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Coffee Recipes
1 large brandy snifter, preheated
10 ounces
medium roast brewed coffee
1 ½ jiggers Amaretto
liqueur
¼ cup lightly whipped cream
½ tsp
toasted, sliced almonds
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Pour hot coffee in the heated brandy snifter and
stir in the liqueur.
Top with whipped cream and
almonds.
Serves 1.
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Bailey's Irish Cream
Coffee |
This drink can have a jigger of creme de cacao and
¼ teaspoon of Frangelico added to the glass, if desired.
1 12-ounce wine glass preheated
10 ounces
medium roast brewed coffee
1 ½ jiggers Bailey's
Original Irish Cream
¼ cup heavy cream, whipped
until stiff peaks form
Ground cinnamon
(optional)
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Pour hot coffee into the heated glass.
Add the
Bailey's and mix well.
Top with a mound of whipped
cream and a few dashes of cinnamon if desired.
Serves 1.
1 large brandy snifter, preheated
1½ jiggers
cognac
1 tsp sugar
1 or 2 whole cloves
1
stick cinnamon
1 strip each of orange and lemon peel
10 ounces medium roast brewed coffee
½ jigger
Grand Marnier
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Put all ingredients except the coffee and the Grand
Marnier in a small saucepan and warm gently over low
heat for two minutes, or until the mixture becomes
aromatic.
Stir in the coffee.
Strain into the
warm brandy snifter.
Stir in the Grand Marnier.
Serves 1.
6 tsp ground coffee
6-8 small brown sugar cubes
3 cinnamon sticks
3 cloves
4 cups
water
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Heat all ingredients in a small pot to the boiling
point.
Reduce heat to low and simmer for 15-20
minutes, or until the sugar cubes dissolve.
Pour
into coffee mugs (use a strainer).
The longer the
coffee simmers, the more the flavor will develop.
Makes 3-4 servings.
3 cups hot coffee, freshly brewed
¼ cup
confectioner's sugar
1 TBS unsweetened cocoa powder
1 cup heavy cream, chilled
Orange zest, for
serving
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Sift the confectioner’s sugar with the cocoa.
Then beat the cream until fluffy, gradually adding
the confectioner’s sugar mixture, and continuing to beat
until thick.
Divide chocolate whipped cream evenly
among 4 coffee cups or mugs and then pour coffee over
the cream.
Do not stir.
Top each cup or mug with
fresh orange zest and serve.
Makes 4
servings.
A Mexican Drink.
6 TBS ground coffee
6
to 8 small brown sugar cubes
3 cinnamon sticks
3
cloves
4 cups water
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Heat all ingredients in a small pot to the boiling
point.
Reduce heat to low and simmer for 15-20
minutes or until the sugar cubes dissolve.
Pour into
coffee mugs using a strainer.
The longer the coffee
simmers, the more the flavor will develop.
Makes 4 servings.
A very intensely flavored drink. It is also known
as Café Gloria. The presentation should win "oohs" and
"aahs."
1 12-ounce wine glass, preheated
10
ounces French Roast brewed coffee
½ teaspoon
granulated sugar
1 cube sugar
1 ½ jiggers
brandy
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Pour the hot coffee in the heated wine glass.
Stir in the half teaspoon of sugar to dissolve.
Place the cube of sugar in a small, warmed bowl and
add the brandy.
Ignite the brandy and immediately
pour into the coffee, allowing the flames to burn off
the alcohol.
Stir into the hot coffee.
Makes 1 serving.
4 tsp chocolate syrup
½ cup heavy cream
¾
tsp cinnamon
¼ tsp nutmeg
1 TBS sugar
1½
cups extra-strength hot coffee
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Put 1 teaspoon chocolate syrup into each of 4 small
cups.
Combine cream, ¼ teaspoon cinnamon, nutmeg
& sugar and whip.
Stir remaining ½ teaspoon
cinnamon into hot coffee.
Pour coffee into cups.
Stir to blend with syrup.
Top with whipped
cream.
Serves 4.
1 coconut
2 cups milk
4 cups strong coffee
1 tsp sugar
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Punch two holes into coconut, pour liquid into
saucepan.
Bake coconut for 30 minutes at 300ºF.
Break open coconut, remove meat, and grate.
Mix
coconut meat, coconut liquid, and milk in a sauce pan.
Heat over low heat until creamy.
Strain.
Toast grated coconut under broiler.
Mix milk
mixture, hot coffee, and sugar.
Pour into mugs,
garnish with toasted coconut.
Serves 8.
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Chocolate Covered Cherry
Coffee |
1 tsp chocolate syrup
1 tsp cherry syrup
½
TBS PurJava coffee concentrate
8 oz hot water
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Mix well and serve.
Serves 1.
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Chocolate Hazelnut
Coffee |
1 12-ounce wine glass, preheated
10 ounces
medium roast brewed coffee
1 jigger Godiva chocolate
liqueur
1 jigger hazelnut liqueur
Whipped cream
(optional)
Cocoa powder (optional)
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Pour the hot coffee in the heated wine glass.
Stir in the two liqueurs.
Top with whipped cream
and sprinkle a dusting of cocoa powder on top.
Serves 1.
1 cup of espresso coffee
1 cup of hot cocoa
Whipped cream
Orange peel
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Mix in equal proportions the espresso coffee and
the cocoa (very hot).
Serve in coffee cups, and
cover with whipped cream.
Add grated orange peel.
Serves 2.
4 egg yolks
½ cup of very strong coffee
1
glass of coffee cream liquor
2 spoonfuls of sugar
Grated lemon peel
A pinch of grated nutmeg
For the decoration
Whipped cream
Powdered
cocoa
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Beat the egg yolks with the sugar in a bowl until
the mix is homogeneous.
Put the bowl in a bain-marie
where the temperature should reach about 45-50 Degrees
C.
Keep on beating the mix while adding the coffee,
liquor, nutmeg and lemon peel.
Whisk the mix in the
mixer until it becomes creamy.
Pour it into warm
goblets and decorate with whipped cream and powdered
cocoa.
This egg nog, also known as zabaione, can be
served with chocolate ice-cream.
Serves
4.
Something a bit different for your next gathering:
2 quarts cooled strong brewed flavored or
regular coffee
2 cups milk
½ cup sugar
1 TBS vanilla
½ gallon vanilla ice
cream, softened
Whipped cream
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Combine coffee, milk, sugar and vanilla. Stir well.
Place in refrigerator and chill thoroughly.
Place ice-cream in large bowl.
Pour coffee
mixture over ice-cream; stir gently.
Top with
dollops of whipped cream.
Takes 2 hours 10 minutes
(10 mins prep time, 2 hours ‘cook’ time).
Makes 1¼ gallons.
Cold coffee mixed with milk, half-and-half, and
chocolate liqueur.
1 ½ quarts brewed flavored or regular coffee, room
temperature
1 cup milk
1 cup half-and-half cream
1/3 cup white sugar
1 tsp vanilla extract
(Optional) 2 TBS creme de cacao or rich chocolate
syrup
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In a pitcher, combine cooled coffee, milk and
half-and-half.
Stir in sugar, vanilla and creme de
cacao (or syrup).
Chill in refrigerator until ready
to serve.
Serve over ice.
Prep Time
approximately 10 minutes.
Makes 8
servings.
1 cup strong coffee
1 egg white
¼ tsp
vanilla extract
2 TBS half and half
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Beat egg white until soft peaks are formed.
Gently add vanilla and continue to beat to stiff
peaks are formed.
Place into 2 coffee mugs.
Pour
coffee over egg white.
Top with half and half.
Serves 2.
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Flavored Frozen Coffee
Shake |
18-22 ice cubes, crushed
7 ounces chilled
double strength coffee
2 TBS granulated sugar
2
TBS vanilla, raspberry, hazelnut or your favorite
flavored syrup
Whipped cream for garnish
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Place ice, coffee, sugar and your favorite flavored
syrup in a blender.
Blend until smooth.
Pour
into a large glass.
Garnish with whipped cream.
Serves 1.
1 12-ounce wine glass, preheated
10 ounces full
city roast brewed coffee
1 ½ jiggers Frangelico
liqueur
¼ cup lightly whipped cream
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Pour hot coffee in the heated wine glass and stir
in the Frangelico.
Top with the whipped cream.
Serves One.
3 cups hot coffee
½ cup heavy cream
1 cup
brown sugar
2 TBS softened butter
¼ tsp ground
cloves
¼ tsp ground nutmeg
¼ tsp cinnamon
Peel of one large orange, broken into 6 pieces
Peel of one large lemon, broken into 6 pieces
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Place one piece of each peel into cups.
Mix
butter, sugar, cloves, nutmeg and cinnamon.
Mix
coffee and cream.
Pour both mixtures into cups and
stir.
Servers 6.
Different but very good.
¼ cup favorite ground coffee
¼ tsp ground
cinnamon
¼ cup firmly packed brown sugar or honey
1 cup apple juice
3 cups cold water
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Place coffee and cinnamon in brew basket of coffee
maker.
Place sugar and apple juice in carafe of
coffee maker.
Add water to coffee maker; brew.
When brewing is complete, stir until well mixed.
Serve without milk.
Prep time 10 minutes, brew
time 10 minutes, total time 20 minutes.
Makes
6 servings.
2 pints strong black coffee
2 TBS sugar
Finely pared rind of two oranges
6 cloves
Stick of cinnamon
Glass of rum
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Put sugar, orange peel, cinnamon and cloves into a
small saucepan. Add rum and bring nearly to the
boil, stirring gently. Take care that it does not
catch fire! Stir into coffee and serve. 2
Servings.
2 cups coffee
1/3 cup cocoa
2 cups milk
½ tsp vanilla extract
½ cup whipping cream
Dash cinnamon
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Mix cocoa, sugar, coffee and milk in a sauce pan.
Heat over medium heat constantly stirring, until
simmering. Remove from heat and stir in vanilla.
Pour into cups and top with whipped cream and
cinnamon. 4 Servings.
1 cup hot strong coffee
1 cup hot chocolate
2 orange slices
Whipped cream
Dash of
cinnamon
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Mix coffee and hot chocolate. Place one orange
slice into each cup. Pour coffee mixture into cups.
Top with whipped cream, and garnish with cinnamon.
Serves 2.
8 TBS ground coffee
8 cups water
Peel of
one large orange
Peel of one large lemon
30
cloves
4 tsp sugar
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Place the ground coffee, orange & lemon peels,
and cloves in the coffeemaker's basket. Add the
water and brew. Add the sugar to the coffee and
serve. Serves 8.
1 ½ cups cold water
4 tsp dark roast coffee
(ground very fine)
4 tsp sugar
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Heat water in a saucepan, add coffee and sugar when
warm. Bring to boil. Pour half of the coffee
into demitasse cups. Return remaining coffee to the
stove and return to a boil. Spoon off foam and
gently place into each cup (don't stir). 4
Servings.
According to San Francisco history, this legendary
drink was created in 1952 at the Buena Vista, the now
landmark restaurant and bar. Apparently the owner, Jack
Koeppler, read about a hot coffee and whiskey beverage
that was tasted in Ireland by the travel columnist,
Stanton Delaplane. Mr. Koeppler was so intent on making
this drink perfectly he traveled to Ireland to confer
with its creator, Shannon Airport bartender Joe
Sheridan. Through the years, the Buena Vista recipe has
been borrowed and slightly modified by each bartender
who serves it. The following recipe is an adaptation
from the original.
1 Irish Coffee glass,
preheated
¾ cup full city roast brewed coffee
2
teaspoons sugar
1 jigger Irish whiskey (never use
scotch)
¼ cup lightly whipped cream
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Pour hot coffee in the heated glass. Add sugar
and stir to dissolve. Mix in the whiskey. Top
with whipped cream. Makes one serving.
A drink blending strong coffee with the combined
kick of brandy and Kahlua.
1 12-ounce coffee
mug, preheated
1 cup French Roast brewed coffee
1 jigger brandy
1 jigger Kahlua or other good
quality coffee liqueur
¼ cup lightly whipped
cream
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Pour hot coffee into the heated mug. Add the
coffee, brandy, and Kahlua and stir well. Top with
whipped cream. Makes one serving.
¼ cup whipping cream
1 cup double-strength
coffee, cooled to room temperature
¼ cup half and
half
3 TBS pure maple syrup
1½ TBS dark rum
Maple sugar sprinkles or brown sugar
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Whip cream to soft peaks, set aside. Combine
coffee, half-and-half, maple syrup and rum. Fill a
tall glass with ice. Pour coffee mixture over ice.
Top with whipped cream. Garnish with sugar
sprinkles, if desired. Makes one serving.
8 cups strong coffee
1/3 cup sugar
¼ cup
chocolate syrup
½ tsp aniseed (tied in cheesecloth)
20 cloves
4 cinnamon sticks
Whipped cream
Orange and lemon twists
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Place coffee, sugar, chocolate syrup, aniseed,
cloves and cinnamon into a sauce pan. Heat to 200ºF
over medium heat. Strain into mugs. Top with
whipped cream and twists. Makes 8 servings.
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Mexican Chocolate Creamy Iced
Coffee | 1 cup whipping cream, divided
6 TBS chocolate
syrup
2 TBS sugar
¾ tsp ground cinnamon
3
cups double-strength coffee, cooled to room temperature
Ground cinnamon
Chocolate-covered coffee beans,
if desired
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Whip ½ cup cream to soft peaks, set aside.
Combine remaining ½ cup cream, syrup, sugar and ¾
tsp ground cinnamon in a pitcher or bowl. Stir in
coffee until sugar dissolves. Fill 4 glasses with
ice; pour coffee mixture over ice. Top with whipped
cream and sprinkle with cinnamon. Garnish with
coffee beans. Makes 4 servings.
This drink can also have the added punch of two
tablespoons of your favorite tequila, but be prepared
for the results because the drink will quickly go to
your head.
1 large brandy snifter, preheated
10 ounces medium roast brewed coffee (a Mexican or
Guatemalan works well)
1 ½ jiggers Kahlua liqueur
¼ cup lightly whipped coffee
dash of each of
ground cinnamon and cocoa powder
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Pour hot coffee in the heated brandy snifter and
stir in the liqueur. Top with whipped cream,
cinnamon and cocoa powder. Serves one.
1 ½ cups strong coffee
4 tsp chocolate syrup
¾ tsp cinnamon
¼ tsp nutmeg
1 TBS sugar
½ cup whipping cream
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Put 1 teaspoon of chocolate syrup into each cup.
Mix whipping cream, ¼ teaspoon of the cinnamon,
nutmeg, and sugar. Whip until you have soft peaks.
Place the last ½ teaspoon of cinnamon into coffee,
and stir. Pour coffee into cups, stir to mix in
chocolate syrup. Top with whipped cream mixture.
Serves 4.
6 cups freshly brewed coffee
4 squares
semisweet baking chocolate
1½ cups hot milk
1
tsp peppermint extract
8 peppermint sticks
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Pour the coffee into a large saucepan. Add the
chocolate squares. Cook on low heat for 5 minutes
until chocolate is melted stirring occasionally. Add
milk and peppermint extract stirring until well blended.
Pour into eight cups and garnish each with a
peppermint stick. Makes 8 servings.
6 TBS fine ground whole, rich coffee beans
¼
tsp Coriander, ground
4-5 Cardamom, pods, whole
green
Ground sugar
Whipping cream
Crushed
Ice
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Place the coffee and spices in the filter cone of
your coffee maker.
Brew coffee as usual, let it
cool.
In a tall glass, dissolve 1 or 2 teaspoons of
sugar in an ounce of the coffee.
Add 5-6 ice cubes
and pour coffee to within about 1 inch of the top of the
glass.
Rest a spoon on top of the coffee and slowly
pour whipping cream into the spoon.
This will make
the cream float on top of the coffee rather than
dispersing into it right away.
Serves
4.
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