Or, if you prefer a cold drink, add a scoop of chocolate chip mint ice cream to make a coffee float!
Recipe #4
Irish Coffee Experience
1.5 oz Irish cream liqueur
1.5 oz Irish whiskey
1 cup hot coffee
Whipped cream
Nutmeg
Combine liqueur and whiskey in a mug. Add in coffee and stir. Top with a cloud of whipped cream and sprinkling of nutmeg. Make it a true treat from the Emerald Isle with a warm slice of Irish soda bread and clotted cream! (Recipe contains alcohol and is intended for those of legal drinking age.)
Recipe #5
Pumpkin Spice Latte
2 tbsp pumpkin puree
2 tbsp sugar
1 tsp vanilla extract
1 cup milk
1.5 ounces hot espresso
1 tbsp cinnamon
½ tbsp n utmeg
Brew espresso. Mix pumpkin, sugar, vanilla extract, milk, cinnamon, and nutmeg in a saucepan. Whisk until frothy. Pour espresso into a mug followed by the mix in the saucepan. Enjoy your pumpkin drink with a slice of spice cake or a scone.
Recipe #6
Cool Classic Cappuccino
1 ½ cups cold coffee
1 ½ cups chocolate or vanilla ice cream
1 cup crushed ice
Chocolate syrup (to taste)
Whipped cream
In a blender, combine coffee, ice cream and chocolate syrup. Blend until silky smooth. Pour over crushed ice. Spray on some whipped cream and delight in this refreshing beverage!
Recipe #7
Strawberry Coffee Shake
1 cup milk
2 scoops coffee ice cream
Fresh strawberries, sliced
Strawberry syrup
Whipped cream
In a blender, combine the milk and ice cream. Mixture will be thick and creamy. Pour into a tall glass. Squeeze the juice of one fresh strawberry into the shake and stir. Drizzle strawberry syrup on top and arrange a few sliced strawberries to float. Place remaining strawberries in a dish and top with whipped cream for a side dessert!
Recipe #8
Mocha Swirl Cupcakes
2 cups sugar
1-3/4 cups flour
3/4 cup c ocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs (organic, cage-free)
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 teaspoon s coffee extract
1 cup boiling water
1 cup milk
Can of dark chocolate frosting
Preheat oven to 350. Line cupcake pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a bowl. Add eggs, oil, milk, vanilla and coffee extract; beat on medium speed for 2 minutes. Stir in boiling water. Pour batter into lined cupcake pans. Bake 18 minutes. Cool 10 minutes. Enjoy with one of the coffee recipes in this section!
Recipe #9
Cappuccino Silk Pie
2 tablespoons of butter
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
12 oz. bag of semi-sweet chocolate chips
4 eggs, separated
2 cups of heavy cream
1 1/2 tablespoon of instant coffee granules
1/3 cups of confectioners sugar
3 tablespoons of orange liqueur
Baked pie shell
Preheat oven to 325 degrees. Heat chocolate chips with 2 tablespoons butter, stirring until melted and smooth. Cool; beat in yolks. Set aside. Beat egg whites until stiff peaks form. Set aside. Beat cream with coffee until soft peaks form. Beat in sugar. Save 1 cup whipped cream for garnish. Beat liqueur into remaining whipped cream. Stir 1/2 cup cream mixture into chocolate mixture, then fold in remainder. Fold in beaten whites. Pour into baked pie crust. Garnish with reserved whipped cream and sprinkle with cinnamon and nutmeg. Freeze 8 hours. Defrost 30 minutes or until soft and edible. A very smooth dessert that goes well with a glass of cappuccino!
Recipe #10
Coconut Mocha Paradise
1 cup iced coffee
Chocolate syrup
Whipped cream
Flaked coconut
Pour iced coffee into a tall glass. Spray on some chocolate syrup and mix in. Drizzle additional chocolate syrup on top followed by a dollop of whipped cream. Scatter coconut flakes on the whipped cream and get ready for a taste of paradise!
WHILE YOU’RE SIPPING YOUR COFFEE
TURN THE PAGE
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Recipe #4
Irish Coffee Experience
1.5 oz Irish cream liqueur
1.5 oz Irish whiskey
1 cup hot coffee
Whipped cream
Nutmeg
Combine liqueur and whiskey in a mug. Add in coffee and stir. Top with a cloud of whipped cream and sprinkling of nutmeg. Make it a true treat from the Emerald Isle with a warm slice of Irish soda bread and clotted cream! (Recipe contains alcohol and is intended for those of legal drinking age.)
Recipe #5
Pumpkin Spice Latte
2 tbsp pumpkin puree
2 tbsp sugar
1 tsp vanilla extract
1 cup milk
1.5 ounces hot espresso
1 tbsp cinnamon
½ tbsp n utmeg
Brew espresso. Mix pumpkin, sugar, vanilla extract, milk, cinnamon, and nutmeg in a saucepan. Whisk until frothy. Pour espresso into a mug followed by the mix in the saucepan. Enjoy your pumpkin drink with a slice of spice cake or a scone.
Recipe #6
Cool Classic Cappuccino
1 ½ cups cold coffee
1 ½ cups chocolate or vanilla ice cream
1 cup crushed ice
Chocolate syrup (to taste)
Whipped cream
In a blender, combine coffee, ice cream and chocolate syrup. Blend until silky smooth. Pour over crushed ice. Spray on some whipped cream and delight in this refreshing beverage!
Recipe #7
Strawberry Coffee Shake
1 cup milk
2 scoops coffee ice cream
Fresh strawberries, sliced
Strawberry syrup
Whipped cream
In a blender, combine the milk and ice cream. Mixture will be thick and creamy. Pour into a tall glass. Squeeze the juice of one fresh strawberry into the shake and stir. Drizzle strawberry syrup on top and arrange a few sliced strawberries to float. Place remaining strawberries in a dish and top with whipped cream for a side dessert!
Recipe #8
Mocha Swirl Cupcakes
2 cups sugar
1-3/4 cups flour
3/4 cup c ocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs (organic, cage-free)
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 teaspoon s coffee extract
1 cup boiling water
1 cup milk
Can of dark chocolate frosting
Preheat oven to 350. Line cupcake pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a bowl. Add eggs, oil, milk, vanilla and coffee extract; beat on medium speed for 2 minutes. Stir in boiling water. Pour batter into lined cupcake pans. Bake 18 minutes. Cool 10 minutes. Enjoy with one of the coffee recipes in this section!
Recipe #9
Cappuccino Silk Pie
2 tablespoons of butter
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
12 oz. bag of semi-sweet chocolate chips
4 eggs, separated
2 cups of heavy cream
1 1/2 tablespoon of instant coffee granules
1/3 cups of confectioners sugar
3 tablespoons of orange liqueur
Baked pie shell
Preheat oven to 325 degrees. Heat chocolate chips with 2 tablespoons butter, stirring until melted and smooth. Cool; beat in yolks. Set aside. Beat egg whites until stiff peaks form. Set aside. Beat cream with coffee until soft peaks form. Beat in sugar. Save 1 cup whipped cream for garnish. Beat liqueur into remaining whipped cream. Stir 1/2 cup cream mixture into chocolate mixture, then fold in remainder. Fold in beaten whites. Pour into baked pie crust. Garnish with reserved whipped cream and sprinkle with cinnamon and nutmeg. Freeze 8 hours. Defrost 30 minutes or until soft and edible. A very smooth dessert that goes well with a glass of cappuccino!
Recipe #10
Coconut Mocha Paradise
1 cup iced coffee
Chocolate syrup
Whipped cream
Flaked coconut
Pour iced coffee into a tall glass. Spray on some chocolate syrup and mix in. Drizzle additional chocolate syrup on top followed by a dollop of whipped cream. Scatter coconut flakes on the whipped cream and get ready for a taste of paradise!
WHILE YOU’RE SIPPING YOUR COFFEE
TURN THE PAGE
FOR A FEW SPECIAL PREVIEWS…
Special
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