Coffee Recipez

Preparing a good cup of coffee should be easy - you're simply combining ground beans with water until the brew is drinkable. But the variations in technique are almost infinite - and the quality depends on sure-handed knowledge.

Different coffee models will require different techniques, but here are a few helpful tips for all makes:

Coffee is perishable. Make a cup as soon as possible after opening the jar or packet.

Coffee can pick up odors. Maintain the unique taste by storing coffee in an air-tight container. To keep it fresh for even longer some people recommend you to put it in the fridge or freezer (others say never put the coffee in the fridge or freezer - the choice is really up to you!).

Measure the coffee and water accurately; two level teaspoons of coffee to six ounces water.

Be sure your coffee is fresh and your coffeemaker is clear. The lime deposits that build up in the pot can be removed with a strong solution of vinegar and water.

Choose the correct grind for your machine. Draw fresh water from the cold tap.

Hot water can pick up impurities in the pipes, and water that has been sitting loses its oxygenation. Make sure your water is hot, but not boiling, for the best mix of grind and water.

Remove the brew basket containing the grounds immediately. Don't keep the coffee in the brewer or on a hot plate for more than forty-five minutes.

To brew a pot of delicious iced coffee, use 3 ounces of quality coffee per

64 ounces of water. (The coffee-to-water ratio can be adjusted for taste,

different types of brewing equipment, and pot size.) Final yield will be

approximately 60 ounces of brewed coffee. Allow coffee to cool after

brewing. Keep it refrigerated if not to be used within two hours. Keep it

covered to retain freshness. (To brew extra-strength coffee, use an

additional amount of ground coffee with the same amount of water used for

regular-strength coffee.)

1/4 cup Instant Coffee

1/4 cup Sugar

1/4 cup Boiling Water

4 cups Milk

Mix together until coffee and sugar is dissolved. Add milk. Shake well. Using a blender or milk shake maker produces a very foamy drink. Serve in coffee mug.

2 tsp. Kahlua®

Coffee

Mix together in a glass and chill before serving.

1 oz. Cream de Cacao

0.5 oz. Kahlua®

0.5 oz. Cherry Brandy

Cream

In a lowball glass, over ice, combine the liquors. Add cream to top off the mixture and stir.

6 oz. Coffee

2 oz. Bailey's Irish Cream®

2 oz. Kahlua®

Splash Frangelico

Pour coffee over crushed ice,or small ice cubes,in blender. Add all other ingredients and blend on high speed until desired consistency.

Its basically a latte, except its got equal amounts of espresso and caramel

fudge latte (not that weak Torani 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. Of course you can also substitute some ice cream for the

milk and throw it all in a blender also. Without a doubt the tastiest espresso

drink of all time.

Gives 1 Glass

Ingredients ice or ice cream as required sugar

½-1 tblsp coffee essence/instant coffee powder cold milk

If using ice or ice cream, put into jug and add coffee essence. Mix briskly then

gradually whisk in the milk. Add sugar to taste.

Make some extra strong coffee with 6 to 8 tablespoons

dark roast and 1/2 cup boiling water, then mix with

2 tsp. sweetened condensed milk and pour over ice.

60 ounces dark roasted coffee, brewed

2 ounces simple sugar syrup*

8 ounces milk

Add simple sugar syrup to coffee, and cool mixture. Pour into pitcher and

store in refrigerator until ready to serve. Add milk when coffee has

cooled. Serve over ice. Serves 8 to 10.

Brew 4 cups coffee. Combine with 1 cup milk, or cream, and 1 teaspoon rum

flavoring. Chill. Pour over cracked ice in tall glasses, and add ice-cold

sparkling water. Sweeten with simple sugar syrup,* and stir gently. Serves

6.

*Simple Sugar Syrup-Simmer together equal quantities of sugar and water

for about five minutes until sugar is dissolved. Cool. Store in a covered

jar in the refrigerator. This keeps indefinitely and is the best way to

sweeten coffee drinks.

1 tray (2 cups) ice cubes

1/2 cup water

2 tablespoons instant coffee

1 tablespoon liquid chocolate (like to make choc. milk with)

1 can FAT FREE sweetened condensed milk

food processor

In the food processor, crush the ice cubes

Heat the 1/2 cup water in the microwave and add

the instant coffee and liquid chocolate syrup

and stir and pour into the food processor.

Then add the can of condensed milk and blend until smooth.

It's not only great but it's FAT FREE, too.

SERVES ONE-TWO.

1 cup cold, strong-brewed coffee

1 cup 2% milk

1 cup chocolate ice cream

2 Tblsp. granulated sugar

3 Tblsp. malted-milk powder

To "strong-brew" for iced coffee recipes:

Start with your regular recipe and increase the coffee by 1/2

If you use 2 scoops for a 4 cup maker, increase to 3 scoops.

Place all ingredients in a blender

and blend at a high speed until smooth.

Serve in tall 12 oz. glasses.

SERVES TWO.

3 Tblsp. sugar dissolved in 1/4 cup hot water

1 tsp. vanilla extract

3 Tblsp. heavy cream

1 cup no-fat vanilla-flavored frozen yogurt

5-6 FRESH mint leaves, minced

1 sprig of FRESH mint

3-4 chocolate-coated coffee beans

Allow sugar-water mixture to chill thoroughly.

Fresh mint must be used or the results will be disappointing.

Place coffee, sugar-water mixture, vanilla extract, heavy cream

frozen yogurt and freshly minced mint leaves in blender.

Process until the mixture is thick and creamy. Pour into a

tall, chilled glass with ice and garnish with a sprig of

fresh mint and top with the chocolate-coated coffee beans.

SERVES ONE.

3 Tblsp. brown sugar dissolved in 1 shot of hot Espresso

1 shot of chilled expresso

1 ripe banana

2/3 cup none fat frozen vanilla yogurt

2 Tblsp. cashew butter or crunchy peanut butter

1/4 cup canned coconut cream

1-5 strips of dried, sweetened mango, chopped

2-3 Brazil nuts, chopped

1/2 tsp. shredded coconut

few dashes good quality sweetened cocoa powder

Chill the brown sugar-espress misture.

Place the chilled express, banana, brown sugar-espresso mixture,

yogurt and cashew butter in a blender.

Process until smooth and thick.

Add dried mango and Brazil nuts and stir to blend.

Pour into a tall chilled glass and top with coconut and dust with cocoa powder.

SERVES ONE

2/3 cup cream,

1 1/2 cups strong sweetened coffee,

4 scoops coffee ice cream,

1 bottle coke.

Stir cream into coffee, fill 4 glasses 1/2 full,

add scoop of ice cream to each and top with coke.

SERVES ONE

Place in a blender and process until smooth and frothy,

1/2 cup chilled, brewed Columbian or Mexican coffee

1 1/4 cup Ben and Jerry's Coffee Toffee Crunch ice cream

2 Tablespoons caramel or amaretto syrup

1/3 cup plain sparkling mineral water

Pour into a chilled, tall glass. Top with 1/4 cu sweetened whipped cream

and 1 Tablespoons toasted, chopped almonds.

SERVES ONE

2 1/2 Cups Chopped Ice

2 Shots espresso

4 tablespoons of Chocolate Mix (see recipe)

4 teaspoons Hershey's Cocoa Powder

3 teaspoons Vegetable Oil

3 teaspoons Sugar

1/4 cup sugar

Whipped Cream

2 Cups Milk

1/4 Cup half and half or 1/4 cup whipping cream

1 teaspoon Vanilla Extract

Chocolate Mix-

Mix all ingredients together, until the chocolate is thick, then refrigerate for

a little while.

The Drink-

First, blend together the espresso, and the Milk. When that is well mixed, add

the sugar, and let this blend for about a minute. Add in Justin's Chocolate, and

blend for 2 minutes. Add in 1 teaspoon vanilla extract, and half and half or

whipping cream. When this is semi-thick, add in the ice. Blend for 30 seconds,

or until ice is well chopped up. Pour into glass, leaving about 1/2 inch from

top. put whipped cream on top. Enjoy.

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.

Coffee (6 teaspoons per cup)

Powdered Malt Extract (2 teaspoons per cup)

Drinking Chocolate (3 teaspoons per cup)

Chocolate-Coffee Swirl Ice-cream (1 tablespoon per cup)

Put powdered ingredients in bottom of tall, chilled glass. Add just enough

boiling water to cover powdered ingredients. Mix until thick paste forms. 3/4

fill glass with milk. Add ice-cream. Stir vigorously till paste and milk mix.

Sit down (DO NOT TAKE THIS STEP LIGHTLY). Drink.

Fill a glass with ice

2 oz. espresso

1 oz. Chocolate Syrup

5 oz. steamed milk

whipped cream, optional

Fill the glass with ice, add steamed milk. Mix espresso with syrup and pour

gently down the side of the glass. Top with whipped cream if desired.

Serves 8

2.5 cup black coffee - Brew a little bit stronger than you would usually

drink. (A personal-size coffee maker will make this much.)

2/3 cup milk

1.5 tbsp of brown sugar (darker is better)

5 tbsp of chocolate syrup

1/4 tsp of cinnamon

!Remember - cold and frozen is the name of the game! Brew the coffee and let it

freeze solid. Once it is frozen, put the milk, chocolate syrup, brown sugar, and

cinnamon into a blender. Blend ingredients until well mixed. Place the blender

into the freezer to chill. Do not let it freeze solid. Meanwhile, remove the

frozen coffee and chip it into small slivers. An ice shaver does this really

well. Take out the blender and add the shaved coffee to it. Blend the mixture

until it is completely blended. You may have to help the blender out by stirring

the top portion of the mix. Place blender back into freezer to chill some more.

Serves 2 large (drinking glass) servings, or 4 small (coffee mug) size servings.

1 or two teaspoons of instant coffee

sugar, water and ice cubes

milk

Frappe coffee is widely consumed in parts of Europe and Latin America especially in summer. Originally it was made with cold espresso. Nowadays it is prepared in most places by shaking into a shaker 1-2 teaspoons of instant coffee with sugar, water and ice-cubes and it is served in a long glass with ice, milk to taste and a straw. The important thing is the thick froth on top of the glass

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.

2 to 4 tablespoons finely ground dark roast coffee (preferably with chicory)

2 to 4 tablespoons sweetened condensed milk (e.g., Borden Eagle Brand, not evaporated milk!)

Boiling water

Vietnamese coffee press

Ice cubes

Place ground coffee in Vietnamese coffee press and screw lid down on the grounds. Put the sweetened condensed milk in the bottom of a coffee cup and set the coffee maker on the rim. Pour boiling water over the screw lid of the press; adjust the tension on the screw lid just till bubbles appear through the water, and the coffee drips slowly out the bottom of the press.

When all water has dripped through, stir the milk and coffee together. You can drink them like this, just warm, but I prefer it over ice, as ca phe sua da. To serve it that way, pour the milk-coffee mixture over ice, stir, and drink as slowly as you can manage. I always gulp mine too fast.

Brew coffee & let cool. Fill ice trays with coffee & freeze. (This is a great idea when you make a pot of coffee & have a good amount left over).

Fill cup with coffee ice cubes & pour over with freshly brewed coffee. Add milk & sugar to taste.

Follow above instructions. Replace milk with steamed milk.

Place ice cube coffee in blender & add 2 to 3 scoops of chocolate ice cream. Blend ingredients. Serve with whipped cream & chocolate shavings.

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

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.

1 tb Chocolate syrup

1 c Hot double espresso or very strong coffee

1/4 c Half-and-half

4 Ice cubes

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.

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

2 1/4 c Cold freshly brewed coffee

2 c Milk

2 c Crushed ice

Sugar (opt)

Blend ingredients. Add sugar and continue blending until frothy. Pour over ice.

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

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

2 c Brewed espresso

1/4 c Sugar

1/2 ts Ground cinnamon

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 center 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.

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.

1/2 c Hot coffee

2 tb Creme de cacao liqueur

1 Scoop Mint chocolate chip ice cream

For each serving combine 1/2 cup coffee and 2 tablespoons liqueur. Top with scoop of ice cream.

1 c Cold water

2 tb Ground espresso coffee

1/2 ea Cinnamon stick (3" long)

4 ts Creme de cacao

2 ts Brandy

2 tb Whipping cream, chilled

1 ea Grated semisweet chocolate

Make espresso with water and coffee. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool slightly. Add creme de cacao and brandy, and stir gently. Pour into demitasse cups. Whip the cream, and float a dollop on top of each cup. Garnish with grated chocolate or chocolate curls. Multiply proportions by six and it's perfect for a party. Serves 2

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. I recommend French Vanilla or Crème Brùlèe for the coffee

flavors. Add the sugar, syrup, and the milk to the coffee; stir well. (I find

that this order works best.) 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.

Use 1 cup dark roast coffee. Pour over cracked ice or ice cubes in tall

glass with seltzer (without salt) or carbonated mineral water. Serves 1.

Iced Cafe Au Lait

1 cup brewed coffee

1 cup chilled skim milk

1 tablespoon nondairy whipped topping

Pinch of ground cinnamon

1/2 teaspoon vanilla

Combine vanilla and milk with coffee. Pour the mixture over ice, and top

with whipped topping and a pinch of ground cinnamon. Serves 2.

Use 1 cup coffee. Pour over cracked ice, or ice cubes, with 1 teaspoon

honey in glass. Dust with ground cinnamon and ground nutmeg. Serves 1.

Treats With Spirit

Nonalcoholic flavorings can be substituted for alcoholic ingredients

1/2 cup extra-strength cold coffee

1 cup light rum

3 egg yolks

6 tablespoons granulated sugar

4 tablespoons whipped cream

Combine egg yolks and granulated sugar. Beat until frothy. Combine

coffee and rum and add to sugar mixture, blending well, Pour into ice

cube tray and allow to set. Serve in metal goblets, and garnish with

whipped cream.

Serves 4.

1 pint coffee ice cream

2 tablespoons finely ground coffee

1/2 cup light rum

4 to 6 scoops vanilla ice cream

Instant coffee powder

Spoon coffee ice cream into blender container. Add rum and coffee that

has been finely ground to a powdery texture. Blend on high speed until

creamy smooth. Pour into tall glasses, adding a scoop of vanilla ice

cream to each glass. Sprinkle lightly with instant coffee powder. Serve

with long-handled spoons and soda straws. Serves 4-6.

4 to 5 cups prepared cold coffee

1/2 teaspoon Angostura bitters

1/2 teaspoon vanilla extract

2 tablespoons sugar

Pour cold coffee into an ice cube tray, and freeze until firm. Stir

bitters, vanilla extract, and sugar into remaining coffee. Fill tall

glasses with frozen coffee cubes. Place a long teaspoon in each glass to

prevent glass from crackling if adding hot coffee. Pour in remaining

coffee, and serve immediately. Serves 4.

1 cup prepared cold coffee

1 cup milk

2 squares semisweet chocolate, melted

2 tablespoons brandy

Freeze coffee in an ice cube tray. Combine frozen cubes with milk,

chocolate, and brandy in blender container. Blend until frothy. Serve at

once. Serves 2.

1/2 ounce Kahlua

1/2 ounce Amaretto

6 ounces chilled coffee

2 scoops chocolate ice cream

Put ingredients in blender, and mix well until smooth. Top with whipped

cream and chocolate shavings. Serves 2.

1 cup freshly brewed coffee

1/3 cup sugar

1/3 cup brown sugar

Dissolve all sugar in the coffee and cool. Pour into a metal tray or

bowl and freeze until almost hard. Beat well, and freeze again to

sherbet consistency. Turn into sherbet glasses, and top with whipped

cream. Serves 4.

1cup freshly brewed coffee

1/4 cup sugar

1/4 cup brown sugar

1/2 teaspoon almond extract

Dissolve regular and brown sugar in the coffee while still hot. Let

cool. Add almond extract and pour mixture into metal tray or bowl.

Freeze until almost hard. Beat well, and freeze again to sherbet

consistency. Turn into sherbet glasses; top with whipped cream and a

cherry. Serves 4.

4 teaspoons chocolate syrup

1/2 cup heavy cream

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 tablespoon sugar

1-1/2 cups extra-strength hot coffee

Put 1 teaspoon chocolate syrup into each of 4 small cups. Combine cream.

1/4 teaspoon cinnamon, nutmeg and sugar. whip. Stir remaining 1/2

teaspoon cinnamon into hot coffee. Pour coffee into cups. Stir to blend

with syrup. Top with whipped cream. Serves 4.

1/2 cup hot water

8 teaspoons finely ground coffee

2 cups milk

4 scoops chocolate ice cream

1 quart club soda

Sweetened whipped cream or prepared whipped topping

Place hot water in a medium-sized pitcher. Stir in coffee. finely ground

into a powder texture, until blended. Stir in milk. Place 1 scoop or ice

cream in each of 4 ice cream soda glasses. Pour coffee/milk mixture

equally into each glass. Fill glasses almost to brim with club soda. Top

with sweetened whipping cream or prepared whipped topping. Serves 4.

1/2 cup extra-strength cold coffee

1 cup light cream

3 egg yolks

6 tablespoons granulated sugar

4 tablespoons whipped cream

Combine egg yolks and granulated sugar; beat until frothy. Combine

coffee and light cream and whip the mixture until smooth. Add coffee

mixture to the sugar mixture, and pour into ice cube tray. Chill until

thickened to sherbet consistency. Serve in metal goblets and garnish

with whipped cream. Serves 4.

1 cup freshly brewed coffee

6 tablespoons chocolate syrup

1 pint vanilla ice cream, softened

1 cup prepared cold coffee

Place hot coffee and chocolate syrup in blender container. Blend until

smooth. Cool to room temperature. Pour into a medium howl. Add softened

ice cream and cold coffee. With rotary beater, beat until smooth. Spoon

into tall glasses, and serve immediately. Serves 4.

2 teaspoons finely ground coffee

1/4 cup skim milk

2 egg whites

1/2 teaspoon salt

Low-calorie sugar substitute

(equal to 1/4 cup sugar)

1/8 teaspoon almond extract

1/4 cup finely chopped almonds

4 ounces non dairy whipped topping, thawed

Dissolve finely ground coffee in milk. Beat egg whites with salt until

foamy. Gradually beat in sugar substitute until mixture forms stiff.

shiny peaks. Blend in coffee/milk mixture, almond extract and chopped

almonds. Fold in dietetic whipped topping. Spoon into individual parfait

glasses; garnish with additional chopped almonds if desired. Freeze

until firm. Serves 6.

1 cup cold coffee

1 pint chocolate ice cream

1/4 cup creme de menthe

Very thin chocolate-mint wafers

Combine coffee, ice cream, and creme de menthe in blender container.

Blend on low speed. Spoon into sherbet or wine glasses, and garnish each

serving with a chocolate mint wafer. Serves 4.

Coffee Coke Float

2/3 cup cream, 2/12 cups strong sweetened coffee,

4 scoops coffee ice cream, 1 bottle coke.

Stir cream into coffee, fill 4 glasses 1/2 full,

add scoop of ice cream to each and top with coke.

1 cup Cold Coffee

1 oz. Tia Maria®

1 oz. Milk

1 oz. Malibu Coconut Rum

Serve over ice, top with instant coffee.

4 oz. Coffee

1.5 tsp. Simple Syrup

1 oz. Kahlua®

1 oz. Cream

1.5 oz. Vodka

1 Scoop Ice Cream

Combine all (except ice cream) with ice; shake. Strain, add ice and the ice cream.

1.333 oz. Irish Cream

1.333 oz. Coffee

Fill with milk and stir thoroughly

1 oz. Brandy

1 oz. Port

1 tsp. Powdered Sugar

1 Whole Egg

2 tsps. Light Cream

Nutmeg

Shake all ingredients (except nutmeg) with ice and strain into a whiskey sour glass. Sprinkle nutmeg on top and serve.

3/4 oz. Coffee Brandy

3/4 oz. White Creme de Menthe

3/4 oz. Light Cream

Shake all ingredients with ice, strain into an old-fashioned glass over ice cubes, and serve.

1 bag of espresso beans

1 bag of nestle chocolate chips

1 sheet of wax paper

This is an easy recipe! 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. Once they're

hard, eat 'em up as you like! They taste great as a topping for ice cream, or

just as candy.

***Suggestion*** -after the first layer of chocolate dries, put

on another coat, this gives you a thicker chocolate layer and tastes even

better.