Fireside Coffee Mix-Flavored Coffee Creamer
Frozen Cappuccino
Gaelic Coffee
German Coffee With Whipped Cream
Godiva Irish Coffee
Homemade Coffee Liqueur
Hot Baja Coffee
Iced Cafe Au Lait
Iced Cinnamon Coffee
Iced Coffee
Iced Mocha Cappuccino
Iced Mochacchino
Instant Coffee-swiss Style Mocha Mix
International Cappuccino Coffee Mix
Irish Cappuccino
Irish Coffee Whiskey
Irish Coffee Crème de Menthe
Irish Coffee Kahlua
Irish Coffee Milkshake
Irish Coffee Mix--flavored Coffee Creamer
Italian Coffee
Italian Coffee With Chocolate
Italian Mocha Espresso
Kahlua Coffee
Kahlua Kioki Coffee
Loco Cocoa Mocha
Maple Coffee
Mexican Spiced Coffee
Mocha Coffee
Mocha Frappe
Nightcap Coffee Mix
Orange Cinnamon Coffee
Original Irish Coffee
Pluto Coffee
Praline Coffee
Turkish Coffee
Vanilla Almond Coffee
Viennese Coffee
Viennese Spiced Coffee
West Indies Coffee
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Fireside Coffee Mix--Flavored Coffee Creamer
2 c Nestlé’s quick
2 c Powdered coffee creamer
1/2 c Powdered sugar
3/4 ts Cinnamon
3/4 ts Nutmeg
Flavored Coffees
1/4 c Powder nondairy creamer
1/3 c Sugar
1/4 c Dry instant coffee
2 TB cocoa
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Place all ingredients in mixer, beat at high until well blended. Store in air tight jar Mix 1 1/2 TBS mix w/ 3/4 cup hot water.
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Viennese Coffee
20 servings
Scant 2/3 cup dry instant coffee
2/3 cup sugar
3/4 cup powdered nondairy creamer
1/2 tsp cinnamon dash each of ground allspice, cloves, and nutmeg.
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Mix all ingredients & Store in air tight jar. To make mix 4 tsp with one cup hot water.
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Flavored Coffees (mocha)
1/4 c Powder nondairy creamer
1/3 c Sugar
2 tb Cocoa
1/4 c Dry instant coffee
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Place all ingredients in mixer, beat at high until well blended. Mix 1 & 1/2 TB mix w/ 3/4 cup hot water. Store in air tight jar.
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Frozen Cappuccino
2 Scoops vanilla frozen yogurt divided
1/2 c Milk
1 T Hershey's choc. milk mix
1 1/2 t Instant coffee granules
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Place 1 scoop frozen yogurt, milk, chocolate milk mix and coffee granules in food processor or blender. Process 30 seconds or until smooth. Pour into tall glass; top with remaining scoop of frozen yogurt.
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Gaelic Coffee
Black coffee; freshly made
Scotch whiskey
Demerara (raw brown) sugar
Double (heavy) cream; whipped until slightly thick
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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.
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German Coffee With Whipped Cream
5 c Hot Strong Coffee
Sugar (To Taste)
Whipped Cream
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Pour coffee in stemmed glasses and sweeten with sugar. Stir until sugar is dissolved. Top with whipped cream.
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Godiva Irish Coffee
1 1/2 oz Godiva Liqueur
3/4 oz Irish Cream Liqueur
4 oz Hot Coffee
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Pour in mug. Stir. Garnish with whipped cream.
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Homemade Coffee Liqueur
4 c Sugar
1/2 c Instant coffee
3 c ;Water
1/4 ts Salt
1 1/2 c Vodka, high-proof
3 tb Vanilla
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Combine sugar and water; boil till sugar dissolves. Reduce heat to simmer & simmer 1 hour. LET COOL. Stir in vodka & vanilla. Pour up.
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Hot Baja Coffee
8 c Hot water
3 tb Instant coffee granules
1/2 c Coffee liqueur
1/4 c Creme de Cacoa liqueur
3/4 c Whipped cream
2 tb Semi-sweet chocolate, grated
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In slow-cooker, combine hot water, coffee, and liqueurs. Cover and heat on LOW 2-4 hours. Ladle into mugs or heat-proof glasses. Top with whipped cream and grated chocolate
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Iced Cafe Au Lait
2 1/4 c Cold freshly brewed coffee
2 c Milk
2 c Crushed ice
Sugar (opt)
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Blend ingredients. Add sugar and continue blending until frothy. Pour over ice.
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Iced Cinnamon Coffee
4 c Strong coffee (use 2 to 4 teaspoons instant to 1 c Boiling water
1 3" stick cinnamon, broken in pieces
1/2 c Heavy cream
Coffee syrup
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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.
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Iced Coffee
1/4 c Coffee; instant, regular or decaffeinated
1/4 c Sugar or low calorie sweeten
1 l Milk; cold
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Dissolve instant coffee and sugar in hot water. Stir in 1 liter of cold milk and add ice. For mocha flavor, use chocolate milk and reduce the sugar to taste. For single serving: dissolve 1 tbsp of instant coffee and 2 tsp sugar in 1 tbsp hot water. Add 1 cup of cold milk and stir.
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Iced Mocha Cappuccino
1 tb Chocolate syrup
1 c Hot double espresso or very strong coffee
1/4 c Half-and-half
4 Ice cubes
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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.
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Iced Mochacchino
1/2 c Brewed espresso, chilled
6 tb Chocolate syrup
1 tb Sugar
1/2 c Milk
1 c Vanilla ice cream or frozen yogurt
1/4 c Heavy cream, softly whipped
Cinnamon, chocolate curls or cocoa powder for garnish
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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.
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Instant Coffee-swiss Style Mocha Mix
1/2 c Instant coffee granules
1/2 c Sugar
2 tb Cocoa
1 c Nonfat dry milk powder
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Combine all and mix well. Store mix in an airtight container. For each serving: place 1 tbsp. + 1 tsp. of mix into a cup. Add 1 cup boiling water and stir well.
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International Cappuccino Coffee Mix
6 ts Instant coffee
4 tb Unsweetened cocoa
1 ts Ground cinnamon
5 tb Sugar
Whipped cream
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To make a cup of coffee use 1 tablespoon of mixture and place in large mug; pour 1 1/2 cups boiling water over and stir. Top with whipped cream. To make a smaller cup just cut mixture down to 1/2 tablespoon and 3/4 cup boiling water. Serves 10-12.
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Irish Cappuccino
3 oz Bailey's Irish Cream
5 oz Hot coffee
Dessert topping, pressurized
1 ds Nutmeg
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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.
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Irish Coffee Whiskey
3/4 c Warm Water
2 tb Irish Whiskey
Dessert Topping from a pressurized can
1 1/2 ts Instant Coffee Crystals
Brown Sugar To Taste
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In a nonmetal mug combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Top with pressurized dessert topping.
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Irish Coffee Crème de Menthe
1 1/2 fl Bushmills Irish whiskey
1 ts Brown sugar (optional)
1 ds Creme de menthe, green
1 x Strong fresh coffee
1 x Whipped cream
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Pour whiskey into Irish coffee cup and fill to 1/2 inch from top with coffee. Add sugar if wanted and mix. Top with whipped cream and drizzle creme de menthe on top. OPTIONAL - May rim cup with sugar.
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Irish Coffee Kahlua
2 oz Kahlua or coffee liqueur
2 oz Irish Whiskey
4 c Hot coffee
1/4 c Whipping cream, whipped
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Pour one-half ounce coffee liqueur in each cup. Add one-half ounce Irish Whiskey to each cup. Pour in steaming freshly-brewed hot coffee and stir. Gently spoon two heaping tablespoonfuls of whipped cream on top of each. Serve HOT. Serves 4
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Irish Coffee Milkshake
1/2 c Skim milk
1/2 c Plain low-fat yogurt
2 ts Sugar
1 ts Instant coffee powder
1 ts Irish whiskey
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In blender at low speed, blend all ingredients about 30 seconds. Pour into glass.
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Irish Coffee Mix--flavored Coffee Creamer
1 pk Butter mints, crushed
2 c Chocolate malt mix
1/2 c Nestlé’s quick
2 c Powdered coffee creamer
Italian Coffee
1 c Black coffee
1 oz Amaretto
Whipped topping
1 Maraschino cherry
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Fill coffee mug or cup with hot coffee. Stir in amaretto. Top with pressurized dessert topping and cherry. Serve with teaspoon.
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Italian Coffee With Chocolate
2 c Hot Strong Coffee
2 c Hot Traditional Cocoa
Whipped Cream
Granted Orange Peel
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Combine 1/2 cup coffee and 1/2 cup cocoa in each 4 mugs. Top with whipped cream; sprinkle with orange peel.
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Italian Mocha Espresso
1 Cup instant coffee
1 Cup sugar
4 1/2 Cup nonfat dry milk
1/2 Cup cocoa
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Stir ingredients together. Process in a blender until powdered. Use 2 Tablespoons to one small cup of hot water. Serve in demitasse cups. Makes about 7 cups of mix.
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Kahlua Coffee
6 c Hot coffee
1 c Chocolate syrup
1/4 c Kahlua
1/8 ts Ground cinnamon
Whipped cream
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Combine coffee, chocolate syrup, Kahlua, and cinnamon in a large container; stir well. Serve immediately. Top with whipped cream. Yield: 7 1/2 cups.
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Kahlua Kioki Coffee
1 oz Kahlua
1/2 oz Brandy
1 c Hot coffee
1 x Whipped cream
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Add Kahlua and brandy to coffee and garnish with whipped cream.
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Loco Cocoa Mocha
3/4 oz Kahlua
1/2 c Hot coffee -- HAZELNUT
1 ts Nestle Quick
2 tb Half and half -- (optional)
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Combine all ingredients in your favorite cup and stir Garnish with a donut of your choice.
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Maple Coffee
1 c Half-and-half
1/4 c Maple syrup
1 c Hot brewed coffee
Sweetened whipped cream
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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.
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Mexican Spiced Coffee
3/4 c Brown sugar, firmly packed
6 Cloves
6 Julienne slices orange zest
3 Cinnamon sticks
6 tb Coffee (NOT instant)
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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.
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Mocha Coffee
1 c Instant coffee crystals
1 c Hot chocolate or cocoa mix
1 c Non-dairy creamer
1/2 c Sugar
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Combine all ingredients; mix thoroughly. Store in a tightly- covered jar. To serve; put 1-1/2 to 2 tablespoons into a cup or mug. Stir in boiling water to fill cup. Makes 3-1/2 cups coffee mix or about 25 or more servings.
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Mocha Coffee Mix
1/4 c Powdered nondairy creamer
1/3 c Sugar
1/4 c Dry instant coffee
2 tb Cocoa
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Place all ingredients in mixer, beat at high until well blended. Mix 1 1/2 T mix with 3/4 c. hot water. Store in airtight jar. 14 servings.
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Mocha Frappe
18 Ice cubes (up to 22)
7 oz Double strength coffee, chilled
1/4 c Chocolate sauce (or syrup)
2 T Vanilla Syrup
Whipped Cream (garnish)
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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
Nightcap Coffee Mix 2/3 c Non dairy coffee creamer 1/3 c Instant coffee granules 1/3 c Granulated sugar 1 ts Ground cardamom 1/2 ts Ground cinnamon
Combine all ingredients in a medium bowl; stir until well blended. Store in airtight container. Yields 1 1/3 cups coffee mix To serve: spoon 1 heaping tablespoon coffee mix into 8 ounces hot water. stir until well blended.
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Orange Cinnamon Coffee
1/4 c Ground coffee
1 tb Grated orange peel
1/2 ts Vanilla extract
1 1/2 Cinnamon sticks
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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 Yields: Mix for eight 6 ounce servings
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Original Irish Coffee
1 c Coffee, fresh brewed
3 x Sugar cubes
3 tb Irish whiskey (1 jigger)
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Pour coffee into large mug. Add sugar and stir to dissolve. Add whiskey and stir to combine. Top with whipped cream and serve.
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Pluto Coffee
12 oz Fresh ground coffee, preferably chocolate mint, or Swiss chocolate
2 oz Or more 151 Rum
1 Large scoop whipped cream
1 oz Haagen-Dazs Liqueur or Baileys Irish Cream
2 tb Chocolate syrup
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Fresh grind the coffee. We use either the Swiss chocolate or the chocolate mint coffee. Brew. 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 3/4 of the way up. Add the Haagen-Dazs or Bailey's Irish Cream. Stir. Top with the fresh whipped cream and drizzle chocolate syrup over all.
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Praline Coffee
3 c Hot brewed coffee
3/4 c Half-and-half
3/4 c Firmly packed Lt.Brown sugar
2 tb Butter or margarine
3/4 c Praline liqueur
Sweetened whipped cream
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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.
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Turkish Coffee
3/4 c Water
1 tb Sugar
1 tb Pulverized Coffee
1 Cardamom Pod
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Combine water and sugar in 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.
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Vanilla Almond Coffee
1/3 c Ground coffee
1 ts Vanilla extract
1/2 ts Almond extract
1/4 ts Anise seeds
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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 Yields: mix for eight 6 ounce servings.
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Viennese Coffee
4 oz Semisweet Chocolate
1 tb Sugar
1/4 c Whipping Cream
4 c Hot Strong Coffee
Whipped Cream
Grated Orange Peel
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Melt chocolate in a heavy saucepan over low heat. Stir in sugar and whipping cream. Beat in coffee with a whisk, 1/2 cup at a time; continue to beat until frothy. Top with whipped cream and sprinkle with orange peel
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Viennese Coffee Mix
2/3 c (scant) dry instant coffee
2/3 c Sugar
3/4 c Powdered nondairy creamer
1/2 ts Cinnamon
ds Ground allspice
ds Cloves
ds Nutmeg
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Mix all ingredients & store in airtight jar. Mix 4 ts. with 1 c. hot water.
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Viennese Spiced Coffee
1/3 c Instant coffee
3 tb Sugar
8 Whole cloves
3 Inches stick cinnamon
3 c Water
Whipped cream
Ground cinnamon
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Combine 1/3 cup instant coffee, 3 tablespoons sugar, cloves, stick cinnamon, and water. Cover, bring to boiling. Remove from heat and let stand, covered, about 5 minutes to steep. Strain. Pour into cups and top each with spoonful of whipped cream; dash lightly with cinnamon. Fun to serve with cinnamon sticks as muddlers. Makes 4 to 6 servings.
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West Indies Coffee
3 1/2 c Milk
1/4 c Instant coffee
1/4 c Brown sugar
1 ds Salt
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Bring milk just to boiling. Pour over coffee, brown sugar, and salt, stirring to dissolve. Serve in mugs. Makes between 4 and 5 servings.
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