1. Hot Buttered Toffee Coffee
INGREDIENTS:
- 4 ounces coffee mocha ice cream.
- 6 ounces hot coffee.
- 2 tablespoons butterscotch topping.
- 2 teaspoons almond liqueur.
- Whipped topping.
- 1 tablespoon toffee pieces or 1 tablespoon chopped chocolate-covered English toffee bar.
DIRECTIONS:
To begin spoon ice cream into a large coffee mug pour coffee, butterscotch topping and almond liqueur over ice cream.
Garnish with a dollop of whipped cream and splash of toffee chips.
2. Thai Iced Coffee
INGREDIENTS:
- Very strong black regular grind coffee, sufficient to brew 4 cups.
- 4 tablespoons sugar.
- 4 tablespoons heavy cream.
- 2 teaspoons ground cardamom.
- 1 teaspoon almond flavoring.
- Crushed ice.
DIRECTIONS:
Put the cardamom to the ground coffee, and brew the coffee; and when the coffee is brewed, put the sugar and also almond flavoring, combine well and then let the coffee cool to lukewarm.
Secondly fill four 12 ounce highball glasses half-way to the rim with crushed ice and then fill 2 or 3 full with coffee; into every glass, stir about 1 tablespoon of heavy cream.
Lastly to perform layered effects, hold a spoon on peak of the coffee and pour the cream slowly into the spoon so that the cream floats on top of the glass over the coffee.
3. Black Magic Coffee, Sugar Free-Fat Free
INGREDIENTS:
- 10 ounces hot black coffee (freshly brewed).
- 1/4 teaspoon chocolate extract (or to taste).
- 1/4 teaspoon hazelnut extract (or to taste).
- 1/4 teaspoon rum extract ( or to taste).
- Splenda sugar substitute.
DIRECTIONS:
To begin pour fresh coffee into a mug.
Secondly put the extract and splenda.
Stir and chill!
4. Steaming Mocha Cocoa
INGREDIENTS:
- 2 cups milk.
- 2 tablespoons cocoa.
- 2 tablespoons brown sugar.
- 1 tablespoon ground coffee.
- 1 teaspoon vanilla extract.
DIRECTIONS:
First of heat all ingredients in a small saucepan and whisk until steaming.
Strain and pour into 2 mugs.
5. Turkish coffee
INGREDIENTS:
- 1 cup water.
- 1 tablespoon of extra fine ground coffee (powder consistency).
- 1/8 teaspoon ground cardamom or 1 cardamom pod.
- Sugar (optional).
DIRECTIONS:
Bring water and sugar to a boil in ibrik.
If you do not have an ibrik, a small saucepan will work.
Remove from heat, put coffee and cardamom.
Return saucepan to heat and Allow to come to a boil.
Remove from heat when coffee foams.
Once again, return to heat, allowing forming and removing from heat.
Pour into cup, and allow setting for a few minutes for the grounds to settle to the bottom of the cup.
Cardamom pod may be served in cup for putting flavor.
TURKISH COFFEE TIPS
Many people have made note that the coffee and did not foam the second boiling sorry about that. And maybe if when you pour the coffee into the cup, you do it from up high. I think I read that somewhere.
Turkish coffee must be always being served with foam on peak.
If you can not search finely ground Arabic coffee, you can purchase a bag of coffee at any coffeehouse and ask them to grind it for Turkish coffee. You necessary to have a powder like consistency.
Do not stir after pouring into cups; the foam will collapse.
Lastly always using cold water.
6. Creamy Iced Vanilla Caramel Coffee
INGREDIENTS:
- 4 cups brewed coffee (cold or room temperature).
- 1 cup milk.
- 1/3 cup French vanilla non-dairy coffee creamer.
- 1/4 cup caramel ice cream topping ( or more to taste).
- 3 cups crushed ice.
- Canned whipped cream (optional).
DIRECTIONS:
Room all ingredients into blender and blend on a high until the ice is completely smooth. And pour into 4 glasses and top with a dollop of whipped cream.
Serve hurry.
7. Red Eye
INGREDIENTS:
- 1 ounce espresso.
- 1 cup hot coffee.
DIRECTIONS:
Red eye coffee is very easy to making just mix in a glass.
8. Gingerbread Coffee (Press Pot)
INGREDIENTS:
- 3 tablespoons coffee beans, coarse ground.
- 1 teaspoon ground cinnamon.
- 1/4 teaspoon ground nutmeg.
- 1/8 teaspoon ground allspice.
- 1/2 teaspoon ground ginger.
- 1 tablespoon Molasses.
- Boiling watermilk, hot.
DIRECTIONS:
Add all ingredients, except water and milk, into a 12 oz press pot. And put boiling water. And stir with chopstick or handle of wooden spoon.
Secondly lid on pot and brew 5 minutes.
Press plunger and pour coffee into a big cup.
Put hot milk to taste.
9. Iced Espresso Marvo
INGREDIENTS:
- 1 cup espresso, chilled.
- Sparkling water.
- Crushed ice.
- Sugar (or Splenda as or if desired).
DIRECTIONS:
Pour espresso over ice in a small glass.
Fill the remainder of the glass with mineral water.
Sweeten as and if you want.
Lastly give a quick stir and serve.
10. Coffee Imperial
INGREDIENTS:
- 4 cinnamon sticks.
- 6 cups strong coffee, freshly brewed.
- 1/2 cup heavy cream.
- Sugar, to taste.
- Crushed ice.
- Whipped cream.
- Cinnamon.
DIRECTIONS:
Put cinnamon sticks to hot coffee and let stand for minimum 1 hour, and then remove cinnamon.
To coffee put sugar to taste and the heavy cream, then enjoy.
Pour combine into tall glass and fill with ice, peak with whipped cream and a sprinkle of cinnamon.
11. No Sugar Added Iced Coffee
INGREDIENTS:
- 2 cups strong coffee.
- 1/2 cup 2% low-fat milk ( or regular if you prefer).
- 1/2 cup sweetened condensed milk.
- 4 cups ice cubes.
- Whipped cream, to garnish (optional).
DIRECTIONS:
Mix all the ingredients in food processor or blender.
Blend until smooth.
Top with a bit of whipped cream if you wish to indulge.
12. Peppermint Patty Coffee (Non-Alcoholic)
INGREDIENTS:
- 8 ounces brewed coffee.
- 2 tablespoons powdered cocoa mix.
- 1/2 teaspoon peppermint extract.
- 2 teaspoons sugar.
- 2 ounces skim milk.
DIRECTIONS:
Add all dry ingredients in middle of mug and pour in hot coffee.
Stir to dissolve sugar and cocoa combine.
Put in extract and milk and stir again.
13. Brown Sugar-Caramel Latte
INGREDIENTS:
- 1 tablespoon brown sugar.
- 1/4 cup half-and-half.
- 1 tablespoon caramel ice cream topping.
- 3/4 cup hot brewed Columbian coffee.
DIRECTIONS:
Stir brown sugar into half-and-half until dissolved.
Whip with a milk frother or small whisk.
Pour coffee into a mug, and stir in caramel sauce until dissolved.
Pour frothed half-and-half into coffee, and serve.
Stir brown sugar into half and half until dissolved.
Whip with a milk frothed or a small whisk.
Pour the coffee into a mug. And stir in caramel sauce until dissolved.
Pour frothed half- and – half into coffee, and serve.
14. Instant Coffee Espresso
INGREDIENTS:
- 1 1/2 teaspoons Nescafe instant coffee ( or depending on taste as to how strong you like your coffee).
- 1/2 cup milk.
- 1/2 cup water, plus a few drops for premixing.
- 2 teaspoons sugar (or to taste).
- Cinnamon (optional).
- Drinking cocoa powder.
DIRECTIONS:
Add the coffee powder and sugar in a coffee mug.
Put a few drops of water (just enough to incorporate the coffee powder in to form a thick paste) stir vigorously with a spoon and soon you will see that the coffee and sugar form a whitish shiny paste.
Boil the milk and water together.
If you don’t want milky coffee you can boil plain water 1 cup and put a few drops of milk just to taste straight into the mug and pour this from a little height into the mug so that the coffee froths up.
Sprinkle a little drinking chocolate on top for effects.
To the end of you can sprinkle some cinnamon powder on top too if you like the flavor of cinnamon.
15. Mexican Coffee (Café Mexican)
INGREDIENTS:
- 1 ounce Kahlua.
- 1/2 ounce brandy.
- 1 teaspoon chocolate syrup.
- 1 dash ground cinnamon.
- Hot coffee.
- Sweetened whipped cream.
DIRECTIONS:
Mexican coffee is easy to making place kahlua, brandy, chocolate syrup and cinnamon in a coffee cup or mug. And fill with hot coffee. Stir to blend. Top with sweetened whipped cream.