Cinnamon Orange Iced Coffee Food

ORANGE SPICE ICED COFFEE

Steps:

• In a small saucepan over medium heat, stir together the sugar and water. Using a paring knife, peel two large (about 2 - 3 inches long) strips of peel from a fresh orange. Be careful to avoid the bitter pith (the white part) as much as possible. Add the orange peel, cinnamon stick, cloves, and nutmeg, to the sugar-water mixture and bring to a boil. Reduce heat and simmer for fifteen minutes, stirring occasionally. Remove from heat and allow to cool completely. Pour syrup over a sieve into a small bowl or jar and discard solids.
• Keeps refrigerated in an airtight container for up to two weeks.
• Fill a 12 ounce or larger glass with ice. Pour coffee concentrate and syrup over ice, stir in cream, if using. Top with orange zest and a dash of cinnamon. Serve with a straw.

WARM CINNAMON-ORANGE CIDER

Steps:

• Heat apple cider, orange juice, candies and allspice to boiling; reduce heat. Cover and simmer 5 minutes.
• Remove allspice. Stir in honey. Serve warm.

BREWED ORANGE CINNAMON COFFEE

Steps:

• Blend coffee and dry ingredients in a blender.
• Blend in flavoring and extracts.
• Scrape sides and blend 15 seconds more.
• Makes one 8-cup pot.
• Add sugar/sweetener and/or creamer as desired.
• To give as a gift: Place coffee mix in a filter. Place filter on a square of plastic wrap. Draw together with a ribbon.

CINNAMON DOLCE ICED COFFEE

Steps:

• Add all ingredients to a small saucepan and set over medium heat. Cook, stirring occasionally, until heated through and the sugar has dissolved, about 5 minutes. Remove from heat and let sit for 15 minutes. Remove cinnamon stick. Keeps refrigerated in an airtight container for up to 1 week.
• Fill a tall glass with ice cubes. Add coffee concentrate, 2 tablespoons of cinnamon dolce syrup (add less or more depending on your preference), and half and half to desired point of creaminess. Drop in a straw and serve.

ICED ORANGE COFFEE

Steps:

• Place the orange peel,water and sugar in a saucepan.
• Boil for 5 minutes.
• Remove the peel and let the syrup cool.
• Mix the orange juice with the coffee and syrup.
• Add the whipping cream.
• Pour over crushed ice in tall glasses.

ORANGE-CINNAMON COFFEE

Steps:

• Stud the strip of orange peel with whole cloves, 2 inches apart. In a copper saucepan, place the orange peel, cinnamon sticks, and both liqueurs. Warm them, then stick the end of the orange peel with a fork and hold it up over the pan. Light the liqueur on fire, then using a small ladle, pour the liqueur over the orange peel starting at the top. Let the liqueur drizzle down, spiraling down into the pan. Continue ladling for a few minutes. Douse the flame with a little coffee. Place the orange peel and cinnamon sticks on a side plate. Divide the liquid into 2 glasses, then top them off with more coffee. Garnish with whipped cream and the reserved cinnamon sticks.

ICED CINNAMON COFFEE

Steps:

• Pour hot coffee over cinnamon pieces; cover and let stand about 1 hour.
• Remove cinnamon and stir in cream.
• Chill thoroughly.
• Stir in coffee syrup.
• To serve, pour into ice-filled glasses.
• If desired, top with sweetened whipped cream and sprinkle with ground cinnamon. Use cinnamon sticks as stirrers.