Coffee Drink Recipes From A Java Junkie

 

 

 

 

 

 

Coffee, coffee and then some more coffee. The aroma… the taste.. such bliss! Whether it’s plain black or polluted (my term for adding things like cream n sugar), I can drink it 24/7 in some form or fashion. That being said, I thought I’d share a few of my favorite coffee recipes.

 

Quick Coffee Recipes

Café Latte: 1 shot espresso with steamed or frothed milk 1:3
Café au Lait: 1 shot of coffee to 1 shot of milk
Cappuccino: equal parts espresso with steamed, or frothed, milk
Americana: 1 shot espresso & hot water (6-8 oz)
Café Moca/ Moccaccino: cappuccino or café latte with chocolate syrup
Espresso con Panna: Espresso with whipped cream
Macchiato: espresso with milk foam on the top, served in espresso cup
Café Breva: cappuccino with half and half

COPYCAT RECIPES

These are copycat recipes Starbucks. They are only approximations. You can purchase all the specialty syrups used in Starbucks’s drinks at any Starbucks coffee shop. For the real thing, visit your local Starbucks.

Java Chip Frappuccino

I N G R E D I E N T S
4 tablespoon chocolate syrup
4 tablespoon chocolate chips
4 cups double-strength freshly brewed dark roast coffee
Chopped or crushed ice
Whipped cream (optional)
Chocolate syrup (for drizzle, optional)

I N S T R U C T I O N S
Fill blender half full with chopped or crushed ice. Add all ingredients (except whipped cream) and blend until thick and still icy. Pour into 4 tall glasses, top with whipping cream and drizzle chocolate over the whipped cream. Serves: 4

Mocha Frappuccino

I N G R E D I E N T S
6 cups double-strength freshly brewed dark roast coffee
2/3 cup unsweetened cocoa powder, plus additional cocoa powder for garnish
2 cups nonfat milk

I N S T R U C T I O N S
Fill ice-cube trays with half of the brewed coffee and place in the freezer. In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa. Cover and chill.

When the ice cubes have frozen, transfer them to a kitchen towel and, using a hammer or mallet, crush the cubes. Fill 4 glasses with the crushed ice and divide the coffee-cocoa mixture evenly among them. Dust the top with cocoa powder and serve. Serves 4.

Coffee Frappe

I N G R E D I E N T S
18 -22 Ice cubes, crushed
7 ounces Double-strength coffee, chilled
2 tablespoons granulated sugar
2 tablespoons flavored syrup of choice (vanilla, hazelnut, -raspberry or other)

Whipped cream, garnish

I N S T R U C T I O N S
Place the ice, coffee, sugar and syrup in a blender. Blend until the frappe is smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream.

Caramel Macchiato

I N G R E D I E N T S
2 tablespoons Starbucks’ Vanilla Syrup
1/2 cup fresh brewed espresso
8 ounces steamed milk
3 to 4 tablespoons Starbucks’ Caramel Sauce

I N S T R U C T I O N S
Add vanilla syrup to 16oz glass. Add steamed milk and caramel sauce and stir well. Serves 1.

Alcoholic Coffee Recipes

 

New Orleans Coffee: Coffee, cognac, Benedictine, cloves and sugar.
The Nelmes: Thick Turkish coffee layered with cream and dashed with Baileys. Use a glass, pour ingredients individually on a spoon to get colored layers and drizzle with Brown Cow chocolate syrup. Sprinkles are good too.
The Anna Bella Martini: 1 shot of classic Italian espresso, 1 shot of Godiva liquor, 2 shots of chilled vodka… Shake with ice and decorate with a few floating chocolate covered coffee beans.
Toasted Almond: 1 part Starbucks Liquor, 1 Part Amaretto, 1 part cream (or milk).A Winer’s Coffee: Muscadet wine blended with a dash of sugar, coffee, cinnamon and orange peel.
Irish Coffee that clicks its heels: Irish blended whiskey, coffee, brown sugar and whipped cream. Rim the mug with sugar and sprinkle the whipped bundle of love with chocolate crumbles.
The Gabitous: Baileys, Crème de Menthe and Crème de Cacao with a splash of coffee, in a tall glass, rimmed with sugar and filled with ice.
Starbucks Coffee Liquor: It isn’t sold in Starbucks only in places licensed to sell alcohol. Just drink it neat or on the rocks. Or throw it into a Starbucker: Dry vermouth and Starbucks coffee liquor…its rejolting!

 

Kahlua is the undisputed heavyweight in the arena of coffee liqueurs. Has been for quite some time. Starbucks, however, offers us Starbucks Coffee Liqueur. But when slurping a libation instead of a latte, can coffee drinkers really tell the difference between Starbucks brand and Kahlua, its cheaper ($16), well-known coffee liqueur counterpart? Actually, yes. In a blind taste test conducted by U.S. News, all 10 testers guessed the identity of the Starbucks drink–from the aroma, which is akin to sticking your head into a steaming cup of joe, and the taste, which one tester described as “like biting into chocolate-covered coffee beans.”

After whipping up the drinks listed in the recipe booklet around the Starbucks bottleneck, all of the testers became believers. While coffee liqueur tends to conjure images of heavy winter beverages perfect for sitting by the fire, Starbucks tosses away that notion with the caffe fizz–one part Starbucks liqueur, one part vanilla rum, mixed with ginger ale. (This is a personal favorite of mine) Testers went wild over the pool-party-perfect punch, with one going so far as to deem it “gravity defying.” A similar Kahlua concoction was also a hit but proved slightly heavier. In a face-off between white russians mixed with Kahlua and Starbucks brand, the latter won over the coffee lovers with its Frappuccino-ish taste.

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One Response to Coffee Drink Recipes From A Java Junkie

  1. titus2woman says:

    OOOOHHHH these are GREAT! *THANK YOU!* for sharing! (((((HUGS))))) sandi

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