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.