Coffee Recipes

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

Coffee Drink Recipes

Moo-Mango Smoothie

Ingredients 1 package frozen mango chunks 1 c. cold spring water (any bottled water ) 1 espresso shot ( use strong cold brewed coffee if you'd like. About 1/4 c.) 3 tb. sugar 1 tb. Lipton's Mango instant tea mix 1/4 c. cream Handful of ice cubes ( small ones like you get in a bag of … [Read More...] about Moo-Mango Smoothie

Honey Coffee

Ingredients: 2 cups brewed dark roast coffee 1/2 cup milk 1/4 cup honey Dash of ground Nutmeg 1/4 tsp vanilla extract 1/8 tsp cinnamon Directions: 1. Brew coffee 2. Combine coffee, honey, milk, cinnamon, and nutmeg in small saucepan. 3. Cook on medium heat, stirring … [Read More...] about Honey Coffee

Creole Coffee

Ingredients 1 cup brewed coffee with chicory added 1 tbs. molasses 1 tbs half and half Directions 1. Brew fresh chicory flavored coffee. You can often find coffee infused already with the chicory flavor in store. If not, simply grind up some chicory in with your coffee. 2. Pour … [Read More...] about Creole Coffee

Eggnog Coffee Punch

Ingredients 1 and 1/2 cups coffee ice cream 1 and 1/2 cups eggnog 1 cup fresh brewed coffee 4 tbs. cool whip 4 pinches ground nutmeg Directions 1. Brew coffee 2. Scoop the ice cream into a pan on low heat 3. Stir in eggnog and coffee into pan. Heat until warm, usually 3 … [Read More...] about Eggnog Coffee Punch

Mocha Cinnamon Shake

Ingredients: 1 cup brewed coffee, room temperature 1 cup chocolate ice cream 1 cup milk 1 cup crushed ice 2 cinnamon sticks 1 teaspoon ground cinnamon Extra cinnamon for garnish Cinnamon sticks Directions: 1. Combine coffee, ice cream, ice, and milk in blender. 2. Blend … [Read More...] about Mocha Cinnamon Shake

cooking with coffee

Bailey’s Brownies

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Ingredients:

  • Nonstick vegetable oil spray
  • 1 1/2 cups all-purpose flour
  • 5 tbss natural unsweetened cocoa powder
  • 1/2 tsp kosher salt
  • 14 oz semisweet or bittersweet chocolate, chopped
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, cut into 1/2-inch pieces
  • 1/4 cup hot strong coffee
  • 2/3 cup dark brown sugar
  • 1/4 cup Baileys Original Irish Cream
  • 2 cups sugar
  • 7 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons coarsely chopped white chocolate

Directions:

1. Preheat oven to 350.

2. Coat baking dish with nonstick spray.

3. Whisk flour, cocoa powder, and salt in medium bowl and set aside.

4. Place semi-sweet chocolate, butter, coffee, and liquor into a heatproof bowl. Set bowl over saucepan of simmering water. Heat mixture thoroughly until melted and mixed. Remove bowl from heat. Whisk in both sugars and add eggs and vanilla. Whisk until blended. Fold in flour mixture. Pour into baking dish.

5. Place white chocolate into a microwave safe bowl. Microwave until melted. Place in pastry bag and pipe thin lines over brownie batter.

6. Bake for 35-45 minutes, while roating pan every 10 minutes. Cool completely.

 

Braised Brisket

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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!

 

Cappuccino Muffins

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Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2-1/2 tsp baking powder
  • 2 tsp instant espresso coffee powder (or instant coffee)
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup whole milk
  • 1/2 cup butter, melted and cooled
  • 1 egg, slightly beaten
  • 1 tsp vanilla extract
  • 3/4 cup semi-sweet chocolate mini-chips

Directions:

1. Preheat oven to 375 and line 12 muffin tins with paper

2. Whisk flour, sugar, baking powder, espresso, salt, cinnamon, and nutmeg together in large bowl.

3. In a separate medium bowl, combine milk, butter egg, and vanilla well. Add to flour mixture and stir until just combined. Then fold in chocolate chips.

4. Fill muffin tins 3/4 full and bake for 20 minutes.

5. Enjoy! Great for grab-n-go breakfasts!

Black Russian Cake

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Ingredients:

Cake:

  • 1 package dark-chocolate cake mix
  • 1 cup vegetable oil
  • 1 3 oz.  package instant chocolate pudding
  • 4 eggs
  • 3/4 cup strong coffee
  • 1/2 cup creme de cacao
  • 1/4 cup Kahlua

Topping:

  • 1 cup confectioner’s sugar, sifted
  • 2 tbs strong coffee
  • 2 tbs Kahlua
  • 2 tbs creme de cacao

Directions:

1. Combine cake mix, oil, pudding, eggs, coffee, creme de cacao, and kahlua in a mixing bowl and beat well to combine for about 4 minutes. Mixture should be very smooth when mixed well enough.

2. Pour mixture into a greased 10 inch tube pan 3/4 high.

3. Bake for 50 minutes and immediately remove cake onto a pan and poke holes through from top to bottom with skewer or ice pick.

4. Prepare your topping by mixing the Kahlua, coffee, confectioners sugar, and creme de cacao together well. Spoon over cake.

5. Enjoy!

Coffee Risotto

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Ingredients

  • 1 tbs instant coffee powder
  • 1/2 orange, shredded zest and juice
  • 1/2 cup arborio rice
  • 2 cups milk regular or low fat
  • 2 drops vanilla extract
  • 1/2 cup sugar
  • 2 Tablespoons butter
  • 3/4 cup heavy cream
  • 3 Tablespoons rum
Directions:
1. Brew coffee and add to sauce pan along with orange juice and 1/2 cup of water. Bring to boil and then remove from heat. Allow rice to soak in mixture for 5 minutes.
2. Return to heat and add milk and vanilla. Cook over low heat until rice is tender, but still slightly firm.
3. Remove from heat and add sugar, orange zest, butter, cream, and rum. Stir gently for 1 minute.
4. Serve and enjoy this delicious dish