Coffee Milk Shake

Ingredients:
2 scoops coffee ice cream
1 cup milk
2 shots espresso
2 tablespoons of malt mix (optional)
Whipped cream (optional garnish)

Add the ingredients all together and blend in a blender. It’s as simple as that.

Iced Coffee a l’Orange Recipe

Ingredients:
1 oz Triple Sec
4 oz Vanilla Ice Cream
1/2 tsp Instant Coffee

Combine all ingredients in a blender. Blend until smooth and pour into a parfait glass. Garnish with a slice of orange, and serve.

Iced Coffee Smoothie

Ingredients:
3 oz. hot espresso
1/4 cup granulated sugar
2 cups milk – low-fat okay
1 Tbls. instant pudding mix (pick your favorite flavor)
1 cup ice cubes (about 5)

Stir sugar into espresso and cool. Stir milk and pudding mix into espresso mixture. Fill a glass with ice and serve mixture over ice. (Serves 4)

Extra Smooth Iced Coffee

Ingredients:
1 cup chilled brewed coffee, made double-strength or with a rich dark roast
2 rounded tablespoons sugar (extra fine)
1/2 cup heavy whipping cream
1/4 tsp genuine vanilla extract
2 cups ice

Pour everything into a blender and blend until creamy. (Serves 2)

Iced Caramel Mocha

Ingredients:
1 oz. chocolate syrup
1/2 oz. caramel syrup
6 oz. milk
1 cup ice
1-2 shots espresso

Combine all ingredients, stir and serve. (Serves 1)

Bailey’s Irish Cream Coffee

1 cup of hot coffee
1 1/2 shots Bailey’s Irish Cream
1/4 cup heavy cream, whipped
Ground cinnamon

Pour hot coffee into a preheated glass. Add the Bailey’s and mix well. Top with a mound of whipped cream and a few dashes of cinnamon if desired. Serves 1

Mexican Coffee

1 cup of hot coffee
3/4 shot Kahlua
3/4 shot Tequila
Coffee Whipped Cream

Pour coffee over liqueurs & top with whipped cream. Garnish with a cherry. Serves 1

Bavarian Coffee

1/2 oz peppermint schnapps
1/2 oz Kahlua coffee liqueur
5 oz hot black coffee
1 1/2 oz whipped cream
1 tsp sugar

Add coffee and liquors to an irish coffee cup and sweeten to taste. Gently float the cream on top, and sprinkle with grated chocolate. Serves 1

Spanish Coffee

1 cup of hot coffee
1/2 oz Tia Maria
1/2 oz Rum
Whipped Cream

Add liqueur and coffee. Top with whipped cream and garnish with a cherry. Serves 1

Cafe Don Juan

3/4 oz dark rum
1 oz Kahlua coffee liqueur
5 oz hot black coffee
1 1/2 oz whipped cream
1 tsp sugar

Rim an Irish coffee cup with lemon juice and sugar. Pour coffee and liquors into the cup and sweeten to taste. Float the cream on top, sprinkle with grated chocolate, and serve. Serves 1

Amaretto Coffee

1 cup of hot coffee
1 1/2 shots Amaretto liqueur
1/4 cup lightly whipped cream
1/2 tsp toasted, sliced almonds

Pour hot coffee into a preheated brandy snifter and stir in the liqueur. Top with whipped cream and almonds, if desired. Serves 1

Café Brulot

16 fl oz hot, strong coffee
1 cinnamon stick, roughly broken
4 sugar cubes
4 whole cloves
2 fl oz Cognac
Peel of 1/2 orange
2 tbs Grand Marnier or other orange liqueur
Peel of 1/2 lemon

In saucepan, over low heat, combine cinnamon, cloves, orange and lemon peels and sugar. Stir in Cognac and liqueur. Using a long match, carefully ignite mixture. Immediately, but slowly, pour in coffee, stirring until flames subside. Pour into small punch cups and serve. Serves 4

Chocolate-Hazelnut Coffee

10 oz brewed coffee
1 shot chocolate liqueur
1 shot hazelnut liqueur

Pour hot coffee in a preheated wine glass and stir in the two liqueurs. Top with whipped cream and a dusting of cocoa powder. Serves 1

Nose Warmer

1 cup of hot coffee
1/4 oz Tia Maria
1/4 oz Bailey’s
1/4 oz Grand Marnier
1/4 oz Frangelica
1/4 oz dark crème de cacao

Add the liqueurs to the coffee, top with whipped cream and garnish with cinnamon. Serves 1

Irish Coffee (No alcohol)

1 cup hot coffee
1 Tablespoon Irish Cream coffee flavor syrup
Whipped cream

Prepare coffee as you like it and add 1 Tablespoon of Irish Cream coffee flavoring. Serve with whipped cream. Drink coffee through whipped cream. Serves 1

Coffee Grog

3 cups coffee
1/2 cup heavy cream
1 cup brown sugar
2 tbs butter, softened
1/4 tsp cloves, ground
1/4 tsp nutmeg, ground
1/4 tsp cinnamon, ground

Blend butter, sugar, cloves, nutmeg and cinnamon in a small bowl. Mix coffee and cream together with the spice mixture. Serves 6

White Chocolate coffee

3 oz white chocolate, chopped
2 cups half n half
2 cups hot coffee
Whipped cream

Heat the milk and chocolate together in a saucepan until melted and smooth. Stir in coffee and serve with whipped cream on top. Serves 6

Maple coffee

1 cup hot coffee
1/4 cup maple syrup
1 cup half & half
Whipped cream

Heat the milk and syrup together in a saucepan, but do not let it boil. Stir in the coffee. Serve topped with whipped cream. Serves 2

Black Forest Coffee

4 cups hot brewed coffee
1/2 cup chocolate syrup
1/4 cup maraschino cherry juice
Whipped cream
Chocolate syrup
Maraschino cherries

Combine hot coffee, chocolate syrup, and maraschino cherry juice; mix well. Pour into mugs. Top with whipped cream and a cherry, and drizzle with chocolate syrup. Serves 6

Eggnog Coffee Punch

1 1/2 cups coffee ice cream
1 1/2 cups eggnog
1 cup hot, strong coffee
4 tablespoons frozen whipped topping, thawed
4 pinches ground nutmeg

Scoop the ice cream into a pan over low heat. Stir in the eggnog and coffee. Heat for a few minutes until warm. Pour into four mugs. Top each with 1 tablespoon whipped topping and sprinkle with nutmeg. Serve immediately. Serves 4

I’m really ready for some sweltering hot weather!! And then of course, bring on the Iced Coffee!!

Making Iced Coffee is a breeze and there are hoards of recipes floating out there! According to Cooking.com, “Granizado de café was all the rage back in the thirties. At the counters of cafes and casinos, at the tables in parks, alongside the bandstands, drinking a granizado was regarded as a risqué sign of modernity. It can be mixed with lemon crush and is then called mazagran.” They suggest making it with 3 1/3 cups strong coffee, 1 ½ cups sugar and 1 small piece of lemon zest. Dissolve the sugar in the coffee, add a little lemon zest if desired and then cover and allow to cool. Next, put it all in the freezer and stir frequently with a fork. When it starts to freeze, stir every few minutes, 4 or 5 times. Then, spoon it into chilled glasses just before serving.

And then there’s Thai coffee that can be found in Asian food markets by the name oliang powder. Just add milk and ice cubes to the brewed coffee.

Top Secret Recipes has a version of Starbuck’s famous Frappuccino in frozen form that’s delicious! They use 1 1/2 cups cold coffee, 1/2 cup whole milk, 1/2 cup granulated sugar, 1 teaspoon chocolate syrup, 1/4 teaspoon salt, 1/8 teaspoon vanilla extract and 3 cups crushed ice or ice cubes. First combine the coffee, milk, sugar, chocolate syrup and salt in a blender and mix on medium speed for 15 seconds. Then add the vanilla extract and ice and blend on high speed until its smooth and creamy. Stir with a spoon if necessary and pour the drink into two 16-ounce glasses.

My favorite twist is Iced Mocha Coffee. I take six cups of brewed, cooled coffee and blend in a tablespoon of cocoa powder, 1/3 cup of brown sugar and just shy of 2 cups of cream. Once this is all blended, pour it over ice and serve. It is the ultimate ice drink!

Give these a try when the temperature outside starts to rise and the heat starts to sizzle! I think you’ll find you have a decedent new way to find heat relief!

Kahlua is a Mexican coffee liqueur with herbs and vanilla. You can either purchase it, or make it at home. To make it, use a recipe similar to this:

2 1/2 cups sugar

1 1/2 ounces instant coffee

2 ounces vanilla

1 cup corn syrup

3 cups boiling water

1 fifth Vodka, or Brandy or Bourbon

Dissolve the sugar in 2 cups of the boiling water and add the corn syrup. Dissolve the instant coffee in the remaining 1cup of water and pour the syrup and the coffee in a gallon jug. Let it cool. Add the vodka and the vanilla when it’s cold. They say you should let the mixture age for 4-5 weeks.

After you’ve made or purchased Kahlua, use it for some of these beverages!

B-52

1 ounce Amaretto

1 ounce Kahlua

1 ounce Bailey’s Irish Cream

Shake and strain into a shot glass.

B-53

1 part Kahlua

1 part Bailey’s Irish Cream

1 part Grand Marnier

Layer Bailey’s, Kahlua and then Grand Marnier in a shot glass.

Kahlua Coffee

This is best served on cold days.

6 cups strong coffee

1/2 cup sugar

1 cup Kahlua

1 ounce unsweetened chocolate, melted

1/2 tsp cinnamon

1 pint whipping cream, whipped

A dash of nutmeg in each cup

In a saucepan, add all the ingredients EXCEPT the nutmeg and whipping cream. Heat over a moderate heat or microwave. Do not boil. Serve it in warmed mugs. Add a dollop of whipped cream on top and then a dash of nutmeg.

Kahlua Frost

A wonderful ice cream dessert drink.

9-12 ounces Kahlua

1/2 pint whipping cream

1 tsp vanilla

1/4 cup powdered sugar, sifted

1 quart rich chocolate ice cream

2 liters club soda

Cinnamon sticks

Whip the cream until soft peaks form and then gradually add the powdered sugar and vanilla. Continue to beat until stiff peaks form. Into the bottom of a wine glass put 1 ½ ounces of Kahlua. Add 1 heaping tablespoon whipped cream. Add 2 tablespoons club soda and whisk it together. Add one large scoop ice cream and fill the glass up to 1/2-inch of the rim with more club soda. Top it with whipped cream and add a cinnamon stick as a stirrer. Makes 6-8 servings.

TOFFEE ICE CREAM TOPPING

1/3 cup water

3 teaspoons instant espresso powder

1 1/2 cups sugar

3/4 cup whipping cream

chocolate-covered English toffee bars, coarsely chopped;

Stir 2 tablespoons water and espresso powder in small bowl until espresso powder dissolves. Combine 1/3 cup water and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Boil without stirring until syrup turns deep yellow, about 7 minutes. Remove from heat. Add cream and espresso mixture (mixture will bubble vigorously). Return to medium heat and stir until any caramel bits dissolve, about 2 minutes. Cool sauce to thicken, about 15 minutes. Top your ice cream with sauce and toffee, dividing equally.

COFFEE CHOCOLATE CHEESECAKE

Make The Crust With:

Box of chocolate wafer cookies, crushed; 2 tablespoons sugar; 2 teaspoons instant espresso powder or instant coffee powder; 3 ounces semisweet chocolate, chopped; 6 tablespoons unsalted butter, melted, hot;

Blend until moist crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

Make The Filling With:

4 8-ounce packages cream cheese, room temperature; 1 1/4 cups sugar; 1/4 cup coffee liqueur; 3 tablespoons instant espresso powder; 1 tablespoon vanilla extract; 4 large eggs; 6 ounces semisweet chocolate, chopped;

Dissolve the espresso powder into the liqueur. Mix in vanilla. Add to cheese and sugar mixture and beat until smooth. Add eggs 1 at a time and beat. Pour filling into 2 bowls, dividing evenly. Melt chocolate in top of double broiler over simmering water, stirring until smooth. Stir chocolate into filling in one bowl. Pour coffee filling into crust. Bake until partially set and crust forms on filling, about 25 minutes. Carefully spoon chocolate filling over coffee filling. Bake cheesecake until set on edges but center 2 inches still move slightly when pan is shaken, about 30 minutes.

Top The Cake With:

1 1/4 cups sour cream; 3 tablespoons sugar; 2 teaspoons instant espresso powder or instant coffee powder;

Mix all ingredients in bowl. Press down on edges of cheesecake to even. Spoon topping over cheesecake. Bake 10 minutes. Transfer cheesecake to rack. Run a small sharp knife around crust sides. Cool completely and cover and chill overnight.