Home Coffee Reviews Coffee Drinks Coffee Search Coffee By Region Coffee Terms Coffee History Quick Search GO Featured Coffee JavaBerry Black Estate Reserve, Kona, Hawaii See Review Contact Form Name Note Coffee Drinks Submit your recipe Non-Alcoholic / Alcoholic Coffee Chill 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. Glacial Mystery 1 cup freshly brewed coffee 1/4 cup sugar 1/4 cup brown sugar 1/2 teaspoon almond extract Dissolve regular and brown sugar in the coffee while still hot. Let cool. Add almond extract. and pour mixture into metal tray or bowl. Freeze until almost hard. Beat well, and freeze again to sherbet consistency. Turn into sherbet. L'Grande Java Especial 4 teaspoons chocolate syrup 1/2 cup heavy cream 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 tablespoon sugar 1-1/2 cups extra-strength hot coffee Put 1 teaspoon chocolate syrup into each of 4 small cups. Combine cream. 1/4 teaspoon cinnamon, nut meg and sugar. whip. Stir remaining 1/2 teaspoon cinnamon into hot coffee. Pour coffee into cups. Stir to blend with syrup. Top with whipped cream. The Soda Ice Cream Delight 1/2 cup hot water coffee 8 teaspoons finely ground 2 cups milk 4 scoops chocolate ice cream 1 quart club soda Sweetened whipped cream or prepared whipped topping Place hot water in a medium-sized pitcher. Stir in coffee. finely ground into a powder texture, until dissolved. Stir in milk. Place 1 scoop or ice cream in each of 4 ice cream soda glasses. Pour coffee/milk mixture equally into each glass. Fill glasses almost to brim with club soda. Top with sweetened whipping cream or prepared whipped topping. Coffee Delight 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. Icy Mocha 1 cup freshly brewed coffee 6 tablespoons chocolate syrup 1 pint vanilla ice cream, softened 1 cup prepared cold coffee Place hot coffee and chocolate syrup in blender container. Blend until smooth. Cool to room temperature. Pour into a medium howl. Add softened ice cream and cold coffee. With rotary beater, beat until smooth. Spoon into tall glasses, and serve immediately. Coffee Cream de Almond 2 teaspoons finely ground coffee 1/4 cup skim milk 2 egg whites 1/2 teaspoon salt Low-calorie sugar substitute (equal to 1/4 cup sugar) 1/8 teaspoon almond extract 1/4 cup finely chopped almonds 4 ounces non dairy whipped topping, thawed Dissolve finely ground coffee in milk. Beat egg whites with salt until foamy. Gradually beat in sugar substitute until mixture forms stiff. shiny peaks. Blend in coffee/milk mixture, almond extract and chopped almonds. Fold in dietetic whipped topping. Spoon into individual parfait glasses; garnish with additional chopped almonds if desired. freeze until firm. Alcoholic / Non-Alcoholic Chocolate Coffee To one cup freshly brewed coffee add 1 ounce Chocolate Mint Liqueur. Top with whipped cream and shaved chocolate. Mint Mocha 1 cup cold coffee 1 pint chocolate ice cream 1/4 cup creme de menthe Very thin chocolate-mint wafers Combine coffee, ice cream, and creme de menthe in blender container. Blend on low speed. Spoon into sherbet or wine glasses, and garnish each serving with a chocolate mint wafer. Coffee Sodas 1 pint coffee ice cream 2 tablespoons finely ground coffee 1/2 cup light rum 4 to 6 scoops vanilla ice cream Instant coffee powder Spoon coffee ice cream into blender container. Add rum and coffee that has been finely ground to a powdery texture. Blend on high speed until creamy smooth. Pour into tall glasses, adding a scoop of vanilla ice cream to each glass. Sprinkle lightly with instant coffee powder. Serve with long-handled spoons and soda straws. Java 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. Keoke Coffee 3/4 Oz. Brandy 3/4 Oz. Kahlua Coffee Whipped Cream Float Irish Coffee 1-1/2 Oz. Irish Whiskey 2 Cubes Of Sugar Coffee Whipped Cream Float Nutty Irishman 3/4 Oz. Baileys Irish Cream 3/4 Oz. Frangelico Coffee Whipped Cream Float Jamaican Coffee 3/4 Oz. Tia Maria 3/4 Oz. Gold Rum Coffee Whipped Cream Float Derby Coffee 1-1/2 Oz. Fine Kentucky Bourdon Dash Of Spearmint Schnapps Coffee Whipped Cream Float Garnish Rose Petal And Spearmint Leaf Kilted Coffee 1 Oz. Drambuie 1/2 Oz. Mandarin Napoleon Coffee Whipped Cream Float Coffee Mist 1 Oz. Irish Mist 1/2 Oz. Sheridan's Coffee Float 1 Oz. Guinness Stout Whipped Cream Float
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