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Archives for April 2008

Cafe Au Lait

Coffee with Milk

Ingredients:

  • 1 c Milk
  • 1 c Light cream
  • 3 tb Instant coffee
  • 2 c Boiling water

How To:

  1. Over low heat or in a double boiler, heat milk and cream till hot.
  2. Meanwhile, dissolve coffee in boiling water. Before serving, beat the milk mixture with rotary beater-till foamy.
  3. Pour milk mixture into one warmed pitcher or server, and coffee in another.
  4. To serve: Fill cups from both pitchers at the same time, making the streams meet en route.
  5. Makes 6 servings.

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:

  1. Place coffee and nutmeg in a blender or food processor fitted with a steel blade.
  2. In a cup, combine the remaining ingredients. With processor running, add flavorings.
  3. Stop the processor and scrape the sides of the container with a spatula.
  4. Process 10 seconds longer. Store in a refrigerator.
  5. Yields: Mix for eight 6-ounce servings

Black Forest Coffee

Ingredients:

  • 6 oz Freshly brewed coffee
  • 2 tb Chocolate syrup
  • 1 tb Maraschino cherry juice
  • Whipped cream
  • Shaved chocolate/chips
  • Maraschino cherries

How To:

  1. Combine coffee, chocolate syrup, and cherry juice in a cup; mix well.
  2. Top with whipped cream, chocolate shavings, and a cherry.

Arabian Coffee

Ingredients:

  • 1/2 liter (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:

  1. Mix all ingredients in a saucepan and heat until foam gathers on top.
  2. Do not pass through a filter.
  3. Stir it up before you serve it.

Alpine Carnival

Ingredients:

  • 2 tbs Instant coffee
  • 1 ts Vanilla
  • 2 tbs Brown sugar
  • 1 ts Water
  • 1 1/2 c Boiling water
  • ? 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.
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