Indonesia Coffee

The taste of delicious coffee can indeed evoke the atmosphere. Coffee is also able to build the spirit in the morning. After waking up, coffee will make the body feel fresh and powerful. But none of that would be meaningless without a special taste.

The enjoyment and freshness of coffee is strongly influenced by the type of coffee. However, proper brewing techniques are also capable of great influence on the resulting flavor. For that, it is important for coffee lovers to know how to brew coffee properly.

Before you start brewing coffee, you first need to know that buying coffee and brewing it as soon as possible is the most appropriate action. This allows you to get the best taste of the coffee you want to enjoy. In addition, make sure also that the equipment to be used is really clean. Make sure there is no coffee or coffee leftover before.

If you buy coffee, be sure to buy coffee in the form of beans, and grind it when brewed. Grinder coffee or grinder tool also there are several types. Burr or mill grinder is more recommended because the grinder is able to produce consistent grinding results. Should not use a blade grinder because the coffee grinder is not able to provide consistent mill results.

Flavors that are too bitter or too flat taste all because of the extraction of coffee produced. If the coffee beans are milled in a way that is too smooth, then the bitter taste will be felt. Conversely, if the taste of coffee is too flat, all because of the milling less smooth.
The use of water also affects the resulting flavor.

To get a taste of quality coffee, use filtered water or bottled water. To maintain flavor, avoid the use of distilled water or lightened minerals. The ratio of water used also needs to be considered, it is recommended 1gram coffee 15ml water. This calculation also applies to multiples.

The ideal water temperature for brewing coffee is between 90 to 96 degrees Celsius. At this temperature, coffee will be extracted optimally. Colder temperatures will cause the taste of coffee feels flat. Cooked coffee at too hot a temperature will also eliminate the taste quality of the coffee.

Old cooking or brewing coffee also affects the taste of coffee. The best taste of coffee will be felt after 4 minutes of contact between coffee with hot water. If you use a pot plunger, the ideal contact time is between 2 to 4 minutes. For this type of espresso coffee, the length of contact only ranges from 20 to 30 seconds. If the resulting flavor is less than optimal, it is likely that the contact time between coffee and hot water is too fast or even too long.

The best coffee taste can only be enjoyed as soon as the ideal contact time is reached. That's why, immediately enjoy the coffee that has been cooked. To keep the temperature in order to last longer, use a cup of coffee or a mug. But be sure to keep the coffee temperature at a temperature between 80 to 85 degrees Celsius. If you use an electric heater, be sure to never brew or heat the coffee for more than 15 minutes. One more thing to note is never to reheat your coffee. If it is cold, it would be better if you enjoy coffee in these conditions. Although it feels faded, this is much better than reheat it.

Butterscotch Caramel Coffee

This simple Butterscotch Caramel Coffee Recipe makes the perfect drink for cold nights!

What you’ll need:

• 1 large cup of coffee. bout 10-12 ounces
• 2 pinches of cinnamon
• 1 ounce butterscotch schnapps
• 1 ounce heavy whipping cream or half and half
• 1 tablespoon caramel sauce and a bit extra for drizzling on top
• Whipped Cream

Ingredients

• 1 10 oz cup of coffee
• 2  pinches cinnamon
• 1  ounce  butterscotch schnapps*
• 1 ounce heavy whipping cream or half and half
• 1  tablespoon  caramel sauce and a bit extra for drizzling on top
• Whipped Cream

Instructions

1. Brew the coffee and pour into a mug.
2. Add 1 pinch of cinnamon, butterscotch schnapps, cream, and caramel sauce and stir.
3. Add whipped cream on the top, drizzle with caramel sauce and add a pinch of cinnamon before serving.

Recipe Notes
For a non-alcohol version, substitute butterscotch syrup for the butterscotch schnapps.

Leave out the cream if you prefer your coffee dark and less sweet.

White Chocolate Latte Coffee

This creamy White Chocolate Latte recipe is perfect when you want a latte but are stuck at home! Or you just live in the middle of nowhere and there’s one place that you can get a latte in town! Quick, Simple and Delicious. Plus, who wouldn’t want to have a latte while still snuggled up in their pajamas at home?

INGREDIENTS NEED TO MAKE WHITE CHOCOLATE LATTE

1. Low fat milk
2. Half and half
3. White chocolate chips
4. Instant coffee
5. Vanilla
6. Almond extract
7. Reddi-Wip

So if you need me I’ll be snuggling my girls and cuddling up with a delicious White Chocolate Latte!

White Chocolate Latte Recipe:

Ingredients

• 2 c. low fat milk
• 1 c. half and half
• 2/3 c. white chocolate chips
• 2 Tbsp instant coffee
• 1 tsp vanilla
• 1/4 tsp almond extract
• Reddi-Wip

Instructions

1. In a medium size saucepan heat milk, half and half, white chocolate chips and instant coffee until chips are melted, stirring occasionally.
2. Stir in vanilla and almond extract.
3. Pour into coffee mugs and top with Reddi-Wip and a dusting of cocoa if desired.

Salted Caramel Coffee Mousse Cups

Not everyone is a baker, but everyone wants a good dessert every now and then. This is where these Salted Caramel Coffee Mousse Cups come in. The mousse has only a handful of ingredients and most of the flavor comes from the already bottled up Salted Caramel Milk that you can buy pre-made. This means that you’re getting all the flavor of the Salted Caramel, but without the labor involved in making it from scratch. Thank you to our friends at Darigold for sponsoring this recipe and providing me with the Salted Caramel Milk~!

Salted Caramel Coffee Mousse Cups - Super quick dessert cups made of Salted Caramel Milk mousse and a Coffee Chocolate layer. In 20 minutes or less you can be enjoying these yourself!

Once you understand the steps that are involved, these dessert cups come together in a matter of minutes. When I first opened the package with the Salted Caramel Milk, I knew instantly what I wanted to make. From there, it took me about 20 minutes to bring it all together. This was one of those experiments that worked on the first try! I guess, when you’re as excited to make something as I was, it just all works out!

Salted Caramel Coffee Mousse Cups - Super quick dessert cups made of Salted Caramel Milk mousse and a Coffee Chocolate layer. In 20 minutes or less you can be enjoying these yourself!

This Salted Caramel Mousse doesn’t taste fatty or greasy like some cream ladened mousses do. Instead it tastes light on the tongue, with just the right balance of flavors. The Coffee Chocolate layer on top works nicely with the Mousse flavors and each spoonful almost feels like a fancy coffee drink in a mousse form with a delicious flavor of Salted Caramel.

Salted Caramel Coffee Mousse Cups - Super quick dessert cups made of Salted Caramel Milk mousse and a Coffee Chocolate layer. In 20 minutes or less you can be enjoying these yourself!

These beautiful cups of Salted Caramel Coffee Mousse really don’t need any garnish, they look pretty as is. But, if you have a good block of white chocolate, you can add some “wow!” factor to the top of each mousse cup by shaving the chocolate block with a vegetable peeler. If your curls are falling apart as you’re shaving, try microwaving the chocolate for a couple of seconds at a time, until you can run your vegetable peeler along the rib of the chocolate and the curls come out smooth and unbroken.

Now go grab a couple bottles of the Salted Caramel Milk and impress your family with these beautiful Salted Caramel Coffee Mousse Cups!

Ingredients for the Salted Caramel Mousse Layer

• 2 cups Darigold Salted Caramel milk
• 1/4 cup Darigold Salted Caramel Milk
• 4 oz whipped heavy cream or whipped topping
• 2 3/4 tsp unflavored, powdered, gelatin
• 1 tsp vanilla

Ingredients for the Coffee Chocolate Layer

• 1/4 cup Darigold Salted Caramel milk
• 1/4 cup  Darigold Salted Caramel milk
• 1/2 tsp unflavored, powdered, gelatin
• 1 Tbsp cocoa
• 1 packet instant coffee powder, or 1 tsp of instant coffee powder.
• 1 tsp vanilla extract
• 1 Tbsp sugar, granulated

How to make Salted Caramel Coffee Mousse Cups
Pour 1/4 cups of Darigold Salted Caramel milk into a small cup, then add 2 3/4 tsp of unflavored powdered gelatin. Stir and let sit for 2 minutes before microwaving for 20 seconds. Stir again until the gelatin dissolves. Do not boil the mixture.

Salted Caramel Coffee Mousse Cups - Super quick dessert cups made of Salted Caramel Milk mousse and a Coffee Chocolate layer. In 20 minutes or less you can be enjoying these yourself!

Run the mixture through a sieve into a larger bowl. Then, add 3 Tbsp sugar,  1 tsp of vanilla extract and give it a quick stir. While continuously whisking the mixture add 2 cups of the Darigold Salted Caramel Milk into the gelatin mixture. If the mixture starts to set, you can microwave it for about 10 seconds, just to warm it up enough and prevent the mixture from thickening or setting.

Salted Caramel Coffee Mousse Cups - Super quick dessert cups made of Salted Caramel Milk mousse and a Coffee Chocolate layer. In 20 minutes or less you can be enjoying these yourself!

If using regular heavy whipping cream, whip 4 oz of whipping cream in a separate container until stiff peaks. Using whipped topping in this recipe though will produce a fluffier mousse with lighter texture.
Add about the milk mixture we prepared earlier into the whipped cream in 3 additions, carefully combining everything in between. In the end you should have a fluffy, but liquid mixture.

Salted Caramel Coffee Mousse Cups - Super quick dessert cups made of Salted Caramel Milk mousse and a Coffee Chocolate layer. In 20 minutes or less you can be enjoying these yourself!

Divide the Salted Caramel Mousse mixture between six 5 oz-6 oz  containers equally. Place in the freezer for 15 minutes, or in the refrigerator for about 30 minutes, just until the Salted Caramel Mousse mixture is no longer runny and can handle the Coffee Chocolate Layer being poured on top without being disturbed. If placing in the freezer, make sure to set the timer or the mousse will freeze.
Salted Caramel Coffee Mousse Cups - Super quick dessert cups made of Salted Caramel Milk mousse and a Coffee Chocolate layer. In 20 minutes or less you can be enjoying these yourself!

Meanwhile, Make the  Coffee Chocolate Layer
In a large cup combine 1/4 cup Darigold Salted Caramel Milk and 1/2 tsp unflavored powdered gelatin, stir and set aside for 2 minutes. Then, microwave for about 20 seconds to heat it through. Whisk together until the gelatin dissolves, about 1 minute.
Salted Caramel Coffee Mousse Cups - Super quick dessert cups made of Salted Caramel Milk mousse and a Coffee Chocolate layer. In 20 minutes or less you can be enjoying these yourself!

Add 1 tsp of instant espresso powder and 1 Tbsp of dutch processed cocoa powder. Whisk until well combined. Run it through a sieve to remove any chunks.
Salted Caramel Coffee Mousse Cups - Super quick dessert cups made of Salted Caramel Milk mousse and a Coffee Chocolate layer. In 20 minutes or less you can be enjoying these yourself!

Add the other 1/4 cup of Darigold Salted Caramel Milk while continuously whisking. Next, add in 1 tsp of vanilla extract and 1 Tbsp of granulated sugar. Whisk the Coffee Chocolate Mixture until well combined and smooth.

Salted Caramel Coffee Mousse Cups - Super quick dessert cups made of Salted Caramel Milk mousse and a Coffee Chocolate layer. In 20 minutes or less you can be enjoying these yourself!

Check the Salted Caramel Mousse layer if it set enough to pour the Coffee Chocolate layer on top. If it is, divide the Coffee mixture between the 6 cups equally. Place back in the fridge for at least 3-4  hours to chill thoroughly and set.

Salted Caramel Coffee Mousse Cups - Super quick dessert cups made of Salted Caramel Milk mousse and a Coffee Chocolate layer. In 20 minutes or less you can be enjoying these yourself!

Serve as is, or with shavings of white chocolate as garnish.
Enjoy!

Brulee Caramel Coffee

Make this coffeehouse-style Brûlée Caramel Coffee at home in just minutes! Coffee, milk, caramel sauce and a touch of brown sugar come together to make a sweet caramel coffee treat!

INGREDIENTS:

• 1 cup milk
• 1/4 cup prepared caramel sauce, plus additional for drizzling
• 1 teaspoon brown sugar
• 2 cups (16 ounces) hot coffee
• Whipped cream

DIRECTIONS:

1. In small saucepan, stir together milk, caramel sauce and brown sugar. Heat over medium heat 4 to 5 minutes or until foamy and steaming, whisking frequently.
2. Divide coffee between 2 large mugs. Divide milk mixture between mugs and stir. Top each mug with whipped cream and additional caramel sauce.

Coffee Jelly

Enjoy the most delicious coffee jelly easy and without leaving home!

Ingredients

• 30 grams of grenetine
• ½ cup of water
• 1 liter of water
• 2 tablespoons of sugar
• 50 grams of soluble coffee
• 1 can of evaporated milk
• 1 can of condensed milk
• ⅓ cup of coffee liqueur
• ½ liter of vanilla ice cream

Preparation

1. HYDRATE the grenetin in the water until it sponges.
2. HEAT the liter of water with the sugar, remove from the heat at the first boil and add the grenetin and coffee. Pour into a refractory, let set.
3. COMBINE evaporated milk, condensed milk and coffee liqueur.
4. SHAKE gelatin cubes, distribute in glasses, bathe with milk mixture and place a scoop of ice cream. You can decorate with coffee beans covered in chocolate, with mint leaves, cherries in syrup or just with a few drops of liquor.

FRESH RASPBERRY ICED COFFEE

THIS FRESH RASPBERRY ICED COFFEE IS TOPPED WITH FROTHED MILK AND CACAO NIBS FOR A DELICIOUS PICK-ME-UP.

INGREDIENTS

• 1/2 cup fresh raspberries
• 1 tablespoon agave nectar
• 1 Vanizio Nespresso coffee pod, brewed (or 1 cup brewed coffee)
• 1/4 cup whole milk, frothed using Nespresso Aeroccino or handheld frother (alternatively, if you don't have a milk frother, you can just use the milk unfrothed)
• 2 tablespoons cacao nibs
• ice

INSTRUCTIONS

1. Combine the raspberries and agave in a small bowl and mash with a fork.
2. Combine brewed coffee, raspberry mixture and a handful of ice in a shaker and stir until chilled.
3. Fill 2 glasses with ice, pour the milk into the bottom of each glass (reserving the froth).
4. Top with the coffee and raspberry mixture.
5. Spoon the froth on top and sprinkle the cacao nibs on top of the froth.

Coffee With Chocolate Whipped Cream

Chocolate, hazelnut, and coffee all pair up beautifully, no matter which two you pick, so why not put all three together? For the alcohol, that means Frangelico, a hazelnut-infused liqueur; for the whipped cream, a good dose of Dutch-process cocoa powder. Do I even need to say that it works? Of course it does!

Why It Works
Swapping out the booze in a traditional Irish coffee opens up a world of flavor combinations.

Ingredients

1. 1 tablespoon Dutch-process cocoa powder (1/2 ounce; 15g), plus more for dusting
2. 1 teaspoon (4g) sugar
3. Tiny pinch kosher salt
4. 1/2 cup (120ml) heavy cream
5. 6 ounces (175ml) hot black coffee
6. 1 1/2 ounces (45ml) Frangelico (hazelnut liqueur)
7. 1 tablespoon (15ml) 2:1 simple syrup (see note)

Directions

1. Combine cocoa powder, sugar, salt, and heavy cream in a mixing bowl or bowl of a stand mixer. Beat, using the whisk attachment, electric beaters, or a whisk, until dry ingredients are evenly incorporated and cream forms soft peaks.
2. Combine hot coffee, Frangelico, and simple syrup in a prewarmed mug. (You can prewarm it by pouring hot water into it, letting it stand for 1 minute, then draining.) Using a spoon, dollop whipped cream on top of coffee and top with a dusting of cocoa powder. Serve right away. (Note that you may have more whipped cream than the mug can accommodate; feel free to add more as you drink, or use some for the next round.)

Notes
To make a 2:1 simple syrup, combine 1/2 cup (120g) granulated sugar with 1/4 cup (60ml) water in a small saucepan. Heat over medium heat, stirring, until sugar is fully dissolved. In these recipes, you can add the syrup hot, since the drinks are hot; any extra can be stored in the refrigerator up to 3 months, and often longer.

Coffee With Lemon Cream

This flavor combination may not appeal to those who don't love the minty-bitter flavor of Fernet Branca, but for those who do, this riff on a classic Irish coffee is sure to blow their socks off. Here, fernet's strong medicinal kick is boosted with a wonderfully perky lemon whipped cream. The result is a potent brew with loud, bright flavors that will send a jolt through your brain and your digestive tract, far more effectively than either caffeine or fernet could ever do alone.

Why It Works
Swapping out the booze in a traditional Irish coffee opens up a world of flavor combinations.

Ingredients

• 6 ounces (175ml) hot black coffee
• 2 ounces (60ml) Fernet Branca
• 1 tablespoon (15ml) 2:1 simple syrup (see note)
• 1 recipe Lemon Chantilly
• Freshly grated zest of 1 lemon (optional)

Directions
Combine hot coffee, fernet, and simple syrup in a prewarmed mug. (You can prewarm it by pouring hot water into it, letting it stand for 1 minute, then draining.) Using a spoon, dollop chantilly on top of coffee and top with lemon zest, if using. Serve right away. (Note that you may have more whipped cream than the mug can accommodate; feel free to add more as you drink, or use some for the next round.)

Notes
To make a 2:1 simple syrup, combine 1/2 cup (120g) granulated sugar with 1/4 cup (60ml) water in a small saucepan. Heat over medium heat, stirring, until sugar is fully dissolved. In these recipes, you can add the syrup hot, since the drinks are hot; any extra can be stored in the refrigerator for up to 3 months, and often longer.

Choco Coffee

Choco Coffee is a hot beverage that goes best in monsoon evenings. This easy and instant recipe is an energy booster. It contains coffee powder, drinking chocolate, milk and water.

Ingredients of Choco Coffee

• 1 cup milk
• 1 tablespoon sugar
• 1 teaspoon drinking chocolate
• 2 tablespoon whipped cream
• 1 cup Water
• 1 teaspoon coffee powder
• 1 tablespoon chocolate chips
• 1 teaspoon chocolate sauce

How to make Choco Coffee
Step 1
Boil milk and water. Add instant coffee as per your taste, do try to make it strong so that coffee flavor is not lost.
Step 2
Now add chocolate powder to it as per your requirement and mix it well.
Step 3
Pour this in two cups.
Step 4
Before you serve, garnish it with whipped cream or vanilla ice cream, chocolate chips and chocolate sauce.

Chocolate Cinnamon Coffee

With the goodness of dark chocolate and coffee, tastefully blended with cinnamon and nutmeg powder,this soul satisfying coffee recipe is best served with cupcakes and muffins. Try this simple beverage recipe that can be served on any occasion.

Ingredients of Chocolate Cinnamon Coffee

• 1 tablespoon dark chocolate
• 1 teaspoon coffee powder
• 1 tablespoon sugar
• 1/2 cup milk
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg powder
• 1 tablespoon cold milk

How to make Chocolate Cinnamon Coffee
Step 1
Take a coffee mug, combine dark chocolate, cinnamon powder, coffee powder, nutmeg powder, sugar and 1 tbsp of cold milk. Stir well.
Step 2
Pour the hot milk in it and stir well again.
Step 3
Serve immediately.

Spice Vegan Coffee

Spice Vegan Coffee “Creamer” Recipe.

INGREDIENTS

• 1 ½ tsp Pumpkin Spice Mix
• OR
• ½ tsp cinnamon powder
• ¼ tsp nutmeg powder
• ⅛ tsp of ginger powder
• ¼ tsp clove powder
• 16 oz Orgain Lightly Sweetened Almond Milk

INSTRUCTIONS

1. In a blender, blend ½ container of Orgain Lightly Sweetened Almond Milk and your spices together!
2. Store in the fridge in a mason jar.
3. When the spices settle, shake it up before you use it again!
4. Enjoy with 4-6 servings of coffee or tea!

Dairy Free Coffee Creamer

Today I show you how to make vegan whipped cream that is great with desserts or as a dairy free coffee creamer!

This is such a quick and easy recipe to make and is fat free – and has NO CHOLESTEROL!!!

Ingredients

• 1 can Drained chickpea/cannellini bean brine (425g can)
• 1/4 tsp Cream of Tartar
• 2 tbs Castor Sugar (add more if you want it sweeter)
• 1 tsp Vanilla (optional but does taste great)

Instructions

1. Combine brine and cream of tartar in a mixing bowl.
2. Using a hand-mixer, whip this mixture for about 3 minutes or until stiff peaks form.
3. Add in sugar and vanilla and whip for a minute or two more until light and airy.
4. Serve with your favorite dessert or use as a delicious coffee creamer.

COFFEE BISCUITS

Ingredients for 4 servings:

• 250g flour 00
• 100g butter
• 100g sugar
• 3 tbsp of coffee
• A pinch of baking powder
• 1 sachet of vanilla flavouring

Put the ingredients in a bowl and mix until you obtain an elastic dough. Set the oven at 180°C and while it reaches temperature make small balls, taking a bit of dough at a time. Flatten the dough balls and place them on a baking tray lined with baking paper. Bake at 180°C for 15 minutes, let them cool down and enjoy.

Mexican Coffee

We all (well, maybe not all of us) brew a cup of coffee to get us going every morning, so why wouldn’t you brew beer with coffee? There are three major factors that affect what flavors you extract from your coffee: grind level, temperature, and contact time. With those factors in mind, it is best to add coffee to your beer one of two ways: you can either add brewed coffee to your beer or steep the coffee beans directly in your beer.

INGREDIENTS

• For 5 gallons (19 L)
• 9 lb. (4.08 kg) Vienna malt
• 2 lb. (907 g) Munich malt 10° L
• 0.5 lb. (226 g) Caravienne malt
• 0.5 lb. (226 g) flaked corn
• 1.5 oz. (35 g) Hallertau Hersbrucker whole hops, 4.5 % a.a. (60 min.)
• 1 oz. (28 g) Hallertau Hersbrucker whole hops, 4.5 % a.a. (30 min.)
• 0.5 lb. (226 g) light-roast Central American Coffee, such as Nicaragua
• Wyeast 2112 California Lager or WLP810 San Francisco Lager Yeast

SPECIFICATIONS
Original Gravity: 1.059
IBU: 37
Efficiency: 70%

DIRECTIONS
Mash at 152° F (67° C) for 45 minutes. Boil 60 minutes. Primary fermentation at 65° F (18° C). Add whole coffee beans to the secondary in a mesh bag and lager for four weeks.

Extract Version:
Substitute 7.7 lb. (3.5 kg) Munich LME for the Vienna and Munich malts. Increase Caravienne to 0.75 lb. (339 g), add 0.25 lb .(113 g) white sugar, and omit flaked corn. Steep the Caravienne in 155° F (68° C) water for 30 minutes, sparge, add malt extracts and sugar, bring to boil, then follow recipe as above.

Italian Coffee

The marocchino fondente is a simple and tasty recipe that gives a different twist to your coffee. Ideal for kick-starting the day or ending a meal on a pleasant note.

PREPARATION

• Brew the espresso in a small glass cup.
• Add a thick flake of dark chocolate.
• Generously dust the coffee with cocoa powder and dark pepper.
• Top up with hot milk cream trying to add as little milk as possible.
• Dust another sprinkle of cocoa powder.

INGREDIENTS

• 1 espresso
• 1 thick dark chocolate flake
• bitter cocoa powder
• dark pepper
• hot milk cream

Arabian Coffee

Arabian friend teach me how to make it It's Delicious and easy to Addiction it You can drink it while eating some chocolate or dates... Enjoy !!!

1. First boil some water When it's get boiled add some grounded coffee.
2. Add 3 spoons for 2cups and half of water.
3. Let it cook for about 8mins.
4. When it's done you can add 1-2 small spoon of Grounded Cardamom plant.
5. And then enjoy your Arabian Coffee.

Vienna coffee

Finish your meal with this creamy Vienna coffee.

INGREDIENTS

• 1/2 cup pure cream
• 1/2 cup boiling water
• 2 double shots (125ml) hot espresso coffee
• NESTLÉ BAKERS' CHOICE Cocoa, sifted, to serve
• Select all ingredients

DIRECTIONS:

1. Beat cream to soft peaks.
2. Pour boiling water into 2 x 1-cup-capacity heatproof glasses. Pour over coffee. Spoon over cream. Dust with cocoa.

Reggae Coffee

The Café Reggae is a Caribbean twist on Irish Coffee made with dark rum, coffee liqueur, dark crème de cacao, black coffee and a topping of whipped cream.

Ingredients

• 1 ounce dark rum
• 3/4 ounce Kahlua (or other coffee liqueur)
• 1 ounce dark crème de cacao
• Black coffee
• Whipped cream
• Cinnamon stick for garnish

Instructions
Add the rum, coffee liqueur and creme de cacao to an Irish coffee mug. Fill with black coffee, stir, top with whipped cream and garnish with a cinnamon stick.

Caribbean Coffee

It's time for a coffee break! Instead of your usual, try our Caribbean Coffee recipe with a touch of pumpkin pie spice, coconut and cinnamon.

INGREDIENTS:

• 1/2 cup Nabob Summit 100% Colombian Coffee
• 1 tsp. pumpkin pie spice
• 4 cups water
• 4 cups skim milk
• 1-1/4 tsp. coconut extract
• 1 tsp. ground cinnamon

DIRECTIONS:

1. Place coffee grounds and spice in filter in brew basket of coffee maker.
2. Add water to coffee maker; brew. When brewing is complete, pour into 8 mugs.
3. Microwave milk and extract in microwaveable container on HIGH 3-1/2 min. or just until steaming. Pour 1/2 cup into each mug. Sprinkle with cinnamon.

Honey Coffee

Honey Coffee is very good for health.

Ingredients 

• 2 c. hot, dark roast coffee (Try Organic French Roast or Organic Love Buzz!)
• 1/2 c. milk or milk alternative
• 1/4 c. honey
• 1/8 tsp. ground cinnamon
• 1/4 tsp. vanilla extract
• Dash ground nutmeg

Directions 
In a saucepan, combine strong-brewed hot coffee, milk, honey, cinnamon and nutmeg. Stir the mixture over medium heat for a few minutes , but do not allow it to boil. Remove the saucepan from heat and stir in the vanilla. Pour into four mugs and serve!

Iced Ginger Coffee

This inspired iced coffee features a surprising pairing with ginger ale. Courtesy of Katie Shepherd, this recipe incorporates our Organic Cafe Altura Freeze Dried Instant Coffee.

Cafe Altura Freeze Dried Instant Coffee is an exclusively sourced blend of organically grown 100% Arabica Coffees selected from three continents. Then we freeze dry it by an exclusive Certified Organic process to maintain the taste and aroma of real coffee. All coffee is grown sustainably by small farm indigenous growers who form the basis for Fair Trade exchange.

We recommending sourcing organic ingredients for this recipe, to complement our Organic Freeze Dried Instant Coffee.

Ingredients

• 2 teaspoons Cafe Altura Instant Coffee
• 1 cup boiling water
• 3/4 cup milk
• 1/4 cup ginger ale
• sugar
• ice (optional)

Directions

1. Combine coffee & water and allow to cool.
2. Stir in remaining ingredients.
3. Serve over ice.
4. small image credit: Mood Town / CC2.0

HOT GINGER COFFEE

I like to sit by the fire and sip this coffee on a cold winter day. It's a great warm-up after shoveling snow, skiing, skating or snowmobiling.

INGREDIENTS

• 6 tablespoons ground coffee (not instant)
• 1 tablespoon grated orange zest
• 1 tablespoon chopped crystallized ginger
• 1/2 teaspoon ground cinnamon
• 6 cups cold water
• Whipped cream, cinnamon sticks and/or additional orange zest, optional

DIRECTIONS

1. Combine the coffee, orange zest, ginger and cinnamon; pour into a coffee filter. Brew according to manufacturer's directions.
2. Pour into mugs; if desired, garnish with whipped cream, cinnamon sticks and orange zest. Yield: 6 servings.

Homemade Iced Coffee

This perfect homemade iced coffee is a simple, homemade cold brew coffee that will make you think it’s a coffee house treat!

Homemade iced coffee is one of the easiest thing to prepare ahead of time! prepare it the night before, then it’s ready for you all week long!

Looking to jazz it up? use flavored beans, add vanilla extract, cinnamon, cocoa powder or vanilla powder to put a personal touch on it!

Ingredients

• 6 oz coarse ground coffee beans
• 6 cups cold water
• For Serving, Milk, Liquor , and/or Sweetener, of choice

Instructions

1. In a large container, combine coffee beans and water. Make sure all the coffee beans are covered and saturated.
2. Cover and allow to sit at room temperature overnight, 24 hours is ideal.
3. Set a fine mesh strainer, (optional: line with cheesecloth), over a pitcher or another container. Slowly pour coffee mixture through strainer, allowing all the liquid to seep through. You may need to help push the liquid through the strainer. Pour the mixture through the strainer one to two more times to ensure all the grounds have been caught. (This is where a cheesecloth comes in handy.) Discard grounds after filtering.
4. Place coffee in the fridge, in a sealed container and allow to chill until ready to use.
5. To make an iced coffee, add 1 cup ice cubes to glass. Add a 1:1 ratio of coffee to water in class and mix well. Add sweetener and milk to taste, stir well. Taste and adjust milk and sweetener if needed.
6. Sit back and enjoy!

Vietnamese Coconut Iced Coffee

The recipe is simple, indulgent and so damn delicious. Slowly drip your Vietnamese coffee (or other ground coffee of choice) in to a cup filled with condensed milk and coconut milk.

Mix it all together and proceed to treat yo self. You’ll never look at a cup of black coffee the same way again.

Ingredients

• tbs sweetened condensed milk
• tbs coconut milk
• tbsp finely ground coffee
• 1/2 cup - 3/4 cup hot water
• enough ice to halfway fill cup

Instructions

1. Pour condensed milk into a small glass
2. Carefully pour coconut milk in to glass
3. Fill Vietnamese coffee filter with coffee grounds
4. Place filter on top of the glass
5. Pour hot water in to top of filter
6. Allow hot water to filter through
7. Remove filter
8. Scoop ice in to glass
9. Stir with spoon before drinking

Black Coffee With Lemon

Black Coffee With Lemon Recipes.

Ingredients:

• 1 tsp of ground coffee
• 1 tsp of cognac
• 1 slice of lemon
• sugar – to taste

Cooking
Put ground coffee in a coffee pot and add sugar. Pour water in a separate pan, bring it to boil and add to the coffee pot. Place the pot above a stove. Steam the coffee, but don't bring it to boil.
As soon as foam appears, turn off the fire and wait till the foam sinks. Then turn on the fire for a minute. Pour the prepared coffee into a cup. Add 1 tsp of cognac and a slice of lemon. Stir everything and serve.
Enjoy your drink!

Tip! It is better to take a copper coffee pot and a silver teaspoon. Use filtered water, while boiled water is not a good solution to brew tasty coffee.

Hot Coffee Americano

If there is one popular black coffee recipe, it is Caffe Americano or American coffee. Its origin is unknown but according to some, it started during WWII when American soldiers stationed abroad mix espresso with water to emulate the usual drip coffee back home.

Things Needed:

• Espresso shot
• 6 ounces hot water
• kettle or mug

Directions:
Bring water close to a boil. Turn off heat just when small bubbles are starting to form. Simply pour an espresso shot into a coffee mug and add 6 ounces of hot water. Mix and stir gently. Feel free to substitute an espresso shot with 2-ounce French press or very strong drip coffee. Feel free to add hazelnut or vanilla syrup to mellow out the sting.

For cold version:
Simply put the espresso shot (or its substitute) in a tall glass. Add 6 ounces of cold water. Stir gently. Add ice for a cooler feel.

Sweetened Coffee Mexicano

Exotic and energetic—these two characteristics define the very essence of Caffe Mexicano or Caffe Olla. Traditionally offered in all-night Mexican wake for the dead, the molasses and cinnamon added to the drink give it added spice and texture that makes it truly one of the most scrumptious black coffee recipes.

Things Needed

• 8 cups water
• 1 cup medium-grind coffee
• 1 tsp. molasses
• 2/3 cup light brown sugar
• (2) 3-inch cinnamon sticks
• ceramic pot or kettle

Directions:
Combine water, molasses, brown sugar and cinnamon sticks in a 4-quart earthen clay pot (or kettle, if pot is not available). Bring to a boil under moderate heat. Make sure to stir occasionally to ensure sugar is properly dissolved. Add coffee grind and boil for 5 minutes. Filter residue by pouring into a clean pot or pitcher via a fine-mesh sieve. Discard cinnamon sticks or use it as a stirrer.

When done ahead of time, reheat over moderate heat without reaching boiling point.

BLACK FOREST MOCHA COFFEE

BLACK FOREST MOCHA COFFEE RECIPES.

INGREDIENTS:

• 3 oz French Roast New England Coffee
• 1 oz chocolate syrup
• 1 oz bing cherry syrup
• 1/2 oz grand orange syrup
• Milk
• add ice cubes when desired

DIRECTIONS:

Brew coffee as normal. Mix in each syrup, one at a time. Add milk to taste or allow your guests to do so individually.

Varieties of Liqueur Coffee

There are probably as many varieties of liqueur coffee as there are liqueurs. We would like to suggest that you make any or all of them with healthy organic coffee, preferably one of the Colombian organic coffee brands. Here is a list of some of the varieties of liqueur coffee and then we present a recipe or two.

How Do You Make Liqueur Coffee?

1. Use a clear liqueur coffee glass and pre heat it
2. Add 25 ml of liqueur of choice
3. Mix in one teaspoonful of raw cane sugar, preferable organic
4. Use a strong Americano coffee although some prefer espresso
5. Fill the glass to one inch from the top with coffee
6. Add slightly whipped cream, pouring over the back of a spoon so that it layers over the top of the coffee and liqueur mixture

Making Gaelic Coffee
Ingredients:

• 3/4 oz Irish whiskey
• 3/4 oz Irish cream
• 1 1/2 oz dark creme de cacao
• 2 oz milk
• 1 tblspful espresso

A few drops of green crème de menthe
Add the whiskey, crème de cacao and milk to a warmed coffee liqueur glass and mix
Sprinkle in a few drops of crème de menthe for color
Pour slightly whipped cream over a spoon into the cup to create a layer on top
Add another few drops of crème de menthe if you like

Making Calypso Coffee
Ingredients:

• 1 oz TiaMaria coffee liqueur
• 5 ounces of strong black coffee
• 1 ½ ounces of whipped cream
• 1 tsp sugar

Mix the liqueur sugar in the bottom of a liqueur coffee glass
Add the coffee
Pour whipped cream to layer out over the top

Brazilian Coffee

The aroma of a freshly-brewed Brazilian coffee is a true inebriant experience. It’s the kind of smell which can make Expat’s memories fly back home and bring to their soul a warm and homey feeling of comfort.

Ingredients

• 2 cups water
• 2 tbsp dark fine grounded coffee beans
• Pinch of demerara sugar
• 1 handmade cloth coffee filter
• 1 pour over coffee stand

Directions

1. Boil 2 cups of hot water. Pour 1 cup of hot water entirely over a handmade cloth coffee filter.
2. Allow that hot water to also heat the mug. Than remove all water from the mug.
3. Put 2 high Tbsp of dark, fine grounded coffee beans into the filter. Slowly pour the other 1 cup hot water into the filter with the grounded beans.
4. Wait for it to decant.
5. Add a pinch of demerara sugar or as desired and enjoy!

Spanish Coffee

You’ll look forward to dessert even more when this warm and welcoming after-dinner drink is on the menu.

INGREDIENTS

• 3/4 oz. (22ml) Bacardi 151
• 3/4 oz. (22ml) Coffee Liqueur
• 3/4 oz. (22ml) Triple Sec
• Coffee
• Nutmeg
• Cinnamon
• Rim: Lemon, Sugar
• Garnish: Whipped Cream

PREPARATION

1. Rim the edge of a glass with a lemon wedge and sugar.
2. Pour in Bacardi 151 and swivel around glass.
3. Ignite Bacardi 151 and sprinkle nutmeg and cinnamon.
4. Add coffee liqueur, triple sec, and coffee.
5. Top with whipped cream.

PEPPERMINT COFFEE

This tasted just like candy! I also made this even more decadent by using fat-free half-and-half.

INGREDIENTS

• 8 ounces brewed coffee
• 2 tablespoons powdered cocoa mix
• 1⁄2 teaspoon peppermint extract
• 2 teaspoons sugar
• 2 ounces skim milk

DIRECTIONS

1. Put all dry ingredients in bottom of mug and pour in hot coffee.
2. Stir to dissolve sugar and cocoa mix.
3. Add in extract and milk and stir again.

TURKISH COFFEE

I love the cardamom flavor with the coffee. I used Splenda in place of sugar. It was a great change from the same old coffee. I'll make this again.

INGREDIENTS

1. 1 cup water
2. 1 tablespoon of extra fine ground coffee (powder consistency)
3. 1⁄8 teaspoon ground cardamom or 1 cardamom pod
4. sugar (optional)

DIRECTIONS

1. Bring water and sugar to a boil in ibrik.
2. If you do not have an ibrik, a small saucepan will work.
3. Remove from heat, add coffee and cardamom.
4. Return saucepan to heat and allow to come to a boil.
5. Remove from heat when coffee foams.
6. Again, return to heat, allowing to foam and remove from heat.
7. Pour into cup, and allow to sit for a few minutes for the grounds to settle to the bottom of the cup.
8. Cardamom pod may be served in cup for added flavor.

TURKISH COFFEE TIPS:
Many people have made note that the coffee did not foam the second boiling. Sorry about that. Maybe if, when you pour the coffee into the cup, you do it from up high. I think I read that somewhere.
Turkish coffee must always be served with foam on top.
If you can't find finely ground Arabic coffee, you can purchase a bag of coffee at any coffeehouse and ask them to grind it for Turkish coffee. You need to have a powder-like consistency.
Do not stir after pouring into cups; the foam will collapse.
Always use cold water.

BLACK MAGIC COFFEE

This is a wonderful coffee. I loved the rich, dark brew. It had so much flavor. I made a whole pot just for me.

INGREDIENTS

• 10 ounces hot black coffee (freshly brewed)
• 1⁄4 teaspoon chocolate extract (or to taste)
• 1⁄4 teaspoon hazelnut extract (or to taste)
• 1⁄4 teaspoon rum extract (or to taste)
• Splenda sugar substitute

DIRECTIONS

1. Pour fresh coffee into mug.
2. Add the extracts and Splenda.
3. Stir and enjoy!

THAILAND ICED COFFEE

This was very refreshing! The almond and cardamom really complemented the coffee. I drank it ALL!

INGREDIENTS

• very strong black regular grind coffee, sufficient to brew 4 cups
• 4 tablespoons sugar
• 4 tablespoons heavy cream
• 2 teaspoons ground cardamom
• 1 teaspoon almond flavoring
• crushed ice

DIRECTIONS

1. Add the cardamom to the ground coffee, and brew the coffee; when the coffee is brewed, add the sugar and almond flavoring, mix well and then let the coffee cool to lukewarm.
2. Fill four 12 ounce highball glasses half-way to the rim with crushed ice and then fill two-thirds full with coffee; into each glass, stir about 1 tablespoon of heavy cream.
3. To achieve a layered effect, hold a spoon on top of the coffee and pour the cream slowly into the spoon so that the cream floats on top of the glass over the coffee.

HOT BUTTERED TOFFEE COFFEE

This wonderful coffee just hit the spot. I really enjoyed the flavor of this creamy, rich, thick treat. I will definitely be making this again.

INGREDIENTS

• 4 ounces coffee mocha ice cream
• 6 ounces hot coffee
• 2 tablespoons butterscotch topping
• 2 teaspoons almond liqueur
• whipped topping
• 1 tablespoon toffee pieces or 1 tablespoon chopped chocolate-covered english toffee bar

DIRECTIONS

1. Spoon ice cream into a large coffee mug;pour coffee, butterscotch topping and almond liqueur over ice cream.
2. Garnish with a dollop of whipped cream and sprinkle of toffee chips.

ICED COFFEE

Ice coffee is very fresh when drunk in summer.

INGREDIENTS

• 6 -8 cups strong coffee
• 1 (14 ounce) can 
• ice Cube

DIRECTIONS

1. Combine brewed coffee and sweetened condensed milk in a large pitcher.
2. Refrigerate until chilled.
3. Serve over ice.
4. TIP- Use leftover coffee to make coffee ice cubes with.
5. Then you have the chill without getting watered down.

Celtic Coffee

All-natural, delicious, nutritious and energy-boosting Irish coffee variation! Enjoy! Happy St. Patrick's Day!

Ingredients

• 1 egg white1 teaspoon lemon juice
• 1/2 teaspoon stevia powder, or to taste
• 1/4 teaspoon grated lemon zest, or to taste
• 3 tablespoons coarsely ground coffee beans
• 1 cup boiling water
• 2 tablespoons Scotch whiskey
• 2 teaspoons honey

Directions

1. Beat egg white in a bowl using an electric mixer until soft peaks form; mix in lemon juice, stevia powder, and lemon zest.
2. Spoon ground coffee into a French press; add boiling water and cover. Let steep for 3 to 5 minutes.
3. Combine Scotch and honey in a glass; pour in coffee and mix well. Top coffee with lemon-flavored egg white.

Chocolate Chai Coffee Mix

I was craving Starbucks® chocolate chai tea latte when I made this. It is not a copycat recipe, simply tasty and easy. International Delight® 'Sweet Cream' is fabulous in this, if you like sweet coffee. Cardamom gives it the slight licorice taste; if you omit it, that's fine too.

Ingredients

• 2 cups white sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground cardamom

Directions
Mix sugar, cocoa powder, cinnamon, salt, ginger, pepper, cloves, and cardamom together in an airtight container; seal and shake.

Baileys Almande Iced Coffee

Give your Iced Coffee an extra kick with cinnamon syrup and light-tasting dairy free Baileys Almande. Talk about delicious!

Ingredients
2 ounces Baileys® Almande
1/2 ounce cinnamon syrup1
1/2 ounces cold brew coffee
Ground nutmeg for garnish

Directions
Add ice, 1/2 oz. cinnamon syrup, 1 1/2 oz. cold brew and 2 oz. light-tasting Baileys Almande together in a glass. Top with nutmeg and garnish to your heart's content!

Vietnamese Coffee

Traditional Vietnamese coffee with an optional delicious twist! This recipe is based on what I learned from my parents, who drink it every day, and from my 5 years of experience as a barista.

Ingredients

• 2 tablespoons sweetened condensed milk, or more to taste
• 2/3 cup strong brewed coffee
• 1 teaspoon non-dairy creamer (such as Coffee-Mate), or more to taste
• 1 teaspoon hot cocoa mix (such as Godiva), or more to taste (optional)

Directions

1. Pour some boiling water in a glass. Let sit to warm the glass, about 1 minute. Pour out water.
2. Pour condensed milk into the warmed glass. Top with coffee. Stir in creamer and hot cocoa mix.

Viennexican Coffee

I created this coffee drink out of a craving for a little kick to my coffee. Based on my love of hot chai, I began to feel that North Americans have a distinct lack of health-giving herbs and spices in our native cuisine. Hopefully a delicious hot cup of Viennexican can assist. Thinking of the spiciness of Viennese coffees and of the chocolate and fruit flavors of South American beverages, I believe the combination makes a beautiful result for the taste buds and the system as a whole!

Ingredients

• 1 cup hot brewed coffee
• 3 tablespoons whole milk
• 1 tablespoon heavy whipping cream
• 1 1/2 teaspoons brown sugar
• 1 teaspoon cocoa powder
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon orange extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg

Directions
Stir coffee, milk, cream, brown sugar, cocoa powder, vanilla extract, orange extract, cinnamon, cloves, and nutmeg together in a large mug until smooth.

Banana Milk Coffee

Adding creamy smooth banana milk to your morning cold brew makes it taste rich and delicious. Talk about an eye-opening good-for-you breakfast in a cup!

Ingredients

• 1 cup milk
• 1 very ripe banana
• 1 tablespoon simple syrup (optional)
• ice cubes
• 1 cup cold brew coffee

Directions

1. Combine milk, banana, and simple syrup in a blender; blend until very smooth, about 1 minute.
2. Fill two 16-ounce glasses with ice cubes. Divide coffee between the glasses. Pour banana milk on top, dividing it evenly between the glasses.

Frozen Caramel Coffee

Who knew caramel syrup, milk, and Gevalia Cold Brew Concentrate could blend together with ice to make such a delicious summer or anytime beverage?

Ingredients

• 1/2 cup Gevalia® Cold Brew Concentrate - Vanilla
• 1/2 cup whole milk
• 2 tablespoons caramel ice cream topping
• 2 teaspoons white sugar, or to taste
• 8 ice cubes
• 1 tablespoon whipped topping (such as Cool Whip)
• 2 teaspoons caramel ice cream topping, or to taste

Directions

1. Place cold brew concentrate, milk, 2 tablespoons caramel ice cream syrup, and sugar in blender; blend until mixed, 5 to 10 seconds. Add ice cubes and blend well, about 5 seconds. Pour into a glass.
2. Serve topped with whipped topping and a drizzle of caramel syrup.