5 Delicious Holiday Coffee Recipes

Tis the seasons to stay Caffeinated!

Christmas is no doubt one of the busiest times of the year! We are all running around like mad men and women shopping for gifts, going to Christmas parties, family events, work obligations, the list goes on and on. So instead of brewing that same old cup of coffee every morning before the rush of the day starts, try something new this morning and add a little Christmas bliss to your cup-of-Joe!

Take a look at some of these tasty coffee recipes:


Peppermint Latte’

babble-3-of-4
Ingredients
– 2 shots espresso or strong coffee
– 1 cup milk
– A few drops of peppermint extract or 1 tablespoon crème de menthe or 1 tablespoon peppermint schnapps
– whipped cream for garnish
– 1 candy cane

Instructions

1. Brew coffee. Add milk to a cup to steam on espresso machine, or to a saucepan to heat on the stove-top, or heat in a coffee mug in the microwave.

2. Add espresso and milk to a coffee mug. Add peppermint extract. Top with whipped cream if desired and add a candy cane.

Eggnog Latte
babble-2-of-41

Ingredients:

– 2 shots espresso, or strong coffee
– 1/2 cup milk
– 1/2 cup eggnog (I used Evan Williams, an eggnog with alcohol, but you can use whichever alcoholic or non-alcoholic brand you prefer)
– whipped cream if desired
– freshly grated nutmeg if desired

Directions:

  1. Brew coffee.
  2. Add milk and eggnog to a cup to steam either with espresso machine, in a saucepan to heat on the stove-top, or in a coffee mug in the microwave.
  3. Add espresso, milk, and eggnog to a coffee mug.
  4. Top with whipped cream if desired and garnish with freshly grated nutmeg.
    Enjoy!
    Coconut Cardamom Spiced Breakfast Latte
    cocnut spiced latte
    Ingredients
  • 2 cups plain soy milk
  • 1/3 cup full fat coconut milk
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cardamom + a pinch of whole pods if you have them
  • 1/4 tsp cinnamon
  • 2 whole cloves
  • 1/8 tsp cayenne (or less if too spicy for you)
  • 2 Tbsp maple syrup
  • optional: 1 vanilla bean pod + seeds or splash of vanilla extract

Caffeine (choose one):

3 black tea bags + 1/4 cup water

1/2 – 2 cups strongly brewed coffee

2 shots espresso

Directions

  1. This recipe is all about the simmering of the liquid with the spices. Add all the base ingredients to a small sauce pot.
  2. Heat on medium for at least 15 minutes – allow to slowly simmer – but not burn.
  3. When the mixture has simmered to a slow boil for enough time you can add in your caffeine option (or drink as is for caffeine free – kid friendly!)

Note: strain out the cardamom seeds and cloves before serving (they are shown in photos just as presentation.)

Note: The base liquid will be quite rich – so you can choose to use as much or as little as you’d like. I made a black tea latte with about 1 part brewed black tea and 1 part creamy base and it was delicious. You can even pour over ice for a chilled latte.

Dress Up Hot Apple Cider with Honey Rum Marshmallows
hot apple cider

Ingredients

  • 1 cup honey
  • 1 1/2 cups sugar
  • 3 envelopes gelatin
  • 1 cup cold water, divided
  • 1/2 teaspoon salt
  • 1 teaspoon rum extract – or substitute vanilla extract
  • 1/4 cup cornstarch
  • 1/4 cup powdered sugar
  • non-stick spray

Method

  1. In your stand mixer, place 1/2 cup cold water and gelatin. Mix to combine. Put on whisk attachment. In a small saucepan, add 1/2 cup water, sugar, honey and salt. Bring to a boil and cook over medium high heat until candy thermometer reaches 240 degrees. If you don’t have a thermometer, just wait till the bubbles get thinner and much larger.
  1. When honey mixture is ready, slowly pour it into stand mixer while mixer is on low speed. Turn mixer to medium. When it starts to bubble and get a little thicker turn to high and mix for about 15 minutes. (If you turn the mixer to high too quickly, the hot candy will fly all around your kitchen.)
  1. While this is mixing, take a 9 x 13 pan and spray with non-stick spray. Add cornstarch and powdered sugar to a bowl and mix well. Add cornstarch and sugar mixture to 9 x 13 pan and dust it well. Pour out the excess and reserve for later.
  1. When mixture is thick and white, add rum or vanilla extract. Mix until well incorporated.
  1. Spray spatula with non-stick spray and use it to transfer marshmallow mixture to 9 x 13 pan. Dust with just enough cornstarch and powdered sugar to cover. Let sit at least 4 hours, or overnight.
  1. To cut marshmallows. Transfer to a cutting board and cut with a pizza roller or a pizza rocker knife. Use the reserved cornstarch and powdered sugar to dust all sides of the marshmallows. Be sure to store in an airtight container for up to 3 weeks.
  1. Heat apple cider and top with marshmallows and freshly grated cinnamon.
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