Below is a handy conversion chart

teaspoon tablespoon fluid gill cup pint quart gallon
1 teaspoon = 1 1/3 1/6 1/24 – – – – – – – – – – – –
1 tablespoon = 3 1 1/2 1/8 1/16 – – – – – – – – –
1 fluid ounce = 6 2 1 1/4 1/8 1/16 – – – – – –
1 gill = 24 8 4 1 1/2 1/4 1/8 – – –
1 cup = 48 16 8 2 1 1/2 1/4 1/16
1 pint = 96 32 16 4 2 1 1/2 1/8
1 quart = 192 64 32 8 4 2 1 1/4
1 gallon = 768 256 128 32 16 8 4 1
1 firkin = 6912 2304 1152 288 144 72 36 9
1 hogshead = 48384 16128 8064 2016 1008 504 252 63

Coffee Lovers Recipes – Have Fun!

1. Alexander Espresso


  • • 1 cup Cold water
  • • 2 tb Ground espresso coffee
  • • ½ Cinnamon stick (3″ long)
  • • 4 ts Crème de Cacao
  • • 2 ts Brandy
  • • 2 tb Whipping cream, chilled
  • • Grated semisweet chocolate to garnish

How To:

Break out your espresso machine for this one or just make really strong coffee with a small amount of water. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool for 1 minute. Add crème de cacao and brandy, and stir gently. Pour into cute demitasse cups. Whip the cream, and float some cream on top of each cup. For looks, garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it’s perfect for a party. Serves 2

2. Canadian Coffee


¼ c Maple syrup; pure ½ c Rye whiskey

3 c Coffee; hot, black, double strength Topping:

¾ c Whipping cream 4 ts Maple syrup; pure

How To:

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.

3. Alpine Carnival


2 tb Instant coffee

1 ts Vanilla

2 tb Brown sugar

1 ts Water

1 ½ c Boiling water

½ c Whipping cream, whipped

How To:

Divide instant coffee and vanilla evenly between two Spanish coffee glasses. In a small heavy saucepan, dissolve sugar in the teaspoon of water. Over medium heat, stir dissolved sugar until it reaches a full boil. Immediately remove from heat and stir in boiling water. Divide sugar mixture between coffee glasses and top with a dollop of whipped cream. Makes 2 x 6 oz servings.

4. Amaretto Coffee


1 ½ c Warm Water 1/3 c Amaretto

1 tb Instant Coffee Crystals

Dessert Topping from a pressurized can

How To:

In a 2-cup measure stir together water and instant coffee crystals. Micro-cook uncovered, on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee mixture with some dessert topping.

5. Amaretto Coffee / Variation


¾ c Warm water 3 tb Amaretto

1 ½ ts Instant coffee crystals Dessert topping; * see note

How To:

* Dessert topping should be in a pressurized can.

In a non-metal mug stir together water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till mixture is steaming hot. Stir in Amaretto. Top with pressurized dessert topping.

6. Arabian Coffee


1/2 litre (about 1 pint) water 3 tablespoons coffee

3 tablespoons (or more) sugar 1/4 teaspoon cinnamon

1/4 teaspoon Cardamom

1 teaspoon vanilla or vanilla sugar

How To:

Mix all ingredients in a saucepan and heat until foam gathers on top. Do not pass through a filter. Stir it up before you serve it.

7. Black Forest Coffee


6 oz Fresh brewed coffee

2 tb Chocolate syrup

1 tb Maraschino cherry juice Whipped cream

Shaved chocolate/chips Maraschino cherries

How To:

Combine coffee, chocolate syrup, and cherry juice in a cup; mix well. Top with whipped cream, chocolate shavings and a cherry.

8. Buttered Rum Coffee


1/3 c Ground coffee

1/4 ts Freshly ground nutmeg 1 1/4 ts Rum extract

1/8 ts Liquid butter flavouring

How To:

Place coffee and nutmeg in a blender or food processor fitted with a steel blade. In a cup, combine remaining ingredients. With processor running, add flavorings. Stop processor and scrape sides of container with a spatula. Process 10 seconds longer. Store in a refrigerator. Yields: Mix for eight 6-ounce servings

9. Cafe Au Lait ( Coffee with Milk )


1 c Milk

1 c Light cream

3 tb Instant coffee

2 c Boiling water

How To:

Over low heat or in double boiler, heat milk and cream till hot. Meanwhile, dissolve coffee in boiling water. Before serving, beat milk mixture with rotary beater-till foamy. Pour milk mixture into one warmed pitcher or server, and coffee in another. To serve: Fill cups from both pitchers at the same time, making the streams meet en route. Makes 6 servings.

10. Louisiana Cafe Au Lait


2 c Milk


1 c Louisiana coffee with chicory

How To:

Put milk in saucepan; bring to a boil.

Pour hot freshly brewed coffee and milk simultaneously into cups; sweeten with sugar to taste.

11. Cafe Au Lait Luzianne


2 c Milk

1/2 c Heavy cream

6 c Louisiana coffee w/chicory

Combine milk and cream in saucepan; bring just to a boil (bubbles will form around edge of pan), then remove from heat.

Pour small amount of coffee in each coffee cup.

Pour remaining coffee and hot milk mixture together until cups are 3/4 full. NOTE: Skim milk can be substituted for milk and cream for those who are counting calories.

12. Cafe Au Cin


1 c Cold strong French roast coffee

2 tb Granulated sugar ds Cinnamon

2 oz Tawny port

1/2 ts Grated orange peel

How To:

Combine and mix in a blender at high speed. Pour into chilled wine glasses.

13. Cafe Cappuccino


1/2 c Instant coffee 3/4 c Sugar

1 c Nonfat dry milk

1/2 ts Dried orange peel

How To:

Crush in mortar and pestle

Use 2 T. for each cup of hot water

14. Cafe Cappuccino Mix


1/2 c Instant coffee 3/4 c Sugar

1 c Nonfat dry milk

1/2 ts Dried orange peel(1 bottle)

How To:

Mash orange peel with a mortar and pestle. Stir ingredients together. Process in a blender until powdered. Use 2 Tablespoons for each cup of hot water. Makes about 2 1/4 cups of mix.

15. Cafe Con Miel


2 c Prepared coffee, (fresh, instant, or decaf) 1/2 c Milk

4 tb HONEY, more or less to taste 1/8 ts Cinnamon

Dash nutmeg or allspice Dash vanilla

How To:

Heat ingredients in a saucepan, but do not boil. Stir well to combine. Serve as a light dessert.

16. Cafe De Ola


8 c Water

2 sm Cinnamon sticks

3 Whole cloves

4 oz Dark brown sugar

1 Square semisweet chocolate or Mexican chocolate

4 oz Ground coffee

How To:

Bring the water to a boil, then add the cinnamon, cloves, sugar, and chocolate. When the liquid comes to a boil again, skim off any foam. Reduce the heat to low and make sure the liquid does not boil. Add the coffee, and let it steep for 5 minutes. Serve the coffee in an earthenware pot with a ladle.

17. Cafe’ Mexicano


1 oz Coffee liqueur

1 ts Chocolate syrup

1 ea Hot coffee 1/2 oz Brandy

1 ea Dash ground cinnamon

1 ea Sweetened whipped cream

How To:

Combine coffee liqueur, brandy, chocolate syrup and cinnamon in a coffee cup or mug. Fill to the top with hot coffee. Top with whipped cream.

18. Cafe Alva Cocoa


Amaretto coffee beans 1 tb Vanilla extract

1 ts Almond extract

1 ts Cocoa powder

1 ts Sugar

How To:

Brew coffee. Add flavourings, 1 tsp. chocolate and sugar per cup. Garnish with whipped cream, chocolate and red candy sprinkles, and a chocolate- covered strawberry on top.

19. Cafe Royale


3/4 c Hot Strong Coffee 4 ts Brandy

1 Sugar Cube

How To:

Pour coffee into warmed mug. Float 2 teaspoons brandy on coffee. Put remaining 2 teaspoons brandy into a tablespoon with sugar cube. Warm spoon over hot coffee. With a match, carefully ignite brandy in teaspoon. Slowly lower spoon into coffee to ignite floating brandy. Wait 1 minute after flame has died before drinking.

20. Cafe Vienna Look-alike


1/2 c Instant coffee 2/3 c Sugar

2/3 c Non-fat dry milk 1/2 ts Cinnamon

1 pn Cloves

1 pn Allspice

1 pn Nutmeg

How To:

Blend in blender until very fine powder. Use 2 teaspoons per cup

21. Caffe Di Cioccolata


1/4 c Instant espresso 1/4 c Instant cocoa

2 c Boiling water Whipped cream

Finely shredded orange peel or ground cinnamon

How To:

Combine coffee and cocoa. Add boiling water and stir to dissolve. Pour into demitasse cups. Top each serving with whipped cream and shredded orange peel. Serves 6 to 7.

22. Cajun Coffee


3 c Hot Strong Coffee

6 tb Molasses

6 tb Dark Rum (If Desired) Whipped Cream

Nutmeg (Freshly Ground)

How To:

Combine coffee and molasses in a saucepan. Heat, stirring, until molasses is dissolved and coffee is very hot. Do not allow to boil. If desired place 1 Tbls. rum in each mug. Add coffee. Top with whipped cream; sprinkle with nutmeg. Do not stir before drinking.

22. Cappuccino Orange


1/3 c Powdered non-dairy creamer 1/3 c Sugar

1/4 Dry instant coffee

1 Or 2 orange hard candies (crushed)

How To:

Blend all ingredients together in mixer. Mix 1 Tb with 3/4 cup hot water. Store in airtight jar.

23. Creamy Cappuccino


1/4 c Instant espresso or instant dark-roast coffee 2 c Boiling water

1/2 c Heavy cream, whipped

Cinnamon, nutmeg, or finely shredded orange peel

How To:

Dissolve coffee in boiling water. Pour into small, tall cups filling only about half full. Offer sugar. Now pass whipped cream– everyone adds a spoonful, dashes It with cinnamon, nutmeg, or orange peel, then folds the cream into coffee

24. Cappuccino Royale


1/2 c Half-and-half

1/2 c Freshly brewed espresso 2 tb Brandy

2 tb White rum

2 tb Dark creme de cacao Sugar

How To:

Whisk half-and-half in heavy small saucepan over high heat until frothy, about 3 minutes. Divide espresso coffee between 2 cups. Add half of brandy and creme de cacao to each cup. Re-whisk half-and-half and pour into cups. Sweeten to taste with sugar.

25. Cappuccino Shake


1 c Skim milk

1 1/2 ts Instant coffee

2 pk artificial sweetener

2 dr Brandy or rum flavouring

1 ds Cinnamon

How To:

In a blender, combine milk, coffee, sweetener and extract. Blend until coffee is dissolved. Serve with a dash of cinnamon. For a hot drink, pour into a mug and heat in a microwave.

26. Cardamom-spiced Coffee


3/4 c Ground Coffee

2 2/3 c Water

Ground Cardamom

1/2 c Sweetened Condensed Milk

How To:

Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Pour into 4 cups. To each serving, add a dash of ground cardamom and about 2 tablespoons of the condensed milk; stir to blend.

27. Chocolate Almond Coffee


1/3 c Ground coffee

  • ¼ ts Freshly ground nutmeg ½ ts Chocolate extract

½ ts Almond extract

  • ¼ c Toasted almonds, chopped

How To:

Process nutmeg and coffee, add extracts. Process 10 seconds longer. Place in bowl and stir in almonds. Store in refrigerator. Makes 8 six ounce servings. To brew: Place mix in filter of an automatic drip coffee maker. Add 6 cups water and brew

28. Chocolate Coffee


2 tb Instant coffee 1/4 c Sugar

1 ds Salt

1 oz Squares unsweetened chocolate

1 c Water

3 c Milk Whipped cream

How To:

In saucepan combine coffee, sugar, salt, chocolate, and water; stir over low heat until chocolate has melted. Simmer 4 minutes, stirring constantly. Gradually add milk, stirring constantly until heated. When piping hot, remove from heat and beat with rotary beater until mixture is frothy. Pour into cups and sail a dollop of whipped cream on the surface of each. Makes 6 servings.

29. Chocolate Mint Coffee


1/3 c Ground coffee 1 ts Chocolate extract 1/2 ts Mint extract 1/4 ts Vanilla extract

How To:

Place coffee in a blender or food processor. In a cup, combine extracts. With processor running, add extracts. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator. Yield: mix for eight 6-ounce servings

30. Chocolate Mint Coffee Float


1/2 c Hot coffee

2 tb Crème de cacao liqueur

1 Scoop Mint chocolate chip ice cream

How To:

For each serving combine 1/2 cup coffee and 2 tablespoons liqueur. Top with scoop of ice cream.

31. Coconut Coffee


2 c Half-and-half

15 oz Can cream of coconut

4 c Hot brewed coffee Sweetened whipped cream

How To:

Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly. Stir in coffee.

Serve with sweetened whipped cream.

32. Coffee Ice


2 c Brewed espresso 1/4 c Sugar

1/2 ts Ground cinnamon

How To:

In a saucepan over medium heat, simmer all ingredients just to dissolve. Place mixture in a metal dish, cover and freeze for at least 5 hours, stirring the outer frozen mixture into the centre every half hour, until firm but not solidly frozen. Just before serving, scrape the mixture with a fork to lighten the texture. Makes 4 (1/2 cup) servings.

33. Coffee Soda


3 c Chilled double-strength coffee

1 tb Sugar

1 c Half and half

4 Scoops (1 pint) coffee ice cream 3/4 c Chilled club soda Sweetened whipped cream, 4 Maraschino cherries,

Chocolate curls or cocoa, for garnish, optional

How To:

Combine the coffee and sugar blend in the half and half fill 4 soda glasses halfway with the coffee mixture, add a scoop of ice cream and fill the glasses with soda. Garnish as desired with whipped cream, cherries, chocolate curls or cocoa

34. Creamy Iced Coffee


1 c Chilled brewed coffee, made double-strength

2 tb Confectioners’ sugar (rounded tablespoons)

3 c Chopped ice

How To:

Combine the coffee, sugar, and ice, and blend until creamy.

35. Creamy Irish Coffee


4 c Strong fresh coffee 1/4 c Sugar

1/2 c Irish whiskey 1 c whipping cream 2 tb Sugar

2 tb Irish whiskey

How To:

Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste. Add 1/2 cup Irish Whiskey and heat thoroughly but do not boil. (Scotch, Bourbon or other whiskeys could be used.) Meanwhile whip 1 cup whipping cream until light. Beat in 2 tb each of sugar and Irish whiskey. Pour coffee into mugs or goblets and pipe or spoon flavoured cream on top.

36. Creamy Irish Coffee 2


1/3 c Irish cream liqueur

1 1/2 c Freshly brewed coffee

1/4 c Heavy cream, slightly sweetened and whipped, optional

How To:

Divide the liqueur and coffee among two mugs. Top with poufs of whipped cream if desired. Serve at once.

37. Danish Coffee


8 c Hot coffee

1 c Dark rum 3/4 c Sugar

2 Cinnamon sticks

12 Cloves (whole)

How To:

In a very large heavy saucepan, combine all the ingredients, cover and keep on low heat for about 2 hours. Serve in coffee mugs.

38. Delicious Coffee Milk Shake


2 c Milk

2 tb Sugar

2 ts Instant coffee

3 tb Vanilla ice cream Strong coffee; cold

How To:

Add ingredients in blender in order given and mix at high speed for 5 minutes or until blended. Pour into frosted glass.

39. Di Saronno Coffee


1 oz Di saronno amaretto

8 fl Coffee Whipped cream

How To:

Blend Di Saronno Amaretto with coffee, then top with whipped cream. Serve in Irish Coffee mug.

40. Dinner Party Coffee


3 c Very hot decaffeinated Coffee — instant O.K.

2 tb Sugar

1/4 c Rum — light OR dark

How To:

Combine very hot coffee, sugar and rum in heated pot. Makes 4-6 demitasse for 4-6. Double as needed.

41. Dublin Dream


1 tb Instant coffee

1 1/2 tb Instant hot chocolate 1/2 oz Irish cream liqueur 3/4 c Boiling water

1/4 c Whipped cream

How To:

In an Irish coffee glass, place all ingredients except for the whipped cream. Stir until well mixed, and garnish with whipped cream.

42. Espresso Romano


1/4 c Finely Ground Coffee

1 1/2 c Cold Water

2 Strips Lemon Peel

How To:

Fill filter section of a steamed-pressure coffeepot with water. Place filter in base and screw on top portion of coffeepot. Heat over medium heat until coffee begins to bubble into top portion. Reduce heat to low and simmer until bubbling stops. Serve immediately. Garnish with lemon peel.

43. Fireside Coffee Mix – Flavoured Coffee Creamer


2 c Nestlé’s quick

2 c powdered coffee creamer 1/2 c Powdered sugar

3/4 ts Cinnamon 3/4 ts Nutmeg

How To:

Mix all ingredients & Store in air tight jar. To make, mix 4 tsp with one cup hot water.

44. Flavoured Coffees


1/4 c Powder non-dairy creamer 1/3 c Sugar

1/4 c Dry instant coffee 2 TB cocoa

How To:

Place all ingredients in mixer, beat at high until well blended. Store in air tight jar Mix 1 1/2 TBS mix with 3/4 cup hot water.

45. Flavoured Coffees (mocha)


1/4 c Powder non-dairy creamer 1/3 c Sugar

2 tb Cocoa

1/4 c Dry instant coffee

How To:

Place all ingredients in mixer, beat at high until well blended. Mix 1 & 1/2 TB mix w/ 3/4 cup hot water. Store in air tight jar.

46. Frozen Cappuccino


2 Scoops vanilla frozen yogurt divided 1/2 c Milk

1 T Hershey’s choc. milk mix

1 1/2 t Instant coffee granules

How To:

Place 1 scoop frozen yogurt, milk, chocolate milk mix and coffee granules in food processor or blender. Process 30 seconds or until smooth. Pour into tall glass; top with remaining scoop of frozen yogurt.

47. Gaelic Coffee


Black coffee; freshly made

Scotch whiskey

Demerara (raw brown) sugar

Double (heavy) cream; whipped until slightly thick

How To:

Pour the coffee into a warmed glass. Add the whisky and the sugar to taste. Stir well. Pour some lightly whipped cream into the glass over the back of a teaspoon.

48. German Coffee With Whipped Cream


5 c Hot Strong Coffee

Sugar (To Taste)

Whipped Cream

How To:

Pour coffee in stemmed glasses and sweeten with sugar. Stir until sugar is dissolved. Top with whipped cream.

49. Godiva Irish Coffee


1 1/2 oz Godiva Liqueur 3/4 oz Irish Cream Liqueur 4 oz Hot Coffee

How To:

Pour in mug. Stir. Garnish with whipped cream.

50. Homemade Coffee Liqueur


4 c Sugar

1/2 c Instant coffee 3 c ;Water

1/4 ts Salt

1 1/2 c Vodka, high-proof

3 tb Vanilla

How To:

Combine sugar and water; boil till sugar dissolves. Reduce heat to simmer & simmer 1 hour. LET COOL. Stir in vodka & vanilla. Pour up.

51. Hot Baja Coffee


8 c Hot water

3 tb Instant coffee granules 1/2 c Coffee liqueur

1/4 c Creme de Cacao liqueur 3/4 c Whipped cream

2 tb Semi-sweet chocolate, grated

How To:

In slow-cooker, combine hot water, coffee, and liqueurs. Cover and heat on LOW 2-4 hours. Ladle into mugs or heat-proof glasses. Top with whipped cream and grated chocolate.

52. Easy Iced Cafe Au Lait


2 1/4 c Cold freshly brewed coffee

2 c Milk

2 c Crushed ice Sugar (opt)

How To:

Blend ingredients. Add sugar and continue blending until frothy. Pour over ice.

53. Iced Cinnamon Coffee


4 c Strong coffee (use 2 to 4 teaspoons instant to 1 c Boiling water 1 3″ stick cinnamon, broken in pieces

1/2 c Heavy cream Coffee syrup

How To:

Pour hot coffee over cinnamon pieces; cover and let stand about 1 hour. Remove cinnamon and stir in cream. Chill thoroughly.

To serve, pour into ice-filled glasses. Stir in desired amount of Coffee Syrup. If desired, top with sweetened whipped cream and sprinkle with ground cinnamon. Use cinnamon sticks and stirrers.

54. Original Iced Coffee


1/4 c Coffee; instant, regular or decaffeinated 1/4 c Sugar or low calorie sweeten

1 l Milk; cold

How To:

Dissolve instant coffee and sugar in hot water. Stir in 1 litre of cold milk and add ice. For mocha flavour, use chocolate milk and reduce the sugar to taste. For single serving: dissolve 1 tbsp of instant coffee and 2 tsp sugar in 1 tbsp hot water. Add 1 cup of cold milk and stir.

55. Iced Mocha Cappuccino


1 tb Chocolate syrup

1 c Hot double espresso or very strong coffee 1/4 c Half-and-half

4 Ice cubes

How To:

Stir the chocolate syrup into the hot coffee until melted. In a blender, combine the coffee with the half-and-half and the ice cubes. Blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass. This recipe yields 1 serving.

56. Iced Mochacchino


1/2 c Brewed espresso, chilled 6 tb Chocolate syrup

1 tb Sugar 1/2 c Milk

1 c Vanilla ice cream or frozen yogurt 1/4 c Heavy cream, softly whipped

How To:

Cinnamon, chocolate curls or cocoa powder for garnish

Place the espresso, chocolate syrup, sugar and milk in a blender, and blend to combine. Add the ice cream or yogurt, and blend until smooth.

Pour mixture into two chilled glasses, and top each with whipped cream and chocolate curls or a dusting of the cinnamon or cocoa.

57. Instant Coffee-swiss Style Mocha Mix


1/2 c Instant coffee granules 1/2 c Sugar

2 tb Cocoa

1 c Nonfat dry milk powder

How To:

Combine all and mix well. Store mix in an airtight container. For each serving: place 1 tbsp. + 1 tsp. of mix into a cup. Add 1 cup boiling water and stir well.

58. International Cappuccino Coffee Mix


6 ts Instant coffee

4 tb Unsweetened cocoa

1 ts Ground cinnamon

5 tb Sugar Whipped cream Mix all ingredients.

How To:

To make a cup of coffee use 1 tablespoon of mixture and place in large mug; pour 1 ½ cups boiling water over and stir. Top with whipped cream.

To make a smaller cup just cut mixture down to 1/2 tablespoon and 3/4 cup boiling water. Serves 10-12.

59. Bailey’s Irish Cappuccino


3 oz Bailey’s Irish Cream

5 oz Hot coffee

Dessert topping, pressurized 1 ds Nutmeg

How To:

Pour Bailey’s Irish Cream into a coffee mug. Fill with hot black coffee. Top with a single spray of dessert topping. Dust dessert topping with a dash of nutmeg.

60. Old Fashioned Irish Coffee


¾ Warm Water 2 tb Irish Whiskey

Dessert Topping from a pressurized can 1 ½ s Instant Coffee Crystals

Brown Sugar To Taste

How To:

In a non-metal mug combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Top with pressurized dessert topping.

61. Bushmills Irish Coffee


1 1/2 fl Bushmills Irish whiskey

1 ts Brown sugar (optional)

1 ds Crème de menthe, green

1 x Strong fresh coffee

1 x Whipped cream

How To:

Pour whiskey into Irish coffee cup and fill to 1/2 inch from top with coffee. Add sugar if wanted and mix. Top with whipped cream and drizzle crème de menthe on top. OPTIONAL – May rim cup with sugar.

62. Instant Creamed Irish Coffee


1 ½ Cup Warm Water

1 tb Instant Coffee Crystals 1/4 c Irish Whiskey Brown Sugar To Taste

Dessert Topping in a pressurized can.

How To:

In a 2-cup measure combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 4 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Serve in mugs. Top each mug of coffee mixture with some pressurized dessert topping.

63. Quick Irish Coffee


1 ts Sugar

¾ c Strong black coffee to 1 c Strong black coffee 1 ½ oz (1 Jigger) Irish Whiskey

Whipped cream

How To:

Dissolve sugar in black coffee in an Irish coffee glass or a heat-resistant, non-metallic glass, cup or mug. (DO NOT USE A GLASS WITH METALLIC TRIM.) Heat, uncovered, in Microwave Oven 1 to 2 minutes or until hot. Stir in Irish Whiskey. Carefully float a spoonful of whipped cream on top.

64. Kahlua Irish Coffee


2 oz Kahlua or coffee liqueur

2 oz Irish Whiskey

4 c Hot coffee

¼ c Whipping cream, whipped

How To:

Pour one-half ounce coffee liqueur in each cup. Add one-half ounce Irish Whiskey to each cup. Pour in steaming freshly-brewed hot coffee and stir. Gently spoon two heaping tablespoonful of whipped cream on top of each. Serve HOT. Serves 4

65. Irish Coffee Milkshake


  • ½ c Skim milk
  • ½ c Plain low-fat yogurt 2 ts Sugar

1 ts Instant coffee powder

1 ts Irish whiskey

How To:

In blender at low speed, blend all ingredients about 30 seconds. Pour into glass.

66. Another Irish Coffee


1 c Coffee [strong & black]

1 1/2 oz Irish whisky

1 ts Sugar

1 tb Whipped cream

How To:

Mix coffee, sugar, and whiskey in a large mug or cup.

Microwave on high [100%] until hot 1 to 2 min. and top with the whipped cream.

67. Maraschino Coffee


1 c Black coffee

1 oz Amaretto Whipped topping

1 Maraschino cherry

How To:

Fill coffee mug or cup with hot coffee. Stir in amaretto. Top with pressurized dessert topping and cherry. Serve with teaspoon.

68. Italian Coffee With Chocolate


2 c Hot Strong Coffee

2 c Hot Traditional Cocoa

Whipped Cream

Granted Orange Peel

How To:

Combine ½ cup coffee and ½ cup cocoa in each 4 mugs. Top with whipped cream; sprinkle with orange peel.

69. Italian Mocha Espresso


1 Cup instant coffee

1 Cup sugar

4 ½ Cup non-fat dry milk ½ Cup cocoa

How To:

Stir ingredients together. Process in a blender until powdered. Use 2 Tablespoons to one small cup of hot water. Serve in demitasse cups. Makes about 7 cups of mix.

70. Kahlua Coffee


6 c Hot coffee

1 c Chocolate syrup ¼ c Kahlua

⅛ ts Ground cinnamon Whipped cream

How To:

Combine coffee, chocolate syrup, Kahlua, and cinnamon in a large container; stir well. Serve immediately. Top with whipped cream. Yield: 7 ½ cups.

71. Kahlua Kioki Coffee


1 oz Kahlua 1/2 oz Brandy 1 c Hot coffee

1 x Whipped cream

How To:

Add Kahlua and brandy to coffee and garnish with whipped cream.

72. Loco Cocoa Mocha


¾ oz Kahlua

½ c Hot coffee — HAZELNUT 1 ts Nestle Quick

2 tb Half and half — (optional)

How To:

Combine all ingredients in your favourite cup and stir Garnish with a donut of your choice.

73. Maple Coffee


1 c Half-and-half ¼ c Maple syrup

1 c Hot brewed coffee Sweetened whipped cream

How To:

Cook half-and-half and maple syrup in a saucepan over medium heat, stiffing constantly, until thoroughly heated (do not boil). Stir in coffee, and serve with sweetened whipped cream.

74. Mexican Spiced Coffee


¾ c Brown sugar, firmly packed 6 Cloves

6 Julienne slices orange zest

3 Cinnamon sticks

6 tb Coffee (NOT instant)

How To:

In a large saucepan, heat 6 cups of water with the brown sugar, cinnamon sticks, and cloves over moderately high heat until the mixture is hot, but do not let it boil. Add the coffee, bring the mixture to a boil, and boil it, stirring occasionally, for 3 minutes. Strain the coffee through a fine sieve and serve in coffee cups with the orange zest.

75. Mocha Coffee


1 c Instant coffee crystals

1 c Hot chocolate or cocoa mix

1 c Non-dairy creamer ½ c Sugar

How To:

Combine all ingredients; mix thoroughly. Store in a tightly- covered jar. To serve; put 1 ½ to 2 tablespoons into a cup or mug. Stir in boiling water to fill cup. Makes 3 ½ cups coffee mix or about 25 or more servings.

76. Mocha Coffee Mix


1/4 c Powdered non-dairy creamer 1/3 c Sugar

1/4 c Dry instant coffee 2 tb Cocoa

How To:

Place all ingredients in mixer, beat at high until well blended. Mix 1 ½ T mix with ¾ c. hot water. Store in airtight jar.

77. Mocha Flavoured Coffee


  • ¼ c Non-dairy creamer dry 1/3 c Sugar
  • ¼ c Dry instant coffee

2 Tblsp cocoa

How To:

Place all ingredients in mixer, beat at high until well blended. Mix 1 ½ Tblsp mix with ¾ cup hot water. Store in air tight jar.

14 servings.

78. Mocha Frappe


18 Ice cubes (up to 22)

7 oz Double strength coffee, chilled ¼ c Chocolate sauce (or syrup)

2 T Vanilla Syrup Whipped Cream (garnish)

How To:

Place ice, coffee, chocolate sauce, and syrup in a blender. Blend until smooth. Pour into a large, tall (chilled) glass. Garnish with dollop of whipped cream or scoop of your favourite ice cream. Makes one 16 oz frappe.

79. Nightcap Coffee Mix


2/3 c Non dairy coffee creamer 1/3 c Instant coffee granules 1/3 c Granulated sugar

1 ts Ground cardamom 1/2 ts Ground cinnamon

How To:

Combine all ingredients in a medium bowl; stir until well blended. Store in airtight container. Yields 1 1/3 cups coffee mix To serve: spoon 1 heaping tablespoon coffee mix into 8 ounces hot water. Stir until well blended.

80. Orange Cinnamon Coffee


1/4 c Ground coffee

1 tb Grated orange peel 1/2 ts Vanilla extract

1 1/2 Cinnamon sticks

How To:

Place coffee and orange peel in blender or food processor fitted with steel blade. With processor running, add vanilla. Stop and scrape sides of container with a spatula. Process 10 seconds longer. Place mix in a small bowl and stir in cinnamon sticks. Store in refrigerator Yields: Mix for eight 6 ounce servings

81. Pluto Coffee


12 oz Fresh ground coffee, preferably chocolate mint, or swiss chocolate 2 oz Or more 151 Rum

1 Large scoop whipped cream

1 oz Haagen-Dazs Liqueur or Baileys Irish Cream 2 tb Chocolate syrup

How To:

Fresh grind the coffee. We use either the Swiss chocolate or the chocolate mint coffee. Brew.

In a large mug, put the 2+ oz of 151 rum in the bottom (have a little to taste test if you wish!). Pour the hot coffee into the mug 3/4 of the way up. Add the HagenDaz or Bailey’s Irish Cream. Stir. Top with the fresh whipped cream and drizzle chocolate syrup

82. Praline Coffee


3 c Hot brewed coffee 3/4 c Half-and-half

3/4 c Firmly packed Lt.Brown sugar 2 tb Butter or margarine

3/4 c Paraline liqueur Sweetened whipped cream

How To:

Cook first 4 ingredients in a large saucepan over medium heat, stirring constantly, until thoroughly heated (do not boil).

Stir in liqueur; serve with sweetened whipped cream.

83. Turkish Coffee


¾ c Water 1 tb Sugar

1 tb Pulverized Coffee

1 Cardamom Pod

How To:

Combine water and sugar in an ibrik or small saucepan. Bring to a boil; then remove from heat and add coffee and cardamom. Stir well and return to heat. When coffee foams up, remove form heat and let grounds settle. Repeat twice more. Pour into cups; let grounds settle before drinking.

84. Vanilla Almond Coffee


1/3 c Ground coffee 1 ts Vanilla extract 1/2 ts Almond extract 1/4 ts Anise seeds

How To:

Place coffee in a blender or food processor fitted with a steel blade. In cup, combine remaining ingredients. With processor running, add flavourings. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator Yields: mix for eight 6 ounce servings.

85. Viennese Coffee


4 oz Semisweet Chocolate

1 tb Sugar

1/4 c Whipping Cream 4 c Hot Strong Coffee Whipped Cream Grated Orange Peel

How To:

Melt chocolate in a heavy saucepan over low heat. Stir in sugar and whipping cream. Beat in coffee with a whisk, 1/2 cup at a time; continue to beat until frothy. Top with whipped cream and sprinkle with orange peel.

86. Viennese Coffee Mix


2/3 c (scant) dry instant coffee 2/3 c Sugar

3/4 c Powdered non-dairy creamer 1/2 ts Cinnamon

ds Ground allspice ds Cloves

ds Nutmeg

How To:

Mix all ingredients & store in airtight jar. Mix 4 ts with 1 cup hot water.

87. Cinnamon Spiced Coffee


1/3 c Instant coffee 3 tb Sugar

8 Whole cloves

3 Inches stick cinnamon

3 cup Water

How To:

Whipped cream Ground cinnamon

Combine 1/3 cup instant coffee, 3 tablespoons sugar, cloves, stick cinnamon, and water. Cover, bring to boiling. Remove from heat and let stand, covered, about 5 minutes to steep. Strain. Pour into cups and top each with spoonful of whipped cream; dash lightly with cinnamon. Fun to serve with cinnamon sticks as muddlers. Makes 4 to 6 servings.

88. West Indies Coffee (made with Brown Sugar-yum)


3 1/2 c Milk

1/4 c Instant coffee 1/4 c Brown sugar 1 ds Salt

How To:

Bring milk just to boiling. Pour over coffee, brown sugar, and salt, stirring to dissolve. Serve in mugs. Makes between 4 and 5 servings.

89. Viennese Coffee 20 servings


2/3 cup dry instant coffee 2/3 cup sugar

3/4 cup powdered non-dairy creamer 1/2 tsp cinnamon

dash each of ground allspice, cloves, and nutmeg.

How To:

Mix all ingredients & Store in air tight jar. To make, mix 4 tsp with one cup hot water.

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Helpful Coffee Tips You Can’t Ignore

There is nothing that provides quite the boost like coffee. Still, the choices and decisions to make in this part of your life can be quite mind boggling. The variety of coffee shops and coffee flavors are seemingly endless. Keep reading for advice and ideas for simplifying these choices.

If weight concerns or diabetes are troubling you, think about using Stevia in place of sugar. Stevia is natural and comes from plants, so that it is going to sweeten without adding extra glucose to your blood and more weight to your body. You can find it at most grocery stores.

If brewing coffee is something you like doing, think about stirring your finished pot of coffee. Stirring it briefly will let the flavor and aroma develop. In addition, it helps to release the natural aroma of the coffee, one of the hidden pleasures of drinking coffee.

Consider using a French press for brewing rich, flavorful coffee. The filters used in traditional coffee makers also absorb some of the flavor. A French press operates differently. It uses a plunger to concentrate the bean at the lowest point of the pot. The oils stay inside the coffee, giving it a richer flavor.

If you are making your own coffee, stir it up in the pot shortly after brewing. Simply by stirring, the flavors of the coffee will be awakened. This imparts a richer taste and that delightful coffee fragrance that everyone loves.

When you buy coffee beans, never keep them in the bag they came in after you have opened them. It is important that you place them inside of a container that will keep air and light away from them. This keeps the beans fresher for longer.

Do you plan to offer coffee the next time you have company? You should try decorating the lattes you make by yourself. Practicing flowers or leaves can leave your guests highly impressed. Try putting some chocolate and milk together and melt it in your coffee.

Organic Coffee

Coffee should not be kept in the freezer for more than three months. If your coffee has been in the freezer for longer than three months, it will not be as good.

Only buy organic coffee. Coffee is a very absorbent crop, and derives lots of flavor from the soil in which it originated. So, organic coffee will taste better than anything else in most cases.

The quality of the water that you are using has a lot to do with the way coffee will taste to you. Think about using bottled water, because even though it is costly, it can make your coffee taste wonderful. If you do not want to spend money on bottled water, consider getting a filter that fits on your faucet. Although it’s not the same thing as bottled water, it will still have a better taste than regular tap water.

If you prefer storing your coffee in your refrigerator, take care that it is in a container that is air tight. If the container is not sufficiently airtight, the odors from the fridge will be absorbed into the coffee. It can also let moisture in when it is not properly sealed.

If lowering your sugar use when drinking coffee is a priority, you will find lots of options. There are artificial sweeteners but you can also go natural and use agave nectar. Also, you can use sweeteners that are sugar free to put in your coffee.

As pricey as it can be, treat yourself to some coffee from a store once in awhile. There are a lot of delicious choices and you can top your treat with whipped cream and chocolate curls, or choose a frothy cup of espresso.

If you have an old coffee maker, put hot water in a pot and brew it before making your coffee. When the water had reached boiling, introduce the grounds and then return the water to the machine. This will guarantee you a brew that is the hottest and tastes the best.

Coffee does not have to be kept in a freezer. Actually, coffee can often take on smells and flavors from other foods. Keeping your coffee in an opaque, airtight container is a great place to store your coffee; make sure it is room temperature. If you must freeze it or put it in the fridge, at least use a freezer bag.

Coffee can be an overwhelming topic. No matter if you make coffee in your own kitchen or prefer to frequent local cafes, your choices are never ending. This article should have given you some great new ideas to make this process easier.

Be sure your water is clean, fresh, and tasty. Coffee tastes only as good as water you use for it. Taste the water before using it to make coffee.

Hopefully, you have found all the information you need in the article above. Now, put it to use! Continue to learn, and there will be more doors opening for you. By learning all you can about Cafe København
Kras var 80ernes cafe
Gode madopskrifter, you can soon become an expert on the topic.

Great Coffee Tips That You Can Try Out!

It can either feel like a lot of work or a pleasant and relaxing experience making coffee at home. The brewing itself isn’t too tricky, but using the equipment can be. Grinders, machines and carafes are all necessary elements that are needed. The following article has some great coffee-brewing tips for you.

After making coffee, stir it into the pot. Stirring the fresh brew helps to release all of the flavor and aroma. You’ll enjoy better coffee this way.

Coffee can be good for your health. The actual coffee is not unhealthy; it;s the sugar and cream many people put in it. Change up your latte and sweeten it with stevia or honey so that it is more healthy.

If you purchase whole beans, be certain not to grind them too far in advance of brewing. The coffee can have a reduction in flavor once this process begins. By only grinding enough for a pot of coffee, you will ensure freshness and the correct strength.

Does the coffee you make each day in your dripping machine make you happy? If not, try running water through the machine to heat it up before brewing your coffee. Once the pot of water is heated up, continue with your coffee grounds. This can clean your machine.

Try a French press if you want coffee with a kick. Regular coffee filters absorb the precious oils that a French press enhance. Rather than relying on paper filters, a French press uses a plunger system to extract the flavor from the beans inside a glass, metal or plastic carafe. This leaves the bean’s oils within the coffee, giving it a rich flavor.

After you open store bought coffee beans, do not continue to keep them in their retail package. Get them into an airtight container, and place them out of direct light. This simple step helps to preserve the beans’ freshness.

When you buy your coffee machine, experiment with it. Follow the steps to making a normal pot of coffee, but just use water. This will get rid of any dust or smells within the coffee pot.

Use airtight containers to store your coffee. Your coffee’s taste will be adversely affected if it goes stale from air exposure. Don’t use plastic bags with valves. They are not airtight. This valve is to allow heat and steam to escape after the roasting process.

Water can make or break the flavor of your home brewed coffee. You may want to use bottled water; even though you may think bottled water is a waste of money, it will make your coffee taste better. Filtered water is a good second choice. Though the effect is not identical, the coffee you make will still be better than it might otherwise be.

Invest in a coffee grinder. Freshly ground beans can be the difference between a delicious cup of coffee and a so-so cup of coffee. Most models allow you to adjust the coarseness of the grind to accommodate different brewing styles. You can also find a coffee maker that has it’s own grinder if you desire fewer appliances.

If you like to brew your own coffee, try stirring it in the pot just after brewing. Stirring the coffee helps distribute the flavor and aroma throughout the entire pot. The coffee will be served with a more robust and richer taste.

It is important to pay attention to how much water you need for your specific coffee maker. If you use too little water, your coffee will taste too strong. Alternately, too much water dilutes the flavor of your coffee. Thus, a handy tip is to simply allot two cups of liquid for a single cup of coffee.

Coffee should never be reheated. You can buy a thermal mug instead, and that will keep the coffee hot for a longer time period. If you don’t have one, you can brew a second pot.

If you can’t afford a new coffee machine, get the most out of your old model by brewing a pot of plain water before each batch. When the water had reached boiling, introduce the grounds and then return the water to the machine. This makes the hottest and tastiest coffee you can get.

It should be enjoyable to make coffee. However, the process to make coffee can be grueling. The equipment can sometimes be complicated to use, but it doesn’t have to be. Use the advice from this article to actually enjoy making your coffee.

Many people want to find out more about Cafe København
Kras var 80ernes cafe
Gode madopskrifter, but they don’t know where to start. This article can help jump start your learning experience. Now put what you have read in this article to use.