This book is a celebration of the flavor of coffee. It joyously explores hundreds of possibilities for hot and cold coffee recipes, simple and complex, sweet and sophisticated. The author’s expertise in blending flavors and aromas into delicious combinations inspires confident experimentation by the reader as well.  as beverages go, coffee is pretty new stuff. Coffee, in the form we know it, has been drunk for only a little under six centuries. Tea, by contrast, goes back a few thousand years, and wine may well be close to five-thousand years old.

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Once discovered though, coffee spread quickly, and today it is just beginning to challenge tea as the most popular beverage in several far-cast nations.  It makes sense then that people are still exploring the taste of coffee and how it gets along with other flavors. There may be rules about which wine to drink with which food but, so far, there are no rules about what to do with coffee. In fact, the tradition of flavoring coffee, or sweetening it, or mixing it with other beverages goes back to the first-time coffee was drunk in the Middle East and Europe.  


To this day, throughout much of the Middle East, coffee is served flavored with cardamom. In Vienna, coffee’s first stop in Europe, shopkeepers served complex coffee drinks which included steamed milk, whipped cream, cinnamon, vanilla, and chocolate.  Probably the one thing most responsible for coffee’s popularity is its gregarious nature: its boisterous flavor and aroma. There aren’t a lot of flavors that coffee doesn’t get along with. The recipe are surprising combination and a delicious drink.  


Chapter 1: Breakfast Recipes



Bavarian with vanilla and coffee 

Cooking time: 25 minutes

Serves: 3


6 egg yolks
120 grams of sugar
50 cl of milk
1 vanilla stick
7 sheets of fish glue
50 cl of cream
1 spoon of freeze-dried coffee
1 spoon of Tia Maria


Prepare the basic cream for the vanilla bavarois.

The basic cream of the cake is prepared like the English cream: stir in a saucepan the egg yolks with the sugar, add the boiling milk flavored with the vanilla bean and heat the mixture.

To check the cream’s cooking point, place it on the wooden spoon and blow it over: the cream is ready if it forms a series of circles.

In a bowl dissolve the lyophilized coffee in 1 tablespoon of boiling water, then add a tablespoon of Tia Maria or another coffee liqueur.

Divide the vanilla cream into two parts, put one half in a 1.5 liter mold and flavor the other half with the coffee mixture, then place it in a pastry pocket with a smooth nozzle.

Dip the nozzle for about 1 cm in the layer of vanilla cream, then press the pocket to let the coffee cream out.

Working in this way you will get a ‘heart’ of coffee cream enclosed in a vanilla wrap, visible when the Bavarian is cut.

Serve the cake, once deformed, with a chocolate sauce, obtained by melting a chocolate glaze in a saucepan with a little cream.




Café Mocha Overnight Oats


Prep Time: 10 minutes

1 serving

Just prep this breakfast in a jar and pop it in the fridge overnight then grab it with a spoon on your way out the door. Yes, please! So easy and full of nutrition…


·         2 shots of espresso

·         1 cup of rolled oats

·         ¾ cup of almond milk

·         2 tablespoons of cocoa powder

·         1 ½ tablespoons of maple syrup 


Place all of the ingredients in a jar and mix well.

Place in the fridge.

Grab it out in the morning and enjoy!















Espresso Martini



Prep Time: 5 minutes

2 servings


·         6 oz. of coffee infused vodka

·         1 oz. of espresso coffee

·         1 oz. Kahlua

·         6 coffee beans

·         Ice 


Use a cocktail shaker.

Add in the vodka with some ice.

Next, gently add Kahlua and then coffee.

Slowly stir.

Prepare martini glasses.

Strain your martini into the glasses and garnish with coffee beans.

Spanish Coffee



Prep Time: 5 minutes

2 serving


·         4 oz. of hot coffee

·         1 oz. Cointreau liqueur

·         ¾ oz. brandy

·         ½ oz. Tia Maria

·         1/8 cup of sugar

·         1 lemon wedge

·         Whipped cream 


Rub the rim of a glass with lemon wedge and dip into the sugar.

Warm the Cointreau.

Pour it into the glass and ignite!

Add the coffee, Tia Maria, and brandy.

Pour whipped cream on top.

Breathe and enjoy!

Cinnamon Coffee Biscuits



Prep Time: 30 minutes

Makes 4


·         2 tablespoons of instant coffee

·         2 large eggs – free range

·         2 ¾ cups of all-purpose flour

·         1 ½ cups of caster sugar

·         ½ cup of shortening

·         ½ cup of butter

·         1 teaspoon of ground cinnamon

·         2 teaspoons of cream of tartar

·         ¼ teaspoon of salt

·         1 teaspoon of baking soda

·         Powdered sugar for coating cookies 


Preheat your oven to 400F.

In a bowl, mix the coffee and eggs. Set aside.

In another bowl, combine the cinnamon, salt, baking soda, cream of tartar and flour.

Set aside.

In a large bowl, pour in the egg mix, shortening, sugar, and butter and beat till fluffy.

Fold in the flour mix.

Grab little pieces of dough and make balls.

Place them onto the greased baking trays.

Bake in the oven for 10 minutes.

Cool and eat!





Chapter 2:  Deeps, Spreads and Souses


Creamy Coffee Sauce


Prep Time: 20 minutes

Severs: 2


·         1 cup of strong brewed coffee

·         1 cup of heavy cream

·         3 egg yolks – free range

·         1 teaspoon of vanilla extract

·         1 cup of sugar



Grab out your heavy bottomed saucepan.

In a heavy bottomed saucepan, add coffee and cream and scald.

Use an electric mixer.

In a bowl, beat sugar and egg yolks together.

Slowly add in the coffee mix and keep mixing.

Pour it back into the pan and watch while it thickens up.

Mix in vanilla.

Cool down and store until needed.


Black Coffee Barbecue Sauce


Prep Time: 30 minutes

Makes about 2 cups


·         ½ cup of brewed coffee

·         ¼ cup red wine vinegar

·         1 cup of ketchup

·         2 tablespoons of dark molasses

·         2 tablespoons of hot dry mustard – use your favorite

·         2 garlic cloves – crushed

·         ¾ cup of brown sugar

·         1 onion – chopped

·         2 tablespoons of ground cumin

·         2 tablespoons of chilli powder

·         2 tablespoons of Worcestershire sauce 


Use a saucepan.

Add in all of the ingredients and simmer.

Stir for about 20 minutes.

Let it cool.

Transfer into the blender and blitz.

When it’s smooth, pop it into a storage container.

You can store this up to two weeks but fresh is always best!


Mocha Fondue


Prep Time: 15 minutes

10 servings


·         8 oz. chocolate chopped

·         1/3 cup of strongly brewed coffee

·         1 can of condensed milk

·         Lots of fresh fruit


Place a heavy saucepan on the stovetop.

Over a low flame, heat the milk and chocolate.

Stir continuously.

Pour coffee in.

Keep stirring until all smooth.

Keep warm while you grab your fondue forks.

Dip the fruit in!

Coffee Caramel Sauce

Prep Time 25 min

Makes:2 cups (250 mL)


1 ½ cups of brown sugar
¼ of cup brewed coffee like Sensations in Compliments Colombia Cartagena Roast 60 mL
¼ of cup whipping cream 35%
2 tbsp of unsalted butter at room temperature
¼ tsp of salt


Place the brown sugar into medium saucepan.

Add in coffee then set over standard heat.

Now cook for 15 min. and without stirring, till sugar has fully melted and mixture has foam-covered.

Take off heat; add in cream, the butter then salt.

Serve sprinkled over desserts.


Coffee Cream Cheese Spread


Prep Time15 min

Serves: 4



6 ounces of softened cream cheese

1?2 teaspoon of coffee granules

1?4 cup of confectioners’ sugar

1?2 teaspoon of hot water



Into a mixing bowl, whisk cream cheese along with sugar.

Dilute the coffee granules into hot water.

Mix the coffee onto the cream of cheese mixture till fluffy and light.





Chapter 3: Main Cources


Vanilla Coffee Apples


Prep Time: 30 minutes

4 servings


·         2 tablespoons of instant coffee granules

·         4 Royal gala apples – cut into slices

·         1 vanilla bean – cut lengthwise

·         1 cup of caster sugar

·         Olive oil cooking spray

·         Yogurt and honey for serving 


Preheat your oven to 390F.

In a large saucepan, combine water, coffee, sugar, vanilla seeds, and bean and simmer over a low flame until sugar dissolves.

Bring to the boil.

Reduce the flame and simmer.

The syrup will thicken.

Take off the heat and set aside.

Turn on the grill.

Spray apples with oil.

Chargrill until golden on both sides.

Place them onto a baking tray lined with baking paper.

Bake until tender.

Serve up with yogurt, honey, and syrup.

So delicious!



Coffee Marinated Steak


Prep Time: 30 minutes

6 servings


·         1 cup of strong brewed coffee

·         2 lbs. boneless sirloin steaks

·         1 cup of soy sauce

·         1 onion – chopped

·         6 tablespoons of butter

·         2 tablespoons of sesame seeds

·         4 garlic cloves – minced

·         2 tablespoons of white vinegar

·         2 tablespoons of Worcestershire sauce



In a small frying pan, toast sesame seeds in butter.

Add garlic and onions in and cook till tender.

In a large bowl, pour in sesame seed mix, vinegar, Worcestershire sauce, and coffee.


Put steak in a sealable plastic bag and add marinade.

Place in the freezer for at least 8 hours.

Prepare grill.

Grill steaks to your liking!

Enjoy…so tasty!



Coffee Roast Pork


Prep Time: 4 hours and 15 minutes

Serves 4


·         3 lbs. of pork roast

·         1 cup of coffee

·         2 onions – sliced

·         1 tablespoon of vegetable oil

·         ¼ cup of soy sauce

·         1 garlic clove – minced

·         2 bay leaves

·         ½ teaspoon of oregano 


Preheat your oven to 300F.

In a large frying pan, heat up the oil and sear both sides of the pork.

Use a roasting pan.

Place one sliced onion on the bottom.

Add all other ingredients in too.

Place the roast on top.

Place the second onion on top of roast.

Place it into the oven, covered.

Bake for about 3 ½ hours.

Baste with juices and liquid every hour.

Let it rest for 10 minutes and serve up hot with lots of delicious roasted vegetables.

Coffee Rice Crispies


Prep Time: 15 minutes

8 servings


·         3 tablespoons of instant coffee granules

·         3 tablespoons of butter

·         6 cups of Rice Krispies

·         4 cups of mini marshmallows

·         ½ cup of chocolate melted 


In a saucepan, combine butter, coffee, and marshmallows and melt over a low flame.

Pour in the Rice Krispies.

Completely coat with marshmallow mix.

Grease a pan.

Grab handfuls of Rice Krispies and press into the pan.

Set in the fridge.

Slice up when cool.



Coffee Cake


Prep Time: 25 minutes

4 servings


·         1 ¼ cups of Quick Baking Mix

·         2 tablespoons of beaten egg – free range, please

·         3 tablespoons of milk

·         3 tablespoons of sugar

·         TOPPING

·         1 ½ teaspoons of all-purpose flour

·         ¼ cup of brown sugar

·         ¼ teaspoon of instant coffee granules

·         ¼ teaspoon of ground cinnamon

·         4 ½ teaspoons of cold butter 


In a small bowl, combine the baking mix and sugar.

In another bowl, whisk the egg and milk.

Mix dry and wet ingredients.

Grease a loaf tin.

Pour in the batter.

In another bowl, mix flour sugar, cinnamon, coffee, and butter.

Combine until crumbly then place it over batter in the loaf tin.

Place into the oven.

Bake at 400F for about 15 minutes.

Serve up hot!










Chapter 4: Desserts


Chilli Chocolate


Prep Time: 5 minutes

3 serving


·         1 tablespoon of dark Italian roast coffee

·         2 squares of Chilli dark chocolate

·         Cream 


Brew the coffee.

Place chocolate squares in the bottom of a coffee mug.

Pour hot coffee over the top of the chocolate.

Stir well.

Add cream on top.

Mmmmm, savour the moment!


















Coffee Truffles


Prep Time: 35 minutes

Serves 5


·         1 teaspoon of instant coffee

·         3 cups of chocolate chips

·         1 can of condensed milk

·         ¼ cup of Kahlua

·         1 tablespoon of butter 

Coating Ingredients:

·         1 teaspoon of instant coffee

·         2 teaspoons of cocoa 


We are going to use the microwave!

Combine milk, coffee, and chocolate in a microwave proof bowl and melt.

Pour Kahlua in and stir.

Place it in the fridge until it’s solid.

Scoop it out making marble sized balls.

Combine instant coffee and cocoa in a zip lock bag and shake.

Place chocolate marbles in the Coffee mix bag and coat.

You can place them in the fridge until you are ready to serve.



Coffee Granita

Prep Time: 24 hours

6 servings


·         2 cups of strong brewed coffee

·         ½ cup of caster sugar

·         1 tablespoon of icing sugar

·         1 ½ cups of double cream

·         Cocoa powder to garnish 


In a jug, mix warm coffee and sugar.

Pour into a container and place it into the freezer.

Freeze overnight.

Break up the ice crystals so it has a rough texture.

Place it back into the freezer.

Grab out a bowl.

In a bowl, whip the cream and sugar.

Fold in the icing sugar and place it in the fridge.

Divide the granita into 6 glasses.

Top with chilled cream.

Sprinkle with cocoa.

Serve up straight away!



Coffee Nut Bars


Prep Time: 40 minutes

12 servings


·         2 tablespoons of instant coffee

·         1 cup of flour

·         1 egg – free range

·         1 tablespoon of hot water

·         ¾ cup of pecans – chopped

·         ½ teaspoon of baking powder

·         1/8 teaspoon of baking soda

·         ½ teaspoon of salt

·         1/3 cup of butter – melted

·         ½ cup of brown sugar

·         ½ cup of caster sugar

·         1 teaspoon of vanilla 


Preheat your oven to 350F.

Dissolve the coffee in a cup.

In a bowl, combine sugars and butter.

Fold in vanilla and eggs.

Next, sift in the flour, baking soda, baking powder and salt.

Add the coffee mix next.

Combine all well.

Spread into an 8×8 pan.

Bake in the oven for 25 minutes.

Let it cool and slice.


Walnut Coffee Strips


Prep Time: 45 minutes

8 servings


·         ¼ cup of instant coffee granules

·         2 ½ cups of Bisquick

·         1 egg free range beaten

·         ½ cup of milk

·         3 teaspoons of butter softened

·         ½ cup of walnuts chopped

·         ¾ cup of dried mix fruit

·         ¼ cup of sugar

·         ½ teaspoon of cinnamon

·         Frosting for drizzling 


In a mixing bowl, combine Bisquick, egg, coffee, and milk to form a dough.

Knead it lightly on a floured surface.

Roll into a rectangle.

In another bowl, combine sugar, cinnamon, and butter.

Spread the mix over the dough.

Next, fruit and nuts go on top.

Gently roll up.

Place it onto a baking tray lined with baking paper.

Bake at 400F for about 20 minutes.

While it is warm, drizzle with frosting and serve up.












Chapter 5: Coffee Drinks


Coconut Milk Latte


Prep Time: 3 minutes

2 serving


·         3 shots of brewed coffee

·         ½ cup of coconut cream

·         A pinch of cinnamon 


Pour it all into a coffee mug and drink up.

You can warm the coconut milk if you wish.

Creamy goodness at its best!


Coffee Frappe


Prep Time: 20 minutes

4 servings


·         7 oz. strong brewed coffee chilled

·         2 tablespoons of hazelnut syrup

·         2 tablespoons of sugar

·         Ice crushed

·         Cream whipped 


In a blender, blitz ice, coffee, syrup, and sugar until smooth.

Pour into a glass.

Pop some cream on top and enjoy!


Non Alcoholic Coffee Egg Nog


Prep Time: 15 minutes

4 servings


·         ¼ cup of ground coffee

·         1 cup of eggnog – warmed

·         ¼ teaspoon of ground nutmeg

·         ½ cup of whipped topping

·         2 tablespoons of sugar 


Brew some coffee.

Add nutmeg.

Add sugar.

Pour in the eggnog and mix.

Divide between 4 cups.

Top with whipped topping yummo!


Creamy Coffee Sodas


Prep Time: 5 minutes

4 servings


·         2 tablespoons of ground coffee

·         1 pint of coffee ice-cream

·         4 scoops of vanilla ice-cream

·         ½ cup of light rum

·         Instant coffee powder 


Place ice-cream in a blender.

Next, add the rum and ground coffee.

Blitz on high until extra creamy.

Scoop some vanilla ice-cream into glasses.

Pour in the creamy rum goodness.

Sprinkle with instant coffee and serve up!


Coffee Fizz


Prep Time: 10 minutes

2 serving


·         1 oz. of coffee liqueur

·         1 oz. of vanilla vodka

·         3 orange wedges

·         4 oz. of ginger ale 


Use a highball glass or some other fancy glass.

Fill it with ice.

Squeeze 1 orange wedge over the ice.

Add the vodka.

Add coffee liqueur.

Pour in the ginger ale.


Add remaining wedges in and serve up!












Coffee breaks are a norm around the world and often we forget what we have along with the cuppa. Crackers and most cakes taste wonderful with tea but what tastes awesome with coffee? Yes, coffee cakes taste awesome with coffee. Coffee cakes make their way along with coffee to the tables and are often the unsung heroes of a coffee break. Not only are the cakes wonderful but they also help bring a snack into the break. Coffee cakes are generally single or double layer that can be baked in under a couple of hours and not very difficult to make. A few fruits, some butter, handful of nuts, a glass of milk and a cup of flour is enough to make a good serving of coffee cake.


They are extremely simple to make and ready to eat right out of the oven with the toppings intact. You can always have a dash of streusel or a whipped cream dressing on top of the cake but most people prefer it plain with the cup of coffee. The coffee cake owes its popularity to its simple taste and easier task of making. In this eBook we will teach you recipes of several coffee cakes made in and around the world. You could be a master baker within days of getting hold of this eBook. So fret no more, go ahead and dazzle your partner over coffee with these tantalizing coffee cake recipes. 


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