Caribbean:
It is from the more unusual ones, but be adventurous. At first bake a coconut for thirty minutes at 300F (134C). Remove and allow it to cool, then break open the shell and remove the inner flesh and grate. Mix the meat, coconut milk and a half cup of cow’s milk in a pan and heat until it thickens. Then strain the mixture to remove the coconut granules. Mix the mixture with a cup of coffee and sip.

Mexican:
Like any mocha, this is a delicious blend of two natural partners – coffee and chocolate. Take a teaspoon of your favorite chocolate syrup and add a quarter teaspoon of cinnamon and nutmeg. Pour in one cup of coffee and add white or organic sugar to taste. You can mix with whipping cream, or top with whipped cream, too.

Cubano:
This one is type of espresso which originated from Cuba. It is made by adding sugar to the container where espresso grounds are brewed. This gives it smooth flavor that cannot be obtained by mixing sugar with regular espresso, but it still has the strength of espresso. Drink it like tequila, straight and like a shot.

Americano:
Combine a four or five ounces of water with single or double shot of espresso in a two-demitasse cup. Demitasse is a small cup used to serve espresso (2-3 fl oz), about half the size of full coffee cup. Americano is not created by drawing more water through espresso grounds. Proper way to do it is to add water to already extracted espresso. You might want to dilute it with rum or hot milk. Add rum to taste, but not more than a tablespoonful of milk or it will spoil the effect.

Grog:
This is a traditional English holiday treat. Carefully peel a large orange and separate it into slices. Do the same with a lemon. Put a peel about the size of one orange slice into the bottom of the cup. Mix in one-third tablespoon of butter, a tablespoon of brown sugar, a pinch each of ground cloves and nutmeg. Then throw in a pinch of cinnamon. Pour in a half-cup of coffee and stir. Add heavy cream to taste. Happy holidays.

Viennese:
Melt one-eighth cup dark chocolate into a sauce pan and stir in one tablespoon of light cream. Slowly add a half-cup of coffee and whip until frothy, then let settle. Sprinkle cinnamon and cocoa across the surface and taste with pinky raised.

Turkish:
You’ll benefit from obtaining one of the special “džezva” pots used to boil the coffee. Turkish coffee is strong. Start with finely ground Turkish coffee. Pour a cup of water into the pot, then add a half teaspoon of sugar and bring to a boil. Remove from heat and add a teaspoon of the coffee, then stir and replace onto the heat. Remove after a layer of foam appears, then allow to settle and cool.

Iced coffee drink of Vietnam:
Acquire a Vietnamese coffee press. It’s a small coffee pot that sits on top of a cup and has room for coffee and hot water. If you got it, the hardest part is over. Now put the ground coffee in the press, then pour a tablespoon of condensed milk into the bottom of a cup. Pour boiling water over the press and let drip. Stir and add ice. Mmm…

Of course, if you want to get these in a really authentic way you could save yourself the trouble and simply take a little world tour, letting the locals do all the work.

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As with most recipes, freshness is very important, so you either have to buy freshly ground or grind your own and use right away. And if the recipe calls for brewed coffee, make it just before preparing the dish with good filtered water. And remember, many recipes call for coffee two or three times as strong as you’d want to drink.

So, let’s take a look at some of the possibilities for what you can do with coffee…

Coffee Meatloaf Sauce:

Australian Meatloaf is becoming increasingly popular outside the land down under.

For the sauce add a tablespoon of instant coffee to a quarter cup of water and half-cup of ketchup with a quarter cup of a favorite dry red and equal amount of Worcestershire sauce. Two tablespoons of vinegar, an ounce of margarine and two tablespoons of lemon juice with some brown sugar complete the mixture.

After the meat has cooked for 30 minutes, add the sauce and bake 45 minutes more at 375F (190C).

Espresso Brownies:

To make espresso brownies you need to heat a cup of sugar, a quarter teaspoon of salt, and a stick and a half of butter in a sauce pan. Add a teaspoon of vanilla and four ounces of chopped, semi-sweet chocolate and stir until well melted. Now add a tablespoon of your favorite finely ground dark-roast. For an interesting variation substitute with two teaspoons of espresso granules.

Stir until everything is well mixed, then transfer to a mixing bowl and let cool for a few minutes.

While still warm, fold in three eggs, a cup of flour and pour the result into a baking pan. Bake for 30 minutes and set out to cool.

Black Russian Cake:

Select your favorite dark chocolate cake mix and add a cup of vegetable oil, a package of instant chocolate pudding, four eggs, and a half cup of creme de cacao. Now add a cup of your favorite Russian coffee. (1 oz vodka, 1/2 oz Kahlua, 5 oz hot black coffee.)

Beat until smooth and pour into a tube pan, then bake 45 minutes at 350F (177C). There you go!

There’s no end to the possibilities here. Muffins, cookies, breads and all manner of candy – not to mention those well known ice creams – can be enhanced by the addition of coffee.

Cocktails as well get a boost from the ancient bean. In addition to famous Kahlua there are a wide variety of liqueurs that can be used to enhance a pie.

There’s even a recipe for coffee syrup. No this is not the syrup that you add into coffee, it’s the other one. Mix a cup of sugar with a cup of double strength Colombian. Boil in a saucepan, stirring constantly to keep the sugar dissolved. Lower the heat and simmer for three minutes, stirring often. Then cool. Try it!

These were only some of recipes with coffee to get you started. There are probably thousands of more of them. I’m pretty sure that if you wanted you could build a whole menu of restaurant on coffee. The possibilities are endless.

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