CoffeeZoneLife | Coffee Recipes

A very easy recipe with instant coffee and a bit of brown sugar.

• 2 tablespoons instant coffee
• 2 tablespoons brown sugar
• 1 tablespoon vanilla extract
• 1 teaspoon water
• 1 1/2 cup boiling water

Split coffee and vanilla between 2 mugs. Dissolve the sugar in 1 teaspoon water, and heat in a saucepan to boiling. Mix in the larger portion of hot water then pour into the two mugs. Stir well and serve. Serves 2.

A mix of chocolate, malt and coffee. The perfect chocolate indulgence that's not quite as heavy as a milk shake, but is still chilly and creamy.

• 6 teaspoons instant coffee
• 2 teaspoons malt powder
• 3 teaspoons cocoa powder
• 1 tablespoon chocolate ice cream
• milk

Put the powders in the bottom of a tall glass. Add a little boiling water, just enough to turn the powders into a thick paste. Fill the rest of the glass with milk, then mix in the ice cream.

• 1-1/2 teaspoons instant coffee
• 3/4 cup cold water
• 2 tablespoons milk
• 1 teaspoons sugar
• 1/2 cup ice cubes
• 2 tablespoons thawed whipped topping

Stir instant coffee granules into cold water in tall glass. Add milk and sugar, stir until well blended. Add ice cubes. Top with whipped topping just before serving.

• 1/4 cup instant coffee granules
• 3 cm-piece fresh ginger
• 1 x 7 cm cinnamon stick
• 5 whole cloves
• 5 cups boiling water
• 1 cup sweetened condensed milk
• crushed ice, to serve
• 1/2 cup Kahlua liqueur (optional)

Place the coffee, ginger, cinnamon stick and cloves in a large heatproof jug. Stir in the water. Set aside to cool completely. Strain the coffee mixture through a fine sieve into a clean jug. Discard the ginger, cinnamon stick and cloves. Add the condensed milk to the jug and stir to combine. Fill serving glasses with ice. Top with the coffee mixture and Kahlua, if desired. Stir to combine. Serve immediately.

• 1/2 cup instant coffee
• 1/2 cup caramel ice cream topping
• 1/2 teaspoons ground cinnamon
• 8 cups boiling water

Mix all ingredients except boiling water in medium bowl. Add boiling water and stir until coffee granules are completely dissolved and mixture is well blended. Refrigerate for several hours or until chilled. Serve over ice cubes in 8 tall glasses.

• 1-1/2 teaspoons instant coffee
• 3/4 cup cold water
• 1 tablespoons hazelnut-flavored non-dairy creamer
• 1/2 cup ice cubes

Stir instant coffee granules into cold water in tall glass. Add creamer and stir until well blended. Add ice cubes. Serve immediately.

• 1-1/2 teaspoons instant coffee
• 3/4 cup cold water
• 1 tablespoons French vanilla-flavored non-dairy creamer
• 1/2 cup ice cubes

Stir instant coffee granules into cold water in tall glass. Add creamer and stir until well blended. Add ice cubes. Serve immediately.

• 1 tablespoon instant espresso
• 3-5 ice cubes
• 1/2 cup of cold water
• 1/4 cup of milk
• 3 teaspoons maple syrup

Combine in an electric blender the cold water and instant espresso at a high speed until a frothy consistency is achieved. Pour into a glass with ice cubes then stir in the maple syrup to your taste.

• 2 teaspoons instant coffee
• 3/4 cup of cold water
• 1 teaspoon sugar, optional
• milk, optional
• 2 ice cubes

Add into a shaker the coffee and the sugar and a little water (4-5 spoons). Shake until the coffee comes out of the shaker all thick and foamy. Strain the coffee into a tall glass and add the rest of the water, the ice cubes and milk. Serve with a straw, which is used to mix the coffee and sugar as it stands on the bottom of the glass.

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 2 tablespoons instant espresso
• 2 cups half-and-half
• 1/2 cup sugar
• 2 tablespoons cocoa powder
• 2 tablespoons anise-flavored liqueur
• 1/2 teaspoons ground cinnamon

Sprinkle gelatin over cold water in a small saucepan and let stand 1 min. Cook on low heat for 3 minutes or until gelatin is dissolved, stirring constantly. Add instant espresso and cook until espresso is dissolved, stirring constantly. Remove from heat. Place half-and-half, sugar, cocoa powder, liqueur and cinnamon in a blender and blend until smooth. Gradually add gelatin mixture mixing well after each addition. Pour evenly into 6 cappuccino mugs or dessert dishes. Refrigerate for 2 hours or until set. Store in the refrigerator until ready to serve. Garnish each serving with ground cinnamon and a cinnamon stick for extra effect.