Coffee Drinks

All of these drinks are non-alcoholic. They are not necessarily healthy or good for you in any way, but I've kept them on the site because I still get requests for them. Enjoy!

Arabic Coffee

5 pods cardamon
1 3/4 cups water
2 teaspoons (rounded) coffee grounds

1. Gently boil the cardamon in the water for 10 minutes. (Some of the water will evaporate.)
2. Add the coffee and boil for 1 minute.
3. Serve in tiny cups.

Borgia Coffee

Serves 2

one cup of extra strong coffee
one cup of hot cocoa
whipped cream
orange peel

Mix in equal proportions the espresso-like coffee and the cocoa (very hot). Serve in coffee cups, and cover with whipped cream. Add grated orange peel.

Variation: Put the juice from 1/2 freshly squeezed medium orange into glass. Place several squares or semi-sweet to sweet chocolate in the cup. Pour dark roast coffee over the top. Stir well to melt chocolate.

If desired, add a non-dairly creamer. French vanilla creamer goes well with this mix. (Milk will curdle if mixed with the orange juice.)

Brazilian Iced Chocolate

Makes 5 cups

2 oz unsweetened chocolate
8 oz double strength coffee
12 oz Coca Cola
1 3/4 oz sugar
20 oz milk
Whipped cream or ice cream

Melt chocolate in double boiler (or microwave) over hot water. Stir in suguar. Gradually stir in hot coffee, mixing thoroughly. Add milk and continue cooking until all chocolate is dissolved. Mixture should be smooth. This takes about 10 minutes.

Pour into jar, cover and chill.

When ready to serve, stir in chilled Coca Cola. Serve over ice cubes in tall glasses. Top with either whipped cream or ice cream.

Cafe de Olla

Serves 4

6 T. ground coffee
6 to 8 small brown sugar cubes
3 cinnamon sticks
3 cloves
4 C. water

Heat all ingredients in a small pot to the boiling point. Reduce heat to low and simmer for 15-20 minutes, or until the sugar cubes dissolve. Pour into coffee mugs (using a strainer is best). The longer the coffee simmers, the more the flavor will develop.

Camp Site Coffee

Heat fresh water over an open campfire. Add one fist-full of coffee for each cup of water. Bring to a boil and then add a splash of cold water to settle the grounds. There is no such thing as strong coffee, only weak people.

Coffee Cola Float

3/4 cup chilled black, sweetened coffee
10-12 oz Coke
2 Tbsp cream
1 scoop vanilla (or coffee) ice cream
Mix the cream into the coffee and 1/2-fill a tall glass with it. Add a scoop of ice cream to glass. Carefully top with Coke.

Coffee Soda

Adds a nice sparkle to your coffee

1/2 cup coffee
1/4 cup carbonated water or cola
ice cubes
strip of lemon, lime or orange peel
Pour coffee over ice. Add carbonated water or soda. Garnish.

Iced Coffee

1. Put some crushed ice into glass.
2. Fill 2/3 full with chilled, strong-brewed, coffee.
3. Fill the rest of the way with milk.
4. (Optional) Top with whipped cream and a grated chocolate.

Iced Coffee Delight

Serves 2

4 cups prepared cold coffee
2 tablespoons sugar
1/2 teaspoon vanilla extract
(optional) cinnamon or whipped cream

Pour some of the cold coffee into ice cube trays and freeze until firm.

Stir vanilla extract and sugar into remaining coffee.

Fill two glasses with mixture of coffee cubes and cold coffee. Add whipped cream and serve with a cinnamon stick or ground cinnamon if desired.

Iced Coffee with Honey

1. Put some crushed ice into glass.
2. Add 1-2 teaspoons of honey to ice.
3. Add 1-2 cups coffee.
4. Dust with ground cinnamon or nutmet.


1 mug strong coffee
1 tsp unsweetened cocoa powder
1 tsp honey
cream or milk
Brew coffee. Place unsweetened cocoa in a mug. Cover with a teaspoon of honey and stir until mixed. Pour hot coffee over the honey and stir to dissolve. Serve with milk or cream if desired.

Mexican Coffee

This is a sweet spicy coffee with a touch of vanilla.

125 ml roasted coffee
1 tbsp cinnamon
1/4 tspn nutmeg
1 1/4 liter water
60 ml brown sugar
80 ml chocolate
250 ml milk
1 tspn vanilla
whipped cream, for garnish
cinnamon, for garnish

Place coffee, cinnamon and nutmet in coffee filter. Brew with water.

In small saucepan, combine brown sugar, chocolate syrup and milk. Cook over low heat until sugar is dissolved. Add to coffee along with vanilla.

Pour into coffee cups. Garnish with whipped cream and a sprinkling of cinnamon.

Thai Iced Coffee

Double strength brewed coffee
Sweetened condensed milk
Ice cubes

Fill cup with desired amount of sweetened condensed milk. Add HOT brewed coffee. Stir until milk is dissolved. Pour coffee and milk mixture over ice. Stir slightly and serve.

Vanilla Cloud

Skim milk
Vanilla flavoring or extract
Equal (sugar substitute)

Add all ingredients to a mug of brewed coffee. Stir.

Espresso Drinks

(still non-alcoholic)
These are mainly mocha and latte creations with various flavorings added.

Cafe Latte

Add steamed milk to a shot of espresso. Top with 1/4 inch of foamed milk. If desired, sprinkle with chocolate or cinnamon.

Cafe Mocha

Start with a long pour of mocha syrup to throughly coat the bottom of the cup. Follow with a shot of espresso and then add steamed milk (150-170 F). Crown with a generous scoop of whipped cream and lightly sprinkle with sweet ground cocoa.

Caramel Fudge Latte

This is basically a latte, except its got equal amounts of espresso and caramel fudge latte (not Torani). The best way to do this is put the caramel into your dosing pitcher when dosing, then stir it up and pour it into either a glass of hot milk (white or chocolate) or a glass of cold milk & ice.
For some reason it tastes good with skim milk... the whole milk and caramel together is almost too much. Of course you can also substitute some ice cream for the milk and throw it all in a blender.

Peanut Butter Mocha

Pour 1/2 oz thick chocolate syrup, 1 tbspn creamy peanut butter and 1 shot of espresso into a mug. Fill with foamed/steamed milk to 1/2 inch from top of mug. Top with whipped cream and thin threads of chocolate syrup.

Spider Latte

1 latte
1/3 shot creme de cacao flavoring
1/3 shot amaretto flavoring
1/3 shot kahlua flavoring

Swiss Mocha

1 mocha
1/2 shot mint flavor
1/2 shot creme de cacao

Last updated: 2/18/97