Fill a jug with the coffee and water, screw on the lid, and give a good shake. I use a clean Simply Apple bottle.
Rest at room temperature for about 24 hours, giving a shake every now and then.
Strain the coffee through a filter or a French press and decant into a clean jug or pitcher.
Taste. If the coffee is too strong, dilute it to your liking. If it is too weak, add more coffee grounds and let sit out another day.
Store in the refrigerator and use in your favorite coffee recipes.
5 minutes.
Add the coffee, stir, and let steep, off
lectric mixer.
Add hot coffee, cocoa and vanilla; combine well
alnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well
eat, stirring.
Whisk in coffee granules.
Stir cornstarch mixture
ogether in bowl.
Dissolve coffee in 1 tablespoon of milk
In a pitcher mix together the coffee, half-and-half, and the chocolate syrup. Chill in the fridge if you have time. Serve with ice.
I don't remember where this recipe came from, perhaps Todd Wilbert and his Top Secret Recipes.
COMBINE COFFEE, CLOVES, CINNAMON AND WATER IN SAUCEPAN; BRING TO A BOIL.
REMOVE FROM HEAT; LET STAND FOR 5 MINUTES. STRAIN AND COOL.
FILL GLASSES 1/4 FULL WITH CRUSHED ICE; ADD 1 SCOOP ICE CREAM. ADD COFFEE; STIR.
TOP WITH WHIPPED CREAM; SPRINKLE WITH GROUND CINNAMON.
SERVE WITH LONG SPOON AND STRAW. YIELD: 4-6.
Wold's Best Recipes.
Combine eggs, coffee, vanilla extract and sugar. Mix well.
Melt chocolate and butter together in microwave. stir every minute or so and continue heating until the mixture is fully melted.
Combine egg mixture with chocolate mixture and mix.
Combine flour, salt and cocoa.
Add egg-chocolate mixture to the flour mixture, mix well.
Pour batter into a 30cmX25cm (~ 10X12 in inches) buttered baking pan.
Put into oven, preheated to 180C (350F). Bake for 25 minutes.
Allow to cool completely before cutting into squares.
Place coffee grounds in a large glass
br>Remove from heat, add coffee and cardamom.
Return saucepan
fter each addition.
Dissolve coffee in water. Cool slightly and
rying pan, lightly toast the coffee beans, ensuring they do not
For coffe milk:.
Add coffee syrup to the glass of cold milk.
Stir well with a spoon.
Serve immediately.
For the coffee cabinet:.
In an electric blender, beat the coffee syrup, scoop of ice cream, and milk for 1 minute, or until ice cream is dissolved.
Pour and serve immediately.
Combine the spices with the coffee beans in a grinder and
ntil light and fluffy. Add coffee then beat in eggs, 1
/3 of batter with coffee until well combined. Distribute 1
up French press. The ground coffee should be about as coarse
eanwhile, for the coffee cream filling, combine coffee and cocoa powder in
ugar and cocoa. Stir in coffee and chocolate until smooth. Add