1. Nutty Blended Coffee Drink
Ingredients:
- 1 cup milk (soy, rice, whole, etc).
- 1/2 tsp vanilla extract).
- 1 1/2 tsp instant coffee.
- 4 tsps Nutella.
- 1 tbls sugar.
- 1 cup ice.
Garnish: whipped cream, chocolate syrup, cocoa powder.
Directions:
Add all ingredients in the blender, except the garnishes. Blend until smooth. Finish by swirling a little chocolate syrup in your cup, pour in your drink, top with whipped cream and a sprinkle of cocoa powder.
2. Vanilla Iced Coffee
Ingredients:
- 1 K-Cup or 1 Cup of Coffee.
- Ice Cubes.
- Milk or cream.
- 1 cup water, 1 cup sugar, 1 cup vanilla.
Directions:
Prepare the Vanilla simple syrup – Bring sugar and water to a boil stirring until sugar dissolves, add in vanilla and let cool. You can keep this in the fridge for about 2 weeks if covered and use it for your iced coffee drinks throughout the week.
Prepare a glass of coffee.
Fill a mug with ice cubes.
Pour the hot coffee over the ice .
Add milk or cream to taste .
Add vanilla syrup to taste.
3. Salted Caramel Iced Coffee
Ingredients:
- coffee concentrate.
- sweetened condensed milk.
- caramel syrup.
- sea salt.
- half and half (or milk).
Directions:
You want to start with a glass filled with ice.
Fill the glass 3/4 full with coffee concentrate.
Add 3-4 teaspoons sweetened condensed milk.
Add 2 teaspoons caramel syrup + a pinch of sea salt.
Next, add enough half and half to top off you glass.
Then, add a straw, stir and taste!
Finally, add more caramel syrup or sweetened condensed milk if you prefer.
4. Toasted Marshmallow Iced Coffee
Ingredients:
- 8 oz whole bean coffee.
- 3 quarts cold water (preferably filtered), and 1 cup water.
- 1 cup white sugar.
- 1 cup light brown sugar.
- 2 teaspoons Vanilla Extract.
- 1 1/2 cups heavy cream (can also substitute w/ other dairy or almond milk).
- Marshmallow Creme for topping.
Tools: pitcher, coffee filter, fine mesh sieve, and a kitchen torch.
Directions:
Grind coffee beans to medium-fine. Place the 3 quarts cold water and ground coffee in pitcher and stir to combine. Let sit at room temperature overnight.
After cold brewing the coffee overnight, strain the mixture through a fine mesh sieve lined with a coffee filter (or two layers of cheese cloth). A much better alternative would be to pour through a milk nut bag, and strain. Place in a pitcher and then in your refrigerator.
Combine both sugars, and 1 cup water in medium heavy bottomed sauce pan. Bring to a boil, stirring occasionally, and boil for 2-3 minutes until at a syrup-like consistency.
Stir sugar syrup into the cold coffee. (At this point you can either add all the cream to the pitcher or add to each cup for a marbled presentation. Either way the pitcher of coffee is good stored in the fridge for up to a week).
Pour iced coffee into an ice filled cup (if you haven’t added the cream, or dairy yet, do so now for marbling).
Top with a healthy amount of marshmallow cream and use a kitchen torch to roast the marshmallow topping.
5. Hot Cocoa Mocha
Ingredients:
- 2 cups milk.
- Two tablespoons cocoa.
- Two tablespoons brown sugar.
- 1 tablespoon ground coffee.
- 1 teaspoon vanilla extract.
Directions:
Heat all ingredients in a small saucepan and whisk until steaming.
Strain and pour into 2 mugs.
6. Mocha Coconut Frappuccino
Ingredients:
- 1 cup unsweetened coconut flakes (or ½ cup finely shredded coconut).
- 3 shots of espresso (a little over a 1/3 cup) of very strong coffee – freshly brewed is ideal, but instant is fine too).
- 2 tbsp sugar.
- 1⁄2 cup whole/full-fat milk.
- 1⁄2 cup coconut milk from a can.
- 2 cups ice.
- 5 tbsp chocolate syrup.
- 1/2 cup heavy or whipping cream, whisked to soft peaks.
Directions:
Preheat oven to 325F.
Place coconut flakes on a baking sheet and place in the oven for 5-10 minutes until golden brown. Check every couple of minutes, as different varieties brown at different rates. Take out of the oven and leave to cool.
Make the espresso or strong coffee, stir in the sugar and leave to cool.
Place the coffee, milk, coconut milk, ice, all but 1 tbsp of the toasted coconut and all but 1 tbsp of the chocolate syrup in a blender. Blend until combined.
Pour into two glasses and top with whipped cream, reserved coconut flakes and chocolate syrup.
7. Cuban Layered Coffee – El Pecado
Ingredients:
- 2 tablespoons sweetened condensed milk.
- 4 oz prepared Café Cubano or freshly brewed espresso.
- ¼ cup evaporated milk.
- ¼ cup whole milk.
Directions:
Bottom of an 8-oz glass with condensed milk.
Slowly pour the espresso over the condensed milk to create a second layer.
Bring the evaporated milk to a simmer in a small saucepan, then pour onto the espresso layer.
Simmer the whole milk then whisk until frothy.
Top off the glass with the beaten whole milk.
8. Cold Brew Coffee
Ingredients:
- 1 cup coarsely-ground coffee beans.
- 4 cups cold water.
Directions:
Add ground coffee and cold water together in a large bowl. Stir briefly to combine. Cover, and refrigerate for at least 12 hours (or up to 24 hours).
Then remove the bowl, and place a strainer covered with a cheesecloth in a second bowl. Pour the coffee (and ground) over the strainer, and wait a minute or two until the liquid has filtered through the strainer. Discard the grounds and remove the strainer.
Serve the coffee over iced, stirring in water to dilute the coffee at a 1:3 or 1:2 coffee/water ratio. Refrigerate the remaining coffee concentrate in a sealed container for up to 1 week.
9. Butterscotch coffee
Ingredients:
- 8oz. Brewed Coffee.
- 3 Tablespoons Butterscotch.
- 1 c. Heavy Cream or Half & Half.
- 1 tsp. Brown Sugar.
- Whipped Cream, to garnish.
Directions:
Brew 1-8(ounce) cup of coffee and divide amongst two mugs.
Add 1 tsp. brown sugar and butterscotch.
10. Kit Kat and Creamy Coffee Milkshake Recipe
Ingredients:
- 2 cups vanilla ice cream.
- 2 (42g) Kit Kat milk chocolate bars.
- ½ cup strong brewed coffee, cooled.
- ½ tsp vanilla extract.
- Kit Kat milk chocolate bars, chopped for garnish.
Directions:
Using a blender, combine ice cream, chocolate bars, coffee and vanilla extract. Blend until smooth. Pour into milkshake glass and garnish with chocolate bars if desired.
11. Honey Coffee Recipe
Ingredients:
- 2 cups hot strong brewed coffee (French or other dark roast).
- 1/2 cup milk.
- 1/4 cup honey.
- 1/8 teaspoon ground cinnamon.
- Dash ground nutmeg.
- 1/4 teaspoon vanilla extract.
Directions:
In a small saucepan, combine the coffee, milk, honey, cinnamon and nutmeg. Cook and stir until heated through. (Do not boil.) Remove from the heat; stir in vanilla. Pour into cups or mugs; serve immediately. Yield: 4 servings.
12. Coffee Punch
Ingredients:
- 8 cups coffee, cooled.
- 2 cups milk.
- 2 teaspoons vanilla.
- 1/2 cup sugar.
- 1 quart vanilla ice cream.
Toppings if desired: whipped cream, chocolate sauce, or caramel sauce.
Directions:
Brew coffee and add in the sugar while it is still warm. Refrigerate until cold (I like to refrigerate it overnight). When ready to serve add the coffee, milk, and vanilla to a punch bowl. Stir well. Add scoops of the ice cream on top and give it a stir. Serve in punch cups or small mason jars. Let guests top with whipped cream, chocolate sauce, or caramel sauce, if desired.
13. Frozen Caramel Macchiato
Ingredients:
- ¾ cup fresh espresso or double strength coffee, use a caramel flavor if you can find it.
- ¾ cup milk (soy, rice, low fat, 2%, whole, etc).
- 3 tbls Torani Caramel syrup.
- pinch of xanthan gum (about 1/16 tsp).
- 2 cups ice.
Directions:
In a large blender, add warm coffee and xanthan gum and process on slow speed for about 30 seconds. (The warm coffee helps to completely blended in the xanthan gum.)
Add milk and caramel syrup and blend for about 15 seconds just to combine. Finally, add in ice and blend on high power until ice is completely crushed and blended into coffee mixture.
Pour into a large cup and top with whipped cream and a drizzle of caramel sauce if desired.
14. Butterscotch Caramel Coffee
Ingredients:
- 1 large cup of coffee – about 6 ounces.
- 2 pinches of cinnamon.
- 1 ounce butterscotch.
- 1 ounce heavy whipping cream or half and half.
- Caramel sauce and a bit extra for drizzling on top (1 tablespoon).
- Whipped Cream.
Directions:
Brew the coffee and pour into a mug.
Add 1 pinch of cinnamon, butterscotch , cream, and caramel sauce and stir.
Add whipped cream on the top, drizzle with caramel sauce and add a pinch of cinnamon before serving.
15. Cardamom Coffee
Ingredients:
- coffee beans.
- 1-2 cardamom pods per desired cup of coffee.
Directions:
Add the coffee beans and cracked cardamom pods to your coffee grinder. Grind until the coffee grounds reach the size required for your normal brewing method.
Brew coffee and serve!
16. S’mores Frozen Coffee
Makes 2.
Ingredients:
- 3 cups of your favorite, unflavored, brewed coffee, (cold).
- 5 large marshmallows.
- 2 tbs hot fudge.
- 1 packet of sweetener (or regular sugar).
- Frozen coffee ice cubes (about a cup).
Directions:
I usually have some frozen coffee ice cubes in the freezer during the warm weather, to use in frozen coffee beverages. Freeze some coffee cubes the night before, so you will have it in the morning.
Combine the ingredients in the blender and pulse until smooth.
Serve immediately.
17. Cold Brewed Iced Sea Salt Coffee
Ingredients:
- 2 cups whipping cream.
- 1 teaspoon flaked sea salt.
- ¾ cup sugar.
- 8 cups cold water.
- 1 cup of coarsely ground coffee.
- Paper Towels.
Directions:
Combine the cold water and coffee grounds in a large container.
Stir and let sit for 24 hours.
Take a couple of paper towels and pour your coffee through the towel into a clean pitcher.
Add the sugar and whisk together until it is dissolved.
Put the coffee in the fridge until you are ready to make your drink.
Whip the heavy cream until it is thick and frothy, but quite as thick as whipped cream.
Add sea salt to the cream.
Pour coffee over ice, leaving about an inch of room.
Scoop about ¼ cup of the salted cream on top of the coffee & stir.
18. Coffee Smoothie Recipe
Ingredients:
- ¾ cup Coffee, cooled.
- 1 frozen banana.
- ½ cup Greek yogurt.
- 1 – 2 tablespoons protein powder.
- 1 tablespoon agave syrup.
- ½ cup ice.
Directions:
Place all ingredients in a blender and blend until smooth. Add more ice if thicker consistency is desired. Serve immediately.
19. Chocolate Chip Iced Coffee
Ingredients:
- 2 scoops Coffee, Chocolate Chip Gelato.
- 1 Double Espresso.
- 1/2-1 cup Ice-cubes.
- Sweetener, to taste.
Directions:
Place gelato in the glass/cup and let the espresso go over the it.
Add ice cubes and sweeter to your desirable taste.
add sprinkle of Dutch cocoa *optional
20. Iced Coffee with Milk
Ingredients:
- ½ lb Ground Coffee (~3¼ cups).
- 8 cups Boiling Water.
- 8 cups Ice Cold Water.
- 1 Can Sweetened Condensed Milk.
Directions:
Pour ground coffee in a large heat proof bowl or pot. Add in 8 cups boiling hot water. Stir to get all of the coffee grounds wet then let it sit 5 minutes. (Note: if grinding your own coffee, don’t grind it too fine or it will go right through your cheese cloth).
If you have a french press, put it through the press in a couple batches, otherwise, Place the colander over a clean, heat proof bowl or jug and line the sieve with 6 layers of cheesecloth (this will catch the stray coffee grounds).
After the coffee is all strained, discard the coffee grounds and add in 8 cups ice cold water to the coffee. Refrigerate until ready to use. This concentrate lasts 3 weeks to a month in the fridge.
To serve, fill a tall glass or Mason jar almost to the top with ice. Pour your coffee concentrate to the top of the ice. Add 1-2 Tbsp sweetened condensed milk depending on how much of a sweet tooth you’ve got. Stir with a spoon until the condensed milk is well incorporated (it tends to sink to the bottom).