1. Mocha Coffee with Almond
Ingredients:
- 4 tbsps. + 2 tsps. hazelnut or almond flavored syrup.
- 1/3 c. chilled heavy cream.
- 1 c. milk.
- ½ c. fresh, hot and strong brewed roast coffee.
- 2 tbsps. chocolate-flavored syrup.
For garnish:
Maraschino cherries with stems and chopped nuts or sliced almonds.
Instructions:
Use an electric mixer to whip 2 tsps. of the hazelnut or almond flavored syrup and whipped cream together in a bowl. Make sure to set the mixer at low speed. Continue mixing until the cream thickens. Beat the mixture using high speed until your desired consistency is reached. Chill in the fridge.
Pour milk in a microwave-safe bowl. Put in your microwave then heat it using the high setting for 1-2 minutes or until the milk is hot. Just make sure that it does not boil. Whisk the milk until it becomes foamy.
Place 2 tbsps. of the almond syrup and 1 tbsp. of the chocolate syrup in 2 coffee cups. Place in your microwave and process on high for approximately 20 seconds. Add ¼ c. of hot coffee to each cup.
Pour the steamed milk into each cup. Add a spoonful of the almond whipped cream. Use the cherries and nuts as garnish. Serve the coffee right away.
2. Buttered Toffee Coffee
Ingredients:
- 6 oz. hot coffee.
- 4 oz. coffee mocha ice cream.
- 2 tsps. almond liqueur.
- 2 tbsps. butterscotch topping.
- 1 tbsp. toffee pieces.
- Whipped topping.
Instructions:
Add a spoonful or two of ice cream in a coffee mug. Pour coffee into the mug then add the almond liqueur and the butterscotch topping.
Use a spoonful of the whipped cream as garnish. Sprinkle the coffee with toffee chips before serving.
3. Thai Iced Coffee
Ingredients:
- Strong, regular grind black coffee (the quantity should be enough to brew up to 4 cups of coffee).
- 2 tsps. cardamom, ground.
- 4 tbsps. sugar.
- 1 tsp. almond flavoring.
- 4 tbsps. heavy cream.
- Crushed ice.
Instructions:
Add cardamom into the ground coffee then brew it. Brewing time should be around 5-6 minutes. After brewing the coffee, stir in the almond flavoring and sugar. Mix well then let it cool until it is lukewarm.
Prepare 4 12-oz. glasses then fill half of each glass with crushed ice. Pour coffee into each glass; the coffee should take 2/3 of the glass. Mix in 1 tbsp. of heavy cream.
If you want each cup to have a layered effect, hold a spoon at the top of each coffee glass before slowly pouring the cream. This will let the cream float at the top of each coffee glass.
4. Steaming Hot Mocha Coffee
Ingredients:
- 1 tbsp. ground coffee.
- 2 tbsps. brown sugar.
- 2 c. milk.
- 1 tsp. vanilla extract.
- 2 tbsps. cocoa.
Instructions:
Place a saucepan over low to medium heat. Add all the ingredients then heat the mixture while whisking until it is steaming hot.
Strain the mixture before pouring into 2 coffee mugs. Serve right away.
5. Delicious Turkish Coffee
Ingredients:
- 1 c. water.
- 1/8 tsp. cardamom, ground.
- 1 tbsp. extra fine ground coffee.
- Optional ingredient: sugar.
Instructions:
Boil sugar and water in a saucepan. Remove the saucepan from heat.
Mix in the cardamom and coffee. Heat the saucepan again and wait for the mixture to boil.
If you notice that the coffee starts to produce foam, remove the saucepan from heat.
Pour the mixture into a coffee cup. Set aside for a few minutes, maybe around 5-6 minutes. The time should be enough to let the coffee grounds settle at the bottom of the cup.
Serve. If you want the coffee to have additional flavor, then you may add a cardamom pod into the mixture.
6. Creamy Iced Caramel and Vanilla Coffee
Ingredients:
- 4 c. brewed coffee.
- 1/3 c. French vanilla coffee creamer (choose the non-dairy variety).
- 1 c. milk.
- 3 c. ice, crushed.
- ¼ c. caramel ice cream.
Optional ingredient: canned whipped cream.
Instructions:
Put all of the mentioned ingredients in your blender. Blend the mixture using high setting until the crushed ice becomes smooth.
Pour the mixture into 4 coffee glasses. Add a spoonful of whipped cream as topping.
Serve.
7. Chocolate Cinnamon Iced Cappuccino
Ingredients:
- 2 tbsps. chocolate fudge topping.
- ¼ c. condensed milk.
- 1/8 tsp. cinnamon, ground.
- ¼ tsp. vanilla extract.
- 1 c. ice.
- ¼ c. strong, brewed coffee.
- Whipped cream.
Instructions:
Place condensed milk, vanilla, chocolate topping, ice, brewed coffee and cinnamon in your blender. Blend until a smooth mixture is formed.
Add more cinnamon and whipped cream as garnish. Serve right away.
8. Café Caramel Macchiato
Ingredients:
- 2 c. whole milk.
- 2 c. fresh, hot, strong brewed French roast coffee.
- 1 12-oz. jar of caramel-flavored topping.
Instructions:
Pour milk in a microwave-safe bowl then heat it in your microwave on the high setting for 2-3 minutes. Whisk the microwaved milk using your electric mixer; use low speed when beating then increase the speed gradually as the milk thickens. Continue to beat the milk until it has a foamy texture.
Add ¾ cup of the caramel topping in a measuring cup. Microwave for approximately 45 seconds using high setting. Add the brewed coffee and blend well. Pour the coffee into 4 mugs.
Pour ¼ cup of the steamed milk into each mug. Spoon the foamed milk at the top as a means of filling the mug to the brim.
If there is any caramel topping left, then drizzle on top in a crisscross design. Serve right away.
9. Brewed Café Latte
Ingredients:
- 1/3 c. classic roast coffee.
- 2 c. cold water.
- 4-5 c. ice cubes.
- 1 14-oz. can of condensed milk.
Instructions:
Brew coffee in your coffee maker with 2 cups of cold water. This should take around 4-5 minutes.
In a pitcher, mix the condensed milk and the hot brewed coffee. Stir continuously until well-blended.
Fill coffee mugs or glasses with ice cubes. Pour the coffee mixture into each cup. Serve right away.
10. Gingerbread Coffee
Ingredients:
- 3 tbsps. coarse ground coffee beans.
- ¼ tsp. nutmeg, ground.
- 1 tsp. cinnamon, ground.
- ½ tsp. ginger, ground.
- 1/8 tsp. allspice, ground.
- 1 tbsp. molasses.
- Warm milk.
- Boiling water.
Instructions:
Place all ingredients, aside from milk and water, in a 12-oz. press pot. Pour in boiling water. Use the handle of a wooden spoon or a chopstick to stir the mixture.
Cover the pot with its lid then brew the mixture for approximately 4 minutes.
Press plunger down then pour the coffee into a cup. Pour warm milk to improve the taste. Serve.
11. Peppermint Coffee
Ingredients:
- 2 tbsps. powdered cocoa mix.
- 8 ounces brewed coffee.
- 2 tsps. sugar.
- ½ tsp. peppermint extract.
- 2 ounces’ skim milk.
Instructions:
Place all the dry ingredients in a coffee mug; make sure that the ingredients settle at the bottom of the mug. Pour hot coffee over the mixture.
Stir well to dissolve everything, especially the cocoa mix and the sugar. Add milk and peppermint extract. Stir again. Serve right away.
12. Caramel and Brown Sugar Latte
Ingredients:
- ¼ c. half-and-half.
- 1 tbsp. brown sugar.
- ¾ c. hot brewed Columbian coffee.
- 1 tbsp. caramel ice cream topping.
Instructions:
Stir half-and-half and sugar together until dissolved. Use a milk frothier to whisk this mixture.
Pour the coffee into your mug. Add the caramel sauce and stir the mixture well until dissolved.
Mix the coffee and the frothed half-and-half then serve right away.
13. Caramel and Cinnamon Latte
Ingredients:
- 2 tsps. caramel-flavored syrup.
- ¾ c. strong coffee or hot espresso.
- ½ c. half-and-half.
- 1 and ½ tsp. cinnamon-flavored syrup.
For garnish: cinnamon stick and whipped cream.
Instructions:
Mix hot espresso, caramel syrup, cinnamon syrup, and half-and-half in a mug or glass. Stir the mixture gently to mix everything.
Garnish the mug or glass with cinnamon stick or whipped cream before serving.
14. Chocolate Macchiato
Ingredients:
For the coffee:
- 1 c. chocolate liqueur.
- 1 c. heavy cream.
- 4 shots espresso.
- Cocoa powder.
- Whipped cream.
For the whipped cream:
- 1 tbsp. powdered sugar.
- ½ tsp. vanilla extract.
- ½ pint chilled heavy cream.
Instructions:
Pour 1 shot of espresso into a cup or mug (since there are 4 shots of espresso, you also need 4 cups or mugs). Add ¼ cup of chocolate liqueur and ¼ cup of heavy cream to every cup or mug.
Add a spoonful of whipped cream as topping. Sprinkle cocoa powder on top of each cup, as well. Serve.
To prepare the whipped cream for this chocolate macchiato recipe, what you need to do is to use an electric mixer to whisk the cream in a bowl. Continue whisking until you notice that soft peaks start to form. Add sugar and vanilla then continue beating until it is the desired consistency.
15. Pumpkin Spiced Latte
Ingredients:
- 4 tsp. white sugar.
- 3 c. hot whole milk.
- ½ tsp. pumpkin pie spice.
- ½ tsp. vanilla extract.
- 3 tbsps. whipped cream, sweetened.
- 3 pinches of pumpkin pie spice.
- 6 oz. double-strength brewed coffee.
Instructions:
Mix sugar, hot milk, pumpkin pie spice, and vanilla extract in your blender. Blend them until frothy. Pour evenly into 3 coffee mugs or cups.
Add 2 ounces of coffee into each coffee mug. Garnish with pumpkin pie spice and whipped topping. Serve right away.
16. Original Irish Coffee
Ingredients:
- 1 c. hot coffee, freshly brewed.
- 3 tbsps. Irish whiskey.
- Slightly whipped heavy cream.
- 1 tbsp. brown sugar.
Instructions:
Fill a coffee mug with hot water. This is necessary to preheat the mug. Once preheated, empty the mug. Pour hot coffee into the warmed mug. Make sure that the coffee takes around ¾ of the mug.
Add brown sugar. Stir the mixture until the sugar dissolves. Pour in the Irish whiskey.
Use heavy whipped cream as topping. Do so by gently pouring the cream over the back of a spoon. Serve this coffee while hot.
17. Frozen Caramel Latte
Ingredients:
- 1 tbsp. caramel sauce.
- 3 fl. oz. brewed espresso.
- ¾ c. milk.
- 2 tbsps. caramel sauce.
- 2 tbsps. whipped cream.
- 1 and ½ c. ice cubes.
- ¾ c. milk.
- 2 tbsps. white sugar.
Instructions:
Place caramel sauce, sugar and espresso in your blender. Blend at high setting until the sugar and caramel dissolve.
Pour milk then add ice cubes into the blender. Blend again until a frothy and smooth mixture is formed
Use whipped cream as topping before serving.
18. Mexican Coffee
Ingredients:
- ¼ c. brown sugar.
- 6 c. water.
- 1 whole clove.
- 1 cinnamon stick (3 inches long).
- ¼ c. chocolate syrup.
- ½ tsp. vanilla.
- ½ c. coffee beans, ground.
- 1 c. whipped cream.
Instructions:
Boil cinnamon, clove, sugar, and water in a saucepan placed over high heat. Stir the mixture well until the sugar dissolves. Remove the saucepan from heat then add the coffee grounds. Cover the pan and allow the coffee too steep for approximately 5 minutes.
Add the chocolate syrup and vanilla. Strain the mixture using a few layers of cheesecloth. This is essential to remove all the spices and coffee grounds.
Serve with a spoonful of whipped cream as topping.
19. Spiced Coconut Coffee
Ingredients:
- 2 tbsps. ground coffee beans.
- 2 whole cloves.
- ½ tsp. red pepper, crushed.
- 2 c. water.
- ½ cinnamon stick (3 inches per stick).
- 2 tbsps. honey.
- ½ c. coconut milk.
Instructions:
Mix cloves, red pepper, cinnamon stick, and ground coffee in a coffee filter placed over a drip coffee brewer. Pour water into the water reservoir of the brewer. Set it to brew for approximately 5-6 minutes.
While brewing, set a saucepan over low to medium heat. Pour coconut milk into the saucepan to warm it gently. Add honey and stir well until it dissolves.
Add the brewed coffee then stir well. Divide evenly in 2 coffee mugs. Serve.
20. Mexi-Mocha Coffee
Ingredients:
- 1 c. brown sugar.
- 2 strips of orange peel (around 1-3 inches per strip).
- 4 oz. chopped semi-sweet chocolate.
- ¼ tsp. allspice, ground.
- ½ tsp. cinnamon, ground.
- ½ c. warmed half-and-half cream.
- 3 c. strong brewed coffee, hot.
Optional ingredients for garnish: whipped cream, orange peel and cinnamon sticks.
Instructions:
Place the brown sugar, orange peel, chocolate, cinnamon, and allspice in a blender. Cover the blender so you can process the mixture. Continue processing until the chocolate is chopped into fine pieces.
Add coffee into the mixture. Cover the blender again so you can process the mixture for another 1-2 minutes. Pour the mixture into a saucepan. Heat it over low or medium heat.
Put the mixture back into your blender. Pour in the cream. Process the mixture until it becomes frothy. Strain to remove spice residue. Pour into coffee mugs.
You can use orange peel, whipped cream, and cinnamon as garnish, if you wish. Serve.