After-Dinner Coffees

Amaretto Coffee: Stir 1 to 2 tablespoons amaretto liqueur into a cup of strong coffee. Top with whipped cream and garnish with toasted almond slivers.

Belgian Coffee: Fold beaten egg white into whipped cream and put a large dollop in the bottom of a coffee cup. Pour in the coffee. When the froth comes to the top, garnish with grated bitter-sweet chocolate.

Café Brûlot: Place 3 broken sticks of cinnamon, 2 large strips of orange zest and 1 of lemon zest, 1 teaspoon allspice berries, and 16 demitasse cubes of sugar in a chafing dish or skillet. Pour in 1 cup Cognac or bourbon and heat, without stirring, until the liquor is warm. Light the liquor with a match and stir until the flames die out. Pour in 5 cups hot strong coffee and stir. Strain, then ladle into demitasse cups.