Put water in drip coffee maker.
Put ground coffee in filter in
Beat whipping cream, caramel topping and vanilla extract with an electric mixer on low speed until soft peaks form.
Divide the caramel-whipped cream into 2 mugs then pour hot brewed coffee over the top.
Pour Bailey's Irish Cream, Frangelico and Kahlua into an Irish coffee cup and add coffee.
Top with whipped cream and, optionally, allspice (cinnamon and nutmeg).
Add coffee, vodka and kahlua to irish coffee cup and sweeten to taste.
Gently float cream on top, add amaretto, and garnish with a cherry.
ontainer, refrigerated.
To make coffee, either use an espresso machine
mooth, and stir in the coffee creamer, vegetable oil, eggs, sugar
yrup following this Top Secret Recipe: Simply combine 2 cups water
To make a strong coffee, you can brew a ratio of 3 heaping tbsp of coffee to 6 cups water.
Add vanillin to the coffee grinds before making the coffee, that way it will infuse while brewing.
Once coffee is done brewing, place milk in a large cup and microwave until hot.
In a tall glass combine the coffee, milk, and caramel syrup and stir well.
Add sugar in small increments until desired sweetness is achieved, don't forget that the caramel will sweeten this beverage as well.
Top with whipped cream and drizzle caramel.
Enjoy!
gg till fluffly, add the coffee mixture and slowly blend in
ixer bowl.
Add instant coffee powder to mixer and blend
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 1 min. Gently stir in 2 cups COOL WHIP.
Mix coffee and caramel topping until blended. Place half the cake cubes in 10 parfait glasses; drizzle with half the coffee mixture. Cover with half the cream cheese mixture, then 1/3 of the grated chocolate. Repeat.
Top with remaining COOL WHIP and chocolate. Refrigerate 4 hours.
Dissolve coffee in hot water.
Beat butter, coffee and sugar until fluffy.
Stir together flour and toffee bits.
Mix into butter mixture the flour and toffee bits half a cup at a time until combined.
Press dough into a 9x13-inch pan.
Bake in 350\u00b0F oven for about 20 minutes or until golden.
Remove from oven and cool in pan.
Cut into bars and enjoy.
00b0F In large bowl, dissolve coffee powder in hot water. Stir
Whisk together milk, instant coffee granules, sugar, and salt in
Put 1st 6 ingredients into a shaker & shake well.
Pour equally into 2 tall glasses & gently add a scoop of coffee ice cream to each. Sprinkle w/choc shavings (if using) & serve w/a long-handled spoon.
NOTE FROM ME: I entered this recipe as written, but feel the need to ask a question. Is it just me or is it more than just a little silly to use 2 tsp of sugar in this recipe?.
COOKS NOTE ON RECIPE: \"The coffee liqueur can be either cream-based (Kahlua) or non-cream based (Tia Maria).\".
Add 7 tablespoons of ground coffee inside your paper-lined basket
he sugar, stir in the coffee; cool. (The cooler the liquid
sing 2 tablespoons of ground coffee with 3/4 cup water
eat and add in the coffee granules, whisk to dissolve the
asket to fit coffee maker.
Pour cold