Hot Gourmet Coffee Recipes

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Hot Gourmet Coffee Recipes

Coffee can be enjoyed in many different ways ... from a straight shot to a milky Caffe Latte or sweet milkshake. Whatever the occasion, you're sure to find the perfect coffee recipe right here .

Arabian Coffee

Ingredients:
1/2 liter (about 1 pint) water
3 tablespoons coffee
3 tablespoons (or more) sugar
1/4 tsp. cinnamon
1/4 tsp. cardamom
1 tsp. vanilla or vanilla sugar

Preparation:
Mix all ingredients in a saucepan and heat until foam gathers on top. Do not pass through a filter. Stir it up before you serve it.

Cafe con Miel

Ingredients: Serves 3-4
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. 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.

Caffe Francais

Ingredients: Serves 4
1 cup heavy cream, chilled
1/4 cup confectioners sugar
1 tsp vanilla
3 cups coffee, hot

Preparation:
Beat cream until rich and fluffy, with soft peaks. The mix in the sugar, and continue to beat until you have stiff peaks. Split whipped cream between 4 mugs. Add vanilla to the hot coffee, then pour over cream. Serve right away, and do not stir. It's not often that you add the topping before the coffee. The dollops of freshly whipped and sweetened cream will rise through the coffee for a floating cloud effect.

Coffee Grog

Ingredients: Serves 6
3 cups coffee
1/2 cup heavy cream
1 cup brown sugar
2 tbs butter, softened
1/4 tsp cloves, ground
1/4 tsp nutmeg, ground
1/4 tsp cinnamon, ground
Peel of 1 orange
Peel of 1 lemon

Preparation:
Break fruit peels into 6 pieces, each. Place one piece of each into cups. Blend butter, sugar, cloves, nutmeg and cinnamon in a small bowl. Mix coffee and cream together with the spice mixture. Serve into 6 cups. A rich, spicy, sweet coffee delight. It's a bit elaborate for a coffee recipe, but if you are serving a group of people, it's worth the extra effort to make such a special drink.

Coconut Cloud Coffee

Ingredients:
2 cups milk
1 1/3 cups(one 3-1/2 oz. can) flaked coconut
2 cups hot, strong, brewed coffee
1/4 cup imitation rum extract
Whipped cream
Toasted coconut
Finely chopped toasted almonds

Preparation:
In a saucepan, combine milk and coconut. Heat over medium-low heat, stirring occasionally, until mixture steams. Pour hot milk mixture into container of electric blender. Cover and blend on high speed until smooth. In same saucepan, combine strained milk and hot coffee; heat thoroughly, but do not boil. Remove from heat; stir in rum extract. Pour into 4 heat-proof glasses or coffee cups. Top each with a dollop of whipped cream. Sprinkle toasted coconut and toasted almonds over each serving. Serve immediately. Makes 4 (1 cup) servings.

Espresso White Christmas

Ingredients:
2 oz espresso
1 tbs white cocoa powder
1/2 oz hazelnut syrup
12 oz warm milk

Preparation:
In a mug, mix espresso, cocoa powder and hazelnut syrup. Fill up the mug with heated milk. Top with whipped cream, if desired. A mild espresso and milk drink, but with the added flavors of white chocolate and hazelnut. A fine choice for Christmas holidays, or any other time of the year when you want some warm cheer.

Pura Vida Exotic Coffee

Ingredients:
2 tbsp. grated coconut
200 ml cream
1 tbsp. sugar
200 ml pineapple juice
100 ml coconut milk
400 ml freshly-brewed Costa Rican coffee
4 cl coconut syrup
Sugar to taste
Grated coconut and pineapple slices for decoration

Preparation:
Toast the grated coconut in a non-stick pan without oil until golden-brown. Whip the cream with the sugar until thick and stir in the grated coconut. Heat the pineapple juice and coconut milk, mix with the hot coffee and pour into fancy glasses. Add 1 centilitre of coconut syrup to each glass and sweeten further to taste. Place a dollop of cream on top of the coffee and garnish with grated coconut. Place the sliced pineapple on the glass for decoration.

French Vanilla Coffee

Ingredients:
4 cups unflavored, brewed coffee
4 cups milk, heated to scalding (whole milk produces richest flavor)
1 teaspoon vanilla extract
8 cinnamon sticks
Sweetener, if desired

Preparation:
While coffee is brewing, scald milk in saucepan and stir in vanilla extract. Pour brewed coffee into 8 coffee mugs, then pour in milk. Stir and serve with cinnamon sticks.

Hawaiian Coffee

Ingredients:
1 Coconut, freshly grated
1.5 pints of milk
1.5 pints hot freshly made double strength coffee
Sugar to tast

Preparation:
Heat the grated coconut and milk together over low heat until the milk becomes creamy. Strain, reserve the milk and put the coconut on a tray under a hot grill for 2 minutes until it is light brown. Add the hot milk to the hot coffee, sweeten to taste and serve sprinkled with the toasted coconut.

Indian-Spiced Coffee

Ingredients:
11/4 cups water
4 pods cardamom, slit
1 stick cinnamon, broken in half pinch nutmeg
1 clove
2 cups strong, freshly brewed Mysore coffee
1 cup milk
2 tablespoons sugar or honey, or sweeten to taste

Preparation:
In a medium-size pot, bring water to a boil. Stir in the spices, cover, and simmer over low heat for 5 minutes. Stir in the pre-brewed coffee. Meanwhile, in a saucepan, heat milk until almost boiling. Strain the coffee through a fine mesh strainer covered with cheesecloth into the milk. Add sweetener, stir, and serve in mugs. Makes 4 servings.

Irish Coffee

Ingredients:
3 cups hot, freshly brewed coffee
3/4 cup Irish whiskey
2 tablespoons sugar
1 cup sweetened whipped cream
Ground coffee (optional)

Preparation:
In a heated coffee server or metal pitcher, combine coffee, whiskey, and sugar. Pour mixture into warmed Irish-coffee mugs. Top with whipped cream. Sprinkle a little ground coffee on the cream, if desired. Makes 4 servings.

Kahlua Coffee

Ingredients:
6 c Hot coffee
1 c Chocolate syrup
1/4 c Kahlua
ts Ground cinnamon
2 El. Sherry
Whipped cream

Preparation:
Combine coffee, chocolate syrup, Kahlua, and cinnamon in a large container; stir well. Serve immediately. Top with whipped cream. Yield : 7 1/2 cups.

Macadamia Coffee

Ingredients:
300 ml freshly-brewed coffee
300 ml hot cocoa
4 - 6 cl Macadamia syrup
Sugar to taste
200 ml milk
Chopped nuts for decoration

Preparation:
Mix the coffee with the cocoa and syrup, sweeten to taste and pour into tall glasses. Foam up the milk and divide between the glasses. Garnish with chopped nuts if wished and serve.

Mediterranean Coffee

Ingredients:
3 tbsp coarse ground coffee
2 tsp sugar
1 tsp cinnamon
1 tsp cocoa
1 tsp anise seed
pinch of dried orange peel

Preparation:
Combine ingredients, and brew by your favorite method. Using a french press is traditional for this coffee recipe.

Mexican Coffee

Ingredients:
125ml ground coffee
80ml chocolate syrup
1 tbs 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. 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.

Mocha Coffee

Ingredients:
1 c Instant coffee crystals
1 c Hot chocolate or cocoa mix
1 c Non-dairy creamer
1/2 c Sugar

Preparation:
Combine all ingredients; mix thoroughly. Store in a tightly- covered jar. To serve; put 1 1/2 to 2 tablespoons into a cup or mug. Stir in boiling water to fill cup. Makes 3 1/2 cups coffee mix or about 25 or more servings.

Peppermint Coffee

Ingredients:
200 ml cream
1 tbsp. vanilla sugar
100 g mint thins
600 ml freshly-brewed, strong filter coffee
Chopped chocolate or mint leaves for decoration

Preparation:
Whip the cream with the vanilla sugar until thick. Divide the mint thins between the cups, pour the hot coffee over them and stir until they have melted. Finally, pour the cream carefully over the coffee using a spoon and garnish with chopped chocolate or mint leaves.
Servings: 4

Spiced Christmas Coffee

Ingredients:
3/4 cup chilled whipping cream
1 cup freshly ground coffee (preferrable a mild roast such as Colombian Coffee)
2 tsp. ground cinnamon
1 1/2 tbsp powdered sugar
5 tsp. ground cardamom
1 tsp. ground nutmeg
1 tbsp. brandy
1 tbsp. sugar
7 cups water

Preparation:
Using electric mixer, beat whipping cream in a large bowl to soft peaks. Add powdered sugar and brandy; beat to peaks. Place ground coffee, cardamom, sugar, cinnamon and nutmeg in coffee filter. Using spoon, mix gently. Add water to the coffee maker and brew according to manufacturer's instructions. Divide coffee among 8 cups. Garnish each with whipped cream and serve immediately.

Turkish Coffee

Ingredients:
Ÿ cup water
1 tbsp sugar
1 tbsp pulverized coffee
1 cardamom pod

Preparation:
Combine water and sugar in ibrik or small saucepan. Bring to boil, then remove from and add coffee and cardamom. Stir well and return to heat. When coffee foams up, remove from heat and let grounds settle. Repeat twice more. Pour into cups; let grounds settle before drinking.

White Chocolate Coffee

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 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.

Iced coffee recipes

Everyone has a favorite way to prepare coffee, but sometimes it is fun to experiment and try something new. You never know, you just might find a new favorite.

Coffee Colada

Ingredients:
2 ounces light rum
2 ounces canned coconut cream
8 ounces cold black coffee
2 tablespoons pineapple juice
2 slices of fresh pineapple
Crushed ice

Preparation:
Combine all the ingredients in a blender or a cocktail shaker and pour into long glasses. Decorate each with a slice of pineapple. Serves 2

Coffee Latte Shake

Ingredients:
1 cup coffee, strong and cold
1 cup cold milk
10 ice cubes
1/3 pkg of instant pudding mix (chocolate)
2 tbs cocoa powder
Hazelnut creamer, to taste
Sugar, to taste

Preparation:
This coffee shake is a thick and chilly delight, flavoured with coffee and chocolate. The trick to making it thick, is the instant chocolate pudding mix. Preparation: Combine everything in a blender, and blend until ice is crushed and shake is thick.

Coffee Milkshakes

Ingredients:
1 pint of coffee ice cream
2 teaspoons finely ground coffee
1/2 cup light rum (optional)
4 to 6 scoops vanilla ice cream
Instant coffee powder

Preparation:
Spoon coffee ice cream into blender. Add rum and finely ground coffee. Blend on high until creamy smooth. Pour into tall glasses, adding a scoop of the vanilla ice cream to each glass. Sprinkle lightly with instant coffee powder.

Cool Passion

Ingredients:
1 double espresso 80 ml
2cl sugar water
ratio of 1:1, boil and leave to cool
5 ice cubes
4 cl passion fruit (or Maracuya) syrup
250 ml single cream

Preparation:
Fill the cream and passion fruit syrup into the whipped cream maker and whip the cream. Place the whipped cream maker into the refrigerator. Dip the edge of a Champagne glass into the sugar water, then into white sugar. Mix the double espresso, sugar water and ice cubes thoroughly in the shaker and fill into the glass. Finish off with a passion fruit cream topping.

Espresso Martini

Ingredients:
7 oz vodka (Coffee-flavored vodka)
1/2 oz Kahlua
1/2 oz espresso
4 coffee beans, for garnish

Preparation:
In a cocktail shaker, shake vodka with crushed ice for about 30 seconds. Add Kahlua and espresso and give another couple of shakes to combine. Let stand for a minute, to fully chill through. Strain into 2 chilled martini glasses, and add 2 coffee beans to each glass. Serves 2

Iced Coffee

Ingredients:
2 teaspoons instant coffee granules.
1 teaspoon sugar.
3 tablespoons warm water.
6 fluid ounces cold milk.

Preparation:
In sealable jar, combine instant coffee, sugar and warm water. Cover the jar and shake until it is foamy. Pour into a glass full of ice. Fill the glass with milk. Adjust to taste if necessary. Serves: 1

Iced Mochacchino

Ingredients:
1/2 cup chilled Brewed espresso
6 tbsp. Chocolate syrup
1 tbsp. Sugar
1/2 cup Milk
1 cup Vanilla ice cream or frozen yogurt
1/4 cup softly whipped Heavy cream
Cinnamon
chocolate curls or cocoa powder for garnish.

Preparation:
Place the espresso, chocolate syrup, sugar and milk in a blender, and blend to combine. Add the ice cream or yogurt, and blend until smooth. Pour mixture into two chilled glasses, and top each with whipped cream and chocolate curls or a dusting of the cinnamon or cocoa.

Iced Mocha Cappuccino

Ingredients:
1 tb Chocolate syrup
1 c Hot double espresso or very strong coffee
1/4 c Half-and-half
4 Ice cubes

Preparation:
Stir the chocolate syrup into the hot coffee until melted. In a blender, combine the coffee with the half-and-half and the ice cubes. Blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass.

Iced Thai Coffee

Ingredients:
12-16 oz. strongly brewed or French pressed coffee (no flavored)
one tablespoon sweetened condensed milk
one tablespoon brown sugar
dash each of cinnamon and ground cloves
half & half (optional)
tall glass with ice

Preparation:
Mix into the hot coffee the sweetened condensed milk, brown sugar, cinnamon & ground cloves. Pour into the tall glass with ice, stirring to blend. Add half & half if desired.

Mocha Frappe

Ingredients:
18 Ice cubes (up to 22)
7 oz Double strength coffee, chilled
1/4 c Chocolate sauce (or syrup)
2 T Vanilla Syrup
Whipped Cream (garnish)

Preparation:
Place ice, coffee, chocolate sauce, and syrup in a blender. Blend until smooth. Pour into a large, tall (chilled) glass. Garnish with dollop of whipped cream or scoop of your favorite ice cream. Makes one 16 oz frappe.

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