Hot New Coffee Recipes


Café Esmeralda
A warm coffee for colder days
Ingredients for 2 drinks
2 tablespoons Kahlua (or other coffee liqueur)
1 tablespoon brandy or cognac
1 tablespoon chocolate syrup
1/8 teaspoon ground cinnamon
6 ounces hot coffee
Sweetened whipped cream (about 1 cup)
Garnish: 1 teaspoon chocolate sprinkles
Preparation
Mix together Kahlua, brandy or cognac, chocolate syrup and cinnamon. Add coffee, and stir. Pour equally into two warm glasses. Top each drink with whipped cream and chocolate sprinkles, and serve.


Caffè Velutto
Ingredients for 2 drinks (each about 6-ounces; alcohol-free)

1 double espresso (2 fluid ounces)
1 (2-inch piece) vanilla bean OR1 teaspoon vanilla extract
2 teaspoons grated chocolate (optional)
2 scoops (1/2 cup) vanilla bean ice cream (or regular vanilla ice cream)
1/2 cup crushed ice
Preparation
Pour the espresso into a 2-cup measuring cup or blender container. Cut open the vanilla bean lengthwise, open it up, and scrape the small black seeds into the espresso, or add the vanilla extract. Add the chocolate, if using, and stir well or blend to mix. Add the ice cream and crushed ice and blend or mix well again. Pour into two glasses and serve.


Caribbean Coffee
A tropical cooler for warm weather breezes
Ingredients for 1 drink (about 6-ounces; alcohol-free)
1 double espresso (2 fluid ounces)
1 teaspoon sugar
½ teaspoon cocoa powder
1 scoop of vanilla ice cream (1/4 cup)
3 tablespoons pineapple juice
Garnish: fresh pineapple (optional) and cocoa powder
Preparation
Stir together the espresso, sugar, and 1/2 teaspoon cocoa. Chill in the refrigerator until cool. Pour into a serving glass. Beat the ice cream and pineapple juice until frothy. Pour over the coffee mixture to top it off. Garnish with cocoa powder and a piece of pineapple on the rim of the glass, and serve.


Chocolate Dream
Ingredients for one drink (about 8 ounces)

2 tablespoons chocolate syrup, plus more for garnish
2 tablespoons Crème de Cacao
4 teaspoons Bailey’s Irish Cream
4 ounces hot coffee
1/4 to 1/2 cup sweetened whipped cream
Preparation:
Fill the bottom of an 8-ounce glass with 2 tablespoons chocolate syrup, Bailey’s Irish Cream, and the Crème de Cacao. Top off with coffee, mound high with whipped cream, and garnish with a swirl of chocolate syrup.


Frappino
A cool milk shake for hot nights.
Ingredients for 1 drink (alcohol-free)
1/2 cup milk
3 tablespoons "Irish Cream" coffee syrup
1 espresso, chilled (about 1 ounce)
4 ice cubes
Sweetened whipped cream (about 1/2 cup)
1 teaspoon mocha topping or chocolate sauce
Preparation
Combine the milk, coffee syrup, espresso, and ice cubes using a blender, hand blender, or simply by mixing well with a spoon. Pour the drink into a glass, garnish with the whipped cream and the topping, and serve.


Hot & Berry Sweet
Tequila Rose liqueur injects this hot drink with sweet hints of strawberry and a mild boost of tequila. Serve as an aperitif, a bar drink, or on special occasions.
Ingredients for 1 drink
1 tablespoon "Tequila Rose" liqueur
Frothed milk to taste
1 single or double espresso (1 to 2 ounces)

Preparation
Pour the Tequila Rose into a small conical glass. Cover with a layer of hot frothed milk. Top off the glass with hot espresso, and serve.


Winter Magic Coffee
Ingredients for 1 drink (alcohol-free)
1 teaspoon hazelnut spread (Nutella)
1 teaspoon honey
Pinch of ground ginger
Pinch of ground cardamom
1 strong shot of espresso (1 ounce)
Frothed milk
Garnish: Hazelnut spread mixed with espresso (optional)
Preparation
In the bottom of the cup, stir 1 teaspoon hazelnut spread, honey, ginger and cardamom together until creamy. Pour or brew in the espresso. Stir. Top off with frothed milk. Dilute a little hazelnut spread with a few drops of espresso. Drizzle decoratively over the milk, and serve.


Almond Caffe Mocha
1 cup freshly brewed coffee,
½ cup Amaretto flavored syrup, or almond-flavored liqueur
2 TBS unsweetened cocoa
1/3 cup milk
1 TBS sugar
Top with whipped cream if desired
Recipe courtesy of Laura Everage, food writer and former editor of Gourmet Retailer

Spiced Coffee
1 cup brewed coffee
2 whole cloves
1 stick cinnamon
Orange peel cut in strip
Warmed half-n-half
Top with cocoa powder
Recipe courtesy of Laura Everage, food writer and former editor of Gourmet Retailer

Black Forest Coffee
1 cup brewed coffee
chocolate syrup (to taste)
Maraschino cherry juice or cherry syrup
Whipped cream
Maraschino cherries to top
Chocolate shavings
Recipe courtesy of Laura Everage, food writer and former editor of Gourmet Retailer

 

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