Coffee Time

Coffee Time

Black Coffee

Black Coffee

Tuesday Espresso

Breakfast in Paris

Paris Coffee (by Melinda Beck)

Paris Coffee (by Melinda Beck)

HOMEMADE THAI ICED COFFEE

makes 2 servings

INGREDIENTS

1 ounce dark French roast coffee, coarsely ground (use the richest you can find)

2 cups boiling water

2-3 tablespoons low-fat condensed milk

1 cup ice cubes*

DIRECTIONS

Grind coffee beans in KitchenAid® Blade Coffee Grinder. Measure out 1 ounce (about 4 heaping tablespoons) and place in French press. Cover with boiling water and let it steep for 4-5 minutes. Press, then pour the filtered coffee into two glasses, leaving room at the top for condensed milk and ice.

Stir in the condensed milk, then fill the glass with coffee ice cubes. Enjoy!

* I like to make coffee ice cubes by pouring any extra brewed coffee into ice cube trays. Using coffee ice cubes helps to keep your iced coffee nice and strong, rather than diluting it with regular ice.

Frozen Frangelico Coffee

4 cups strong cold coffee
1 cup Frangelico
2/3 cup heavy cream
6 tablespoons pure maple syrup

Stir cold coffee and Frangelico together in a bowl. Transfer to the freezer, and chill until slushy but slightly frozen, anywhere from 4-6 hours. Stir the mixture several times during this time.
Whisk heavy cream in a standing mixer until soft peaks are just forming. Add maple syrup and whisk until soft peaks return.
To serve: divide coffee mixture among 4-6 glasses and  top with equal amounts of whipped cream.

Tuesday Coffee (by NoiRcORNEr)

Affogato (by kiki the cat)

Affogato & Macaroons (by Amanda SG)

Espresso (by roger stowell)

Double Espresso (by Noel Barnhurst)

Espresso in Florence

Espresso in Florence

COCONUT ESPRESSO
Ingredients:
2 oz espresso or strongly brewed coffee
3 oz milk
3 oz coconut milk
1 oz simple syrup
2 cups ice
Directions:
Combine espresso and simple syrup and pour over one cup of ice. Next, combine coconut milk and milk and pour over rest of ice onto espresso. Pour slowly enough to keep the layers separate.

COCONUT ESPRESSO

Ingredients:

2 oz espresso or strongly brewed coffee

3 oz milk

3 oz coconut milk

1 oz simple syrup

2 cups ice

Directions:

Combine espresso and simple syrup and pour over one cup of ice. Next, combine coconut milk and milk and pour over rest of ice onto espresso. Pour slowly enough to keep the layers separate.