Best Spiced Coffee Recipes

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SPICED PRUNE-ALMOND 'COFFEE' CAKE



Spiced Prune-Almond 'Coffee' Cake image

Categories     Cake     Coffee     Mixer     Dairy     Breakfast     Dessert     Bake     Prune     Almond     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 24

Cake
3/4 cup whole unblanched almonds, toasted, finely chopped
1 cup buttermilk
2 1/2 tablespoons instant coffee granules
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/2 cups unbleached all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
3 extra-large eggs, room temperature
1 cup (about 6 ounces) pitted prunes, coarsely chopped
1 tablespoon grated orange peel
Glaze:
1/2 cup firmly packed dark brown sugar
1/4 cup (1/2 stick) unsalted butter
1/4 cup whipping cream
1 teaspoon instant coffee granules
Orange slices (optional)
Cinnamon stick (optional)

Steps:

  • For cake:
  • Position rack in center of oven and preheat to 350°F. Generously butter 10-inch (12-cup) tube pan. Sprinkle half of almonds into pan. Tilt to coat bottom and halfway up sides with nuts (do not tap out excess). Combine buttermilk, instant coffee, vanilla and almond extracts in small bowl. Stir until coffee dissolves. Sift flour, baking powder, baking soda, cinnamon, salt and ground cloves into medium bowl.
  • Using electric mixer, cream butter and sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Slowly mix in dry ingredients alternately with buttermilk mixture, beginning and ending with dry ingredients. Mix in prunes and orange peel. Pour batter into prepared pan. Sprinkle with remaining almonds. Bake until tester inserted into center of cake comes out clean, about 50 minutes. Cool 30 minutes in pan on rack. Turn cake out onto rack. Quickly turn upright onto platter and cool until just warm.
  • For glaze:
  • Combine brown sugar, butter and cream in heavy small saucepan. Stir over medium-high heat until butter melts. Boil 2 minutes. Mix in instant coffee granules. Cool slightly. Drizzle glaze over cake.
  • Garnish cake with orange slices and cinnamon stick if desired and serve warm or at room temperature.

CAFE MEXICANO (SPICED "CAFE DE OLLA" COFFEE)



Cafe Mexicano (Spiced

Provided by Marcela Valladolid

Categories     beverage

Time 15m

Yield 4 servings

Number Of Ingredients 5

2/3 cup ground dark roasted coffee, medium to coarse grind
1 quart water
1 cinnamon stick
One 3-inch piece orange peel
5 ounces piloncillo* or 1 cup packed dark brown sugar

Steps:

  • In a medium saucepan over medium heat, add the coffee grounds with 1 quart water, the sugar, cinnamon and orange peel. Stir to combine and bring to slow boil, stirring to dissolve sugar. Remove from the heat and let steep, covered for 5 minutes. Strain, through a fine mesh strainer, into cups and serve.

SPICED APPLE BUTTER COFFEE CAKE



Spiced Apple Butter Coffee Cake image

A few dashes of apple pie spice and a few dollops of apple butter make this crumb-topped coffee cake the ultimate fall treat.

Provided by Food Network Kitchen

Time 1h50m

Yield 8 servings

Number Of Ingredients 16

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon apple pie spice
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour (see Cook's Note)
1 teaspoon apple pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream
2/3 cup apple butter

Steps:

  • For the crumb topping: Put the flour, brown sugar, apple pie spice and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, apple pie spice, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 additions, beginning and ending with the flour. Beat until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the apple butter on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

BILLY'S FAVORITE GINGERBREAD SPICED COFFEE SYRUP



Billy's Favorite Gingerbread Spiced Coffee Syrup image

This is a delightful spicy syrup that you can use to spice up coffee, tea, apple cider, you name it, it's all good! Add a tablespoon to your favorite beverage, or use it in whipped cream, or brush it on cakes. Drizzle it on yogurt, oatmeal, or pancakes - the possibilities are endless!

Provided by BILLY B HILLBILLY

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 52m

Yield 16

Number Of Ingredients 9

1 cup water
1 cup sugar
1 tablespoon honey
1 (1 inch) piece fresh ginger root, sliced
1 cinnamon stick, broken into large pieces
8 whole cloves
½ teaspoon whole allspice berries
½ teaspoon whole peppercorns
½ teaspoon ground nutmeg

Steps:

  • In a saucepan over medium-high heat, combine water, sugar, and honey. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer cheesecloth.

Nutrition Facts : Calories 55.5 calories, Carbohydrate 14.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 1.5 mg, Sugar 13.6 g

HOLIDAY SPICED COFFEE



Holiday Spiced Coffee image

Provided by Trisha Yearwood

Categories     beverage

Time 15m

Yield 8 servings

Number Of Ingredients 3

1 1/2 cups ground coffee
1 teaspoon pumpkin pie spice
Zest of 1/2 orange, cut into thick strips

Steps:

  • Add the ground coffee and pumpkin pie spice to the coffee filter of a drip coffee maker. Add 6 cups of water to the machine. Add the strips of orange zest to the empty carafe.
  • Brew according to the manufacturer's instructions. The orange zest should stay in the carafe as the cups are filled.

SPICED APPLESAUCE COFFEE CAKE



Spiced Applesauce Coffee Cake image

Provided by Sandra Lee

Time 6h40m

Yield 10 servings

Number Of Ingredients 12

Butter flavored cooking spray
1 (16-ounce) box pound cake mix (recommended: Betty Crocker)
3/4 cup cinnamon applesauce
1/3 cup pasteurized packaged egg whites
1 teaspoon pumpkin pie spice
1/2 teaspoon almond extract
1/4 cup baking mix (recommended: Bisquick)
2 tablespoons brown sugar
3/4 cup chopped walnuts
1 (.74-ounce) packet spiced cider drink mix (recommended: Alpine)
1 tablespoon butter, melted
Whipped topping flavored with vanilla extract, for serving

Steps:

  • Lightly spray a 6-cup souffle dish with butter-flavored cooking spray and set aside. Make a foil ring 1/2-inch thick for souffle dish to sit on and place inside the bottom of a 5-quart slow cooker.
  • In a large bowl, combine cake mix, applesauce, eggs, pumpkin pie spice, and almond extract. Using an electric mixer beat on low speed for 30 seconds. Scrape down sides of bowl and beat for 1 minute on medium speed. Pour into souffle dish and set aside.
  • In a medium bowl, stir together baking mix, brown sugar, walnuts, cider mix, and melted butter. Sprinkle over cake batter. Use a butter knife to cut through cake and topping several times to swirl.
  • Place souffle dish on top of foil ring in slow cooker. Place 5 folded paper towels over slow cooker bowl and secure with lid. Cook on LOW setting for 4 to 6 hours or until tester comes out clean. Do not lift lid to check cake for the first 3 hours.
  • Cool in souffle dish on wire rack for 15 to 20 minutes before removing and slicing. Serve with whipped topping.

STARBUCK'S SPICED HOLIDAY COFFEE



Starbuck's Spiced Holiday Coffee image

Make and share this Starbuck's Spiced Holiday Coffee recipe from Food.com.

Provided by Northwestgal

Categories     Beverages

Time 2m

Yield 1 pot brewed coffee, 8-10 serving(s)

Number Of Ingredients 6

2/3 cup ground starbucks christmas blend coffee (or any robust dark roast)
4 cinnamon sticks, broke into small pieces and crushed
6 cups water
1/2 teaspoon ground cardamom
2/3 cup honey
half-and-half cream (optional) or milk (optional)

Steps:

  • Mixt together the coffee and cinnamon sticks.
  • Using the cinnamon-coffee and water, brew coffee by your customary brewing method.
  • Add cardamom and honey to the brewed coffee, and stir until honey is dissolved.
  • Pour about 2/3 cup of hot coffee into each coffee cup or mug.
  • Stir in half-n-half or milk, as desired. Serve hot.

Nutrition Facts : Calories 86.5, Sodium 6.9, Carbohydrate 23.4, Fiber 0.1, Sugar 23.2, Protein 0.1

SPICED COFFEE



Spiced Coffee image

A deliciously spiced coffee which enhances the coffee drinking experience, and is therefore particularly welcome when you're aiming to reduce the calories in your daily diet. Because it has no milk, it has NO fat and, at 17 calories, it is super-low in calories. Compare that with a creamy cappuccino! Adapted from Australian chef flip shelton's 'green: modern vegetarian recipes', and posted for the post-ZWT Healthy for the Holidays Challenge! When I make this next time, I'm going to try it without the fennel seeds and with a tablespoon of orange juice.

Provided by bluemoon downunder

Categories     Beverages

Time 8m

Yield 1 serving(s)

Number Of Ingredients 4

3 teaspoons regular grind coffee, organic preferable
2 cinnamon sticks
6 fennel seeds, crushed
1 teaspoon brown sugar or 1 teaspoon honey, to taste

Steps:

  • Combine all the ingredients in a small (1 mug or 2 cup size) coffee plunger.
  • Add boiling water and allow to stand for 5 minutes before pouring.

SWEDISH SPICED CARDAMOM COFFEE WITH CHANTILLY WHIPPED CREAM



Swedish Spiced Cardamom Coffee With Chantilly Whipped Cream image

Gather 'round the fireplace and indulge in this decadent after-ski cuppa! Deliciously aromatic and a great warming beverage to enjoy throughout the cold weather holiday season, or anytime.

Provided by BecR2400

Categories     Beverages

Time 10m

Yield 6 Tall mugs, 6 serving(s)

Number Of Ingredients 11

2 tablespoons grated fresh lemon zest
4 green cardamom pods, split
1 vanilla pod, split
6 tablespoons freshly ground medium-roast coffee
6 cups cold water
6 teaspoons sugar (to taste)
3/4 cup chilled heavy whipping cream
2 tablespoons confectioner's sugar
1/2 teaspoon vanilla extract
2 tablespoons cognac
1/4 teaspoon ground cardamom, plus extra for sprinkling

Steps:

  • Place lemon zest, cardamom pods, vanilla pod, and ground coffee into paper filter in brew basket of your coffee maker.
  • Add water to the coffee maker, and brew according to manufacturer's directions.
  • While coffee is brewing, make the chantilly whipped cream:.
  • Whip the cream until soft peaks form; add the sugar, vanilla, cognac and cardamom, beating until well combined.
  • Pour spiced coffee into 6 tall warmed mugs, about 2/3 full.
  • Sweeten each serving with a teaspoon of sugar, or to taste.
  • Top each serving with a generous dollop of chantilly whipped cream, and sprinkle with ground cardamom. Serve immediately.

Nutrition Facts : Calories 137.6, Fat 11, SaturatedFat 6.8, Cholesterol 40.8, Sodium 16.4, Carbohydrate 9.7, Fiber 0.2, Sugar 8.6, Protein 0.7

SPICED COCONUT COFFEE



Spiced Coconut Coffee image

Don't let the ingredients scare you off. This coffee has a bit of a kick, but it's just right for warming up on those cold winter days. It's easily made in a french press or a regular drip coffee maker. The cinnamon stick can be used more than once. Top with whipped cream and sprinkle with ground cinnamon if desired.

Provided by Heather

Categories     Drinks Recipes     Coffee Drinks Recipes

Time 15m

Yield 2

Number Of Ingredients 7

2 tablespoons ground coffee beans
½ teaspoon crushed red pepper
2 whole cloves
½ (3 inch) cinnamon stick
2 cups water
½ cup coconut milk
2 tablespoons honey

Steps:

  • Combine the ground coffee, red pepper, cloves, and cinnamon stick in a coffee filter set into a drip coffee brewer. Pour the water into the brewer's water reservoir. Set the coffee brewer on to brew.
  • While the coffee brews, gently warm the coconut milk in a small saucepan over medium-low heat. Stir in the honey until the honey is dissolved. Pour the brewed coffee into the mixture; stir. Divide the liquid into two mugs to serve.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 21.1 g, Fat 12.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 10.7 g, Sodium 21.2 mg, Sugar 17.3 g

SPICED ORANGE COFFEE



Spiced Orange Coffee image

Unleash your inner barista! Break out the grated orange zest, cinnamon and brown sugar to make this Spiced Orange Coffee.

Provided by My Food and Family

Categories     Meal Recipes

Time 10m

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 6

1/2 cup ground MAXWELL HOUSE Coffee, any variety
1 Tbsp. orange zest
1/2 tsp. ground cinnamon
1/3 cup packed brown sugar
1-1/2 qt. (6 cups) cold water
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Place coffee, orange zest and cinnamon in filter in brew basket of coffee maker. Place brown sugar in empty pot of coffee maker.
  • Add water to coffee maker; brew. When brewing is complete, stir until well blended.
  • Pour into 8 large mugs; top each with 2 Tbsp. COOL WHIP.

Nutrition Facts : Calories 70, Fat 1.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 10 g, Protein 0 g

CAFé DE OLLA (MEXICAN SPICED COFFEE)



Café De Olla (Mexican Spiced Coffee) image

Warm up anytime with this delightful drink featuring an alluring blend of brown sugar, zesty cinnamon and evaporated milk.

Provided by Annacia

Categories     Beverages

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 cups water
1/2 cup packed piloncillo (or packed dark brown sugar)
2 medium cinnamon sticks
1/4 teaspoon anise seed
2 whole cloves
3 -4 tablespoons good quality instant coffee
1 (12 fluid ounce) can evaporated milk

Steps:

  • Combine water, piloncillo, cinnamon sticks, anise and cloves in medium saucepan.
  • Heat over medium-high heat, stirring occasionally, until boiling.
  • Reduce heat to low; cover.
  • Cook for 15 minutes.
  • Remove from heat; stir in coffee granules. Cover; steep for 5 minutes.
  • Heat evaporated milk in small saucepan over medium-high heat.
  • Whisk constantly until milk is frothy and just comes to a boil.
  • Remove from heat.
  • Strain coffee through a fine sieve into individual serving cups.
  • Serve immediately with frothed milk on the side.

Nutrition Facts : Calories 135.9, Fat 7.4, SaturatedFat 4.4, Cholesterol 27.4, Sodium 110.7, Carbohydrate 11.1, Fiber 0.4, Protein 6.8

CINNAMON SPICED COFFEE CAKE



Cinnamon Spiced Coffee Cake image

Paired with a hot cup of java, this cute coffee cake, courtesy of Alice Wrisley of Mohawk, New York, will shine as bright as the sunrise.

Provided by Taste of Home

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1-1/4 cups Quick Baking Mix
3 tablespoons sugar
2 tablespoons beaten egg
3 tablespoons 2% milk
TOPPING:
1/4 cup packed brown sugar
1-1/2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon
4-1/2 teaspoons cold butter

Steps:

  • In a small bowl, combine baking mix and sugar. In another bowl, whisk egg and milk; stir into dry ingredients just until moistened. Spread into an 8x4-in. loaf pan coated with cooking spray. In another bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter., Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts :

SPICED APPLE COFFEE CAKE



Spiced Apple Coffee Cake image

Apple provides a wonderful addition to this nutty coffee cake made using Gold Medal® all-purpose flour - perfect for breakfast.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h20m

Yield 12

Number Of Ingredients 11

2 cups packed brown sugar
1/2 cup butter, softened
1 egg
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1 teaspoon ground allspice
1/2 teaspoon salt
1 container (8 oz) sour cream
2 cups chopped peeled Braeburn apples (2 medium)
6 tablespoons butter, softened
1/2 cup chopped pecans, toasted

Steps:

  • Heat oven to 350°F. Grease 9-inch square pan with shortening or cooking spray. In large bowl, beat 1 1/2 cups of the brown sugar and 1/2 cup butter with electric mixer on medium speed 2 minutes or until creamy. Beat in egg. In small bowl, mix 2 cups of the flour, the baking powder, allspice and salt with whisk. On low speed, add flour mixture to butter mixture, beating just until blended; fold in sour cream and apples. Spread batter in pan.
  • In small bowl, mix remaining 1/2 cup brown sugar and 1/2 cup flour. Stir in 6 tablespoons butter with fork until mixture looks like fine crumbs. Stir in pecans. Sprinkle crumb topping over batter.
  • Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 1 hour. Serve slightly warm.

Nutrition Facts : Calories 440, Carbohydrate 60 g, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 290 mg

SPICED CHRISTMAS COFFEE WITH BRANDIED WHIPPED CREAM



Spiced Christmas Coffee with Brandied Whipped Cream image

Categories     Coffee     Milk/Cream     Alcoholic     Christmas     Brandy     Winter     Cinnamon     Nutmeg     Bon Appétit     Drink

Yield Serves 8

Number Of Ingredients 9

1/4 cup chilled whipping cream
1 1/2 tablespoons powdered sugar
1 tablespoon brandy
1 cup freshly ground coffee (preferably a mild roast such s Colombian)
5 teaspoons ground cardamom
1 tablespoon sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
7 cups water

Steps:

  • Place ground coffee, cardamom, sugar, cinnamon, and nutmeg in coffee filter. Using spoon, mix gently. Add water to coffee maker and brew according to manufacturer's instructions.
  • Divide coffee among 8 cups. Garnish each with a dollop of whipped cream and serve immediately. /epi-preparation>
  • /epi-conclusion>

SPICED FIG, COFFEE & HAZELNUT CAKE



Spiced fig, coffee & hazelnut cake image

This sophisticated cake is gently spiced and full of treacly flavours from dried figs and muscovado sugar, finished with a cream cheese icing

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 1h10m

Number Of Ingredients 18

4 dried figs , chopped into small pieces
75ml hot strong coffee or espresso
100g blanched hazelnuts
200g slightly salted butter , very soft, plus a little for greasing
225g light muscovado sugar
200g plain flour
2 tsp baking powder
2 tsp vanilla extract
2 tsp mixed spice
50g natural yogurt
4 large eggs
250g pack slightly salted butter , very soft
2 tsp vanilla extract or bean paste
400g icing sugar
250g tub full-fat cream cheese
6 tbsp fig jam or conserve
10-12 figs , halved or quartered
200g caramel (Carnation or Bon Maman work well)

Steps:

  • First, make the sponge. Put the dried figs in a bowl and pour over the coffee. Leave to soak for 30 mins. Heat oven to 180C/160C fan/gas 4. Tip the hazelnuts onto a baking tray and toast in the oven for 5-8 mins until golden brown and aromatic. Tip 75g of the nuts into a food processor (set aside the rest for later) and leave to cool for 10 mins. Meanwhile grease the base and sides of a 20 x 30cm rectangular cake tin with butter and line with baking parchment.
  • Whizz the cooled nuts until finely chopped. Add the soaked figs and any remaining coffee, and whizz again to a paste. Add the remaining sponge ingredients to the processor with a good pinch of salt. Blend until well combined, scraping down the sides once or twice and blending again. Scrape into your cake tin, level the surface and bake for 25 mins, or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 mins, then flip onto a wire rack, peel off the parchment and leave to cool.
  • While the cake cools, make the icing. Put the butter, vanilla and half the sugar in a large bowl. Roughly mash together with a spatula, then blend with an electric hand whisk until smooth. Add the cream cheese and the remaining icing sugar, mash, then blend again until smooth. Split the icing into 2 batches, one for layering and a crumb coat, and one for a final coat. You can chill the icing while the cake cools, but remove it from the fridge 15 mins before using to bring back to room temperature.
  • Now assemble the cake. Transfer the cooled cake to a chopping board. Score the sponge at 10cm intervals along the length of the cake, marking out 3 sections, 20 x 10cm each. Cut through, then stack the cakes on top of each other to check they are the same size. Trim any uneven edges, then unstack.
  • Put 1 sponge on a cake board or plate. Spread with a little icing and 3 tbsp fig jam, keeping the jam about 1cm from the edges. Top with another sponge, more icing and jam, then sandwich with the final sponge. Use a palette knife to cover the entire cake with the remaining first batch of icing (the crumb coat) - don't worry if it's a little messy. Make sure you fill any gaps between the layers with icing. Once covered, chill for at least 30 mins to firm up the icing. Chill the remaining icing too, but bring it out of the fridge 10-15 mins before the cake so it is ready for spreading.
  • Decorate the cake. Remove it from the fridge and cover with the remaining icing. Use a palette knife to create smooth edges, or leave it fairly rough, if you like. Top the cake with the figs, pointy ends up. Put the caramel in a small piping bag, snip off the corner and drizzle over the top of the cake, encouraging it down the sides (or just drizzle it over with a spoon). Roughly chop the remaining toasted nuts and scatter over the top. Serve in slices with extra figs on the side, if you like. Keep leftovers in the fridge for 3 days, but bring to room temperature before eating.

Nutrition Facts : Calories 535 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

CINNAMON SPICED COFFEE & CITRUS CLOVE SPICED COFFEE



Cinnamon Spiced Coffee & Citrus Clove Spiced Coffee image

2 variations on spiced coffee: one flavored with cinnamon, cloves, and allspice and the other with orange, lemon, and cloves. You may also want to experiment with your own amounts and combination of spices.

Provided by littleturtle

Categories     Beverages

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

1 1/2 cups brewed coffee (prepared)
1 cinnamon stick (about 3-inches) (optional)
1/4 teaspoon whole allspice (optional)
2 slices orange rind (optional)
2 slices lemon peel (optional)
2 -10 whole cloves
white sugar or brown sugar, to taste
1/2 cup heavy cream, whipped
ground cinnamon, to garnish

Steps:

  • For Cinnamon Spiced Coffee: In a saucepan, over low heat, simmer cinnamon, allspice, and 2 cloves in coffee for 5-7 minutes.
  • Or for Citrus Clove Spiced Coffee: In a saucepan, over low heat, simmer orange peel, lemon peel, and 10 cloves in coffee for 5-7 minutes.
  • Strain into cups and sweeten each to taste.
  • Top with whipped cream and sprinkle with cinnamon.

Nutrition Facts : Calories 207.1, Fat 22.1, SaturatedFat 13.7, Cholesterol 81.5, Sodium 26.2, Carbohydrate 1.7, Sugar 0.1, Protein 1.4

SPICED CHRISTMAS GINGERBREAD COFFEE WITH COGNAC CHANTILLY CREAM



Spiced Christmas Gingerbread Coffee With Cognac Chantilly Cream image

As soon as I discovered how to make ginger syrup, this gingerbread coffee was on the menu last Christmas! I tasted my first Gingerbread coffee, or actually, Gingerbread Latte, in a branch of Starbucks in Manchester, England in 2006 - and it was love at first taste! Mine is a little bit more grown up and indulgent, as I have included a spiced, cognac laced whipped chantilly cream topping! We will be having this for Christmas morning this year, and for many more mornings or evenings I suspect, as the mood takes us! Enjoy this coffee not just at Christmas time, but also throughout the colder months. This recipe is not for latte, but for a fresh filtered coffee and cream version - but I think it is just as delicious.

Provided by French Tart

Categories     Beverages

Time 25m

Yield 6 Tall Mugs, 6 serving(s)

Number Of Ingredients 12

2 cups water
1 1/2 cups granulated sugar
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 scoop fresh ground coffee, per person (in the coffee filter machine)
water
10 fluid ounces whipping cream
2 tablespoons cognac
2 tablespoons icing sugar
1/4 teaspoon ground cinnamon, plus extra to sprinkle
cinnamon stick, for stirrers

Steps:

  • Gingerbread Syrup.
  • Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Be sure the pan is not too small or the mixture could easily bubble over.
  • Bring mixture to a boil then reduce heat and simmer the syrup, uncovered, for about 15 minutes. Remove the syrup from the heat when it's done - thickened, glossy and clear - and then cover it. This can now be stored in a bottle or jar in the fridge for about a month.
  • Gingerbread Coffee.
  • Make the fresh coffee in your coffee filter machine to personal taste - I have suggested 1/2 scoop of medium blend coffee per person for a tall mug of coffee.
  • Just before serving the gingerbread coffees, whip the cream with a hand held mixer until it just holds its shape - then add the cognac, cinnamon and icing sugar and whip until it is firm. If you have a cream siphon - decant the cream into the siphon for piping later.
  • When you are ready to serve the gingerbread coffees, pour some fresh coffee into each tall mug until about two thirds full; add a tablespoon of ginger syrup and stir the coffee - taste it and adjust the flavour by adding more syrup if needed. Then carefully spoon or pipe the cream on to the top of the coffee. Sprinkle with ground cinnamon and serve with a cinnamon stick as a stirrer!
  • If you have any cream left over - make another gingerbread coffee!

SPICED CHRISTMAS COFFEE



Spiced Christmas Coffee image

Make and share this Spiced Christmas Coffee recipe from Food.com.

Provided by Annacia

Categories     Beverages

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

3/4 cup chilled whipping cream
1 cup freshly ground coffee (preferrable a mild roast)
2 teaspoons ground cinnamon
1 1/2 tablespoons powdered sugar
5 teaspoons ground cardamom
1 teaspoon ground nutmeg
1 tablespoon brandy
1 tablespoon sugar
7 cups water

Steps:

  • Using electric mixer, beat whipping cream in a large bowl to soft peaks.
  • Add powdered sugar and brandy; beat to peaks.
  • Place ground coffee, cardamom, sugar, cinnamon and nutmeg in coffee filter.
  • Using spoon, mix gently.
  • Add water to the coffee maker and brew according to manufacturer's instructions.
  • Divide coffee among 8 cups.
  • Garnish each with a dollop of whipped cream and serve immediately.

SPICED COFFEE



Spiced Coffee image

I've found that those who aren't necessarily coffee fans often change their tune when they get a whiff of this chocolaty coffee drink. I like to serve up a big batch at parties. -Joanne Holt, Bowling Green, Ohio

Provided by Taste of Home

Time 2h10m

Yield 8 servings.

Number Of Ingredients 7

8 cups brewed coffee
1/3 cup sugar
1/4 cup chocolate syrup
1/2 teaspoon anise extract
4 cinnamon sticks (3 inches)
1-1/2 teaspoons whole cloves
Additional cinnamon sticks, optional

Steps:

  • In a 3-qt. slow cooker, combine coffee, sugar, chocolate syrup and extract. Place cinnamon sticks and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to slow cooker. Cook, covered, on low 2-3 hours., Discard spice bag. If desired, serve coffee with cinnamon sticks.

Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein.

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