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| Here
is a collection of coffee and tea recipes. If you have recipe you would
like to share, please send it to us. |
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Tangerine
Tea To really warm things up, add peach brandy or peach schnapps! |
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| 2
cups water 1 1/2 cups fresh tangerine or orange juice 1/4 cup sugar or to taste |
1/4
teaspoon ground cinnamon 1/8 teaspoon ground cloves 2 tea bags (black, orange pekoe) |
Heat water to boiling in large saucepan. Stir in tangerine juice, sugar, cinnamon and cloves. Heat to boiling. Simmer and stir until sugar dissolves. Remove from heat and add tea bags. Let steep 3 to 4 minutes. Serve immediately. Makes 4 servings. |
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Black Forest Coffee |
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6 ounces fresh brewed coffee 2 tablespoons chocolate syrup 1 tablespoon maraschino cherry juice |
Whipped
cream Shaved chocolate (optional) Maraschino cherry |
Combine coffee, chocolate syrup, and cherry juice in a large mug; mix well. Top with whipped cream, chocolate shavings and a cherry. Serve immediately. Makes 1 serving. |
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Spanish Coffee |
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| Strong brewed
coffee 3/4 oz. Kahlua 1/4 oz. Triple Sec |
1/2 oz. Bacardi
151 Proof Rum Whipping Cream (Preferably heavy) Sugar for rim |
Rim a snifter with sugar. Add 151 and Kahlua to glass and lay on its side. Light and rotate glass until sugar is caramelized all the way around. Then stand glass up and add Triple Sec (can be done while still flaming). Add coffee, leaving about an inch and a half to the top. Blend whipping cream until slightly thickened (or for convenience, use whipped cream from a can over the top) and pour slowly on top allowing it to float. Top with a sprinkle of cinnamon and nutmeg. It's a labor intensive drink, but well worth it. |
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Quick & Easy Mocha Cake Serves 10 to 12 depending on the thickness of the slices Milk Chocolate or German Chocolate Cake Mix (the kind with pudding in the mix) In place of the water called for in the cake, use cold strong coffee to which 2 tablespoons of sugar has been added. Instead of beating only at low to medium speed with the mixer, use low speed to blend the ingredients and then, using high speed, beat the batter for 3 to 5 minutes until it is fairly fluffy. Bake in a bundt cake pan as directed on the package. Cool and front as desired. |
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Coffee-Rum
Buttercream Frosting |
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| 4 cups powdered
sugar 1/4 tsp. salt 1 tsp. rum flavoring |
1/4 cup cooled
strong coffee 1/3 cup softened butter |
Combine all ingredients in a mixing bowl. Blend slowly, then beat until smooth with a mixer. Scrape bowl often. If too stiff, beat in more coffee a few drops at a time. Frosts two 8 or 9 inch cake layers. |
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Coffee Syrup |
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| 1
cup ground coffee 1 cup sugar 3 cups water Boil
the sugar and water together for about 5 minutes. Pour over the ground
coffee. Let stand until cool and strain. Use this syrup in milk shakes,
milk nog and other beverages where coffee flavor is desired. |
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