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   Delicious coffee recipes from our home to yours

3 cups hot strong coffee, freshly brewed (Viennese or any dark roast, preferred)
Heavy pinch ground nutmeg
Light pinch ground clove
1 cup heavy cream -- chilled, optional
1/4 cup confectioners sugar -- optional
4 cinnamon sticks and/or ground cinnamon, -- for serving

Stir the nutmeg and clove into the hot coffee and divide among 4 coffee cups or mugs. Beat the cream, if using, until fluffy, then gradually add the confectioners sugar, beating until stiff. Top each cup of coffee with a generous dollop of the whipped cream. Insert a cinnamon stick into each cup and/or sprinkle lightly with ground cinnamon. Serve immediately.

YIELD: 4 servings


1 cup heavy cream -- well chilled
1/4 cup confectioners sugar
1 teaspoon vanilla extract
3 cups hot coffee, freshly brewed (French roast preferred)

Beat the cream until fluffy, then gradually add the confectioners sugar, continuing to beat until stiff. Divide mixture evenly among 4 coffee cups. Stir the vanilla extract into the hot coffee, then fill all four coffee cups with the coffee mixture. Do not stir. Serve immediately.

YIELD: 4 servings


Hazelnut Cocoa: Mix a cup of cocoa with a jigger of Hazelnut Liqueur. Add a cinnamon stick.
Orange Coffee: Add a jigger of Orange Brandy Cordial to a cup of Viennese roast coffee. Top with a twist of orange peel.
Creamy Almond Coffee: In a large mug, combine 3 parts coffee to 1 part scalded heavy cream, and add a jigger of Almond Liqueur.
Chilled Mexican Coffee: Put a scoop of Vanilla Ice Cream (see recipe) into a mug. Pour a jigger of Coffee Liqueur over. Fill with chilled strong coffee.
Berry Tea: To a cup of freshly brewed tea, add a jigger of Raspberry Vodka Cordial, Raspberry Brandy Cordial, or Blackberry Cordial. Add a lemon slice and honey to taste.
Grown-up Cocoa: Add a Tbsp Sour Cherry Vodka to a cup of hot cocoa. Top with whipped cream and a little shaved chocolate or cocoa powder.


2 cups ground coffee beans (select a strong, full-bodied blend, such as French Roast)
3 cups boiling water
1 1/2 cups granulated sugar
1/2 cup light brown sugar -- firmly packed
1 teaspoon glycerin (found in drugstores)
1 teaspoon Homemade Vanilla Extract -- see recipe
3 cups vodka

Put the ground coffee and boiling water into a bowl and mix thoroughly. Line a fine-mesh sieve with a coffee filter and strain immediately into a 4-cup glass measuring cup. Combine the coffee and the sugars in a medium saucepan. Heat for 5 minutes over low heat, stirring constantly, just until the mixture begins to steam (do not bring to a boil). Remove the pan from the heat and let cool. Stir in the glycerin, vanilla, and vodka. Using a funnel, divide the liqueur between two 20-ounce decanters. The Coffee Liqueur should be ready to drink in 3 or 4 days and has a shelf life of 2 to 3 months.

YIELD: 5 cups


6 oz Semisweet chocolate
1/2 ts Instant coffee
1/3 c Boiling water
4 lg Eggs -- separated
3 tb Sweet Pesach wine
3 tb Sugar

Put the chocolate and instant coffee in food processor fitted with steel blade, or a blender, and process for a few seconds until chocolate is finely chopped. With the machine running, pour the boiling water in through the top, and continue processing for several more seconds, until the chocolate is completely melted. Add the egg yolks and wine and process until well mixed. In a medium sized bowl, beat egg whites until foamy. Gradually add sugar and continue beating until stiff. Fold chocolate into whites until no streaks of white remain. Turn into serving dishes, and chill for several hours until firm.

Yield: 6 Servings


1 c Cold water
2 tb Ground espresso coffee
1/2 ea Cinnamon stick (3" long)
4 ts Creme de cacao
2 ts Brandy
2 tb Whipping cream, chilled
1 ea Grated semisweet chocolate

Make espresso with water and coffee. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool slightly. Add creme de cacao and brandy, and stir gently. Pour into demitasse cups. Whip the cream, and float a dollop on top of each cup. Garnish with grated chocolate or chocolate curls. Multiply proportions by six and it's perfect for a party.

Yield: 2 Servings


1 c Light cream
1 cn Eagle sweetened condensed -milk (14 oz.)
1 2/3 c Irish whiskey
1 ts Instant coffee
2 tb Hershey's chocolate syrup
1 ts Vanilla extract
1 ts Almond extract

Combine all the ingredients in a blender set on high speed for 30 seconds.

Yield: 1 serving


1 1/2 Oz. Chocolate Syrup
2 Oz. Espresso
3 - 4 Oz. Cold Milk
Whip Cream

Fill Glass with ice. Add cold milk to 1/2 inch from top of glass. Stir till mixed. Top with whip cream and dust with powder chocolate.

Yield: 1 serving


2 ounces (2 squares) semi-sweet chocolate
4 teaspoons granulated sugar
1/4 cup heavy cream
4 cups hot coffee, freshly brewed
Whipped cream, garnish
Grated milk chocolate, garnish

Melt chocolate in a heavy gauge saucepan over low heat, stirring constantly. Stir in sugar and heavy cream. Blend until smooth, then gradually whisk in hot coffee. Divide mixture among 4 coffee mugs, topping each mug with whipped cream and finely grated milk chocolate. Serve immediately.

YIELD: 4 servings


3 cups hot coffee, freshly brewed
1/4 cup confectioners sugar
1 Tablespoon unsweetened cocoa powder
1 cup heavy cream -- chilled
Orange zest, for serving

Sift the confectioners sugar with the cocoa. Then beat the cream until fluffy, gradually adding the confectioners sugar mixture, and continuing to beat until thick. Divide chocolate whipped cream evenly among 4 coffee cups or mugs, then pour coffee over the cream. Do not stir. Top each cup or mug with fresh orange zest and serve.

YIELD: 4 servings

Delicious in coffee!

1 pound almonds -- shelled
2 cups vodka
1/2 vanilla bean
1/2 cup sugar
1/4 cup water
1 teaspoon vanilla extract
1/2 teaspoon glycerin (found in drugstores)

Coarsely chop the almonds by hand or in a food processor (a blender will produce too fine a chop). This should yield 1 1/3 to 1 1/2 cups chopped nuts. Combine the nuts, vodka, and vanilla bean in a 1-quart Mason jar. Seal the jar, shake to mix, and set it aside in a cool, dark place for at least 10 days. Strain the liquor through a fine sieve into a 4-cup glass measuring cup and discard the residue in the sieve. Rinse the sieve and the Mason jar thoroughly. Fit the sieve with a damp coffee filter and strain the flavored vodka back into the jar. Combine the sugar and water in a small saucepan. Bring to a boil over low heat, stirring until the sugar dissolves. Continue to boil for 2 minutes, until a clear syrup forms. Remove the pan from the heat and cool to room temperature. When the syrup is cool, add it to the Mason jar. Add the vanilla and glycerin. Seal the jar and shake it gently to blend. The liqueur can be transferred to a decanter. The Almond Liqueur should be ready to drink in 2 or 3 days and has a shelf life of 2 to 3 months.

YIELD: 2 cups


2 1/2 c Flour
1 1/2 c Sugar
1/2 c Cocoa
2 t Baking soda
1/2 t Salt
2/3 c Oil
2 T Vinegar
1 T Vanilla
2 c Cold coffee; or cold water
1/4 c Sugar
1/2 t Cinnamon

Put flour, 1 1/2 cups sugar, cocoa, soda and salt into an ungreased 13 X 9 metal baking pan. Stir with a fork to mix; form 3 wells in flour mixture. Pour oil into one well, vinegar in one and vanilla in one. Pour cold coffee over all ingredients and stir with fork until well mixed. Do not beat. Combine remaining sugar and cinnamon; sprinkle over batter. Bake in 350 F oven for 35-40 minutes.


2 2/3 c Flour
2 lg Eggs
2 c Sugar
1 c Coffee -- hot
1 c Margarine or butter -- soft
1 3/8 oz Heath bars
1 c Buttermilk
2 c Whipping cream
3/4 c Cocoa
3 tb Brown sugar
2 ts Baking soda
1/2 ts Coffee instant
1 1/2 ts Vanilla
1 ts Water -- hot
1/4 ts Salt

Preheat oven to 350~. Grease and flour 3, 8 inch cake pans. In large bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and eggs. With mixer on low, beat just until mixed, scraping sides with spatula. Add coffee to bowl. Increase speed to medium; beat 2 minutes. Pour batter into pans. Bake 25-30 minutes. Cool cake in pans on racks, 10 minutes. Remove from pans and cool completely. While cake is cooling, chop Heath bars. Reserve 2/3 of theheath bar. In a cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water. Cool. With serrated knife, cut each cake in two, making 6 thin layers. In a bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form. To assemble cake, place 1 layer on plate; spread with 1/2 cup whipped cream. Sprinkle with 1/5 of the remaining Heath bar. Repeat layers 4 more times. Top with last layer of cake. Thinly spread whipped cream over top and sides of cake. Gently press reserved 2/3 of the Heaths onto top and sides of cake. Refrigerate until ready to serve.


1/4 c Maple syrup; pure
1/2 c Rye whiskey
3 c Coffee; hot, black, -double strength

3/4 c Whipping cream
4 ts Maple syrup; pure

Topping: Whip cream with maple syrup just up until soft mounds; set aside.
Divide maple syrup and whiskey among 4 warmed heat proof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee. Decorate with tiny Canadian flags if desired.

Yield: 4 Servings


1/3 c. black pepper
1 tsp. ground coriander seeds
2 tbs. ground coffee
1 tsp. salt
6 2" thick T-bone, 3 porterhouse, or 3 sirloin steaks
1 1/2 c. red wine
1/4 c. steak sauce
1/4 c. soy sauce
2 cloves garlic, crushed
1 tsp. paprika

Grind pepper, coriander seeds and coffee beans in a spice grinder or pepper mill. If using ground spices, mix these with coffee. Add salt. Press spice mixture onto both sides of steaks, put into large plastic food bags. Combine wine, steak sauce, soy sauce, garlic and paprika; pour over beef. Close bags and refrigerate several hours. Turn steak once or twice. Remove meat from marinade, pat dry with paper towels. Reserve marinade. Cook steaks over med. coals to desired doneness. Allow 7 - 10 min. per side for rare, 10 to 15 for med. Brush with marinade as they cook. Let stand a few min. before slicing. OR, broil steaks. Boil reserved marinade to reduce, adding more wine if desired. Serve with sliced steaks.

Serves: 12 to 18

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