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Baileys Irish Cream Coffee
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This drink can have a jigger of creme de cacao and ¼ teaspoon of Frangelico added to the glass, if desired.
1 12-ounce wine glass preheated
10 ounces medium roast brewed coffee
1 ½ jiggers Baileys Original Irish Cream
¼ cup heavy cream, whipped until stiff peaks form
Ground cinnamon (optional)
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Pour hot coffee into the heated glass.
Add the Baileys and mix well.
Top with a mound of whipped cream and a few dashes of cinnamon if desired.
Serves 1.
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Café Brulot
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1 large brandy snifter, preheated
1½ jiggers cognac
1 tsp sugar
1 or 2 whole cloves
1 stick cinnamon
1 strip each of orange and lemon peel
10 ounces medium roast brewed coffee
½ jigger Grand Marnier
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Put all ingredients except the coffee and the Grand Marnier in a small saucepan and warm gently over low heat for two minutes, or until the mixture becomes aromatic.
Stir in the coffee.
Strain into the warm brandy snifter.
Stir in the Grand Marnier.
Serves 1.
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Café Caribe
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6 tsp ground coffee
6-8 small brown sugar cubes
3 cinnamon sticks
3 cloves
4 cups water
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Heat all ingredients in a small pot to the boiling point.
Reduce heat to low and simmer for 15-20 minutes, or until the sugar cubes dissolve.
Pour into coffee mugs (use a strainer).
The longer the coffee simmers, the more the flavor will develop.
Makes 3-4 servings.
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Café Cocoa LOrange
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3 cups hot coffee, freshly brewed
¼ cup confectioners sugar
1 TBS unsweetened cocoa powder
1 cup heavy cream, chilled
Orange zest, for serving
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Sift the confectioner’s sugar with the cocoa.
Then beat the cream until fluffy, gradually adding the confectioner’s sugar mixture, and continuing to beat until thick.
Divide chocolate whipped cream evenly among 4 coffee cups or mugs and then pour coffee over the cream.
Do not stir.
Top each cup or mug with fresh orange zest and serve.
Makes 4 servings.
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Café de Olla
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A Mexican Drink.
6 TBS ground coffee
6 to 8 small brown sugar cubes
3 cinnamon sticks
3 cloves
4 cups water
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Heat all ingredients in a small pot to the boiling point.
Reduce heat to low and simmer for 15-20 minutes or until the sugar cubes dissolve.
Pour into coffee mugs using a strainer.
The longer the coffee simmers, the more the flavor will develop.
Makes 4 servings.
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Café Royal
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A very intensely flavored drink. It is also known as Café Gloria. The presentation should win oohs and aahs.
1 12-ounce wine glass, preheated
10 ounces French Roast brewed coffee
½ teaspoon granulated sugar
1 cube sugar
1 ½ jiggers brandy
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Pour the hot coffee in the heated wine glass.
Stir in the half teaspoon of sugar to dissolve.
Place the cube of sugar in a small, warmed bowl and add the brandy.
Ignite the brandy and immediately pour into the coffee, allowing the flames to burn off the alcohol.
Stir into the hot coffee.
Makes 1 serving.
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Chocolate Covered Cherry Coffee
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1 tsp chocolate syrup
1 tsp cherry syrup
½ TBS PurJava coffee concentrate
8 oz hot water
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Mix well and serve.
Serves 1.
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Chocolate Hazelnut Coffee
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1 12-ounce wine glass, preheated
10 ounces medium roast brewed coffee
1 jigger Godiva chocolate liqueur
1 jigger hazelnut liqueur
Whipped cream (optional)
Cocoa powder (optional)
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Pour the hot coffee in the heated wine glass.
Stir in the two liqueurs.
Top with whipped cream and sprinkle a dusting of cocoa powder on top.
Serves 1.
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Coffee Borgia
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1 cup of espresso coffee
1 cup of hot cocoa
Whipped cream
Orange peel
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Mix in equal proportions the espresso coffee and the cocoa (very hot).
Serve in coffee cups, and cover with whipped cream.
Add grated orange peel.
Serves 2.
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Coffee Punch
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Something a bit different for your next gathering:
2 quarts cooled strong brewed flavored or regular coffee
2 cups milk
½ cup sugar
1 TBS vanilla
½ gallon vanilla ice cream, softened
Whipped cream
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Combine coffee, milk, sugar and vanilla. Stir well.
Place in refrigerator and chill thoroughly.
Place ice-cream in large bowl.
Pour coffee mixture over ice-cream; stir gently.
Top with dollops of whipped cream.
Takes 2 hours 10 minutes (10 mins prep time, 2 hours ‘cook’ time).
Makes 1¼ gallons.
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Creamy Ice Coffee
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Cold coffee mixed with milk, half-and-half, and chocolate liqueur.
1 ½ quarts brewed flavored or regular coffee, room temperature
1 cup milk
1 cup half-and-half cream
1/3 cup white sugar
1 tsp vanilla extract
(Optional) 2 TBS creme de cacao or rich chocolate syrup
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In a pitcher, combine cooled coffee, milk and half-and-half.
Stir in sugar, vanilla and creme de cacao (or syrup).
Chill in refrigerator until ready to serve.
Serve over ice.
Prep Time approximately 10 minutes.
Makes 8 servings.
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Flavored Frozen Coffee Shake
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18-22 ice cubes, crushed
7 ounces chilled double strength coffee
2 TBS granulated sugar
2 TBS vanilla, raspberry, hazelnut or your favorite flavored syrup
Whipped cream for garnish
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Place ice, coffee, sugar and your favorite flavored syrup in a blender.
Blend until smooth.
Pour into a large glass.
Garnish with whipped cream.
Serves 1.
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Frangelico Coffee
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1 12-ounce wine glass, preheated
10 ounces full city roast brewed coffee
1 ½ jiggers Frangelico liqueur
¼ cup lightly whipped cream
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Pour hot coffee in the heated wine glass and stir in the Frangelico.
Top with the whipped cream.
Serves One.
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Harvest Coffee Cider
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Different but very good.
¼ cup favorite ground coffee
¼ tsp ground cinnamon
¼ cup firmly packed brown sugar or honey
1 cup apple juice
3 cups cold water
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Place coffee and cinnamon in brew basket of coffee maker.
Place sugar and apple juice in carafe of coffee maker.
Add water to coffee maker; brew.
When brewing is complete, stir until well mixed.
Serve without milk.
Prep time 10 minutes, brew time 10 minutes, total time 20 minutes.
Makes 6 servings.
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Kioki Coffee
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A drink blending strong coffee with the combined kick of brandy and Kahlua.
1 12-ounce coffee mug, preheated
1 cup French Roast brewed coffee
1 jigger brandy
1 jigger Kahlua or other good quality coffee liqueur
¼ cup lightly whipped cream
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Pour hot coffee into the heated mug.
Add the coffee, brandy, and Kahlua and stir well.
Top with whipped cream.
Makes one serving.
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Maple Rum Iced Coffee
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¼ cup whipping cream
1 cup double-strength coffee, cooled to room temperature
¼ cup half and half
3 TBS pure maple syrup
1½ TBS dark rum
Maple sugar sprinkles or brown sugar
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Whip cream to soft peaks, set aside.
Combine coffee, half-and-half, maple syrup and rum.
Fill a tall glass with ice.
Pour coffee mixture over ice.
Top with whipped cream.
Garnish with sugar sprinkles, if desired.
Makes one serving.
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Mexican Chocolate Creamy Iced Coffee
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1 cup whipping cream, divided
6 TBS chocolate syrup
2 TBS sugar
¾ tsp ground cinnamon
3 cups double-strength coffee, cooled to room temperature
Ground cinnamon
Chocolate-covered coffee beans, if desired
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Whip ½ cup cream to soft peaks, set aside.
Combine remaining ½ cup cream, syrup, sugar and ¾ tsp ground cinnamon in a pitcher or bowl.
Stir in coffee until sugar dissolves.
Fill 4 glasses with ice; pour coffee mixture over ice.
Top with whipped cream and sprinkle with cinnamon.
Garnish with coffee beans.
Makes 4 servings.
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Mexican Coffee
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This drink can also have the added punch of two tablespoons of your favorite tequila, but be prepared for the results because the drink will quickly go to your head.
1 large brandy snifter, preheated
10 ounces medium roast brewed coffee (a Mexican or Guatemalan works well)
1 ½ jiggers Kahlua liqueur
¼ cup lightly whipped coffee
dash of each of ground cinnamon and cocoa powder
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Pour hot coffee in the heated brandy snifter and stir in the liqueur.
Top with whipped cream, cinnamon and cocoa powder.
Serves one.
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Mexican Mocha
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1 ½ cups strong coffee
4 tsp chocolate syrup
¾ tsp cinnamon
¼ tsp nutmeg
1 TBS sugar
½ cup whipping cream
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Put 1 teaspoon of chocolate syrup into each cup.
Mix whipping cream, ¼ teaspoon of the cinnamon, nutmeg, and sugar.
Whip until you have soft peaks.
Place the last ½ teaspoon of cinnamon into coffee, and stir.
Pour coffee into cups, stir to mix in chocolate syrup.
Top with whipped cream mixture.
Serves 4.
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Peppermint Mocha Coffee
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6 cups freshly brewed coffee
4 squares semisweet baking chocolate
1½ cups hot milk
1 tsp peppermint extract
8 peppermint sticks
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Pour the coffee into a large saucepan.
Add the chocolate squares.
Cook on low heat for 5 minutes until chocolate is melted stirring occasionally.
Add milk and peppermint extract stirring until well blended.
Pour into eight cups and garnish each with a peppermint stick.
Makes 8 servings.
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Thai Iced Coffee
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6 TBS fine ground whole, rich coffee beans
¼ tsp Coriander, ground
4-5 Cardamom, pods, whole green
Ground sugar
Whipping cream
Crushed Ice
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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 teaspoons of sugar in an ounce of the coffee.
Add 5-6 ice cubes and pour coffee to within about 1 inch 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.
Serves 4.
