Coffee Recipes

Coffee Drink Recipes, Alcohol Coffee Recipes, Coffee Dessert Recipes, Cooking with Coffee

Coffee Drink Recipes

Espresso Drinks For Summer

I will happily drink hot coffee any time of year. I have been good-naturedly derided for firing up the espresso machine on a ninety-degree afternoon. I have gone into a café and ordered a latte in August. I have even drunk coffee with verve after working all day in the steamy weather of a tropical … [Read More...] about Espresso Drinks For Summer

Orange Mocha

Ingredients: 1 cup fresh brewed coffee (strong) 2 tbs orange juice 2 tbs milk 1 tbs granulated sugar 1 tbs cocoa powder Directions: 1. Brew coffee 2. Mix coffee, orange juice, milk, sugar, and cocoa powder together in a mug until dissolved. 3. Top with whipped cream and … [Read More...] about Orange Mocha

Coffee Shake

1 teaspoon instant coffee granules 3/4 cup milk 1 teaspoon vanilla extract 2 teaspoons white sugar, or to taste 6 ice cubes 2 teaspoons chocolate syrup (optional) Combine the instant coffee, milk, vanilla extract, sugar, ice, and chocolate syrup in a blender; blend until smooth. … [Read More...] about Coffee Shake

Autumn-Holiday Coffee

Ingredients Whole cloves Cinnamon bark (whole cinnamon) whole green cardamom Brown sugar (if desired) Whipped cream Shaved Chocolate and cinnamon sprinkle Coffee Brew a pot of your favorite coffee, a little too strong. In a small pan, add 1 1/2 cup water, 4-7 cloves, 1/2 inch … [Read More...] about Autumn-Holiday Coffee

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Hungarian Coffee

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Since the 1500’s, coffee drinking in Hungary was a community event. A large number of people could enjoy cups of coffee brewed over an open fire in a large kettle of boiling water. Coffee beans were freshly roasted, ground and mixed with salt and a whole raw egg, including the shell. This mixture was then placed in the boiling water and briskly stirred. The protein in the egg caused the coffee to foam and then cold water was added to reduce the foaming. No filters were needed then or now, as the grounds, egg bits and shell pieces settle to the bottom of the kettle. Coffee was then drawn off the top and collected into smaller kettles for serving.

Boiling hot water is the key to this recipe. You will need to boil water in an old fashioned metal coffee pot. You can make the mixture and keep it covered in the refrigerator for one (1) week. Mix the fresh coffee grounds and whole egg, including the crushed shell. Add salt and 1/2 cup cold water. Boil the amount of water the coffee manufacturer calls for in a pot and spoon in the amount of coffee you need. Briskly stir the mixture, allow to come to a boil again. Have cold water ready to add to keep coffee from boiling over. Turn off the eye of the stove and let the coffee “settle”. Serve with whipped cream if desired.

June Meyers Hungarian Egg Coffee

  • 1 lb. of medium ground coffee
  • 1 raw egg washed
  • 1/8 tsp. salt
  • 1/2 cup cold water
  • Fresh whipped cream (optional)

Recipe is copyright (c) 1997 June V. Meyer & Aaron D. Meyer All Rights Reserved Updated 1/26/98

Sharon Ferguson’s Hungarian Coffee Cake

  • 2 c. flour
  • 1 c. sugar
  • 1 c. brown sugar
  • 1/2 lb. butter
  • 2 eggs
  • 1 c. sour cream
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. nuts (any kind), toasted

Mix flour, sugar, brown sugar, and butter together to make a crumb topping. In a separate bowl, mix butter, eggs, sour cream, baking soda, and salt to form a batter. Set aside 2 cups of the crumb mixture, and mix the remaining crumbs with the batter mixture.

Pour the lumpy batter in a 9 x 13 pan or two round pans. Sprinkle with remaining crumbs and then top with toasted nuts.

Bake at 350 degrees for 35-40 minutes.