• Argentina – Coffee Argentina Style
Ingredients:
4 tablespoons coffee
1 qt. water just at boiling point
hot milk (optional)
sugar to taste
Directions:
Pour hot water over coffee grounds. Repeat until coffee pot is full. Pour coffee into a cup that’s half full of hot milk. Add sugar to taste, and enjoy with a pastry
• Bolivia
“Lively” and “acidic” are terms used to describe the country’s coffee. That is about the only consensus. So that’s why we have this video:
• Brazil – Brazilian Coffee
Ingredients:
4 cups hot cocoa
1 1⁄2 cups strong coffee
1 cup rum or 1 cup brandy
1⁄2 cup heavy cream whipped with 1 teaspoon sugar
cinnamon (optional)
• Chile – Tyler Florence’s Chilean Coffee
Ingredients:
2 coffee cups of strong French Roast coffee, 3/4 cup full
2 cups of whole milk
2 tablespoons of good cocoa
Cocoa in a clean salt shaker
Directions:
You will need a Braunstyle hand blender.
Brew a pot of robust French Roast or Espresso style coffee. In a small sauce pan warm whole milk and add cocoa. Pour two large coffee cups 3/4 full. While milk is coming to a simmer use hand mixer on high speed to create froth and incorporate the cocoa. Once the “chocolate milk” has a nice foamy head, carefully pour milk into coffee cup spooning foam on top.
Dust with cocoa
Recipe Courtesy of Tyler Florence
• Colombia – Colombian-Style Hot Chocolate (Chocolate Caliente)
Ingredients:
¼ teaspoon ground cinnamon
5 ounces sweet chocolate, chopped
Directions:
Heat the milk in a saucepan on medium heat to just below the simmering point, add the chocolate. When the chocolate is melted, add the sugar and cinnamon. Whisk vigorously or transfer to a blender. Reheat gently and serve immediately.
• Costa Rica – Volcanic Iced Tea
Ingredients:
Shot of triple sec
Shot of light rum
Shot of gin
Shot of vodka
Shot of tequila
1 oz sour mix
Add Soda to taste
• Ecuador – Concentrated Coffee Syrup
A long tradition that has faded with the passage of time. The essence of coffee reduced to a think, concentrated syrup kept refrigerated and mixed with hot water to make a hot cup of joe.
Ingredients:
1/4 cup instant coffee granules
2 cups hot water
1 (14 ounce) can sweetened condensed milk
Directions:
Combine the instant coffee granules with the hot water and stir until dissolved. Stir in the condensed milk. Store in an airtight container or jar and refrigerate, until ready to use.
• Haiti – Cortadito
Ingredients:
Strong coffee
milk
Directions:
Combine one shot of espresso with equal parts milk in a demitasse cup.
• Jamaica – Caribbean Coffee
Ingredients:
1 cup brewed espresso
2 tbsp. sugar
2 tbsp. dark rum
2 tbsp. Grand Marnier or orange liqueur of choice
1 cup heavy cream
Curled orange rinds for garnish
Directions:
Divide brewed espresso into two large mugs. Add 1 tablespoon sugar to each and stir until dissolved, then mix in 1 tablespoon rum and 1 tablespoon orange liqueur into each mug. Holding tablespoon facedown over side of mug, drizzle 1/2 cup cream over back of spoon so most of cream accumulates atop coffee. Repeat with second mug. Garnish with curled orange rinds, if desired.
• Mexico – Café de Olla
Ingredients:
3 cups water
4 cinnamon sticks, broken in half lengthwise
3 1/2 tbsp. piloncilo (can substitute brown sugar)
3 tbsp. espresso or Latin-blend coffee, ground
Cinnamon sticks for garnish
Directions:
Combine water and cinnamon sticks in a pot and bring to boil over high heat. Reduce heat to medium-low and simmer three to four minutes. Stir in sugar and simmer briefly until dissolved. Raise heat and bring to boil. Stir in coffee and simmer one minute. Remove from heat. Let sit two to three minutes, allowing coffee to steep. Strain and pour into two mugs. Serve with fresh cinnamon stick, if desired.
• Panama- Panamanian Coffee
Ingredients:
1.5 oz Cacao Rum
1 oz Espresso, cold-brew or other strong brewed coffee
1 oz Unsweetened coconut milk
.5 oz Simple syrup
1 Cinnamon Stick
Directions:
Add all the ingredients to a small saucepan over medium heat and cook, stirring, until hot.
Stir into mug, garnish with a cinnamon stick.
• Paraguay – Café a Jengibre
Ingredients:
4 tbsp. ground coffee
4 tsp. honey
½ tsp. pinch ground ginger
Boiled milk
Directions:
Mix the ground coffee and ginger and prepare four shots on espresso in an espresso machine or moka pot. Divide honey between four cups and pour coffee. Top coffee with the skin of the boiled milk.
• Peru – Café Pascado con Pisco
Ingredients:
1 cup brewed espresso
1 shot pisco
• Uruguay – Yerba Matte. Or Cafe’ Con Leche
Ingredients:
2⁄3 cup fresh ground coffee (use a darker roast, such as French roast, for best results)
2 cups boiling water
2 cups whole milk or 2 cups 2% low-fat milk
sugar
ground cinnamon (garnish) (optional)
• United States – Aeropress Inversion
A nation of makers, leave it to The States to create the Aeropress, the Aeropress World Championships, and ultimately, the Aeropress Inverted Style. Here’s the championship recipe of Lukas Zahradnik from Slovakia, because America truly is a melting pot.
Ingredients:
20 grams of coffee ground at the “7.3” setting on a Mahlkönig EK34 grinder
Water heated to 79 Celsius (174.2 Fahrenheit)
Directions:
Add 60 grams of water
Turbulent wiggle 15 seconds
30 second bloom
Add the rest of the water in 10 seconds
45 seconds press
• Venezuela – Tetero
More milk than coffee, Venezuela’s tetero is yummy.
Ingredients:
1 shot espresso
1 cup hot milk
Directions:
Prepare espresso and pour into cup. Pour hot milk over espresso and sweeten to taste.
Copa America
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