COFFEE RECIPES

1. IRISH COFFEE

The Irish had the right idea when they combined robust Irish whiskey with hot, black coffee. This
hot cocktail has long been a favorite in Irish pubs, with a popularity that could be said to rival
Guinness (as tough as that may be). Beyond choosing the best Irish whiskey possible, using fresh
whipped cream can turn the mundane Irish Coffee into something spectacular.

Ingredients:

• 2 1/2 oz strong, hot coffee

• 1 1/2 oz Irish whiskey
• 1 tsp brown sugar
• 1 oz whipping cream

Preparation:

1. Pour the coffee, Irish whiskey and brown sugar into an Irish coffee glass or mug.
2. Stir well.
3. Float the cream on top.

2. VANILLA LATTE

This Vanilla Latte is a great brunch cocktail. It gives you the flavor and jolt of coffee, the
smoothness of cream and a subtle vanilla. In reality it is a spiked ice latte perfect for summer or
winter. Of course, because the recipe is from Starbucks they suggest using their chilled coffee, but
your favorite is appropriate. However, Starbucks' Cream Liqueur is a great addition to this drink
because although it is a cream liqueur, it also has the coffee undertone that is the signature of the
brand.

Ingredients:

• 2 parts Starbucks Cream Liqueur

• 3/4 parts Absolut Vanilia Vodka
• 2 parts Starbucks coffee, chilled

Preparation:

1. Build the ingredients in an ice-filled highball glass

3. EISKAFFEE
Think Berlin. You've just been to the zoo with the kids, it's hot and they are clamoring for ice
cream. You find seats at the sidewalk café down the block and you sink into one of their straight
backed chairs, ready for a treat. This eiskaffee is it. Cold coffee and cream never tasted so good.
This recipe for Eiskaffee makes 2 servings.

Prep Time: 5 minutes

Cook Time: 0 minutes

Ingredients:

• 2 c. cold coffee
• 1/4 c. evaporated milk
• 2-3 tsp. sugar
• 1 c. vanilla ice cream
• 1 c. unsweetened whipped cream (about 1/2 cup unwhipped)

Preparation:

Mix the coffee, evaporated milk and sugar to taste until sugar dissolves. Chill thoroughly.

Place 1/2 cup of vanilla ice cream in each of the bottoms of two tall glasses. Pour the chilled coffee
over it and top with whipped cream. The cream can be sweetened to taste but traditionally, it is
unsweetened.

Serve immediately. It doesn't get any better than this.

4. MEXICAN COFFEE

Mixing your spices before you brew can add flavour so easily. This is a particularly sweet way to
serve up a cup of coffee, with generous amounts of chocolate and brown sugar.

Ingredients:

• 125ml ground coffee

• 80ml chocolate syrup
• 1 tbsp. cinnamon
• 250ml milk
• 60ml brown sugar
• 1/4 tsp nutmeg
• 1 tsp vanilla

Preparation:

Before brewing, combine coffee, cinnamon and nutmeg. Brew however you like. In another small
saucepan, heat brown sugar, syrup and milk. Stir until sugar is melted and dissolved. Pour sugar
mixture into hot coffee, and add vanilla.

5. CAFE de OLLA
A sweet coffee drink, made with chocolate and cloves. Preparation is a bit unusual. You steep the
coffee grounds with the other ingredients instead of traditional brewing.

Ingredients:

• 8 cups water
• 4 oz ground coffee
• 4 oz brown sugar
• 2 cinnamon sticks
• 3 cloves, whole
• 1 square of semi-sweet chocolate

Preparation:

Boil water in a saucepan, then add cinnamon, cloves, sugar and chocolate. When the mixture
comes to a boil, skim off foam. Reduce the heat to a simmer, then add coffee. Steep for 5 minutes
then serve.

6. HOLIDAY au LAIT

A spiced coffee that is perfectly suited for the holiday season, but you can make this cafe au lait
style drink any time of the year. Cinnamon, vanilla and nutmeg go so well together.

Ingredients:

• 1 cup hot coffee

• 8 oz milk
• 1 oz vanilla syrup or extract
• 1/8 tsp of each: cinnamon, sugar, allspice, cloves

Preparation:

In the bottom of your mug, mix the spices and vanilla. Fill halfway with hot coffee, then the other
half with warm milk.

7. THAI ICED COFFEE

A very smooth recipe for an iced chai coffee. The spiciness of chai isn't only for tea, you know. It's
a simple blend that won't take you forever to put together. Spice up your coffee today.

Ingredients:

• 2 tsp cardamom, ground

• 4 tbs sugar
• 4 tbs heavy cream
• 1 tsp almond extract

Preparation:
Use your favorite brewing method to make 4 cups of coffee, mixing the ground cardamom in with
the grounds first. Add sugar and almond to the hot coffee, and mix until dissolved. Let cool. Half-
fill 4 tall glasses with crushed ice, then fill up with chilled coffee. Add a spoonful of cream to each,
just before serving.
Serves 4

8. WHITE CHOCOLATE COFFEE

You don't always have to use dark chocolate when making cocoa. Hot chocolate made with white
chocolate is particularly relaxing and smooth. This is a very creamy recipe.

Ingredients:

• 3 oz white chocolate, chopped

• 2 cups half n half
• 2 cups hot coffee
• Whipped cream

Preparation:

Heat the milk and chocolate together in a saucepan until melted and smooth. Stir in coffee and
serve with whipped cream on top.
Serves 6

9. CINNAMON CARAMEL COFFEE

Add the cinnamon before brewing to give this recipe spicy touch. You'll need to stir well to blend in
the caramel syrup.

Ingredients:

• 6 tbs ground coffee

• 1/2 tsp cinnamon
• 1/2 cup caramel dessert syrup

Preparation:

Mix the cinnamon into your loose ground coffee and then brew a pot of coffee by whatever method
you prefer. Add the caramel syrup to the cinnamon-spiced coffee, and stir well until completely
dissolved. Chill through in the fridge, and serve over ice cubes, with added milk or sugar to taste.
The syrup makes this iced coffee pretty sweet as it is.

10. MILKY WAY CAPPUCCINO COFFEE

If you like the chocolate bar, you'll love this espresso drink. You really can't go wrong with
anything that has both chocolate and caramel, especially if its a cappuccino.

Ingredients:
 • 2 shots espresso
• 1 shot chocolate syrup
• 1 shot caramel syrup

Preparation:

Mix together in a mug, and fill with steamed milk. Add a bit of foamed milk on top.
Serves 1

11. ORLEANS COFFEE

A flaming coffee drink that will impress at a party. Maybe a little too showy for your typical
morning coffee, but a wonderful spiced recipe when serving coffee cocktails for a crowd.

Ingredients:

• 1 cup coffee
• 1 orange
• 5 tbs cognac
• 5 tbs benedictine
• 1 tsp brown sugar
• 3 cloves, whole

Preparation:

Strip off a large piece of orange zest, and poke the cloves into it. Place in the bottom of a mug,
with the brown sugar. In a saucepan, mix the cognac and benedictine and heat through. Light the
alcohol and pour (flaming) into the mug. Fill mug with coffee and serve.

12. CAFE CON MIEL

Honey has a wonderful flavour, as well as adding some natural sweetness to your cup of coffee. It
doesn't take much to change the whole feeling of your cup.

Ingredients:

• 2 cups hot coffee

• 1/2 cup milk
• 4 tbs honey
• 1/8 tsp cinnamon

Preparation:

Heat everything until warm, but not boiling. Stir well to dissolve the honey, and serve.
Serves 3-4
 13. Coffee Smoothie

Ingredients

• 6 or 7 coffee ice cubes

• 1/2 tablespoon instant coffee grind
• 1 cup milk
• 1 tablespoon chocolate syrup
• 1 tablespoon artificial sweetener

Choose Coffee for the Smoothie

For coffee smoothies you can use brewed coffee that you chilled or put into ice cubes or you can
use instant coffee grinds. Today I'm going to use a combination of instant coffee and coffee ice
cubes.

Prepare the Coffee

First, put in about 6 or 7 ice cubes, then 1 cup of milk. Add 1/2 tablespoon of instant coffee. If
you're not using any coffee ice cubes, use a tablespoon of instant coffee.

Choose Smoothie Flavors and Sweeteners

There are many different ways to add flavor to your smoothie. For example, you could use vanilla
or almond extract, or you could use some chocolate syrup. I'm going to use 1 tablespoon of
chocolate syrup.

Mix the Coffee Smoothie Ingredients

Turn on your blender and blend for 1 to 2 minutes. For a thicker shake, you could add a half a
frozen banana or you could add a cup of frozen yogurt instead of milk. Everyone likes their coffee
their own way, so be sure to taste your creation as you make it.

You can add sweeteners little by little. For additional sweetness you can add a tablespoon of sugar
or a packet of artificial sweetener. Mix again. Remember, using high calorie ingredients will
increase the calories of your drink. To keep the drink on the light side, you can use fat-free milk
and low calorie sweeteners.

When your drink is well blended, pour into a glass and enjoy!

14. Iced Coffee With Coffee Cubes

There are two ways that most people make iced coffee at home. One is to make a pot of coffee
and simply add ice cubes. The other is to brew a pot of hot coffee and then put it in the
refrigerator. Now, the problem I find with just adding ice cubes to coffee is that it waters down
very quickly. And the difficulty with brewing coffee and putting it in the fridge is that becomes
stale before too long.

Iced Coffee Cubes

And so I suffered with both of these methods for many years, but then, one day, a friend showed
me the trick of coffee cubes, and I am going to share that with you today.

If you take a pot of hot coffee and pour it into an ice cube tray and freeze it as if it were ice cubes,
then it will be there when you want iced coffee and it will be nice and fresh, and it will be in iced
cubes.

Once you have your coffee cubes, any time you want iced coffee simply make a pot of hot coffee,
add the coffee cubes to the glass and then add just a little bit of the hot coffee to melt the cubes a
little bit, and you are good to go.

Dissolve the Sugar

Here is another little trick. What I like to do is take my sugar and put a little bit at the bottom of
the glass, then I am going to pour the hot coffee over it so that it dissolves nicely. So now the
sugar should be dissolved, and you are not going to get any of the grains.

Make the Iced Coffee

I am going to fill the rest of the cup with my coffee cubes. You can fill it all the way to the top
because, as you can see, they melt very quickly. I am just going to fill the rest of the glass with
hot coffee so that it covers all of the cubes. Do not forget to leave room for cream.

The great thing about this drink is that as the ice melts you get more and more coffee so it
enhances the flavor, and for those of you who love caffeine, it is going to pack a little bit more of a
punch too.

Homemade Coffee Syrup

Ingredients:

• coffee
• water
• sugar

Preparation:

Coffee syrup is truly a regional favorite. It's fairly simple, too. You have to use a percolator to do it
right. Don't use one of those drip machines because you have to recycle the liquid.

Make three batches of coffee with the same liquid... i.e., you make one batch and then use the
same coffee instead of fresh water but with new coffee grounds, OK? Basically you are recycling
the coffee back through the new grounds, OK? So you now have made the equivalent of three pots
of coffee recycling the same liquid. What you now have is a pot of very strong coffee, OK. Usually
it takes about 12 minutes per single pot of coffee. Start timing after it starts to percolate. Times
may differ.

Then add half the amount of sugar... e.g., if you end up with 4 cups of coffee, add 2 cups of sugar.
Mix until dissolved. That's it!

Basically:
1. Make one pot of coffee, then discard the grounds.
2. Add fresh grounds, percolate again, with the coffee as liquid, not fresh water.
3. Do this three times.
 4. To the finished coffee mixture, add one half the amount of sugar.
5. Mix until sugar is completely dissolved.

Primarily, coffee syrup is stirred into cold milk, about 2-3 tablespoons per 10-ounce glass. Also, it
is a popular ice cream flavor that is used for making frappes. Here in New England, milkshakes are
prepared without the ice cream, frappes with it. Some even pour coffee syrup over ice cream!

AMARETTO COFFEE CREAMER

• 3/4 cup non-dairy coffee creamer
• 1 tsp. almond extract
• 1 tsp. ground cinnamon
• 3/4 cup confectioners sugar

Combine all ingredients in a container with a tight fitting lid. Shake well to blend. Store in airtight
container and give creamer with the recipe for Amaretto Coffee. Yields 12 servings. To make
Amaretto Coffee: In a mug, combine 2 tablespoons of creamer with 6 ounces of coffee.

Coffee, Tea and Ice Cream

Recipes
Coffee Ice Cream

What a perfect summer-time treat! You'll need an ice cream maker for this. Making your own ice
cream is actually pretty easy, and this coffee ice cream recipe is very smooth thanks to all the
cream.

Ingredients:

• 3 cups light cream

• 1 3/4 cups sugar
• 3 eggs, beaten
• 1/2 tsp salt
• 1 1/2 tsp vanilla
• 3/4 cup coffee, chilled
• 1 cup whipping cream

Preparation:

Scald the light cream and add sugar. Stir until dissolved. In the top of a double boiler, add cream
to beaten eggs and mix thoroughly. Cook until thickened. Remove from heat and chill. Add coffee,
whipping cream and salt. Use this coffee mixture in your ice cream maker, and add vanilla when
almost frozen.

Green Tea Ice Cream

 A home-made ice cream that doesn't require an ice cream maker. The light taste of green tea
offsets the richness of the eggs and heavy cream. You could try this recipe with black tea for a
bolder taste.

Ingredients:

• 3 tbs green tea leaves (whole)

• 1 cup heavy cream
• 2 cups cold milk
• 2 egg yolks
• 1 tbs cornstarch
• 1 cup sugar

Preparation:

In a saucepan, heat milk slowly to boiling. Then add green tea leaves and cover. Let steep
(simmer) for about 15 minutes. Meanwhile, in a mixing bowl, beat egg yolks with sugar and
cornstarch. Remove milk from heat and strain out the tea leaves. Whisk in egg mixture, whisking
constantly to keep the eggs from cooking in the hot milk. When mixture is starting to thicken,
transfer to a larger bowl and allow to cool. Then stir in the heavy cream. Freeze mixture for at
least 2 hours before serving.

Espresso Sorbet

This light and frosty dessert is the perfect ending to a summer meal. It will take a few hours, so
plan to make this espresso sorbet ahead of time so you can enjoy it later.

Ingredients:

• 6 tbs espresso ground coffee

• 4 tbs brown sugar
• 1 quart boiling water
• 1 cup whipped cream
• Cocoa powder

Preparation:

In a bowl, combine the ground coffee and brown sugar. Add boiling water and mix. Let steep until
water has cooled, then strain out coffee grounds. Pour the mixture into a shallow pan or dish, and
freeze for at least 3 hours. A deeper container will take longer to freeze through. When the sorbet
is nearly frozen (still scoopable), serve into tall chilled glasses and top with whipped cream and a
sprinkle of cocoa.
 Strawberry Lemonade
Fresh squeezed lemon juice, fresh strawberry puree and simple syrup (boiled sugar and water)
with lemon zest meld into a sun-drenched, summer treat- strawberry infused lemonade. Use this
lemonade to make strawberry lemonade vinaigrette to dress fresh summer salads or coleslaw.

Prep Time: :30

Cook Time: :

Ingredients:

• 2 cups freshly squeezed lemon juice (about 16 small lemons)

• 1 cup sliced fresh strawberries
• 1 3/4 cups sugar (can substitute organic agave nectar OR mild-flavored honey)
• Zest of 2 lemon
• 5 cups cold water

Preparation:

• Squeeze fresh lemon juice and pour into a 1/2 gallon pitcher. Set aside.
• Place sliced fresh strawberries and 1 cup cold water in a blender. Process on high for several
seconds. Sieve strawberry puree through a mesh strainer into a large bowl and add to fresh
lemon juice. (Add the strawberry puree without straining if you like).
• In a medium saucepan make a simple syrup by adding sugar, lemon zest and 1/2 cup water.
Heat on medium and simmer for 5 minutes. Cool completely.
• Add the cooled simple syrup to lemon strawberry juice. Stir to mix.

Makes about 1/2 gallon or 8 cups

This is a very sweet lemonade. For a refreshing, less sweet option, mix one part lemonade with
one part natural mineral water or club soda.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten.
Always read product labels. Manufacturers can change product formulations without notice. When
in doubt, do not buy or use a product before contacting the manufacturer for verification that the
product is free of gluten.
 Thai Desserts
Tapioca Pudding

Here's a dessert recipe that's quick & easy, healthy & low-fat, and scrumptious! When buying
tapioca, I find the Asian pearl tapioca easier to use than the so-called "minute" tapioca (which
seems to take much longer to cook). You can find pearl tapioca at any Asian grocery store. Simply
soak for 20 minutes, then boil for 10 - that's all the cooking that's required. Add toppings, and
voila! - an incredibly easy dessert tapioca pudding recipe that tastes both familiar and exotic.

• Prep Time: 20 minutes

• Cook Time: 10 minutes
• Ingredients:

• SERVES 2-4
• 115g/4oz (1/2 cup) Asian pearl tapioca (known as "seed" tapioca in North American grocery
stores)
• 2 cups water
• Pinch of salt
• 1 can of coconut milk
• table syrup or maple syrup (to taste)
• optional: slices of fresh mango or other tropical fruit

Preparation:

About Pearl Tapioca: The tapioca used here is called "pearl tapioca" in Asian stores, but if you
buy it in the baking asile of your local grocery store, it will be known as "seed tapioca". If you
happen to buy the larger pearls (like small peas), they will take twice as long to soak and cook.
 1. Cover the tapioca with luke warm water for 15-20 minutes, or until the granules expand and
have softened. Pour off excess water.
2. Place tapioca, pinch of salt, and 2 cups water to boil in a sauce pan or pot.
3. Turn the heat down to medium or medium-low, and simmer for about 10 minutes. Stir
occasionally, adding a little more water (if necessary) to prevent tapioca from bubbling and
"spitting". Cooking Tip: Tapioca is cooked when the pearls turn very soft and
translucent. If you're not sure whether your tapioca is cooked, sample a spoonful - if it is
soft and a little "gooey", it is done (even if several of the pearls are still not translucent).
4. Serve immediately if you prefer a warm dessert (good in the fall and winter), or let the
tapioca cool in the refrigerator if you prefer a cold dessert (good for spring/summer).
5. To serve, spoon out about 1/2 cup of the cooked tapioca into individual serving bowls. Drizzle
about 1/4 cup of coconut milk over the tapioca in each bowl. If using fresh fruit, sprinkle the
fruit overtop. Finally, let your guests add their own syrup (according to how sweet they like
it). Now have each person stir their pudding a little before sampling this tropical delight.

Coffee Jello Recipe

Ingredients:

• 2 cups coffee
• 1 Tbsp gelatin powder
• 2 Tbsp sugar
• *whipped cream for topping

Preparation:

Mix gelatin powder and 4 Tbsp of water in a small cup. Mix coffee, sugar, and the gelatin in a
sauce pan. Stir well on low heat until sugar dissolves. Strain the mixture and pour into four cups.

Cool them in the refrigerater. Put some whipped cream on top of the jelly before serving.

ANMITSU

Anmitsu is a traditional Japanese dessert and includes kanten jelly, fruits, and boiled sweet azuki
beans. An indicates sweet azuki beans, and mitsu means syrup in Japanese.

Ingredients:

• For kanten jelly: 1/2 stick kanten (agar-agar) / 6 Tbsp sugar / 1 tsp lemon juice
• For syrup: 2/3 cup sugar / 2 Tbsp lemon juice
• For toppings: 1/3 cup anko (boiled azuki beans)/ a can of peaches, or oranges
Preparation:

Soak kanten in water for one hour. Squeeze and tear the kanten into small pieces. Put 1 2/3 cup
of water in a deep pot and put on low heat. Add kanten pieces and sugar in the water. Bring to a
boil and simmer for 10 minutes, stirring well. Strain the liquid and lemon juice. Pour the liquid in a
flat container and cool to firm. Mix 1/4 cup of water and 2/3 cup sugar in a sauce pan and simmer.
Add lemmon juice in the syrup and cool. Cut kanten jelly into small cubes. Serve kanten jelly and
fruits in individual bowls. Pour syrup over the jelly and fruits and put anko on the top.
DESSERT
Graham Cracker Cheesecake Crust

Ingredients
1 1/2 c Graham Cracker Crumbs
1/3 c Melted Butter
1/3 c Sugar

Combine all ingredients. Press into bottom and halfway up side of 9 inch springform pan.
Bake at 350 degrees for 8 to 10 minutes; cool and fill.

Brooklyn Cheesecake

Ingredients

16 oz Ricotta cheese
16 oz Cream cheese, softened
1 1/2 c Sugar
4 Eggs
Juice of 1/2 fresh lemon
1/4 t Vanilla
3 tbsp Cornstarch
3 tbsp Flour
1/4 c Melted butter
16 oz Sour cream

Blend together ricotta and cream cheese, and add sugar. Beat in eggs, one at a
time. Add lemon juice, vanilla, cornstarch, flour and butter. Mix well. Fold in sour
cream and pour into buttered 10-inch springform pan. Put cake in a cold oven.
Heat to 325 degrees, and bake for one hour. Turn oven off and leave cake in for
two more hours. Do not open oven door while cooling. Remove cake and
finishing cooling. Wrap and refrigerate. Cake is best the next day.

Cookies and Cream Cheesecake

2 c Cream-filled Cookies *
6 tb Margarine, Softened
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Creme-filled Cookies **

* The cookies (24) should be chocolate cream filled cookies and be to as fine as can be
done. ** These cookies should be chocolate cream filled cookies and should be coarsely
chopped. Combine cookie crumbs and margarine; press onto bottom of 9-inch spring
form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream
cheese and sugar, mixing at medium speed on an electric mixer until well blended
gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is
thickened but not set. Fold in whipped cream. Reserve 1 1/2 C
cream cheese mixture; pour remaning cream cheese mixture over crust. Top with
cookies and reserved cream cheese mixture. Chill until firm.

Vangie’s Gelatin
Ingredients:
• 10 egg yolks
• 4 packets Knox gelatine
• 1 can milk
• 1 can Nestle cream
• ¾ c white sugar
• 1 tsp. Vanilla essence
 • 1 can fruit cocktail
Procedure:
In a double broiler, mix egg yolks with milk and the white sugar, add heat until the
mixture can coat the back of the spoon. Drain the fruit cocktail and save ¾ cup of the
juice. In a big bowl, dissolve the gelatine with the juice from the fruit cocktail,
immediately pour the hot egg mixture to the gelatine, mix until all the gelatine are
dissolved. Add nestle cream and vanilla, blend in the fruit cocktail and pour into gelatine
mold to chill.