COFFEE LOVERS RECIPES 1
teaspoon tablespoon
fluid
ounce
gill cup pint quart gallon
1 teaspoon = 1 1/3 1/6 1/24 - - - - - - - - - - - -
1 tablespoon = 3 1 1/2 1/8 1/16 - - - - - - - - -
1 fluid ounce = 6 2 1 1/4 1/8 1/16 - - - - - -
1 gill = 24 8 4 1 1/2 1/4 1/8 - - -
1 cup = 48 16 8 2 1 1/2 1/4 1/16
1 pint = 96 32 16 4 2 1 1/2 1/8
1 quart = 192 64 32 8 4 2 1 1/4
1 gallon = 768 256 128 32 16 8 4 1
1 firkin = 6912 2304 1152 288 144 72 36 9
1 hogshead = 48384 16128 8064 2016 1008 504 252 63
Coffee Lovers Recipes
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 flavouring
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.
