Divine Cherry Coffee Recipes

Steps:

• Beat 2 cups heavy cream and 1/2 cup sour cream until thickened. Add 2 tablespoons each brown sugar and cherry brandy; beat until soft peaks form. Pour hot coffee into mugs and sweeten as desired. Top with the cream, jarred sour cherries and cocoa powder.

Steps:

• Rim the outer rim of your glass with cherry liquer, then dip the glass in the white sugar, reserving any leftover sugar and cherry liquer for later use.
• Pour steaming hot coffee into prepared glass or mug, add the liquers and mix.
• Mix the whipped cream with any leftover cherry liquer and white sugar.
• Top the coffee with whipped cream mixture and add the chocolate shaving, topping with the finely chopped almonds.
• Take your coffee, find a quiet spot, close your eyes and enjoy.

Steps:

• 1. Rim the outer rim of your glass with cherry liqueur, now dip the glass in the white sugar, reserving any leftover sugar and cherry liqueur for later use.
• 2. Pour steaming hot coffee into prepared glass or mug, add the liqueurs and mix.
• 3. Mix the whipped cream with any leftover cherry liqueur and white sugar.
• 4. Top the coffee with whipped cream mixture and add the chocolate shaving, topping with the finely chopped almonds.
• 5. Take your coffee, find a quiet spot, close your eyes and enjoy.

Steps:

• Place egg whites in the bowl of a large stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. baking pans with waxed paper., In a heavy saucepan, combine the sugar, water and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage)., Just before the temperature is reached, beat egg whites until foamy. Gradually beat in gelatin. Beat until stiff peaks form. With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the bowl. Beat just until candy loses its gloss and holds its shape, about 5 minutes. Immediately stir in walnuts., Quickly drop by tablespoonfuls onto prepared pans. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container at room temperature.