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Café Au Lait - 1/3 cup Steamed Milk, 2/3 cup Hot Coffee, Ground Cinnamon. Pour the coffee into a cup. Steam the milk and add it to the coffee, leaving the milk foam on top. Sprinkle some cinnamon on top. One of the most commonly-known and most popular coffee drinks!

Cafe Au Lait Luzianne - 2 cup Milk, ½ cup Heavy cream, 6 cup Louisiana coffee w/chicory. Combine milk and cream in saucepan; bring just to a boil (bubbles will form around edge of pan), then remove from heat. Pour small amount of coffee in each coffee cup. Pour remaining coffee and hot milk mixture together until cups are ¾ full. (Skim milk can be substituted for milk and cream for those who are counting calories.)

Cafe Au Vin - 1 cup Cold strong French roast coffee, 2 tbsp. Granulated sugar, dash Cinnamon, 2 oz Tawny port, ½ tsp. Grated orange peel. Combine ingredients and mix in a blender cup at high speed. Pour into chilled wine glasses.

Café Brûlot – 4 cloves, ½ cinnamon stick, 1 Tablespoon light-brown sugar, ¼ cup brandy, 2 cups hot freshly made coffee, Strip of Lemon Peel, Strip of orange peel. In a bowl, put cloves, lemon and orange peel, cinnamon and sugar. In a ladle, warm brandy; light it and pour into bowl. Stir until sugar has dissolved. Slowly pour in hot coffee, stirring constantly. Ladle into warmed cups and serve. Serves 4.

Cafe Con Miel - 2 cup Prepared coffee, ½ cup Milk, 4 tbsp. honey (more or less to taste), 1/8 tsp. Cinnamon, Dash nutmeg or allspice, Dash vanilla. Heat ingredients in a saucepan, but do not boil. Stir well to combine. Serve as a light dessert.

Cafe De Olla - 8 cup Water, 2 small Cinnamon sticks, 3 Whole cloves, 4 oz Dark brown sugar, 1 Square semisweet chocolate or Mexican chocolate, 4 oz Ground coffee. Bring the water to a boil, the add the cinnamon, cloves, sugar, and chocolate. When the liquid comes to a boil again, skim off any foam. Reduce the heat to low and make sure the liquid does not boil. Add the coffee, and let it steep for 5 minutes. Serve the coffee in an earthenware pot with a ladle.

Café d'Orange – 4 oz. Hot Coffee, 1 oz. Mandarine Napoléon, ½ oz. Cointreau, ½ oz. Cognac. Pour cognac and liqueurs into Irish coffee glass. Add coffee. Top with whipped cream and garnish with finely chopped orange rind.

Cafe Latte Slush - 1/2 to 3/4 cup sugar, 2 cups strong brewed Espresso coffee, 2 cups milk or half-and-half divided, Garnish: whipped cream and chocolate syrup. COMBINE sugar and hot coffee in a large mixing bowl, stirring until sugar dissolves; stir in 1 cup milk. Cover and freeze 8 hours. LET thaw slightly in refrigerator; add remaining 1 cup milk. Beat at medium speed with an electric mixer until smooth. Garnish, if desired. Serve immediately.  Substitute fat-free milk or fat-free half-and-half for regular milk or half-and-half if desired.

Cafe Mocha (non-alcoholic) - 1 oz. chocolate syrup, 1 shot espresso, milk, whipped cream, chocolate sprinkles. Mix syrup and espresso, then fill the remainder of the cup with foamed milk and top with whipped cream and chocolate sprinkles.

Café Mocha – 1 oz. Crème de Cacao (Brown), 1 oz. Kahlua, rest Hot Coffee. Pour liqueurs into a cup. Fill the rest of the cup (about 6 oz.) with coffee. Top with whipped cream and add brown sugar to your taste.

Café Mocha (non-alcoholic) - 1/3 cup Milk, 2/3 cup Hot Coffee, 2 tbsp.

Cafe Remy - Amaretto coffee beans, 1 tbsp. Vanilla extract, 1 tsp. Almond extract, 1 tsp. Cocoa powder, 1 tsp. Sugar. Brew coffee. Add flavorings, 1 tsp. chocolate and sugar per cup. Garnish with whipped cream, chocolate and red candy sprinkles, and a chocolate-covered strawberry on top.

Cafe Royal - 1 demitasse strong hot coffee, 1 lump sugar, 1 ½ ounces brandy. Hold a teaspoon over the coffee cup and place the sugar and brandy in the spoon. Light the brandy; when the flames begin to die down, pour into coffee.

Cafe Speciale - 4 tsp. chocolate syrup, 1/2 cup heavy cream, 3/4 tsp. cinnamon, 1/4 tsp. nutmeg, 1 tablespoon sugar, 1-1/2 cups extra-strength hot coffee. Put 1 tsp. chocolate syrup into each of 4 small cups. Combine cream. 1/4 tsp. cinnamon, nut meg and sugar. whip. Stir remaining 1/2 tsp. cinnamon into hot coffee. Pour coffee into cups. Stir to blend with syrup. Top with whipped cream. Serves 4.

Café Vienna – 2 cups (Viennese/dark roast) coffee, ½ cup Whipped Cream, Ground Cinnamon. Pour coffee in 2 cups. Top with whipped cream and some cinnamon or nutmeg. Serves 2 persons.

Caffè di Amaretto – 1 cup Hot Coffee, 1 oz.  Amaretto. Put sugar in bottom of Irish coffee glass that has had its rim moistened and dipped in cinnamon sugar. Add brandy and liqueurs. fill 3/4 full with freshly brewed coffee. Top with whipped cream, toasted almond slices and a cherry.

Cajun Coffee - 3 cup Hot Strong Coffee, 6 tbsp. Molasses, 6 tbsp. Dark Rum (If Desired), Whipped Cream, Nutmeg (Freshly Ground). Combine coffee and molasses in a saucepan. Heat, stirring, until molasses is dissolved and coffee is very hot. Do not allow to boil. If desired place 1 tbsp. rum in each mug. Add coffee. Top with whipped cream; sprinkle with nutmeg. Do not stir before drinking.

Canadian Coffee - ¼ cup pure Maple syrup, ½ cup Rye (or Canadian) whiskey, 3 cups of hot, black, double strength coffee, (and for topping) ¾ cup whipping cream and 4 tsp. pure Maple syrup. To make topping, whip cream with maple syrup just up until soft mounds form and set it aside. Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee. Makes 4 servings.

Canalua Coffee - 1 shot of Brazilian cachaça, 1 shot of Kalua liquor, 3 shots of hot coffee with sugar, milk cream. Pre-heat an old fashion glass in hot water. Assemble the drink carefully. First put the cachaça, then the liquor and the coffee at last. Put the cream on the top, decorate with a strawberry, a mint cookie and a mint branch. Serve hot.

Cappuccino Royale - ½ cup Half-and-half, ½ cup Freshly brewed espresso, 2 tbsp. Brandy, 2 tbsp. White rum, 2 tbsp. Dark Crème de Cacao, Sugar. Whisk half-and-half in heavy small saucepan over high heat until frothy, about 3 minutes. Divide espresso coffee between 2 cups. Add half of brandy and Crème de Cacao to each cup. Rewhisk half-and-half and pour into cups. Sweeten to taste with sugar.

Cappuccino Shake - ¼ peeled orange, ¼ cup cooled espresso, 1 ½ cups chocolate ice cream, 6 tbsp. orange juice, ¼ cup whole milk. Coarsely chop the orange and combine it with the espresso, ice cream, orange juice, and milk in the blender. Blend until just smooth.

Capriccio – 1 tbsp. Sugar, 1 oz. Amaretto, ½ oz. Brandy, ½ oz. Crème de Café, rest Hot Coffee. Pour liqueurs and syrup into Irish coffee glass, and fill with coffee. Top with whipped cream and garnish with shaved chocolate and a cherry.

Cardamom-spiced Coffee - ¾ cup Ground Coffee, 2 2/3 cup Water, Ground Cardamom, ½ cup Sweetened Condensed Milk. Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Pour into 4 cups. To each serving, add a dash of ground cardamom and about 2 tablespoons of the condensed milk; stir to blend.

Chocolate Almond Coffee - 1/3 cup Ground coffee, ¼ tsp. Freshly ground nutmeg, ½ tsp. Chocolate extract, ½ tsp. Almond extract, ¼ cup Toasted almonds, chopped. Process nutmeg and coffee, add extracts. Process 10 seconds longer. Place in bowl and stir in almonds. Store in refrigerator. Makes 8 six ounce servings. To brew: Place mix in filter of an automatic drip coffee maker. Add 6 cups water and brew.

Chocolate Coffee Kiss - 1 ½ oz. Chocolate Syrup, ¾ oz. Coffee Liqueur, ¾ oz.

Chocolate Mint Coffee - 1/3 cup Ground coffee, 1 tsp. Chocolate extract, ½ tsp. Mint extract, ¼ tsp. Vanilla extract. Place coffee in a blender or food processor. In a cup, combine extracts. With processor running, add extracts. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator. Yield: mix for eight 6-ounce servings

Chocolate Mint Coffee Float - ½ cup Hot coffee, 2 tbsp. Crème de Cacao liqueur, 1 Scoop Mint chocolate chip ice cream. For each serving combine ½ cup coffee and 2 tablespoons liqueur. Top with scoop of ice cream.

Chocolate Monkey - Blender, 2 scoops plain coffee ice cream, 3 tablespoons chocolate syrup, one banana (or a shot of banana flavored syrup or liqueur), one shot espresso, one shot kahlua (optional). Blend all ingredients together & enjoy!

Coconut Coffee - 2 cup Half-and-half, 15 oz Can cream of coconut, 4 cup Hot brewed coffee, whipped cream. Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly. Stir in coffee. Serve with sweetened whipped cream.

Coffee ala Choccolata - To one cup freshly brewed coffee add 1 ounce Chocolate Mint Liqueur. Top with whipped cream and shaved chocolate. Serves 1.

Coffee Cola Float - 2 cups chilled extra strength coffee, 2 cups (1 pint) coffee ice cream, 2 cups (16 oz.) cola. Fill each of 4 glasses with ½ cup of coffee. Scoop ½ cup of ice cream into each glass and top with ½ cup cola.

Coffee Frappe - 1/2 cup extra-strength cold coffee, 1 cup light rum, 3 egg yolks, 6 tablespoons granulated sugar, 4 tablespoons whipped cream. Combine egg yolks and granulated sugar. Beat until frothy. Combine coffee and rum and add to sugar mixture, blending well, Pour into ice cube tray and allow to set. Serve in metal goblets, and garnish with whipped cream. Serves 4.

Coffee Frost - 1 cup freshly brewed coffee, 1/3 cup sugar, 1/3 cup brown sugar. Dissolve all sugar in the coffee and cool. Four into a metal tray or bowl and freeze until almost hard. Beat well, and freeze again to sherbet consistency. Turn into sherbet glasses, and top with whipped cream. Serves 4.

Coffee Glace - 1/2 cup extra-strength cold coffee, 1 cup light cream, 3 egg yolks, 6 tablespoons granulated sugar, 4 tablespoons whipped cream. Combine egg yolks and granulated sugar; beat until frothy. Combine coffee and light cream. and whip the mixture until smooth. Add coffee mixture to the sugar mixture, and pour into ice cube fray. Chill until thickened to sherbet consistency. Serve in metal goblets. and garnish with whipped cream. Serves 4.

Coffee Soda - ½ cup coffee, ice, ¼ carbonated water or cola, strip of lemon, lime, or orange peel. Pour coffee over ice and add carbonated water. Garnish.

Creamy Iced Coffee - 1 cup Chilled brewed coffee, made double-strength, 2 tbsp. Confectioners' sugar (rounded tablespoons), 3 cup Chopped ice. Combine the coffee, sugar, and ice, and blend until creamy.

Creamy Irish Coffee - 4 cup Strong fresh coffee, ¼ cup Sugar, ½ cup Irish whiskey, 1 cup Whipping cream, 2 tbsp. Sugar, 2 tbsp. Irish whiskey. Place 4 cups of strong fresh coffee in a saucepan with ¼ cup of sugar, or to taste. Add ½ cup Irish Whiskey and heat thoroughly but do not boil. (Scotch, Bourbon or other whiskeys could be used.) Meanwhile whip 1 cup whipping cream until light. Beat in 2 tbsp. each of sugar and Irish whiskey. Pour coffee into mugs or goblets and pipe or spoon flavored cream on top.

Curaçau Coffee - 1 shot of coffee liquor, 1 shot of curaçau, 1 orange skin. Put, in a small glass, the coffee liquor and the curaçau. Add some ice and shake lightly. Serve with the orange skin.

   

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