Six delicious coffee recipes
April 2, 2004
6 Delicious Coffee Recipes
Do you love coffee? Most of us do. In this article we will provide you with 6 recipes to enjoy your coffee a different way. We hope you enjoy it.
by: Merrie Schonbach
Irish Coffee
* 1 teapsoon of suger
* 1 jigger of Bushmills Irish Whiskey
* 2/3 cup of coffee or flavored Irish Creme coffee
* 1/4 cup of heavy cream, lightly whipped
Prehead the glass with hot water. Dump the water out and add the hot coffee with the teaspoon of suger and stir. Add the jigger of whiskey, and top with the whipping cream. Dark coffee’s are best for this recipe.
Spiced Orange Coffee
* 1 teaspoon fresh, grated orange peel
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 5 whole cloves
* Regular amount of your usual coffee or try Swiss Chocolate Orange flavored coffee
Add the above ingredients together and brew as normal. Place a slice of orange at the bottom or your cup. Pour in coffee and add suger and cream to taste. Top with whipping cream and sprinkle with a dash of nutmeg and cinnamon if so desired.
Mint Cocoa Coffee
* 1 ounce of chocolate mint liquear
* Dash of shaved chocolate
* Whipping cream (optional)
* Regular coffee or try Dutch Chocolate Decaf flavored coffee
Brew your regular coffee, add the 1 ounce of liquear into your cup. Add some whipping cream if desired and sprinkle with shaved chocolate.
Coffee Milkshakes
* 1 pint of coffee ice cream
* 2 teaspoons finely ground coffee
* 1/2 cup light rum (optional)
* 4 to 6 scoops vanilla ice cream
* Instant coffee powder
Spoon coffee ice cream into blender. Add rum and finely ground coffee. Blend on high until creamy smooth. Pour into tall glasses, adding a scoop of the vanilla ice cream to each glass. Sprinkle lightly with instant coffee powder.
Frosty Mochas
* 1 cup of freshly brewed coffee
* 1 pint of vanilla ice cream, softenend
* 6 tablespoons of chocolate syrup
* 1 cup prepared cold coffee
Blend hot coffee and chocolate syrup in blender. Blend until smooth. Cool the mixture to room temperature. Pour the mixture into a medium bowl. Add the softened ice cream and cold coffee. With a rotary beater, beat until smooth. Spoon into tall glasses and serve immediately.
Nogged Coffee
* 1 cup of coffee or try Pumpkin Spice flavored coffee
* 1 egg yoke
* 1/2 cup of cream
* Dash of nutmeg
Beat the suger and egg yoke together. Place cream in a saucepan and heat over low setting, do not burn. Wisk the egg mixture into the warmed cream, heat until hot. Add coffee to mugs and top with the cream mixture. Garnish the coffee with nutmeg.
About The Author
Feel free to use this article, please leave this resource box attached.
This article was created for Beans and Bears offering some of the finest coffee available. Visit the website today at http://www.beansandbears.com
Writer: Merrie Schonbach http://www.merriesintent.com 7/03 merries@comcast.net
| 2.8 |
Chuck Lawson · Filed Under 
I was in a (gasp) Starbucks this morning, and asked to have my coffee “Boston”. They were clueless. What is the conventional wisdom regarding coffee Boston style?
Hi Jon;
I’m afraid I’m pretty clueless too when it comes to “Boston” coffee — I did a little searching and put up several recipes here — let me know if any of them look right.
Otherwise, if you can describe what a “Boston” is, I’m sure we’d all love to know!
Funny, I just thought about this Boston style coffee thing. I was 9 years old making a cup of coffee for myself (yeah, my parents let me sometimes) and I put a ton of cream in it. Some person, she was maybe in her 70’s back then said, I was making that coffee almost “Boston”. I figured it was an older term but that’s how I learned it. I’m looking for ways to make it too - and nope, Starbucks has their own weird coffee language, they have no clue of the old diner days.
I JUST left my local coffee purveyor (not SBUX) and had to explain “Boston” style coffee to them since I always make them give me the cup before they put the coffee in.
I’m a native Chicagoan but used to work in a hot dog stand where people would constantly come in and order their coffee “Boston”. What I learned was that not only does Boston style mean extra cream, it also means that the cream is added BEFORE the coffee.
The reason for this is that if you pour the cream in AFTER the coffee, the cream actually gets scalded when it hits all of that hot coffee. Putting the cream in first allows it to come up to temperature slower.
Try it. You’ll taste the difference.