HOT COFFEE RECIPES
ESPRESSO
Black Forest Coffee
8 oz French Roast Coffee4 Tbsp. Chocolate syrup
2 Tbsp. Maraschino cherry juice
¼ c. whipped cream
1 Tbsp. Chocolate chips
2 cherries
Combine coffee, chocolate syrup, & cherry juice
Pour into 2 six oz cups.
Top with whipped cream, chocolate chips, and cherry.
Café Au Lait
2 c. hot French Roast coffee
2 cups hot milk
Pour from separate warm pots or pitchers into warm coffee cups
simultaneously.
Cafe De Olla
2 c. water
¼ c coarsely ground Mexican Coffee
2 cinnamon sticks
1 Tbsp. Brown sugar
Combine water, coffee and brown sugar in saucepan, heat to boiling.
Reduce heat, simmer 3-5 minutes, and strain.
Serve in warm mugs, and place cinnamon stick into mug
Tropical Mocha
1 oz coconut syrup
½ oz cherry syrup
1 oz chocolate topping
1 shot espresso
steamed milk
Combine espresso with toppings into 8 oz cup. Fill with steamed
milk, and top with foam
Mexican Coffee
2 tbsp chocolate syrup
½ cup whipped cream
¼ tsp cinnamon
½ tbsp brown sugar
2 cups espresso roast coffee
Whip together chocolate syrup, whipped cream, cinnamon, sugar
and nutmeg.
Add hot coffee, mix well, and pour into 4 warm coffee mugs.
Top with whipped cream, and lightly dust with cinnamon.
Normandy Coffee
espresso roast coffee
2 c apple juice
2 tbsp brown sugar
3 orange slices
2 cinnamon sticks
¼ tsp allspice
¼ tsp cloves
Combine ingredients into 2 qt sauce pan. Bring to boil, reduce heat
and simmer for 10 minutes.
Strain mixture into warm coffee pot. Pour into cappuccino cups,
garnish with cinnamon stick.
Jamaican Black Coffee
6 cups espresso or French roast coffee
1 thin sliced lemon
2 thin sliced oranges
1/3 cup sugar
3 tbsp rum
Place lemons, oranges, and coffee in 2 qt saucepan. Heat to just before
boiling, and add rum and sugar. Stir until sugar is dissolved, and
remove from heat. Ladle into warm coffee cups, and garnish with
lemon slices.
Georgia Coffee
3 c. Espresso roast or French Roast coffee
½ c. whipped cream
1 can (16 oz) peaches
1 ½ tbsp brown sugar
¼ tsp cinnamon
1/8 tsp ginger
Drain peaches, and set aside syrup.
Combine ½ the coffee and peaches in blender, and mix on medium
setting for 1 minute.
Combine 1 c cold water, sugar, cinnamon, ginger, and peach syrup in
2 qt saucepan.
Bring to boil, reduce heat, simmer for 1 minute.
Add coffee and peach mixture, stir well, and ladle into 8 oz warm
coffee cups.
Top with whipped cream and serve
Turkish Coffee
1 ½ c cold water
4 tsp French Roast or Italian Roast coffee (grind as fine as possible)
4 tsp sugar
Heat water in 1 qt saucepan to luke warm. Add coffee and sugar,
bring to boil, stiring occasionally. Pour ½ coffee mixture into espresso
cups, and bring remaining coffee back to boil. Spoon off foam into
cups, fill cups, but do not stir.
TURKISH COFFEE
Cafezinho
8 tbsp Costa Rican coffee (finely ground)
2 c cold water
1 tsp sugar
Put water into 1 qt saucepan and bring to boil.
Place coffee into strainer lined with cheesecloth (or Cafezinho bag).
Pour boiling water over coffee into coffee pot or hot pitcher.
Add sugar to taste
Austrian Coffee
4 tbsp Sumatran coffee
2 tsp brown sugar
20 whole cloves
4 pieces of orange peel, cut into 3 inch x ½ inch strips
pieces lemon peel, cut to 1 inch x ½ inch strips
1 qt cold water
Place orange peel, lemon peel and cloves into bottom of coffee pot.
Brew coffee into pot, allowing it to drip onto cloves, lemon, and
orange pieces.
Sweeten with brown sugar to taste
Christmas Coffee
1 c medium roast coffee
1 tbsp brown sugar
1 egg yolk
½ c cream
nut meg
Combine sugar and egg yolk, beat until smooth. Heat cream in small
saucepan, and slowly mix in eggs and sugar. Heat to just before
boiling. Pour coffee into 2 warm cups and top with egg and cream
mixture. Gently dust with nutmeg.
Macadamia Fudge Cappuccino
2 shots Espresso
1 oz chocolate fudge syrup
1 oz macadamia nut syrup
steamed milk, (whipped)
sweetened cocoa power
In 12 oz cup, combine syrups and espresso. Fill with steamed milk,
top with whipped cream, and lightly
Dust with cocoa powder
Rasberry Torte Breve
1 shot Espresso
1 oz raspberry syrup
½ oz crème de cacao syrup
steamed milk
in 12 oz cup, combine syrups and espresso, and fill with steamed
milk.
Java Grog
Grog Mix
2 tbsp butter (softened)
1 c brown sugar
¼ tsp ground cloves
¼ tsp nutmeg
¼ tsp cinnamon
Mix all ingredients until smooth and creamy
Divide grog mix into 6 warm 8 oz coffee mix
Add hot coffee to fill each mug, stir well
Toffee Coffee
¼ c sugar
¾ c hot water
1 ½ c hot chocolate
2 c medium roast coffee
Melt sugar in hot skillet
. Stir constantly until sugar is golden brown and melted.
Remove from heat, slowly add hot water until caramel is dissolved.
Add hot chocolate and coffee.
Place back on heat and simmer to blend.
Pour into warm coffee mugs.
Top with whipped cream if desired.
After Dinner Mint
½ lb whole bean coffee
2 tbsp mint flavoring
½ c unsweetened cocoa
Blend coffee and mint in small mixing bowl
Place on baking sheet, bake at 200 degrees for 1 hour.
Grind coffee for Espresso machine
Mix ground coffee and cocoa powder.
Brew coffee according to directions of coffee brewer.
Store leftover coffee in air tight container in freezer.
Cafe Borgia
2 cups strong Italian coffee
2 cups hot chocolate
whip cream
grated orange peel (garnish)
Mix coffee and hot chocolate
Pour into mugs
Top with whipped cream and orange peel
Caribbean ( 8 servings)
1 coconut
2 cups milk
4 cups strong coffee
1 tablespoon sugar
Punch two holes in to coconut, pour liquid into saucepan
Bake coconut for 30 minutes at 300 F degrees
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, coffee, and sugar
Pour into mugs, garnish with toasted coconut.
European
1 cup strong coffee
1 egg white
1/4 teaspoon vanilla extract
2 tablespoons half and half
Beat egg white until forms soft peaks
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
Grog
3 cups coffee
1/2 cup heavy cream
1 cup brown sugar
2 tablespoons softened butter
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
Peel of one large orange, broken into 6 pieces
Peel of one large lemon, broken into 6 pieces
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
Irish Coffee
2 cups strong coffee
2 tablespoons orange juice
2 teaspoons lemon juice
whipped cream
Mix coffee, orange juice and lemon juice
Pour into Irish whiskey glass
Top with whipped cream
Spice Coffee ( 8 servings)
8 tablespoons coffee grounds
8 cups water
Peel of one large orange
Peel of one large lemon
30 cloves
4 teaspoons sugar
Place coffee and spices in coffeemaker's basket
Add water and brew
Mediterranean
8 cups strong coffee
1/3 cup sugar
1/4 cup chocolate syrup
1/2 teaspoon aniseed (tied in cheesecloth)
20 cloves
4 cinnamon sticks
whip cream
orange and lemon twists
Place coffee, sugar, chocolate syrup, aniseed, cloves and cinnamon
into a sauce pan
Heat to 200 F degrees over medium heat
Strain into mugs
Top with whipped cream and twists
Cafe Speciale
Ingredients: 4 teaspoons chocolate syrup ¼ tspn nutmeg
½ cup heavy cream 1 tbsp sugar
¾ tsp cinnamon 1-½ cups extra-strength hot coffee
Put 1 teaspoon chocolate syrup into each of 4 small cups.
Combine cream, ¼ teaspoon cinnamon, nutmeg and sugar.
Whip until well blended
Stir remaining ½ teaspoon cinnamon into hot coffee.
Pour coffee into cups. Stir to blend with syrup.
Top with whipped cream.
Cafe con Miel
2 cups hot coffee
1/2 cup milk
4 tbsp honey
1/8 tsp cinnamon
Heat everything until warm, but not boiling.
Stir well to dissolve honey, and serve.
Mexican
2 cups water
1/4 cup coffee grounds (ground coarsely)
1 table spoon brown sugar
1 cinnamon stick
Place all ingredients into a sauce pan
Bring to a boil, reduce heat and simmer for 5 minutes
Strain into mugs
Mexican Mocha (hot) 4 servings
1 1/2 cups strong coffee
4 teaspoons chocolate syrup
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon sugar
1/2 cup whipping cream
Put 1 teaspoon of chocolate syrup into each cup
Mix Whipping cream, 1/4 teaspoon of the cinnamon, nutmeg, and
sugar.
Whip until you have soft peaks
Place the last 1/2 teaspoon of cinnamon into coffee, and stir
Pour coffee into cups, stir to mix in chocolate syrup
Top with whipped cream mixture
Mocha
2 cups coffee
1/3 cup cocoa
2 cups milk
1/2 teaspoon vanilla extract
1/2 cup whipping cream
1/8 tsp cinnamon
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, top with whipped cream and cinnamon
Café Alpine
8 oz fresh brewed medium roast coffee
2 tbsp brown sugar
1 tsp vanilla extract
1 tsp water :
Split coffee and vanilla between 2 mugs.
Dissolve the sugar in 1 tsp water, and heat in a saucepan to boiling.
Mix in the larger portion of hot water, then pour into the two mugs.
Stir well and serve.
Cafe Caribe
4 tbsp ground coffee (fine)
½ tsp grated orange peel, dried
¼ tsp cinnamon
1 inch piece of vanilla bean
1/8 tsp ground cloves
Blend ingredients well. Brew by your usual method
Nogged Coffee
1 cup coffee
1 egg yolk
1/2 cup cream
dash of nutmeg
Beat sugar and egg yolk together
Place cream into sauce pan, and heat over low setting
Whisk in egg mixture
Heat to 200 F degrees
Pour coffee into to cups, and top with cream mixture
garnish with nutmeg
NOGGED COFFEE
Orange Coffee
1 cup strong coffee
1 cup hot chocolate
2 orange slices
Whip cream
Dash of cinnamon
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
Spice Coffee (8 servings)
8 tablespoons coffee grounds
8 cups water
Peel of one large orange
Peel of one large lemon
30 cloves
4 teaspoons sugar
Place coffee and spices in coffeemaker's basket
Add water and brew
Viennese (4 servings)
½ cup chocolate
2 ½ cups strong coffee
4 tablespoons light cream
2/3 cup heavy cream
1 teaspoon sugar
Dash of cinnamon
Dash of cocoa
Melt chocolate in sauce pan
Stir in light cream
Slowly add coffee, beating until frothy
In a cold bowl whip heavy cream and sugar
Pour coffee mixture into cups
Top off with heavy cream
Garnish with sprinkle of cinnamon and cocoa
