Coffee Recipes

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

Coffee Drink Recipes

Thai Coffee Oliang

Ingredients: 8 tbs Thai Oliang Coffee Powder Mix 2 cups boiling water 1/2 cup sugar 2 tbs evaporated milk Directions: 1. Boil water and mix with Oliang. Let steep for 2 minutes. 2. Drain the mixture through a cloth sieve into a medium container. 3. Add sugar and mix well. 4. … [Read More...] about Thai Coffee Oliang

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

Mocha Iced Fusion

3/4 cup milk 1 teaspoon vanilla extract 3 tablespoons granulated sugar 3 tablespoons mocha flavored instant coffee mix 1 cup crushed ice In a blender or food processor, combine milk, vanilla, sugar, coffee powder and crushed ice. Blend until smooth. Pour into glasses and serve. … [Read More...] about Mocha Iced Fusion

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

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The Best Irish Coffee in the World

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I happen to make the best Irish Coffee in the world. I learned how to do this in a small meson in Madrid, but I have since gotten even better at it than the bartender at that establishment, where I studied long and hard under his tutelage.

The Recipe

  • One Irish Coffee glass (preferably with shamrocks and a gold rim),
    failing that, any smallish glass about 5 or 6 fl. oz.
  • One long shot of good espresso
  • Two fingers of decent Irish Whiskey (Jameson or Bushmills)
  • Two tablespoons brown sugar
  • FRESH heavy cream, laced with a dollop of white sugar, beaten until it’s the consistency of custard, but not whipped to fluffiness. In Madrid they refer to this heavy thick sweet cream as “nata”.

Procedure

  1. Have everything prepared and ready before you start assembling as time is of the essence. Get your nata prepared and keep it nice and cold.
  2. Pour the whiskey and brown sugar into the Irish Whiskey glass together.
  3. Then use the espresso steamer to heat the whiskey until it is good and hot and the brown sugar is dissolved, about eight to ten seconds.
  4. CAREFULLY put a match or lighter to the glass and flame the whiskey for a few seconds. This adds a “je ne sais quoi” to the flavor, and cuts down the alcohol, bringing the caffeine and alcohol into perfect balance.
  5. Pull your shot, and dump it into the whiskey/brown sugar mixture. Between the espresso and the whiskey, your glass should be about 3/4 full (that’s why you don’t want to use a real big glass).
  6. Carefully lay down a carpet of the “nata” over the warm coffee/whiskey mixture right to the top of the glass. Then, before the nata gets warmed up, enjoy the cool, rich cream juxtaposed against the hot, strong coffee/whiskey.

Personally, I find these very addictive and therefore don’t drink them very often. New Year’s was the last time. But I can guarantee that you will never taste a better Irish Coffee than by using this method. I’ve had Irish Coffee at the Buena Vista in San Francisco which claims to be the world’s best, and it is a poor cousin to this one. The key is great espresso, the cool nata, and flaming the whiskey.

These can also be made with Spanish brandy, but I prefer to stick with the Irish coffee.