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Coffee Recipes

Coffee Lovers Recipes – Have Fun!

• 1 cup Cold water
• 2 tb Ground espresso coffee
• ½ Cinnamon stick (3" long)
• 4 ts Crème de Cacao
• 2 ts Brandy
• 2 tb Whipping cream, chilled
• Grated semisweet chocolate to garnish
How To:
Break out your espresso machine for this one or just make really strong coffee with a small
amount of water. Break cinnamon stick into small pieces and add to hot espresso. Allow to
cool for 1 minute. Add crème 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. Serves 2


Sometimes you just need to have a tasty treat along with your healthy organic coffee from Life's Diet on a weekend morning. With this fact of nature in mind we have researched an organic coffee cake recipe that you can make in your own kitchen. But, before you turn on the oven, grease the pan with organic shortening and start mixing, you will want to find healthy organic ingredients for your organic coffee cake recipe. Go to lifesdiet.net and pick out your favorite coffee.  The fact of the matter is that coffee cake is for eating with coffee and does not contain coffee!

Ingredients for Organic Coffee Cake Recipes

Organic coffee cake recipes include organic flour, organic sugar, organic baking powder, salt, organic shortening, organic milk and organic eggs. Please note that we did not include organic salt in our list. Organic salts are typically sea salts which may give a different and unwelcome taste to an organic coffee cake recipe. Salt extraction and processing does not include insecticides, herbicides, etc. like the other items on our list so organic processing by in large does not apply.

Tools and Preparation

You will need a 13 by 9 inch baking pan. You can use the non-stick variety or you can simply grease the inside of the pan with your organic shortening or butter. You can use your hands to mix in the butter or shortening but many folks use a pastry blender. (See photo). Use the pastry blender to cut the butter or shortening into the dry ingredients. Set your oven to 350 to 375 degrees and let it heat up that temperature range before putting the coffee cake on the middle rack. Use a separate bowl and mixing spoon to mix your ingredients and then add to the baking pan.

Organic Coffee Cake Recipe - Pastry Blender

Organic Coffee Cake Recipe – Pastry Blender

Specific Ingredients

Here is an example of what and how much to use of each of the ingredients in an organic coffee cake recipe.


All-Purpose Organic Flour 3 cups
Organic Sugar 1 1/2 cups
Organic Baking Powder 5 tsp.
Salt 1 1/2 tsp.
Organic shortening or butter 1/2 cup
Organic Milk 1  1/2 cups
Organic Eggs 2



Follow this sequence for all organic coffee cake recipes. Mix dry ingredients first. Then add organic shortening or butter cutting it into the dry ingredients with a pastry blender or by breaking it up with your hands and mixing in. Then add milk and eggs and mix with a mixer or preferably a wooden spoon until just mixed. Add all ingredients to the greased baking pan and put on the center rack of your oven. Bake for 25 to 30 minutes. The coffee cake will be ready when you can insert a toothpick or tines of fork into the coffee cake and is dry when removed.


Canadian Coffee

¼ c Maple syrup; pure
½ c Rye whiskey
3 c Coffee; hot, black, double strength
¾ c Whipping cream
4 ts Maple syrup; pure
How To:
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.


Alpine Carnival

2 tb Instant coffee
1 ts Vanilla
2 tb Brown sugar
1 ts Water
1 ½ c Boiling water
½ c Whipping cream, whipped
How To:
Divide instant coffee and vanilla evenly between two Spanish coffee glasses. In a small
heavy saucepan, dissolve sugar in the teaspoon of water. Over medium heat, stir dissolved
sugar until it reaches a full boil. Immediately remove from heat and stir in boiling water.
Divide sugar mixture between coffee glasses and top with a dollop of whipped cream.
Makes 2 x 6 oz servings.


Amaretto Coffee

1 ½ c Warm Water
1/3 c Amaretto
1 tb Instant Coffee Crystals
Dessert Topping from a pressurized can
How To:
In a 2-cup measure stir together water and instant coffee crystals. Micro-cook uncovered,
on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in
mugs. Top each mug of coffee mixture with some dessert topping.


Amaretto Coffee / Variation

¾ c Warm water
3 tb Amaretto
1 ½ ts Instant coffee crystals
Dessert topping; * see note
How To:
* Dessert topping should be in a pressurized can.
In a non-metal mug stir together water and instant coffee crystals. Micro-cook, uncovered,
on 100% power about 1 1/2 minutes or just till mixture is steaming hot. Stir in Amaretto.
Top with pressurized dessert topping.


Viennese Coffee
4 oz Semisweet Chocolate
1 tb Sugar
1/4 c Whipping Cream
4 c Hot Strong Coffee
Whipped Cream
Grated Orange Peel
How To:
Melt chocolate in a heavy saucepan over low heat. Stir in sugar and whipping cream. Beat
in coffee with a whisk, 1/2 cup at a time; continue to beat until frothy. Top with whipped
cream and sprinkle with orange peel.
1/2 litre (about 1 pint) water
3 tablespoons coffee
3 tablespoons (or more) sugar
1/4 teaspoon cinnamon
1/4 teaspoon Cardamom
1 teaspoon vanilla or vanilla sugar
How To:
Mix all ingredients in a saucepan and heat until foam gathers on top. Do not pass through
a filter. Stir it up before you serve it.


Black Forest Coffee
6 oz Fresh brewed coffee
2 tb Chocolate syrup
1 tb Maraschino cherry juice
Whipped cream
Shaved chocolate/chips
Maraschino cherries
How To:
Combine coffee, chocolate syrup, and cherry juice in a cup; mix well. Top with whipped
cream, chocolate shavings and a cherry.


Buttered Rum Coffee
1/3 c Ground coffee
1/4 ts Freshly ground nutmeg
1 1/4 ts Rum extract
1/8 ts Liquid butter flavouring
How To:
Place coffee and nutmeg in a blender or food processor fitted with a steel blade. In a cup,
combine remaining ingredients. With processor running, add flavorings. Stop processor
and scrape sides of container with a spatula. Process 10 seconds longer. Store in a
refrigerator. Yields: Mix for eight 6-ounce servings

Cafe Au Lait ( Coffee with Milk )
1 c Milk
1 c Light cream
3 tb Instant coffee
2 c Boiling water
How To:
Over low heat or in double boiler, heat milk and cream till hot. Meanwhile, dissolve coffee
in boiling water. Before serving, beat milk mixture with rotary beater-till foamy. Pour milk
mixture into one warmed pitcher or server, and coffee in another. To serve: Fill cups from
both pitchers at the same time, making the streams meet en route. Makes 6 servings.


Louisiana Cafe Au Lait
2 c Milk
1 c Louisiana coffee with chicory
How To:
Put milk in saucepan; bring to a boil.
Pour hot freshly brewed coffee and milk simultaneously into cups; sweeten with sugar to

 Cafe Au Cin
1 c Cold strong French roast coffee
2 tb Granulated sugar
ds Cinnamon
2 oz Tawny port
1/2 ts Grated orange peel
How To:
Combine and mix in a blender at high speed. Pour into chilled wine glasses.


Viennese Coffee
4 oz Semisweet Chocolate
1 tb Sugar
1/4 c Whipping Cream
4 c Hot Strong Coffee
Whipped Cream
Grated Orange Peel
How To:
Melt chocolate in a heavy saucepan over low heat. Stir in sugar and whipping cream. Beat
in coffee with a whisk, 1/2 cup at a time; continue to beat until frothy. Top with whipped
cream and sprinkle with orange peel.

 Kahlua Kioki Coffee

1 oz Kahlua
1/2 oz Brandy
1 c Hot coffee
1 x Whipped cream
How To:
Add Kahlua and brandy to coffee and garnish with whipped cream.

Coffee and Walnut cake

Makes: 1 8 inch cake (serves 8-10

Takes: 30 minutes

Bakes: 30 minutes


For the sponge

225g butter, softened

225g light brown sugar

4 eggs

225g self-raising flour

100g walnuts, chopped

50ml espresso or a tablespoon of instant coffee made up with a splash of boiling water


For the icing

250g icing sugar

125g butter

50ml espresso or a tablespoon of instant coffee made up with a splash of boiling water


For decoration

10 walnut halves

15g butter (optional)

30g caster sugar (optional)

⅛ teaspoon coarse salt (optional) 

  1. Preheat the oven to 160°C and line two 8 inch sandwich tins with baking paper. Cream together the light brown sugar and butter for the sponge until it is light, fluffy, and noticeably paler than before.
  2. Alternately add the eggs (one by one) and the self-raising flour, stirring thoroughly after each addition.
  3. Stir in the coffee, and fold through the walnuts. Divide the mixture between two the two cake tins and bake for 30 minutes, until the sponges are risen and, when pressed gently with a forefinger, spring back. Leave to cool in their tins for ten minutes, then remove from the tins and cool completely on a rack.
  4. While the sponges are cooling, you can make your buttercream: Cream together the icing sugar and butter until they are light and fluffy. Slowly drizzle in the coffee until it is completely combined into the mixture.
  5. Once the sponges are completely cool, remove the baking paper, and set the first sponge on a board or a plate. Spoon half of the coffee icing onto the sponge, and spread evenly with a knife. Top with the second sponge and, on top of that, the remaining half of the icing.
  6. If you’d like to candy your walnuts, melt the butter and sugar together in a small pan. Once the sugar has dissolved, add the walnut halves and swirl to completely coat the nuts; cook, stirring and swirling, for 3-4 minutes, before turning onto a non-stick surface and leaving to cool. Decorate the cake with walnut halves.