COFFEE LOVERS RECIPES 2
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 whisky
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 Flavoured 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.
