Showing posts with label Hot Coffee Beverages. Show all posts
Showing posts with label Hot Coffee Beverages. Show all posts

Saturday, July 25, 2015

Chocolate Coconut Coffee

I love this coffee, it tastes like a Mounds Candy Bar!



Chocolate Coconut Coffee

3/4 cup water

1-1/4 teaspoon instant coffee

1-1/2 Tablespoons chocolate syrup

1 Tablespoon half-and-half cream

1 Tablespoon Coffee-Mate Coconut Crème Coffee Creamer


1.)  Heat water and instant coffee together till hot, then add to a coffee cup.  (I add the water and instant coffee to my coffee cup, then heat it in the microwave.)

2.)  Add the remaining ingredients to your cup; stir and serve.

3.)  Note: If desired, top your coffee with a dollop of Cool Whip, or top with some Reddi Wip, and enjoy!

4.)  Makes: 1 serving

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Saturday, January 21, 2012

Coffee L'Orange

This is a delicious orange chocolate flavored coffee, which I top with either Reddi Wip or Cool Wip Whipped Topping, and a light sprinkle of either ground cinnamon or nutmeg.



Coffee L'Orange 

2 Tablespoons ground coffee
1/2 teaspoon ground coffee
1 teaspoon orange zest
3 tablespoons chocolate flavored syrup
1 cup cold water
1/8 cup cold water
1/4 teaspoon orange extract
large dollop (or two) Reddi Wip Dairy Topping, or Cool Whip
light sprinkle ground cinnamon, or ground nutmeg

1.)  Place the coffee grounds inside paper filled (brewing) basket.

2.)  Sprinkle the orange zest over the coffee grounds.

3.)  Adjust brewing basket to fit inside the coffee maker.

4.)  Add the chocolate syrup to the empty coffee pot of the coffee maker.

5.)  Pour the cold water inside the coffee maker, and start brewing the coffee.

6.)  When brewing is completed, add the orange extract to the coffee pot.  Stir the chocolate/coffee mixture, until it's well blended.  (At this point, I add my coffee to a mug, and heat it up a bit more in the microwave.)

7.)  Stir coffee, then top it with a dollop or two of Reddi Wip or Cool Whip.

8.)  Sprinkle cinnamon or nutmeg on top the Reddi Wip or Cool Wip.

9.)  Yields: 1-serving (8 ounces)

Wednesday, October 12, 2011

Lovely and Luscious Mug of Coffee

Mirj at food.com, inspired me to make this coffee, but I tweaked the recipe to suit my taste.  Also, instead of using boiling water, I just added cold water and the instant coffee in my mug, then placed the mug in a 900 watt microwave, and nuked it for 1 minute & 66 seconds.



Love and Lucious Mug of Coffee

1-1/2 teaspoons Taster's Choice House Blend Instant Coffee
1-1/2 teaspoons Taster's Choice Hazelnut Instant Coffee
11 ounces boiling water
1 ounce (2 Tablespoons) liquid hazelnut coffee creamer
2 ounces (4 Tablespoons) heavy whipping cream (See *Note)

1.)  Place both coffees in bottom of a tall coffee mug.

2.)  Add boiling water to the mug, and stir.

3.)  Add the hazelnut coffee creamer and whipping cream, and stir.

4.)  Yields: 14 ounces of coffee

*Note: When making this coffee, I used those individual single serve packets of instant coffee, which you can purchase either 7 or 20 in a box, and each packet equals 1-1/2 teaspoons.  Also, be sure you use real cream in this recipe.  Do not substitute using milk or skim milk!!

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Tuesday, February 15, 2011

Cherry Mocha Coffee πŸ’

This is a delicious chocolate cherry coffee.  Top with Reddi Wip or Cool Whip, and a marashino cherry; which makes for a special treat.  




Cherry Mocha Coffee 

8 oz. water 

1 tsp. instant coffee 

1-1/2 teaspoons Hershey's Special Dark Cocoa
 Powder
1 Tablespoon sugar 
1/4 teaspoon almond extract 
1/4 teaspoon McCormick's Imitation Cherry Extract
Reddi Wip (or) Cool Whip, to garnish coffee 
1 maraschino cherry 

1.)  In a coffee cup, heat water and coffee in the microwave until hot.  (Or heat the water and coffee on top the stove in a small saucepan.)  

2.)  Add the cocoa powder and sugar; stir well to dissolve.

3.)  Now add the extracts, and stir.

4.)  Top the coffee with desired amount of Reddi Wip or Cool Whip.

5.)  Place the cherry on top the whipped topping, and serve.

6.)  Yields: 1 serving

7.) Note: To make 12-ounces of the coffee... use 12 ounces of water, 1-1/2 teaspoons of instant coffee, 1/4 teaspoon plus an 1/8 teaspoon of almond extract, 1/4 teaspoon plus an 1/8 teaspoon cherry extract, 2-1/2 teaspoons of the special dark cocoa powder, plus 1-1/2 Tablespoons of sugar.  This is what I used to fill my glass coffee cup.

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I thought I'd also share a photo of Hershey’s Special Dark Cocoa with (100% CACAO), which I usually use whenever I bake a chocolate cake, or brownies, or whenever I prepare this coffee.  It has an intense chocolate flavor which I enjoy! πŸ˜‹















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Monday, February 14, 2011

Chocolate Covered Cherry Coffee

Annacia at food.com, inspired me to make this coffee, but I slightly tweaked the recipe to suit my taste.



Chocolate Covered Cherry Coffee

2/3 cup of water
1-1/4 teaspoon instant coffee (*See Note)
1/2 teaspoon sugar
1 dark chocolate, or milk chocolate covered cherry
Reddi Wip, or Cool Whip (to garnish the coffee)

1.)  In a coffee cup; heat water and coffee in the microwave until hot. (Or heat the water and coffee on top the stove in a small saucepan.)

2.)  Add the sugar, and stir.

3.)  Now add the chocolate covered cherry; stir well to dissolve. After the chocolate has dissolved, remove the cherry from the cup.

4.)  Top the coffee with desired amount of Reddi Wip, or Cool Whip. Place the cherry on top the whipped topping, and serve.

5.)  Yields: 1 serving

6.) *Note: If using ground coffee instead of instant, use 2 teaspoons per each 2/3's cup of water in your coffee maker.  Also, I have found that not all of the chocolate from the chocolate covered cherry, dissolves completely in the hot coffee.  You may still see bits of chocolate floating in your cup.
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These were the brand of Milk Chocolate & Dark Chocolate Covered Cherries that I used when preparing this coffee beverage.

















Thursday, August 26, 2010

Instant Gingerbread Coffee

I make this coffee whenever I have a craving for anything gingerbread.  I top the coffee with Reddi Wip Whipping Cream, then lightly sprinkle on a bit of McCormick Pumpkin Pie Spice. 




Instant Gingerbread Coffee 

1-1/2 teaspoons instant coffee (or decaf instant coffee)

1 cup boiling water

1/4 teaspoon pumpkin pie spice, plus an 1/8 teaspoon as well

2-1/2 teaspoons unsulphured molasses
 (See *Note)

3 Tablespoons Half & Half cream

Reddi Wip Whipped Cream (to garnish coffee)

pumpkin pie spice (a light sprinkle to garnish coffee)


1.)  In a coffee cup mix together, the instant coffee, 1/4 teaspoon pumpkin pie spice, plus an 1/8 teaspoon as well.

2.)  Add the boiling water and molasses, and stir.

3.)  Stir in the Half & Half.

4.)  Garnish coffee with the Reddi Wip.

5.)  Lightly sprinkle a bit of pumpkin pie spice over the whipped topping, and serve.

6.)  This makes: 1 serving. 

7.) *Note: For this coffee, be sure to use unsulphured molasses.  
It really adds flavor to the coffee.  Whatever you do, do not use a mild molasses, as it's just too bland, and doesn't add much flavor.


The kitchen crew at the recipe website Just-A-Pinch, shared this photo of Instant Gingerbread Coffee as well.  




















Cream of Potato & Cheddar Cheese Soup

One day my daughter had given me some of her Yukon Gold Potatoes from her garden.   I then decided I'd quickly  throw a potato soup toge...