Coffee Recipes

Coffee Recipes

All My Favourite Coffee Recipes

Here are some of my favourite coffee recipes. If you would like to add some of your own then feel free to add to the comment section below

Hazelnut Cafe-au-Lait

3 cups fat free skim or 1% lowfat milk2 cups regular-strength brewed coffee2 tbsp Nutella, Quick or other bottled chocolate-hazelnut spreadGround cinnamon, optional

Heat milk and hazelnut spread in a microwave oven or in a saucepan,stirring frequently, until the mixture starts to steam; do not boil.

Blend in coffee and divide among three serving cups, dusting withoptional cinnamon.

Servings: 3

Irish Coffee Pie

2 envelopes Knox Unflavored Gelatin2/3 cup cold water2 Tbsp. sugar2 tsp. Maxwell House Instant Coffee2 tsp. Irish whiskey1 tsp. vanilla1 pint (2 cups) coffee ice cream, softened1 1/2 cups thawed COOL WHIP Whipped Topping1 OREO Pie Crust (6 oz.)

Sprinkle gelatin over cold water in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or until gelatin is completely dissolved, stirring constantly.

Add sugar and coffee granules; stir until dissolved. Remove from heat; stir in whiskey and vanilla.

Place ice cream in blender or food processor container; cover. Blend until smooth.

With blender running, gradually add gelatin mixture through the feed cap, blending well. Pour into large bowl; let stand 2 to 3 minutes or until mixture mounds slightly when dropped from spoon. Gently stir in the whipped topping.

Spoon into crust. Refrigerate several hours or until firm. Store leftover pie in refrigerator.

Source: Kraft

Caramel Coffee

6 Tbsp. ground Maxwell House Coffee or YUBAN Coffee, any variety1/2 cup Kraft Caramel Topping4 1/2 cups cold water3/4 cup thawed Cool Whip Whipped Topping (optional, for serving)2 Tbsp. chopped chocolate-covered toffee (optional, for serving)

Place coffee in filter in brew basket of coffee maker.

Pour topping into empty pot of coffee maker. Prepare coffee with cold water.

When brewing is complete, stir until well blended.

Top each serving with a dollop of the whipped topping and choppedtoffee, if desired.

FOR ONE SERVING:To prepare a single serving of this delectable coffee treat, stir 1Tbsp. Kraft Caramel Topping into a hot cup of brewed Maxwell HouseCoffee.

Source: Kraft

Spiced Orange Coffee

1/2 cup ground Maxwell House Coffee, any variety1 Tbsp. grated orange peel1/2 tsp. ground cinnamon1/3 cup firmly packed brown sugar1 1/2 quarts (6 cups) cold water1 cup thawed Cool Whip Whipped Topping (optional, for serving)

Place coffee, orange peel and cinnamon in filter in brew basket ofcoffee maker. Place brown sugar in empty pot of coffee maker.

Add water to coffee maker; brew. When brewing is complete, stir untilwell blended.

Pour into 8 large mugs. Top each with 2 Tbsp. of the whipped topping,if desired.

COOL VARIATION:Prepare as directed; cover. Refrigerate several hours or untilchilled. Serve over ice cubes.

Source: Kraft

Coffee Ice

1/4 cup plus 1 tablespoon sugar, divided use2 tablespoons instant coffee crystals1 1/2 cups cold water1/2 cup heavy (whipping) cream1/4 cup creme de cacao, brandy or Sambuca (optional)

Dissolve 1/4 cup sugar and coffee crysatals in 1/2 cup boiling water.Add 1 1/2 cups cold water. Pour into shallow pan. Freeze 2 hours ortill nearly firm.

Break up into chilled small mixer bowl. Beat till fluffy. Freeze tillnearly firm, stirring once or twice.

Beat cream and the remaining 1 tablespoon sugar till soft peaks form.

Scrape coffee ice into small goblets. Pour 1 tablespoon of liqueurover each, if desired. Top with whipped cream.

Servings: 4Adapted from source: Better Homes and Gardens Creative Ideas: HolidayDesserts 1988

Whipped Mocha Mist

1 tablespoon (1 envelope) unflavored gelatine1 (4 oz.) package butterscotch pudding and pie filling mix1 1/2 teaspoons instant coffee1/2 cup sugar1 2/3 cups (large can) undiluted Carnation Evaporated Milk, divided use1 cup water2 tablespoons orange juicechopped pecan (for garnish)

Mix gelatine, pudding, coffee, sugar, 1 cup Carnation and water insaucepan. Cook over low heat until mixture comes to full boil,stirring constantly. Chill until mixture mounds from spoon.

Chill the remaining 2/3 cup evaporated milk in refrigerator trayuntil soft ice crystals form around edges of tray (10-15 minutes).

Whip chilled evaporated milk until stiff (about 1 minute). Add orangejuice. Whip very stiff (about 2 minutes longer). Beat into puddingmixture.

Spoon into sherbet or parfait glasses. Chill until firm, about 2 hours.

Garnish with chopped pecans.

Makes about 8 servingsFrom: Recipelink.comSource: Recipe booklet: 38 Answers to What's Cooking, Carnation Company, 1961

Chocolate Cinnamon Cafe Au Lait

2 c Milk3 Cinnamon sticks20 Whole cloves5 oz Milk chocolate2 oz Semisweet chocolate3 c Freshly brewed strong coffee1/2 c Golden brown sugar1 1/2 ts Vanilla1/2 c Whipping creamGround nutmeg

Combine milk, cinnamon sticks and cloves in medium saucepan. Bring toa simmer. Remove from heat. Add both chocolates and whisk untilmelted. Cover and let stand 15 minutes. Bring milk mixture to simmer.Add coffee, brown sugar and vanilla. Stir and heat through, but donot boil. Beat cream (sweeten with a little sugar, if desired) untilsoft peaks form. Strain coffee. Ladle into mugs. Top with whippedcream and sprinkle with nutmeg. Yield: 6 servings.