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Recipes

With our selection of delicious recipes, you can now enjoy Coffee Online's fabulous blends even more. Treat your tastebuds today to one of the following delights.

 

Coffee Preparations

Iced Coffee Cafe Mocha Iced Cappuccino Turkish Coffee Coffee Tropicale on Ice
Cool Coffee Tropicana Basic Iced Coffee Coffee Spritzer Iced Cafe Au Lait Iced Coffee with Honey

Coffee Desserts

Coffee Frost Frosty Miss Cafe Speciale Ice Cream Parlor Mocha Soda Mit Schlag
(With Whipped Cream)
Coffee Glace Mocha Frosted Almond Coffee Cream Mocha Mint Coffee Coke Float
Irish Cream Cappuccino Almond Mocha Hazelnut Latte Vanilla Cappuccino Cinnamon Espresso
 

 

 

 

 

 

Iced Coffee
Make extra strong coffee with 8 tablespoons
Rancho Dark Roast and 1/2 cup boiling water, then mix with
2 tsp. sweetened condensed milk and pour over crushed ice.


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Cafe Mocha
Mix 1 oz. of chocolate syrup and 1 shot of espresso.
Fill the remainder of the cup with foaming milk
and top-up with whipped cream and chocolate sprinkles.


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Iced Cappuccino
60 ounces dark roasted coffee, brewed
2 ounces simple sugar syrup*
8 ounces milk
Add sugar syrup to coffee, and cool mixture. Pour into pitcher and store in refrigerator until ready to serve. Add milk when coffee has cooled. Serve over ice. Serves 8 to 10.


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Turkish Coffee
The coffee is made in a copper pot called ibrik. Turkish coffee requires the finest grind. A heaping teaspoon of  coffee for each 3 oz of cold water is recommended, as is a heaping teaspoon of sugar. Set the ibrik over a medium flame, pour in the water and sugar, then add the coffee and stir. As the ibrik heats, the pulverized bean allows a quick and full-bodied extraction. The water is brought to a near-boil, and just as it starts to bubble, it is removed from the flame. Remove and replace the ibrik 3 times to cultivate the foam which gathers in the ibrik's neck. Pour the coffee into a demitasse and let the sediment settle for about five minutes. It is traditional to drink Turkish coffee strong and sweet.


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Coffee Tropicale on Ice
Brew 1-1/2 cups of espresso or dark roast coffee. Fill blender half full with cracked ice. Add coffee and 1 teaspoon sugar, blending until thick and frothy. Pour into tall glasses, adding more ice if desired. Serves 4.


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Cool Coffee Tropicana
Brew 4 cups coffee. Combine with 1 cup milk, or cream, and 1 teaspoon rum flavoring. Chill. Pour over cracked ice in tall glasses, and add ice-cold sparkling water. Sweeten with simple sugar syrup,* and stir gently. Serves 6.
*Simple Sugar Syrup-Simmer together equal quantities of sugar and water for about five minutes until sugar is dissolved. Cool. Store in a covered jar in the refrigerator. This keeps indefinitely and is the best way to sweeten coffee drinks.


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Basic Iced Coffee
To brew a pot of delicious iced coffee, use 3 ounces of quality coffee per 64 ounces of water. (The coffee-to-water ratio can be adjusted for taste, different types of brewing equipment, and pot size.) Final yield will be approximately 60 ounces of brewed coffee. Allow coffee to cool after brewing. Keep it refrigerated if not to be used within two hours. Keep it covered to retain freshness. (To brew extra-strength coffee, use an additional amount of ground coffee with the same amount of water used for regular-strength coffee.)

Try these creative suggestions:
Use a dark roasted or flavored coffee for that extra special treat.
Experiment with a slightly finer grind.
Add Half 'n Half or another dairy product to create a richer taste and pleasant color.
Add sugar or low-calorie sweetener to the freshly brewed coffee, and mix thoroughly
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Coffee Spritzer
Use 1 cup dark roast coffee. Pour over cracked ice or ice cubes in tall glass with seltzer (without salt) or carbonated mineral water. Serves 1. 


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Iced Cafe Au Lait
1 cup brewed coffee
1 cup chilled skim milk
1 tablespoon non-dairy whipped topping
Pinch of ground cinnamon
1/2 teaspoon vanilla
Combine vanilla and milk with coffee. Pour the mixture over ice, and top with whipped topping and a pinch of ground cinnamon. Serves 2. 


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Iced Coffee with Honey
Use 1 cup coffee. Pour over cracked ice, or ice cubes, with 1 teaspoon honey in glass. Dust with ground cinnamon and ground nutmeg. Serves 1. 


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Coffee Frost

1 cup freshly brewed coffee
1/3 cup sugar
1/3 cup brown sugar
Dissolve all sugar in the coffee and cool. Pour into a metal tray or bowl and freeze until almost hard. Beat well, and freeze again to sherbet consistency. Turn into sherbet glasses, and top with whipped cream. Serves 4.


 

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Frosty Miss

1cup freshly brewed coffee
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon almond extract
Dissolve regular and brown sugar in the coffee while still hot. Let cool. Add almond extract and pour mixture into metal tray or bowl. Freeze until almost hard. Beat well, and freeze again to sherbet consistency. Turn into sherbet glasses; top with whipped cream and a cherry.   Serves 4


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Cafe Speciale

4 teaspoons chocolate syrup

1/2 cup heavy cream

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 tablespoon sugar

1-1/2 cups extra-strength hot coffee
Put 1 teaspoon chocolate syrup into each of 4 small cups. Combine cream. 1/4 teaspoon cinnamon, nutmeg and sugar; whip. Stir remaining 1/2 teaspoon cinnamon into hot coffee. Pour coffee into cups. Stir to blend with syrup. Top with whipped cream. Serves 4.


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Ice Cream Parlor Mocha Soda

1/2 cup hot water

8 teaspoons finely ground coffee

2 cups milk

4 scoops chocolate ice cream

1 quart club soda

Sweetened whipped cream or prepared whipped topping
Place hot water in a medium-sized pitcher. Stir in coffee finely ground into a powder texture, until blended. Stir in milk. Place 1 scoop or ice cream in each of 4 ice cream soda glasses. Pour coffee/milk mixture equally into each glass. Fill glasses almost to brim with club soda. Top with sweetened whipping cream or prepared whipped topping.
Serves 4.

 

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Mit Schlag
(With Whipped Cream)

Brew a rich, strong cup of coffee. Top with a generous portion of whipped cream. Garnish with chocolate shavings or cinnamon sticks. Serves 1.


 


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Coffee Glace

1/2 cup extra-strength cold coffee
1 cup light cream
3 egg yolks
6 tablespoons granulated sugar
4 tablespoons whipped cream
Combine egg yolks and granulated sugar; beat until frothy. Combine coffee and light cream and whip the mixture until smooth. Add coffee mixture to the sugar mixture, and pour into ice cube tray. Chill until thickened to sherbet consistency. Serve in metal goblets and garnish with whipped cream.  Serves 4.


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Mocha Frosted

1 cup freshly brewed coffee
6 tablespoons chocolate syrup
1 pint vanilla ice cream, softened
1 cup prepared cold coffee
Place hot coffee and chocolate syrup in blender container. Blend until smooth. Cool to room temperature. Pour into a medium howl. Add softened ice cream and cold coffee. With rotary beater, beat until smooth. Spoon into tall glasses, and serve immediately.   Serves 4.

 

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Almond Coffee Cream

2 teaspoons finely ground coffee
1/4 cup skim milk
2 egg whites
1/2 teaspoon salt
Low-calorie sugar substitute
(equal to 1/4 cup sugar)
1/8 teaspoon almond extract
1/4 cup finely chopped almonds
4 ounces non-dairy whipped topping, thawed
Dissolve finely ground coffee in milk. Beat egg whites with salt until foamy. Gradually beat in sugar substitute until mixture forms stiff, shiny peaks. Blend in coffee/milk mixture, almond extract and chopped almonds. Fold in dietetic whipped topping. Spoon into individual parfait glasses; garnish with additional chopped almonds if desired. Freeze until firm.  Serves 6.


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Mocha Mint

1 cup cold coffee
1 pint chocolate ice cream
1/4 cup crème de menthe
Very thin chocolate-mint wafers
Combine coffee, ice cream, and crème de menthe in blender container. Blend on low speed. Spoon into sherbet or wine glasses and garnish each serving with a chocolate mint wafer.  Serves 4.

 

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Coffee Coke Float
 

2/3 cup cream, 2/12 cups strong sweetened coffee,
4 scoops coffee ice cream, 1 bottle coke.
Stir cream into coffee, fill 4 glasses 1/2 full,
add scoop of ice cream to each and top with coke.


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Irish Cream Cappuccino

In 8 oz. cup, mix:
1\2 ounce Monin Irish Cream Syrup
2 Shots of Espresso
Top with Frothed Milk


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Almond Mocha

In 10 ounce cup, mix:
1\2 ounce Monin Almond Syrup
1 shot of Espresso
Fill with Hot Chocolate
Top with Frothed Milk


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Hazelnut Latte

In 10 ounce cup, mix
1\2 ounce Monin Hazelnut Syrup
1 Shot of Espresso
Top with Steamed Milk


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Vanilla Cappuccino

 In 8 ounce cup, mix:
1\2 ounce Monin Vanilla Syrup
1 shot of Espresso
Top with Frothed Milk


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Cinnamon Espresso

In 4 ounce cup, mix:
1\4 ounce Monin Cinnamon Syrup
1 Shot of Espresso
Serve with Cinnamon Stick


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