Customer Submitted Recipes

Join the Discount Coffee Chefs -  Submit your Special Recipe to  Mary Thomas  

 Click for:  Brand Recipes


Iced Coffee Recipe

Directions:
Mix 2 oz. Dolce Iced Coffee Concentrate with 8 oz. of milk or dairy substitute and pour over ice.
To flavor your Iced Coffee, substitute your favorite Dolce flavored syrup for ½ oz. of coffee concentrate.

 


Cafole' Bars
By: Shelly Fisher, Oregon

Ingredients:
1 c all-purpose flour
⅓ c light brown sugar
½ c salted butter
14 oz sweetened condensed milk
2 Starbucks Via Ready Brew Colombia
2 tbsp boiling water (optional)
1 ⅓ sweetened flaked coconut
⅔ c sliced almonds
1 ½ c dark chocolate chips

Directions:
Pre-heat oven to 350 degrees.  Spray a 9 x 13 inch baking pan with non-stick cooking spray.  In a medium mixing bowl, sift together flour and brown sugar, cut in butter until crumbly.  Press mixture evenly in bottom of baking pan.  Bake crust for 15-18 minutes until light golden and set.  Sprinkle crust with coconut, sliced almonds and dark chocolate chips.  Dissolve cafe via in boiling water and whisk into sweetened condensed milk or heat sweetened condensed milk 2-3 minutes in microwave, whisk in cafe via and let cool to room temperature.  Pour mixture evenly over layers and bake 20 minutes or until golden brown around edge.  When cool cut into 24 bars.


"Butter Espresso Fudge Pie"
By: Carolyn Nace, Florida

Ingredients:
1 cup strong Starbucks House Blend or French Roast coffee
1 pkg. (3.9 oz.) instant chocolate pudding mix
1 pkg. (6 oz.) prepared graham cracker crust
1 cup milk (whole or 2%)
1 pkg. (3.9 oz.) instant butterscotch pudding mix
4 cups prepared, thawed froze whipped topping
2 tablespoons instant espresso powder
⅓ cup chocolate covered espresso beans, chopped

Directions:
1.  In a medium bowl, whisk together the coffee and chocolate pudding mix until smooth; spread over bottom of crust.
2.  In another medium bowl, whisk together milk and butterscotch pudding mix until smooth.  Fold in 1 cup whipped topping.  Spread over chocolate/coffee layer.
3.  In a medium bowl, whisk espresso powder into remaining whipped topping, blending well.  Spread over top of pie.  Sprinkle chopped espresso beans evenly overtop pie.  Chill at least 6 hours or overnight.  Before serving, drizzle with caramel syrup.
Serves: 6-8
Prep Time: 15 minutes


Banoffee Breeze
By: Carolyn Nace, Florida

Ingredients:
½ cup light brown sugar
⅔ cup hot brewed Folgers 100% Colombian Coffee
2 medium bananas
⅔ cup heavy whipping cream
½ teaspoon vanilla extract
2 cup whole milk
8-10 ice cubes

Directions:
Place brown sugar in blender.  Add hot coffee, stir and let sit to cool for 15 minutes.  Peel bananas, break into small pieces and place in blender with heavy cream, vanilla extract and milk.  Blend for 20 seconds  Add ice cubes and continue blending until smooth and creamy.  Add a little more milk if it gets to thick.  pour into goblets and garnish with sliced bananas and sprinkle with nutmeg if desired.
Serves: 3-4


French Roast Stew
By: Katie Pelczar, Massachusetts

Ingredients:
4 slices bacon, chopped
1 lb beef stew meat, cut in 1 inch pieces
¼ cup flour
1 tablespoon butter
1 cup chopped onions
2 tablespoons minced garlic
1 cup roughly chopped carrots
1 cup Starbucks French Roast brewed coffee
1 cup beef broth
Salt and pepper to taste
2 ounces dark chocolate, chopped

Directions:
In a Dutch oven, cook the bacon until almost crisp and then remove from the pan and set aside.  Toss the beef in the flour and then brown in the bacon fat.  Once browned on all sides, remove the beef and set aside. Add the butter to the pan and sauté the onions and garlic until soft, about 10 minutes.  Season with salt and pepper.  Add the carrots and return the beef and bacon to the pan.  Add in the coffee and the stock and simmer covered over low heat for an hour and a half.  Season to taste with salt and pepper.  Stir in the chocolate until it melts.  Serve hot with a big loaf of crusty bread.


Bodacious Texas Ribs ~ 4 Texas Servings
By: Peter Halferty, Texas

Ingredients:
¾ Cup Balsamic Vinegar
¾ Cup Raspberry Vinegar
1 Tablespoon whole Pickling Spice Mix
3 Tablespoons Olive Oil
½ Cup Chopped sweet Onion
4 Cloves Garlic, minced
1 Cup Ketchup
½ Cup strong Starbucks French Roast
⅓ Cup Dark unsulfured Molasses
2-3 Tablespoons New Mexico Chile Powder, or to taste
⅓ Cup Packed Dark Brown Sugar, or brown Sugar Splenda
¼ Cup Tomato Paste
4 Pounds Pork Spareribs
12 Ounce Beer

Directions:
In a small pan, combine the vinegars and pickling spies.  Bring to a boil over high heat; reduce heat to medium and continue boiling the mixture, uncovered until it reduces to ¾ Cup (about 8-10 minutes).  Strain through a sieve and discard the spice mix; reserve. Heat the oil in a sauté pan until hot over medium-high heat.  Sauté the onion until softened, stirring frequently.  Stir in the garlic and cook 2-3 minutes more.  Add the vinegar and all remaining sauce ingredients (not the beer) and stir well.  Simmer the sauce over low heat for 10 minutes; remove from the heat and cool.  Marinate the spareribs in 1 Cup of the sauce, coating both sides well, covered in the refrigerator at least 4 hours or overnight.  (I use a large closeable freezer bag, and turn it over several times).  Heat the oven to 325° F.  Put the marinated ribs on a rack in a 9 x 12-inch baking pan and pour the beer into the pan.  Cover everything with heavy foil and bake the ribs for 1 ½ hours.  Remove the pan from the oven and raise the temperature to 375° F.  Baste the ribs with additional sauce, on both sides and bake them uncovered for an additional 25-30 minutes more, basting frequently, as desired, until the ribs are tender and browned.  Serve with a fruit salad or slaw, garlic mashed potatoes and a steamed veggie.


Hot Chocolate Folgers

Ingredients:
1 cup freshly brewed Folgers coffee
1 single serving envelope of hot chocolate mix
1 heaping tablespoon marshmallow whip

Directions:
Stir together the coffee and hot chocolate, mix until blended. Top with the marshmallow whip. Serve hot. Makes 1 serving.


Caramel Chocolate Folgers

Ingredients:
1 cup freshly brewed Folgers coffee
2 tablespoons caramel ice cream topping
1 tablespoon chocolate syrup
1 to 2 tablespoons cream (optional)

Directions:
Stir together. Serve hot. Makes 1 serving.


Strawberries and Cream Folgers

Ingredients:
1 cup freshly brewed Folgers coffee
1 cup sliced frozen or fresh strawberries
1/4 cup strawberry preserves
2 scoops vanilla (or strawberry) ice cream
5 or 6 ice cubes

Directions:
Pour the hot coffee into a blender jar. Add the strawberries, preserves and ice cream. Blend together. With the blender motor running at the highest speed, drop in the ice cubes, one at a time, mixed in and mixture is very cold and frothy. Pour into large or 2 medium sized glasses and serve immediately. Makes 1 to 2 servings.


Millstone® Coffee Mocha Punch
A yummy holiday crowd pleaser!

Ingredients:
1 quart extra-strength chilled Millstone Breakfast Blend®
1 quart chocolate ice cream
1 quart vanilla ice cream
1 cup whipping cream
1/4 tsp. salt
1/2 cup sugar
1/4 tsp. almond extract
1/2 tsp. vanilla
1/2 tsp. nutmeg
1/4 tsp. cinnamon (optional)

Directions:
Pour chilled coffee into a punch bowl. Add walnut-sized chunks of ice cream. Whip cream, adding salt, sugar, almond extract and vanilla; fold into punch. Sprinkle with nutmeg and cinnamon.

Serves: 35


Millstone® Hot Apple Spice Coffee Punch
If you love cider and coffee then this treat is for you!

Ingredients:
2 quarts apple juice
2 quarts Millstone Breakfast Blend®, brewed strong
12 oranges, sliced wafer thin
4 (3-inch) cinnamon sticks
2/3 cup brown sugar
Pinch of ground allspice
Pinch of ground cloves
Garnish: cinnamon sticks

Directions:
Stir together all ingredients in a large saucepan and bring to a boil over medium heat. Reduce heat, then simmer for 10 minutes. Remove pan from heat and strain liquid into pitchers or a heat-resistant punch bowl. Serve in mugs or pretty punch cups. Garnish with cinnamon sticks.

Serves: 16


Millstone® Java Shake

Java Shake - the great new way to enjoy Millstone® Coffees!

Ingredients:
1 cup of your favorite dark-roasted Millstone Caffe Midnight (chilled and double-strength)
3 tbsp. chocolate syrup (or add to taste)
5 cups of vanilla ice cream

Directions:
Blend coffee, syrup and ice cream in blender until well mixed. For best results pour into chilled glasses, let stand a minute. Top with whipped cream and serve.

Makes 2 tall or 4 short servings


Dolce Gourmet Vanilla Syrup Recipes

Ingredients:
freshly brewed cup of coffee
3/4 oz. or 1-2 tablespoons Dolce Gourmet Vanilla Classic Syrup

Directions:
Add 3/4 oz. or 1-2 tablespoons syrup to a freshly brewed cup of coffee.

Yield: 1 12 oz. cup serving.

Be creative with Dolce Gourmet™ flavored syrup.

 


Dolce Vanilla Nut Latte

Ingredients:
Combine in a 10 oz. cup:
1/2 oz. Dolce Gourmet™ Vanilla Syrup
1/2 oz. Dolce Gourmet™ Hazelnut Syrup
1 shot Espresso

Directions:
Fill cup with Steamed Milk.
Top with Whipped Cream if desired.


Dolce Gourmet Hazelnut Syrup Recipes

Ingredients:
freshly brewed cup of coffee
3/4 oz. or 1-2 tablespoons Dolce Gourmet Hazelnut Classic Syrup

Directions:
Add 3/4 oz. or 1-2 tablespoons syrup to a freshly brewed cup of coffee.

Yield: 1 12 oz. cup serving.

Be creative with Dolce Gourmet™ flavored syrup.



Dolce Gourmet Irish Cream Syrup Recipes

Ingredients:
freshly brewed cup of coffee
3/4 oz. or 1-2 tablespoons Dolce Gourmet Irish Cream Classic Syrup

Directions:
Add 3/4 oz. or 1-2 tablespoons syrup to a freshly brewed cup of coffee.

Yield: 1 12 oz. cup serving.

Be creative with Dolce Gourmet™ flavored syrup.

 


Dolce Irish Nut

Ingredients:
Combine in a 10 oz. cup:
1/2 oz. Dolce Gourmet™ Hazelnut Syrup

1/2 oz. Dolce Gourmet™ Irish Cream Syrup
1 shot Espresso

Directions:
Fill cup with Steamed Milk.
Top with Whipped Cream if desired.

 


Frappe Recipe

Directions:
Combine 3 fl oz. of Dolce Iced Coffee Concentrate with 5 oz. neutral flavored frappe base, pour over ice and blend.

 


Coffee Shake Recipe

Directions:
Combine 3 oz. of Dolce Iced Coffee Concentrate, 4 oz. of milk, 2 large scoops of ice cream and blend till smooth.


Maxwell House Cocoa Java ~ Can be served Hot or Iced!

Ingredients:
1 Envelope Hot Chocolate Mix
3/4 cup Freshly Brewed French Roast Maxwell House Coffee
Fresh or frozen Whipped Cream

Directions:
Empty cocoa mix into large cup or mug. Add coffee; stir until cocoa mix is dissolved. Top with whipped topping.

Extra Special Treat ~ Serve chilled over Maxwell House Coffee Ice Cubes
Pour cooled, strongly brewed, Maxwell House Ultra or French Roast Coffee into ice cube trays. Freeze until solid. Add to your favorite coffee drink just before serving.


Chock full o'Nuts Coffee Flan Desert

Ingredients:
3/4 cup sugar
1 (14 oz.) can sweetened condensed milk (1 1/4 cups)
3 3/4 cups whole milk
5 large eggs
1 cup brewed Chock full o'Nuts Coffee
1 teaspoon vanilla
1/8 teaspoon salt

Directions:
Put oven rack in middle position and preheat oven to 350 degrees F.

Cook sugar in a dry small heavy saucepan over moderate heat until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a golden caramel. Immediately pour into a 9-inch round ceramic or glass baking dish or metal cake pan (1 inch deep) and tilt dish to coat bottom. Cool until hardened, 10 to 15 minutes.

Over medium-low heat, reduce the coffee down to 1/3 cup of liquid. Blend this with the remaining ingredients until smooth. Pour this custard through a fine-mesh sieve over caramel in dish, then transfer dish to a 17- by 11-inch roasting pan lined with a kitchen towel. Cover dish loosely with a piece of foil, then pour enough boiling-hot water into roasting pan to reach 1 inch up side of dish. Bake until custard is set but still wobbly in center when gently shaken and a knife inserted in center comes out clean, 1 to 1 1/3 hours. Transfer dish to a rack to cool, 40 minutes. Chill flan, covered, at least 8 hours.

 


Please wait...