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Creamy Irish Coffee Part 2

1/3 c Irish cream liqueur


1 1/2 c Freshly brewed coffee


1/4 c Heavy cream, slightly sweetened and whipped, opt.


Divide the liqueur and coffee among two mugs. Top with poufs of whipped cream if desired. Serve at once.

1/3 c Irish cream liqueur


1 1/2 c Freshly brewed coffee


1/4 c Heavy cream, slightly sweetened and whipped, opt.


Divide the liqueur and coffee among two mugs. Top with poufs of whipped cream if desired. Serve at once.

1/3 c Irish cream liqueur


1 1/2 c Freshly brewed coffee


1/4 c Heavy cream, slightly sweetened and whipped, opt.


Divide the liqueur and coffee among two mugs. Top with poufs of whipped cream if desired. Serve at once.

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Creamy Irish Coffee

4 c Strong fresh coffee


1/4 c Sugar


1/2 c Irish whiskey


1 c Whipping cream


2 tb Sugar


2 tb Irish whiskey


Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste. Add 1/2 cup Irish Whiskey and heat thoroughly but do not boil. (Scotch, Bourbon or other whiskeys could be used.) Meanwhile whip 1 cup whipping cream until light. Beat in 2 tb each of sugar and Irish whiskey. Pour coffee into mugs or goblets and pipe or spoon flavored cream on top.

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Creamy Iced Coffee

1 c Chilled brewed coffee, made double-strength


2 tb Confectioners' sugar (rounded tablespoons)


3 c Chopped ice


Combine the coffee, sugar, and ice, and blend until creamy.

1 c Chilled brewed coffee, made double-strength


2 tb Confectioners' sugar (rounded tablespoons)


3 c Chopped ice


Combine the coffee, sugar, and ice, and blend until creamy.

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Coffee Soda

3 c Chilled double-strength coffee


1 tb Sugar


1 c Half and half

 

4 Scoops (1 pint) coffee ice cream


3/4 c Chilled club soda


Sweetened whipped cream, 4


Maraschino cherries,


Chocolate curls or cocoa, for garnish, optional


Combine the coffee and sugar blend in the half and half fill 4 soda glasses halfway with the coffee mixture, add a scoop of ice cream and fill the glasses with soda. Garnish as desired with whipped cream, cherries, chocolate curls or cocoa

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Coffee Ice

2 c Brewed espresso


1/4 c Sugar


1/2 ts Ground cinnamon


In a saucepan over medium heat, simmer all ingredients just to dissolve. Place mixture in a metal dish, cover and freeze for at least 5 hours, stirring the outer frozen mixture into the center every half hour, until firm but not solidly frozen. Just before serving, scrape the mixture with a fork to lighten the texture. Makes 4 (1/2 cup) servings.

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Coconut Coffee

2 c Half-and-half


15 oz Can cream of coconut


4 c Hot brewed coffee


Sweetened whipped cream


Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly. Stir in coffee.
Serve with sweetened whipped cream.

2 c Half-and-half


15 oz Can cream of coconut


4 c Hot brewed coffee


Sweetened whipped cream


Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly. Stir in coffee.
Serve with sweetened whipped cream.

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Chocolate Mint Coffee Float

1/2 c Hot coffee


2 tb Creme de cacao liqueur


1 Scoop Mint chocolate chip ice cream


For each serving combine 1/2 cup coffee and 2 tablespoons liqueur. Top with scoop of ice cream.

1/2 c Hot coffee


2 tb Creme de cacao liqueur


1 Scoop Mint chocolate chip ice cream


For each serving combine 1/2 cup coffee and 2 tablespoons liqueur. Top with scoop of ice cream.

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Chocolate Mint Coffee

1/3 c Ground coffee


1 ts Chocolate extract


1/2 ts Mint extract


1/4 ts Vanilla extract


Place coffee in a blender or food processor. In a cup, combine extracts. With processor running, add extracts. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator. Yield: mix for eight 6-ounce servings

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Chocolate Coffee

2 tb Instant coffee


1/4 c Sugar


1 ds Salt


1 oz Squares unsweetened chocolate


1 c Water


3 c Milk


Whipped cream


In saucepan combine coffee, sugar, salt, chocolate, and water; stir over low heat until chocolate has melted. Simmer 4 minutes, stirring constantly. Gradually add milk, stirring constantly until heated. When piping hot, remove from heat and beat with rotary beater until mixture is frothy. Pour into cups and sail a dollop of whipped cream on the surface of each. Makes 6 servings.

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