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Drink Recipes - Coffee
Drink
Directory
for
this page:
All
Canadian
Coffee
Amaretto Café (Italian Coffee)
Amaretto Coffee
Amaretto Coffee 2
Mexican Coffee
Iced Coffee Fillip
Brandied Viennese Coffee
Irish Coffee
Iced Irish Coffee
Lights Out
Hot White Russian
Hot Irish Mocha
Irish Mocha Frost
Cappuccino Rum Shake
All Canadian Coffee
1/4 cup Maple syrup -- pure
1/2 cup Rye whiskey
3 cups Coffee; hot, black -- double strength
-----TOPPING-----
3/4 cup Whipping cream
4 teaspoons Maple syrup -- pure
Topping: Whip cream with maple syrup just up until soft mounds; set aside. Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee. Deocrate with tiny Canadian flags if desired. MAKES: 4
Amaretto Café (Italian Coffee)
1 cup black coffee
1 ounce 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.
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.
Amaretto Coffee 2
3/4 Cup Warm Water
3 Tablespoons Amaretto
1 1/2 Teaspoons Instant Coffee Crystals
Dessert Topping -- * see note
* Dessert topping should be in a pressurized can.
In a nonmetal mug stir together water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till mixture is steaming hot. Stir in Amaretto. Top with pressurized dessert topping.
Mexican
Coffee
3/4 cup (4 jiggers) coffee-flavored liqueur
4 teaspoons firmly packed dark brown sugar, or to taste
3 cups freshly brewed strong coffee
Lightly sweetened whipped cream to taste
Cinnamon for garnish
In each of four 8-ounce mugs, combine 3 tablespoons (1 jigger) of the liqueur and 1 teaspoon of the brown sugar, divide the coffee, heated if necessary, among the mugs, and stir the drinks until the sugar is dissolved. Top each drink with a dollop of the whipped cream and sprinkle the whipped cream with the cinnamon.
Iced
Coffee
Fillip
3 or 4 ice cubes
8 ounces strong black coffee
1 teaspoon , or more to taste, Tia Maria or other coffee liqueur
Pour the coffee over ice cubes in a tall glass. Stir in the Tia Maria.
Brandied
Viennese
Coffee
4 ounces semisweet chocolate, chopped, plus additional, grated, for topping
1/4 cup heavy cream
3 cups freshly brewed strong coffee
1/2 cup brandy
Lightly sweetened whipped cream to taste
In the top of a double boiler set over simmering water, melt the chopped chocolate with the cream, stirring, and stir the mixture until it is smooth. Add the coffee, heated if necessary, and the brandy in a stream, stirring, and stir the mixture until it is combined well. Divide the coffee among four 8-ounce mugs, top each drink with a dollop of the whipped cream, and sprinkle the whipped cream with the grated chocolate.
Irish
Coffee
3/4 cup (4 jiggers) Irish whiskey
2 tablespoons sugar, or to taste
3 cups freshly brewed strong coffee
Lightly sweetened whipped cream to taste
In each of the four 8-ounce mugs, combine 3 tablespoons (1 jigger) of the whiskey and 1 1/2 teaspoons of the sugar, divide the coffee, heated if necessary, among the mugs, and stir the drinks until the sugar is dissolved. Top each drink with a dollop of the whipped cream.
Iced
Irish
Coffee
This is a long, iced, summer version of Irish Coffee.
1 cup freshly brewed iced coffee
1 teaspoon superfine sugar
2 tablespoons whipped cream
2 ounces Irish whiskey
Combine coffee and sugar, stir to dissolve the sugar. Put 1 tablespoon of whipped cream in a 14-ounce highball glass, fill with the coffee mixture, add whiskey. Top with the remaining tablespoon of whipped cream.
Lights
Out
Made with decaffeinated coffee, this soothing drink is ideal for sipping while watching a video on a lazy Saturday night.
2 cups hot espresso coffee
1/4 cup coffee liqueur
2 tablespoons Southern Comfort
Sugar
1/2 cup whipping cream
Grated semisweet chocolate
Combine espresso, coffee liqueur and Southern Comfort in medium bowl. Flavor mixture with sugar to taste. Divide among 4 cups. Whisk whipping cream in heavy small saucepan over medium heat until hot and frothy, about 2 minutes. Spoon hot cream over coffees, dividing evenly. Sprinkle grated chocolate over and serve.
Hot
White
Russian
2 1/2 cups freshly brewed coffee
1/2 cup heavy cream
1/2 cup Kahlúa or other coffee-flavored liqueur, or to taste
1/4 cup vodka, or to taste
whipped heavy cream for garnish if desired
In a saucepan stir together the coffee, the 1/2 cup cream, the Kahlúa, and the vodka and heat the mixture over moderate heat until it is hot. Divide the mixture among heated mugs and garnish each drink with some of the whipped cream.
Hot
Irish
Mocha
1 tablespoon unsweetened cocoa powder
1 tablespoon sugar
1 tablespoon milk
5 cups strong coffee
1/3 cup orange-flavored liqueur
1 cup Bailey's Original Irish Cream
In a saucepan, combine the cocoa powder, the sugar, and the milk, stirring until the mixture is smooth. Add the coffee and heat the mixture moderately low heat, stirring, until the cocoa powder and the sugar are dissolved and the mixture is hot, but do not let it boil. Stir in the liqueur and the Bailey's, heat the mixture over moderate heat, stirring, until it is hot, but do not let it boil, and divide it among 6 heated mugs.
Irish
Mocha
Frost
1/2 cup freshly brewed strong coffee
1 cup milk
4 teaspoons unsweetened cocoa powder
1 cup cream whiskey liqueur, chilled
In a small saucepan, combine coffee, milk and cocoa. Heat the mixture over moderate heat, whisking, until the cocoa is dissolved, and let it cool. Stir in 1/2 cup of the liqueur, pour the mixture into a metal ice tray fitted with the divider, and freeze it until it is frozen solid. The coffee mixture may be prepared up to this point 1 day in advance.
In a blender, blend the frozen coffee mixture with the remaining 1/2 cup liqueur, scraping down the sides occasionally, until the mixture is smooth but still frozen and divide the mixture between 2 stemmed glasses.
Cappuccino
Rum
Shake
1 pint (2 cups) softened coffee ice cream
3 ounces (6 tablespoons) dark rum, or to taste
1/4 teaspoon ground cinnamon
1/2 cup whipped cream
Garnish: unsweetened cocoa powder and cinnamon sticks
In a blender, blend ice cream, rum and ground cinnamon until smooth but still thick and pour into 2 chilled stemmed glasses. Top drinks with whipped cream and garnish with cocoa powder and cinnamon sticks.
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