Mocha Coconut Frappuccino (Serves: 1)
I N G R E D I E N T S
- 1/2 cup shredded coconut 3/4 cup strong coffee (chilled) 1 cup low-fat milk
- 1/3 cup Hershey’s Chocolate Syrup 3 tablespoons granulated sugar
- cups ice
- 1/2 cup whipped cream, canned
PREPARATION
Preheat oven to 300 degrees. Spread shredded coconut on a baking sheet and toast coconut in the oven. Stir the coconut around every 10 minutes or so for even browning. After 15 to 20 minutes the shredded coconut should be light brown. Cool it off. Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using. To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender. Blend for 15 to 20 seconds to dissolve sugar. Add ice and blend until ice is crushed and the drink is smooth. Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one.
Iced Constantine Coffee (Serves: 8)
I N G R E D I E N T S
- 6 cups dark roast brewed coffee
- 4 cinnamon sticks, crushed or broken into small pieces 1/2 teaspoon ground cardamom
- 2/3 cup honey Ice cubes
- Half-and-half, milk, or 2%
PREPARATION
Mix together the coffee and cinnamon sticks. Using the coffee-cinnamon mixture and the water, brew coffee by your customary brewing method. Add the cardamom and honey to the hot coffee and stir until the honey dissolves. Cover and chill.To serve, fill tall glasses with ice cubes. Pour about 2/3 cup chilled coffee into each glass. Pass the half-and-half or milk.
Marble Mocha Macchiato (Serves: 1)
I N G R E D I E N T S
- 8 ounces milk
- 2 tablespoons white chocolate syrup 1/2 cup brewed espresso
- 1 tablespoon chocolate syrup (Hershey’s)
PREPARATION
Steam milk until it reaches 145 degrees F. Pour white chocolate syrup into bottom of a coffee mug, followed by freshly brewed espresso. Pour in steamed milk. Top with Hershey’s syrup.
Napoleon Espresso (Serves: 2)
I N G R E D I E N T S
- 2 cups Cold water
- 4 tablespoons Ground espresso coffee
- ½ Cinnamon stick (3″ long) 3 teaspoon Brandy
- 3 teaspoon Crème de Cacao
- 4 tablespoons whipping cream, chilled
- Chocolate sprinkles or chocolate curls for garnish
PREPARATION
Prepare your espresso or you can make some really strong coffee. Add your cinnamon to your espresso or coffee and let it soak for a minute or so. Add in your brandy and your crème de cocoa, stir and pour into cups. Top with whipped cream. You can also ass chocolate sprinkles, chocolate curls and add ice cream to for a nice touch!
The Great North Coffee (Serves: 4)
I N G R E D I E N T S
- 1/2 cup pure Maple syrup 1/2 cup Rye whiskey
- 3 cups of hot double strength coffee 1 cup whipped cream for your topping 1 dash cinnamon
PREPARATION
Whip your maple syrup and whipped cream together until it peaks stiffly. Add your coffee and whiskey to 4 cups, spoon your whipped topping on top, sprinkle with cinnamon to taste.
Heidelberg Coffee(Serves: 1)
I N G R E D I E N T S
- 6 oz Fresh brewed coffee
- 2 tablespoons Chocolate syrup
- 1 tablespoons Maraschino cherry juice Whipped cream
- Shaved chocolate/chips Maraschino cherries
PREPARATION
Combine coffee, chocolate syrup, and cherry juice in a cup; mix well. Top with whipped cream, chocolate shavings and a cherry.
Cecelia Coffee Breeze (Serves: 1)
I N G R E D I E N T S
- 1 cup Cold strong French roast coffee 2 tablespoons Granulated sugar.
- dash Cinnamon 2 oz Tawny port
- 1/2 teaspoon Grated orange peel.
PREPARATION
Combine and mix in a blender at high speed. Pour into chilled wine glasses.