This section is a collection of Coffee Recipes I’ve learned in the past. Mostly from friends and reading materials I came across with. I’m a super coffee junkie and love to try different recipes to cure my addiction. I hope you find these useful and interesting. I will be adding more in the future.

F R A P P U C I N N O

Serves: 1

I N G R E D I E N T S

1 teaspoon sugar
1/4 teaspoon dry pectin
1/4 cup cold 2% milk
3/4 cup espresso coffee
Flavors:
1 teaspoon unsweetened cocoa or Quick drink mix,
1 Tablespoon of liquid coffee flavoring (vanilla, hazlenut, almond, almond roca, raspberry, Irish crème)
1 Teaspoon liquid baking flavorings (i.e. cinnamon, praline, etc.)

PREPARATION:

Get blender out and ready. Add 3/4 cup of hot coffee and mix with your sugar for 30 seconds at a low speed (too high and you get too much froth) to give sugar a chance to dissolve. While running pour in the cold milk, add the remaining ingredients and choice of flavorings, blend for 1 minute and serve!

M O C H A  C O C O N U T  F R A P P U C I N N O

Serves: 1

I N G R E D I E N T S

1/2 cup shredded coconut
3/4 cup strong coffee (chilled)
1 cup low-fat milk
1/3 cup Hershey’s Chocolate Syrup
3 tablespoons granulated sugar
2 cups ice
1/2 cup whipped cream, canned

PREPARATION

Preheat oven to 300 degrees. Spread shredded coconut on a baking sheet and toast coconut in the oven. Stir the coconut around every 10 minutes or so for even browning. After 15 to 20 minutes the shredded coconut should be light brown. Cool it off. Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using. To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender. Blend for 15 to 20 seconds to dissolve sugar. Add ice and blend until ice is crushed and the drink is smooth. Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each.

C A R A M E L  M A C C H I A T O

Serves: 2

I N G R E D I E N T S

2 tablespoons vanilla syrup
3/2 cup fresh brewed espresso
8 ounces steamed milk
3 to 4 tablespoons Caramel Sauce

PREPARATION

Add vanilla syrup to 16oz glass. Add steamed milk and caramel sauce and stir well.

M O C H A  M A C C H I A T O

Serves: 8

I N G R E D I E N T S

6 cups double-strength freshly brewed dark roast coffee
2/3 cup unsweetened cocoa powder, plus additional cocoa powder for garnish
2 cups nonfat milk

PREPARATION

Fill ice-cube trays with half of the brewed coffee and place in the freezer. In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa. Cover and chill. When the ice cubes have frozen, transfer them to a kitchen towel and, using a hammer or mallet, crush the cubes. Fill 4 glasses with the crushed ice and divide the coffee-cocoa mixture evenly among them. Dust the top with cocoa

M A R B L E  M O C H A  M A C C H I A T O

Serves: 1

I N G R E D I E N T S

8 ounces milk
2 tablespoons white chocolate syrup
1/2 cup brewed espresso
1 tablespoon chocolate syrup (Hershey’s)

PREPARATION

Steam milk until it reaches 145 degrees F. Pour white chocolate syrup into bottom of a coffee mug, followed by freshly brewed espresso. Pour in steamed milk. Top with Hershey’s syrup.

C O F F E E  F R A P P E

Serves: 4

I N G R E D I E N T S

18 -22 Ice cubes, crushed
8 ounces Double-strength coffee, chilled
2 tablespoons granulated sugar
2 tablespoons flavored syrup of choice (vanilla, hazelnut, raspberry or other)
Whipped cream as a garnish.

PREPARATION

Place the ice, coffee, sugar and syrup in a blender. Blend until the frappe is smooth. Pour into a large, tall glasses then garnish with a dollop of whipped cream.

D O U B L E  M O C H A  F R A P P E

Serves: 4

I N G R E D I E N T S

18 -22 Ice cubes, crushed
8 ounces Double-strength coffee, chilled
2 tablespoons granulated sugar
1/8 cup chocolate sauce (or syrup)
Chocolate flavored whipped cream as a garnish.

PREPARATION

Place the ice, coffee, sugar and syrup in a blender. Blend until the frappe is smooth. Pour into a large, tall glasses. Garnish with a dollop of whipped cream.

J A V A  C H I P

Serves: 4

I N G R E D I E N T S

4 tablespoon chocolate syrup
4 tablespoon chocolate chips
4 cups double-strength freshly brewed dark roast coffee
Chopped or crushed ice
Whipped cream (optional)
Chocolate syrup (for drizzle, optional)

PREPARATION

Fill blender half full with chopped or crushed ice. Add all ingredients (except whipped cream) and blend until thick and still icy. Pour into 4 tall glasses, top with whipping cream and drizzle chocolate over the whipped cream.

I C E D  C O N S T A N T I N E  C O F F E E

Serves: 8

I N G R E D I E N T S

6 cups dark roast brewed coffee
4 cinnamon sticks, crushed or broken into small pieces
1/2 teaspoon ground cardamom
2/3 cup honey
Ice cubes
Half-and-half, milk, or 2%

PREPARATION

Mix together the coffee and cinnamon sticks. Using the coffee-cinnamon mixture and the water, brew coffee by your customary brewing method. Add the cardamom and honey to the hot coffee and stir until the honey dissolves. Cover and chill. To serve, fill tall glasses with ice cubes. Pour about 2/3 cup chilled coffee into each glass. Pass the half-and-half or milk.

J A V A  C O F F E E  F L O A T

Serves: 2

I N G R E D I E N T S

4 tablespoon chocolate syrup
2 tablespoon chocolate chips
2 cups club soda or sparkling water, chilled
4 scoops coffee ice cream

PREPARATION

In each of 2 tall glasses, stir together 2 Tablespoon of chocolate syrup and 1 cup club soda. Place 2 scoops of ice cream in each glass and serve immediately.

P U M P K I N  P I E  L A T T E

Serves: 2

I N G R E D I E N T S

4 heaping tablespoon canned pumpkin
3 tablespoon Vanilla syrup
1/4 teaspoon pumpkin pie spice
use 1 tablespoon of Pumpkin Spice Syrup
2 cups milk
3 to 4 shots espresso

PREPARATION

In a small saucepan, stir pumpkin puree into milk. Add vanilla syrup and pumpkin pie spice. Heat gently, continuing to stirring occasionally just until steaming and foam begins to appear. Pour pumpkin flavored milk into a tall glass and pour espresso over. Top with whip cream and a dash of pumpkin pie spice. Note: If you like it slightly sweeter; and I know I do, I add a wee bit of vanilla flavored coffee cream. If you like it less sweet, adjust to taste.

C A R A M E L  V A N I L L A  L A T T E

Serves: 1

I N G R E D I E N T S

3/4 cup hot coffee
1/4 cup hot milk
2 teaspoons Vanilla Flavoring
1 tablespoon caramel flavored sundae syrup
1 teaspoon packed dark brown sugar
1 tablespoon whipped cream (optional)

PREPARATION

Combine coffee, milk and vanilla in large mug; stir until coffee is dissolved. Stir in caramel syrup and brown sugar. Top with whipped cream. Serve immediately.

G I N G E R B R E A D  L A T T E

Serves: 4

I N G R E D I E N T S

4 cups milk
6 tablespoons gingerbread syrup (recipe follows)
4 shots of espresso (or very strong coffee)
Pinch of crushed gingerbread cookie
Cinnamon to taste

PREPARATION

Measure 1 1/2 tablespoons of gingerbread syrup into each of 4 (10-ounce) mugs. Pull a shot of espresso and pour in serving mug. Fill mug with steamed milk. Top with 1/4 inch foam. Garnish with a sprinkle crushed gingerbread cookie, or with light dusting of cinnamon sugar.

Gingerbread Syrup:

2 cups sugar
1 cup water
4 whole allspice berries
3 sticks cinnamon
1 piece crystallized ginger
about 1 tablespoon powdered cinnamon

Place the sugar and water over low heat in a medium saucepan. Once sugar is almost dissolved, add allspice berries, cinnamon sticks, ginger, and powdered cinnamon. Let steep in the simple syrup about 10 minutes. Strain syrup and keep refrigerated.

H O T  C H O C O L A T E

Serves: 1

I N G R E D I E N T S

1/4 cup water
2 tablespoons cocoa
2 tablespoons sugar
1 1/2 cups milk (whole or 2%)
1 teaspoon vanilla extract
Whipped cream
Chocolate shavings (optional)

PREPARATION

Measure water, cocoa, and sugar in glass measuring cup or large mug. Stir well. Microwave on high for 1-2 minutes to make chocolate syrup. Stir in milk and vanilla and microwave until warm. Top with whipped cream and chocolate shavings. Variation: Snickers hot chocolate – stir in 2 teaspoon caramel syrup and 2 teaspoon hazelnut syrup to the hot chocolate before topping with whipped cream.

V E G A N  I C E D  T E A

Serves: 1

I N G R E D I E N T S

1 1/4 cup brewed strong coffee
3/4 cup chocolate soymilk
1 tablespoon sugar
Dash of vanilla
2-3 ice cubes

PREPARATION

Pour it all in a glass. Add sugar or vanilla

C H A I  T E A

Serves: 6

I N G R E D I E N T S

3 cups water
3 cups milk
6-8 black or decaf black tea bags
1/2 cup honey
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger

PREPARATION

Bring water and milk to a boil. Add other ingredients, return to boil. Turn off heat and let steep for 3-5 minutes. Remove tea bags then filter  through fine strainer. Good hot or cold. (keep it in the refrigerator and microwave it if you want it hot.)