Quick Irish Coffee
1 ts Sugar
3/4 c Strong black coffee to 1 c Strong black coffee
1 1/2 oz (1 Jigger) Irish Whiskey
Whipped cream
Dissolve sugar in black coffee in an Irish coffee glass or a heat-resistant, non-metallic glass, cup or mug. (DO NOT USE A GLASS WITH METALLIC TRIM.) Heat, uncovered, in Microwave Oven 1 to 2 minutes or until hot. Stir in Irish Whiskey. Carefully float a spoonful of whipped cream on top.
Instant Creamed Irish Coffee
1 1/2 c Warm Water
1 tb Instant Coffee Crystals
1/4 c Irish Whiskey
Brown Sugar To Taste
Dessert Topping in a pressurized can.
In a 2-cup measure combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 4 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Serve in mugs. Top each mug of coffee mixture with some pressurized dessert topping.
Bushmills Irish Coffee
1 1/2 fl Bushmills Irish whiskey
1 ts Brown sugar (optional)
1 ds Creme de menthe, green
1 x Strong fresh coffee
1 x Whipped cream
Pour whiskey into Irish coffee cup and fill to 1/2 inch from top with coffee. Add sugar if wanted and mix. Top with whipped cream and drizzle creme de menthe on top.
OPTIONAL – May rim cup with sugar.
Old Fashioned Irish Coffee
3/4 c Warm Water
2 tb Irish Whiskey
Dessert Topping from a pressurized can
1 1/2 ts Instant Coffee Crystals
Brown Sugar To Taste
In a nonmetal mug combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Top with pressurized dessert topping.
Bailey’s Irish Cappuccino
3 oz Bailey’s Irish Cream
5 oz Hot coffee
Dessert topping, pressurized
1 ds Nutmeg
Pour Bailey’s Irish Cream into a coffee mug. Fill with hot black coffee. Top with a single spray of dessert topping. Dust dessert topping with a dash of nutmeg.
International Cappuccino Coffee Mix
6 ts Instant coffee
4 tb Unsweetened cocoa
1 ts Ground cinnamon
5 tb Sugar
Whipped cream
Mix all ingredients.
To make a cup of coffee use 1 tablespoon of mixture and place in large mug; pour 1 1/2 cups boiling water over and stir. Top with whipped cream.
To make a smaller cup just cut mixture down to 1/2 tablespoon and 3/4 cup boiling water.
Serves 10-12.
Instant Coffee-swiss Style Mocha Mix
1/2 c Instant coffee granules
1/2 c Sugar
2 tb Cocoa
1 c Nonfat dry milk powder
Combine all and mix well. Store mix in an airtight container. For each serving: place 1 tbsp. + 1 tsp. of mix into a cup. Add 1 cup boiling water and stir well.
Iced Mochacchino
1/2 c Brewed espresso, chilled
6 tb Chocolate syrup
1 tb Sugar
1/2 c Milk
1 c Vanilla ice cream or frozen yogurt
1/4 c Heavy cream, softly whipped
Cinnamon, chocolate curls or cocoa powder for garnish
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
1 tb Chocolate syrup
1 c Hot double espresso or very strong coffee
1/4 c Half-and-half
4 Ice cubes
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.
This recipe yields 1 serving.
Original Iced Coffee
1/4 c Coffee; instant, regular or decaffeinated
1/4 c Sugar or low calorie sweeten
1 l Milk; cold
Dissolve instant coffee and sugar in hot water. Stir in 1 litre of cold milk and add ice. For mocha flavor, use chocolate milk and reduce the sugar to taste. For single serving: dissolve 1 tbsp of instant coffee and 2 tsp sugar in 1 tbsp hot water. Add 1 cup of cold milk and stir.
Iced Cinnamon Coffee
4 c Strong coffee (use 2 to 4 teaspoons instant to 1 c Boiling water
1 3″ stick cinnamon, broken in pieces
1/2 c Heavy cream
Coffee syrup
Pour hot coffee over cinnamon pieces; cover and let stand about 1 hour. Remove cinnamon and stir in cream. Chill thoroughly.
To serve, pour into ice-filled glasses. Stir in desired amount of Coffee Syrup. If desired, top with sweetened whipped cream and sprinkle with ground cinnamon. Use cinnamon sticks and stirrers.
Easy Iced Cafe Au Lait
2 1/4 c Cold freshly brewed coffee
2 c Milk
2 c Crushed ice
Sugar (opt)
Blend ingredients. Add sugar and continue blending until frothy. Pour over ice.
Hot Baja Coffee
8 c Hot water
3 tb Instant coffee granules
1/2 c Coffee liqueur
1/4 c Creme de Cacao liqueur
3/4 c Whipped cream
2 tb Semi-sweet chocolate, grated
In slow-cooker, combine hot water, coffee, and liqueurs. Cover and heat on LOW 2-4 hours. Ladle into mugs or heat-proof glasses. Top with whipped cream and grated chocolate.
Homemade Coffee Liqueur
4 c Sugar
1/2 c Instant coffee
3 c ;Water
1/4 ts Salt
1 1/2 c Vodka, high-proof
3 tb Vanilla
Combine sugar and water; boil till sugar dissolves. Reduce heat to simmer & simmer 1 hour. LET COOL. Stir in vodka & vanilla. Pour up.
Godiva Irish Coffee
1 1/2 oz Godiva Liqueur
3/4 oz Irish Cream Liqueur
4 oz Hot Coffee
Pour in mug. Stir. Garnish with whipped cream.
German Coffee With Whipped Cream
5 c Hot Strong Coffee
Sugar (To Taste)
Whipped Cream
Pour coffee in stemmed glasses and sweeten with sugar. Stir until sugar is dissolved. Top with whipped cream.
Gaelic Coffee
Black coffee; freshly made
Scotch whiskey
Demerara (raw brown) sugar
Double (heavy) cream; whipped until slightly thick
Pour the coffee into a warmed glass. Add the whisky and the sugar to taste. Stir well. Pour some lightly whipped cream into the glass over the back of a teaspoon.
Frozen Cappuccino
2 Scoops vanilla frozen yogurt divided
1/2 c Milk
1 T Hershey’s choc. milk mix
1 1/2 t Instant coffee granules
Place 1 scoop frozen yogurt, milk, chocolate milk mix and coffee granules in food processor or blender. Process 30 seconds or until smooth. Pour into tall glass; top with remaining scoop of frozen yogurt.
Flavored Coffees (mocha)
1/4 c Powder nondairy creamer
1/3 c Sugar
2 tb Cocoa
1/4 c Dry instant coffee
Place all ingredients in mixer, beat at high until well blended. Mix 1 & 1/2 TB mix w/ 3/4 cup hot water. Store in air tight jar.
Flavored Coffees
1/4 c Powder 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. Store in air tight jar Mix 1 1/2 TBS mix w/ 3/4 cup hot water.
Viennese Coffee 20 servings Scant 2/3 cup dry instant coffee 2/3 cup sugar 3/4 cup powdered nondairy creamer 1/2 tsp cinnamon dash each of ground allspice, cloves, and nutmeg. Mix all ingredients & Store in air tight jar. To make mix 4 tsp with one cup hot water.
Fireside Coffee Mix–Flavored Coffee Creamer
2 c Nestle’s quick
2 c Powdered coffee creamer
1/2 c Powdered sugar
3/4 ts Cinnamon
3/4 ts Nutmeg
Espresso Romano
1/4 c Finely Ground Coffee
1 1/2 c Cold Water
2 Strips Lemon Peel
Fill filter section of a steamed-pressure coffeepot with water. Place filter in base and screw on top portion of coffeepot. Heat over medium heat until coffee begins to bubble into top portion. Reduce heat to low and simmer until bubbling stops. Serve immediately. Garnish with lemon peel.
Dublin Dream
1 tb Instant coffee
1 1/2 tb Instant hot chocolate
1/2 oz Irish cream liqueur
3/4 c Boiling water
1/4 c Whipped cream
In an Irish coffee glass, place all ingredients except for the whipped cream. Stir until well mixed, and garnish with whipped cream.
Dinner Party Coffee
3 c Very hot decaffeinated
Coffee — instant O.K.
2 tb Sugar
1/4 c Rum — light OR dark
Combine very hot coffee, sugar and rum in heated pot. Makes 4-6 demitasse for 4-6. Double as needed.
Di Saronno Coffee
1 oz Di saronno amaretto
8 fl Coffee
Whipped cream
Blend Di Saronno Amaretto with coffee, then top with whipped cream. Serve in Irish Coffee mug.
Delicious Coffee Milk Shake
2 c Milk
2 tb Sugar
2 ts Instant coffee
3 tb Vanilla ice cream
Strong coffee; cold
Add ingredients in blender in order given and mix at high speed for 5 minutes or until blended. Pour into frosted glass.
Danish Coffee
8 c Hot coffee
1 c Dark rum
3/4 c Sugar
2 Cinnamon sticks
12 Cloves (whole)
In a very large heavy saucepan, combine all the ingredients, cover and keep on low heat for about 2 hours. Serve in coffee mugs.
Creamy Irish Coffee 2
1/3 c Irish cream liqueur
1 1/2 c Freshly brewed coffee
1/4 c Heavy cream, slightly sweetened and whipped, opt.
Divide the liqueur and coffee among two mugs. Top with poufs of whipped cream if desired. Serve at once.
Creamy Irish Coffee
4 c Strong fresh coffee
1/4 c Sugar
1/2 c Irish whiskey
1 c Whipping cream
2 tb Sugar
2 tb Irish whiskey
Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste. Add 1/2 cup Irish Whiskey and heat thoroughly but do not boil. (Scotch, Bourbon or other whiskeys could be used.) Meanwhile whip 1 cup whipping cream until light. Beat in 2 tb each of sugar and Irish whiskey. Pour coffee into mugs or goblets and pipe or spoon flavored cream on top.
Creamy Iced Coffee
1 c Chilled brewed coffee, made double-strength
2 tb Confectioners’ sugar (rounded tablespoons)
3 c Chopped ice
Combine the coffee, sugar, and ice, and blend until creamy.