Coffee Recipes

Gingerbread Coffee

  • Ingredients:
  • 1/2 cup molasses
  • 1/4 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 6 cups hot brewed coffee
  • 1 cup half-and-half cream
  • 1 teaspoon ground cloves
  • 1 1/2 cups sweetened whipped cream
  • Directions
  1. In a small bowl, mix together the molasses, brown sugar, baking soda, ginger and cinnamon until well blended. Cover and refrigerate for at least 10 minutes.
  2. Add about a 1/4 cup of coffee to each cup, then stir in about a tablespoon of the spice mixture until dissolved. Fill cup to within an inch of the top with coffee. Stir in half and half to taste, then garnish with whipped cream and a light dusting of cloves.

Nutrition Facts

Per Serving: 198 calories; 8.1 g fat; 30.6 g carbohydrates; 2 g protein; 26 mg cholesterol; 158 mg sodium.

French Coffee

  • 1 oz. Cointreau® orange liqueur
  • 1/2 oz. Kahlua® coffee liqueur
  • 5 oz. hot black coffee
  • 1 1/2 oz. whipped cream
  • 1 tsp. sugar
  • 1 tsp. Cointreau orange liqueur
Preparation: Pour coffee, Cointreau and Kahlua into an Irish coffee cup and sweeten to taste. Gently float the cream on top, add a teaspoon of Cointreau, and serve.

Cafe Imperial

  • 3/4 oz. Mandarin Napoleon orange liqueur
  • 5 oz. hot black coffee
  • 1 1/2 oz. whipped cream
  • 1 tsp sugar
Preparation: Pour coffee and liquor into an Irish coffee cup and sweeten to taste. Float the cream on top, and serve.

Freshpresso Orange

Freshpresso Orange

A real vitamin cocktail: orange tempered by vanilla charms the Arpeggio Grand Cru, with energy and vivacity.
  • a capsule of Arpeggio Grand Cru
  • ½: a sachet of sugar
  • a small glass of fresh orange juice
  • a drop of vanilla extract
  • 20 ml / 0.7 oz of vanilla syrup
  • Crushed ice
  • ice cubes
  • shakers
  • tall recipe glass (350 ml/12 oz)
  • straw
  • spoon
  • Ritual Recipe
  • Shaker
  • In the first shaker, pour the fresh orange juice, the vanilla syrup, and one ice cube
  • Shake
  • Put some crushed ice into the large recipe glass and pour mixture from the first shook on top of it
  • Prepare the Arpeggio Grand Cru in espresso (40 ml / 15 oz), pour it into the second shaker
  • Add the vanilla extract, the sugar, and one ice cube
  • Shake
  • Gently and slowly pour the contents of this second shaker into the recipe glass (on top of the first mixture)
  • Use a spoon to pour only the liquid and retain the froth in the shaker
  • With a spoon, take the froth trapped in the shaker and deposit it on the top of the recipe