Thanksgiving has ended making it officially the Christmas season. We wanted to give you a few different Christmas coffee recipes to help you get into the spirit!
All of them are quite simple and we included a video for each demonstrating how to put them together. Be sure to leave a comment if you tried any of them!
Coffee Eggnog Punch
- ground nutmeg (4 pinches)
- whipped topping (frozen and thawed) (4 tablespoons)
- hot coffee brewed strong (1 cup)
- eggnog (1 ½ cups)
- ice cream coffee (1 ½ cups)
Over low heat, scoop ice cream into a suitable pan. From there, the coffee and eggnog can be stirred in. Heat up the concoction for approximately 3 minutes. Afterward, pour the punch into 4 ceramic mugs or glasses. Each tablespoon can be topped with whipped topping. You can even sprinkle in some nutmeg! The coffee eggnog punch should be served immediately.
Spicy Coffee and Cream
- cinnamon sticks (2)
- ground nutmeg
- hot coffee brewed strong (1 cup)
- ground cinnamon (1/4 teaspoon)
- vanilla extract (1/8 teaspoon)
- confectioners’ sugar (2 ¼ teaspoons)
- evaporated milk (1/4 cup)
Add milk into a mixing bowl. Insert mixer beaters into it, cover the bowl up, and freeze it for a half-hour (or until formation of ice crystals develop).
Afterward, add the vanilla, cinnamon, and sugar, then beat the mixture until it is fluffy and thick. Pour approximately ½ cup into every mug. Add coffee to the mugs and sprinkle some nutmeg in. Spicy coffee and cream should be served immediately; if desired, the cinnamon sticks can be garnished.
- whipped cream (sweetened) (1 ½ cups)
- ground cloves (1 teaspoon)
- cream (half-and-half) (1 cup)
- ground cinnamon (3/4 teaspoon)
- coffee brewed hot (6 cups)
- brown sugar (1/4 cup)
- glasses (half cup)
Mix the cinnamon, ginger, baking soda, brown sugar, and molasses together in a small bowl until the concoction is sufficiently blended. Cover the bowl up and stick it in the fridge for 10 minutes (at least).
Add coffee (¼ cup) to every mug before stirring in the spice concoction (1 tablespoon) until it dissolves. With coffee already in them, the mugs should be filled up to an inch from the top. Half-and-half cream can then be stirred in. The drink and then be garnished with a light clove dusting and a bit of whipped cream.
- ice cream butterscotch topping (2 tablespoons)
- whipping cream (heavy) (1/2 cup)
- toffee bits (milk chocolate) (1/2 cup)
- coffee brewed hot (5 cups)
- confectioners’ sugar (1 tablespoon)
Beat cream in a mixing bowl until it starts to get thick. Add some confectioners’ sugar to the bowl and continue beating until formation of stiff peaks develop. From there, toffee bits can be stirred into the coffee (allow it to stand for about 30 seconds, though). Toffee bits that are undissolved should be strained and discarded. Pour the drink into mugs and drizzle some butterscotch topping onto it. Top the drink off with some whipped cream.
Brulee Caramel Latte
- caramel sauce (to drizzle onto your latte)
- 8 ounces of milk (2%, 1%, or a milk substitute) (1 cup)
- half ounce of vanilla syrup (1 tablespoon)
- half ounce of caramel syrup (1 tablespoon)
- coffee brewed strong (1/3 of a cup) or espresso (2 shots)
This unique beverage is perfect for anyone with a sweet tooth. You can prepare this beverage as sweet or as light as you want. We suggest using Italian Roast Espresso for a delicious velvety base. A strongly brewed Dark Roasted Decaf Coffee can be used by people sensitive to caffeine.
Milk (or a suitable substitute) should be heated up over a stovetop at a medium setting. The warm milk should be whisked until it’s frothy for approximately 30 seconds. A Bodum French Press can be used to froth warm milk after it’s heated. Combine coffee (espresso), caramel syrup, and vanilla syrup into a mug. Use some foam milk to top it off and drizzle in caramel sauce (for extra sweetness). Serve the beverage and enjoy it!
Salted Mocha Caramel Latte
This timeless drink is a sweet and savory treat that will jumpstart your mornings. Papua New Guinea Origin Coffee works particularly well for this recipe.
- sea salt (1/8 tablespoon)
- whipped cream
- caramel sauce (to drizzle on the beverage)
- cocoa powder (1 tablespoon)
- sweetener (refined sugar, honey, brown sugar, etc.) (2 tablespoons)
- milk (or a suitable substitute) (1 cup)
- caramel syrup (2 tablespoons)
- Espresso (2 shots) or coffee brewed strong (1 cup)
Brew a strong cup of coffee or a couple of espresso shots using a French Press or AeroPress.
Milk can be warmed in a suitable saucepan over a medium setting. A French Press or whisk can be used to froth the milk once it’s steamy.
Pour the strongly-brewed coffee or espresso into a mug. Combine the caramel syrup, sweetener, and cocoa powder until the blend is complete. Use frothed milk to top the beverage off. You can even add some sea salt (just a pinch), whipped cream, and caramel drizzle (there is no limit on how much you can add). Enjoy this savory and sweet coffee recipe during the holidays!