Kona Spiced Coffee Recipes

GINGER SPICE COFFEE - QISHR

Steps:

• In an ibrik or small saucepan combine all ingredients.
• Bring to a boil and remove from heat.
• Once the coffee stops bubbling, place back onto stove.
• top and allow to come to a boil.
• Remove from heat and repeat.
• Serve in demitasse cups, being sure to allow the coffee to sit for a minute before serving to allow the grinds to fall to the bottom.

KONA SPICED COFFEE

Steps:

• Stir spices into hot brewed coffee.
• Serve with cream and sugar if desired.

DALGONA COFFEE (WHIPPED COFFEE)

Steps:

• Whisk boiling water, instant coffee, and sugar together until coffee is dissolved. Continue to whisk until mixture becomes thick and forms a peak, 2 to 3 minutes.
• Pour milk into a glass. Pour the frothy coffee on top of the milk.

HOLIDAY SPICED COFFEE

Steps:

• Add the ground coffee and pumpkin pie spice to the coffee filter of a drip coffee maker. Add 6 cups of water to the machine. Add the strips of orange zest to the empty carafe.
• Brew according to the manufacturer's instructions. The orange zest should stay in the carafe as the cups are filled.

VIENNESE SPICED COFFEE

Steps:

• MethodCombine the cinnamon powder, nutmeg powder, cardamom powder, coffee powder, sugar and 2 cups of water in a saucepan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.Switch off the flame, cover it with a lid and keep aside for 5 minutes.Strain the coffee using a strainer in a deep bowl.Pour the coffee into 4 individual cups.Put the beaten whipped cream into a piping bag with a star nozzle and pipe a swirl evenly over the coffee in each of the cups.Finally sprinkle little cinnamon powder evenly over it.Serve immediately.

KONA COFFEE-TINI

Steps:

• Combine iced coffee and rum in a cocktail shaker filled with ice. Shake vigorously until frost forms on shaker. Pour into chilled martini glass.