Brew the Coffee ( You can use plain coffee or any other flavored coffee, my favorite is Foldgers select hazelnut).
While coffee is brewing put All other ingredients in a beverage shaker.
Add coffee and shake until mixed well and cool.
Pour in glass and enjoy!
(you dont have to have a shaker it just gives the iced coffee the foam at the top when you pour it into the glass).
Pour 6 cups brewed coffee into ice cube trays; freeze until firm.
Combine hazelnut-flavored coffee, milk, and sugar; stir until sugar dissolves.
Pour over coffee ice cubes and serve immediately.
In a bowl stir together hot coffee and sugar and stir until the sugar is dissolved, then add in vanilla.
Pour into an 8-inch metal baking pan and freeze, stirring every 30 minutes, until slushy (this should take about 1-1/2 hours).
Transfer mixture to a bowl and stir vigorously with a fork until slightly smoother and more uniform in texture (about 30 seconds).
Return to the freezer until firm enough to scoop (about another 30-40 minutes.
Divide the granita into serving dishes and top with whipped cream.
Make the cinnamon flavored coffee.
Pour the hot coffee into a container, add
Brew coffee.
When coffee is done brewing, you may place it in the freezer for 15 minutes to cool it down a little so less ice will be melted.
Fill 22 ounce cup to top with ice.
Add syrup and half & half to cup.
Fill cup rest of way to top with coffee.
Mix carefully but thoroughly with spoon.
Add straw.
Enjoy!
Fill tall glass with ice.
Mix coffee with syrup, creamer and sugar.
Pour over ice.
ENJOY!
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.
Combine first 3 ingredients in basket of drip coffee maker or electric percolator.
Place water in pot.
Prepare coffee according to manufacturer's instructions.
Brew a top quality chocolate almond flavored coffee.
Let coffee chill if you wish to have this cold.
Place in a coffee glass.
Add Amarula.
Sweeten to taste.
Top with whipped cream and chocolate almond.
Serve at once.
ECANTER/GLASS POT: Place the coffee in the filter in the
hree ingredients are for Basic coffee mix.
sugar, non dairy
lmonds and the tablespoon of coffee.
Beat the whites to
In a medium bowl, thoroughly mix eggs, milk, instant white chocolate flavored coffee mix powder and black pepper.
Pour egg mixture into a medium skillet over medium heat. Cook, stirring often, 5 to 10 minutes, until eggs are firm.
Preheat oven to 350 degrees F (175 degrees C).
Mix pumpkin, sugar, butter, French vanilla-flavored coffee creamer, eggs, salt, cinnamon, and vanilla extract together in a bowl until evenly combined; pour into an 8x8-inch baking dish.
Bake in the preheated oven until pudding is set, about 40 minutes.
Simply combine one small bottle of your favorite flavor extract to a large can of ground coffee. If you don't want an entire can of one flavor, use a 1/3 of a bottle to 1/3 of a can, 1/4 bottle to small can, etc. Start with this ratio, then adjust to taste.
To combine, put the coffee in a large bowl. Drizzle the extract over the coffee, and start stirring, turning, combining well. This only takes 2 or 3 minutes. Return the coffee to the container and store in the way you normally do. No need to refrigerate.
Combine all ingredients.
Blend well.
Add to taste in hot coffee.
Combine coffee and water.
Add cinnamon.
Chill.
Pour cinnamon-flavored coffee into 6 chilled glasses filled with crushed ice.
Top with whipped cream.
Serves 6.
Mix coffee, sugar and creamer.
Pour into blender and add ice cubes. Blend until smooth.
Top with chocolate syrup and cool whip if you want.
Note: You may need to crush your ice first, depending on power of your blender.
In a sealable container, preferable a sealable jar, combine the coffee granules, sugar and warm water.
Mix until all is dissolved.
Add milk and coffee creamer to the container of the sugar and coffee mixture.
Shake until mixture becomes frothy.
Pour over a cup of ice and enjoy.
Mix all ingredients in blender or food processor until powdered.
You can also use decaffeinated coffee.
Store in airtight container.
Put 2 rounded teaspoonfuls into a cup filled with hot water.