1. Frappuccino (Serve-up: 1)
Ingredients:
- 1 teaspoonful sugar.
- 1/4 teaspoonful dry pectin.
- 1/4 cup cold 2% milk.
- 3/4 cup espresso coffee.
Flavors:
- Unsweetened cocoa or quick drink mix (1 teaspoonful).
- 1 Tablespoonful of liquid coffee flavorings (vanilla, hazelnut, almond, almond roca, raspberry, Irish crème).
- 1 Teaspoonful liquid baking flavoring (i.e. cinnamon, praline, etc.).
PREPARATION
Mix 3/4 of hot coffee with 1 teaspoonful of sugar at low speed with blender to allow the sugar to dissolve. Pour cold milk and add the ingredients (dry pectin) and choice of flavorings (vanilla, hazelnut, almond, almond roca, raspberry, Irish crème) and liquid baking flavorings (i.e. cinnamon, praline, etc.), Mix together for 1 minute and serve-up.
2. Mocha Coconut Frappuccino (Serve-up for 1)
Ingredients:
- 1/2 cup coconut in shreds.
- 3/4 cup strong coffee (ice-cold).
- 1 cup low-fat milk.
- 1/3 cup Hershey’s Chocolate Syrup.
- 3 tablespoons sugar.
- 2 cups ice.
- 1/2 cup beaten cream, tin canned.
PREPARATION:
Pre-heat the oven at 300 degrees. Spread the coconut shreds on the baking plate and toast it in the oven. Mix the coconut every 10 min. till the time it turn brownish. Allow it cool off. Formulate a double strong coffee by adding twice (two tablespoonful) of the coffee required. Make it ice cold and combine it with milk, the toasted brownish turned coconut, 1/3 cup of the Hershey’s chocolate syrup and 3 tablespoonful of sugar.
Mix it for about 20 seconds till the time the sugar melts completely. Top it up with ice and mix it till the time the drink becomes softer. Dispense the drinks equally in to two glasses and it is ready. Beatify each glass with beaten cream, sprinkled chocolate and bits of the toasted coconut remains. Insert a straw into each glass and it is ready to drink.
3. Iced Constantine Coffee (Serve-up for 8)
Ingredients:
- 6 cups dark roast brewed coffee.
- 4 cinnamon sticks, crushed into small pieces.
- 1/2 teaspoon floored cardamom.
- 2/3 cup honey.
- Ice cubes
- Half-and-half, milk, or 2%.
PREPARATION:
Blend the coffee and the crushed cinnamon pieces. Brew the coffee-cinnamon mix with water by the traditional brewing method. Top it up with cardamom with honey to the hot coffee and stir till the time honey dissolves. Cover it up and allow it to cool.
Fill large glasses with ice cubes and pour 2/3 cup cooled coffee into each glass. Add the half-and-half or milk into it. And it is ready to serve.
4. Pumpkin Pie Latte (Serves-up for 2)
Ingredients:
- 4 heaping tablespoon canned pumpkin.
- 3 tablespoon Vanilla syrup.
- 1/4 teaspoon pumpkin pie spice.
- use 1 tablespoon of Pumpkin Spice Syrup.
- 2 cups milk.
- 3 to 4 shots espresso.
PREPARATION:
In a saucepan whip the pumpkin puree into milk. Mix the vanilla syrup with pumpkin pie spice. Heat lightly, with occasional stir until the steam and bit of froth appear. Fill a large glass with the pumpkin flavored milk and on the top pour espresso coffee on it. Top it up with beaten cream and pieces of pumpkin pie spice. Want it a bit sweeter, add some vanilla flavored coffee cream.
5. Java Coffee Float (Serve-up for 2)
Ingredients:
- 4 tablespoon chocolate syrup.
- 2 tablespoon chocolate chips.
- 2 cups club soda or sparkling water, chilled.
- 4 scoops coffee ice cream.
PREPARATION
Take 2 large glasses blend 2 tablespoonfuls of chocolate syrup and on club soda. Lay 2 scoopful of ice cream in each of the large glasses and serve.
6. Caramel Apple Cider (Serve-up for 1)
Ingredients:
- Cinnamon syrup- a couple of squirts (sold in the store).
- Treetop premium apple juice.
- Whipped cream.
- Carmel syrup drizzled on top.
PREPARATION
Blend cinnamon syrup with apple juice and caramel syrup.
7. Alexander Espresso (Serve-up: 2)
Ingredients:
- 1 cup Cold water.
- 2 Tablespoonfuls of Ground espresso coffee.
- ½ Cinnamon stick (3″ long).
- 4 Tablespoonfuls Crème de Cacao.
- 2 Tablespoonfuls Brandy.
- 2 Tablespoonfuls whipped cream, chilled.
- Grated semisweet chocolate to garnish.
Preparation
Make strong coffee with small amount of water. Add crushed cinnamon sticks to the hot espresso. After allowing it to cool for one minute, add crème de cacao and brandy, mix it tenderly. Pour them in to cute cups and put some cream to float on each of the cups. Top it up grated chocolate or chocolate curls. It is perfectly serves for two.
8. Canadian Coffee
Ingredients:
- ¼ cup of Maple syrup; pure.
- ½ cup of Rye whiskey.
- 3 cups of Coffee; hot, black, double strength.
Topping:
- ¾ cup Whipped cream.
- 4 tablespoonfuls of Maple syrup; pure.
Preparation
Blend the cream with maple syrup until it gets soft. Keep it aside.
Pour the maple syrup and whiskey into 4 heatproof glass mugs or goblets. Put in coffee to 1 inch of the edge. Spoon topping over coffee with whipped cream make it rich in looks and taste.
9. Alpine Carnival
Ingredients:
- 2 Tablespoonfuls of Instant coffee.
- 1 Tablespoonful Vanilla.
- 2 Tablespoonfuls Brown sugar.
- 1 Tablespoonful of water.
- 1 ½ cup of Boiling water.
- ½ cup of whipped cream.
Serve-up for 2.
Preparation
Pour the instant coffee and vanilla equally into the coffee glasses. Take a saucepan and pour water along with sugar and allow it to dissolve. In the medium heat allow it to boil. Pour this sugar dissolved liquid into the coffee glasses. Top it up with a spoonful of whipped cream.
10. Amaretto Coffee
Ingredients:
- 1 ½ cup of Warm Water.
- 1/3 cup of Amaretto.
- 1 Tablespoon of Instant Coffee Crystals.
- Dessert toppings.
Preparation
Pour the water and instant coffee crystal in to two cups and stir it up. Put them in the micro-oven uncovered with full power for 4 minutes till steaming hot. Stir it with Amaretto. Top it up with some dessert toppings.
11. Arabian Coffee
Ingredients:
- 1/2 liters of (about 1 pint) water.
- 3 tablespoonfuls of coffee.
- 3 tablespoonfuls of (or more) sugar.
- 1/4 teaspoon of cinnamon.
- 1/4 teaspoon of Cardamom.
- 1 teaspoon of vanilla or vanilla sugar.
Preparation:
Blend all the ingredients in a saucepan and heat it until foam gathers on top. Mix it up before serving.
12. Black Forest Coffee
Ingredients:
- 6 ounces of Fresh brewed coffee.
- 2 tablespoonfuls of Chocolate syrup.
- 1 tablespoon of Maraschino cherry juice.
- Whipped cream.
- Shaved chocolate/chips.
- Maraschino cherries.
Preparation:
Mix coffee chocolate syrup, and cherry juice in a cup. Top it up with whipped cream, Chocolate shavings and cherry.
13. Buttered Rum Coffee
Ingredients:
- 1/3 cup of Ground coffee.
- ¼ tablespoon of freshly ground nutmeg.
- 1 ¼ tablespoon of Rum extract.
- 1/8 tablespoon of Liquid butter flavoring.
Preparation
Put the coffee and nutmeg in a blender with steel blade. Mix all the ingredients in a cup. With the blender running add flavorings. Stop the blender and scuff sides of the container with spatula. Continue to blend little more time. Store up in a refrigerator. It can be used for eight servings.
14. Cafe Au Lait (Coffee with Milk)
Ingredients:
- 1 cup of Milk.
- 1 cup of Light cream.
- 3 tablespoonful of Instant coffee.
- 2 cups of boiling water.
Preparation:
On a low heat boil milk with cream until they are hot. Separately dissolve coffee in boiling water. Beat the milk mixture until froth. Put milk mixture and coffee into two separate jugs. Fill up the cups from both the jugs simultaneously. Serve it hot. Formulate for 6 serve-ups.
15. Louisiana Cafe Au Lait
Ingredients:
- 2 cups of Milk.
- Sugar.
- 1 cup of Louisiana coffee with chicory.
Preparation
Pour milk into a saucepan till it boil. Fill the hot freshly brewed coffee and milk at a time into cups. Add some sugar to sweeten for taste.
16. Cafe Au Lait Luzianne
Ingredients:
- 2 cups of Milk.
- 1/2 cup of Heavy cream.
- 6 cups of Louisiana coffee w/chicory.
Preparation:
Blend milk and cream in saucepan and allow them to boil. Remove it from the heat. Put small amount of coffee in each coffee cup. Put remaining coffee and the hot milk blend together for ¾ cups full.
17. Cafe Au Cin
Ingredients:
- 1 cups of Cold strong French roast coffee.
- 2 tablespoonfuls of Granulated sugar.
- 1 dash of Cinnamon.
- 2 ounces of Tawny port.
- ½ tablespoon of Grated orange peel.
Preparation:
Blend all the ingredients at a high speed. Pour them in to chilled wine glasses.
18. Cafe Cappuccino
Ingredients:
- ½ cup of Instant coffee.
- ¾ cup of Sugar.
- 1 cup of nonfat dry milk.
- ½ tablespoon if dried orange peel.
Preparation:
Squash in a blender all the ingredients. Use 2 spoonfuls of the quantity for each cup of hot water.
19. Cafe Cappuccino Mix
Ingredients:
- ½ cups of Instant coffee.
- ¾ cup of Sugar.
- 1 cup of Non-fat dry milk.
- ½ tablespoon of dried orange peel (1 bottle).
Preparation:
Squash orange peel with a crusher, whip ingredients together. Process in a mixer until it is powdered. Add two tablespoonfuls for each cup of hot water and make about 2 1/4 cups of blend.
20. Cafe Con Miel
Ingredients:
- 2 cups prepared coffee, (fresh, instant, or decaf).
- 1/2 cup Milk.
- 4 Tablespoons Honey, add according to taste.
- 1/8 tablespoons Cinnamon.
- Dash nutmeg or allspice.
- Dash vanilla.
Preparation:
Warm up ingredients in a pan, but do not allow it to simmer. Whip it up well. Serve it up as a dessert.