Christmas Coffee Mix in a Jar 1/2 cup powdered non dairy creamer 1 cup mini chocolate chips 2 Tbsp vanilla powder 1/4 cup sifted powdered sugar 2 cups nonfat dry milk powder 2/3 cup instant coffee crystals Chocolate Stir Spoons*

Christmas Coffees

Combine nondairy creamer, powdered sugar, powdered vanilla, and milk powder. Layer with coffee and chips into two cup jars. Tap between layers to settle before adding next layer.

GIFT TAG DIRECTIONS:

For each mug, place 1/4 cup of mix in a mug, and add 2/3 cup boiling water. Stir until dissolved.

Christmas Cappuccino

1 1/2 cup Espresso beans
3 cups Boiling water
2 tablespoons Sugar
1 Vanilla Bean -- Split
4 cups Milk
4 ounces Bittersweet Chocolate -- Chopped
Whipped cream - optional

Finely grind the beans in coffee grinder. In a coffee maker, brew the espresso with the boiling water.

Meanwhile, in a small bowl, combine the sugar and cinnamon and set aside. Using a small knife, scrape the seeds from the vanilla bean into a medium saucepan. Pour in the milk and scald over moderate heat, about 5 minutes. Remove from heat, add chocolate and stir until melted. Cover and keep warm over very low heat.

Divide the hot espresso into 4 cups. In a blender, begin whipping half of the warm chocolate milk at low speed. Gradually increase the speed to high and blend until frothy, about 1 minute. Pour the chocolate milk into the cups of coffee, stir briefly and top each serving with some of the milk froth. Sprinkle the reserved cinnamon sugar on top. Serve immediately with a dollop of whipped cream, if desired.

Spiced Christmas Coffee

3/4 cup chilled whipping cream
1 cup freshly ground coffee (preferrable a mild roast such as Colombian Coffee)
2 tsp. ground cinnamon
1 1/2 tbsp powdered sugar
5 tsp. ground cardamom
1 tsp. ground nutmeg
1 tbsp. brandy
1 tbsp. sugar
7 cups water

Using electric mixer, beat whipping cream in a large bowl to soft peaks. Add powdered sugar and brandy; beat to peaks.

Place ground coffee, cardamom, sugar, cinnamon and nutmeg in coffee filter. Using spoon, mix gently. Add water to the coffee maker and brew according to manufacturer's instructions.

Divide coffee among 8 cups. Garnish each with a dollopof whipped cream and serve immediately.

Egg Nog Latte

2 cups egg nog
2 tbsp rum
1 tbsp bourbon
1 cup hot coffee

Heat egg nog until hot (do not boil). Blend with liqueurs and coffee in a blender or frother until nog is frothy. Serve warm.

Pumpkin Pie Latte

1 heaping tbsp. canned pumpkin
2 tbsp. vanilla syrup
1 tsp. ginger spice syrup ( or sub 1/4 tsp. ground cinnamon or pumpkin spice
1 cup milk
1-2 shots espresso ( 1/4 cup espresso or 1/2 cup strong brewed coffee)

To make a pumpkin latte at home: In a small saucepan, stir pumpkin puree into milk. Add syrup and cinnamon. Heat gently until steaming, stirring occasionally.

Blend on high for 20 seconds until foaming. Pour flavored milk into a tall glass and pour coffee over. Dust with ground pumpkin pie spice or nutmeg.

Coffee Nudge

Who needs warm socks and a comforter? Snuggle up to a cup of this, your favorite friend, and a warm fire. Yield 2 servings.

2 cups hot brewed coffee
2 fluid ounces coffee flavored liqueur
2 fluid ounces Brandy or Amaretto
1 fluid ounce Creme de Cacao
1/2 cup whipped cream, garnish
1 teaspoon chocolate sprinkles

Brew strong coffee of your choice, preferrably in a French Press for ultimate flavor. In the bottom of two coffee mugs, pour equal amounts each of coffee liqueur, brandy and creme de cacao. Fill each cup with hot coffee and garnish with a dollop of whipped cream and chocolate sprinkles.

Prefer non alcoholic? Substitute Creme de Cacao and Amaretto coffee syrups and brew your Nudge using Almond flavored coffee. Sensational.
  

Cafe Brulot

A warming and soothing drink. Serves one.

1 large brandy snifter, preheated
1 1/2 jiggers cognac
1 teaspoon sugar
1 or 2 whole cloves
1 stick cinnamon
1 strip each of orange or lemon peel
10 oz. medium roast brewed coffee
1/2 jigger Grand Marnier

Mix all ingredients except the coffee and the Grand Marnier in a small saucepan and warm gently over low heat for two minutes. Stir in the coffee. Strain into the warm brandy snifter and stir in Grand Marnier

MandelBread (Biscotti)

Also called Mandelbrodt, this biscotti-style cookie is traditional for the holidays - but perfect with a flavored coffee or luscious frappe anytime of the year! Yields approx. 5 dozen biscotti

4 eggs
1 1/4 cups white sugar
1/4 teapsoon salt
1 cup vegetable oil
3 1/2 cups all-purpose flour
1 cup toasted and chopped almonds
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon cold brewed coffee

In a standing mixer, beat eggs and 1 cup sugar together until blended; add salt and 1/4 cup oil and mix again until thoroughly blended. Combine 1/4 cup flour and almonds, tossing until coated. Stir in the rest of the flour mixture to egg mixture alternately with the remaining oil, beginning and ending with the dry ingredients. Stir in extracts, coffee and almonds until well blended. Shape biscotti into 8" x 2" logs and place on a lightly greased cookie sheet. Bake in a preheated 350 degrees for 22 - 25 minutes or until lightly browned. Cut each log diagonally into 1/2" slices and place on their sides. Bake again at 350 degrees about 5 minutes. Remove to wire racks and cool. May be sprinkled with cinnamon sugar before baking.

Holiday Dessert - Frozen Coffee Parfait

We recommend one of the following coffees for this recipe: Yemen Mocca, Mexican "Spirit of the Aztec," or Java Blawan Estate. Yield 6-8 Servings

1 14-oz. can sweetened condensed milk
1/3 cup double strength coffee sweetened with 4 tablespoons sugar while hot (allow to cool before using)
1 cup whipped heavy whipping cream

In a large bowl, combine the sweetend condensed milk and the coffee into hand mixer; whip on high speed for three minutes. By hand, fold in whipped whipping cream. Make sure the mixture is evenly distributed.

Spoon the mixture into 6 - 8 serving dishes, then freeze for 3 hours or until firm.

Garnish before serving with chocolate covered espresso beans and Ghirardelli chocolate syrup for a yummy treat.  

Coffee Pork Chops 

Yields: 6 servings
6 pork chops
3 teaspoons olive oil
2 mashed cloves of garlic
2 teaspoons minced parsley
150 ml red wine
150 ml strong black coffee
3 teaspoons honey
Salt and pepper, freshly ground, to taste
Juice and grated pulp of one lemon or lime

Put the pork chops inside a large, but low stewpan. Mix the remaining ingredients and pour over the chops. Marinate the chops overnight, stirring occasionally. When ready to cook, remove chops from the stewpan and grill, turning often until uniformly browned. Place chops back in the stewpan and bake in a 400 degree oven for 30 minutes.

Irish Coffee

1 teapsoon of suger
1 jigger of Bushmills Irish Whiskey
2/3 cup of coffee or flavored Irish Creme coffee
1/4 cup of heavy cream, lightly whipped

Prehead the glass with hot water. Dump the water out and add the hot coffee with the teaspoon of suger and stir. Add the jigger of whiskey, and top with the whipping cream. Dark coffee's are best for this recipe.

Spiced Orange Coffee

1 teaspoon fresh, grated orange peel
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
5 whole cloves

Regular amount of your usual coffee or try Swiss Chocolate Orange flavored coffee. Add the above ingredients together and brew as normal. Place a slice of orange at the bottom or your cup. Pour in coffee and add suger and cream to taste. Top with whipping cream and sprinkle with a dash of nutmeg and cinnamon if so desired.

Mint Cocoa Coffee

1 ounce of chocolate mint liquear
Dash of shaved chocolate
Whipping cream (optional)
Regular coffee or try Dutch Chocolate Decaf flavored coffee

Brew your regular coffee, add the 1 ounce of liquear into your cup. Add some whipping cream if desired and sprinkle with shaved chocolate.

Coffee Milkshakes

1 pint of coffee ice cream
2 teaspoons finely ground coffee
1/2 cup light rum (optional)
4 to 6 scoops vanilla ice cream
Instant coffee powder

Spoon coffee ice cream into blender. Add rum and finely ground coffee. Blend on high until creamy smooth. Pour into tall glasses, adding a scoop of the vanilla ice cream to each glass. Sprinkle lightly with instant coffee powder.

Frosty Mochas

1 cup of freshly brewed coffee
1 pint of vanilla ice cream, softenend
6 tablespoons of chocolate syrup
1 cup prepared cold coffee

Blend hot coffee and chocolate syrup in blender. Blend until smooth. Cool the mixture to room temperature. Pour the mixture into a medium bowl. Add the softened ice cream and cold coffee. With a rotary beater, beat until smooth. Spoon into tall glasses and serve immediately.

Nogged Coffee

1 cup of coffee or try Pumpkin Spice flavored coffee
1 egg yoke
1/2 cup of cream
Dash of nutmeg

Beat the suger and egg yoke together. Place cream in a saucepan and heat over low setting, do not burn. Wisk the egg mixture into the warmed cream, heat until hot. Add coffee to mugs and top with the cream mixture. Garnish the coffee with nutmeg.