Coffee Liqueur With Vanilla Cinnamon Cream Recipes

COFFEE LIQUEUR WITH VANILLA & CINNAMON CREAM

Steps:

• Use an electric beater to beat the cream in a medium bowl until soft peaks form. Use a large metal spoon to fold in the icing sugar mixture and vanilla bean paste.
• Pour the coffee liqueur evenly among serving glasses. Add the coffee and top with the cream mixture. Sprinkle with cinnamon and serve immediately.
• Notes & tips.
• The Spanish love their coffee sweet and strong - make yours special with a splash of Kahlua.
• Prepare this recipe to the end of step 1 up to 1 day ahead. Cover and store in the fridge. Continue from step 2 just before serving.

COFFEE LIQUEUR

Steps:

• In a 3 quart saucepan over medium heat, combine the sugar and water. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, stir in instant coffee, and allow to cool.
• When cool, stir in vanilla extract and vodka. Pour into clean bottles. Close bottles tightly, and store in a cool dark place.

COFFEE LIQUEUR

Steps:

• Combine corn syrup and sugar in a saucepot.
• Heat over medium heat stirring until sugar is dissolved.
• Combine the boiling water with the dried coffee granules.
• Stir into sugar mixture.
• Let cool completely.
• Then stir in the vodka and the vanilla.
• Pour into a covered container.
• Keeps indefinitely.

CREAMY CINNAMON VANILLA COFFEE

Steps:

• Put milk into the cup. Heat gently in the microwave about 30 seconds -- just to take the chill off so the coffee won't get cold too fast.
• Stir cinnamon and vanilla into the milk (cinnamon goes into the milk easier than into the coffee).
• Add coffee and sugar/Splenda. Stir well and enjoy.
• Note: You can use a chunk of cinnamon stick in the cup instead of the ground cinnamon if you prefer.