brewing process has finished. Stir in sherry. Fill cups with the
coffee mix and sprinkle a pinch of semisweet chocolate into each cup.
AMARETTO TEA
INGREDIENTS (per serving)
200 ml black tea, 1 tbs brown sugar, 40 ml Amaretto, 50 g whipping cream
PREPARATION
Prepare the tea as described in the user's manual. Fill a punch glass with 200 ml and
mix well with brown sugar, then add the amaretto. Whip cream and add 2 tbs to the
Amaretto Tea.
PINK TEA
INGREDIENTS
6 tbs black tea, 2 tbs rose petals, 500 ml water, sugar and Cognac to taste
Note: Rose Petals - available at specialty food stores.
PREPARATION
Brew tea and rose petals as described in the user's manual. Serve with sugar and
cognac.
APPLE TEA
INGREDIENTS
1 L water, 3 apple peels, 5 tbs black tea, 1 tbs lemon tea
PREPARATION
Place the apple peels in filter and boil with water (selector switch to cup symbol). Add
black tea to the filter and repeat the boiling process. Can be consumed warm or cold.
HOSTESS' DELIGHT
INGREDIENTS (per serving)
40 ml liquour of choice, 2 tbs. sugar, 300 ml strong, hot coffee, whipped cream
PREPARATION
Prepare the coffee as described in the user's manual. Pour liquour into a glass and mix
in the sugar. Fill the glasses up to just below the brim with coffee, top with whipped
cream.
R E C I P E S
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