Coffee Punches For Parties

Press, Volume CVIII, Issue 31677, 13 May 1968, Page 3

Coffee Punches For Parties

(By ZALIA THOMAS) LONDON. Breathalyser tests have changed the drinking habits of many Britons, who are now making coffee punches to serve instead of spirits and wines. The Coffee Promotion Council has recently distributed recipes for five punches, all with a coffee basis. Three are completely non-alcoholic and two contain some Tia Maria or Cherry brandy. The non-alcoholic ones could be served at teen-age parties in New Zealand or at any other function where the hostess feels a coffee punch is preferable to more stimulating drinks. Each recipe given below will serve 20. HOT JAMAICAN PUNCH You will need:— 5 pints black coffee 3 oranges, sliced 3 lemons, sliced 10 level tablespoons castor sugar 5 tablespoons Tia Maria. Method: Pour the coffee Into a saucepan over the fruit and heat gently till just below boiling. Stir in the sugar

and Tia Maria. Serve hot in glasses or mugs with a piece of fruit on top. CHERRY COFFEE You will need:— 4 pints strong black coffee, chilled 8 level tablespoons castor sugar 6 tablespoons cherry brandy i pint whipped cream 20 maraschino cherries. Method: Mix the coffee, sugar and liqueur and stir till sugar has disolved, or heat to just below boliing point Pour into glasses and top with a teaspoonful of whipped cream and a cherry on a cocktail stick. WALNUT COFFEE VELVET You will need:— 4 pints strong black coffee, chilled 1 king size family block plus 2 slices plain vanilla Ice cream

4oz shelled walnuts 8 level tablespoons castor sugar. Method: Put all ingredients into the goblet of an electric blender and switch on till smooth and frothy. (This will have to be done in four separate amounts.) Chop the nuts finely then whisk into the coffee and ice cream until frothy. Strain into a large bowl or jug. HAWAIAN ICED COFFEE You will need:— 3 pints strong black coffee, chilled 1} pints pineapple juice, chilled 1 quart block plus 3 slices plain vanilla ice cream 6 level tablespoons castor sugar. Method: Put all the ingredients into the goblet of an

electric blender, switch on until smooth and frothy (this will have to be done in four separate amounts) or whisk in a bowl until smooth and frothy. Pour into a large jug or bowl. SUNSHINE COFFEE You will need:— 3} pints cold black coffee Thinly pared rind of 3 small oranges 10 level tablespoons castor sugar 1} pints fresh orange juice, chilled i pint cream, lightly whipped. Method: Pour the coffee on to the orange rinds (free of all pith) and sugar. Mix well and chill for at least 2 hours. Mix with the orange juice and strain into a large jug or bowl. Pour into glasses and cover the surface of each with a little cream.