Steaming Mocha Coca
Ingredients:
Servings: 2 Cups
2 cups milk
2 tablespoons cocoa
2 tablespoons brown sugar
1 tablespoon ground coffee
1 teaspoon vanilla extract
Directions:
Heat all ingredients in a small saucepan and whisk until steaming.
Strain and pour into 2 mugs.
<a href="http://www.food.com/recipe/steaming-mocha-cocoa-279911?oc=linkback">http://www.food.com/recipe/steaming-mocha-cocoa-279911?oc=linkback</a>
The Ultimate Iced Coffee
Makes 4 large cups
6 cups water
7 T freshly ground coffee
2 tsp vanilla extract
5 tsp brown sugar
Regular, almond, or soy milk for topping
The night before you’re going to serve the coffee, brew the coffee. While still hot, add in the vanilla extract and brown sugar. Fill an ice cube tray with some of the coffee, and freeze overnight. Chill the remaining coffee. In the morning fill each glass with a few cubes and fill 3/4s of the way with coffee. Top with regular, almond, or soy milk- or enjoy black!
Makes 4 large cups
6 cups water
7 T freshly ground coffee
2 tsp vanilla extract
5 tsp brown sugar
Regular, almond, or soy milk for topping
The night before you’re going to serve the coffee, brew the coffee. While still hot, add in the vanilla extract and brown sugar. Fill an ice cube tray with some of the coffee, and freeze overnight. Chill the remaining coffee. In the morning fill each glass with a few cubes and fill 3/4s of the way with coffee. Top with regular, almond, or soy milk- or enjoy black!
My Ultimate Iced Coffee
Serves: 1
Ingredients:
strong black coffee
sweetened condensed milk
to serve:
coffee ice cubes
Instructions:
Allow the coffee to come to room temperature.
Fill a glass with coffee ice cubes and pour in the coffee.
Pour in a generous amount of sweetened condensed milk, stir and serve.
Serves: 1
Ingredients:
strong black coffee
sweetened condensed milk
to serve:
coffee ice cubes
Instructions:
Allow the coffee to come to room temperature.
Fill a glass with coffee ice cubes and pour in the coffee.
Pour in a generous amount of sweetened condensed milk, stir and serve.
Dole Whip
Ingredients;
2 20 ounce cans Dole crushed pineapple with juice
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1 and 1/2 cups heavy whipping cream, whipped
Directions:
Drain pineapple; reserve 2 tablespoons juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container; cover and blend until smooth.
Pour into two 1-quart freezer zipped bags and store bags flat in freezer.
Freeze 1-1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended, in large bowl.
Return to freezer until completely frozen, about 1 hour.
http://www.magicalrecipes.net/mrpages/aloha-isle/dole-whip-recipe.aspx
Ingredients;
2 20 ounce cans Dole crushed pineapple with juice
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1 and 1/2 cups heavy whipping cream, whipped
Directions:
Drain pineapple; reserve 2 tablespoons juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container; cover and blend until smooth.
Pour into two 1-quart freezer zipped bags and store bags flat in freezer.
Freeze 1-1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended, in large bowl.
Return to freezer until completely frozen, about 1 hour.
http://www.magicalrecipes.net/mrpages/aloha-isle/dole-whip-recipe.aspx
Vanilla Coffee Syrup
2.5 c. water
1 2/3 c. sugar (we use organic but white will do)
5 t. real vanilla
Measure water into a small saucepan and bring to a boil. Carefully stir sugar into boiling water; reduce heat and simmer for 5 minutes. Add vanilla, stir, and allow to cool completely. Pour syrup into a glass coffee syrup bottle (perhaps an old one you've saved) using a funnel. Store syrup in closed bottle at room temperature. That's it! Easy peasy. :)
http://happyindolevalley.blogspot.com/2011/10/easy-peasy-homemade-vanilla-coffee.html
2.5 c. water
1 2/3 c. sugar (we use organic but white will do)
5 t. real vanilla
Measure water into a small saucepan and bring to a boil. Carefully stir sugar into boiling water; reduce heat and simmer for 5 minutes. Add vanilla, stir, and allow to cool completely. Pour syrup into a glass coffee syrup bottle (perhaps an old one you've saved) using a funnel. Store syrup in closed bottle at room temperature. That's it! Easy peasy. :)
http://happyindolevalley.blogspot.com/2011/10/easy-peasy-homemade-vanilla-coffee.html
Red Velvet Frappe
Ingredients:
2 oz espresso or strongly brewed coffee
5 oz milk
1 tbsp cocoa
1 oz red food coloring
2 scoops vanilla ice cream
1 cup ice
whipped cream to taste
Directions:
Combine espresso and cocoa, stirring until cocoa is dissolved. Put mixture in blender along with ice cream, ice, milk, and food coloring. Blend until smooth. Pour into tall glasses and top with whipped cream.
http://www.momsreview4you.com
Ingredients:
2 oz espresso or strongly brewed coffee
5 oz milk
1 tbsp cocoa
1 oz red food coloring
2 scoops vanilla ice cream
1 cup ice
whipped cream to taste
Directions:
Combine espresso and cocoa, stirring until cocoa is dissolved. Put mixture in blender along with ice cream, ice, milk, and food coloring. Blend until smooth. Pour into tall glasses and top with whipped cream.
http://www.momsreview4you.com
Dole Pineapple Whips
Ingredients:
Ice cream:
2 cans (20 oz. each) crushed pineapple
2 Tbsp. lemon juice
2 Tbsp lime juice
1/3 cup sugar
1-1/2 cups whipping cream, whipped.
Juice:
Pineapple juice {As much or little as you want}
Sugar, to taste
Directions:
ICE CREAM:
Drain crushed pineapple and reserve 2 Tbsp. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved juice in a blender or food processor and blend until smooth. {Go just a little bit longer than you think you need to. Otherwise, your resulting ice cream will be lumpy.}
Pour into a gallon zipped freezer bag and store flat in freezer until it becomes a slushy consistency. {About 1-1/2 hours.}
In a large bowl, gently fold pineapple mixture into whipped cream until blended.
Return to freezer until completely frozen. {About 1 hour.)
JUICE:
This part really isn't anything special, but I thought I'd let you know how we did it anyway.} Add enough sugar to your pineapple juice to make it sweet enough to your liking. {We also diluted it with a tiny bit of water, but it really just depends on how it tastes to you.}
Scoop ice cream into a cup and fill the rest of the way with your juice.
Sit back and relax and pretend you're riding Space Mountain.
http://www.highheelsandgrills.com/2012/08/dole-pineapple-whips.html
Ingredients:
Ice cream:
2 cans (20 oz. each) crushed pineapple
2 Tbsp. lemon juice
2 Tbsp lime juice
1/3 cup sugar
1-1/2 cups whipping cream, whipped.
Juice:
Pineapple juice {As much or little as you want}
Sugar, to taste
Directions:
ICE CREAM:
Drain crushed pineapple and reserve 2 Tbsp. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved juice in a blender or food processor and blend until smooth. {Go just a little bit longer than you think you need to. Otherwise, your resulting ice cream will be lumpy.}
Pour into a gallon zipped freezer bag and store flat in freezer until it becomes a slushy consistency. {About 1-1/2 hours.}
In a large bowl, gently fold pineapple mixture into whipped cream until blended.
Return to freezer until completely frozen. {About 1 hour.)
JUICE:
This part really isn't anything special, but I thought I'd let you know how we did it anyway.} Add enough sugar to your pineapple juice to make it sweet enough to your liking. {We also diluted it with a tiny bit of water, but it really just depends on how it tastes to you.}
Scoop ice cream into a cup and fill the rest of the way with your juice.
Sit back and relax and pretend you're riding Space Mountain.
http://www.highheelsandgrills.com/2012/08/dole-pineapple-whips.html
French Vanilla Coffee Creamer
Ingredients:
14oz sweetened condensed milk
14oz milk (whole, lowfat, or skim – doesn’t matter)
2 teaspoons vanilla extract OR Vanilla Coffee Syrup for a stronger flavor
a mason jar (quart is perfect)
Instructions:
Pour all of the ingredients into your mason jar. Screw the lid on tightly, and shake vigorously for a few minutes until well combined.
To Make it creamier, substitute the milk for heavy cream
Ingredients:
14oz sweetened condensed milk
14oz milk (whole, lowfat, or skim – doesn’t matter)
2 teaspoons vanilla extract OR Vanilla Coffee Syrup for a stronger flavor
a mason jar (quart is perfect)
Instructions:
Pour all of the ingredients into your mason jar. Screw the lid on tightly, and shake vigorously for a few minutes until well combined.
To Make it creamier, substitute the milk for heavy cream
Homemade Coffee Creamer Base
1 14 oz. can sweetened condensed milk (I used the fat-free variety)*
1 1/2 cups milk (you can also use soy or rice milk if you need to avoid excessive lactose)
Mix the two ingredients together very well, either by whisking or by shaking in a tightly-lidded container. This mixture will keep in the refrigerator for up to two weeks.
But I wanted something a little more exciting than just a sweetened coffee and the cinnamon vanilla combo sounded delicious. So here’s the recipe for that (so easy!):
Cinnamon Vanilla Coffee Creamer
to the base recipe, add
1 Tablespoon of Vanilla
1/2 teaspoon cinnamon
www.mealplanningmagic.com
1 14 oz. can sweetened condensed milk (I used the fat-free variety)*
1 1/2 cups milk (you can also use soy or rice milk if you need to avoid excessive lactose)
Mix the two ingredients together very well, either by whisking or by shaking in a tightly-lidded container. This mixture will keep in the refrigerator for up to two weeks.
But I wanted something a little more exciting than just a sweetened coffee and the cinnamon vanilla combo sounded delicious. So here’s the recipe for that (so easy!):
Cinnamon Vanilla Coffee Creamer
to the base recipe, add
1 Tablespoon of Vanilla
1/2 teaspoon cinnamon
www.mealplanningmagic.com
Peppermint Chocolate Coffee
Ingredients:
1 tablespoon chocolate syrup
2 tablespoons peppermint syrup or peppermint baking chips
1/2 (4-ounces) cup hot fresh brewed coffee
Whipped cream, for garnish
Chocolate shavings, for garnish
Directions:
To a coffee mug, add chocolate syrup, peppermint syrup and coffee. Mix together. Top with a dollop of whipped cream and chocolate shavings.
http://www.foodnetwork.com/recipes/paula-deen/peppermint-chocolate-coffee
Ingredients:
1 tablespoon chocolate syrup
2 tablespoons peppermint syrup or peppermint baking chips
1/2 (4-ounces) cup hot fresh brewed coffee
Whipped cream, for garnish
Chocolate shavings, for garnish
Directions:
To a coffee mug, add chocolate syrup, peppermint syrup and coffee. Mix together. Top with a dollop of whipped cream and chocolate shavings.
http://www.foodnetwork.com/recipes/paula-deen/peppermint-chocolate-coffee
Pumpkin Spice Latte
Make coffee (a pot, a cup, in whatever fashion and however you prefer making your coffee. The stronger the better)
Make Pumpkin Milk
1 c milk (I used almond milk but use any kind you want from half and half to rice milk)
1/4 heaping cup pumpkin puree (more if you really love pumpkin)
2 tsp pumpkin pie spice blend, or to taste
1 tsp cinnamon, or to taste
1 tsp vanilla extract
sweetener of choice, to taste (I suggest 2 tbsp agave or 2 tbsp brown sugar or a pinch of stevia to taste; or try honey, maple syrup, etc. to taste)
Optional: pinch of ground nutmeg, ginger, garam masala, cardamom, or other warming spices to taste
Directions: Combine all ingredients in a small bowl and whisk well by hand or blend all ingredients using a blender
Optional: Warm the finished pumpkin milk mixture in the microwave or on the stovetop (I do a quick nuke of about 1 minute)
3. Pour 1 c of brewed coffee into a mug and pour half the pumpkin milk mixture over the top of the coffee and enjoy. (Optional: Finish by garnishing with real whipped cream/whipped topping such as CoolWhip and a sprinkle of pumpkin pie spice/cinnamon on top)
The other half of the pumpkin milk mixture is for the refill you know you will want. If you truly don’t want a refill, refrigerate it for up to a few days and use for your next latte, in a smoothie, or drink it as is. As long as you’re dirtying dishes, I always make a little extra for refills or for later.
Notes:
The spices will not “blend” or entirely dissolve. This is to be expected and normal. If this bothers you, this may not the recipe for you and you may want to experiment with other recipes or techniques.
All spices and seasonings are to taste; in this case, mine. If you want to reduce the spices (or increase them), obviously adjust everything according to your own taste preferences. Some people may find the amounts I used a bit strong, but I like robust flavors.
Make coffee (a pot, a cup, in whatever fashion and however you prefer making your coffee. The stronger the better)
Make Pumpkin Milk
1 c milk (I used almond milk but use any kind you want from half and half to rice milk)
1/4 heaping cup pumpkin puree (more if you really love pumpkin)
2 tsp pumpkin pie spice blend, or to taste
1 tsp cinnamon, or to taste
1 tsp vanilla extract
sweetener of choice, to taste (I suggest 2 tbsp agave or 2 tbsp brown sugar or a pinch of stevia to taste; or try honey, maple syrup, etc. to taste)
Optional: pinch of ground nutmeg, ginger, garam masala, cardamom, or other warming spices to taste
Directions: Combine all ingredients in a small bowl and whisk well by hand or blend all ingredients using a blender
Optional: Warm the finished pumpkin milk mixture in the microwave or on the stovetop (I do a quick nuke of about 1 minute)
3. Pour 1 c of brewed coffee into a mug and pour half the pumpkin milk mixture over the top of the coffee and enjoy. (Optional: Finish by garnishing with real whipped cream/whipped topping such as CoolWhip and a sprinkle of pumpkin pie spice/cinnamon on top)
The other half of the pumpkin milk mixture is for the refill you know you will want. If you truly don’t want a refill, refrigerate it for up to a few days and use for your next latte, in a smoothie, or drink it as is. As long as you’re dirtying dishes, I always make a little extra for refills or for later.
Notes:
The spices will not “blend” or entirely dissolve. This is to be expected and normal. If this bothers you, this may not the recipe for you and you may want to experiment with other recipes or techniques.
All spices and seasonings are to taste; in this case, mine. If you want to reduce the spices (or increase them), obviously adjust everything according to your own taste preferences. Some people may find the amounts I used a bit strong, but I like robust flavors.
Jillee’s Family’s Favorite Semi-Homemade Hot Chocolate Mix
4 cups powdered milk
21.8 oz box Nestle Nesquik
16 oz instant coffee creamer
1 cup powdered sugar (you can adjust this to taste. I like it a little less sweet and this amount is perfect).
Mix all of this together in a big bowl. (Trust me on this one!) Pour into a storage jar or canister. To make a mug of cocoa, fill it with water or milk and heat in the microwave. Add 3-5 heaping tablespoons of mix to the cup and stir well.
3 Like your hot chocolate with a normal amount of creaminess? Add 3 heaping tablespoons of mix. Like it EXTRA creamy? Add 5 tablespoons. It’s very customizable.
http://www.onegoodthingbyjillee.com
4 cups powdered milk
21.8 oz box Nestle Nesquik
16 oz instant coffee creamer
1 cup powdered sugar (you can adjust this to taste. I like it a little less sweet and this amount is perfect).
Mix all of this together in a big bowl. (Trust me on this one!) Pour into a storage jar or canister. To make a mug of cocoa, fill it with water or milk and heat in the microwave. Add 3-5 heaping tablespoons of mix to the cup and stir well.
3 Like your hot chocolate with a normal amount of creaminess? Add 3 heaping tablespoons of mix. Like it EXTRA creamy? Add 5 tablespoons. It’s very customizable.
http://www.onegoodthingbyjillee.com
Iced Mocha Frappe
Ingredients:
4 c brewed coffee, hot
4 (1-ounce) packages hot chocolate mix (3/4 cup mix)
4 tbsp sugar
1 c heavy cream
2 tsp vanilla
Whipped cream, for serving
Directions:
In a heat-proof bowl or pitcher, add the coffee, hot chocolate mix, and sugar. Stir until well combined. Pour the mixture into ice cube trays and freeze, covered, for at least 3 hours and up to 1 week.
Put the frozen cubes in a blender. Add the cream and vanilla and puree until smooth. Divide the frappe into tall glasses and top with whipped cream
whttp://www.foodnetwork.com/pauladeen
Ingredients:
4 c brewed coffee, hot
4 (1-ounce) packages hot chocolate mix (3/4 cup mix)
4 tbsp sugar
1 c heavy cream
2 tsp vanilla
Whipped cream, for serving
Directions:
In a heat-proof bowl or pitcher, add the coffee, hot chocolate mix, and sugar. Stir until well combined. Pour the mixture into ice cube trays and freeze, covered, for at least 3 hours and up to 1 week.
Put the frozen cubes in a blender. Add the cream and vanilla and puree until smooth. Divide the frappe into tall glasses and top with whipped cream
whttp://www.foodnetwork.com/pauladeen
Homemade Tomato Juice
INGREDIENTS:
3 pounds very ripe garden tomatoes, cored, roughly chopped
1 1/4 cups chopped celery with leaves
1/3 cup chopped onion
2 Tbsp sugar (to taste)
1 teaspoon salt
Pinch black pepper
A couple shakes of Tabasco sauce, about 6-8 drops (to taste)
METHOD:
Put all ingredients into a large non-reactive pot (use stainless steel, not aluminum). Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 25 minutes.
Force mixture through a sieve. Cool completely.
Store covered and chilled. Will last for about 1 week in the refrigerator.
Makes about 1 quart.
http://www.simplyrecipes.com
INGREDIENTS:
3 pounds very ripe garden tomatoes, cored, roughly chopped
1 1/4 cups chopped celery with leaves
1/3 cup chopped onion
2 Tbsp sugar (to taste)
1 teaspoon salt
Pinch black pepper
A couple shakes of Tabasco sauce, about 6-8 drops (to taste)
METHOD:
Put all ingredients into a large non-reactive pot (use stainless steel, not aluminum). Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 25 minutes.
Force mixture through a sieve. Cool completely.
Store covered and chilled. Will last for about 1 week in the refrigerator.
Makes about 1 quart.
http://www.simplyrecipes.com
Creamy Crockpot Hot Cocoa
Ingredients:
1.5 cups whipping cream
1 14oz can sweetened condensed milk
6 cups milk
1 teaspoon vanilla
2 cups of milk chocolate chips
Instructions:
Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot.
Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired.
Recipe from http://www.mrshappyhomemaker.com
Ingredients:
Instructions:
Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot.
Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired.
Recipe from http://www.mrshappyhomemaker.com
French Vanilla Coffee Creamer
Ingredients:
14oz sweetened condensed milk
14oz milk (whole, lowfat, or skim - doesn't matter)
2 teaspoons vanilla extract OR Vanilla Coffee Syrup for a stronger flavor
a mason jar (quart is perfect)
Instructions:
Pour all of the ingredients into your mason jar. Screw the lid on tightly, and shake vigorously for a few minutes until well combined.
To Make it creamier, substitute the milk for heavy cream
Recipe from http://www.mrshappyhomemaker.com
Fake-A-Frappuccino
Yield - 1 Serving
Ingredients:
4 ounces cold espresso or 4 ounces strong coffee
2 ounces chocolate syrup
1 1/2 teaspoons vanilla-flavored syrup
4 ounces milk
2 cups crushed ice
whipped cream (to garnish)
chocolate shavings (to garnish, or piece's)
Directions:
Place the espresso, syrups, milk and crushed ice in
a blender and blend till slushy.
Pour into a chilled 12 oz glass.
Garnish with mounds of whipped cream and the chocolate.
http://food.com
Frozen Hot Chocolate
Ingredients:
3 Tablespoons Granulated Sugar
1 package Hot Cocoa Mix (about 3 Tablespoons)
2 Tablespoons Unsalted Butter
⅓ cups Semi-Sweet Chocolate Chips
⅓ cups White Chocolate Chips
12 ounces, fluid Can Evaporated Milk, Divided
4-½ cups Ice
Whipped Cream, To Taste
Mini Marshmallows, To Taste
Instructions:
Combine sugar, cocoa mix, and butter in the top of a double boiler that is set over gently boiling water. Stir often until melted and a smooth paste forms. Add semi-sweet & white chocolate chips; stir. When chips begin to melt, slowly stir in 1/2 cup of evaporated milk. Stir until smooth. Cool to room temperature.
Combine the chocolate base mixture, the remaining evaporated milk and ice in a blender (you can do this in batches) and cover. Blend until smooth. Pour into frosty glasses. Top each with whipped cream. Sprinkle with additional chopped chocolate chips & mini marshmallows, if desired.
http://tastykitchen.com
Ingredients:
3 Tablespoons Granulated Sugar
1 package Hot Cocoa Mix (about 3 Tablespoons)
2 Tablespoons Unsalted Butter
⅓ cups Semi-Sweet Chocolate Chips
⅓ cups White Chocolate Chips
12 ounces, fluid Can Evaporated Milk, Divided
4-½ cups Ice
Whipped Cream, To Taste
Mini Marshmallows, To Taste
Instructions:
Combine sugar, cocoa mix, and butter in the top of a double boiler that is set over gently boiling water. Stir often until melted and a smooth paste forms. Add semi-sweet & white chocolate chips; stir. When chips begin to melt, slowly stir in 1/2 cup of evaporated milk. Stir until smooth. Cool to room temperature.
Combine the chocolate base mixture, the remaining evaporated milk and ice in a blender (you can do this in batches) and cover. Blend until smooth. Pour into frosty glasses. Top each with whipped cream. Sprinkle with additional chopped chocolate chips & mini marshmallows, if desired.
http://tastykitchen.com
Vietnamese Iced Coffee
This is a variation on classic Vietnamese Iced Coffee which actually does begin with a hot brew…but I’m using the cold stuff (Recipe for Perfect Iced Coffee below)
Fill the glass with ice and coffee concentrate as we did before, then crack open a can of sweetened condensed milk.
Drizzle in at least 2 tablespoons for a big glass (I wound up adding three.)
On top of this, add a small splash of milk or half-and-half.
Stir, take a small sip, and add a little more sweetened condensed milk if needed.
I’ve tried all combinations of milk, half-and-half, sugar, artificial sweeteners, flavored syrups, and sweetened condensed milk, and I will tell you that there is no more winning combo than the half-and-half/sweetened condensed milk mixture. It is out-of-this-world creamy and wonderful, and is worth at least a spot in your weekend rotation if you’re not willing to go there daily.
www.pioneerwoman.com
This is a variation on classic Vietnamese Iced Coffee which actually does begin with a hot brew…but I’m using the cold stuff (Recipe for Perfect Iced Coffee below)
Fill the glass with ice and coffee concentrate as we did before, then crack open a can of sweetened condensed milk.
Drizzle in at least 2 tablespoons for a big glass (I wound up adding three.)
On top of this, add a small splash of milk or half-and-half.
Stir, take a small sip, and add a little more sweetened condensed milk if needed.
I’ve tried all combinations of milk, half-and-half, sugar, artificial sweeteners, flavored syrups, and sweetened condensed milk, and I will tell you that there is no more winning combo than the half-and-half/sweetened condensed milk mixture. It is out-of-this-world creamy and wonderful, and is worth at least a spot in your weekend rotation if you’re not willing to go there daily.
www.pioneerwoman.com
Perfect Iced Coffee
Prep Time: 8 Hours | Cook Time: | Difficulty: Easy | Servings: 24
Ingredients:
1 pound Ground Coffee (good, Rich Roast)
8 quarts Cold Water
Half-and-half (healthy Splash Per Serving)
Sweetened Condensed Milk (2-3 Tablespoons Per Serving)
Note: Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups...adapt To Your Liking!
Preparation Instructions: (Adapted from Imbibe Magazine)
In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.
Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
Place coffee liquid in the fridge and allow to cool. Use as needed.
To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.
**Freeze leftover coffee into ice cubes and keep in ziploc bags.
www.pioneerwoman.com
Prep Time: 8 Hours | Cook Time: | Difficulty: Easy | Servings: 24
Ingredients:
1 pound Ground Coffee (good, Rich Roast)
8 quarts Cold Water
Half-and-half (healthy Splash Per Serving)
Sweetened Condensed Milk (2-3 Tablespoons Per Serving)
Note: Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups...adapt To Your Liking!
Preparation Instructions: (Adapted from Imbibe Magazine)
In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.
Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
Place coffee liquid in the fridge and allow to cool. Use as needed.
To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.
**Freeze leftover coffee into ice cubes and keep in ziploc bags.
www.pioneerwoman.com
Old Fashioned Lemonade
1 ½ cups sugar
1 ½ cups water
Zest from one lemon
1 ½ cups fresh lemon juice
Ice cubes
Cold water or sparkling water
Lemons slices
Fresh mint leaves
Measure the sugar and water into a sauce pan. While stirring with a wooden spoon, bring the mixture to a boil for 5 minutes. Remove the saucepan from the heat. Let cool slightly.
Add fresh squeezed lemon juice and lemon zest to the sugar syrup. Cool completely. Pour the lemonade syrup into a quart jar. Cover tightly with the lid. The syrup can be kept in the refrigerator for 2 or 3 weeks.
When you’re read to serve the lemonade, put some ice cubes in the bottom of a glass. Our ¼ cup of the lemon syrup over the ice cubes. Add ¾ cup cold water or sparkling water and stir.
Float a thin slice of lemon and, if you like, a fresh mint leaf on top of each glass.
The recipe makes enough syrup for 14 glasses of lemonade.
Pink lemonade: add 1/2 cup grenadine syrup to the jar of lemonade syrup and stir.
Strawberry lemonade: add 2 tablespoons of puree of fresh strawberries into each glass.
Limeade: Replace lemon with lime juice and lime zest.
http://simplysogood.blogspot.com
1 ½ cups sugar
1 ½ cups water
Zest from one lemon
1 ½ cups fresh lemon juice
Ice cubes
Cold water or sparkling water
Lemons slices
Fresh mint leaves
Measure the sugar and water into a sauce pan. While stirring with a wooden spoon, bring the mixture to a boil for 5 minutes. Remove the saucepan from the heat. Let cool slightly.
Add fresh squeezed lemon juice and lemon zest to the sugar syrup. Cool completely. Pour the lemonade syrup into a quart jar. Cover tightly with the lid. The syrup can be kept in the refrigerator for 2 or 3 weeks.
When you’re read to serve the lemonade, put some ice cubes in the bottom of a glass. Our ¼ cup of the lemon syrup over the ice cubes. Add ¾ cup cold water or sparkling water and stir.
Float a thin slice of lemon and, if you like, a fresh mint leaf on top of each glass.
The recipe makes enough syrup for 14 glasses of lemonade.
Pink lemonade: add 1/2 cup grenadine syrup to the jar of lemonade syrup and stir.
Strawberry lemonade: add 2 tablespoons of puree of fresh strawberries into each glass.
Limeade: Replace lemon with lime juice and lime zest.
http://simplysogood.blogspot.com
Sweet Tea
1 pinch Baking Soda
2 c Boiling water
6 Tea bags
3/4 c Sugar
6 c Cold water
Sprinkle a pinch of baking soda into a 64 oz pitcher. Pour in boiling water and add the tea bags, cover and allow to steep for about 15 minutes.
Remove tea bags, stir in sugar until dissolved. Pour in cool water and refrigerate.
http://hell-on-heels-baby.tumblr.com
1 pinch Baking Soda
2 c Boiling water
6 Tea bags
3/4 c Sugar
6 c Cold water
Sprinkle a pinch of baking soda into a 64 oz pitcher. Pour in boiling water and add the tea bags, cover and allow to steep for about 15 minutes.
Remove tea bags, stir in sugar until dissolved. Pour in cool water and refrigerate.
http://hell-on-heels-baby.tumblr.com
Korean Cinnamon Tea
Makes about 4 to 6 servings
8 cups water
1 teaspoon grated ginger
3 sticks cinnamon
1/2 cup rock sugar
Pine nuts for garnish
In a medium-sized pot, bring water to boil.
Add ginger and cinnamon and simmer for 15 minutes.
Remove from heat and stir in rock sugar until fully dissolved. Let cool, and then transfer to the refrigerator to chill for at least 2 hours.When ready to serve, divide into individual cups and garnish with pine nuts.
http://appetiteforchina.com
Makes about 4 to 6 servings
8 cups water
1 teaspoon grated ginger
3 sticks cinnamon
1/2 cup rock sugar
Pine nuts for garnish
In a medium-sized pot, bring water to boil.
Add ginger and cinnamon and simmer for 15 minutes.
Remove from heat and stir in rock sugar until fully dissolved. Let cool, and then transfer to the refrigerator to chill for at least 2 hours.When ready to serve, divide into individual cups and garnish with pine nuts.
http://appetiteforchina.com
Pumpkin Spice Latte
Ingredients:
1/2 cup whole milk
1 tablespoon unsweetened canned pumpkin puree
1 teaspoon packed light brown sugar
1/4 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 cup hot brewed, strong coffee
2 tablespoons half & half cream
1 teaspoon granulated white sugar, or more to taste whipped cream, optional ground nutmeg
Directions:
1. In a glass measuring cup or microwave-safe bowl, whisk together milk, pumpkin, brown sugar, spice and vanilla. Microwave for 1 to 2 minutes- watch closely and remove it from the microwave when the milk is hot and frothy.
2. Pour the pumpkin milk into a tall mug or glass. Add hot coffee. Pour in the cream. Add a teaspoon of sugar. Stir, and taste. Add more sugar, if desired.
3. Optional, but oh so good... add whipped cream on top and a sprinkle of nutmeg. Serve immediately!
Tips:
*Feel free to lighten up the recipe by using nonfat milk and fat-free half & half. It won't be as rich, but it will still give you that yummy pumpkin latte flavor.
*If you don't have pumpkin pie spice in your collection of spices, make your own! Mix equal parts of cinnamon, ginger, allspice and nutmeg- and measure from there.
Yield: 1 drink
Prep Time: 10 min
Cook Time: 4 min
RecipeGirl.com
Ingredients:
1/2 cup whole milk
1 tablespoon unsweetened canned pumpkin puree
1 teaspoon packed light brown sugar
1/4 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 cup hot brewed, strong coffee
2 tablespoons half & half cream
1 teaspoon granulated white sugar, or more to taste whipped cream, optional ground nutmeg
Directions:
1. In a glass measuring cup or microwave-safe bowl, whisk together milk, pumpkin, brown sugar, spice and vanilla. Microwave for 1 to 2 minutes- watch closely and remove it from the microwave when the milk is hot and frothy.
2. Pour the pumpkin milk into a tall mug or glass. Add hot coffee. Pour in the cream. Add a teaspoon of sugar. Stir, and taste. Add more sugar, if desired.
3. Optional, but oh so good... add whipped cream on top and a sprinkle of nutmeg. Serve immediately!
Tips:
*Feel free to lighten up the recipe by using nonfat milk and fat-free half & half. It won't be as rich, but it will still give you that yummy pumpkin latte flavor.
*If you don't have pumpkin pie spice in your collection of spices, make your own! Mix equal parts of cinnamon, ginger, allspice and nutmeg- and measure from there.
Yield: 1 drink
Prep Time: 10 min
Cook Time: 4 min
RecipeGirl.com