Below is a handy conversion chart
Coffee Lovers Recipes – Have Fun!
Ingredients:
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.
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72. Loco Cocoa Mocha
Ingredients:
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 favorite
cup and stir Garnish with a donut of your choice.
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73. Maple Coffee
Ingredients:
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.
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74. Mexican Spiced Coffee
Ingredients:
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.
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75. Mocha Coffee
Ingredients:
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.
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76. Mocha Coffee Mix
Ingredients:
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 Flavored Coffee
Ingredients:
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.
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78. Mocha Frappe
Ingredients:
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 favorite
ice cream. Makes one 16 oz frappe.
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79. Nightcap Coffee Mix
Ingredients:
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.
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80. Orange Cinnamon Coffee
Ingredients:
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
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