Coffee Recipes

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

Coffee Drink Recipes

Greek Frappe

Below you can find the recipe for the Greek Frappe. It is the most popular coffee in Greece for the last 30 years. This recipe makes enough for one serving. 1 1/2 tsp instant coffee (Nescafe Original red label is the most popular brand) 1 1/2 cups cold water Sugar Milk Ice cubes In … [Read More...] about Greek Frappe

Caramel Kissed Mocha

Ingredients: 3 cups fresh and strong brewed coffee 4 packages milk chocolate hot chocolate 8 Caramel Hershey's Kisses 8 tbs heavy cream Sweetened whipped cream (for topping) Cocoa powder for dusting Directions: 1. Pour 3/4 cup of coffee into each serving mug and stir in 1 package … [Read More...] about Caramel Kissed Mocha

Japanese Iced Coffee

Ingredients: 3/4 cup coffee ground coarse 9 oz boiled water Heat resistant vessel 16 oz of ice French Press Coffee brewer Directions: 1. Grind coffee and pour into French press. 2. Boil your water and add to French press. Let steep for 2 minutes, then slowly plunge down your … [Read More...] about Japanese Iced Coffee

Pumpkin Spice Latte

Servings: 3 Ingredients 3 cups hot whole milk 4 teaspoons white sugar 1/2 teaspoon vanilla extract 1/2 teaspoon pumpkin pie spice 6 ounces double-strength brewed coffee 3 tablespoons sweetened whipped cream 3 pinches pumpkin pie spice Combine the hot milk, sugar, vanilla … [Read More...] about Pumpkin Spice Latte

Greek Frappe

Ingredients: 1 1/2 tsp Nescafe Instant espresso 2 tsp sugar 3 ice cubes 1/4 cup cold water 1/4 cup cold milk Directions: 1. Add sugar, coffee, and 1/4 water into a jar that you can tightly seal. Shake for 30 seconds, or until well mixed and foamy. 2. Add ice to tall glass and … [Read More...] about Greek Frappe

braised brisket

Braised Brisket

by

Ingredients

  • 1 5-pound beef brisket, halved
  • 2 tbss kosher salt
  • 1 dried ancho chile
  • 1 cup all-purpose flour
  • 4 tbs olive oil, divided
  • 2 cups hot coffee
  • 2 cups tomato juice
  • 10 garlic cloves
  • 1/2 cup dry red wine
  • 1/4 cup balsamic vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup fresh lime juice
  • 1 tsp granulated garlic
  • 1 tsp onion powder
  • 1 tsp Worcestershire sauce
  • Chopped flat-leaf parsley
  • Finely grated lemon zest
Directions:
1. Preheat oven to 300.
2. Season the brisket with salt and let rest for 1 hour.
3. Place chile in small bowl and cover with hot water. Let sit to soften for 30 minutes. Drain and reserve soaking liquid. Stem, seed, and mince the chile.
4. Flour a 13 x 9 x 2 baking pan.
5. Heat 2 tbs oil in skillet over medium heat. After heated place 1 piece of brisket and fry until golden brown. Place flat side up in roasting pan. Repeat with second piece.
6. Add garlic to pan and stir to brown. Then add coffee and remaining ingredients, including chile coaking water. Bring to boil and then cover pan with foil.
7. Braise brisket until tender – 3 hours. Uncover and let cool slightly. Chill until cold, then cover and chill overnight.
8. Discard fat from surface of brisket. Slice thinly. Return to roasting pan and set burners to medium heat. Cover and simmer until heated through. Transfer to platter. Sprinkle parsley and lemon zest over brisket.
9. Pour pan juices into serving pitcher for pouring over brisket.
10. Enjoy!