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.