Coffee Recipes

 

Jamaica After Dinner Coffee

  •          3/4 fluid ounce dark rum
  •          3/4 fluid ounce coffee flavored liqueur
  •          1 cup brewed Blue Mountain Coffee
  •          2 tablespoons whipped cream
  •          1 chocolate covered coffee bean

Pour rum and coffee liqueur into a decorative coffee glass. Fill glass with hot coffee.

Top with a dollop of whipped cream and garnish with a coffee bean.

JBM Smoothie

  •          1 large banana
  •          ¼ cup of peanuts – (optional)
  •          125ml coconut water
  •          ¼ cup of almonds (use a combination of other nuts of your preference)
  •          1 cup of strongly brewed JBM coffee

Pop everything into a blender with ice and blitz!

Creamy Coffee

  •          1/4 pint evaporated milk
  •          Ice cubes
  •          4 1/2 level teaspoons instant coffee
  •          1 level tablespoon castor sugar
  •          3 scoops vanilla ice cream

Make the evaporated milk up to 1/2 pint by adding ice cubes. Stir in 4 teaspoons instant coffee and the sugar and blend all in an electric blender until the ice is broken. Pour into glasses and top with ice cream. Sprinkle with the remaining instant coffee and serve at once. Makes 3 drinks.

Frosted Black Coffee

  •          1/4 pint extra strong cold coffee
  •          2 tablespoons cracked ice
  •          1 scoop of vanilla ice cream

Pour the coffee into a cocktail shaker with the ice. Add the ice cream and shake vigorously. Pour into a tall glass and serve with a straw. Makes 1 drink.

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 margarine
  •          500g granulated sugar (1 lb)
  •          4 eggs
  •          4 cups flour
  •          2 teaspoon baking powder
  •          4 teaspoon instant coffee
  •          6 tablespoon milk
  1.        Cream butter and sugar until light and fluffy. Add eggs one at a time with a tablespoon of flour and beat well.
  2.        Sift the flour, baking powder and coffee.
  3.        Fold dry ingredients into creamed mixture, alternately with milk. Pour into two large tins and spread evenly.
  4.        Bake at 190 C or 375 F for 35-40 minutes until firm. Serves 9-10 persons.

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
  1.        Dissolve coffee in boiling water
  2.        Cream fat and 2 tablespoons of sugar
  3.        Add remaining sugar and liquid alternately, beating until it is smooth and easy to spread.