Coffee Granita
In Italy, coffee granita is served in tall glasses filled halfway with granita and topped with whipped cream.
4 cups freshly brewed decaf espresso or double-strength coffee
1 cup sugar
2 tablespoons coffee flavored liqueur (Kahlua®)
2 cups whipping cream
1 to 1 1/2 teaspoons vanilla extract
Shaved chocolate for garnish
• While coffee is hot, stir in sugar until dissolved.
• Add coffee flavored liqueur.
• Pour mixture into a 13×9-inch baking dish.
• Cover tightly with plastic wrap and freeze approximately 45 minutes or until icy at edge of pan.
• Whisk to distribute frozen portions evenly.
• Cover and freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes.
• Whisk to distribute frozen portions evenly.
• Cover and return to freezer and freeze about 3 hours or until frozen solid.
• Remove from freezer.
• Using a fork, scrape granita down length of pan, forming icy flakes.
• Return to freezer for at least 1 hour.
• Can be made 1 day ahead.
• When served, the granita should look like a fluffy pile of dry brown crystals.
• In a medium bowl, whip whipping cream and 1 teaspoon vanilla extract until soft peaks form.
• Taste and whisk in more vanilla extract if necessary.
• Cover and store in refrigerator until ready to serve.
• To serve, scoop flaked granita into tall goblets or parfait glasses, filling halfway.
• Top with whipped cream and sprinkle with shaved chocolate for garnish.
• Serve immediately with iced tea spoons.
Yield: Serves 8
Irish Coffee
1 1/2 cups warm water
1 tablespoon instant coffee crystals
1/4 cup irish whiskey
brown sugar to taste
dessert topping *
* Dessert topping should be in a pressurized can. Mix first four
ingredients then add a bit of dessert topping or sweetened whipped cream.
Coffee Liqueur
3 cup sugar
3 cup water
3 1/2 tablespoon instant coffee granules
1 quart vodka
1 tablespoon vanilla extract
Combine sugar, water, and coffee granules in a heavy saucepan. Bring to a
boil; cover, reduce heat, and simmer 10 minutes. Remove from heat and
cool. Stir in vodka and vanilla; pour into bottles, and cover with plastic
wrap. Punch holes in plastic wrap, and store in a cool, dark place 4
weeks. For later use, store in airtight containers.
Yield: 6 1/2 cups.
Cafe Mexicano
8 cups water; cold
1/3 cup dark brown sugar; packed
1/2 ounce baking chocolate; fine chop
2 cloves; whole
1 cinnamon stick;broken in 1/2
1 cup coffee; regular grind, dry
1 teaspoon vanilla
1/4 cup brandy
8 tablespoons coffee liqueur
Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in
3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes. Stir in
coffee. Remove from heat; cover and let stand 5 minutes. Stir in vanilla.
Strain coffee through 4 thicknesses of cheesecloth. CAFE DIABLO: Cafe
Mexicano Prepare Cafe Mexicano; keep hot in saucepan after straining.
Heat brandy just until warm in small, long-handled saucepan. Remove from
heat; ignite. Pour flaming brandy over coffee. Allow flame to burn out;
stir. Pour coffee into cups or mugs. Top each with whipped cream and 1 T
liqueur. Garnish with cinnamon stick, if desired.
Amaretto Coffee
1 1/2 cups warm water
1 tablespoon instant coffee crystals
1/3 cup amaretto
dessert topping
Dessert topping should be in a pressurized can. In a 2-cup measure stir
together water and instant coffee crystals. Micro-cook, uncovered, on 100%
power for about 4 minutes or just till steaming hot. Stir in Amaretto.
Serve in mugs. Top each mug of coffee mixture with some dessert topping.
West Indies Coffee ( made with Brown Sugar-yum)
3 1/2 c Milk
1/4 c Instant coffee
1/4 c Brown sugar
1 ds Salt
Bring milk just to boiling. Pour over coffee, brown sugar, and salt, stirring to dissolve. Serve in mugs.
Makes between 4 and 5 servings.
Cinnamon Spiced Coffee
1/3 c Instant coffee
3 tb Sugar
8 Whole cloves
3 Inches stick cinnamon
3 c Water
Whipped cream
Ground cinnamon
Combine 1/3 cup instant coffee, 3 tablespoons sugar, cloves, stick cinnamon, and water. Cover, bring to boiling. Remove from heat and let stand, covered, about 5 minutes to steep. Strain. Pour into cups and top each with spoonful of whipped cream; dash lightly with cinnamon. Fun to serve with cinnamon sticks as muddlers.
Makes 4 to 6 servings.
Viennese Coffee Mix
2/3 c (scant) dry instant coffee
2/3 c Sugar
3/4 c Powdered nondairy creamer
1/2 ts Cinnamon
ds Ground allspice
ds Cloves
ds Nutmeg
Mix all ingredients & store in airtight jar. Mix 4 ts. with 1 c. hot water.
Viennese Coffee
4 oz Semisweet Chocolate
1 tb Sugar
1/4 c Whipping Cream
4 c Hot Strong Coffee
Whipped Cream
Grated Orange Peel
Melt chocolate in a heavy saucepan over low heat. Stir in sugar and whipping cream. Beat in coffee with a whisk, 1/2 cup at a time; continue to beat until frothy. Top with whipped cream and sprinkle with orange peel.
Vanilla Almond Coffee
1/3 c Ground coffee
1 ts Vanilla extract
1/2 ts Almond extract
1/4 ts Anise seeds
Place coffee in a blender or food processor fitted with a steel blade. In cup, combine remaining ingredients. With processor running, add flavorings. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator.
Yields: mix for eight 6 ounce servings.
Turkish Coffee
3/4 c Water
1 tb Sugar
1 tb Pulverized Coffee
1 Cardamon Pod
Combine water and sugar in an ibrik or small saucepan. Bring to a boil; then remove from heat and add coffee and cardamon. Stir well and return to heat. When coffee foams up, remove form heat and let grounds settle. Repeat twice more. Pour into cups; let grounds settle before drinking.
Praline Coffee
3 c Hot brewed coffee
3/4 c Half-and-half
3/4 c Firmly packed Lt.Brown sugar
2 tb Butter or margarine
3/4 c Paraline liqueur
Sweetened whipped cream
Cook first 4 ingredients in a large saucepan over medium heat, stirring constantly, until thoroughly heated (do not boil).
Stir in liqueur; serve with sweetened whipped cream.
Pluto Coffee
12 oz Fresh ground coffee, preferably chocolate mint, or swiss chocolate
2 oz Or more 151 Rum
1 Large scoop whipped cream
1 oz HagenDaz Liqueur or Baileys Irish Cream
2 tb Chocolate syrup
Fresh grind the coffee. We use either the swiss chocolate or the chocolate mint coffee. Brew.
In a large mug, put the 2+ oz of 151 rum in the bottom (have a little to taste test if you wish!). Pour the hot coffee into the mug 3/4 of the way up. Add the HagenDaz or Bailey’s Irish Cream. Stir. Top with the fresh whipped cream and drizzle chocolate syrup.
Orange Cinnamon Coffee
1/4 c Ground coffee
1 tb Grated orange peel
1/2 ts Vanilla extract
1 1/2 Cinnamon sticks
Place coffe and orange peel in blender or food processor fitted with steel blade. With processor running, add vanilla. Stop and scrape sides of container with a spatula. Process 10 seconds longer. Place mix in a small bowl and stir in cinnamon sticks. Store in refrigerator.
Yields:Mix for eight 6 ounce servings
Nightcap Coffee Mix
2/3 c Non dairy coffee creamer
1/3 c Instant coffee granules
1/3 c Granulated sugar
1 ts Ground cardamom
1/2 ts Ground cinnamon
Combine all ingredients in a medium bowl; stir until well blended. Store in airtight container. Yields 1 1/3 cups coffee mix To serve: spoon 1 heaping tablespoon coffee mix into 8 ounces hot water. stir until well blended.
Mocha Frappe
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)
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
Mocha Flavoured Coffee
1/4 c Nondairy creamer dry
1/3 c Sugar
1/4 c Dry instant coffee
2 Tblsp cocoa
Place all ingredients in mixer, beat at high until well blended. Mix 1 1/2 Tblsp mix w/ 3/4 cup hot water. Store in air tight jar.
14 servings.
Mocha Coffee Mix
1/4 c Powdered nondairy creamer
1/3 c Sugar
1/4 c Dry instant coffee
2 tb Cocoa
Place all ingredients in mixer, beat at high until well blended. Mix 1 1/2 T mix with 3/4 c. hot water. Store in airtight jar.
Mocha Coffee
1 c Instant coffee crystals
1 c Hot chocolate or cocoa mix
1 c Non-dairy creamer
1/2 c Sugar
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.
Mexican Spiced Coffee
3/4 c Brown sugar, firmly packed
6 Cloves
6 Julienne slices orange zest
3 Cinnamon sticks
6 tb Coffee (NOT instant)
In a large saucepan, heat 6 cups of water with the brown sugar, cinnamon sticks, and cloves over moderately high heat until the mixture is hot, but do not let it boil. Add the coffee, bring the mixture to a boil, and boil it, stirring occasionally, for 3 minutes. Strain the coffee through a fine sieve and serve in coffee cups with the orange zest.
Maple Coffee
1 c Half-and-half
1/4 c Maple syrup
1 c Hot brewed coffee
Sweetened whipped cream
Cook half-and-half and maple syrup in a saucepan over medium heat, stiffing constantly, until thoroughly heated (do not boil). Stir in coffee, and serve with sweetened whipped cream.
Loco Cocoa Mocha
3/4 oz Kahlua
1/2 c Hot coffee — HAZELNUT
1 ts Nestle Quick
2 tb Half and half — (optional)
Combine all ingredients in your favorite cup and stir Garnish with a donut of your choice.
Kahlua Kioki Coffee
1 oz Kahlua
1/2 oz Brandy
1 c Hot coffee
1 x Whipped cream
Add Kahlua and brandy to coffee and garnish with whipped cream.
Kahlua Coffee
6 c Hot coffee
1 c Chocolate syrup
1/4 c Kahlua
1/8 ts Ground cinnamon
Whipped cream
Combine coffee, chocolate syrup, Kahlua, and cinnamon in a large container; stir well. Serve immediately. Top with whipped cream.
Yield: 7 1/2 cups.
Italian Mocha Espresso
1 Cup instant coffee
1 Cup sugar
4 1/2 Cup nonfat dry milk
1/2 Cup cocoa
Stir ingredients together. Process in a blender until powdered. Use 2 Tablespoons to one small cup of hot water. Serve in demitasse cups.
Makes about 7 cups of mix.
Italian Coffee With Chocolate
2 c Hot Strong Coffee
2 c Hot Traditional Cocoa
Whipped Cream
Granted Orange Peel
Combine 1/2 cup coffee and 1/2 cup cocoa in each 4 mugs. Top with whipped cream; sprinkle with orange peel.
Maraschino Coffee
1 c Black coffee
1 oz Amaretto
Whipped topping
1 Maraschino cherry
Fill coffee mug or cup with hot coffee. Stir in amaretto. Top with pressurized dessert topping and cherry.
Serve with teaspoon.
Another Irish Coffee
1 c Coffee [strong & black]
1 1/2 oz Irish whisky
1 ts Sugar
1 tb Whipped cream
Mix coffee, sugar, and whiskey in a large mug or cup…
Microwave on high [100%] until hot 1 to 2 min. and top with the whipped cream…
Irish Coffee Milkshake
1/2 c Skim milk
1/2 c Plain low-fat yogurt
2 ts Sugar
1 ts Instant coffee powder
1 ts Irish whiskey
In blender at low speed, blend all ingredients about 30 seconds. Pour into glass.
Kahlua Irish Coffee
2 oz Kahlua or coffee liqueur
2 oz Irish Whiskey
4 c Hot coffee
1/4 c Whipping cream, whipped
Pour one-half ounce coffee liqueur in each cup. Add one-half ounce Irish Whiskey to each cup. Pour in steaming freshly-brewed hot coffee and stir. Gently spoon two heaping tablespoonful of whipped cream on top of each. Serve HOT. Serves 4