Mix things up and have a coffee with your own personal touch! All you need are flavorful brazibeans and a fancy coffee recipe to kickstart your day! Check out some interesting hot, cold and frozen coffee recipes that we have prepared for you below.
Brazilian Coffee – Prep Time: 10 Minutes, Cook Time: 10 Minutes
- 5 cups water
- 1/3 cup unsweetened cocoa
- 1 tsp. ground cinnamon
- 1 (14 oz.) can sweetened condensed milk
- 1/4 tsp. salt
- 1 1/3 cups strong brewed brazibeans medium roast coffee
- Step 1: Mix salt, cocoa, and cinnamon in a 3-quart saucepan. Mix well and add sweetened condensed milk.
- Step 2: Stir in water and coffee slowly over medium heat and stir well. Make sure the mixture does not boil and serve warm.
- Step 3: Brazilian coffee may be stored for up to 5 days in the refrigerator. Before serving, mix well and reheat.
Caramel Macchiato Frappe – Prep Time: 10 Minutes, Cook Time: 0 Minute
- 1 tablespoon hot water
- 1/3 cup chocolate milk
- 1 teaspoon brazibeans medium roast coffee
- 1 tablespoon sugar
- 2 tablespoons caramel sauce
- 1/4 teaspoon vanilla extract
- whipped cream
- 1 cup ice cubes
- Step 1: Dissolve coffee in hot water. Pour coffee, caramel sauce, chocolate milk, vanilla extract, sugar and ice in a mixer/blender. Cover and blend until fully combined.
- Step 2: Pour mixture into glass and top it off with whipped cream. Drizzle with additional caramel sauce.
Cinnamon Mocha Latte – Prep Time: 4 Minutes, Cook Time: 1 Minute
- 1 serving of brazibeans medium roast coffee
- Chocolate-flavored syrup
- Coffee creamer or half-and-half
- Step 1: Infuse coffee on the smallest cup brew setting.
- Step 2: Mix in chocolate syrup and coffee creamer or half-and-half to taste. Garnish with cinnamon powder as desired.
Coffee Eggnog – Prep Time: 10 Minutes, Cook Time: 0 Minute
- 1/3 cup hot water
- 2 quarts chilled eggnog
- 2 tablespoons brazibeans medium roast coffee
- 1/4 teaspoon ground cinnamon
- Step 1: Mix in coffee crystals, water and cinnamon in a 2-quart pitcher. Stir in eggnog gradually.
- Step 2: Garnish as desired and serve in small cups.
Raspberry Mocha Shake – Prep Time: 5 Minutes, Cook Time: 0 Minute
- 1/4 cup warm water
- 1/4 cup red raspberry jam
- 1 cup vanilla ice cream
- 1/2 teaspoon brazibeans medium roast coffee
- 2 teaspoons chocolate syrup
- Step 1: Dissolve coffee in warm water. Pour into the mixer/blender. Add red raspberry jam, chocolate syrup and vanilla ice cream. Blend until smooth.
- Step 2: Pour into glasses and serve immediately.
Hazelnut Cappuccino – Prep Time: 15 Minutes, Cook Time: 0 Minute
- 1/2 cup whole milk
- 1/4 cup hot water
- 2 tablespoons hazelnut syrup
- 1 teaspoon brazibeans medium roast coffee
- Chocolate shavings or cocoa powder for garnish
- Step 1: Pour milk into a 1-quart microwave-safe bowl and microwave at high heat for 1.5 minutes or until hot. Do not boil. Beat milk with mixer in gradual speed until foam begins to form. Continue beating until more foam forms. Steamed milk will settle while frothed milk will rise.
- Step 2: Stir in coffee, hazelnut syrup, and water into a cup that is microwave-safe. Microwave at high heat for 45 seconds or until hot. Stir until coffee dissolves.
- Step 3: Pour in steamed milk and top off with foamed milk. Garnish with chocolate shavings or sprinkle cocoa powder on top.
- Step 4: For chocolate hazelnut cappuccino, add additional chocolate syrup in Step 2.