DIY Coffee Drinks
Last year, when everything shut down and I couldn’t just run to the coffeeshop to get my favorite caffeinated beverage, I had to find a solution ASAP. So, I learned how to make my own coffee drinks, and now I'm hooked! Here are a few recipes that make me happy and are easy to make at home…
Decadent Iced Coffee
Iced or blended coffee doesn't have to be difficult to do. All you need is:
• 1 cup crushed ice
• 2-3 oz or 4 1/2 tbsp. condensed milk
• 4 oz or 8 tbsp. cold brewed coffee (recipe follows)
**Blender if you like it blended.
Cold Brewed Coffee
1/2 cup to 1 cup Kings Canyon Coffee Blend
4 cups of Water
A fine strainer
Cheesecloth
A glass pitcher or a large mason jar
Directions:
Mix the ground coffee and water. If you want a regular brew, add 1/2 cup of coffee grounds. If you like a stronger brew, add up to 1 cup of coffee grounds. Give your coffee and water mixture a quick stir to help get brewing started.
Refrigerate your coffee brew for 12 to 15 hours.
Strain the coffee brew by using a fine strainer coated in some cheesecloth.
Chef's Tip:
For the best flavor, it's best to buy whole beans. Grind your beans on coarse setting to get the consistency of kosher salt.
Store your cold brew in a sealed container in the refrigerator for no longer than two or three days. When you add milk, water, or other ingredients, this shortens your coffee’s shelf life. If you leave your cold brew as a concentrate, you can store it for about a week before its quality degrades.
Mexican Hot Coffee Cocktails
Topped with espresso whipped cream, this spiked coffee will quickly become one of your favorite cocktails. I love this easy cocktail recipe any time of the year even though it truly warms your soul on a chilly evening.
Total: 15 mins
Servings: 6
Ingredients
6 cups prepared coffee
2 tablespoons superfine or regular granulated sugar
¼ teaspoon ground Mexican or regular cinnamon
⅛ teaspoon ground ancho chile pepper or cayenne pepper
Chocolate-flavor syrup
¾ cup (6 oz.) coffee liqueur, such as Kahlua
6 tablespoons (3 oz.) tequila, rum, or brandy
1 recipe Espresso Whipped Cream (recipe follows)
12 chocolate-covered coffee beans (optional)
Directions
Pour coffee into a 2-qt. insulated bottle to keep hot.
In a shallow dish stir together sugar, cinnamon, and ground ancho pepper.
Wet rims of glass coffee mugs or brandy snifters with water and dip into sugar mixture to coat.
For each cocktail, squeeze a little chocolate syrup in a design in bottom of a rimmed mug or glass. Add 2 Tbsp. liqueur and 1 Tbsp. tequila.
Add coffee, filling mug or glass three-fourths full.
Top with Whipped Cream and coffee beans.
Espresso Whipped Cream
Ingredients
3 cups cold heavy cream
1/2 cup confectioners' sugar
2 tablespoons good-quality instant espresso powder, dissolved in 2 teaspoons water
Directions
1. Whip cream on medium speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, 4 to 6 minutes.
2. Add sugar and espresso; whip until soft peaks return, 1 1/2 minutes.