In a coffee mug, disslove sugar in a small amount of hot coffee.
Add brandy or bourbon.
Fill with hot coffee.
Stir, and top with whipped cream.
Place sugar on a plate or shallow bowl. Lightly wet the rim of an Irish coffee glass with a moistened paper towel. Dip the rim in sugar to coat.
Pour Irish whiskey into the prepared glass. Fill with coffee to within 1/2 inch of top. Add sugar and stir. Top with whipped cream.
Mix coffee liqueur and tequila in coffee cup; add coffee, and top with whipped cream.
o 325\u00b0F. Mix the hot coffee with the espresso powder and
Place red hots in hot coffee; stir till candy is melted.
Serve with cinnamon stick.
Add the whiskey and Irish cream to a mug; stir.
Fill mug with hot coffee; stir.
Top with whipped cream.
HOT:.
Brew the coffee.
Place an ounce of
Let raisins stand in hot coffee and cinnamon a while.
Cream together shortening, sugar, eggs, flour, soda, baking powder and salt; add raisin mixture.
Bake at 350\u00b0 until done.
While hot, frost with 1 1/2 cups powdered sugar and hot coffee, enough for spreading consistency.
Spread on hot bars.
hunks suitable for dipping into hot liquid.
place the bread
Place Kahlua, brandy, syrup and cinnamon in a coffee mug. Fill with hot coffee and stir to blend.
Top with sweetened whipped cream.
This makes 1 serving.
Sift dry ingredients and set aside.
Cream butter, then add beaten eggs and brown sugar.
Alternately add hot coffee and dry ingredients.
Mix in chocolate bits and nuts.
n cold water.
Add hot coffee, 2 T sugar and the
Pour rum and Kahlua into a coffee mug.
Top with hot coffee.
Place a dallop of whipped cream on top and sprinkle with ground allspice.
Serve.
Pour hot coffee into saucepan.
Stir in sugar and simmer until dissolved.
Add orange and lemon juice.
Stir in rind.
Pour coffee mixture into 4 cups.
Top with whipped cream and garnish with orange rind.
In a large bowl, combine confectioners' sugar, butter, cocoa powder and vanilla. Beat on slow speed until ingredients are combined. While beating, slowly add hot coffee until desired consistency is achieved.
Start with a cup or mug of your favorite hot coffee.
Add 2 teaspoons or more of Nutella; stir until the Nutella melts.
Top with as much whipped cream as desired.
Decorate with chocolate shavings or sprinkles.
If desired, give it an extra nutty adult nutty kick by adding a tablespoon (or more to taste, and depending on the size of your cup or mug) of hazlenut liqueur, such as Frangelico.Or Godiva liqueur for an adult chocolate kick.
Pretty served in a glass mug with colored sprinkles sinking down thru the whipped cream.
Mix gelatin in cold coffee until dissolved.
Add 1/3 cup sugar and mix with hot coffee until dissolved; add vanilla.
Let set.
Soften gelatin in cold coffee.
Dissolve in hot coffee.
Add sugar, stir to dissolve.
Pour in slowly well-beaten egg yolks. Chill until consistency of unbeaten egg whites.
Add flavoring. Whip cream.
Fold in.
Beat egg whites with salt; fold in.
Spoon into pie shell.
Chill until set.
Garnish with shaved chocolate.
Mix and soften gelatine in cold coffee. Add hot coffee. Stir until dissolved. Add the tsubushi an and condensed milk. Pour into 9 x 9 pan. Refrigerate until set. Cut into squares.
Cream sugar and butter; add eggs and cold coffee.
Dissolve soda in hot coffee.
Mix alternately with dry ingredients.
Drop by spoonfuls on cookie sheet and bake at 350\u00b0 for 10 minutes.