BAILEYS SPICED COFFEE
Provided by Food Network
Yield 1
Number Of Ingredients 4
Steps:
- Layer Belle de Brillet (pear flavored liqueur) first.
- Then top with Baileys Coffee Irish Cream.
- Garnish with nutmeg, a grind of 4 seasoned peppers and enjoy.
SPICED COFFEE FRAPPE
Steps:
- Add the coffee cubes, milk, sugar and hazelnut spread to a blender and buzz until smooth. Add the ginger and spices and blend until a little more until combined. Pour into 4 glasses. Grate fresh nutmeg on top.
SPICED GINGER COFFEE
Our Test Kitchen shows how you can enjoy the flavor of gingerbread around the clock with this unique coffee recipe!
Provided by Taste of Home
Time 5m
Yield 15 servings (2/3 cup molasses mixture).
Number Of Ingredients 7
Steps:
- In a small bowl, combine the molasses, brown sugar, ginger and cinnamon., For each serving, place 2 teaspoons molasses mixture in a mug. Add 1 cup hot coffee; stir until combined. Serve with milk, whipped cream and cinnamon if desired. , Cover and store remaining molasses mixture in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
MASALA COFFEE (SPICED COFFEE)
Make and share this Masala Coffee (Spiced Coffee) recipe from Food.com.
Provided by Dancer
Categories Beverages
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine water and milk in a saucepan and bring to a boil.
- Add cinnamon, cardamom pods, sugar and coffee into boiling liquid in saucepan.
- Stir a few times and boil over medium heat 3 to 4 minutes.
- Make sure it does not boil over.
- Strain coffee through cheesecloth into another pan.
- Place coffee over heat and bring to a boil.
- Pour coffee between two pans until thick and creamy.
- Serve in cups immediately.
Nutrition Facts : Calories 190.7, Fat 6.7, SaturatedFat 4.2, Cholesterol 25.6, Sodium 93.4, Carbohydrate 27.5, Sugar 18.9, Protein 6
SPICED COFFEE
I've found that those who aren't necessarily coffee fans often change their tune when they get a whiff of this chocolaty coffee drink. I like to serve up a big batch at parties. -Joanne Holt, Bowling Green, Ohio
Provided by Taste of Home
Time 2h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine coffee, sugar, chocolate syrup and extract. Place cinnamon sticks and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to slow cooker. Cook, covered, on low 2-3 hours., Discard spice bag. If desired, serve coffee with cinnamon sticks.
Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein.
HOLIDAY SPICED COFFEE
Steps:
- Add the ground coffee and pumpkin pie spice to the coffee filter of a drip coffee maker. Add 6 cups of water to the machine. Add the strips of orange zest to the empty carafe.
- Brew according to the manufacturer's instructions. The orange zest should stay in the carafe as the cups are filled.
SPICED COFFEE
A deliciously spiced coffee which enhances the coffee drinking experience, and is therefore particularly welcome when you're aiming to reduce the calories in your daily diet. Because it has no milk, it has NO fat and, at 17 calories, it is super-low in calories. Compare that with a creamy cappuccino! Adapted from Australian chef flip shelton's 'green: modern vegetarian recipes', and posted for the post-ZWT Healthy for the Holidays Challenge! When I make this next time, I'm going to try it without the fennel seeds and with a tablespoon of orange juice.
Provided by bluemoon downunder
Categories Beverages
Time 8m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a small (1 mug or 2 cup size) coffee plunger.
- Add boiling water and allow to stand for 5 minutes before pouring.
HOT GINGER COFFEE
I like to sit by the fire and sip this coffee on a cold winter day. It's a wonderful warmup after shoveling snow, skiing, skating or snowmobiling. -Audrey Thibodeau, Gilbert, Arizona
Provided by Taste of Home
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Combine the coffee, orange zest, ginger and cinnamon. Place in a coffee filter and brew with the cold water according to manufacturer's directions. , Pour into mugs; if desired, garnish with whipped cream, cinnamon sticks and orange zest.
Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
SPICED MOROCCAN COFFEE
This recipe makes a large batch of Moroccan coffee and serves up to four large mugs. It is difficult to scale the recipe down because the spice measurements are fairly small. If you can reliably measure tiny amounts of spices, then you can adjust the recipe to your desired volume freely.
Provided by Sean Brennan
Categories Drinks
Time 11m
Number Of Ingredients 8
Steps:
- Start by preparing your coffee as you normally would for brewing a regular cup of French press coffee. Grind dark roast coffee on a coarse setting.
- If you have a spice grinder, use it to grind the spices. Otherwise, measure pre-ground spices and add them to the French press with the coffee.
- In a small saucepan, pour enough milk for the desired number of cups. The amount is entirely up to you.
- Heat the milk on low until it's hot but not boiling.
- Pour between 180 g and 200 g of boiling water over the coffee-spice mixture. Start a timer.
- Wait 1 minute before pouring the remaining water up to a total of 900 g (32 oz).
- After 4 minutes, press the plunger on the French press with even pressure. Try to move the plunger slowly and smoothly. Be sure not to press the coffee and spices into the bottom of the French press, as doing so will produce bitter, harsh coffee.
- Decant the coffee into mugs and add hot milk to taste. You can also add sugar to taste, although we recommend trying it without sugar first. There are so many flavors present in the cup that even people who regularly take their coffee with sugar often drink Moroccan coffee without it.
Nutrition Facts : Calories 5 kcal, ServingSize 1 serving
COFFEE SPICE RUB FOR STEAK
Make and share this Coffee Spice Rub for Steak recipe from Food.com.
Provided by queenbeatrice
Categories < 15 Mins
Time 5m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 10
Steps:
- Store in airtight container, until ready to use.
- Rub well into meat and cook.
GINGER SPICE COFFEE - QISHR
Ginger coffee hails from Yemen and rivals any flavored coffee that comes from the coffee shops. It is sweetened with sugar and ground ginger is added. I have added other spices that I enjoy.
Provided by Annacia
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In an ibrik or small saucepan combine all ingredients.
- Bring to a boil and remove from heat.
- Once the coffee stops bubbling, place back onto stove.
- top and allow to come to a boil.
- Remove from heat and repeat.
- Serve in demitasse cups, being sure to allow the coffee to sit for a minute before serving to allow the grinds to fall to the bottom.
Nutrition Facts : Calories 18.5, Sodium 3, Carbohydrate 4.7, Fiber 0.1, Sugar 4.2, Protein 0.1
PUMPKIN-SPICED IRISH COFFEE
Unless I can basically put a wedge of pumpkin pie from my Thanksgiving leftovers into the blender and stir it into hot coffee, it's likely not "pumpkin spice" enough for me! I took the heart of my pie filling recipe and converted it into a mix I keep in the fridge. I just spoon a few tablespoons into a cup with searing hot coffee and foamed hot milk for a latte that feels homemade and has such a clear, deep flavor.
Provided by Alex Guarnaschelli
Categories beverage
Time 15m
Yield 2 to 4 drinks
Number Of Ingredients 12
Steps:
- If the pumpkin spice mixture is not warm, heat it in a small saucepan or microwave. In a small saucepan, heat the milk over medium heat, whisking as it heats, until it simmers and becomes foamy, 3 to 4 minutes. (Alternatively, microwave the milk until it's hot and then whisk.) Add the warm pumpkin spice mixture into the warm milk and continue to whisk until frothy.
- To serve, divide the hot coffee and whiskey between two tall heat-resistant glasses or mugs. Divide and stir the pumpkin-milk mixture into the glasses, stirring to keep the foam up, until smooth. Top with whipped cream and a dusting of cinnamon.
- Make the pumpkin mix: In a medium saucepan, whisk together the pumpkin puree, milk, sugar, molasses, pumpkin pie spice and salt. Mix until thoroughly combined. Bring to a simmer over medium heat, stirring, 2 to 3 minutes. If not using immediately, transfer to a storage container and refrigerate for up to 1 week.
SPICED COFFEE COCKTAIL
Steps:
- Mix the sugar, chile powder, smoked paprika and salt together in a small plate. Dip the rims of four glasses in water, then in the spice mixture to coat.
- Fill the glasses with ice, then divide among them the coffee and vodka. Top with the cherry cola. Garnish each with a Luxardo cherry.
BILLY'S FAVORITE GINGERBREAD SPICED COFFEE SYRUP
This is a delightful spicy syrup that you can use to spice up coffee, tea, apple cider, you name it, it's all good! Add a tablespoon to your favorite beverage, or use it in whipped cream, or brush it on cakes. Drizzle it on yogurt, oatmeal, or pancakes - the possibilities are endless!
Provided by BILLY B HILLBILLY
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 52m
Yield 16
Number Of Ingredients 9
Steps:
- In a saucepan over medium-high heat, combine water, sugar, and honey. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer cheesecloth.
Nutrition Facts : Calories 55.5 calories, Carbohydrate 14.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 1.5 mg, Sugar 13.6 g
QISHR (YEMENI SWEET GINGER COFFEE) RECIPE
Steps:
- In a traditional ibrik or small saucepan combine all ingredients.
- Bring the mixture to a boil and remove from heat.
- Once the coffee stops bubbling, place it back onto stovetop and allow to come to a boil once more. Remove from heat and repeat. Serving and Presentation Tips: For a traditional presentation, serve the ginger coffee in small demitasse cups . The drink is meant to be enjoyed in small sips. Be sure to allow the coffee to sit in the cups for at least a minute before serving to allow the grinds to fall to the bottom. Cook's Note: If the coffee has too much of a ginger taste for your preference, you can add 1/2 teaspoon cinnamon or a cardamom pod during cooking.
Nutrition Facts : Calories 74 kcal, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 11 mg, Sugar 17 g, Fat 0 g, ServingSize 1 cup (1 serving), UnsaturatedFat 0 g
MOROCCAN SPICED COFFEE OR ESPRESSO
Steps:
- Gather the ingredients.
- Place all ingredients into a coffee grinder and process.
- The spiced coffee is best used immediately. If you don't need all of it, store the spiced ground coffee in a light-proof, airtight container.
- Use the spiced ground coffee, 1 to 2 tablespoons of the mixture per serving. Note: Ground spices may clog the filter basket in electric espresso makers, so other brewing methods are preferred, such as a French press, pour over, or drip coffee machine.
- Serve the spiced coffee black, or with sugar and hot milk as desired.
Nutrition Facts : Calories 67 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 0 g, Sodium 8 mg, Fat 1 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
MOROCCAN COFFEE WITH SIX FRAGRANT SPICES
A jolt of Moroccan coffee with warming spices might just put body and soul back together at any time you like. I use double the amount of the spices. Use the amount that will best suit your taste.
Provided by Annacia
Categories Beverages
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the spices with the coffee beans in a grinder and whirr until the beans are finely ground.
- Bring 4 cups of water to boil.
- Put some milk-a cup or more-in a small saucepan over a low flame to heat. Do not let it come to a boil.
- If you are making the coffee in a filtered maker: Pour the coffee mixture into the paper-lined brewing cup. Pour about 2 ounces of boiling water over the coffee to allow the grounds to "bloom." Then slowly add the rest of the water, allowing it to drip through the grounds into the pot below.
- Or (for Mikekey) if you are using a French press: Put the coffee and spice mixture in the bottom of the press pot. Pour in the requisite amount of boiling water, put the top in place and let the mixture steep for 4 to 5 minutes. Press the plunger down.
- Pour the spiced coffee into cups and add hot milk (and sugar) if desired. Serve at once.
COFFEE-SPICE SHORTBREAD WITH CRYSTALLIZED GINGER
Provided by Janet Taylor McCracken
Categories Coffee Bake Christmas Kid-Friendly Low Cal Cinnamon Christmas Eve Cardamom Bon Appétit Small Plates
Yield Makes 24
Number Of Ingredients 14
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325°F. Mix flour, brown sugar, ground coffee, ginger, cinnamon, cardamom, and salt in processor 5 seconds. Add butter; using on/off turns, process until moist clumps begin to form. Gather dough into ball. Divide dough equally between two 9-inch- diameter tart pans with removable bottom. Press dough firmly and evenly onto bottom of each tart pan.
- Bake shortbread 25 minutes. Reverse position of pans and continue to bake until shortbread is golden brown and firm around edges but center is still just slightly soft, about 20 minutes longer. Cool shortbread in pans 5 minutes. Remove pan sides. Cut warm shortbread in each pan into 12 wedges. Cool completely.
- Mix powdered sugar, 2 teaspoons water, and vanilla in small bowl, adding more water by 1/4 teaspoonfuls, if necessary, for spreadable glaze. Using offset spatula, spread glaze thinly over cookies, leaving 1/2- inch border at edges. Sprinkle crystallized ginger over. Let stand until glaze is set, about 1 hour. Do ahead can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.
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