Type what you have

Ingredients

• ✓ coffee
• butter
• onion
• carrot
• celery
• garlic
• flat-leaf parsley
• tomato
• tomato sauce
• water
• sugar
• salt
• black pepper
• heavy cream

Instructions

1. 1 Melt the butter in a stock pot over medium heat. Stir in the onion, carrots, celery, garlic, and parsley; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the tomatoes, tomato sauce, coffee, water, sugar, salt, and pepper. Bring the soup to a boil and simmer for 20 to 25 minutes.
2. 2 Pour the hot soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Stir in the cream and heat until warm. Do not boil.

By LAGIRL

Ingredients

• ✓ coffee
• white sugar
• all-purpose flour
• baking soda
• salt
• butter
• shortening
• cocoa powder
• egg
• buttermilk
• butter
• cocoa powder
• milk
• confectioners sugar
• vanilla extract

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x17 1/2-inch jelly roll pan. Combine white sugar, flour, baking soda, and salt together in a bowl.
2. 2 Place 1/2 cup butter, shortening, 1/3 cup cocoa powder, and coffee in a microwave safe bowl. Heat in microwave for three minutes, stirring after each minute, until well blended. Whisk together the eggs and buttermilk in a bowl. Stir in the flour and cocoa mixtures, mixing until just combined. Pour mixture into the prepared pan.
3. 3 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 20 minutes.
4. 4 Heat the remaining 1/2 cup butter, 2 tablespoons cocoa, and milk in a saucepan over medium heat until combined, about 5 minutes, stirring often. Stir in the confectioners' sugar and vanilla extract until smooth. Pour the warm frosting over the hot brownies. Allow brownies to cool completely before slicing into bars.

By Zhora Autumn

Ingredients

• ✓ coffee
• mason jar
• water

Instructions

1. 1 Place ¼ cup ground coffee in each jar; top each with 2 cups water. Screw on lids until just barely tightened; do not overtighten.
2. 2 Fill a large pot with enough water to completely cover jars; place a sous vide immersion cooker into water. Set temperature to 150 degrees F (65 degrees C) according to manufacturer's instructions.
3. 3 Submerge jars in the water bath; set timer for 2 hours.
4. 4 Transfer jars to a cooling rack; cool until easily handled. Strain coffee through a coffee filter to stop the steeping process.
5. 5 Serve coffee over ice or return strained coffee to clean jars and store in the refrigerator for up to 1 week.

By France Cevallos

Ingredients

• ✓ coffee
• butter
• ham

Instructions

1. 1 Melt butter in a cast iron skillet over medium heat. Add ham; cook until browned, about 3 minutes per side. Remove ham from skillet, reserving fat. Pour coffee into the pan, scraping the browned bits from the bottom of the pan with a wooden spoon. Bring to a boil. Serve gravy over the ham.

By Skunkee

Ingredients

• ✓ coffee
• cocoa powder
• sugar
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Pour hot coffee into a mug. Stir in cocoa, sugar, and milk.

By Johanna Adams

Ingredients

• ✓ coffee
• sugar
• water

Instructions

1. 1 Combine sugar, water, and ground coffee in a saucepan over medium heat; cook, stirring often, until sugar dissolves and mixture comes to a rolling boil, about 10 minutes. Reduce heat to low; cook, stirring occasionally, for 10 minutes.
2. 2 Remove from heat; cool, about 30 minutes.
3. 3 Strain syrup through a fine-mesh sieve into a lidded container; cover. Store in the refrigerator.

By Uzo Orimalade

Ingredients

• ✓ coffee
• irish whiskey
• brown sugar
• whipped cream

Instructions

1. 1 Combine all ingredients in a heat-proof mug, stirring to dissolve sugar.
2. 2 Top with whipped cream.

By TheCocktailProjectcom

Ingredients

• ✓ coffee
• half-and-half cream
• white sugar
• vanilla extract

Instructions

1. 1 Stir half-and-half, coffee, sugar, and vanilla extract together in a freezer-safe container. Cover and freeze until coffee mixture solidifies, at least 3 hours.
2. 2 Defrost at room temperature for 1 hour. Break coffee mixture apart with a fork to create a slush-like consistency. Transfer to a punch bowl or large pitcher.

By karenpoole

Ingredients

• ✓ coffee
• half and half
• brown sugar
• caramel ice cream topping

Instructions

1. 1 Combine half-and-half and brown sugar in a glass measuring cup until sugar dissolved; whip using a milk frother or small whisk.
2. 2 Pour coffee into a mug; stir in caramel sauce until dissolved. Add frothed half-and-half mixture. Serve.

By bjergins

Ingredients

• ✓ coffee
• hot cocoa mix
• ice cube
• almond milk
• chocolate syrup

Instructions

1. 1 Heat 1/4 cup coffee in microwave in a mug until warmed, about 30 seconds. Stir cocoa mix into the coffee until dissolved.
2. 2 Fill a large glass with ice cubes. Pour 1 cup cold coffee and almond milk over the ice cubes; stir the cocoa mixture and chocolate syrup into the coffee and almond milk.

By Linda T

Ingredients

• ✓ coffee
• ice
• white sugar
• whole milk

Instructions

1. 1 Add 2 cups ice cubes to a 2-quart pitcher. Slowly pour coffee over ice; stir until ice is melted. Stir in sugar; mix thoroughly until completely dissolved. Add milk, stirring just until combined. Stir in remaining 2 cups ice, adding more as needed; refrigerate until well chilled, about 30 minutes.
2. 2 Fill a tall glass with ice; stir coffee mixture, then pour into glass. Or pour into sterilized serving-size glass bottles or insulated tumblers.

By Melanie King Ditzel

Ingredients

• ✓ coffee
• milk
• caramel sauce
• brown sugar

Instructions

1. 1 Combine milk, caramel sauce, and brown sugar in a saucepan over medium heat and bring to a simmer. Froth mixture using a stick blender.
2. 2 Pour hot milk mixture into a mug, holding back the foam with the back of a spoon. Add coffee and pour foam on top.

By Yoly

Ingredients

• ✓ coffee
• gelatin
• water
• irish cream liqueur

Instructions

1. 1 Sprinkle ½ package unflavored gelatin into a heat-resistant bowl; pour boiling water on top, stirring to dissolve. Add ¼ cup Irish cream liqueur; stir until well incorporated. Pour Irish cream mixture halfway into 8 shot glasses; refrigerate until set, 2 to 4 hours.
2. 2 Sprinkle remaining ½ package unflavored gelatin into a heat-resistant bowl; pour boiling coffee on top, stirring to dissolve. Add ¼ cup Irish cream liqueur; stir until well incorporated. Pour coffee mixture into the 8 half-filled shot glasses. Return to the refrigerator; chill until set, 2 to 4 hours more.

By Yoly

Ingredients

• ✓ coffee
• soy milk
• chocolate syrup
• peanut butter
• vanilla extract
• sucralose sweetener

Instructions

1. 1 Pour coffee into an ice cube tray; freeze until coffee ice cubes form, 1 to 2 hours.
2. 2 Combine coffee ice cubes, soy milk, chocolate syrup, peanut butter, vanilla extract, and no-calorie sweetener in a blender. Cover and blend until frothy.

By Yoly

Ingredients

• ✓ coffee
• coffee ice cube
• raspberry syrup
• white chocolate syrup
• vanilla creamer

Instructions

1. 1 Fill a tall glass with coffee ice cubes. Add raspberry and chocolate syrups. Pour in cold coffee and top off with creamer. Stir to combine.

By Yoly

Ingredients

• ✓ coffee
• powdered sugar
• cocoa powder
• butter

Instructions

1. 1 Whisk powdered sugar and cocoa powder together in a bowl.
2. 2 Beat butter in a medium bowl with an electric mixer until creamy, 2 to 3 minutes. Gradually add powdered sugar mixture, beating well after each addition and scraping the sides and bottom of the bowl occasionally. Add coffee and beat until smooth.

By GINGER P

Ingredients

• ✓ coffee
• cocoa powder
• sweet'n low granulated sugar substitute
• skim milk
• cocoa powder

Instructions

1. 1 In a small mug or coffee cup, mix cocoa and granulated sugar substitute together. Add a few tablespoons of coffee and stir until cocoa is completely dissolved. Pour in remaining coffee.
2. 2 Foam milk. Spoon a generous amount over hot mocha. Garnish with a pinch of cocoa powder, if desired.

By Sweet'NLowR

Ingredients

• ✓ coffee
• dark rum
• coffee flavored liqueur
• whipped cream
• chocolate covered coffee bean

Instructions

1. 1 Pour rum and coffee-flavored liqueur into a decorative coffee glass. Fill the glass with hot coffee, then top with whipped cream and coffee bean.

By Filip

Ingredients

• ✓ coffee
• allspice
• cinnamon
• water
• half-and-half cream
• white sugar

Instructions

1. 1 Combine ground coffee, allspice, and cinnamon in a small bowl; add to drip coffee maker filter basket. Pour water into coffee maker; turn machine on.
2. 2 Divide coffee between 2 cups; stir in half-and-half and sugar.

By Monica

Ingredients

• ✓ coffee
• vodka
• hot chocolate
• nutmeg
• cinnamon stick

Instructions

1. 1 Add all ingredients to your favorite holiday mug.
2. 2 Stir and garnish with a dash of nutmeg and a cinnamon stick. Serve warm.

By Tito's Handmade Vodka

Ingredients

• ✓ coffee
• pork butt roast
• salt
• pepper
• beef broth

Instructions

1. 1 Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and coffee over meat.
2. 2 Turn the slow cooker to Low, and cover it. Cook for 6 to 8 hours, or until the roast is fork-tender.
3. 3 Carefully remove the roast to a cutting board. Pull meat off the bone with a fork. You may also chop it with a cleaver afterward if you like it really finely cut.

By SgtRock

Ingredients

• ✓ coffee
• marshmallow
• banana
• vanilla extract
• heavy cream
• chocolate

Instructions

1. 1 Put a metal bowl and metal beaters in the refrigerator to chill for at least 15 minutes.
2. 2 Place marshmallows and coffee in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching until melted. Stir in banana and vanilla extract; set aside to cool.
3. 3 Beat cream in the chilled bowl using an electric mixer with chilled beaters on high speed until stiff peaks form. Gently fold whipped cream into marshmallow mixture until well incorporated. Spoon or pipe mixture into small dessert dishes; garnish with chocolate shavings. Refrigerate until chilled, at least 30 minutes.

By lutzflcat

Ingredients

• ✓ coffee
• skim milk
• white sugar
• vanilla extract
• almond extract
• ice cube

Instructions

1. 1 Mix skim milk, coffee, sugar, vanilla extract, and almond extract together in a 1-quart container. Refrigerate until ready to serve. Pour over ice.

By LeslieFSU

Ingredients

• ✓ coffee
• coffee flavored liqueur
• brandy
• creme de cacao
• whipped cream
• chocolate sprinkle

Instructions

1. 1 You will need 8 mugs or glass coffee cups. Pour 1 ounce of coffee liqueur into each mug, then add one ounce of brandy and 1/2 ounce of creme de cacao to each serving. Fill each mug with hot coffee, garnish with a dollop of whipped cream, and top with chocolate sprinkles; serve.

By MADAMMOCHA

Ingredients

• ✓ coffee
• milk
• brown sugar
• caramel topping
• caramel sauce
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Combine milk and brown sugar in a saucepan over medium heat. Heat until frothy and close to simmering, about 3 minutes.
3. 3 Reduce heat to low; whisk in caramel sauce and vanilla.
4. 4 Stir in coffee.

By LROwen

Ingredients

• ✓ coffee
• milk
• vanilla pudding mix
• whipped topping
• powdered sugar donut
• cocoa powder

Instructions

1. 1 Whisk milk and pudding mix together in a large bowl until smooth. Fold in whipped topping and set aside.
2. 2 Pour coffee into a shallow bowl. Dip one donut into the coffee and hold for 5 to 10 seconds on each side. Place in the bottom of an 8-inch square baking dish. Repeat with 11 more donuts to fill the bottom of the dish.
3. 3 Spread 1/2 of the pudding mixture over the donuts. Repeat the process with remaining 12 donuts and pudding mixture. Lightly sprinkle cocoa powder over top.
4. 4 Cover and refrigerate, 8 hours to overnight. Serve chilled.

By Nicole McLaughlin

Ingredients

• ✓ coffee
• white sugar
• cinnamon
• irish cream liqueur
• hazelnut liqueur
• whipped cream

Instructions

1. 1 Combine sugar and cinnamon on a flat dish. Moisten rim of a mug; dip into cinnamon-sugar.
2. 2 Add Irish cream and hazelnut liqueur to the mug; pour in coffee. Top with whipped cream; sprinkle with cinnamon sugar.

By jean

Ingredients

• ✓ coffee
• cooking spray
• egg
• coconut oil
• coconut flour
• brown sugar
• coconut

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray.
2. 2 Whisk coffee, eggs, and coconut oil together in a bowl. Combine coconut flour, brown sugar, and shredded coconut together in a separate bowl. Stir coffee mixture into flour mixture until batter is just combined; spoon into prepared muffin cups.
3. 3 Bake in the the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.

By Marla McGregor Hernandez

Ingredients

• ✓ coffee
• whole milk
• sugar
• vanilla extract
• pumpkin pie spice
• whipped cream
• pumpkin pie spice

Instructions

1. 1 Combine hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy.
2. 2 Pour milk mixture into 3 coffee mugs to about 2/3 full; add 2 ounces coffee to each.
3. 3 Garnish each mug with whipped topping and pumpkin pie spice.

By Zippy

Ingredients

• ✓ coffee
• skim milk
• ice cube
• coffee liqueur
• hot cocoa mix
• white sugar
• vanilla extract
• ice cube

Instructions

1. 1 Blend coffee, milk, 2 cups ice cubes, coffee-flavored liqueur, cocoa mix, sugar, and vanilla extract in a blender until smooth and frothy.
2. 2 Fill 6 glasses with ice cubes; pour blended coffee mixture over ice.

By mandalin84