"I believe humans get a lot done, not because we're smart, but because we have thumbs so we can make coffee. "
~Flash Rosenberg
Coffee Recipes
All of these delicious recipes are from "Coffee Classics" 'A Culinary Collections Specialty Book', created & compiled by Shannon Jeter Gridley. Click to Visit Culinary Collections
Click Here for a printable page for reference. When finished printing, click the link on the page to return here.
Hot Mocha Sauce
- 3 tbsp unsalted butter
- 3 oz unsweetened chocholate
- 1/2 cup strong coffee
- 1/4 cup light corn syrup
- 1 cup sugar
- pinch of salt
- 1 tsp vanilla
In a saucepan, melt the butter and chocolate. Stir in the coffee, corn syrup, sugar and salt. Bring the mixture to a boil. Boil the sauce gently, without stirring, until thick and smooth, about 10 minutes. Stir in the vanilla. Serve hot. Yield: 1 cup
Coffee on a Fork
- 1 tbs almond oil
- 1 3/4 cups milk
- 4 eggs
- 1/4 cup strong brewed coffee
- 1/3 cup granulated sugar
Preheat oven to 350 degrees F. Brush 9-inch square cake pan with almond oil. In a bowl, whisk eggs and sugar until well blended and thick. Gradually whisk in milk and coffee. Pour into prepared pan. Set in pan of water and bake 20 minutes. Cover with aluminum foil and continue baking until set, approximately 40 minutes. Cool. Invert onto platter and serve warm. Serves 6.
Breakfast Quickie
- 1 1/2 cups fresh cold coffee
- 3 tbs honey
- 3 eggs
- 1 tbs cocoa
- 2 cups cold milk
- Ground cinnamon
- 1 cup plain yogurt
- 1 tsp grated orange or lemon peel
Put all ingredients, except cinnamon, in blender. Cover and blend on high until frothy. Serve in tall glasses with a sprinkle of cinnamon. Server 4 to 6.
Cafe Mexicano
- 1 1/2 oz semi-sweet chocolate broken into bits
- 2 cinnamon sticks, optional
- 1 cup milk
- 1/4 cup brandy
- 1 tbs sugar
- 1/4 tsp cinnamon
- 1/4 tsp almond extract
In a small saucepan,combine chocolate and milk. Heat gently over low heat, stirring constantly, just until chocolate melts and milk is hot but not boiling. Pour into blender. Add sugar, almond extract and ground cinnamon; blend for 15 seconds. Pour chocolate mixture into 2 large mugs (should be half full). Add enough hot coffee (about 1/2 cup) to each mug to almost full. Add half the brandy to each and garnish with a cinnamon stick, if desired. Serves 2.
Marie Antoinette
- Lemon Slice
- Sugar
- Hot, strong black coffee
- Brandy
- Kahlua
- Whipped cream, whipped
Using stemmed glasses, circle rims with lemon and dip moistened edge in sugar. Fill glasses 1/3 full of coffee. Add to each 1 jigger brandy and 1 jigger Kahlua. Flame. Top with whipped cream. Serve immediately. Yield: as desired.
Creamy Spiced Coffee
- 6 cups strong brewed coffee
- 1/2 to 3/4 cup sugar
- 1 cinnamon stick
- 12 whole cloves
- 1 tsp allspice
- 1 lemon, halved
- 2 cups half and half cream
- mint sprigs
Combine coffee, sugar, cinammon stick, cloves, allspice and lemon halves. Boil for one minute. Cool and chill for at least four hours. Strain. Add cream and serve over crushed ice, garnished with a mint sprig. Serves 8 to 10
Coffee Extract
- 1 quart freshly brewed coffee
- 1 tbsp glycerin, optional
In a 2 quart saucepan over high heat, bring coffee to a boil, reduce heat and simmer until reduced to about 1 cup. Cool and stir in glycerin (for a syrupy texture), if desired. Store in a tightly covered glass bottle or jar. Use for flavoring as needed. Yield: 1 cup
Coffee Custard Supreme
- 3 1/2 cups light cream or milk
- 1 tbsp coffee extract
- 1/2 tsp cinammon
- 5 eggs
- 2/3 cup sugar
- 1/2 tsp salt
- 2 tsp vanilla
- Butterscoth or chocolate sauce, or sweetened whipped cream
Heat cream, coffee extract and cinnamon to scalding. Combine with eggs beaten with sugar, salt, and vanilla. Pour into a shallow 1 1/2 quart baking dish. Place in a pan of hot water half the depth of the custard. Bake at 350 degrees for 35 to 40 minutes, or until a knife inserted in the center, comes out clean. Cool. Serve plain or with sauce or whipped cream. Serves 6