Mocha Cinnamon Shake
1 cup brewed gourmet coffee at room temperature
1 cup chocolate ice cream
1 cup milk1 cup crushed ice
2 cinnamon sticks
1 teaspoon ground cinnamon
Combine the gourmet coffee, ice cream, milk and crushed ice in a blender. Blend it until it is all combined and serve. Pour into two mugs and add cinnamon sticks. Makes 2 servings

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Mexican Coffee
1 ½ cups double strength hot gourmet coffee (use 4 tablespoons coffee to 12 oz. of water)
¾ teaspoons cinnamon
4 teaspoons chocolate syrup
¼ teaspoon nutmeg
½ cup heavy cream
1 table spoon sugar

Combine cream, nutmeg, sugar and cinnamon then whip. Using four demitasse cups, put 1
teaspoon of chocolate syrup in each. Stir the remaining ½ teaspoon of cinnamon into the the
hot gourmet coffee. Pour the coffee in the cups and stir. Top with spiced whipped cream.
Makes 4 servings.

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Café au Lait or Café con Leche
1 cup strong dark roast gourmet coffee or espresso 1 cup hot milk

No, Starbucks was not the first to serve a Lait in the U.S. in the 1980’s. Cubans have been
serving “café con leche” for decades down in Miami. Anyway, this traditional Spanish and
French drink is prepared by simultaneously pouring equal amounts of hot, strong dark roast
gourmet coffee and hot milk into a large cup. The milk can either be heated in the microwave
or stovetop. The heated milk adds a special sweetness to this delicious drink. The Cuban
version is actually prepared with a cup of hot milk and a shot of Cuban coffee poured into
it. Sugar is a must to fully appreciate this drink. Makes 2 servings.

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Coffee Breakfast Drink
1 tablespoon instant espresso or instant coffee
2 cups of milk
2 tablespoons of protein powder
1 teaspoon of honey
½ teaspoon vanilla extract

Combine the milk, instant espresso or coffee, protein powder, vanilla and honey in an
electric blender until uniform. Serve in tall glasses. Makes 2 servings.

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Espresso
Authentic espresso needs to be brewed in an espresso machine which forces steam and boiling
water through finely ground Italian roast coffee. The professional machines found in fine
restaurants use a complicated system of steam pipes and springs which produces a brew that
is hard to replicate with home kitchen espresso machines.

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Cappuccino
Cappuccino is espresso served with steamed frothy milk. Like espresso this is best enjoyed
with a professional machine which are expensive. On the home machines most espresso makers
have a milk steaming attachment to froth up and heat the milk. Combine equal amounts of
Italian espresso and hot milk. Top with cinnamon or nutmeg.

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Cuban Coffee
This rocket fuel will light you up with just one little shot thanks to the large amount of
sugar and caffeine. Like espresso, this is best made with a professional machine which is
essentially an espresso maker.

Best used with a Cuban coffee brand (Pilon or Bustelo). The Secret to great Cuban coffee is to pour a little coffee into a cup and whip it with a spoon using one teaspoon of sugar for each serving which forms a caramel paste. Then pour the remaining espresso from the machine into the paste. Serve into a small demitasse cups.

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Coffee Frappe
1 tablespoon instant espresso
3-5 ice cubes
½ cup of cold water
¼ cup of milk
3 teaspoons maple syrup

Combine in an electric blender the cold water and instant espresso at a high speed until a
frothy consistency is achieved. Pour into a glass with ice cubes then stir in the maple
syrup to your taste. Makes 1 serving.

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Thai Iced Coffee
1/3 cup whole gourmet coffee beans, dark roast or ¼ cup ground dark roast gourmet coffee
2 cups of water - 3 cardamom pods (this adds the unique Thai flavor)
1 tablespoon of sugar or maple syrup - Ice cubes
¼ cup of half-and-half or evaporated milk

In your coffee bean grinder, grind the cardamom pods with coffee beans or if you are using
ground coffee just mix them together. Now brew this mixture with 2 cups of water. Add sugar
or maple syrup and let it cool. Pour this into two glasses filled to the top with ice. Add
half-and-half or evaporated milk. Makes 2 servings.

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Jamaican Coffee
1 cup of hot gourmet coffee
¼ shot of Tia Maria
¼ shot of Myers Rum
¼ shot of Dark Creme de Cacao

Combine your hot gourmet coffee, Tia Maria, Myers Rum, and Dark Creme de Cacao. Mix together
the top with whipped cream. Makes 1 serving.

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Irish Coffee
1 cup of hot gourmet coffee
1 shot of Irish Whiskey

Mix your Irish Whiskey and hot gourmet Coffee. Top with whipped cream. Makes 1 serving.

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Eggnog Coffee
1 cup hot gourmet coffee
1 ounce eggnog
½ tablespoon grated nutmeg

Mix your hot gourmet coffee with your eggnog. Sprinkle nutmeg on top. Makes 1 serving.

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Calypso Island Coffee
1 cup of hot Gourmet Coffee
½ shot of Frangelico Liqueur
½ shot of Malibu Rum

Combine your Frangelico, gourmet coffee and Malibu Rum. Add chocolate then top with whipped
cream. Makes 1 serving.

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Keoke Coffee
½ shot of Kahlua
1 cup of hot gourmet coffee
½ shot of Courvoisier
½ shot of Dark Cream de Cacao

Combine your Kahlua coffee liqueur, gourmet coffee, Dark Cream de Cacao, and Courvoisier.
Top with whipped cream and serve. Makes 1 serving.

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Bailey's Irish Coffee
1 cup hot gourmet coffee
1 shot of Bailey's Irish Cream

Combine your gourmet coffee and Bailey's Irish Cream. Top with whipped cream and serve.
Makes 1 serving.

A Cool and Easy Way to Enjoy Coffee during the Hot Months
Iced coffee is an excellent summer refresher but it has not received the attention as its
cousin Iced Tea primarily because of careless preparation. Many coffee shops and restaurants
use yesterday's leftover coffee that is simply chilled and poured over ice. When coffee is
left to stand and cool down slowly, its aromatics are lost and it becomes flat and bitter,
unlike iced tea.

To make a great tasting glass of iced coffee you need to take the same care as you would
with hot coffee. Don't try to use leftover coffee for iced coffee but brew it as a delicious
drink on its own.

There are two easy methods of preparing iced coffee:

Iced Coffee over Ice Cubes
Brew extra strength coffee using 1 tablespoon to 4 oz. of water
Pour over ice cubes. Add sugar or cream if desired

Note: The extra strength coffee is important so that when the iced melts it does not dilute the coffee.

Irish Coffee:
Invented in an airport bar, of all places, by Joe Sheridan, who made it for disembarking passengers one nasty winter day back in the 1940's. This is easily the most popular warmed cocktail.

1 ½ oz Irish whiskey

1 teaspoon brown sugar

Fill with hot coffee, stir until sugar is dissolved, add freshly whipped cream. That's it!

Hot Apple Coffee in Mugs
Lightly spiced hot apple juice with coffee-a great morning pick-me-up or beverage to complement your dessert course.

1 quart apple juice - 1 quart hot, strong, black coffee
6 orange slices, sliced very, very thin - Two 3-inch cinnamon sticks
1/3 cup brown sugar - Pinch of ground allspice and a pinch of ground cloves

Place all ingredients in a large saucepan and bring to a boil over medium heat. Reduce heat and simmer for 10 minutes. Remove from heat and strain liquid into a pitcher. Serve in mugs or pour into a thermos.

Iced Coffee with Ice Coffee Cubes
Brew regular strength coffee and freeze it in ice cube trays
Fill glasses with the coffee cubes and pour regular strength coffee over them
Add sugar or cream if desired

Espresso Recipes

Delicious espresso recipes, latte recipes and cappuccino recipes for the espresso coffee
lover! Enjoy classic espresso recipes or experiment with modern hot and cold variations.

The classic espresso recipe: a single shot of espresso, approximately 1-1/2 ounces. Best
served in a pre-heated espresso cup.

Hot Espresso Recipes

Espresso Dopio (Double Espresso)
Double the quantity of espresso to about 3 ounces for double the pleasure. Typically served in a cappuccino cup.

Espresso con Panna
A single or double espresso shot topped with whipped cream.

Espresso Macchiato
A single shot of espresso topped with 1-2 tablespoons of frothed milk.

Espresso Romano
A single shot of espresso topped with fresh lemon peel. This is not a traditional Italian recipe, but often served in the US.

Spicy Viennese Espresso
Mix a double-shot of espresso, 1/2 t cinnamon, 4 ground cloves and 1/2 t allspice. Top with whipped cream

Cold Espresso Recipes

Cool Cocoa Espresso
Mix a single espresso shot (cooled) with 2-3 teaspoons cocoa, 1/2 t vanilla extract and
1-cup cold milk. Pour over ice in a tall glass and top with whipped cream.

Espresso Romano
A single shot of espresso topped with fresh lemon peel. This is not a traditional Italian
recipe, but often served in the US.

Caffe Americanno
Espresso diluted with hot water to drip coffee strength.

Spicy Viennese Espresso
Mix a double-shot of espresso, 1/2 t cinnamon, 4 ground cloves and 1/2 t allspice. Top with
whipped cream

Cappuccino
Typically 1/3 part espresso to 2/3 part frothed milk in a 5 ounce cappuccino cup, then top
the Cappuccino with foam from the frothed milk. Cappuccino can be garnished with a light
sprinkle of ground chocolate, cocoa powder, cinnamon, nutmeg or vanilla powder.

Caffe Latte
Referred to by the French as Cafe au Lait and the Spanish as Cafe con Leche. A double-shot
of espresso (about 3 ounces) mixed with about 5 ounces of steamed milk. Usually little or no
foam is added to the top. Serve in a large 9 ounce bowl-shaped heavy cup.

Mocha Cappuccino
Mix 1/3 part espresso to 2/3 part steamed milk, after dissolving cocoa or chocolate syrup
with the milk to taste.

Creamy Iced Vanilla Caramel Coffee
Cooled brewed coffee is combined in the blender with milk, nondairy creamer, caramel topping and ice and blended until smooth.