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.
rew the espresso like coffee in my coffee machine to save time
Mix all ingredients in a tea or other type of pitcher and chill for a couple of hours. To avoid watered down iced coffee you can also make coffee cubes in the freezer with leftover coffee.
Combine brewed coffee and sweetened condensed milk in a large pitcher.
Refrigerate until chilled.
Serve over ice.
TIP- Use leftover coffee to make coffee ice cubes with.
Then you have the chill without getting watered down.
*Leftover coffee can be used to substitute the instant coffee and water, as long as there is 4 cups liquid.
Combine raisins, coffee and cinnamon; set aside.
Cream shortening and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in coffee mixture and add vanilla.
Mix flour, baking powder, soda and salt.
Add to creamed mixture; mix well and add nuts.
Spread in greased and floured 10 x 15 x 1-inch pan.
Bake at 325\u00b0 for 25 to 30 minutes.
Mix together; instant coffee or leftover coffee, milk, cocoa powder, butter or margarine, vanilla extract, and confectioners' sugar until of spreading consistency. Makes more than enough to frost a 13x9 inch sheet cake.
Freeze coffee into cubes. (I like to keep an ice cube tray filled with leftover coffee in my freezer just for this purpose.).
Combine all ingredients in a blender and blend until smooth.
Pour into glasses and enjoy!
Rim the outer rim of your glass with cherry liquer, then dip the glass in the white sugar, reserving any leftover sugar and cherry liquer for later use.
Pour steaming hot coffee into prepared glass or mug, add the liquers and mix.
Mix the whipped cream with any leftover cherry liquer and white sugar.
Top the coffee with whipped cream mixture and add the chocolate shaving, topping with the finely chopped almonds.
Take your coffee, find a quiet spot, close your eyes and enjoy.
5 minutes.
Add the coffee, stir, and let steep, off
You will need 3 coffee cans.
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.
oil covered plate. Strain the leftover liquid with a large sieve
Mix coffee, kahlua, half and half cream and sugar in a tall glass or cup. Add ice cubes.
Top with whipped cream and sprinkle with cinnamon or cocoa powder.
Note: Make frozen coffee ice cubes for your iced coffees by freezing leftover brewed coffee in ice trays. Place 2-3 cubes in your coffee cup for extra flavor! .
Brew a pot of coffee (or use leftover coffee).
Fill the tall cup with ice.
Add the chocolate syrup, milk, sugar then fill the cup to the top with coffee and mix with the cross blade until smooth.
Pour mixture into 2 coffee cups.
Top with whipping cream.
Bring coffee to a boil.
Remove from heat.
Add baking soda and raisins.
Cover and let sit overnight.
The next morning, add white and brown sugar, nuts, flour and salt.
Mix well.
Grease and flour 3 one pound coffee tins.
Divide batter evenly between the three cans.
(Slightly more than half full.)
Bake in preheated 325\u00b0 oven for 65 minutes.
Cool in cans for 15 minutes before removing.
If necessary, tap cans on bottom to release loaf.
Turn loaf on side and slice into rounds for serving.
Makes 3 loaves.
Bring coffee to a boil; remove from heat.
Add baking soda and raisins.
Cover; allow to stand overnight.
In the morning, preheat oven to 325\u00b0.
Grease and flour 3 (1-pound) coffee cans. Add sugars, flour, nuts and salt to coffee-raisin mixture.
Mix well.
Bake for 65 minutes.
Cool 15 minutes in cans before removing.
Serve with cream cheese or butter.
nstructions called for using the leftover coffee that had been sitting on
/4 cup of the coffee; toss lightly.
BEAT cream