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Alexander Espresso - 1 cup cold water, tbsp. ground espresso coffee, 1/2 ea Cinnamon stick (3" long), 4 tsp. Crème de Cacao, 2 tsp. Brandy, 2 tbsp. chilled whipping cream, 1 ea. grated semisweet chocolate. Make espresso with water and coffee. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool slightly. Add Crème de Cacao and brandy, and stir gently. Pour into demitasse cups. Whip the cream, and float a dollop on top of each cup. Garnish with grated chocolate or chocolate curls. Multiply proportions by six and it's perfect for a party. Serves 2.

Almond Coffee Cream - 2 tsp. finely ground coffee, 1/4 cup skim milk, 2 egg whites, 1/2 tsp. salt, low-calorie sugar substitute (equal to 1/4 cup sugar), 1/8 tsp. almond extract 1/4 cup finely chopped almonds, 4 ounces non dairy whipped topping, thawed. Dissolve finely ground coffee in milk. Beat egg whites with salt until foamy. Gradually beat in sugar substitute until mixture forms stiff. shiny peaks. Blend in coffee/milk mixture, almond extract and chopped almonds. Fold in dietetic whipped topping. Spoon into individual parfait glasses; garnish with additional chopped almonds if desired. freeze until firm. Serves 6.

Amaretto Coffee - 1 large preheated brandy snifter, 10 ounces brewed coffee, 1 ½ jiggers Amaretto liqueur, ¼ cup lightly whipped coffee, ½ tsp. toasted, sliced almonds (optional). Pour hot coffee in the heated brandy snifter. Add Amaretto and stir well to blend. Top with whipped cream. Sprinkle with almonds, if desired.

Arabian Coffee - ½ liter (about 1 pint) water, 3 tablespoons coffee, 3 tablespoons (or more) sugar, ¼ tsp. cinnamon, ¼ tsp. cardamom, 1 tsp. vanilla or vanilla sugar. 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.

 

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Bailey's Irish Cream Coffee - 1 12-ounce preheated wine glass, 10 ounces brewed coffee, 1 ½ jiggers Bailey's Original Irish Cream, ¼ cup heavy cream whipped until stiff peaks form, Ground cinnamon (optional). Pour hot coffee into the heated glass. Add the Bailey's and stir well to blend. Top with a mound of whipped cream. Sprinkle with cinnamon if desired.

Black Forest Coffee - 6 oz Fresh brewed coffee, 2 tbsp. Chocolate syrup, 1 tbsp. Maraschino cherry juice, Whipped cream, Shaved chocolate/chips, Maraschino cherries. Combine coffee, chocolate syrup, and cherry juice in a cup; mix well. Top with whipped cream, chocolate shavings and a cherry.

Black Gold - 4 oz. Hot Coffee, ¼ oz. Triple Sec, ¼ oz. Amaretto, ¼ oz. Irish Cream Liqueur, ¼ oz. Hazelnut Liqueur, 1 dash Cinnamon Schnapps. Pour all ingredients except coffee and cinnamon schnapps into Irish coffee glass. Add coffee and schnapps and stir. Top with whipped cream and shaved chocolate. Serve with a cinnamon stick as stirrer.

Boston Caribbean Coffee - 1 oz. Crème de Cacao (Brown), 1 oz. Dark Rum, rest Hot Coffee. Dip rim of Irish coffee glass in lime juice, then in sugar. Pour liqueur and rum into the glass. Fill with freshly brewed coffee. Top with whipped cream and sprinkle with cinnamon. Garnish with a cinnamon stick as a stirrer.

Brown Velvet 1 oz. Triple Sec, 1 oz. Crème de Cacao, rest Hot Coffee. Pour liqueurs into a cup. Fill the rest of the cup (about 6 oz.) with coffee. Top with whipped cream and add brown sugar to your taste.

Buttered Rum Coffee - 1/3 cup Ground coffee, ¼ tsp. Freshly ground nutmeg, 1 ¼ tsp. Rum extract, 1/8 tsp. Liquid butter flavoring. 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 refrigerator. Yields: Mix for eight 6-ounce servings.

 

Café Au Lait - 1/3 cup Steamed Milk, 2/3 cup Hot Coffee, Ground Cinnamon. Pour the coffee into a cup. Steam the milk and add it to the coffee, leaving the milk foam on top. Sprinkle some cinnamon on top. One of the most commonly-known and most popular coffee drinks!

Cafe Au Lait Luzianne - 2 cup Milk, ½ cup Heavy cream, 6 cup 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 ¾ full. (Skim milk can be substituted for milk and cream for those who are counting calories.)

Cafe Au Vin - 1 cup Cold strong French roast coffee, 2 tbsp. Granulated sugar, dash Cinnamon, 2 oz Tawny port, ½ tsp. Grated orange peel. Combine ingredients and mix in a blender cup at high speed. Pour into chilled wine glasses.

Café Brûlot – 4 cloves, ½ cinnamon stick, 1 Tablespoon light-brown sugar, ¼ cup brandy, 2 cups hot freshly made coffee, Strip of Lemon Peel, Strip of orange peel. In a bowl, put cloves, lemon and orange peel, cinnamon and sugar. In a ladle, warm brandy; light it and pour into bowl. Stir until sugar has dissolved. Slowly pour in hot coffee, stirring constantly. Ladle into warmed cups and serve. Serves 4.

Cafe Con Miel - 2 cup Prepared coffee, ½ cup Milk, 4 tbsp. honey (more or less to taste), 1/8 tsp. Cinnamon, Dash nutmeg or allspice, Dash vanilla. Heat ingredients in a saucepan, but do not boil. Stir well to combine. Serve as a light dessert.

Cafe De Olla - 8 cup Water, 2 small Cinnamon sticks, 3 Whole cloves, 4 oz Dark brown sugar, 1 Square semisweet chocolate or Mexican chocolate, 4 oz Ground coffee. Bring the water to a boil, the 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.

Café d'Orange – 4 oz. Hot Coffee, 1 oz. Mandarine Napoléon, ½ oz. Cointreau, ½ oz. Cognac. Pour cognac and liqueurs into Irish coffee glass. Add coffee. Top with whipped cream and garnish with finely chopped orange rind.

Cafe Latte Slush - 1/2 to 3/4 cup sugar, 2 cups strong brewed Espresso coffee, 2 cups milk or half-and-half divided, Garnish: whipped cream and chocolate syrup. COMBINE sugar and hot coffee in a large mixing bowl, stirring until sugar dissolves; stir in 1 cup milk. Cover and freeze 8 hours. LET thaw slightly in refrigerator; add remaining 1 cup milk. Beat at medium speed with an electric mixer until smooth. Garnish, if desired. Serve immediately. Substitute fat-free milk or fat-free half-and-half for regular milk or half-and-half if desired.

Cafe Mocha (non-alcoholic) - 1 oz. chocolate syrup, 1 shot espresso, milk, whipped cream, chocolate sprinkles. Mix syrup and espresso, then fill the remainder of the cup with foamed milk and top with whipped cream and chocolate sprinkles.

Café Mocha – 1 oz. Crème de Cacao (Brown), 1 oz. Kahlua, rest Hot Coffee. Pour liqueurs into a cup. Fill the rest of the cup (about 6 oz.) with coffee. Top with whipped cream and add brown sugar to your taste.

Café Mocha (non-alcoholic) - 1/3 cup Milk, 2/3 cup Hot Coffee, 2 tbsp.

Cafe Remy - Amaretto coffee beans, 1 tbsp. Vanilla extract, 1 tsp. Almond extract, 1 tsp. Cocoa powder, 1 tsp. Sugar. Brew coffee. Add flavorings, 1 tsp. chocolate and sugar per cup. Garnish with whipped cream, chocolate and red candy sprinkles, and a chocolate-covered strawberry on top.

Cafe Royal - 1 demitasse strong hot coffee, 1 lump sugar, 1 ½ ounces brandy. Hold a teaspoon over the coffee cup and place the sugar and brandy in the spoon. Light the brandy; when the flames begin to die down, pour into coffee.

Cafe Speciale - 4 tsp. chocolate syrup, 1/2 cup heavy cream, 3/4 tsp. cinnamon, 1/4 tsp. nutmeg, 1 tablespoon sugar, 1-1/2 cups extra-strength hot coffee. Put 1 tsp. chocolate syrup into each of 4 small cups. Combine cream. 1/4 tsp. cinnamon, nut meg and sugar. whip. Stir remaining 1/2 tsp. cinnamon into hot coffee. Pour coffee into cups. Stir to blend with syrup. Top with whipped cream. Serves 4.

Café Vienna – 2 cups (Viennese/dark roast) coffee, ½ cup Whipped Cream, Ground Cinnamon. Pour coffee in 2 cups. Top with whipped cream and some cinnamon or nutmeg. Serves 2 persons.

Caffè di Amaretto – 1 cup Hot Coffee, 1 oz. Amaretto. Put sugar in bottom of Irish coffee glass that has had its rim moistened and dipped in cinnamon sugar. Add brandy and liqueurs. fill 3/4 full with freshly brewed coffee. Top with whipped cream, toasted almond slices and a cherry.

Cajun Coffee - 3 cup Hot Strong Coffee, 6 tbsp. Molasses, 6 tbsp. Dark Rum (If Desired), Whipped Cream, Nutmeg (Freshly Ground). 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 tbsp. rum in each mug. Add coffee. Top with whipped cream; sprinkle with nutmeg. Do not stir before drinking.

Canadian Coffee - ¼ cup pure Maple syrup, ½ cup Rye (or Canadian) whiskey, 3 cups of hot, black, double strength coffee, (and for topping) ¾ cup whipping cream and 4 tsp. pure Maple syrup. To make topping, whip cream with maple syrup just up until soft mounds form and set it 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. Makes 4 servings.

Canalua Coffee - 1 shot of Brazilian cachaça, 1 shot of Kalua liquor, 3 shots of hot coffee with sugar, milk cream. Pre-heat an old fashion glass in hot water. Assemble the drink carefully. First put the cachaça, then the liquor and the coffee at last. Put the cream on the top, decorate with a strawberry, a mint cookie and a mint branch. Serve hot.

Cappuccino Royale - ½ cup Half-and-half, ½ cup Freshly brewed espresso, 2 tbsp. Brandy, 2 tbsp. White rum, 2 tbsp. Dark Crème de Cacao, Sugar. 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 Crème de Cacao to each cup. Rewhisk half-and-half and pour into cups. Sweeten to taste with sugar.

Cappuccino Shake - ¼ peeled orange, ¼ cup cooled espresso, 1 ½ cups chocolate ice cream, 6 tbsp. orange juice, ¼ cup whole milk. Coarsely chop the orange and combine it with the espresso, ice cream, orange juice, and milk in the blender. Blend until just smooth.

Capriccio – 1 tbsp. Sugar, 1 oz. Amaretto, ½ oz. Brandy, ½ oz. Crème de Café, rest Hot Coffee. Pour liqueurs and syrup into Irish coffee glass, and fill with coffee. Top with whipped cream and garnish with shaved chocolate and a cherry.

Cardamom-spiced Coffee - ¾ cup Ground Coffee, 2 2/3 cup Water, Ground Cardamom, ½ cup Sweetened Condensed Milk. 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.

Chocolate Almond Coffee - 1/3 cup Ground coffee, ¼ tsp. Freshly ground nutmeg, ½ tsp. Chocolate extract, ½ tsp. Almond extract, ¼ cup Toasted almonds, chopped. 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.

Chocolate Coffee Kiss - 1 ½ oz. Chocolate Syrup, ¾ oz. Coffee Liqueur, ¾ oz.

Chocolate Mint Coffee - 1/3 cup Ground coffee, 1 tsp. Chocolate extract, ½ tsp. Mint extract, ¼ tsp. Vanilla extract. 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

Chocolate Mint Coffee Float - ½ cup Hot coffee, 2 tbsp. Crème de Cacao liqueur, 1 Scoop Mint chocolate chip ice cream. For each serving combine ½ cup coffee and 2 tablespoons liqueur. Top with scoop of ice cream.

Chocolate Monkey - Blender, 2 scoops plain coffee ice cream, 3 tablespoons chocolate syrup, one banana (or a shot of banana flavored syrup or liqueur), one shot espresso, one shot kahlua (optional). Blend all ingredients together & enjoy!

Coconut Coffee - 2 cup Half-and-half, 15 oz Can cream of coconut, 4 cup Hot brewed coffee, whipped cream. 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.

Coffee ala Choccolata - To one cup freshly brewed coffee add 1 ounce Chocolate Mint Liqueur. Top with whipped cream and shaved chocolate. Serves 1.

Coffee Cola Float - 2 cups chilled extra strength coffee, 2 cups (1 pint) coffee ice cream, 2 cups (16 oz.) cola. Fill each of 4 glasses with ½ cup of coffee. Scoop ½ cup of ice cream into each glass and top with ½ cup cola.

Coffee Frappe - 1/2 cup extra-strength cold coffee, 1 cup light rum, 3 egg yolks, 6 tablespoons granulated sugar, 4 tablespoons whipped cream. Combine egg yolks and granulated sugar. Beat until frothy. Combine coffee and rum and add to sugar mixture, blending well, Pour into ice cube tray and allow to set. Serve in metal goblets, and garnish with whipped cream. Serves 4.

Coffee Frost - 1 cup freshly brewed coffee, 1/3 cup sugar, 1/3 cup brown sugar. Dissolve all sugar in the coffee and cool. Four into a metal tray or bowl and freeze until almost hard. Beat well, and freeze again to sherbet consistency. Turn into sherbet glasses, and top with whipped cream. Serves 4.

Coffee Glace - 1/2 cup extra-strength cold coffee, 1 cup light cream, 3 egg yolks, 6 tablespoons granulated sugar, 4 tablespoons whipped cream. Combine egg yolks and granulated sugar; beat until frothy. Combine coffee and light cream. and whip the mixture until smooth. Add coffee mixture to the sugar mixture, and pour into ice cube fray. Chill until thickened to sherbet consistency. Serve in metal goblets. and garnish with whipped cream. Serves 4.

Coffee Soda - ½ cup coffee, ice, ¼ carbonated water or cola, strip of lemon, lime, or orange peel. Pour coffee over ice and add carbonated water. Garnish.

Creamy Iced Coffee - 1 cup Chilled brewed coffee, made double-strength, 2 tbsp. Confectioners' sugar (rounded tablespoons), 3 cup Chopped ice. Combine the coffee, sugar, and ice, and blend until creamy.

Creamy Irish Coffee - 4 cup Strong fresh coffee, ¼ cup Sugar, ½ cup Irish whiskey, 1 cup Whipping cream, 2 tbsp. Sugar, 2 tbsp. Irish whiskey. Place 4 cups of strong fresh coffee in a saucepan with ¼ cup of sugar, or to taste. Add ½ 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 tbsp. each of sugar and Irish whiskey. Pour coffee into mugs or goblets and pipe or spoon flavored cream on top.

Curaçau Coffee - 1 shot of coffee liquor, 1 shot of curaçau, 1 orange skin. Put, in a small glass, the coffee liquor and the curaçau. Add some ice and shake lightly. Serve with the orange skin.

 

Danish Coffee - 8 cup Hot coffee, 1 cup Dark rum, ¾ cup Sugar, 2 Cinnamon sticks, 12 Cloves (whole). In a very large heavy saucepan, combine all the ingredients, cover and keep on low heat for 2 hours. Serve in coffee mugs.

Di Saronno Coffee - 1 oz Di Saronno Amaretto, 8 fl Coffee, Whipped cream. Blend Di Saronno Amaretto with coffee, then top with whipped cream. Serve in Irish Coffee mug.

Dinner Party Coffee - 3 cup Very hot decaffeinated, coffee, 2 tbsp. Sugar, ¼ cup Rum -- light or dark. Combine very hot coffee, sugar and rum in heated pot. Makes 4-6 demitasse.

Doublemint – 1 oz. Spearmint Schnapps, 1 dash Crème de Menthe (green), rest Hot Coffee. Pour schnapps into Irish coffee glass. Add coffee and stir. Top with whipped cream and add Crème de Menthe for color.

 

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Espresso Romano - ¼ cup Finely Ground Coffee, 1 ½ cup Cold Water, 2 Strips Lemon Peel. 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.

 

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Frappa - ½ cup fresh espresso, 2 ½ cups low fat milk, ¼ cup granulated sugar, 1 tbsp. dry pectin (Certo). Combine everything in a pitcher and stir until the sugar dissolves. Serve it cold. If desired, add cocoa powder to make it a mocha.

Frosty Miss - 1cup freshly brewed coffee, 1/4 cup sugar, 1/4 cup brown sugar, 1/2 tsp. almond extract. Dissolve regular and brown sugar in the coffee while still hot. Let cool. Add almond extract. and pour mixture into metal tray or bowl. Freeze until almost hard. Beat well, and freeze again to sherbet consistency. Turn into sherbet glasses; top with whipped cream and a cherry. Serves 4.

 

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Gaelic Coffee – Fresh black coffee, Scotch whiskey, Demerara (raw brown) sugar, Double (heavy) cream; whipped until slightly thick. 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.

German Coffee With Whipped Cream - 5 cup Hot Strong Coffee, Sugar (To Taste), Whipped Cream. Pour coffee in stemmed glasses and sweeten with sugar. Stir until sugar is dissolved. Top with whipped cream.

Godiva Irish Coffee - 1 ½ oz Godiva Liqueur, ¾ oz Irish Cream Liqueur, 4 oz Hot Coffee. Pour in mug. Stir. Garnish with whipped cream.

 

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Handicapper's Choice – 1 oz. Irish Whiskey, 1 oz. Amaretto, 5 oz. Hot Coffee. Pour whiskey and amaretto into Irish coffee glass and fill with hot coffee. Top with whipped cream.

Hot Kiss - ½ oz. Crème de Menthe (white), ½ oz. Crème de Cacao (white), 1 oz. Whiskey, 6 oz. Hot Coffee. Pour liqueurs and whiskey into Irish coffee glass. Add coffee and stir. Top with whipped cream and garnish with a chocolate covered mint

 

Ice Cream Parlor Mocha Sodas - 1/2 cup hot water coffee, 8 tsp. finely ground, 2 cups milk 4 scoops chocolate ice cream, 1 quart club soda, sweetened whipped cream or prepared, whipped topping. Place hot water in a medium-sized pitcher. Stir in coffee. finely ground into a powder texture, until dissolved. Stir in milk. Place 1 scoop or ice cream in each of 4 ice cream soda glasses. Pour coffee/milk mixture equally into each glass. Fill glasses almost to brim with club soda. Top with sweetened whipping cream or prepared whipped topping. Serves 4.

Iced Cinnamon Coffee - 4 cup Strong coffee, 1 3" stick cinnamon broken in pieces, ½ cup Heavy cream, Coffee syrup. 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.

Iced Mocha Cappuccino - 1 tbsp. Chocolate syrup, 1 cup Hot double espresso or very strong coffee, ¼ cup Half-and-half, 4 Ice cubes. 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.

Iced Mochacchino - ½ cup chilled Brewed espresso, 6 tbsp. Chocolate syrup, 1 tbsp. Sugar, ½ cup Milk, 1 cup Vanilla ice cream or frozen yogurt, ¼ cup softly whipped Heavy cream, 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.

Iced Orange Truffle Mocha - One shot espresso, one scoop cocoa, one shot caramel syrup, one shot orange juice, orange-flavored syrup or orange Liqueur, whole milk, tall glass filled with ice (cubed is best, and you can use coffee cubes if you want to keep the coffee flavor of your drink). Pour the milk into the glass with ice, filling it almost full. whisk the remaining ingredients together separate from the milk, then pour the mixture in with the milk. stir to blend everything together.

Iced Thai Coffee - 12-16 oz. strongly brewed or French pressed coffee (no flavored), one tablespoon sweetened condensed milk, one tablespoon brown sugar, dash each of cinnamon and ground cloves, half & half (optional), tall glass with ice. Mix into the hot coffee the sweetened condensed milk, brown sugar, cinnamon & ground cloves. Pour into the tall glass with ice, stirring to blend. Add half & half if desired.

Irish Cappuccino - 3 oz Bailey's Irish Cream, 5 oz Hot coffee, Dessert topping, 1 dash Nutmeg. 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.

Irish Coffee 1 – 1 ½ oz. Irish Whiskey, rest Hot Coffee. Pour whiskey into an Irish coffee glass, rimmed with sugar. Fill the rest of the glass with freshly brewed, hot coffee. Top generously with whipped cream.

Irish Coffee 2 - 1 jigger of Irish Whiskey, 2 tsp. of white sugar, 2/3 cup of hot coffee, 1/4 cup of heavy cream, lightly whipped. Preheat the glass with hot water. Dump the water and fill with hot coffee, add two cubes of sugar, and stir. Add a jigger of whiskey, and top with a collar of lightly whipped whipping cream.

Italian Coffee 1 - ½ oz. Amaretto, 1 ½ tbsp. Coffee Ice Cream, rest Hot Coffee. Pour amaretto into an Irish coffee glass. Fill the rest of the glass with coffee, but leave room in the glass to top your drink with the ice cream, and to sprinkle it with ground coriander.

Italian Coffee 2 - 1 cup Black coffee, 1 oz Amaretto, Whipped topping, 1 Maraschino cherry. Fill coffee mug or cup with hot coffee. Stir in amaretto. Top with pressurized dessert topping and cherry. Serve with teaspoon.

Italian Coffee With Chocolate - 2 cup Hot Strong Coffee, 2 cup Hot Traditional Cocoa, Whipped Cream, Granted Orange Peel, Combine ½ cup coffee and ½ cup cocoa in each 4 mugs. Top with whipped cream; sprinkle with orange peel.

 

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Jamaica Coffee – 1 oz. Coffee-flavored Brandy, ¾ oz. Light Rum, rest Hot Coffee. Pour brandy and rum into coffee mug. Fill with hot coffee. Add sugar to taste. Top with whipped cream and sprinkle with nutmeg.

 

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Kahlua Irish Coffee - 1 oz Kahlua, 1 oz Irish Whiskey, 1 cup Hot coffee, Whipped cream. Add Kahlua and whiskey to coffee and garnish with whipped cream.

Kahlua Kioki Coffee - 1 oz Kahlua, ½ oz Brandy, 1 cup Hot coffee, Whipped cream. Add Kahlua and brandy to coffee and garnish with whipped cream.

Kauai Nightcap – 1 oz. Tuaca, 1 oz. Grand Marnier, rest Hot Coffee. Pour liqueurs into a cup. Fill the rest of the cup (about 6 oz.) with coffee. Top with whipped cream and add brown sugar to your taste.

Kioki Coffee - 1 12-ounce preheated coffee mug, 1 cup French Roast brewed coffee, 1 jigger brandy, 1 jigger Kahlua coffee liqueur, ¼ cup lightly whipped cream. Pour hot coffee into the heated mug. Add the brandy, and Kahlua. Stir well to blend. Top with whipped cream.

Koloa Coffee – 1 oz. Brandy, 1 oz. Macadamia Nut Liqueur, rest Hot Coffee. Pour liqueurs into a cup. Fill the rest of the cup (about 6 oz.) with coffee. Top with whipped cream and add brown sugar to your taste.

Kona Nut – 1 oz. Kahlua, 1 oz. Frangelico, rest Hot Coffee. Pour liqueurs into a cup. Fill the rest of the cup (about 6 oz.) with coffee. Top with whipped cream and add brown sugar to your taste.

 

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Loco Cocoa Mocha - ¾ oz Kahlua, ½ cup Hot Hazelnut coffee, 1 tsp. Nestle Quick, 2 tbsp. Half and half -- (optional). Combine all ingredients in your favorite cup and stir Garnish with a donut of your choice.

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Maple Coffee - 1 cup Half-and-half, ¼ cup Maple syrup, 1 cup Hot brewed coffee, Sweetened whipped cream. 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.

Melya – Espresso, Honey, unsweetened cocoa. Brew espresso; for this purpose, a Bialetti-style stovetop will work. In a coffee mug, place 1 tsp. of unsweetened powdered cocoa; then cover a teaspoon with honey and drizzle it into the cup. Stir while the coffee brews; this is the fun part. The cocoa seems to coat the honey without mixing, so you get a dusty, sticky mass that looks as though it will never mix. Then all at once, presto! It looks like dark chocolate sauce. Pour hot espresso over the honey, stirring to dissolve. Serve with cream (optional). I have never served this cold but I imagine it would be interesting; I use it as a great hot drink for cold days, though, so all my memories are of gray skies, heavy sweaters, damp feet and big smiles

Mexican Coffee 1 - 1 large preheated brandy snifter, 10 ounces brewed coffee, 1 ½ jiggers Kahlua liqueur, ¼ cup lightly whipped coffee, dash of each of ground cinnamon and cocoa powder. Pour hot coffee in the heated brandy snifter. Add the liqueur and stir well. Top with whipped cream. Sprinkle with cinnamon and cocoa powder.

Mexican Coffee 2 – 1 oz. Coffee Liqueur, ½ oz. Tequila, 5 oz. Hot Coffee. Stir coffee liqueur and tequila in coffee cup, and add coffee. Top with whipped cream.

Mexican Spiced Coffee - ¾ cup firmly packed Brown sugar, 6 Cloves, 6 Julienne slices orange zest, 3 Cinnamon sticks, 6 tbsp. Coffee (NOT instant). 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.

Mexitaly Coffee - ¾ oz. Coffee Liqueur, ¾ oz. Amaretto, rest Hot Coffee. Dip rim of Irish coffee glass in cherry juice, then in cinnamon sugar. Pour liqueurs into glass and add coffee. Top with whipped cream and shaved chocolate.

Mint Patty – 1 oz. Crème de Menthe, 1 oz. Crème de Cacao, rest Hot Coffee. Pour liqueurs into a cup. Fill the rest of the cup (about 6 oz.) with coffee. Top with whipped cream and add brown sugar to your taste.

Mit Schlag (With Whipped Cream) - Brew a rich, strong cup of coffee. Top with a generous potion of fresh whipped cream. Optionally garnish with chocolate shavings or cinnamon sticks. Serves 1.

Mocha Frappe - 18 Ice cubes (up to 22), 7 oz chilled double strength coffee, ¼ cup Chocolate sauce (or syrup), 2 T Vanilla Syrup, Whipped Cream (garnish). 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 favorite ice cream. Makes one 16 oz frappe.

Mocha Frosteds - 1 cup freshly brewed coffee, 6 tablespoons chocolate syrup, 1 pint softened vanilla ice cream, 1 cup prepared cold coffee. Place hot coffee and chocolate syrup in blender container. Blend until smooth. Cool to room temperature. Pour into a medium howl. Add softened ice cream and cold coffee. With rotary beater, beat until smooth. Spoon into tall glasses, and serve immediately. Serves 4.

Mocha Mint - 1 cup cold coffee, 1 pint chocolate ice cream, 1/4 cup Crème de Menthe, very thin chocolate-mint wafers. Combine coffee, ice cream, and Crème de Menthe in blender container. Blend on low speed. Spoon into sherbet or wine glasses, and garnish each serving with a chocolate mint wafer. Serves 4.

 

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Nirvana Shake - 2 shots of espresso, 1/2 shot of amaretto syrup, 1 1/2 shots of chocolate syrup, 3 oz. liquid yogurt, 2 cups crushed ice. Blend all ingredients in a blender until smooth & serve in a 16 oz. glass topped with chocolate whipped cream.

 

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Orange Cinnamon Coffee - ¼ cup Ground coffee, 1 tbsp. Grated orange peel, ½ tsp. Vanilla extract, 1 ½ Cinnamon sticks. 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. Mix for eight 6 ounce servings.

 

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Pluto Coffee - 12 oz Fresh coffee, 2 oz Or more 151 Rum, 1 Large scoop whipped cream, 1 oz HagenDaz Liqueur or Baileys Irish Cream, 2 tbsp. Chocolate syrup. 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 ¾ of the way up. Add the HagenDaz or Bailey's Irish Cream. Stir. Top with the fresh whipped cream and drizzle chocolate syrup over all.

Praline Coffee - 3 cup Hot brewed coffee, ¾ cup Half-and-half, ¾ cup Firmly packed light brown sugar, 2 tbsp. Butter or margarine, ¾ cup Praline liqueur, sweetened whipped cream. 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.

Razzmatazz – 1 oz. Black Raspberry Liqueur, ½ oz. Crème de Cassis, ½ oz. Coffee Liqueur, rest Hot Coffee. Pour liqueurs into Irish coffee glass. Add coffee. Top with whipped cream and garnish with berries in season.

Ruedesheim Kaffe – 3 cubes Sugar, 1 ½ oz. Asbach Uralt (German) Brandy, rest Hot Coffee. Place sugar cubes in heatproof coffee cup. Add brandy and set aflame. Allow to burn for a good minute, then fill with coffee. Top with whipped cream and sprinkle with grated chocolate.

Russian Coffee – ½ oz. Coffee Liqueur, ½ oz. Hazelnut Liqueur, ¼ oz. Vodka, rest Hot Coffee. Pour liqueurs and vodka into Irish coffee glass. Add coffee. Top with whipped cream.

 

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Spanish Coffee – 1 oz. Spanish Brandy, rest Hot Coffee. Add coffee to brandy in mug and top with whipped cream.

Spanish Eyes – 1 oz. Kahlua, 1 oz. Rum, rest Hot Coffee. Pour liqueurs into a cup. Fill the rest of the cup (about 6 oz.) with coffee. Top with whipped cream and add brown sugar to your taste.

Spiced Hazelnut Cafe - One brewed pot of Hazelnut coffee, 1 tsp. cinnamon, ½ tsp. nutmeg, ½ tsp. cloves, 1/3 cup packed brown sugar, 1½ cups heavy cream, 1 Tbsp. brown sugar. Brew Hazelnut coffee with cinnamon, nutmeg, cloves. Stir in brown sugar. Top with heavy cream whipped with 1 Tbsp. brown sugar. Makes 12 5-ounce servings.

 

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Thai Iced Coffee - 6 tablespoons whole rich coffee beans (ground fine), 1/4 tsp. ground coriander powder 4 or 5 whole green cardamom pods (ground). 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 tsp. of sugar in an ounce of the coffee (it's easier to dissolve than if you put it right over ice). Add 5-6 ice cubes and pour coffee to within about 1" 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. To be totally cool, serve with Flexi-Straws and paper umbrellas... Alternatively, this version which comes from a newspaper article of many years ago simply calls for grinding two or three fresh cardamom pods and putting them in with the coffee grounds. Make a strong coffee with a fresh dark roast, chill it, sweeten and add half-and-half to taste. Makes 1 8-cup pot of coffee

Turkish Coffee 1 - ¾ cup Water, 1 tbsp. Sugar, 1 tbsp. Pulverized Coffee, 1 Cardamom Pod. 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.

Turkish Coffee 2 - one heaping teaspoon of very finely ground coffee (about 3oz of coffee), one heaping teaspoon of sugar. Turkish coffee is prepared using a little copper pot called raqwa. The trick of it is to heat it until it froths pour the froth into the coffee dup and heat it a second time. When it froths again, pour the rest into the cup. Use a heaping teaspoon of very finely ground coffee and, optionally, one heaping teaspoon of sugar (to taste). Add the sugar only just before boiling point. Turkish coffee without sugar is called sade, with a little sugar is "orta s,ekerli" and with lots of sugar is "c,ok s,ekerli". The grounds will settle to the bottom of the cup as you drink the coffee and towards the end, it'll start to taste bitter and the texture will be more like wet coffee grounds than a drink. As soon as this happens stop or your next sip will taste really, really bitter. Instead, turn your cup upside down on the saucer, and let someone read your fortune!

 

V

Vanilla Almond Coffee - 1/3 cup Ground coffee, 1 tsp. Vanilla extract, ½ tsp. Almond extract, ¼ tsp. Anise seeds. Place coffee in a blender or food processor fitted with a steel blade. In cup, combine remaining ingredients. With processor running, add flavorings. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator. Makes eight 6 ounce servings.

Viennese Coffee - 4 oz Semisweet Chocolate, 1 tbsp. Sugar, ¼ cup Whipping Cream, 4 cup Hot Strong Coffee, Whipped Cream, Grated Orange Peel. Melt chocolate in a heavy saucepan over low heat. Stir in sugar and whipping cream. Beat in coffee with a whisk, ½ cup at a time; continue to beat until frothy. Top with whipped cream and sprinkle with orange peel.

Vietnamese Iced Coffee - 2 to 4 tablespoons finely ground dark roast coffee (preferably with chicory), 2 to 4 tablespoons sweetened condensed milk (e.g., Borden Eagle Brand, not evaporated milk!), boiling water, Vietnamese coffee press, ice cubes. Place ground coffee in Vietnamese coffee press and screw lid down on the grounds. Put the sweetened condensed milk in the bottom of a coffee cup and set the coffee maker on the rim. Pour boiling water over the screw lid of the press; adjust the tension on the screw lid just till bubbles appear through the water, and the coffee drips slowly out the bottom of the press. When all water has dripped through, stir the milk and coffee together. You can drink it warm, try it over ice. If you can't find a Vietnamese coffee press, regular-strength espresso is an adequate substitute, particularly if made with French-roast beans or with a dark coffee with chicory.

 

W

White Russian Coffee - One brewed pot of French Vanilla or Crème Brulee coffee, 1 cup heavy cream, 1½ cups coffee flavored liqueur, Garnish: chocolate shavings, ground chocolate, or cocoa mixed with powdered sugar. Brew coffee, then stir into it heavy cream and liqueur. Top with garnish of ground chocolate or cocoa, or chocolate shavings. Makes 12 5-ounce servings.

 


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Last Updated on Saturday, 28 March 2009 15:20