About Coffee mostly serve in India.
Coffee is prepared by forcing pressurized steam through finely ground dark-roast coffee beans. Think of it is strong, concentrated coffee.
Some coffee recipes :
Note:
I gathered most of my information from during my services at cafe bar and tidbits from other online sources. Know that drinks might be prepared a bit differently from other coffee shop to coffee shop, and especially country to country.
If you have own recipes of cold - hot coffee and other coffee beverages please send us at our Gmail ID - coffee4awake@gmail.com That would be appreciable to contribute and share these type of information with us.
If you have own recipes of cold - hot coffee and other coffee beverages please send us at our Gmail ID - coffee4awake@gmail.com That would be appreciable to contribute and share these type of information with us.
Coffee
Recipes In Other Countries !
1. Alexander Espresso
Ingredients:
• 1 cup Cold water
• 2 tb Ground espresso coffee
• ½ Cinnamon stick (3" long)
• 4 ts Crème de Cacao
• 2 ts Brandy
• 2 tb Whipping cream, chilled
• Grated semisweet chocolate to garnish
How
To:
Break
out your espresso machine for this one or just make really strong coffee with a
small
amount
of water. Break cinnamon stick into small pieces and add to hot espresso. Allow
to
cool
for 1 minute. Add crème de cacao and brandy, and stir gently. Pour into cute
demitasse
cups. Whip the cream, and float some cream on top of each cup. For looks,
garnish
with grated chocolate or fancy chocolate curls. Multiply proportions by six and
it's
perfect
for a party. Serves 2
2. Canadian Coffee
Ingredients:
¼
c Maple syrup; pure
½
c Rye whiskey
3
c Coffee; hot, black, double strength
Topping:
¾
c Whipping cream
4
ts Maple syrup; pure
How
To:
Topping:
Whip cream with maple syrup just up until soft mounds; set aside.
Divide
maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour
in
coffee to 1 inch of top; spoon topping over coffee.
3. Alpine Carnival
Ingredients:
2
tb Instant coffee
1
ts Vanilla
2
tb Brown sugar
1
ts Water
1
½ c Boiling water
½
c Whipping cream, whipped
How
To:
Divide
instant coffee and vanilla evenly between two Spanish coffee glasses. In a
small
heavy
saucepan, dissolve sugar in the teaspoon of water. Over medium heat, stir
dissolved
sugar
until it reaches a full boil. Immediately remove from heat and stir in boiling
water.
Divide
sugar mixture between coffee glasses and top with a dollop of whipped cream.
Makes
2 x 6 oz servings.
4. Amaretto Coffee
Ingredients:
1
½ c Warm Water
1/3
c Amaretto
1
tb Instant Coffee Crystals
Dessert
Topping from a pressurized can
How
To:
In
a 2-cup measure stir together water and instant coffee crystals. Micro-cook uncovered,
on
100% power for about 4 minutes or just till steaming hot. Stir in Amaretto.
Serve in
mugs.
Top each mug of coffee mixture with some dessert topping.
5. Amaretto Coffee / Variation
Ingredients:
¾
c Warm water
3
tb Amaretto
1
½ ts Instant coffee crystals
Dessert
topping; * see note
How
To:
*
Dessert topping should be in a pressurized can.
In
a non-metal mug stir together water and instant coffee crystals. Micro-cook,
uncovered,
on
100% power about 1 1/2 minutes or just till mixture is steaming hot. Stir in
Amaretto.
Top
with pressurized dessert topping.
6. Arabian Coffee
Ingredients:
1/2
litre (about 1 pint) water
3
tablespoons coffee
3
tablespoons (or more) sugar
1/4
teaspoon cinnamon
1/4
teaspoon Cardamom
1
teaspoon vanilla or vanilla sugar
How
To:
Mix
all ingredients in a saucepan and heat until foam gathers on top. Do not pass
through
a
filter. Stir it up before you serve it.
7. Black Forest Coffee
Ingredients:
6
oz Fresh brewed coffee
2
tb Chocolate syrup
1
tb Maraschino cherry juice
Whipped
cream
Shaved
chocolate/chips
Maraschino
cherries
How
To:
Combine
coffee, chocolate syrup, and cherry juice in a cup; mix well. Top with whipped
cream,
chocolate shavings and a cherry.
8. Buttered Rum Coffee
Ingredients:
1/3
c Ground coffee
1/4
ts Freshly ground nutmeg
1
1/4 ts Rum extract
1/8
ts Liquid butter flavoring
How
To:
Place
coffee and nutmeg in a blender or food processor fitted with a steel blade. In
a cup,
combine
remaining ingredients. With processor running, add flavorings. Stop processor
and
scrape sides of container with a spatula. Process 10 seconds longer. Store in a
refrigerator.
Yields: Mix for eight 6-ounce servings
9. Cafe Au Lait ( Coffee with Milk )
Ingredients:
1
c Milk
1
c Light cream
3
tb Instant coffee
2
c Boiling water
How
To:
Over
low heat or in double boiler, heat milk and cream till hot. Meanwhile, dissolve
coffee
in
boiling water. Before serving, beat milk mixture with rotary beater-till foamy.
Pour milk
mixture
into one warmed pitcher or server, and coffee in another. To serve: Fill cups
from
both
pitchers at the same time, making the streams meet en route. Makes 6 servings.
10. Louisiana Cafe Au Lait
Ingredients:
2
c Milk
Sugar
1
c Louisiana coffee with chicory
How
To:
Put
milk in saucepan; bring to a boil.
Pour
hot freshly brewed coffee and milk simultaneously into cups; sweeten with sugar
to
taste.
11. Cafe Au Lait Luzianne
Ingredients:
2
c Milk
1/2
c Heavy cream
6
c Louisiana coffee w/chicory
Combine
milk and cream in saucepan; bring just to a boil (bubbles will form around edge
of
pan), then remove from heat.
Pour
small amount of coffee in each coffee cup.
Pour
remaining coffee and hot milk mixture together until cups are 3/4 full.
NOTE:
Skim milk can be substituted for milk and cream for those who are counting
calories.
12. Cafe Au Cin
Ingredients:
1
c Cold strong French roast coffee
2
tb Granulated sugar
ds
Cinnamon
2
oz Tawny port
1/2
ts Grated orange peel
How
To:
Combine
and mix in a blender at high speed. Pour into chilled wine glasses.
13. Cafe Cappuccino
Ingredients:
1/2
c Instant coffee
3/4
c Sugar
1
c Nonfat dry milk
1/2
ts Dried orange peel
How
To:
Crush
in mortar and pestle
Use
2 T. for each cup of hot water
14. Cafe Cappuccino Mix
Ingredients:
1/2
c Instant coffee
3/4
c Sugar
1
c Nonfat dry milk
1/2
ts Dried orange peel(1 bottle)
How
To:
Mash
orange peel with a mortar and pestle. Stir ingredients together. Process in a
blender
until
powdered. Use 2 Tablespoons for each cup of hot water. Makes about 2 1/4 cups
of
mix.
15. Cafe Con Miel
Ingredients:
2
c Prepared coffee, (fresh, instant, or decaf)
1/2
c Milk
4
tb HONEY, more or less to taste
1/8
ts Cinnamon
Dash
nutmeg or allspice
Dash
vanilla
How
To:
Heat
ingredients in a saucepan, but do not boil. Stir well to combine. Serve as a
light
dessert.
16. Cafe De Ola
Ingredients:
8
c Water
2
sm Cinnamon sticks
3
Whole cloves
4
oz Dark brown sugar
1
Square semisweet chocolate or Mexican chocolate
4
oz Ground coffee
How
To:
Bring
the water to a boil, then add the cinnamon, cloves, sugar, and chocolate. When
the
liquid
comes to a boil again, skim off any foam. Reduce the heat to low and make sure
the
liquid
does not boil. Add the coffee, and let it steep for 5 minutes. Serve the coffee
in an
earthenware
pot with a ladle.
17. Cafe' Mexicano
Ingredients:
1
oz Coffee liqueur
1
ts Chocolate syrup
1
ea Hot coffee
1/2
oz Brandy
1
ea Dash ground cinnamon
1
ea Sweetened whipped cream
How
To:
Combine
coffee liqueur, brandy, chocolate syrup and cinnamon in a coffee cup or mug.
Fill
to
the top with hot coffee. Top with whipped cream.
18. Cafe Alva Cocoa
Ingredients:
Amaretto
coffee beans
1
tb Vanilla extract
1
ts Almond extract
1
ts Cocoa powder
1
ts Sugar
How
To:
Brew
coffee. Add flavourings, 1 tsp. chocolate and sugar per cup. Garnish with
whipped
cream,
chocolate and red candy sprinkles, and a chocolate- covered strawberry on top.
19. Cafe Royale
Ingredients:
3/4
c Hot Strong Coffee
4
ts Brandy
1
Sugar Cube
How
To:
Pour
coffee into warmed mug. Float 2 teaspoons brandy on coffee. Put remaining 2
teaspoons
brandy into a tablespoon with sugar cube. Warm spoon over hot coffee. With a
match,
carefully ignite brandy in teaspoon. Slowly lower spoon into coffee to ignite
floating
brandy.
Wait 1 minute after flame has died before drinking.
20. Cafe Vienna Look-alike
Ingredients:
1/2
c Instant coffee
2/3
c Sugar
2/3
c Non-fat dry milk
1/2
ts Cinnamon
1
pn Cloves
1
pn Allspice
1
pn Nutmeg
How
To:
Blend
in blender until very fine powder. Use 2 teaspoons per cup
21. Caffe Di Cioccolata
Ingredients:
1/4
c Instant espresso
1/4
c Instant cocoa
2
c Boiling water
Whipped
cream
Finely
shredded orange peel or ground cinnamon
How
To:
Combine
coffee and cocoa. Add boiling water and stir to dissolve. Pour into demitasse
cups.
Top each serving with whipped cream and shredded orange peel. Serves 6 to 7.
22. Cajun Coffee
Ingredients:
3
c Hot Strong Coffee
6
tb Molasses
6
tb Dark Rum (If Desired)
Whipped
Cream
Nutmeg
(Freshly Ground)
How
To:
Combine
coffee and molasses in a saucepan. Heat, stirring, until molasses is dissolved
and
coffee
is very hot. Do not allow to boil. If desired place 1 Tbls. rum in each mug.
Add
coffee.
Top with whipped cream; sprinkle with nutmeg. Do not stir before drinking.
22. Cappuccino Orange
Ingredients:
1/3
c Powdered non-dairy creamer
1/3
c Sugar
1/4
Dry instant coffee
1
Or 2 orange hard candies (crushed)
How
To:
Blend
all ingredients together in mixer. Mix 1 Tb with 3/4 cup hot water. Store in
airtight
jar.
23. Creamy Cappuccino
Ingredients:
1/4
c Instant espresso or instant dark-roast coffee
2
c Boiling water
1/2
c Heavy cream, whipped
Cinnamon,
nutmeg, or finely shredded orange peel
How
To:
Dissolve
coffee in boiling water. Pour into small, tall cups filling only about half
full. Offer
sugar.
Now pass whipped cream-- everyone adds a spoonful, dashes It with cinnamon,
nutmeg,
or orange peel, then folds the cream into coffee
24. Cappuccino Royale
Ingredients:
1/2
c Half-and-half
1/2
c Freshly brewed espresso
2
tb Brandy
2
tb White rum
2
tb Dark creme de cacao
Sugar
How
To:
Whisk
half-and-half in heavy small saucepan over high heat until frothy, about 3
minutes.
Divide
espresso coffee between 2 cups. Add half of brandy and creme de cacao to each
cup.
Re-whisk
half-and-half and pour into cups. Sweeten to taste with sugar.
25. Cappuccino Shake
Ingredients:
1
c Skim milk
1
1/2 ts Instant coffee
2
pk artificial sweetener
2
dr Brandy or rum flavouring
1
ds Cinnamon
How
To:
In
a blender, combine milk, coffee, sweetener and extract. Blend until coffee is
dissolved.
Serve
with a dash of cinnamon. For a hot drink, pour into a mug and heat in a
microwave.
26. Cardamom-spiced Coffee
Ingredients:
3/4
c Ground Coffee
2
2/3 c Water
Ground
Cardamom
1/2
c Sweetened Condensed Milk
How
To:
Using
amounts specified, brew coffee in a drip-style coffee maker or percolator. Pour
into
4
cups. To each serving, add a dash of ground cardamom and about 2 tablespoons of
the
condensed
milk; stir to blend.
27. Chocolate Almond Coffee
Ingredients:
1/3
c Ground coffee
¼
ts Freshly ground nutmeg
½
ts Chocolate extract
½
ts Almond extract
¼
c Toasted almonds, chopped
How
To:
Process
nutmeg and coffee, add extracts. Process 10 seconds longer. Place in bowl and
stir
in
almonds. Store in refrigerator. Makes 8 six ounce servings. To brew: Place mix
in filter
of
an automatic drip coffee maker. Add 6 cups water and brew
28. Chocolate Coffee
Ingredients:
2
tb Instant coffee
1/4
c Sugar
1
ds Salt
1
oz Squares unsweetened chocolate
1
c Water
3
c Milk
Whipped
cream
How
To:
In
saucepan combine coffee, sugar, salt, chocolate, and water; stir over low heat
until
chocolate
has melted. Simmer 4 minutes, stirring constantly. Gradually add milk, stirring
constantly
until heated. When piping hot, remove from heat and beat with rotary beater
until
mixture is frothy. Pour into cups and sail a dollop of whipped cream on the
surface of
each.
Makes 6 servings.
29. Chocolate Mint Coffee
Ingredients:
1/3
c Ground coffee
1
ts Chocolate extract
1/2
ts Mint extract
1/4
ts Vanilla extract
How
To:
Place
coffee in a blender or food processor. In a cup, combine extracts. With processor
running,
add extracts. Stop and scrape sides of container with spatula. Process 10
seconds
longer.
Store in refrigerator. Yield: mix for eight 6-ounce servings
30. Chocolate Mint Coffee Float
Ingredients:
1/2
c Hot coffee
2
tb Crème de cacao liqueur
1
Scoop Mint chocolate chip ice cream
How
To:
For
each serving combine 1/2 cup coffee and 2 tablespoons liqueur. Top with scoop
of ice
cream.
31. Coconut Coffee
Ingredients:
2
c Half-and-half
15
oz Can cream of coconut
4
c Hot brewed coffee
Sweetened
whipped cream
How
To:
Bring
half-and-half and cream of coconut to a boil in a saucepan over medium heat,
stirring
constantly. Stir in coffee.
Serve
with sweetened whipped cream.
32. Coffee Ice
Ingredients:
2
c Brewed espresso
1/4
c Sugar
1/2
ts Ground cinnamon
How
To:
In
a saucepan over medium heat, simmer all ingredients just to dissolve. Place
mixture in
a
metal dish, cover and freeze for at least 5 hours, stirring the outer frozen
mixture into the
centre
every half hour, until firm but not solidly frozen. Just before serving, scrape
the
mixture
with a fork to lighten the texture. Makes 4 (1/2 cup) servings.
33. Coffee Soda
Ingredients:
3
c Chilled double-strength coffee
1
tb Sugar
1
c Half and half
4
Scoops (1 pint) coffee ice cream
3/4
c Chilled club soda
Sweetened
whipped cream, 4
Maraschino
cherries,
Chocolate
curls or cocoa, for garnish, optional
How
To:
Combine
the coffee and sugar blend in the half and half fill 4 soda glasses halfway
with the
coffee
mixture, add a scoop of ice cream and fill the glasses with soda. Garnish as
desired
with
whipped cream, cherries, chocolate curls or cocoa
34. Creamy Iced Coffee
Ingredients:
1
c Chilled brewed coffee, made double-strength
2
tb Confectioners' sugar (rounded tablespoons)
3
c Chopped ice
How
To:
Combine
the coffee, sugar, and ice, and blend until creamy.
35.
Creamy Irish Coffee
Ingredients:
4
c Strong fresh coffee
1/4
c Sugar
1/2
c Irish whiskey
1
c whipping cream
2
tb Sugar
2
tb Irish whiskey
How
To:
Place
4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste.
Add 1/2
cup
Irish Whiskey and heat thoroughly but do not boil. (Scotch, Bourbon or other
whiskeys
could be used.) Meanwhile whip 1 cup whipping cream until light. Beat in 2 tb
each
of sugar and Irish whiskey. Pour coffee into mugs or goblets and pipe or spoon
flavoured
cream on top.
36. Creamy Irish Coffee 2
Ingredients:
1/3
c Irish cream liqueur
1
1/2 c Freshly brewed coffee
1/4
c Heavy cream, slightly sweetened and whipped, optional
How
To:
Divide
the liqueur and coffee among two mugs. Top with poufs of whipped cream if
desired.
Serve at once.
37. Danish Coffee
Ingredients:
8
c Hot coffee
1
c Dark rum
3/4
c Sugar
2
Cinnamon sticks
12
Cloves (whole)
How
To:
In
a very large heavy saucepan, combine all the ingredients, cover and keep on low
heat for
about
2 hours. Serve in coffee mugs.
38. Delicious Coffee Milk Shake
Ingredients:
2
c Milk
2
tb Sugar
2
ts Instant coffee
3
tb Vanilla ice cream
Strong
coffee; cold
How
To:
Add
ingredients in blender in order given and mix at high speed for 5 minutes or
until
blended.
Pour into frosted glass.
39. Di Saronno Coffee
Ingredients:
1
oz Di saronno amaretto
8
fl Coffee
Whipped
cream
How
To:
Blend
Di Saronno Amaretto with coffee, then top with whipped cream. Serve in Irish
Coffee
mug.
40. Dinner Party Coffee
Ingredients:
3
c Very hot decaffeinated
Coffee
-- instant O.K.
2
tb Sugar
1/4
c Rum -- light OR dark
How
To:
Combine
very hot coffee, sugar and rum in heated pot. Makes 4-6 demitasse for 4-6.
Double
as needed.
41. Dublin Dream
Ingredients:
1
tb Instant coffee
1
1/2 tb Instant hot chocolate
1/2
oz Irish cream liqueur
3/4
c Boiling water
1/4
c Whipped cream
How
To:
In
an Irish coffee glass, place all ingredients except for the whipped cream. Stir
until well
mixed,
and garnish with whipped cream.
42. Espresso Romano
Ingredients:
1/4
c Finely Ground Coffee
1
1/2 c Cold Water
2
Strips Lemon Peel
How
To:
Fill
filter section of a steamed-pressure coffeepot with water. Place filter in base
and screw
on
top portion of coffeepot. Heat over medium heat until coffee begins to bubble
into top
portion.
Reduce heat to low and simmer until bubbling stops. Serve immediately. Garnish
with
lemon peel.
43. Fireside Coffee Mix - Flavoured Coffee Creamer
Ingredients:
2
c Nestlé’s quick
2
c powdered coffee creamer
1/2
c Powdered sugar
3/4
ts Cinnamon
3/4
ts Nutmeg
How
To:
Mix
all ingredients & Store in air tight jar. To make, mix 4 tsp with one cup
hot water.
44. Flavoured Coffees
Ingredients:
1/4
c Powder non-dairy creamer
1/3
c Sugar
1/4
c Dry instant coffee
2
TB cocoa
How
To:
Place
all ingredients in mixer, beat at high until well blended. Store in air tight
jar Mix 1
1/2
TBS mix with 3/4 cup hot water.
45. Flavoured Coffees (mocha)
Ingredients:
1/4
c Powder non-dairy creamer
1/3
c Sugar
2
tb Cocoa
1/4
c Dry instant coffee
How
To:
Place
all ingredients in mixer, beat at high until well blended. Mix 1 & 1/2 TB
mix w/ 3/4
cup
hot water. Store in air tight jar.
46. Frozen Cappuccino
Ingredients:
2
Scoops vanilla frozen yogurt divided
1/2
c Milk
1
T Hershey's choc. milk mix
1
1/2 t Instant coffee granules
How
To:
Place
1 scoop frozen yogurt, milk, chocolate milk mix and coffee granules in food
processor
or
blender. Process 30 seconds or until smooth. Pour into tall glass; top with
remaining
scoop
of frozen yogurt.
47. Gaelic Coffee
Ingredients:
Black
coffee; freshly made
Scotch
whiskey
Demerara
(raw brown) sugar
Double
(heavy) cream; whipped until slightly thick
How
To:
Pour
the coffee into a warmed glass. Add the whisky and the sugar to taste. Stir
well. Pour
some
lightly whipped cream into the glass over the back of a teaspoon.
48. German Coffee With Whipped Cream
Ingredients:
5
c Hot Strong Coffee
Sugar
(To Taste)
Whipped
Cream
How
To:
Pour
coffee in stemmed glasses and sweeten with sugar. Stir until sugar is
dissolved. Top
with
whipped cream.
49. Godiva Irish Coffee
Ingredients:
1
1/2 oz Godiva Liqueur
3/4
oz Irish Cream Liqueur
4
oz Hot Coffee
How
To:
Pour
in mug. Stir. Garnish with whipped cream.
50. Homemade Coffee Liqueur
Ingredients:
4
c Sugar
1/2
c Instant coffee
3
c ;Water
1/4
ts Salt
1
1/2 c Vodka, high-proof
3
tb Vanilla
How
To:
Combine
sugar and water; boil till sugar dissolves. Reduce heat to simmer & simmer
1
hour.
LET COOL. Stir in vodka & vanilla. Pour up.
51. Hot Baja Coffee
Ingredients:
8
c Hot water
3
tb Instant coffee granules
1/2
c Coffee liqueur
1/4
c Creme de Cacao liqueur
3/4
c Whipped cream
2
tb Semi-sweet chocolate, grated
How
To:
In
slow-cooker, combine hot water, coffee, and liqueurs. Cover and heat on LOW 2-4
hours.
Ladle into mugs or heat-proof glasses. Top with whipped cream and grated
chocolate.
52. Easy Iced Cafe Au Lait
Ingredients:
2
1/4 c Cold freshly brewed coffee
2
c Milk
2
c Crushed ice
Sugar
(opt)
How
To:
Blend
ingredients. Add sugar and continue blending until frothy. Pour over ice.
53. Iced Cinnamon Coffee
Ingredients:
4
c Strong coffee (use 2 to 4 teaspoons instant to 1 c Boiling water
1
3" stick cinnamon, broken in pieces
1/2
c Heavy cream
Coffee
syrup
How
To:
Pour
hot coffee over cinnamon pieces; cover and let stand about 1 hour. Remove
cinnamon
and
stir in cream. Chill thoroughly.
To
serve, pour into ice-filled glasses. Stir in desired amount of Coffee Syrup. If
desired, top
with
sweetened whipped cream and sprinkle with ground cinnamon. Use cinnamon sticks
and
stirrers.
54. Original Iced Coffee
Ingredients:
1/4
c Coffee; instant, regular or decaffeinated
1/4
c Sugar or low calorie sweeten
1
l Milk; cold
How
To:
Dissolve
instant coffee and sugar in hot water. Stir in 1 litre of cold milk and add
ice. For
mocha
flavour, use chocolate milk and reduce the sugar to taste. For single serving:
dissolve
1 tbsp of instant coffee and 2 tsp sugar in 1 tbsp hot water. Add 1 cup of cold
milk
and
stir.
55. Iced Mocha Cappuccino
Ingredients:
1
tb Chocolate syrup
1
c Hot double espresso or very strong coffee
1/4
c Half-and-half
4
Ice cubes
How
To:
Stir
the chocolate syrup into the hot coffee until melted. In a blender, combine the
coffee
with
the half-and-half and the ice cubes. Blend at high speed for 2 to 3 minutes.
Serve
immediately
in a tall, cold glass. This recipe yields 1 serving.
56. Iced Mochacchino
Ingredients:
1/2
c Brewed espresso, chilled
6
tb Chocolate syrup
1
tb Sugar
1/2
c Milk
1
c Vanilla ice cream or frozen yogurt
1/4
c Heavy cream, softly whipped
How
To:
Cinnamon,
chocolate curls or cocoa powder for garnish
Place
the espresso, chocolate syrup, sugar and milk in a blender, and blend to
combine.
Add
the ice cream or yogurt, and blend until smooth.
Pour
mixture into two chilled glasses, and top each with whipped cream and chocolate
curls
or a dusting of the cinnamon or cocoa.
57. Instant Coffee-swiss Style Mocha Mix
Ingredients:
1/2
c Instant coffee granules
1/2
c Sugar
2
tb Cocoa
1
c Nonfat dry milk powder
How
To:
Combine
all and mix well. Store mix in an airtight container. For each serving: place 1
tbsp.
+ 1 tsp. of mix into a cup. Add 1 cup boiling water and stir well.
58. International Cappuccino Coffee Mix
Ingredients:
6
ts Instant coffee
4
tb Unsweetened cocoa
1
ts Ground cinnamon
5
tb Sugar
Whipped
cream
Mix
all ingredients.
How
To:
To
make a cup of coffee use 1 tablespoon of mixture and place in large mug; pour 1
½ cups
boiling
water over and stir. Top with whipped cream.
To
make a smaller cup just cut mixture down to 1/2 tablespoon and 3/4 cup boiling
water.
Serves
10-12.
59. Bailey's Irish Cappuccino
Ingredients:
3
oz Bailey's Irish Cream
5
oz Hot coffee
Dessert
topping, pressurized
1
ds Nutmeg
How
To:
Pour
Bailey's Irish Cream into a coffee mug. Fill with hot black coffee. Top with a
single
spray
of dessert topping. Dust dessert topping with a dash of nutmeg.
60. Old Fashioned Irish Coffee
Ingredients:
¾
Warm Water
2
tb Irish Whiskey
Dessert
Topping from a pressurized can
1
½ s Instant Coffee Crystals
Brown
Sugar To Taste
How
To:
In
a non-metal mug combine water and instant coffee crystals. Micro-cook, uncovered,
on
100%
power about 1 1/2 minutes or just till steaming hot. Stir in Irish whiskey and
brown
sugar.
Top with pressurized dessert topping.
61. Bushmills Irish Coffee
Ingredients:
1
1/2 fl Bushmills Irish whiskey
1
ts Brown sugar (optional)
1
ds Crème de menthe, green
1
x Strong fresh coffee
1
x Whipped cream
How
To:
Pour
whiskey into Irish coffee cup and fill to 1/2 inch from top with coffee. Add
sugar if
wanted
and mix. Top with whipped cream and drizzle crème de menthe on top.
OPTIONAL
- May rim cup with sugar.
62. Instant Creamed Irish Coffee
Ingredients:
1
½ Cup Warm Water
1
tb Instant Coffee Crystals
1/4
c Irish Whiskey
Brown
Sugar To Taste
Dessert
Topping in a pressurized can.
How
To:
In
a 2-cup measure combine water and instant coffee crystals. Micro-cook,
uncovered, on
100%
power about 4 minutes or just till steaming hot. Stir in Irish whiskey and
brown
sugar.
Serve in mugs. Top each mug of coffee mixture with some pressurized dessert
topping.
63. Quick Irish Coffee
Ingredients:
1
ts Sugar
¾
c Strong black coffee to 1 c Strong black coffee
1
½ oz (1 Jigger) Irish Whiskey
Whipped
cream
How
To:
Dissolve
sugar in black coffee in an Irish coffee glass or a heat-resistant,
non-metallic
glass,
cup or mug. (DO NOT USE A GLASS WITH METALLIC TRIM.) Heat, uncovered, in
Microwave
Oven 1 to 2 minutes or until hot. Stir in Irish Whiskey. Carefully float a
spoonful
of whipped cream on top.
64. Kahlua Irish Coffee
Ingredients:
2
oz Kahlua or coffee liqueur
2
oz Irish Whiskey
4
c Hot coffee
¼
c Whipping cream, whipped
How
To:
Pour
one-half ounce coffee liqueur in each cup. Add one-half ounce Irish Whiskey to
each
cup.
Pour in steaming freshly-brewed hot coffee and stir. Gently spoon two heaping
tablespoonful
of whipped cream on top of each. Serve HOT. Serves 4
65. Irish Coffee Milkshake
Ingredients:
½
c Skim milk
½
c Plain low-fat yogurt
2
ts Sugar
1
ts Instant coffee powder
1
ts Irish whiskey
How
To:
In
blender at low speed, blend all ingredients about 30 seconds. Pour into glass.
66. Another Irish Coffee
Ingredients:
1
c Coffee [strong & black]
1
1/2 oz Irish Flavor
1
ts Sugar
1
tb Whipped cream
How
To:
Mix
coffee, sugar, and whiskey in a large mug or cup.
Microwave
on high [100%] until hot 1 to 2 min. and top with the whipped cream.
67. Maraschino Coffee
Ingredients:
1
c Black coffee
1
oz Amaretto
Whipped
topping
1
Maraschino cherry
How
To:
Fill
coffee mug or cup with hot coffee. Stir in amaretto. Top with pressurized
dessert
topping
and cherry. Serve with teaspoon.
68. Italian Coffee With Chocolate
Ingredients:
2
c Hot Strong Coffee
2
c Hot Traditional Cocoa
Whipped
Cream
Granted
Orange Peel
How
To:
Combine
½ cup coffee and ½ cup cocoa in each 4 mugs. Top with whipped cream;
sprinkle
with orange peel.
69. Italian Mocha Espresso
Ingredients:
1
Cup instant coffee
1
Cup sugar
4
½ Cup non-fat dry milk
½
Cup cocoa
How
To:
Stir
ingredients together. Process in a blender until powdered. Use 2 Tablespoons to
one
small
cup of hot water. Serve in demitasse cups. Makes about 7 cups of mix.
70. Kahlua Coffee
Ingredients:
6
c Hot coffee
1
c Chocolate syrup
¼
c Kahlua
⅛
ts Ground cinnamon
Whipped
cream
How
To:
Combine
coffee, chocolate syrup, Kahlua, and cinnamon in a large container; stir well.
Serve
immediately. Top with whipped cream. Yield: 7 ½ cups.
71. Kahlua Kioki Coffee
Ingredients:
1
oz Kahlua
1/2
oz Brandy
1
c Hot coffee
1
x Whipped cream
How
To:
Add
Kahlua and brandy to coffee and garnish with whipped cream.
72. Loco Cocoa Mocha
Ingredients:
¾
oz Kahlua
½
c Hot coffee -- HAZELNUT
1
ts Nestle Quick
2
tb Half and half -- (optional)
How
To:
Combine
all ingredients in your favourite cup and stir Garnish with a donut of your
choice.
73. Maple Coffee
Ingredients:
1
c Half-and-half
¼
c Maple syrup
1
c Hot brewed coffee
Sweetened
whipped cream
How
To:
Cook
half-and-half and maple syrup in a saucepan over medium heat, stiffing
constantly,
until
thoroughly heated (do not boil). Stir in coffee, and serve with sweetened
whipped
cream.
74. Mexican Spiced Coffee
Ingredients:
¾
c Brown sugar, firmly packed
6
Cloves
6
Julienne slices orange zest
3
Cinnamon sticks
6
tb Coffee (NOT instant)
How
To:
In
a large saucepan, heat 6 cups of water with the brown sugar, cinnamon sticks,
and
cloves
over moderately high heat until the mixture is hot, but do not let it boil. Add
the
coffee,
bring the mixture to a boil, and boil it, stirring occasionally, for 3 minutes.
Strain
the
coffee through a fine sieve and serve in coffee cups with the orange zest.
75. Mocha Coffee
Ingredients:
1
c Instant coffee crystals
1
c Hot chocolate or cocoa mix
1
c Non-dairy creamer
½
c Sugar
How
To:
Combine
all ingredients; mix thoroughly. Store in a tightly- covered jar. To serve; put
1 ½
to
2 tablespoons into a cup or mug. Stir in boiling water to fill cup. Makes 3 ½
cups coffee
mix
or about 25 or more servings.
76. Mocha Coffee Mix
Ingredients:
1/4
c Powdered non-dairy creamer
1/3
c Sugar
1/4
c Dry instant coffee
2
tb Cocoa
How
To:
Place
all ingredients in mixer, beat at high until well blended. Mix 1 ½ T mix with ¾
c. hot
water.
Store in airtight jar.
77. Mocha Flavored Coffee
Ingredients:
¼
c Non-dairy creamer dry
1/3
c Sugar
¼
c Dry instant coffee
2
Tblsp cocoa
How
To:
Place
all ingredients in mixer, beat at high until well blended. Mix 1 ½ Tblsp mix
with ¾
cup
hot water. Store in air tight jar.
14
servings.
78. Mocha Frappe
Ingredients:
18
Ice cubes (up to 22)
7
oz Double strength coffee, chilled
¼
c Chocolate sauce (or syrup)
2
T Vanilla Syrup
Whipped
Cream (garnish)
How
To:
Place
ice, coffee, chocolate sauce, and syrup in a blender. Blend until smooth. Pour
into a
large,
tall (chilled) glass. Garnish with dollop of whipped cream or scoop of your
favourite
ice
cream. Makes one 16 oz frappe.
79. Nightcap Coffee Mix
Ingredients:
2/3
c Non dairy coffee creamer
1/3
c Instant coffee granules
1/3
c Granulated sugar
1
ts Ground cardamom
1/2
ts Ground cinnamon
How
To:
Combine
all ingredients in a medium bowl; stir until well blended. Store in airtight
container.
Yields 1 1/3 cups coffee mix To serve: spoon 1 heaping tablespoon coffee mix
into
8 ounces hot water. Stir until well blended.
80. Orange Cinnamon Coffee
Ingredients:
1/4
c Ground coffee
1
tb Grated orange peel
1/2
ts Vanilla extract
1
1/2 Cinnamon sticks
How
To:
Place
coffee and orange peel in blender or food processor fitted with steel blade.
With
processor
running, add vanilla. Stop and scrape sides of container with a spatula.
Process
10
seconds longer. Place mix in a small bowl and stir in cinnamon sticks. Store in
refrigerator
Yields: Mix for eight 6 ounce servings
81. Pluto Coffee
Ingredients:
12
oz Fresh ground coffee, preferably chocolate mint, or swiss chocolate
2
oz Or more 151 Rum
1
Large scoop whipped cream
1
oz Haagen-Dazs Liqueur or Baileys Irish Cream
2
tb Chocolate syrup
How
To:
Fresh
grind the coffee. We use either the Swiss chocolate or the chocolate mint
coffee.
Brew.
In
a large mug, put the 2+ oz of 151 rum in the bottom (have a little to taste
test if you
wish!).
Pour the hot coffee into the mug 3/4 of the way up. Add the HagenDaz or
Bailey's
Irish
Cream. Stir. Top with the fresh whipped cream and drizzle chocolate syrup
82. Praline Coffee
Ingredients:
3
c Hot brewed coffee
3/4
c Half-and-half
3/4
c Firmly packed Lt.Brown sugar
2
tb Butter or margarine
3/4
c Paraline liqueur
Sweetened
whipped cream
How
To:
Cook
first 4 ingredients in a large saucepan over medium heat, stirring constantly,
until
thoroughly
heated (do not boil).
Stir
in liqueur; serve with sweetened whipped cream.
83. Turkish Coffee
Ingredients:
¾
c Water
1
tb Sugar
1
tb Pulverized Coffee
1
Cardamom Pod
How
To:
Combine
water and sugar in an ibrik or small saucepan. Bring to a boil; then remove
from
heat
and add coffee and cardamom. Stir well and return to heat. When coffee foams
up,
remove
form heat and let grounds settle. Repeat twice more. Pour into cups; let
grounds
settle
before drinking.
84. Vanilla Almond Coffee
Ingredients:
1/3
c Ground coffee
1
ts Vanilla extract
1/2
ts Almond extract
1/4
ts Anise seeds
How
To:
Place
coffee in a blender or food processor fitted with a steel blade. In cup,
combine
remaining
ingredients. With processor running, add flavourings. Stop and scrape sides of
container
with spatula. Process 10 seconds longer. Store in refrigerator Yields: mix for
eight
6 ounce servings.
85. Viennese Coffee
Ingredients:
4
oz Semisweet Chocolate
1
tb Sugar
1/4
c Whipping Cream
4
c Hot Strong Coffee
Whipped
Cream
Grated
Orange Peel
How
To:
Melt
chocolate in a heavy saucepan over low heat. Stir in sugar and whipping cream.
Beat
in
coffee with a whisk, 1/2 cup at a time; continue to beat until frothy. Top with
whipped
cream
and sprinkle with orange peel.
86. Viennese Coffee Mix
Ingredients:
2/3
c (scant) dry instant coffee
2/3
c Sugar
3/4
c Powdered non-dairy creamer
1/2
ts Cinnamon
ds
Ground allspice
ds
Cloves
ds
Nutmeg
How
To:
Mix
all ingredients & store in airtight jar. Mix 4 ts with 1 cup hot water.
87. Cinnamon Spiced Coffee
Ingredients:
1/3
c Instant coffee
3
tb Sugar
8
Whole cloves
3
Inches stick cinnamon
3
cup Water
How
To:
Whipped
cream
Ground
cinnamon
Combine
1/3 cup instant coffee, 3 tablespoons sugar, cloves, stick cinnamon, and water.
Cover,
bring to boiling. Remove from heat and let stand, covered, about 5 minutes to
steep.
Strain. Pour into cups and top each with spoonful of whipped cream; dash
lightly
with
cinnamon. Fun to serve with cinnamon sticks as muddlers. Makes 4 to 6 servings.
88. West Indies Coffee (made with Brown Sugar-yum)
Ingredients:
3
1/2 c Milk
1/4
c Instant coffee
1/4
c Brown sugar
1
ds Salt
How
To:
Bring
milk just to boiling. Pour over coffee, brown sugar, and salt, stirring to
dissolve.
Serve
in mugs. Makes between 4 and 5 servings.
89. Viennese Coffee 20 servings
Ingredients:
2/3
cup dry instant coffee
2/3
cup sugar
3/4
cup powdered non-dairy creamer
1/2
tsp cinnamon
dash
each of ground allspice, cloves, and nutmeg.
How
To:
Mix
all ingredients & Store in air tight jar. To make, mix 4 tsp with one cup
hot water.