Specialty Coffee

More great coffee recipes!

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Cajun coffee with molasses and dark rum, Creamy cappuccino, coffees with brandy and white rum, and whipped cream, the great varieties just keep coming. All our coffee recipes will be available soon for download from this page.

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Caffe Di Cioccolata

1/4 c Instant espresso 1/4 c Instant cocoa 2 c Boiling water Whipped cream Finely shredded orange peel or ground cinnamon Combine coffee and cocoa. Add boiling water and stir to dissolve. Pour into demitasse cups. Top each serving with whipped cream and shredded orange peel. Serves 6 to 7. Cajun Coffee

Hot Strong Coffee

6 tb Molasses 6 tb Dark Rum (If Desired) Whipped Cream Nutmeg (Freshly Ground) Combine coffee and molasses in a saucepan. Heat, stirring, until molasses is dissolved and coffee is very hot. Do not allow to boil. If desired place 1 Tbls. rum in each mug. Add coffee. Top with whipped cream; sprinkle with nutmeg. Do not stir before drinking.

Cappuccino Orange

1/3 c Powdered nondairy creamer 1/3 c Sugar 1/4 Dry instant coffee 1 Or 2 orange hard candies (crushed) Blend all ingredients together in mixer. Mix 1 Tb with 3/4 cup hot water. Store in airtight jar.

Creamy Cappuccino

1/4 c Instant espresso or instant dark-roast coffee 2 c Boiling water 1/2 c Heavy cream, whipped Cinnamon, nutmeg, or finely shredded orange peel Dissolve coffee in boiling water. Pour into small, tall cups filling only about half full. Offer sugar. Now pass whipped cream-- everyone adds a spoonful, dashes It with cinnamon, nutmeg, or orange peel, then folds the cream into coffee.

Cappuccino Royale

1/2 c Half-and-half 1/2 c Freshly brewed espresso 2 tb Brandy 2 tb White rum 2 tb Dark creme de cacao Sugar Whisk half-and-half in heavy small saucepan over high heat until frothy, about 3 minutes. Divide espresso coffee between 2 cups. Add half of brandy and creme de cacao to each cup. Re-whisk half-and-half and pour into cups. Sweeten to taste with sugar.

Cappuccino Shake

1c Skim milk 1 1/2 ts Instant coffee 2 pk Artificial sweetener 2 dr Brandy or rum flavoring 1 ds Cinnamon In a blender, combine milk, coffee, sweetener and extract. Blend until coffee is dissolved. Serve with a dash of cinnamon. For a hot drink, pour into a mug and heat in a microwave.

Cardamom-spiced Coffee

3/4 c Ground Coffee 2 2/3 c Water Ground Cardamom 1/2 c Sweetened Condensed Milk Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Pour into 4 cups. To each serving, add a dash of ground cardamom and about 2 tablespoons of the condensed milk; stir to blend.

Chocolate Almond Coffee

1/3 c Ground coffee 1/4 ts Freshly ground nutmeg 1/2 ts Chocolate extract 1/2 ts Almond extract 1/4 c Toasted almonds, chopped Process nutmeg and coffee, add extracts. Process 10 seconds longer. Place in bowl and stir in almonds. Store in refrigerator. Makes 8 six ounce servings. To brew: Place mix in filter of an automatic drip coffee maker. Add 6 cups water and brew

Chocolate Coffee

2 tb Instant coffee 1/4 c Sugar 1 ds Salt 1 oz Squares unsweetened chocolate 1 c Water 3 c Milk Whipped cream In saucepan combine coffee, sugar, salt, chocolate, and water; stir over low heat until chocolate has melted. Simmer 4 minutes, stirring constantly. Gradually add milk, stirring constantly until heated. When piping hot, remove from heat and beat with rotary beater until mixture is frothy. Pour into cups and sail a dollop of whipped cream on the surface of each. Makes 6 servings.

Chocolate Mint Coffee

1/3 c Ground coffee 1 ts Chocolate extract 1/2 ts Mint extract 1/4 ts Vanilla extract Place coffee in a blender or food processor. In a cup, combine extracts. With processor running, add extracts. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator. Yield: mix for eight 6-ounce servings

Chocolate Mint Coffee Float

1/2 c Hot coffee 2 tb Creme de cacao liqueur 1 Scoop Mint chocolate chip ice cream For each serving combine 1/2 cup coffee and 2 tablespoons liqueur. Top with scoop of ice cream.

Coconut Coffee

2 c Half-and-half 15 oz Can cream of coconut 4 c Hot brewed coffee Sweetened whipped cream Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly. Stir in coffee. Serve with sweetened whipped cream.

Coffee Ice

2 c Brewed espresso 1/4 c Sugar 1/2 ts Ground cinnamon In a saucepan over medium heat, simmer all ingredients just to dissolve. Place mixture in a metal dish, cover and freeze for at least 5 hours, stirring the outer frozen mixture into the center every half hour, until firm but not solidly frozen. Just before serving, scrape the mixture with a fork to lighten the texture. Makes 4 (1/2 cup) servings.

Coffee Soda

3 c Chilled double-strength coffee 1 tb Sugar 1 c Half and half 4 Scoops (1 pint) coffee ice cream 3/4 c Chilled club soda Sweetened whipped cream, 4 Maraschino cherries, Chocolate curls or cocoa, for garnish, optional Combine the coffee and sugar blend in the half and half fill 4 soda glasses halfway with the coffee mixture, add a scoop of ice cream and fill the glasses with soda. Garnish as desired with whipped cream, cherries, chocolate curls or cocoa.

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.

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 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.

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.

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.

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.

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.