Best Jamaican Coffee Recipes

JAMAICAN COFFEE

Steps:

• Pour rum and Kahlua into a coffee mug.
• Top with hot coffee.
• Place a dallop of whipped cream on top and sprinkle with ground allspice.
• Serve.

JAMAICAN COFFEE

Steps:

• In a food processor combine chocolate, sugar and cinnamon, chopping using 3 on/off turns and then finish processing until mixture is fine.
• With machine running pour hot milk and vanilla through food tube and blend until chocolate is melted (10 seconds). *Can be prepared ahead to this point and refrigerated for up to 2 days, bringing to room temperature before proceeding.
• With the food processor running pour cream through food tube, processing until thick.
• Reheat chocolate mixture in a saucepan over medium heat, stirring frequently.
• Stir in coffee.
• Pour into cups, topping with whipped cream.

DELICIOUS JAMAICAN COFFEE

Steps:

• 1. In a tall, heavy glass, pour rum, then Kaulua. Add coffee almost to top. Don't stir. Top with whipped cream. Enjoy!

MANU'S JAMAICAN COFFEE

Steps:

• Place the brown sugar in the bottom of a wine glass.
• Add bacardi and stir.
• Add coffee. Stir to dissolve sugar.
• Slowly pour cream over the back of a spoon so it sits on top of the coffee.
• Serve!

JAMAICAN COFFEE CAKE

Steps:

• Mix butter and sugar until white. Add eggs, bananas. Stir in yogurt and 1 tsp vanilla...add dry sifted ingredients and turn into 9in springform pan. Bake at 350 for 40 minutes...cool Filling..beat sugar and butter until white add egg or beaters, coffee, cocoa and Kaluha. Split cake. Put bake in springform pan with frosting in between and on top..freeze at least 2 hours. serve frozen

JAMAICAN COFFEE FLAN

Steps:

• Position rack in center of oven and preheat to 326ºF. Place six 1/2 cup ramekins in large baking pan. Place pan in oven and heat until dishes are hot, about 10 minutes. Meanwhile, bring 3/4 cup sugar and water to boil in heavy small saucepan stirring until sugar dissolves. Wash down any sugar crystals with a wet pastry brush. Continue boiling, without stirring, until mixture turns golden brown, about 10 minutes. Immediately divide caramel mixture among ramekins. Carefully tilt ramekins to coat sides with caramel mixture. Cool ramekins completely. Bring milk and cream to boil in heavy medium saucepan. Remove from heat. Stir in instant coffee. Whisk eggs and egg yolks to combine in large bowl. Whisk in 3/4 cup superfine sugar and coffee liqueur. Gradually whisk in hot milk mixture. Strain. Divide custard among prepared ramekins. Return ramekins to large baking pan. Add enough hot simmering water to come halfway up sides of ramekins. Bake until edges are set and centers move only slightly when flans are gently shaken, about 35 minutes. Remove flans from water. Cook 15 minutes. Run small sharp knife around edge of flans to loosen. Refrigerate overnight or up to two days. Invert onto plates and serve.

JAMAICAN ICE COFFEE

Steps:

• Pour the first 7 ingredients into a blender and mix until all ice is crushed.
• Pour the frosty beverage into a tall chilled glass, top with whipped cream, toasted coconut and pineapple chunks.
• Grab a straw or two and enjoy.

JAMAICAN COFFEE CAKE

Steps:

• For cake: Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt and set aside. Combine butter and sugar, beating until almost white. Add eggs, 1 at a time, then bananas. Stir in yogurt and vanilla. Fold in combined dry ingredients a little at a time until completely incorporated and mixture is smooth. Pour into buttered and floured 8-inch cake tin and bake for 40 minutes. Turn onto wire rack to cool. Regrease cake tin with butter only and set aside.
• For filling: Beat together sugar and butter until almost white. Add eggs, 1 at a time, beating thoroughly before each addition. Mix together cocoa and coffee. Then add Tia Maria to coffee/cocoa mixture and add all to filling.
• Cut cake into 2 layers, horizontally, and place 1 layer in bottom of greased cake pan. Cover with half of filling and then the remaining layer of cake. Top with remaining filling. To rid cake of air holes, hold it 12 inches from table and drop it so it lands flat. Repeat this twice. Cover cake with plastic wrap and freeze for 2 hours. Serve ice cold with vanilla ice cream.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

JAMAICAN COFFEE BROWNIES WITH PECANS

Steps:

• Preheat oven to 350°F. Spray 13x9x2-inch metal pan with nonstick spray. Combine sugar, butter, cocoa, ground coffee, and salt in large metal bowl. Place bowl over saucepan of simmering water and whisk until butter melts and ingredients are blended (texture will be grainy). Remove bowl from over water; cool mixture to lukewarm if necessary. Whisk in eggs and vanilla. Sift flour over and fold in. Mix in pecans.
• Spread batter in prepared pan. Bake brownies until tester inserted into center comes out clean, about 25 minutes. Cool brownies in pan.
• Place chocolate chips in small bowl. Bring brewed coffee to simmer in small saucepan; pour over chips and stir until melted and smooth. Let ganache stand until cool and beginning to thicken, about 1 hour; spread evenly over brownies. (Can be made 1 day ahead. Cover; let stand at room temperature.) Cut brownies into 15 squares. Top each with 2 ginger strips.

JAMAICAN ICE COFFEE

Steps:

• 1. Pour the first 7 ingredients into a blender and mix until all ice is crushed.
• 2. Pour the frosty beverage into a tall chilled glass, top with whipped cream, toasted coconut and pineapple chunks.
• 3. Grab a straw or two and enjoy.

JAMAICAN COFFEE BROWNIES WITH PECANS

Steps:

• Preheat oven to 350°F Spray a 13x9x2-inch metal pan with nonstick spray.
• Combine sugar, butter, cocoa, ground coffee, and salt in a large metal bowl. Whisk until ingredients are blended (texture will be grainy).
• Cool mixture to lukewarm if it isn't already. Whisk in eggs and vanilla. Sift flour over and fold in gently. Mix in pecans.
• Spread batter in prepared pan. Bake brownies until tester inserted into center comes out clean, about 25 minutes. Cool brownies in pan.
• Place chocolate chips in small bowl. Bring brewed coffee to simmer in a small saucepan; pour over chips and stir until melted and smooth. Let ganache stand until cool and beginning to thicken, about 1 hour. Spread evenly over brownies.
• Cut brownies into 15 squares and top each with 2 ginger strips.

ICED JAMAICAN COFFEE COCKTAIL

Steps:

• Combine liqueurs, coffee and cream.
• Partially fill a wine glass with crushed ice, and pour mixture over ice.
• Serve.

JAMAICAN COFFEE

Steps:

• 1. Fill 6 warmed cups 3/4 full of hot coffee, then pour in Tia Maria to top.
• 2. Sweeten lightly with sugar and serve.

JAMAICAN COFFEE BROWNIES WITH PECANS

Steps:

• Preheat oven to 350°F. Spray 13x9x2-inch metal pan with nonstick spray.
• Combine sugar, butter, cocoa, ground coffee, and salt in large metal bowl. Place bowl over saucepan of simmering water and whisk until butter melts and ingredients are blended.
• Remove bowl from over water; cool mixture to lukewarm if necessary. Whisk in eggs and vanilla. Sift flour over and fold in. Mix in pecans.
• Spread batter in prepared pan. Bake brownies until tester inserted into center comes out clean, about 25 minutes. Cool brownies in pan.
• Place chocolate chips in small bowl. Bring brewed coffee to simmer in small saucepan remove from heat and add the rum. Pour over chips and stir until melted and smooth.
• Let ganache stand until cool and beginning to thicken, about 1 hour; spread evenly over brownies. Can be made 1 day ahead. Cover, let stand at room temperature. Cut brownies into 16 squares. Top each with 2 ginger strips if using.