Frozen Hot Chocolate
4 squares BAKER'S Semi-Sweet Chocolate, melted
1-1/2 cups milk, divided
2 Tbsp. sugar
2 cups ice cubes
1 cup COOL WHIP or COOL WHIP French Vanilla Whipped Topping, unthawed
1 tsp. vanilla
Make It PLACE chocolate, 1/2 cup of the milk and the sugar in blender container; cover. Blend on high speed until well blended.
ADD remaining 1 cup milk, the ice, frozen whipped topping and vanilla; cover. Blend on high speed until smooth.
SERVE immediately
Praline Coffee
2 quarts brewed coffee
3 (12 ounce) cans evaporated skim milk
1/2 cup packed brown sugar
3 cups vanilla ice cream, softened
1 cup vodka
1 tablespoon vanilla extract
2 teaspoons maple flavoring
In Dutch oven, combine coffee, milk and sugar. Stirring occasionally, cook over medium-high heat until mixture begins to boil. Remove from heat. Stir in ice cream, vodka, vanilla extract and maple flavoring.
Serve hot.
Makes about 20 (6 ounce) servings.
Raspberry Cappuccino
3/4 cup chocolate milk
1/3 cup espresso or 1 tablespoon instant coffee
dissolved in 1/3 cup water, room temperature or chilled
2 tablespoons chocolate syrup
1 1/2 cups coffee frozen yogurt
1 cup fresh raspberries, frozen *
1/2 cup cold milk
Unsweetened chocolate powder for garnish
Combine the chocolate milk, espresso and chocolate syrup in a blender. Add the frozen yogurt and raspberries. Blend until smooth. Pour into 2 glasses. Rinse out the blender container. Pour the milk into the blender and blend on high speed until frothy, about 15 seconds. Divide between the smoothies and sprinkle them with chocolate powder.
* Sort through berries and discard any that are moldy or spoiled. Place in a plastic bag and freeze until firm.
Serves 2.
Christmas Coffee
1 pot of coffee (10-cup equivalent) 1/2 cup sugar (baker's suger is best with it's smaller quicker to dissolve granules) 1/3 cup water 1/4 cup unsweetened cocoa 1/4 teaspoon cinnamon 1 pinch grated nutmeg whipping cream for topping
Prepare pot of coffee.
In a medium sauce pan, heat water to a low boil. Add sugar, cocoa, cinnamon and nutmeg. Bring back to a low boil for about a minute - stir
Combine coffee and holiday mixture and serve topped with whipped cream.
Peppermint Mocha
6 cups freshly brewed MAXWELL HOUSE Coffee 4 squares (1 oz. each) BAKER'S Semi-Sweet Chocolate 1-1/2 cups hot milk 1 tsp. peppermint extract 8 peppermint sticks Make It POUR coffee into large saucepan. Add chocolate; cook on low heat 5 min. or until chocolate is melted, stirring occasionally.
ADD milk and extract; stir until well blended. Garnish each serving with a peppermint stick.
Spiced Holiday Coffee
1/3 cup ground MAXWELL HOUSE Coffee 1/2 tsp. ground cinnamon 1/8 tsp. ground cloves 1/4 cup orange marmalade 3 cups cold water Make It PLACE coffee, cinnamon and cloves in filter in brew basket of coffee maker. Place marmalade in empty pot of coffee maker.
ADD water to coffee maker; brew. When brewing is complete, stir until well blended.
Rich 'N Thick Hot Chocolate
4 servings, about 1 cup each What You Need 1 cup water 2 squares BAKER'S Unsweetened Chocolate 1/2 cup sugar 3 cups milk 1 tsp. vanilla Make It PLACE water and chocolate in heavy medium saucepan; cook on low heat until chocolate is completely melted and mixture is well blended, stirring constantly with wire whisk. Add sugar; mix well.
BRING to boil on medium-high heat. Boil 3 min., stirring constantly. Gradually add milk, stirring with wire whisk until well blended. Stir in vanilla. Reduce heat to medium.
COOK until mixture is heated through, stirring occasionally.
Thai Coffee
1/2 cup ground MAXWELL HOUSE Coffee 1/2 cup sweetened condensed milk 3 cups cold water Make It PLACE coffee in filter in brew basket of coffee maker. Pour condensed milk into empty pot of coffee maker.
PREPARE coffee with cold water. When brewing is complete, stir until well blended.
POUR into 4 large cups or mugs to serve.
Spiced Hot Chocolate Mug
1 cup milk 1/4 tsp. ground cinnamon 1 square BAKER'S Semi-Sweet Chocolate, finely chopped 2 OREO Cookies Make It MIX milk and cinnamon in saucepan. Bring just to boil on medium-high heat.
ADD chocolate; beat with wire whisk until chocolate is completely melted and milk is slightly frothy.
SERVE hot with the cookies.
Easy Hot Choco-Mallow Milk Shake
1 cup 2% milk 2 Tbsp. JELL-O Chocolate Instant Pudding 1/4 cup JET-PUFFED FUNMALLOWS Marshmallows Make It MICROWAVE milk in microwavable mug on HIGH 1-1/2 minutes or until hot. Add pudding mix; stir several minutes until pudding mix is completely dissolved. Stir in marshmallows. Serve immediately.
Kraft Kitchens Tips Jazz It Up For an extra special chocolate treat, prepare as directed using chocolate-flavored 1% milk. Substitute Prepare as directed, using fat-free milk. Food Facts Drink will thicken as it stands. If necessary, thin with small amount of additional milk.
Mocha Punch
2 cups cold water 1 cup MAXWELL HOUSE Instant Coffee, any variety 1/2 gal. (8 cups) coffee, vanilla or chocolate ice cream, softened 1 qt. (4 cups) milk 1 cup chocolate syrup 1 bottle (28 fl. oz.) club soda, chilled STIR water into coffee granules in punch bowl or 1-gal. serving bowl until coffee is dissolved.
ADD remaining ingredients; beat with wire whisk until well blended.
SERVE immediately.
Grog
3 cups coffee
1/2 cup heavy cream
1 cup brown sugar
2 tablespoons softened butter
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
Peel of one large orange, broken into 6 pieces
Peel of one large lemon, broken into 6 pieces
Place one piece of each peel into cups Mix butter, sugar, cloves, nutmeg and cinnamon Mix coffee and cream Pour both mixtures into cups and stir.
CaribBean
1 coconut
2 cups milk
4 cups strong coffee
1 tablespoon sugar
Punch two holes in to coconut, pour liquid into saucepan Bake coconut for 30 minutes at 300 F degrees Break open coconut, remove meat, and grate. Mix coconut meat, coconut liquid, and milk in a sauce pan Heat over low heat until creamy. Strain Toast grated coconut under broiler Mix milk mixture, coffee, and sugar Pour into mugs, garnish with toasted coconut.
Hot Coffee Float
3/4 cup (6 ounces) hot freshly brewed coffee 1 scoop coffee, caramel, chocolate or vanilla ice cream serve coffee in a mug with the scoop of ice cream on top. Very good, nice and creamy
Oriental Chai Zowie
2 tsp cardamom, ground 4 tbs sugar 4 tbs heavy cream 1 tsp almond extract
Preparation: Use your favorite brewing method to make 4 cups of coffee, mixing the ground cardamom in with the grounds first. Add sugar and almond to the hot coffee, and mix until dissolved. Let cool. Half-fill 4 tall glasses with crushed ice, then fill up with chilled coffee. Add a spoonful of cream to each, just before serving. Serves 4
Coffee Crunch Milkshake
Ingredients: 2 shots espresso, 1 hot and 1 cold 2/3 cup frozen yogurt, vanilla 1 banana 1/4 cup coconut cream 3 tsp brown sugar 2 tbs peanut butter, crunchy 1-5 strips of dried mango, chopped 2 Brazil nuts, chopped 1/2 tsp coconut, shredded
Preparation: Mix the brown sugar into the hot shot of espresso, and let cool. Blend everything except fruit and nuts, in a blender until smooth. Stir in the chopped mango and nuts. Top with coconut. Serves 1
Cafe Le Lemon
1/4 cup coffee 2 oz lemon sherbet 1/2 tsp lemon juice 1 tsp grated lemon rind 1 tsp sugar
Preparation: Combine everything and blend until smooth. Serve in a chilled glass
Iced Cappuccino
1 tsp instant coffee crystals 4 tbs heavy cream 1 tsp vanilla 4 ice cubes 3/4 cup water 2 tsp sugar
Preparation: Combine everything in a blender, and blend until smooth and frothy
Almond Tea
Ingredients:
4 Tea bags your favorite tea
1/2 tsp Lemon zest, finely grated
4 cups Boiling water
1/2 cup Sugar
2 tbs Lemon juice
1 tsp Almond extract
1/4 tsp Vanilla
Method:
Steep tea and lemon rind in boiling water for about 5 minutes. Stir in sugar, lemon juice, almond and vanilla. Serve hot
Raspberry Chocolate Cappuccino
Ingredients: 1/2 oz chocolate syrup 1/2 oz raspberry syrup 1/2 cup strong coffee, chilled 1 cup milk
Preparation: Pour the chocolate and raspberry syrups into the coffee and stir well, to dissolve the syrups. Mix in milk. Pour over ice cubes and serve. If you find that the syrups don't blend in the cold coffee, try using hot coffee to start and then chill after mixing.
Honey Iced Hive
Ingredients: 2 tbs instant coffee 1/4 cup boiling water 1/4 cup honey 3/4 cup cold water 1 quart milk 1 cup ice cubes
Preparation: Dissolve the instant coffee in hot water. Stir in honey and mix well. Add cold water, and pour over ice in glasses. Top of with milk. Serves 4
Iced Cafe Au Paris
Ingredients: 2 1/4 cups coffee, cold 2 cups milk 2 cups crushed ice
Preparation: Blend all ingredients until frothy. Serve over ice
Frosty Misty Shake
Ingredients: 1 cup coffee 1/4 cup sugar 1/4 cup brown sugar 1/2 tsp almond extract
Preparation: Dissolve sugars in coffee while it is hot. Let cool, and add almond. Pour into a metal tray and freeze until nearly solid. Beat well, then freeze again until it reaches a sherbet texture. Serve topped with whipped cream. Serves 4
Chocoholic Surprise
4 Medium Eggs -- beaten 1 Cup Sugar 3/4 Cup Flour 1 Tablespoon Cornstarch 1 Dash Salt 3 Tablespoons Cold Coffee 1 Teaspoon Mocha Flavoring Milk *** Topping -- *** 2 Cups Whipping Cream 2 Tablespoons Sugar 2 Teaspoons Instant Coffee 1 Teaspoon Mocha Flavoring 2 Tablespoons Almonds -- slivered
Directions Beat eggs and sugar until light and fluffy. Sift dry ingredients over egg mixture and fold in. Blend fully. Stir in cold coffee. Pour into greased 9 inch round pan. Bake at 375 for 25 minutes. Remove and cool completely. Divide cake horizontally in 2 and sprinkle with a little milk. Whip cream, sugar, and instant coffee until thick. Add mocha flavoring. Stir. Spread some of the whipped cream inbetween the 2 layers and then frost the cake with the rest. Sprinkle with almonds and serve
Sweet Eggnog Coffee
Ingredients: 4 eggs 4 tbs sugar 1 pint milk, cold 1 pint coffee, cold Nutmeg
Preparation: Beat eggs and sugar together, then whisk in coffee and milk. Serve in eggnog in chilled glasses with a sprinkling of nutmeg. Serves 4
Holy Moly Chocolate Coffee
Ingredients: 1 cup coffee, strong and cold 1 cup cold milk 10 ice cubes 1/3 pkg of instant pudding mix (chocolate) 2 tbs cocoa powder Hazelnut creamer, to taste Sugar, to taste
Preparation: Combine everything in a blender, and blend until ice is crushed and shake is thick.
Coffee and Soda Fizz
Ingredients: 3 cups strong coffee, chilled 1 cup half & half 4 scoops coffee ice cream 3/4 cup club soda 1 tbs sugar Whipped cream
Preparation: Mix coffee, sugar and half & half. Fill 4 tall glasses about halfway. Add 1 scoop of ice cream to each, then fill up with soda. Top with whipped cream. Serves 4
Coffee and Coke Float
Ingredients: 2/3 cup light cream 2 1/2 cups strong coffee 4 scoops coffee ice cream 1 bottle of Coke
Preparation: Mix the cream and coffee, pour into 4 glasses (half full). Add a scoop of ice cream to each, then top off with coke. Serves 4
Black Saffron Tea
Ingredients:
4 bags Golden Green tea
6 Green cardamons
4 tsp Sugar
1/2 tsp Saffron threads
4 cups Water
4 bags Golden Green Tea Black
Method:
Add the cardamon, sugar and saffron to the water and bring to a boil. Simmer until reduced by half. Bring to a boil again, add tea bags and steep for 8 minutes. Strain out tea and spices. Serve hot.
Caramel Cinnamon Bang
Ingredients: 6 tbs ground coffee 1/2 tsp cinnamon 1/2 cup caramel dessert syrup
Preparation: Mix the cinnamon into your loose ground coffee and then brew a pot of coffee by whatever method you prefer. Add the caramel syrup to the cinnamon-spiced coffee, and stir well until completely dissolved. Chill through in the fridge, and serve over ice cubes, with added milk or sugar to taste. The syrup makes this iced coffee pretty sweet as it is
Espresso Chiller
Ingredients: 2 tbs instant coffee 3/4 cup cold water 1 cup ice cubes 2 tbs sugar
Preparation: Combine everything in a blender, and blend until smooth. Serves 2
Praline Coffee
Ingredients 3 cups hot coffee 3/4 half n half 3/4 cup brown sugar 2 tbs butter 3/4 praline liqueur Directions Combine everything but the praline liqueur and heat through, until sugar dissolves. Add liqueur and serve
Crunchy Coffee Shake
Ingredients 2 shots espresso, 1 hot and 1 cold 2/3 cup frozen yogurt, vanilla 1 banana 1/4 cup coconut cream 3 tsp brown sugar 2 tbs peanut butter, crunchy 1-5 strips of dried mango, chopped 2 Brazil nuts, chopped 1/2 tsp coconut, shredded Directions Mix the brown sugar into the hot shot of espresso, and let cool Blend everything except fruit and nuts, in a blender until smooth Stir in the chopped mango and nuts Top with coconut
Vermont's Best Coffee
Ingredients 1 oz light cream 1 oz maple syrup 2 oz dark rum 6 oz hot coffee Mix and serve
Cranberry Iced Tea Cooler
2 quarts CRAN-AID Iced Tea 1 can (6 oz.) frozen cranberry concentrate, partially thawed and undiluted 1 cup orange juice ¼ cup sugar
Method:
ICED TEA: Place 4 CRAN-AID tea bags in a glass or porcelain container. Pour 2 quarts boiling water over tea bags and steep 7 to 10 minutes. Squeeze and remove tea bags, allow tea to cool.
In large pitcher, combine the cranberry and orange juice. Stir until both are well mixed. Then pour in the ice tea. Add the sugar and mix until you dissolve the sugar. Cover and place in refrigerator to chill about 1 hour. Serve in ice-filled glasses.
Hot Buttered Rum Coffee
Ingredients:
1 heaping teaspoon Folgers Instant Coffee Crystals
8 ounces boiling water
2 to 3 tablespoons butterscotch ice cream topping
1/8 teaspoon rum extract
1 tablespoon whipped topping
Directions:
1. Stir together the Folgers Instant Coffee Crystals with the boiling water until dissolved.
2. Stir in the butterscotch topping and rum extract to mix well.
3. Top with the whipped topping.
4. Serve immediately.
Spice Tea
4 bags of your favorite tea 1/2 cup (4 oz) sugar 1 cup (8 floz) water 1 stick cinnammon 6 whole cloves 3 cardamom pods (optional) 2 tbsp tea leaves 4 cups (32 floz) boiling water juice of 1 large lemon and 2 oranges ice cubes iced water or soda water (club soda) to taste orange and lemon slices to decorate
Method:
1. Boil the sugar, water and spices for 5 mins, then remove from heat. Put the tea bags in a large pot and pour the boiling water over, leave for 5 mins.
2. Strain into large bowl, add the strained syrup and leave to cool. Stir in the strained lemon and orange juice, then add ice cubes and dilute with iced water or club soda to taste. Decorate with slices of orange or lemon.
Strawberry and Cream Coffee
Ingredients:
1 cup fresh, regular, brewed Folgers coffee
1 cup sliced frozen or fresh strawberries
1/4 cup strawberry preserves
2 scoops vanilla (or strawberry) ice cream
5 or 6 ice cubes
Directions:
1. Pour the hot coffee into a blender jar.
2. Add the strawberries, preserves, and ice cream.
3. Blend together.
4. With the blender motor running at the highest speed, drop in the ice cubes one at a time, and mix until mixture is very cold and frothy.
5. Pour into one large or two medium-sized glasses and serve immediately.
(Makes 1 to 2 servings.)
Thai Iced Chai
Gurana or California Chai made with 3 bags. 16oz Water 8 to 12 ice cubes 1 oz Dalf & half 4 oz Milk 2oz Almond Syrup 2 oz Coconut Syrup 1 oz Passionfruit Syrup
Method:
In a blender combine above ingredients. Blend in bursts on high till all the ice is chopped fine and the mix is even. Pour into tall glasses and garnish each with a cinnamon stick.
Cafe Frappe
1 egg white 1/2 cup cold water 1/2 cup ground coffee 4 cups boiling water 1 cup sugar
Beat egg white slightly Add cold water and mix with coffee Add mixture from above to boiling water. Continue to boil one minute Let cool for ten minutes. Strain, add sugar, and freeze to a mush Serve in frappe glasses with whipped cream, sweetened and flavored.
Indian Chai Tea
Ingredients:
3 teabags black tea
4 cups water
1 3 inch cinnamon stick
1 inch piece of ginger root cut into 4 slices
1/2 tsp (2 ml) cardamom seeds
1/2 tsp (2 ml) black peppercorns
1/2 tsp (2 ml) whole cloves
1 tsp (5 ml) whole coriander seeds
1 cup (225 ml) milk
honey or other sweetener to taste
Method:
Bring water to boil in a saucepan. Add spices, cover, and simmer 20 minutes. Add teabags and steep 10 minutes. Add milk and heat to drinking temperature-do not boil. Strain mixture through a cheesecloth or cotton dish towel. Serve with honey or other sweetener to taste.
Fruit Punch Tea
Ingredients:
2 Bags Golden Green tea 1 1/2 cups water 1 cup honey 1 cup orange juice 1/2 cup fresh lemon juice 1 cup fresh fruit, crushed 1 pint ginger ale
Method:
Make tea as per instructions on the tea bags. Allow it to cool. Mix all ingredients except ginger ale. Just before serving add ginger ale and crushed ice. If the punch is too strong for your taste you can dilute with ice water or more ginger ale.
Caramel and Chocolate Coffee
Ingredients:
1 cup fresh, regular, brewed Folgers coffee
2 tablespoons caramel ice cream topping
1 tablespoon chocolate syrup
1 to 2 tablespoons cream (optional)
Directions:
1. Stir together.
2. Serve hot.
Amaretto Coffee
8 ounces of fresh hot brewed coffee
1 1/2 ounces of Amaretto
Whipped Cream
Combine coffee and amaretto in a large glass.
Add whipped cream
Caramel Macchiato
3 ounces hot, freshly prepared espresso 1 ounce caramel syrup designed for coffee 1 tablespoon foamed milk whipped cream (optional) Caramel topping (optional) Instructions Coat the bottom of your coffee cup with the caramel syrup. Pour prepared espresso over the caramel. Top with foamed milk. If desired, top with whipped cream and/or caramel topping.
Latte
1/2 cup milk 1/3 cup hot, freshly brewed espresso
Instructions Heat milk in a saucepan over low heat. Whisk briskly until milk foams. Pour brewed espresso into a large mug. Add milk; stir.
Green Tea Smoothie
1, 16-oz can peaches in light syrup 3 bags of green tea 1 cup water 1, 5 1/2-oz can peach nectar (about 2/3 cup), chilled 2 cups peach yogurt Method Several hours before serving, drain the peaches, place fruit in a freezer container, and freeze. Brew tea bags in 1 cup water. Allow to steep five to ten minutes longer than called for; then remove tea bags, cool the liquid and chill well. To serve, in blender or large food processor combine the brewed tea, peach nectar, peaches and yogurt. Mix well and place in 4 chilled serving glasses. Serve right away
Iced Coffee
1 cup (about 2 large scoops) vanilla ice cream 1/4 cup milk 3 to 4 tablespoons Chocolate Mocha Flavor NESCAFÉ ICE JAVA Iced Coffee Syrup 2 tablespoons hazelnut or coffee liqueur (optional) 1 cup ice cubes1 cup (about 2 large scoops) vanilla ice cream 1/4 cup milk 3 to 4 tablespoons Chocolate Mocha Flavor NESCAFÉ ICE JAVA Iced Coffee Syrup 2 tablespoons hazelnut or coffee liqueur (optional) 1 cup ice cubes
Russian Coffee
1/4 c. sugar
1/4 c. water
1/2 oz. semi-sweet chocolate
1/8 tsp. salt
1/2 c. milk
1/2 c. whipping cream
2 c. hot water
2 c. hot strong coffee
1 tsp. vanilla
Heat sugar, water, chocolate, and salt in medium size saucepan over low heat, stirring frequently until chocolate melts. Stir in milk and whipping cream; heat until hot. Add coffee; beat until foamy. Stir in vanilla. Serve in mugs. Makes about six 5 ounce cups.
Mexican Coffee
1/2 c. any brand of instant coffee
2 c water
1 c. sugar
1/2 tsp. salt
1/2 gal. milk
1/2 gal. vanilla ice cream
1/2 pt. whipping cream
Boil water: add coffe, sugar, and salt. Cool. Add milk, and ice cream. Spoon whipping cream on top. Makes 25 servings.
Irish Coffee
24 oz. hot coffee
4 tsp. sugar
1 c. heavy whipping cream
4 jiggers of Irish Whiskey
4 jiggers of Kahlua
Cocoa
Fill mug 3/4 fill with coffee. Add 1 tsp. sugar for each mug. Puor 1 jigger of whiskey and 1 jigger of Kahlua into coffee. Tpo with whipping cream. Sprinkle with cocoa. Makes 4 servings