Orangemintcoffee Recipes

BREWED ORANGE CINNAMON COFFEE

Brewed Orange Cinnamon Coffee image

I've had this recipe for at least 8 years. It has always intriqued me but I never got around to trying it. Attended a meeting where we were supposed to share homemade gift ideas and decided to take this as one of mine. I'm so glad I did!! I loved it! It smells wonderful brewing and it made a lightly spiced coffee that was just so comforting. Make sure to use the blender to mix it to help keep it from clumping in the coffee pot and not letting the water run through properly. Response to reviewer's question about using dried orange zest: I suspect it would make the coffee bitter. I have only used fresh & have never received any complaints about bitterness even from people who take theirs black.

Provided by Marg CaymanDesigns

Categories Beverages

Time 5m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1/3 cup regular grind coffee
1 1/2 teaspoons orange zest
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon

Steps:

Blend coffee and dry ingredients in a blender.
Blend in flavoring and extracts.
Scrape sides and blend 15 seconds more.
Makes one 8-cup pot.
Add sugar/sweetener and/or creamer as desired.
To give as a gift: Place coffee mix in a filter. Place filter on a square of plastic wrap. Draw together with a ribbon.

ORANGE SPICE ICED COFFEE

Orange Spice Iced Coffee image

With two hits of orange (once in the syrup and then a few pinches of zest in the drink itself), it's decidedly orange flavored, yes - but not cloyingly so. It's just right. The spices - cinnamon, cloves, and nutmeg - lend warm fuzzy notes that help bring this all together in a swirl of creamy, caffeine-packed, entirely-too drinkable pure goodness.

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 11

Ingredients

1 cup granulated sugar
1 1/2 cups water
2 large strips fresh orange peel
1 4- inch cinnamon stick
3 whole cloves
1/2 teaspoon grated nutmeg
1 cup cold-brewed iced coffee concentrate
2 tablespoons Orange Spice Syrup
Half and half
1/4 teaspoon freshly grated orange zest
Dash of cinnamon

Steps:

In a small saucepan over medium heat, stir together the sugar and water. Using a paring knife, peel two large (about 2 - 3 inches long) strips of peel from a fresh orange. Be careful to avoid the bitter pith (the white part) as much as possible. Add the orange peel, cinnamon stick, cloves, and nutmeg, to the sugar-water mixture and bring to a boil. Reduce heat and simmer for fifteen minutes, stirring occasionally. Remove from heat and allow to cool completely. Pour syrup over a sieve into a small bowl or jar and discard solids.
Keeps refrigerated in an airtight container for up to two weeks.
Fill a 12 ounce or larger glass with ice. Pour coffee concentrate and syrup over ice, stir in cream, if using. Top with orange zest and a dash of cinnamon. Serve with a straw.

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