Delicious Coffee Recipes!
A Warm Welcome
We’ve assembled a huge collection of some of the most popular and well-known coffee recipes you’ve come to know and love. As an extra bonus we’ve also included delicious melt in your mouth coffee related pastries that you, your friends and your family will love and enjoy for many years to come!
OK, now that all that stuff is out of the way, let’s make some delicious coffee drinks and coffee desserts…
Frappuccino
Serves: 1
INGREDIENTS
1 teaspoon sugar
1/4 teaspoon dry pectin
1/4 cup cold 2% milk
3/4 cup espresso coffee
Flavors:
1 teaspoon unsweetened cocoa or Quick drink mix,
1 Tablespoon of liquid coffee flavoring (vanilla, hazlenut, almond, almond roca, raspberry, Irish crème)
1 Teaspoon liquid baking flavorings (i.e. cinnamon, praline, etc.)
PREPARATION
Get blender out and ready. Add 3/4 cup of hot coffee and mix with your sugar for 30 seconds at a low speed (too high and you get too much froth) to give sugar a chance to dissolve. While running pour in the cold milk, add the remaining ingredients and choice of flavorings, blend for 1 minute and serve!
Mocha Coconut Frappuccino
Serves: 1
INGREDIENTS
1/2 cup shredded coconut
3/4 cup strong coffee (chilled)
1 cup low-fat milk
1/3 cup Hershey’s Chocolate Syrup
3 tablespoons granulated sugar
2 cups ice
1/2 cup whipped cream, canned.
PREPARATION
Preheat oven to 300 degrees. Spread shredded coconut on a baking sheet and toast coconut in the oven. Stir the coconut around every 10 minutes or so for even browning. After 15 to 20 minutes the shredded coconut should be Light brown. Cool it off. Make double-strength coffee by brewing with twice the coffee required by your coffee maker.
That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using. To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender. Blend for 15 to 20 seconds to dissolve sugar. Add ice and blend until ice is crushed and the drink is smooth. Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one.
Caramel Macchiato
Serves: 2
INGREDIENTS
2 tablespoons vanilla syrup
3/2 cup fresh brewed espresso
8 ounces steamed milk.
3 to 4 tablespoons Caramel Sauce
PREPARATION
Add vanilla syrup to 16oz glass. Add steamed milk and caramel sauce and stir well.
Mocha Macchiato
Serves: 8
INGREDIENTS
6 cups double-strength freshly brewed dark roast coffee
2/3 cup unsweetened cocoa powder, plus additional cocoa powder for garnish
2 cups nonfat milk
PREPARATION
Fill ice-cube trays with half of the brewed coffee and place in the freezer. In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa. Cover and chill.
When the ice cubes have frozen, transfer them to a kitchen towel and, using a hammer or mallet, crush the cubes. Fill 4 glasses with the crushed ice and divide the coffee-cocoa mixture evenly among them. Dust the top with cocoa powder and serve.
Marble Mocha Macchiato
Serves: 1
INGREDIENTS
8 ounces milk
2 tablespoons white chocolate syrup
1/2 cup brewed espresso.
1 tablespoon chocolate syrup (Hershey’s)
PREPARATION
Steam milk until it reaches 145 degrees F. Pour white chocolate syrup into bottom of a coffee mug, followed by freshly brewed espresso. Pour in steamed milk. Top with Hershey’s syrup.
Coffee Frappe
Serves: 4
INGREDIENTS
18 -22 Ice cubes, crushed
8 ounces Double-strength coffee, chilled
2 tablespoons granulated sugar
2 tablespoons flavored syrup of choice (vanilla, hazelnut, raspberry or other)
Whipped cream as a garnish.
PREPARATION
Place the ice, coffee, sugar and syrup in a blender. Blend until the frappe is smooth. Pour into a large, tall glasses then garnish with a dollop of whipped cream.
Double Mocha Frappe
Serves: 4
INGREDIENTS
18 -22 Ice cubes, crushed
8 ounces Double-strength coffee, chilled
2 tablespoons granulated sugar
1/8 cup chocolate sauce (or syrup)
Chocolate flavored whipped cream as a garnish.
PREPARATION
Place the ice, coffee, sugar and syrup in a blender. Blend until the frappe is smooth. Pour into a large, tall glasses. Garnish with a dollop of whipped cream.
Java Chip
Serves: 4
INGREDIENTS
4 tablespoon chocolate syrup
4 tablespoon chocolate chips
4 cups double-strength freshly brewed dark roast coffee
Chopped or crushed ice
Whipped cream (optional)
Chocolate syrup (for drizzle, optional)
PREPARATION
Fill blender half full of chopped or crushed ice. Add all ingredients (except whipped cream) and blend until thick and still icy. Pour into 4 tall glasses, top with whipping cream and drizzle chocolate over the whipped cream.
Iced Constantine Coffee
Serves: 8
INGREDIENTS
6 cups dark roast brewed coffee
4 cinnamon sticks, crushed or broken into small pieces
1/2 teaspoon ground cardamom
2/3 cup honey
Ice cubes!
Half-and-half, milk, or 2%
PREPARATION
Mix together the coffee and cinnamon sticks. Using the coffee- Cinnamon mixture and the water, brew coffee by your customary brewing method. Add the cardamom and honey to the hot coffee and stir until the honey dissolves. Cover and chill.
To serve, fill tall glasses with ice cubes. Pour about 2/3 cup chilled coffee into each glass. Pass the half-and-half or milk.
Java Coffee Float
Serves: 2
INGREDIENTS
4 tablespoon chocolate syrup
2 tablespoon chocolate chips
2 cups club soda or sparkling water, chilled
4 scoops coffee ice cream
PREPARATION
In each of 2 tall glasses, stir together 2 Tablespoon of chocolate syrup and 1 cup club soda. Place 2 scoops of ice cream in each glass and serve immediately.
Caramel Apple Cider
Serves: 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!
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