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)

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

All Canadian Coffee

1/4 c Maple syrup; pure

1/2 c Rye whiskey

3 c Coffee; hot, black, double strength

TOPPING:

3/4 c Whipping cream

4 ts Maple syrup; pure

Topping: Whip cream with maple syrup just up until soft mounds; set aside.

Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee. Decorate with tiny Canadian flags if desired. MAKES: 4 Servings (ichef.com)

Banana Mocha Ice Cream

3 medium Bananas, peeled

4 Eggs, uncracked

2 cups Whipping cream

1 cup Half & half

1 cup Sugar

1/2 cup Chocolate syrup

2 tbl Instant coffee crystals

2 tsp Vanilla

1/4 tsp Ground cinnamon

Slice bananas into blender; process until pureed . Add eggs; process to blend. Pour banana mixture and remaining ingredients into ice cream freezer container. Stir until sugar dissolves and mixture is blended. Freeze according to manufacturer’s directions. (ichef.com)

BERRY ECSTASY

3/4 cup hot water

1/4 cup hot milk

2 teaspoons Vanilla Roast TASTER’S CHOICE® Instant Coffee

1 tablespoon Strawberry Flavor NESTLÉ NESQUIK® Syrup

1 teaspoon dark brown sugar

1 tablespoon whipped cream

COMBINE water, milk and Taster’s Choice in large mug; stir until coffee is dissolved. Stir in Nesquik and sugar. Top with whipped cream. Serve immediately. (meals.com)

Bailey’s Irish Cream Coffee

1 12-ounce wine glass, 10 ounces brewed coffee, 1/4 cup heavy cream, whipped until stiff peaks form, 1 1/2 jiggers Bailey’s Original Irish Cream

Pour hot coffee into the heated glass. Add the Bailey’s and stir well to blend. Top with a mound of whipped cream and sprinkle with cinnamon.

Amaretto Coffee

1 large brandy snifter, 10 ounces brewed coffee, 1 1/2 jiggers Amaretto liqueur, 1/4 cup whipped coffee, 1/2 teaspoon toasted and sliced almonds

Pour hot coffee in the heated brandy snifter. Add Amaretto and stir well to blend. Top with whipped cream and almonds.

Cafe Royal

One demitasse strong hot coffee, 1 lump sugar, 1 1/2 ounces brandy

Hold a teaspoon over the coffee cup and place the sugar and brandy in the spoon. Light the brandy; when the flames die down, pour into coffee.

Mexican Coffee

1 large brandy snifter, 10 ounces brewed coffee, 1 1/2 jiggers Kahlua liqueur, 1/4 cup whipped coffee, dash of each of ground cinnamon and cocoa powder

Pour hot coffee in the heated brandy snifter. Add the liqueur and stir well. Top with whipped cream. Sprinkle with cinnamon and cocoa powder.