Ingredients:
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
How To:
Combine sugar and water; boil till sugar dissolves. Reduce heat to simmer & simmer 1 hour. LET COOL. Stir in vodka & vanilla. Pour up.
Ingredients:
2 1/4 c Cold freshly brewed coffee
2 c Milk
2 c Crushed ice
Sugar (opt)
How To:
Blend ingredients. Add sugar and continue blending until frothy. Pour over ice.
Ingredients:
8 c Hot water
3 tb Instant coffee granules
1/2 c Coffee liqueur
1/4 c Creme de Cacao liqueur
3/4 c Whipped cream
2 tb Semi-sweet chocolate, grated
How To:
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.
Ingredients:
1 1/2 oz Godiva Liqueur
3/4 oz Irish Cream Liqueur
4 oz Hot Coffee
How To:
Pour in mug. Stir. Garnish with whipped cream.
Ingredients:
5 c Hot Strong Coffee
Sugar (To Taste)
Whipped Cream
How To:
Pour coffee in stemmed glasses and sweeten with sugar. Stir until sugar is dissolved. Top with whipped cream.
Ingredients:
Black coffee; freshly made
Scotch whiskey
Demerara (raw brown) sugar
Double (heavy) cream; whipped until slightly thick
How To:
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.
Ingredients:
2 Scoops vanilla frozen yogurt divided
1/2 c Milk
1 T Hershey's choc. milk mix
1 1/2 t Instant coffee granules
How To:
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.
Ingredients:
1/4 c Powder non-dairy creamer
1/3 c Sugar
1/4 c Dry instant coffee
2 TB cocoa
How To:
Place all ingredients in mixer, beat at high until well blended. Store in air tight jar Mix 1 1/2 TBS mix with 3/4 cup hot water.
Ingredients:
2 c Nestlé’s quick
2 c powdered coffee creamer
1/2 c Powdered sugar
3/4 ts Cinnamon
3/4 ts Nutmeg
How To:
Mix all ingredients & Store in air tight jar. To make, mix 4 tsp with one cup hot water
Ingredients:
1/4 c Finely Ground Coffee
1 1/2 c Cold Water
2 Strips Lemon Peel
How To:
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.
Ingredients:
1 tb Instant coffee
1 1/2 tb Instant hot chocolate
1/2 oz Irish cream liqueur
3/4 c Boiling water
1/4 c Whipped cream
How To:
In an Irish coffee glass, place all ingredients except for the whipped cream. Stir until well
mixed, and garnish with whipped cream.
Ingredients:
3 c Very hot decaffeinated
Coffee -- instant O.K.
2 tb Sugar
1/4 c Rum -- light OR dark
How To:
Combine very hot coffee, sugar and rum in heated pot. Makes 4-6 demitasse for 4-6.
Double as needed.
Ingredients:
1 oz Di saronno amaretto
8 fl Coffee
Whipped cream
How To:
Blend Di Saronno Amaretto with coffee, then top with whipped cream. Serve in Irish
Coffee mug.
Ingredients:
2 c Milk
2 tb Sugar
2 ts Instant coffee
3 tb Vanilla ice cream
Strong coffee; cold
How To:
Add ingredients in blender in order given and mix at high speed for 5 minutes or until blended. Pour into frosted glass.
Ingredients:
8 c Hot coffee
1 c Dark rum
3/4 c Sugar
2 Cinnamon sticks
12 Cloves (whole)
How To:
In a very large heavy saucepan, combine all the ingredients, cover and keep on low heat for about 2 hours. Serve in coffee mugs.
Ingredients:
1 c Chilled brewed coffee, made double-strength
2 tb Confectioners' sugar (rounded tablespoons)
3 c Chopped ice
How To:
Combine the coffee, sugar, and ice, and blend until creamy.
Ingredients:
4 c Strong fresh coffee
1/4 c Sugar
1/2 c Irish whiskey
1 c whipping cream
2 tb Sugar
2 tb Irish whiskey
How To:
Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste. Add 1/2 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 tb each of sugar and Irish whiskey. Pour coffee into mugs or goblets and pipe or spoon flavoured cream on top.
Ingredients:
3 c Chilled double-strength coffee
1 tb Sugar
1 c Half and half
4 Scoops (1 pint) coffee ice cream
3/4 c Chilled club soda
Sweetened whipped cream, 4
Maraschino cherries,
Chocolate curls or cocoa, for garnish, optional
How To:
Combine the coffee and sugar blend in the half and half fill 4 soda glasses halfway with the coffee mixture, add a scoop of ice cream and fill the glasses with soda. Garnish as desired with whipped cream, cherries, chocolate curls or cocoa
Ingredients:
2 c Brewed espresso
1/4 c Sugar
1/2 ts Ground cinnamon
How To:
In a saucepan over medium heat, simmer all ingredients just to dissolve. Place mixture in a metal dish, cover and freeze for at least 5 hours, stirring the outer frozen mixture into the centre every half hour, until firm but not solidly frozen. Just before serving, scrape the mixture with a fork to lighten the texture. Makes 4 (1/2 cup) servings.
Ingredients:
2 c Half-and-half
15 oz Can cream of coconut
4 c Hot brewed coffee
Sweetened whipped cream
How To:
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.
Ingredients:
1/2 c Hot coffee
2 tb Crème de cacao liqueur
1 Scoop Mint chocolate chip ice cream
How To:
For each serving combine 1/2 cup coffee and 2 tablespoons liqueur. Top with scoop of ice cream.
Ingredients:
1/3 c Ground coffee
1 ts Chocolate extract
1/2 ts Mint extract
1/4 ts Vanilla extract
How To:
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
Ingredients:
2 tb Instant coffee
1/4 c Sugar
1 ds Salt
1 oz Squares unsweetened chocolate
1 c Water
3 c Milk
Whipped cream
How To:
In saucepan combine coffee, sugar, salt, chocolate, and water; stir over low heat until
chocolate has melted. Simmer 4 minutes, stirring constantly. Gradually add milk, stirring constantly until heated. When piping hot, remove from heat and beat with rotary beater until mixture is frothy. Pour into cups and sail a dollop of whipped cream on the surface of each. Makes 6 servings.
Ingredients:
1/3 c Ground coffee
¼ ts Freshly ground nutmeg
½ ts Chocolate extract
½ ts Almond extract
¼ c Toasted almonds, chopped
How To:
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
Ingredients:
3/4 c Ground Coffee
2 2/3 c Water
Ground Cardamom
1/2 c Sweetened Condensed Milk
How To:
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.You can add on creem on top if you like.
Ingredients:
1 c Skim milk
1 1/2 ts Instant coffee
2 pk artificial sweetener
2 dr Brandy or rum flavouring
1 ds Cinnamon
How To:
In a blender, combine milk, coffee, sweetener and extract. Blend until coffee is dissolved.Serve with a dash of cinnamon. For a hot drink, pour into a mug and heat in a microwave
