Coffee with Chocolate and Honey

 

4 cups milk
3/4 cup milk chocolate morsels
2 tablespoons NESCAFÉ CLÁSICO Pure Instant Coffee Granules
1 tablespoon honey
Sweetened whipped cream

1. Heat milk, morsels, coffee granules and honey in medium saucepan over medium heat, stirring constantly, for 5 minutes or until morsels are melted and mixture reaches a gentle boil. Remove from heat.
2. Pour evenly into 5 mugs. Top with a dollop of whipped cream; serve immediately.

Makes 5 servings.

Estimated Times
Preparation Time: 5 mins
Cooking Time: 5 mins

Italian Orange Cream

 

2 cups ice cubes
1 cup orange juice
1/2 cup Italian Sweet Crème Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer

1. Place ice, orange juice and Coffee-mate in blender; cover. Blend at high speed until smooth. Serve immediately.

Makes 2 servings.

Estimated Times
Preparation Time: 5 mins

Nutritional Information Per Serving (1/2 of recipe): Calories: 200 Calories from Fat: 60 Total Fat: 6 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 160 mg Carbohydrates: 33 g Dietary Fiber: 0 g Sugars: 30 g Protein: 1 g

Pick-Me-Up Pumpkin Latte

1 cup strong coffee
2/3 cup (5 ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
1/4 cup LIBBY'S® 100% Pure Pumpkin
1 to 2 teaspoons granulated sugar
1/8 teaspoon pumpkin pie spice or ground cinnamon

1. Combine coffee, evaporated milk, pumpkin, sugar and pumpkin pie spice in 2-cup microwave-safe glass measure or small saucepan. Heat until very hot (if using stove, use medium-low heat and stir occasionally). Carefully pour into mugs.

Makes 2 (8-ounce) servings.

Estimated Times
Preparation Time: 5 mins
Cooking Time: 5 mins

Tip: To make a foamy top to your latte much like your favorite coffee house creation, prepare as above. Carefully transfer hot mixture into blender container; cover with lid and then hold down lid with folded towel or potholder. Blend for 1 minute.

Nutritional Information Per Serving (1/2 of recipe): Calories: 80 Calories from Fat: 0 Total Fat: 0 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 90 mg Carbohydrates: 14 g Dietary Fiber: 1 g Sugars: 12 g Protein: 5 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

||| Save this Recipe on Delicious |||

Bavarian Mint Coffee Mix

1/3 cup granulated sugar
1/4 cup powdered non-dairy creamer
1/4 cup instant coffee powder
2 tablespoons unsweetened cocoa powder
1-ounce peppermint candy, crushed

1. Combine sugar, non-dairy creamer, coffee powder, cocoa powder and peppermint candy in an airtight container; mix well and store in a dry place.

RECIPE TO ATTACH:
For each serving, combine 2 tablespoons of the mixture with 1/2 cup boiling water; mix well.

Makes 8 servings.

||| Save this Recipe on Delicious |||

Bavarian Mint Coffee Mix

Treat yourself to a nice hot cup of minty, chocolate-flavored coffee.This Recipe is excellent for gift giving. Simply make the recipe, package in jars and use a festive ribbon to attach a decorative label with preparation instructions.

Bavarian Mint Coffee Mix

1/3 cup granulated sugar
1/4 cup powdered non-dairy creamer
1/4 cup instant coffee powder
2 tablespoons unsweetened cocoa powder
1-ounce peppermint candy, crushed

1. Combine sugar, non-dairy creamer, coffee powder, cocoa powder and peppermint candy in an airtight container; mix well and store in a dry place.

RECIPE TO ATTACH:
For each serving, combine 2 tablespoons of the mixture with 1/2 cup boiling water; mix well.

Makes 8 servings.

Iced Coffee with Milk

2 cups low-fat milk*
2 cups freshly brewed coffee, cooled
Sugar substitute, to taste

1. Stir together 1 cup of milk and 1 cup of coffee. Pour into an ice cube tray and freeze overnight until frozen solid.
2. Pour remaining milk and coffee into 2 tall glasses.
3. Sweeten to taste with sugar substitute and add half of the prepared milk ice cubes** to each glass.

Makes 2 servings. Prep time: 5 minutes (plus overnight freezing for the milk ice cubes)

*Or, substitute with low-fat chocolate milk to create an iced mocha coffee.

**Size and amount of ice cubes may vary depending on ice cube tray.

Nutritional Facts per serving: Calories 100; Total Fat 2.5 g; Saturated Fat 1.5 g; Cholesterol 10 mg; Sodium 130 mg; Calcium 30% Daily Value; Protein 8 g (8 grams from dairy); Carbohydrate 12 g; Dietary Fiber 0 g

Recipe and photograph provided courtesy of 3-A-Day of Dairy. For more delicious dairy recipes, visit 3aday.org.

Café Mocha Shake

1 1/2 cups milk
1 tablespoon NESCAFÉ CLÁSICO Pure Instant Coffee Granules
2 cups chocolate ice cream
1/4 cup chocolate morsels

1. Place milk, coffee granules, chocolate ice cream and chocolate morsels in blender; cover. Blend until smooth. Serve immediately.

Makes 4 servings.

Estimated Times
Preparation Time: 5 mins

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

Cafe Mocha Mudslide

1 cup Café Mocha NESTLÉ CARNATION COFFEE-MATE® Liquid Coffee Creamer
4 teaspoons French Roast NESCAFÉ® Gourmet Instant Coffee
2 cups vanilla ice cream
2 cups ice cubes

1. Place Coffee-mate and Nescafé in blender; cover. Blend until coffee is dissolved. Add frozen yogurt and ice; blend until smooth.

Makes 2 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

Cafe Latte

1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Lowfat Milk
4 teaspoons to 5 teaspoons TASTER'S CHOICE® 100% Pure Instant Coffee
3 teaspoons granulated sugar
Ice cubes

1. Combine evaporated milk, instant coffee and sugar in 2-cup glass measure. Microwave on HIGH (100%) power for 1 minute; stir well.
2. Pour over ice cubes.

Makes 1 to 2 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.

||| Save this Recipe on Delicious |||

Cafe a L'Orange

3/4 cup milk
1 packet Cappuccino NESTLÉ® CARNATION® INSTANT BREAKFAST Nutritional Energy Drink
1/3 cup ice cubes
1/4 cup orange juice
1/8 teaspoon ground cinnamon (optional)

1. Place milk, Carnation Instant Breakfast, ice and orange juice in blender; cover. Blend until smooth.
2. Pour into glass; sprinkle with cinnamon.

Makes 1 serving.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

||| Save this Recipe on Delicious |||

Black Forest Coffee

6 ounces fresh brewed coffee
2 tablespoons chocolate syrup
1 tablespoon maraschino cherry juice
Whipped cream
Shaved chocolate (optional)
Maraschino cherry

1. Combine coffee, chocolate syrup, and cherry juice in a large mug; mix well.
2. Top with whipped cream, chocolate shavings and a cherry. Serve immediately.

Makes 1 serving.

||| Save this Recipe on Delicious |||

Calypso Smoothie Recipe

Serves/Makes: 1

Ingredients:
1/2 cup extra-strength brewed coffee, chilled or at room temperature
1 small ripe banana, sliced
1 large scoop coffee or vanilla ice cream
2 tablespoons light or dark rum (optional)
Ground cinnamon for garnish

Turn this recipe into a puzzle! [click]

Directions:

In a blender, process the coffee and banana until smooth. Add the ice cream and, if desired, the rum. Blend at high speed until thick and smooth.

Pour into a tall glass. Sprinkle with cinnamon.

Per serving: 361 calories, 5 grams protein, 51 grams carbohydrates, 37 grams sugar, 17 grams fat, 63 milligrams cholesterol, 62 milligrams sodium, 3 grams fiber.

This recipe from CDKitchen for Calypso Smoothie serves/makes 1

Print this recipe

Brandy Velvet Recipe

Serves/Makes: 2

Ingredients:
1 ounce cold strong coffee
1 ounce brandy
1 ounce chocolate syrup
2 scoops coffee ice cream

Turn this recipe into a puzzle! [click]

Directions:

Blend in blender and pour into glass cups. Chill. May be made ahead and frozen.

This recipe from CDKitchen for Brandy Velvet serves/makes 2

Print this recipe

Banana Coffee Cooler Recipe

Ingredients:
1 cup cold brewed double strength coffee
1 large ripe banana, sliced
1 pint coffee or vanilla ice cream, softened

Turn this recipe into a puzzle! [click]

Directions:

Place the coffee and banana in a blender container; cover. Blend on high speed until smooth. Add the ice cream; cover. Blend until smooth.

Pour into tall glasses. Serve at once.

This recipe from CDKitchen for Banana Coffee Cooler serves/makes 4

Print this recipe

Bavarian Mint Coffee Mix

1/3 cup granulated sugar
1/4 cup powdered non-dairy creamer
1/4 cup instant coffee powder
2 tablespoons unsweetened cocoa powder
1-ounce peppermint candy, crushed

1. Combine sugar, non-dairy creamer, coffee powder, cocoa powder and peppermint candy in an airtight container; mix well and store in a dry place.

RECIPE TO ATTACH:
For each serving, combine 2 tablespoons of the mixture with 1/2 cup boiling water; mix well.

Makes 8 servings.

||| Save this Recipe on Delicious |||

Spiced Christmas Gingerbread Coffee With Cognac Chantilly Cream

Ingredients

Gingerbread Syrup

• 2 cups water
• 1 1/2 cups granulated sugar
• 2 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

Coffee

• 1/2 scoop fresh ground coffee, per person (in the coffee filter machine)
• water

Cognac Chantilly Cream Topping

• 10 fluid ounces whipping cream
• 2 tablespoons cognac
• 2 tablespoons icing sugar
• 1/4 teaspoon ground cinnamon, plus extra to sprinkle
• cinnamon stick, for stirrers

Directions

1. Gingerbread Syrup.

2. Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Be sure the pan is not too small or the mixture could easily bubble over.

3. Bring mixture to a boil then reduce heat and simmer the syrup, uncovered, for about 15 minutes. Remove the syrup from the heat when it's done - thickened, glossy and clear - and then cover it. This can now be stored in a bottle or jar in the fridge for about a month.

4. 4

   Gingerbread Coffee.

5. Make the fresh coffee in your coffee filter machine to personal taste - I have suggested 1/2 scoop of medium blend coffee per person for a tall mug of coffee.

6. Just before serving the gingerbread coffees, whip the cream with a hand held mixer until it just holds its shape - then add the cognac, cinnamon and icing sugar and whip until it is firm. If you have a cream siphon - decant the cream into the siphon for piping later.

7. When you are ready to serve the gingerbread coffees, pour some fresh coffee into each tall mug until about two thirds full; add a tablespoon of ginger syrup and stir the coffee - taste it and adjust the flavour by adding more syrup if needed. Then carefully spoon or pipe the cream on to the top of the coffee. Sprinkle with ground cinnamon and serve with a cinnamon stick as a stirrer!

8. If you have any cream left over - make another gingerbread coffee!

Coffee Sabayon

Yield: 4 Servings

4 ts instant espresso or coffee dissolved in 1/4 cup boiling water
4 egg yolks
1/2 c sugar
1/4 c rum

Steep instant espresso in boiling water and cool to room temperature. Mix with 4 egg yolks, and sugar and set in the top of a double boiler. Beat with an electric beater until mixture is thick and fluffy. Beating constantly, pour the rum into the egg yolk mixture in a slow thin stream and continue beating until mixture almost triples in volume; this may take 10 minutes or so.
To serve, spoon mixture into balloon wine glasses or goblets, or chill for 30 minutes and serve as a sauce over ladyfingers or angel food cake.
Recipe By :COOKING MONDAY TO FRIDAY SHOW

Print recipe, search recipes, browse recipes, or see today's recipe

Irish Coffee

Categories: Beverages, Coffee, Irish, Alcoholic, Dkuhnen msn
     Yield: 1 servings

 1 1/2 oz Irish whiskey
     1 t  Sugar
          Hot black coffee
          Whipped cream

 Put first 3 ingredients into a glass mug.  Top with a generous
 portion of whipped cream.  Can be topped with chocolate shavings.
 Recipe shared by Deborah Kuhnen.

Print recipe, search recipes, browse recipes, or see today's recipe

Coffee Liqueur

Categories: Alcohol, Beverages

4 c Sugar
2 c Water
2/3 c Instant coffee
10 Coffee beans (whole)
Fifth of vodka*
1 Vanilla bean (2-3 inches)

Combine water, sugar, and coffee in a saucepan and bring to a full boil. Skim off the froth and allow to cool thoroughly. Pour into the container. Add vodka, coffee beans (optional but will add a fuller flavor), and vanilla bean. Store in a dark place for 3 weeks. Strain and filter. Ready to serve.
*A brandy/vodka mix may be substituted for a simulated "Kahula".
*A rum/vodka mix may be used to simulate "Tia Maria".
Yield: 1 1/2 quarts (may be halved)

Print recipe, search recipes, browse recipes, or see today's recipe

Creamy Irish Coffee

Categories: Beverages, Irish, Alcoholic, Coffee,
Yield: 1 servings

1 1/2 oz Bailey's Irish Cream liqueur
Hot black coffee
Whipped cream

Stir first 2 ingredients together in a glass mug. Top with a generous amount of whipped cream.
Recipe shared by Deborah Kuhnen.

Print recipe, search recipes, browse recipes, or see today's recipe