Showing posts with label coffee recipes. Show all posts
Showing posts with label coffee recipes. Show all posts

Friday, November 7, 2014

Golden Apple Pie Syrup

Apple Pie Syrup

Tired of paying high dollar for a Apple Pie Latte or Apple Pie Coffee at Dunkin Donuts?  "Golden Apple Pie Syrup" can be use to flavor coffee, cocktails or Sangria's and top: ice cream, pancakes, waffles, and desserts. Plus it's absolutely delicious and easy to make!


2 oz. Apple Extract
1 (16.5 oz.) Torani Caramel Sauce
1/3 cup Mrs. Butterworth's Syrup
1 teaspoon allspice; powder
2 teaspoons cinnamon; powder
1 teaspoons nutmeg; powder


In a large measuring cup add all the ingredients.

Mix until all the ingredients are blended.

Pour the mixture back into the bottle and it is ready to use.

Thursday, October 30, 2014

Signature Coffee Cocktails

If your guests are ready to mingle and have a drink, and one very cute way to throw some personality into your cocktail hour is to add one of these signature coffees.

Baileys Iced Latte

Have an incredible Baileys Iced Latte and wake yourself up with this nice coffee treat.


1 2/3 oz. Baileys Irish Cream
1 oz. cold coffee
1 oz. Milk
1 tsp. Sugar
Coffee Ice Cubes


Mix the coffee ice cubes, Baileys, coffee, milk and sugar. 

Stir it well and pour into a tall highball glass with a few more coffee ice cubes. 

Add cream on top of the cocktail and sprinkle with chocolate shavings. 

Garnish with a wafer.

White Chocolate Mocha Amaretto Coffee


"White Chocolate Mocha Amaretto" signature coffee cocktail recipe is a blissful match of nutty almonds and rich white chocolate hot or cold.


Ice Coffee
1 1/2 cup (12 ounces) cold coffee 
 1/4 cup International Delight® CoffeeHouse Inspirations™ White Chocolate Mocha
2 shots Disaronno Amaretto Almond Liqueur (750ML)
whipped cream
toasted almonds

Hot Coffee
1 cup (8 ounces) hot coffee
1/4 cup International Delight CoffeeHouse Inspirations™ White Chocolate Mocha
1 shots Disaronno Amaretto Almond Liqueur (750ML)
whipped cream
toasted almonds


Ice Coffee
Combine coffee, White Chocolate Mocha and Disaronno Amaretto in a tall glass and stir to blend.
Add Ice cubs. Top with whipped cream and almonds.

Hot Coffee
Combine coffee, White Chocolate Mocha and Disaronno Amaretto in a mug and stir to blend. Top with whipped cream and almonds. 

Serving size: One Serving

Emeril's Kicked-Up Coffee Drink

Alcoholic and coffee can be a tasty touch at the conclusion of an evening meal with family or friends. Or just as a refreshment for your own. 


1/2 cup heavy cream
2 teaspoons confectioners' sugar
2 1/2 cups freshly brewed strong coffee
2 tablespoons sugar
1/4 cup walnut liqueur
1/2 cup chocolate liqueur
1/4 cup coffee liqueur
Sweetened cocoa powder, garnish


In a medium bowl, beat the cream until soft peaks just start to form. 

Add the confectioners' sugar and beat to soft peaks. 

Set aside in a pot or heatproof pitcher, combine the coffee, sugar, and liqueurs, and stir until the sugar is dissolved. 

Divide among 4 stemmed mugs and top with the whipped cream. 

Sprinkle the cream lightly with cocoa powder, and serve immediately with a straw in each mug.

Frosty Cappuccino Cocktail

This is my go-to recipe for cappuccino cocktails. I promise that you won't be sorry that you took the time to make the Frosty Cappuccino Cocktail — it blows cocktails away, there is simply no comparison.


1 cup 2% milk
1 tablespoon(s) chocolate syrup
1 teaspoon(s) instant espresso-coffee powder
2 ice cubes
Sugar (optional)

1/8 teaspoon(s) ground cinnamon
2 shots creme de cacao
1 shot coffee vodka


In blender, combine milk, chocolate syrup, espresso powder, and ice and blend until mixture is 
smooth and frothy. 

Add sugar to taste, if you like. 

Pour into 2 chilled glasses. 

Sprinkle with cinnamon for garnish

Sugar Island Coffee

"Sugar Island Coffee" is smooth, delicious coffee Cointreau and Amaretto's sweetness can only enhance the experience of drinking coffee.


Hot Coffee
1 ounce Cointreau
2 ounces Amaretto


Combine ingredients in a large cup of coffee.

Hot Orgasm

 Hot Orgasm (Hot Drink)

Smooth, delicious coffee Baileys Irish Cream and Grand Marnier's sweetness can only enhance the experience of drinking coffee cocktails.


4 ounces Hot Coffee
2 ounce Baileys Irish Cream
2 ounce Grand Marnier


Combine ingredients in a eight ounce cup.

Iced Amaretto White Mocha

Iced Amaretto White Mocha is a simple signature coffee cocktail that is fabulous. Your guest will enjoy it so much that they will keep coming back for more!


2 tbsp (1 oz) Torani White Chocolate Sauce
1 oz. Disaronno Amaretto Almond Liqueur (750ML)
1 cup (8oz) milk
2 shots espresso*, chilled
Coffee ice cubes


Combine coffee, White Chocolate Sauce, milk, espresso and Disaronno Amaretto in a tall glass and stir to blend.

Add Ice cubes. 

Top with whipped cream and almonds.

An Irish Kiss Coffee

One of the most popular coffee cocktails I make is the "An Irish Kiss Coffee" it is a delicious combination of coffee,  Bailey's Irish creamKahlua coffee liqueur and whipped creamAn awesome coffee cocktail that you most definitely have to try.


3/4 oz Bailey's® Irish cream
3/4 oz Kahlua® coffee liqueur
1 1/2 oz whipped cream


Pour Baileys and Kahlua into Irish coffee glass. 

Then fill glass with hot coffee.

Top with a dollop of whip cream. 

3rd World Mocha

The most popular coffee cocktail I make is the "3rd World Mocha" it is a delicious combination of coffee, sugarmilk and creme de cacaoAn awesome coffee cocktail that you most definitely have to try.


7 oz hot coffee
2 tsp sugar
1 oz milk
1 - 3 oz creme de cacao


 Mix all the ingredients together in a large coffee mug.

Top with whipped cream and chocolate syrup. 

Serve hot in a coffee mug.


African Hot Punch Coffee

One of the most popular coffee cocktails I make is the "African Hot Punch Coffee" it is a delicious combination of coffee, sugarbrandy and white rumAn awesome coffee cocktail that you most definitely have to try.


4 bottles brandy
2 bottles white rum
1 gal coffee
4 lb sugar


Pour brandy and rum into a bowl filled with the sugar. 

Set on fire (use extreme caution) and let the sugar dissolve.

Add black coffee and stir well.

Top with a dollop of whip cream. 

Wednesday, October 29, 2014

Mini Molten Chocolate Cakes with Mocha Sauce

These rich, mocha-flavored morsels are guaranteed to stay moist and gooey, owing to a simple mocha ganache in the middle. Serve the cakes with a scoop of low-fat coffee ice cream and garnish with a chocolate-covered espresso bean, if desired.


4 ounces dark or bittersweet chocolate, (60-75% cacao), coarsely chopped
2 tablespoons unsalted butter, cut into chunks
1 tablespoon granulated sugar
1 1/2 tablespoons light cream
2 teaspoons instant espresso powder, or granules dissolved in 1 tablespoon hot water, divided
1 tablespoon light corn syrup
1 large egg
2 tablespoons extra virgin oil
1 teaspoon vanilla extract
1/8 teaspoon sea salt
5 tablespoons confectioners’ sugar
3 tablespoons all-purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder
1-3 teaspoons boiling hot water


Position rack in center of oven; preheat to 350°F. Generously coat the mini muffin pan with cooking spray.

Place chocolate and butter in a medium microwave-safe bowl. (Alternatively, see "No Microwave?" below.) 

Microwave on High for 1 minute. Stir well, then continue microwaving on Medium, stirring every 20 seconds, until the remaining chocolate melts completely.

To prepare filling: 

Stir together granulated sugar, cream and half the espresso mixture in a small microwave-safe bowl. Microwave on High just to steaming, 20 to 40 seconds. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) 

Stir until the sugar dissolves. 

Add corn syrup and half the melted chocolate (reserve the other half for the batter); stir until completely smooth. 

Cover and transfer to the freezer until cold and firm, about 30 minutes.

To prepare batter: 

When the filling has been chilling for 20 minutes, whisk egg, oil, vanilla, salt and the remaining espresso mixture in a medium bowl until very smooth. 

Return the remaining chocolate mixture to the microwave. 

Microwave on Medium, stirring every 20 seconds, until just warm again (do not overheat). 

In two batches, whisk the egg mixture into the warm chocolate until well blended. 

Sift confectioners' sugar, flour and cocoa over the batter and whisk in just until smoothly incorporated.

To assemble cakes: 

Remove the filling from the freezer. 

Spoon half the batter into the mini muffin cups, about 1 rounded teaspoon per cup. 

Spoon 1/2 teaspoon filling onto the center of each (reserve the rest for the sauce). 

Divide the remaining batter evenly among the muffin cups, about 1 rounded teaspoon per cake. 

Smooth out the batter to cover the filling.

Bake the cakes on the middle rack until the edges look dry and puffed but the centers still look very underdone and pudding-like, 6 to 9 minutes.

Let cool on a wire rack until firm, about 2 minutes. 

Place a cutting board on top of the pan and invert the mini cakes out onto it. 

If the cakes are stuck to the pan, run a knife around and under them to loosen.

To prepare sauce & serve: 

Thoroughly stir very hot water into the reserved filling, 1 teaspoon at a time, until very smooth and slightly fluid. 

Serve the warm cakes drizzled with the sauce.


  1. No Microwave! 
  2. Melt chocolate in a double boiler instead: 
  3. Place chopped chocolate in the top of a double boiler over hot, but not boiling water. 
  4. Gently stir until the chocolate is almost melted. 
  5. Remove from the heat and stir until it melts completely.