Coffee recipes

If you like experimenting, you’re probably on the lookout for some new coffee recipes. Have you tried all the different varieties of drinks such as cappuccino, latte, mocha and espresso and tried cold coffee drinks like cappuccino freddo or iced coffee?

Or have you added flavouring for a tasty twist on your normal cup of coffee?  Great ones to try are chocolate, brown sugar, cloves, cinnamon, vanilla, nutmeg, hazelnut or liqueurs but there are many other ingredients you could use.

Beyond drinks, there are dozens of food recipes, both sweet and savoury, which contain coffee- everything from meatloaf to risotto, to sauces and gravies

To give you some coffee recipe inspiration here are just a few recipes from NESCAFÉ-

Serves 1

Preparation time: 5 mins

Ingredients

½ banana

150ml (5fl.oz) Greek yoghurt

200ml (7fl.oz) cold milk

2tbsp honey

Pinch cinnamon, plus extra for dusting

3tsp NESCAFÉ CAP COLOMBIE®

6 ice cubes

Method

1. Place all the ingredients except the ice cubes into a blender

2. Process, adding the ice cubes one at a time until smooth and creamy

3. Pour into a tall glass, dust with cinnamon and serve

Serves 2

Ingredients

2tsp NESCAFÉ GREEN BLEND

2 scoops light ice cream or frozen yoghurt

150ml (¼pt) semi-skimmed milk

Large handful of ice

Pinch of cinnamon (optional)

1tsp NESTLÉ CARNATION Condensed Milk Light or sugar, to sweeten if desired

Method

1. Dissolve the coffee with 4tbsp boiling water in a cup and pour into a blender or smoothie maker

2. Add the milk and ice cream and blend until smooth, before adding the ice gradually until you have a slushy consistency. Flavour with cinnamon, if desired and sweeten to taste (it may already be sweet enough)

3. Pour into a tall glass, add a straw, sit back and relax in the summer sun!

Tips

NESCAFÉ GREEN BLEND has a really aromatic aroma and flavour – adjust the amount of coffee in this recipe to suit your taste buds.

Add ½ a banana, a sprinkling of oats and replace the ice cream with yoghurt for a delicious breakfast drink!

Try adding a couple of teaspoons of AERO Hot Chocolate to this recipe for a Mocha Frappe.

Serves 6

Preparation time: 10 minutes

Cooking time: 40 minutes

Ingredients

300ml carton whipping cream

100ml (3½fl oz) semi skimmed milk

2tsp NESCAFÉ ESPRESSO coffee powder

6tbsp CARNATION Condensed Milk

4 large egg yolks

Caster sugar, to glaze

Method

1. Preheat the oven to 150°C, (130°C for fan ovens) Gas Mark 2

2. Place the cream, milk and coffee in a saucepan and slowly bring to the boil. Meanwhile, in a large bowl mix together the egg yolks and condensed milk. Remove the coffee cream from the heat and whisk into the egg yolk mixture. Pour into 6 ramekins, 7.5cm x 4cm (3in x 1½in) or similar sized coffee cups

3. Carefully place the ramekins in a deep baking tin and fill the tin with enough boiling water to come two thirds up the sides of the dishes. Cover with foil and bake for 40 minutes until just set. Remove from the oven and place the dishes on a rack to cool.

Chill well in the refrigerator.

4. To glaze the brulées: preheat the grill to its highest setting. Sprinkle a thin layer of caster sugar over each dish, ensuring the custard is covered. Place under the grill for 5-6 minutes until the sugar has melted to golden brown.

Alternatively use a hand-held blowtorch. Cool slightly before serving

Serves 4

Preparation time: 25 minutes

Chilling time: at least 1 hour

Ingredients

1 heaped tbsp NESCAFÉ ESPRESSO powder

5tbsp cold water

3tbsp coffee liqueur

300g tub light cream cheese

6tbsp CARNATION Condensed Milk

1tsp natural vanilla extract (not essence)

8 sponge fingers

15g (½oz) cocoa

4 pretty cocktail or open wine glasses

Method

1. Dissolve the coffee in 2tbsp boiling water. Tip into a large shallow dish with the coffee liqueur and the cold water. Mix together

2. Beat the cream cheese with the condensed milk and vanilla

3. Dip one sponge finger into the coffee mixture until soaked. Break the sponge into the bottom of one of the glasses. Top with a generous spoonful of the custard and a generous sprinkling of cocoa. Repeat the layers once more, finishing with the cocoa dusting. Use the remaining mixture to fill the other 3 glasses. Chill for at least 1 hour before serving

Tip

You could make one large Tiramisu and serve with some fresh peaches and raspberries 

You will also need:

Ingredients:

Tiramisu

A classic recipe with a modern twist, normally you have to use egg whites to set the custard– but this one sets perfectly without and has a lighter texture than most recipes

Makes 12

Preparation time: 10 minutes

Cooking time: 20-25 minutes

Ingredients

200g (7oz) caster sugar

200g (7oz) self raising flour

200g (7oz) buttery spread*

4 eggs

2½tsp NESCAFÉ GOLD BLEND® mixed in 1tbsp hot water

1tsp vanilla extract

For the icing:

250g (9oz) icing sugar, sifted

1½tsp NESCAFÉ GOLD BLEND mixed in 2tbsp hot water

1tbsp butter, very soft

12 walnut halves

You will also need:

A 12 hole muffin tin and cupcake or muffin cases

Method

1. Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4

2. Using an electric hand whisk beat the cake ingredients together until pale and completely smooth. Divide the mixture between the muffin cases. Bake for 20-25 minutes until risen and golden

3. When cool, make the icing. With and electric hand whisk beat the icing ingredients together and spread or pipe over the cakes.

Top each with a walnut half and enjoy!

*70% fat buttery spread