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!
Table of Contents
Coffee Eggnog Punch
- 4 pinches ground nutmeg
- 4 tbsp whipped topping
- 1 cup hot coffee (brewed strong)
- 1 1/2 cups eggnog
- 1 1/2 cups ice cream coffee
- Over low heat, scoop ice cream into a suitable pan.
- Stir in the coffee and egg nog.
- Heat for approximately 3 minutes.
- Pour heated combination into 4 ceramic mugs.
- Top each mug with whipped topping.
- Serve Immediately.
Spicy Coffee and Cream
- 2 sticks cinnamon
- 2 tbsp nutmeg
- 1 cup hot coffee (brewed strongly)
- 1/4 tsp ground cinnamon
- 1/8 tsp vanilla extract
- 2 1/4 tsp confectioners sugar
- 1/4 cup evaporated milk
- Add milk into a mixing bowl.
- Insert mixer beaters into the mixing bowl, cover the bowl up, and freeze it for a half-hour (or until formation of ice crystals develop).
- Afterwards, add the vanilla, cinnamon, and sugar to the mixing bowl.
- Beat the mixture until it is fluffy and thick.
- Split mix between each mug.
- Add coffee to the mugs and sprinkle some nutmeg in.
- If desired, the cinnamon sticks can be used to garnish.
- Serve immediately.
- 1 1/2 cups whipped cream
- 1 tsp ground cloves
- 1 cup half-and-half
- 3/4 tsp ground cinnamon
- 6 cups brewed coffee
- 1/4 cup brown sugar
- 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.
- 2 tbsp ice cream butterscotch topping
- 1/2 cup heavy whipping cream
- 1/2 cup toffee bits (milk chocolate)
- 5 cups hot brewed coffee
- 1 tbsp confectioners sugar
- 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 butterscotch topping onto it.
- Top the drink off with whipped cream.
Brulee Caramel Latte
- ~ 1 tsp caramel sauce
- 8 oz milk
- 1/2 oz vanilla syrup
- 1/2 oz caramel syrup
- 2 shots espresso (or 1/3 cup brewed coffee)
- 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.
- Top off the coffee with the foamed milk.
- Drizzle caramel sauce.