For Cinnamon Spiced Coffee: In a saucepan, over low heat, simmer cinnamon, allspice, and 2 cloves in coffee for 5-7 minutes.
Or for Citrus Clove Spiced Coffee: In a saucepan, over low heat, simmer orange peel, lemon peel, and 10 cloves in coffee for 5-7 minutes.
Strain into cups and sweeten each to taste.
Top with whipped cream and sprinkle with cinnamon.
ods, vanilla pod, and ground coffee into paper filter in brew
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eat as directed by your recipe.
[Chef's Note: This
Combine the spices with the coffee beans in a grinder and
cup of strong hot coffee.
Add the coriander, cardamom
Mix the cinnamon and nutmeg in with your coffee grounds. Prepare coffee using 5 cups of water as you normallty would would with your coffee maker.
In a heavy saucepan, combine milk, sugar and chocolate syrup. Cook over low heat, stirring often and making sure the milk does not actually boil. Once the sugar has dissolved, add the vanilla and brewed coffee to the milk.
Pour into cups.
Serve immediately.
Brew the cinnamon hazlenut coffee with cinnamon, nutmeg and cloves.
Pour the spiced coffee into mugs and add the the brown sugar and Frangelica.
Top the coffee with the ice cream and sprinkle on the ground hazelnuts.
Add a cinnamon stick for stirring.
In saucepan, combine all ingredients except coffee.
Heat to boiling.
Strain.
Pour liquid over coffee in heatproof container. Stir coffee until dissolved.
Combine all ingredients except coffee in saucepan; heat to boiling.
Strain mixture; pour liquid over coffee in heatproof container and stir until coffee is dissolved.
If desired, serve with twist of lemon peel or a cinnamon stick.
Combine water and milk in a saucepan and bring to a boil.
Add cinnamon, cardamom pods, sugar and coffee into boiling liquid in saucepan.
Stir a few times and boil over medium heat 3 to 4 minutes.
Make sure it does not boil over.
Strain coffee through cheesecloth into another pan.
Place coffee over heat and bring to a boil.
Pour coffee between two pans until thick and creamy.
Serve in cups immediately.
Put the cold water in a 30-cup electric coffee maker.
Place the coffee, cinnamon sticks and cloves into the coffee-maker basket.
Prepare coffee according to manufacturer's directions. Makes about 24 (6 ounce) servings.
Combine sugar, cinnamon and cloves with 2 cups water in a saucepan. Bring to boil. Reduce heat. Cover and simmer 5 minutes. Remove cover. Add remaining 2 cups water and coffee powder. Return to boil, then strain into serving container. Pour 1 ounce brandy into each warmed coffee cup. Pour in hot spiced coffee. Stir. Top with Brandy Cream. Do not stir after adding cream. Sip brandied coffee through cream for true flavor. Makes 5 servings.
COMBINE espresso, cinnamon, and nutmeg in coffee filter in an electric coffee maker.
POUR water into the water receptacle.
ADD SPLENDA(R) No Calorie Sweetener, Granular and orange juice to empty coffee pot; brew.
Serve immediately; black or with milk and additional SPLENDA(R) No Calorie Sweetener or Granular if desired.
mal bowl, combine the brewed coffee and espresso powder. In a
Place lemon peels, orange peels, and cloves in bottom of a coffee filter.
Place the coffee grounds on top and then brew the coffee.
Sweeten with the brown sugar or adjust to taste.
In a 3-qt. slow cooker, combine the coffee, sugar, chocolate syrup and anise extract.
Place cinnamon sticks and cloves in the middle of a coffee filter. Bring filter up around spices and tie with string or secure with rubber band. Add to slow cooker. Cover and cook on low for 2-3 hours.
Discard spice bag. Ladle coffee into mugs; garnish each with a cinnamon stick if desired.
emove from heat; stir in coffee granules. Cover; steep for 5
hile still flaming, add the coffee gradually.
When the flames
Right before serving the coffee, pour it into a microwave-proof pitcher.
Stir in the orange peel, cinnamon and allspice.
Heat the coffee on High for 1 to 3 minutes, or until heated through.