- One cup strong coffee
- One cup of hot cocoa
- Two shot amaretto
Makes two cups. Top with whipped cream if desired. For a non-alcoholic version replace the amaretto with two drops almond flavoring and one drop of brandy flavoring.
Add steamed milk (150-170 F) to a freshly drawn shot of espresso (some like to add the shot of espresso last). Finish with a quarter inch of foamed milk. Pour slowly into the center of the cup. If desired, sprinkle with chocolate or cinnamon.
Start with a long pour of mocha syrup to thoroughly coat the bottom of the cup. Follow with a shot of espresso and then add steamed milk (150-170 F). Crown with a generous scoop of whipped cream and lightly sprinkle with sweet ground cocoa.
Place a lump of sugar cube on a spoon and hold over a cup of hot black coffee. Pour an ounce of bourbon through the lump, which in turn runs into the coffee. Light the soaked sugar cube and let it burn out. Stir and serve.
Caramel Fudge Latte
Its basically a latte, except its got equal amounts of espresso and caramel fudge latte (not that weak syrup stuff). Best way to do this is put the caramel into your dosing pitcher when dosing, then stir it up and pour it into either a glass of hot milk (white or chocolate) or a glass of cold milk & ice. For some reason it tastes real good with skim milk... the whole milk and caramel together is almost too much.
Chocolate Covered Espresso Beans
- 1 bag of espresso beans or your favorite roasted coffee beans
- 1 bag of nestle chocolate chips
- 1 sheet of wax paper
Place the sheet of wax paper over a cookie sheet. Place the espresso beans about 1/2 inch apart. Melt the chocolate either in a pan on the stove or in a microwave safe dish in the microwave. Spoon the melted chocolate over the beans and set them in the fridge to harden. For a more chocolaty bean let the first coat of chocolate dry then put on another coat.
- Juice from one half of med sized orange in large cup.
- Place several squares of semi- to sweet chocolate in cup.
- Pour dark roast coffee over top. Stir well to melt chocolate.
- Can also use two shots of espresso and rest of cup dark roast coffee.
In the coffee growing parts of Mexico, people make coffee extract. Just leave your freshly ground coffee soaking in cold water for about 3 days and then strain and bottle. Keeps for ages and can be used for drinks or cooking. Used for "cafe con leche" i.e. with hot milk for breakfast. Use about 2 liters to a kilo but you can vary it depending on your taste.
- Bring 4 cups water to a boil.
- Stir in 4 cups sugar. Cook until sugar dissolves.
- Add 2 ounces good instant coffee.
- Bring to a simmer, DO NOT BOIL, till dissolved.
- Put a whole vanilla bean in a gallon jug.
- Pour in one fifth bourbon and add coffee mixture.
- Cap and let set for one month.
- Pour into interesting bottles.
- 1/2 cup coffee
- Ice cubes
- 1/4 carbonated water or cola
- Strip of lemon, lime, or orange peel
Pour coffee over ice and add carbonated water. Garnish.
Heat fresh water over an open campfire. Add one fist-full of coffee for each cup of water. Bring to a boil and then add a splash of cold water to settle the grounds. There is no such thing as strong coffee, only weak people.
- 3 or 4 cups of ice depending on consistency liked
- 2 shots of cappuccino (shot glass)
- 3 1/2 shots of Hersheys chocolate syrup
- 1/2 cup of 2% whole milk
Blend together until ice is liquefied.
In an Irish coffee type mug, add 1/2 oz of vanilla syrup, 1/2 oz of caramel syrup. Add hot milk so it floats over the syrup, than add 1 shot of espresso so it floats over the milk. Add whip cream and top it off with fine pink sugar.
Iced Chocolate Latte
- A tall glass filled with ice
- 4-5 oz. Of double brewed coffee
- 2 tbsp. Sugar
- a good long squirt of chocolate syrup
- 1/4-1/2 cup of whole milk (as much or as little as you like)
- whipped cream (optional)
- cinnamon (optional)
Start with making some strong coffee by brewing 6-7 oz. of coffee and then pouring it back into your coffee maker and brewing it again. This may not be good for some coffee makers. You will loose some water in the process, producing 4-5 oz. of coffee. Add French Vanilla or Creme Br Lee for the coffee flavors. Add the sugar, syrup, and the milk to the coffee; stir well. Poor the coffee over the ice in a tall glass and top with whipped cream or foamed milk; lastly, sprinkle a dash of cinnamon on top.
- Fill a glass with ice
- 2 oz. espresso
- 6 oz. steamed milk
- whipped cream, optional
Fill the glass with ice, add steamed milk and pour espresso gently down the side of the glass. Top with whipped cream if desired
Brew double strength - using twice as much coffee or half as much water. This allows for the heat of the coffee melting the ice cubes. African coffees are really good iced!
- 1 teaspoon sugar or 3 cubes or sugar
- 1 jigger of Bushmills' Irish Whiskey
- 2/3 cup of coffee
- 1/4 cup of heavy cream, lightly whipped
Preheat the glass with hot water. Dump the water and fill with hot coffee, add three cubes of sugar, and stir. Add a jigger of Irish whiskey, and top with a collar of lightly whipped whipping cream. For best results use a dark roasted coffee. Try Some African coffees.
- 1/2 oz Baily's
- 3/4 oz Frangelica
Fill with coffee and top with whipped cream.
- 1/2 oz brandy
- 1/2 oz Kahlua
- 1/4oz light creme de cacao (or dark)
Fill with coffee, top with whipped cream and garnish with a cherry or nutmeg.
- 3/4 oz. Tequila
- 3/4 oz. Kahlua
- 1/2 cup heavy cream, whipped
Add liquor to a heated cup, fill with coffee, and then top off with whipped cream.
Mexican Coffee (non-alcoholic)
- 1 cinnamon stick
- 1 tbs brown sugar
- 1 heaped tbs ground coffee beans, espresso style
- 1 cup water
- Thickened cream
Put sugar, cinnamon and water into a saucepan, and slowly bring to the boil. Remove from heat, drop in coffee. Strain into cup then add a dollop of cream.
Milky Way Cappuccino
- 2 shots of espresso
- 1 shot of chocolate syrup
- 1 shot of caramel syrup
Pour coffee and flavorings into cup, fill with steamed milk. Top with foam.
Mint Mocha Frapp
- 1/2 cup double brewed coffee
- 2-3 cups crushed ice
- 1 cup milk
- 2-3 squirts of chocolate syrup
- 3 small mint patties (like a york peppermint patty)
- 1tbs sugar
Make your coffee, with the sugar in it, put it in the freezer for about 30 minutes. Put the peppermint patties in the microwave for about 20-30 seconds, you'll now have a chocolate goo, put about 4-5 tbs of milk in the goo, and mix it together, put it back in the microwave for another 10 seconds. Now take the liquid part and pour it into the chilled coffee. Pour the coffee into a blender along with the milk, chocolate syrup, and ice, and blend till smooth.
Mocha Hazelnut Cappuccino or Latte
- half an ounce of mocha (chocolate)
- half an ounce of hazelnut
- 1, 2, or 3 shots of espresso
- steamed and frothed milk
- 12 oz, calls for one shot of espresso, half an oz of mocha, half of hazelnut
- 16 oz, two shots of espresso, 1 oz of mocha, 1 oz of hazelnut
- 20 oz, three shots of espresso, 1 and a half oz, mocha and hazelnut
Latte or cappuccino? Latte more milk than froth, cappuccino more froth than milk. If you like strong coffee Cappuccino is better, because it has less milk and vice versa.
After you've decided what size you would like, put it together with the flavors and steamed milk.
New Mexico Spice Coffee
Brew 12 cups at a time and make it strong so your basic stock is up to you. Mix Arabica coffee beans ground to espresso consistency and add 1 heaping teaspoon of ground cinnamon and 3/4 teaspoon vanilla extract into the grinds before brewing. After brewing, serve latte style with a little sugar for those who need it.
- 1/4 oz Tia Maria
- 1/4 oz Baily's
- 1/4 0z Grand Marnier
- 1/4 oz Frangelica
- 1/4oz dark creme de cacca
- Note: 1 shot = 1.5 ounces
Fill with coffee, top with whipped cream and garnish with cinnamon.
A Night In Florida
- 1 1/2 teaspoons Kahlua
- 1 1/2 teaspoons Grand Marnier
- 1 1/2 teaspoons Bailey's Original Irish Cream
- 1 1/2 teaspoons Frangelico
- 3/4 cup coffee
- 1/4 cup heavy cream, lightly whipped
- Grated orange peel, for garnish
Combine the Kahlua, Grand Marnier, Bailey's Original Irish Cream, and Frangelico in a glass. Add the coffee and top with whipped cream. Garnish.
Palo Alto Iced Kahlua Coffee
- 8 Cups Coffee, Brewed and cooled to room temp.
- 1 14 oz. Can Sweetened Condensed Milk
- 1 Cup Kahlua or Coffee Liqueur
- 2 Cups Half-And-Half
- 4 Cups Ice Cubes
In a large pitcher mix 4 cups coffee with sweetened condensed milk, then add remaining ingredients except for ice. Fill individual stemmed glasses with ice and serve with whipped cream if desired. Serves 8.
Premium Spanish Coffee
- 3/4 oz. Kahlua
- 1/4 oz. Triple Sec
- 1/2 oz. Bacardi 151 Proof Rum
- Whipping Cream (Preferably heavy)
Rim a snifter with sugar. Add 151 and Kahlua to glass and lay on its side. Light and rotate glass until sugar is caramelized all the way around. Then stand glass up and add Triple Sec(can be done while still flaming). Add coffee leaving about an inch and a half to the top. Blend whipping cream until slightly thickened (or for convenience, use whipped cream from a can over the top)and pour slowly on top allowing it to float. Top with a sprinkle of cinnamon and nutmeg. It's a labor intensive drink, but well worth it.
Raspberry Avalanche - (Raspberry white chocolate mocha)
- white chocolate powder (sweet)
- 1 shot espresso
- steamed milk
- raspberry syrup
- whipped cream (optional)
Steam milk and make espresso as normal. Put chocolate and shot and raspberry syrup into cup and stir thoroughly. Add milk and stir some more. Add whipped cream if desired. Enjoy!
Pour 2/3 cup of coffee into a heated mug. Add 1 tablespoon of white creame de menthe, 1 tablespoon Kahlua, and 1/2 teaspoon Drambuie. Top with whipped cream.
- chocolate syrup
- instant mocha coffee
- peppermint schnapps or Baileys Irish cream
- candy cane
- whipped cream
- confectionery sugar
Thickly coat the bottom of the biggest mug you can find. Then add some instant mocha flavored coffee (or a package of hot cocoa and half full mug of coffee). Make sure you have made room for 1 1/2 oz of peppermint schnapps (Baileys Irish Cream is also nice ) To finish this now requested creation of mine, add a candy cane and top of with whipped cream and confectionery sugar.
Spice Orange Coffee
- 1 tsp. fresh grated orange peel
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 5 whole Cloves
- Regular amount of your usual coffee
Add the above ingredients together and brew as normal. To Serve... Place a slice of orange in the bottom of the mug. Pour in coffee and add sugar and cream to taste. Top with whip cream and sprinkle on a dash of cinnamon and nutmeg.
- 1/2 oz light creme de cacao
- 1/2 oz Amaretto
- 1/4 oz Kahlua
Fill with coffee, top with whipped cream and dribble Creame De Menthe on top.
When grinding Your coffee, add one cardamom seed for each cup.
- 1 oz Vandermint (this is mint chocolate flavored)
- 1/4 oz dark creame de cacao
Fill with coffee, top with whipped cream and garnish with a cherry.
Turkish Coffee - Method 1
For each cup of coffee, put three ounces of water in a sauce pan and bring to a boil over low heat. For each serving, stir in 1 heaping teaspoon of espresso grind coffee (the finest grind) and 1 teaspoon of sugar. When the coffee boils to a thick froth, remove the pan from the heat and stir. Repeat the boiling, frothing, and stirring again. Boil the coffee a third time and then serve. NOTES:
- An Arabian Mocha Sanani blend is the best coffee for this method.
- Do NOT over-boil - do NOT let the water start roiling.
- Although a sauce pan may be used, the traditional method uses a ibrik, a long-handled, tapered brass or copper Turkish coffee pot.
- When serving, first spoon a small amount of coffee into each preheated cup for good luck. Then fill the cups.
Turkish Coffee - Method 2
Always put Turkish Coffee grounds one full of teaspoon, to pot then add cup per people water then start to boil at simmer heat, after bubbles come up, fill half of the cups, boil once more, then serve to the cups, this helps the special cream/bubbles of the Turkish coffee to be still, if you boil it many times you will end with clear dark water of no blend or cream. The special pot used boiling is named as 'cezve', 'ibrik' is many centuries ago - used as water pot.
- skim milk
- vanilla flavoring
- deep, hard bean, Colorado chilled Brazilian beans
Begin by preparing a latte as normal, but before steaming the milk, do this: mix half skim milk and half vanilla flavoring until completely blended. Add one tsp sugar to this and then steam. Pour liquid into espresso and then put the thick foam on top. Garnish with a dash of cinnamon.
Viennese Coffee - From Vienna's coffeehouses:
- 2 cups coffee, preferably Viennese another dark roast
- 1/2 cup heavy cream, whipped
- Ground cinnamon, nutmeg, or cloves
Pour the coffee into 2 cups and top them off with a large dollop of whipped cream. Sprinkle with cinnamon, nutmeg, or cloves.