For some extra holiday flair, add a splash of peppermint schnapps and / or add a candy cane to your finished shake.

Delicious Coffee Milk Shake

• 2 c Milk
• 2 tb Sugar
• 2 ts Instant coffee
• 3 tb Vanilla ice cream
• Strong coffee; cold

Add ingredients in blender in order given and mix at high speed for 5 minutes or until blended. Pour into frosted glass.

photo credit: rick

Irish Coffee

• 4 c Strong fresh coffee
• 1/4 c Sugar
• 1/2 c Irish whiskey
• 1 c Whipping cream
• 2 tb Sugar
• 2 tb Irish whiskey

Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste. Add 1/2 cup Irish Whiskey and heat thoroughly but do not boil. (Scotch, Bourbon or other whiskeys could be used.) Meanwhile whip 1 cup whipping cream until light. Beat in 2 tb each of sugar and Irish whiskey. Pour coffee into mugs or goblets and pipe or spoon flavored cream on top.

Creamy Irish Coffee

• 1/3 c Irish cream liqueur
• 1 1/2 c Freshly brewed coffee
• 1/4 c Heavy cream, slightly sweetened and whipped (optional)

Divide the liqueur and coffee among two mugs. Top with poufs of whipped cream if desired. Serve at once.

These are both great. I use the second any when I’m making just one or two cups and am in a hurry.

Danish Coffee

• 8 c Hot coffee
• 1 c Dark rum
• 3/4 c Sugar
• 2 Cinnamon sticks
• 12 Cloves (whole)

In a very large heavy saucepan, combine all the ingredients, cover and keep on low heat for about 2 hours. Serve in coffee mugs.

Once you have a cup of danish coffee, this will quickly become one of your favorite after dinner treats. My friends request it at dinner parties all the time. The flavors are strong and good. Take a sip and you can imagine sitting in Denmark on a cold winter day.

It turned out great and reminded me of those delicious coconut macaroons my grandma used to make. Here’s the recipe for the coconut coffee

Coconut Coffee

• 2 c Half-and-half
• 15 oz Can cream of coconut
• 4 c Hot brewed coffee
• Sweetened whipped cream

Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly. Stir in coffee.  Serve with sweetened whipped cream. Delicious!

Canadian Coffee
1/4 c Maple syrup; pure
1/2 c Rye whiskey
3 c Coffee; hot, black, double strength

Topping:
3/4 c Whipping cream
4 ts Maple syrup; pure
Topping: Whip cream with maple syrup just up until soft mounds; set aside.
Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee.

Alexander Espresso

photo credit: andrew steinmetz
1 c Cold water
2 tb Ground espresso coffee
1/2 ea Cinnamon stick (3″ long)
4 ts Creme de cacao
2 ts Brandy
2 tb Whipping cream, chilled
1 ea Grated semisweet chocolate
Break out your espresso machine for this one or just make really strong coffee w/ a small amount of water. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool for 1 minute. Add creme de cacao and brandy, and stir gently. Pour into cute demitasse cups. Whip the cream, and float some cream on top of each cup. For looks, garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it’s perfect for a party.

My dream machine is one of those heavy stainless steel ones that pressure steams the perfect cup of espresso, but honestly, I’d even settle for a cheap plastic model or even one of those old fashioned stove top peculators. Anything to get this delicious, aromatic black gold into a tiny cup.

photo credit: simone.brunozzi

And you have to love those little espresso cups. Just too cute and the perfect size for that quick afternoon pick-me-up. Caffeinated deliciousness!

It still amazes me how versatile coffee is. You can drink it, freeze it, cook with it etc.

Back to the sausage gravy though. Here’s how I make it.

Get a pack of good raw breakfast sausage. Jimmy Dean is ok, but my favorite by far is Neeses Sausage with extra sage.

You can make sausage patties and fry them up, or just sort of crumble it up like ground beef. Take the cooked sausage out, but leave all the fat and drippings in the pan. Add one or two large spoons of flour to the pan and turn down the heat. Move the flour around (it will turn into a thick paste) and just cook it for a few minutes. The longer you cook it the darker your gravy will be. Just be careful not to burn the four.

Next add a splash of coffee and some milk to the pan. Stir constantly and work out all the lumps. Bring the mixture to a boil. It will quickly thicken. When it has reached a good gravy like consistency, turn of the heat and fold the cooked sausage back in.

If you fried your sausage in patties, break them into chunks before returning the sausage to the gravy. Spoon over hot biscuits and of course serve with a good cup of coffee.

photo credit: Navin75

Turkish Coffee Recipe

3/4 cup of water
1 tablespoon of sugar
1 tablespoon of pulverized Coffee
1 cardamom pod

1) Combine water and sugar in a small saucepan.

2) Bring the mixture to a boil and then remove from the heat.

3) Add the coffee and cardamom.

4) Stir well and return to heat.

5) When the coffee foams up – remove from the heat and let grounds settle.

6) Repeat twice more, pouring into cups – allowing the grounds to settle before drinking.

Mexican Spiced Coffee

3/4 cup of brown sugar (firmly packed)
6 cloves
6 julienne slices of orange zest
3 cinnamon sticks
6 tablespoons of coffee (NOT instant)

1) In a large saucepan, heat six cups of water with the brown sugar, cinnamon sticks, and cloves over moderately high heat until the mixture becomes hot. Make sure not to let the mixture boil.

2) Add the coffee, bringing the mixture to a boil.

3) Allow it to boil for three minutes, making sure to stir it on occasion.

4) Strain the coffee through a fine sieve and serve in coffee cups with orange zest.