Coffee Online Magazine » Recipes

How To Make Easy Tiramisu

Christine — Sun, 22 Apr 2012 17:51:03 +0000

How To Make Easy Tiramisu

Tiramisu is the epitome of the perfect dessert that not only incorporates coffee, but also tastes delicious with coffee! It is definitely one of my all time favorite desserts, and I could truly eat it on a daily basis, if I could still fit in my jeans after doing so. Tragically, I only get to eat once month or so, but when I do splurge I just love it.

I found this video on youtube today and I like because it shows how to make individual tiramisu pots. I hate making a big pan of tiramisu because then one of two things happens: 1, I end up throwing away most of the pan or 2, I eat way too much of it. Unfortunately it usually ends up being that I eat way too much of it!

Check out the following video on how to make some scrumptious sounding tiramisu pots!

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Coffee Liqueur Beef Short Ribs

Christine — Mon, 02 Apr 2012 20:12:36 +0000

Coffee Liqueur Beef Short Ribs

I was looking around online today for some great coffee recipes. I have recently heard of this trend of using coffee rubs on meat. I was intrigued and quite curious today when I found a video on Youtube showing a recipe for coffee liqueur beef short ribs! This almost blew my mind away.

To make this recipe you will need the following ingredients:

3 lbs of beef short ribs
1/2 cup of coffee liqueur, such as Kahlua
2 tablespoons of coarse peppercorn
1 tablespoon of coarse salt

And that is it for what you need. You basically rub the meat really good with this mixture and let it marinate. The host of the video grills these ribs over a charcoal pit and they looks simply heavenly!

For the recipe and video that shows step by step instructions, check out the video below on how to make these delicious coffee liqueur beef short ribs:

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Coffee Panna Cotta Recipe

Christine — Thu, 15 Mar 2012 19:23:38 +0000

Chocolate Panna Cotta

Sweet, sweet panna cotta – hands down one of my all time favorite desserts! I love the texture and the creaminess of this sweet treat.

Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piedmont, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce or fruit coulis.

In this version the host of the video makes a coffee panna cotta that sounds utterly heavenly! To make the recipe you will need the following ingredients:

2 cups of heavy cream
2/3 cup of espresso coffee
1/2 cup of sugar
1/4 oz of gelatin sheets
1/2 vanilla pod
For the sauce to pour on top you will need the following ingredients:

3.5 oz chocolate
1/3 cup of espresso coffee
This is a dessert with some kick and is truly so simple to make! I actually have all the ingredients on hand to make this and think I’ll try a go at it tonight.

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Recipe: Blueberry Coffee Cake Muffins

Christine — Tue, 13 Mar 2012 21:20:38 +0000

Blueberry Coffee Cake Muffins

I love Ina Garten, AKA the Barefoot Contessa. She makes the most delicious food that is relatively simple; however, she believes the key is using quality ingredients! I have to agree with her too on that one.

In this video she makes blueberry coffee cake muffins. Ina Garten knows how to entertain with simplicity, style and fun. In this video you can visit with Ina at home in the sumptuous Hamptons of New York to discover her shortcuts and strategies for make-ahead menus, fabulous food and memorable parties.

This recipe would be perrrfect with a cup of Kona coffee or Jamaican Blue Mountain coffee. In fact when I go to the grocery store tomorrow I think I’ll pick up the ingredients to make this delicious recipe! Check out the video below that gives step by step directions on how to make this wonderful blueberry coffee cake muffin recipe:

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Mexican Coffee Recipe for Crisp Autumn Days

Jennifer — Fri, 03 Sep 2010 22:31:44 +0000

Looking for some cool weather coffee recipes? Then head over to Coffee-Recipes.com and check out the latest tasty recipe for Mexican coffee!

With cinnamon, vanilla, and chocolate-y goodness, this rich, flavorful treat is sure to satisfy family and friends on cool fall days as well as over the holidays!

This makes for a sweet beverage for trick-or-treaters, Thanksgiving guests, and Christmas carolers! So get ready for fall, coffee lovers, the cool air is upon us!

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Recipe for mocha latte

Jennifer — Sat, 03 Jul 2010 17:09:18 +0000

The popularity of coffee shops across America has led to an explosion of tasty and exotic coffee-based beverages. They come in variety of delicious flavors, from chocolate to espresso, mint to strawberry, vanilla and nutmeg. One of the common denominators of all these drinks, besides their frothy appealing appearance, is their price tag. Many cost upwards of five bucks, the same price as many lunches at your local fast-food joint. I don’t know about you, but there are a few other things I’d rather invest my money in than some crushed ice, a shot of espresso, and a plastic cup. Don’t get me wrong, I love mocha lattes just as much as the next person, and I would kill for a recipe for mocha latte that I could use at home. Actually, I don’t need to kill anyone to get a recipe for mocha latte. Here’s one right below!

This recipe for mocha latte starts like a traditional café latte, which in Americans is a lot different from what they do in Europe. So if you’re from Europe, read especially carefully to get the American nuances. Where you come from in most places in Europe, café latte consists of one part espresso and three parts frothed milk. The maker then pours both at the same time into a large bowl or wide brimmed cup.

Here in America, though, the base of the recipe for mocha latte only sometimes begins with the same proportions of espresso and frothed milk: one to three. Other times, the proportions depend on what other flavorings you add. For instance, if you add whipped cream as a topping, your café latte may consist of one part espresso to two and one half parts frothed milk. That extra half part becomes the whipped cream or other extra flavoring.

In our case for this recipe for mocha latte, our extra flavorings will be the chocolate that gives the drink its mocha name. We will also get a little crazy and add mint to the mix, sort of like a steamy bowl of mint chocolate chip ice cream. Start with 1.75 ounces of chocolate syrup. Pour the chocolate syrup into a 12-ounce cup with 0.5 ounces of cream de menthe syrup. Then add 2 ounces of freshly brewed espresso, topped with the hot steamed or foamed milk. Stir, making sure to lift from the bottom. This will bring the syrups up. Top the whole concoction with a dollop of whipped cream, chocolate powder, and shaved chocolate.

Also, here’s another mocha coffee recipe.

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Cuban Espresso Coffee Recipes

Jennifer — Sun, 19 Apr 2009 23:41:55 +0000

Downtown Havana

Imagine the old days in Havana. Old men dressed in white linens playing dominos and sipping some of the finest espresso in the world, while cigar smoke and guitar music linger in the air. When one round of espresso is finished, women in beautifully woven dresses gladly deliver more. Relive these Cuban glory days in your own home with your do-it-yourself Cuban espresso coffee recipes. Cuban cigars may be illegal, but great coffee made from these Cuban recipes definitely isn’t. It isn’t even difficult to make.

These can be made with your favorite South American coffee blend, or any type of coffee you prefer.

The first of the Cuban espresso coffee recipes involves making the beverage on your stovetop.

Stovetop Cuban Coffee

Start with one ounce of good water per serving and heat it over a low flame in a small pot.
Once the water boils, add one rounded tablespoonful of coffee per ounce of water.
Stir briefly. It’s finished when it boils again.
The tricky part comes now at the end. Filter the expresso by using a Cuban flannel strainer, which you can usually find at Cuban or exotic markets. Your typical paper coffee will clog up instead of straining properly.

Stovetop Cuban Espresso

The other type of Cuban espresso coffee recipes utilizes the aluminum stove-top espresso makers. These sort of look like steel tea kettles and are typically available at Latin, European, or specialty markets and coffee shops.

To make the espresso in one of these pressurized makers:

Add water to it up to the brass safety valve in the bottom chamber.
Place the filter basket, or funnel piece, in the bottom chamber.
Add enough of your favorite Cuban (or other) ground coffee to make it level to the brim, if not rounded in the center.
Seal the upper chamber with the lower chamber.
Then heat over low to medium heat.

It’s done when you the coffee starts to make bubbling sounds in the top chamber. Take the coffee maker off the stove.

Whatever Cuban espresso coffee recipes you use, try adding a big teaspoon of sugar to your serving. Or boil milk for a moment and add it for café con leche. However you have your Cuban espresso, it’s as close to Cuba as you can get without breaking the embargo!

If you have your own Cuban coffee recipe, share it with us here!

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Cold Brewed Iced Coffee

Jennifer — Tue, 14 Apr 2009 20:48:25 +0000

Every morning, the first thing I do once I’ve made my way into the kitchen is brew pot of coffee with half the water and double the grounds (for a really strong brew to make up for the ice I add shortly after), pour the coffee over some whipped cream, let sit for about 15 minutes (to cool down and to let the whipped cream and coffee mix well), and then pour it over ice.

This is my perfect morning coffee concoction, but if you’d rather do without the ice, then you might want to try it the Matthew Yglesias of The Internet Food Association way:

What you need to do is fill a pitcher with a mixture of water and coffee (if you’re grinding your own, aim for a coarse grind) in a ratio of about 1 cup of coffee to about 4.5 cups of water. Stir it up to mix, and stick it in the fridge for, ideally, a 12 hour overnight brew. In the morning, strain the mixture. If your strainer isn’t fine-meshed enough (mine isn’t) you can supplement it with a paper coffee filter. Now you’ve got a delicious pitcher of coffee concentrate. Pour some over an ice cube and enjoy!

Whether you like it black or with milk, whipped cream, or another additive, this makes a great treat for coffee lovers in the warmer seasons!

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Cooking With Coffee

Juliet Farmer — Fri, 14 Nov 2008 16:19:25 +0000

While coffee might be best enjoyed by the cup, there’s another way to appreciate the bean it all its glory–by cooking with it.

And what better way to start than with the veritable coffee cooking bible, Sandra Gluck’s The Best of Coffee: A Cookbook, which features over 40 recipes such as Mud Pie, Mocha Brownies, and Hazelnut- Espresso Biscotti, as well as twists on classics such as Coconut Custard, Spiced Madeleines, and Mocha Fudge Sauce. From breakfast goodies like Mile-High Pecan Sticky Buns or Coffee and Cream Scones, to sweets like Espresso Caramels, Coffee-Nut Brittle, and Chocolate-Caramel Truffles, there’s sure to be a recipe that hits the (coffee) spot. In addition, there are recipes for over a dozen of the world’s hottest (and coolest) drinks, from Viennese Coffee, Cappuccino, and Turkish Coffee to Iced Mocha and Coffee Ice Cream Soda.

And if you’re still stumped for ideas, how about turning to Emeril, who can turn just about any ingredient, including coffee, into something to shout about. Click here for Emeril’s ideas about cooking with coffee.

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