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Camus Cognacs Add Flavor to Holiday Treats
Camus Christmas Espresso
Ingredients
1 large egg 2 or 3 cups of heavy cream
1 tablespoon of sugar ½ cup of peppermint schnapps
½ cup of Camus Joséphine 3 cups of hot, freshly brewed espresso
3 peppermint sticks for garnish
Directions
In a blender, combine the egg, cream, sugar, schnapps and Camus Joséphine. Blend on high speed for 10 seconds. With the motor running, add the espresso in a stream and blend until frothy. Divide the mixture among 6 heated coffee cups and garnish with peppermint sticks.
Camus Autumn Almond Frost
Ingredients
½ oz. of Camus Borderies XO ¾ oz. of amaretto
1 oz. of orange juice ½ oz. of cream of coconut
1 oz. of heavy cream 8 oz. of crushed ice
Directions
Mix ingredients in a blender until smooth and creamy. Serve in a 8 oz. specialty glass. Sprinkle with crushed almonds and cinnamon.
Chocolate Cognac Truffles
Ingredients
3 1 oz. squares of unsweetened chocolate
1 ¼ cup confectioners' sugar
⅓ cup butter
3 egg yolks
2 tablespoons of Camus Borderies XO or Camus Joséphine
Directions
Melt the chocolate. Combine the sugar and butter in a bowl. Cream together. Add egg yolks, one at a time. Stir in melted chocolate and flavoring. Chill mixture. Break off pieces and form into balls. Roll in coating. Air dry for one hour. Store in an air-tight container in a cool place. Coat with ground almonds or shaved coconut.
[PRINTER FRIENDLY VERSION]
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