Coffee & Tea recipes

Coffee & Tea Recipes

Recipes
Batian Peak Coffee

Winter Coffee

One shot of amaretto
One shot of irish cream baileys
Coffee
Whipped cream
brown sugar
You make a coffee in an Irish coffee glass with the whipped cream on top than you heat up the amaretto with the baileys and the sugar. Serve the coffee on the table and put the flaming alcohol in the glass.

Chocolate Orange:

Juice from one half of med. sized orange in large cup. Place several squares of semi- to sweet chocolate in cup. Pour dark roast coffee over top. Stir well to melt chocolate. Can also use two shots of espresso and rest of cup dark roast coffee.

CoffCap

Just add 3-4tsp.. of instant cappuccino to your regular coffee. It's good with or without sugar. Creamer just makes it taste "watery".

Coffee Frape:
Ice cube tray of coffee concentrate Favorite flavoured double-strength coffee brewed, and cooled. Sweeten as desired.
Cream or milk (optional)
Crush coffee cubes and add to individual glasses sweeten the brewed coffee if desired. Now pour brewed coffee over crushed ice.

Death From The Kettle

Coffee (6 teaspoons per cup)
Powdered Malt Extract (2 teaspoons per cup)
Drinking Chocolate (3 teaspoons per cup)
Chocolate-Coffee Swirl Ice-cream (1 tablespoon per cup)

Put powdered ingredients in bottom of tall, chilled glass. Add just enough boiling water to cover powdered ingredients. Mix until thick paste forms. 3/4 fill glass with milk. Add ice-cream. Stir vigorously till paste and milk mix.

Eskimocha

2.5 cup black coffee - Brew a little bit stronger than you would usually drink. (A personal-size coffee maker will make this much.) 2/3 cup milk
1.5 tbsp of brown sugar (darker is better)
5 tbsp of chocolate syrup
1/4 tsp of cinnamon

Brew the coffee and let it freeze solid. Once it is frozen, put the milk, chocolate syrup, brown sugar, and cinnamon into a blender. Blend ingredients until well mixed. Place the blender into the freezer to chill. Do not let it freeze solid. Meanwhile, remove the frozen coffee and chip it into small slivers. An ice shaver does this really well. Take out the blender and add the shaved coffee to it. Blend the mixture until it is completely blended. You may have to help the blender out by stirring the top portion of the mix. Place blender back into freezer to chill some more.
Serves 2 large (drinking glass)servings, or 4 small (coffee mug) size servings.

Vanilla Cloud

skim milk
vanilla flavoring
Equal (tm)
cinnamon
deep, hard bean, Colorado chilled Kenyan beans
Begin by preparing a latte as normal, but before steaming the milk, do this: mix half skim milk and half vanilla flavoring until completely blended. Add half of a packet of sugar to this and then steam. Pour liquid into espresso and then put the thick foam on top. Garnish with a dash of cinnamon.

Caffe' al Cointreau... 6 Cloves
A small piece of orange peel
15 cl/150 ml of Cointreau
15 cl/150 ml of Rum
150 cl/1.5 liters of hot coffee
Place the cloves, the orange peel, the Cointreau and the Rum in a heat resistant container and flambé for a few minutes Add the coffee.
Serve into cups immediately.
Serves 6/8 people

The key is to prepare it from regular (short) espresso coffee. Otherwise is over-extracted and has an unpleasant taste.

Prepare a normal espresso. Add sugar and some ice water or, even better, crushed ice. Shake it up. Serve in tumblers or champagne glasses. Tips: you can add a bit of cold milk and 1tea spoon of liquor.

Cold Coffee Nog

4 eggs
4 level tablespoon sugar
1 pint milk (chilled)
1 pint strong black coffee (chilled)
nutmeg (optional)

Beat the eggs and sugar together then whisk in the milk and coffee. Serve in a tall glass and top with a dusting of finely grated nutmeg. Makes 2 1/2 pints

Coffee Layer Cake

2 cups butter/soft magarine
500g granulated sugar (1 lb)
4 eggs
4 cups flour
2 teaspoon baking powder
4 teaspoon instant coffee
6 tablespoon milk
Cream butter and sugar until light and fluffy. Add eggs one at a time with a tablespoon of flour and beat well. Sift the flour, baking powder and coffee.

Fold dry ingredients into creamed mixture, alternately with milk. Pour into two large tins and spread evenly. Bake at 190 C or 375 F for 35-40 minutes until firm. Serves 9-10 persons.

Summer Recipes

Our Coffees

Batian Peak Tea

About Batian Peak

Icing For Layer Cake

4 teaspoon instant coffee
1 tablespoon boiling water
6 tablespoon butter/soft margarine
3 1/2 cups icing sugar
4-6 tablespoon water
Dissolve coffee in boiling water Cream fat and 2 tablespoon of sugar Add remaining sugar and liquid alternately, beating until it is smooth and easy to spread.

Cool Coffee Tropicana

Brew 4 cups coffee. Combine with 1 cup milk, or cream, and 1 teaspoon rum flavoring. Chill. Pour over cracked ice in tall glasses, and add ice-cold sparkling water. Sweeten with simple sugar syrup,* and stir gently. Serves 6. Simple Sugar Syrup-Simmer together equal quantities of sugar and water for about five minutes until sugar is dissolved. Cool. Store in a covered jar in the refrigerator. This keeps indefinitely and is the best way to sweeten coffee drinks.

Sassy Sodas

1 pint coffee ice cream
2 tablespoons finely ground coffee
3 1/2 cup light rum
4 to 6 scoops vanilla ice cream
5 Instant coffee powder
Spoon coffee ice cream into blender container. Add rum and coffee that has been finely ground to a powdery texture. Blend on high speed until creamy smooth. Pour into tall glasses, adding a scoop of vanilla ice cream to each glass. Sprinkle lightly with instant coffee powder. Serve with long-handled spoons and soda straws. Serves 4-6.

Caribbean (hot) 8 servings 1 coconut
2 cups milk
4 cups strong coffee
1 tablespoon sugar

Punch two holes in to coconut, pour liquid into saucepan Bake coconut for 30 minutes at 300 F degrees Break open coconut, remove meat, and grate. Mix coconut meat, coconut liquid, and milk in a sauce pan Heat over low heat until creamy. Strain Toast grated coconut under broiler Mix milk mixture, coffee, and sugar Pour into mugs, garnish with toasted coconut.

European (hot) 2 servings

1 cup strong coffee
1 egg white
1/4 teaspoon vanilla extract
2 tablespoons half and half
Beat egg white until forms soft peaks Gently add vanilla, and continue to beat to stiff peaks are formed Place into 2 coffee mugs Pour coffee over egg white top with half and half

Grog (hot) 6 servings

3 cups coffee
1/2 cup heavy cream
1 cup brown sugar
2 tablespoons softened butter
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
Peel of one large lemon, broken into 6 pieces Place one piece of each peel into cups Mix butter, sugar, cloves, nutmeg and cinnamon Mix coffee and cream Pour both mixtures into cups and stir.

Mocha (hot) 4 servings

2 cups coffee
1/3 cup cocoa
2 cups milk
1/2 teaspoon vanilla extract
1/2 cup whipping cream
dash cinnamon
Mix cocoa, sugar, coffee and milk in a sauce pan Heat, over medium heat constantly stirring, until simmering Remove from heat and stir in vanilla Pour into cups, top with whipped cream and cinnamon

Irish Coffee

1 jigger of Whiskey
2 cubes of white sugar
2/3 cup of hot coffee
1/4 cup of heavy cream, lightly whipped
Preheat the glass with hot water. Dump the water and fill with hot coffee, add two cubes of sugar, and stir. Add a jigger of whiskey, and top with a collar of lightly whipped whipping cream.

Curaçau Coffee

1 shot of coffee liquor
1 shot of curaçau
1 orange skin
Put, in a small glass, the coffee liquor and the curaçau. Add some ice and shake lightly. Serve with the orange skin.

Turkish coffee

One heaping teaspoon of very finely ground coffee (about 3oz of coffee)
One heaping teaspoon of sugar
Turkish coffee is prepared using a little copper pot called raqwa.
The trick of it is to heat it until it froths pour the froth into the coffee dump and heat it a second time. When it froths again, pour the rest into the cup. Use a heaping teaspoon of very finely ground coffee and optional one heaping teaspoon of sugar (to taste). Add the sugar only just before boiling point. Turkish coffee without sugar is called sade, with a little sugar is "orta s,ekerli" and with lots of sugar is "c,ok s,ekerli". The grounds will settle to the bottom of the cup as you drink the coffee and towards the end, it'll start to taste bitter and the texture will be more like wet coffee grounds than a drink. As soon as this happens stop or your next sip will taste really, really bitter. Instead, turn your cup upside down on the saucer, and let someone read your fortune!

French Drip Or Filtered Coffee Recipe

(for each cup)
1 tablespoon finely ground coffee
1 cup boiling water
Place coffee in strainer or filter of the percolator. Add gradually boiling water. The water will seep through the coffee slowly. Always cover between additions of water in order to retain the flavor and heat. DO NOT BOIL. Pour through a second time if strong coffee is desired.

Coffee without a coffee maker Recipe

Mix one cup of coffee with one of cold water, beat together and add six cups of boiling water. Boil three minutes, stir and add one-fourth cup of very cold water to settle.

Christmas Eve Delight (makes 10 cups)

3 tablespoons of butter
1 cup of brown sugar
1/8 teaspoon ground all spice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/2 cups heavy cream
10 cups coffee
10 strips orange peel
1 apple, cored and sliced into 10 pieces
optional - 1/2 to 1 shot of rum per cup of coffee
Melt the butter in a small pan of low heat. Stir in the brown sugar, allspice, cinnamon, nutmeg, and cloves. Allow mixture to cool and then store in a sealed container in the refrigerator. To serve, put 1 teaspoon of the butter spice, 2 tablespoons cream, 1 strip orange peel, and 1 apple slice into 6 ounces of hot coffee. If desired, add 1/2 to 1 shot of rum.

Chocolate Covered Espresso Beans

1 bag of espresso beans
1 bag of nestle chocolate chips
1 sheet of wax paper
Place the sheet of wax paper over a cookie sheet. Place the espresso beans about 1/2 inch apart. Melt the chocolate either in a pan on the stove or in a microwave safe dish in the microwave. Spoon the melted chocolate over the beans and set them in the fridge to harden. Once they're hard, eat 'em up as you like! They taste great as a topping for ice cream, or just as candy.Suggestion-after the first layer of chocolate dries, put on another coat, this gives you a thicker chocolate layer and tastes even better.

Mocha Chai Latte

INGREDIENTS
2 tablespoons Kenya tea
1 1/2 cups boiling water
1/2 cup whole milk or 1/4 cup
unsweetened condensed milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon cocoa
Whipped cream (optional)
Cocoa for dusting

1. Steep the tea in the water for about 5 minutes. Add teh milk spices, and cocoa and simmer over low heat about 2 or 3 minutes more.

2. Prewarm two mugs. Pour in your mocha chai, add a dollop of whipped cream and a dusting of cocoa, if you like, and enjoy. Serve immediately.

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