Spiced Coffee And Orange Cream Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.
• Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans.
• Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
• Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined.
• Slice the bread and serve with the orange cream cheese on the side for spreading.

Steps:

• Pour milk into a small bowl; place mixer beaters in the bowl. Cover and freeze for 30 minutes or until ice crystals begin to form., Add the sugar, cinnamon and vanilla; beat until thick and fluffy. Divide between two mugs; add coffee. Garnish with nutmeg and cinnamon sticks. Serve immediately.

Steps:

• 1. To Make Coffee: To your grinder add: the coffee beans, a pinch of salt and the two whole allspice balls. Grind the bean mixture the way you normally do, then add to your coffee filter. Add water and brew. If using sugar add now.
• 2. Spiced Milk: Put a small pot on the stove and add the milk, vanilla sugar and a pinch of ground star anise. Warm over low heat for 5 minutes, stir occasionally and don't let the milk boil.
• 3. Flavored Whipped Cream: Add the heavy cream, vanilla sugar, pinch of ground cardamom and orange zest to bowl and whip cream to your preference.
• 4. Add the spiced milk to your cup or mug, then add coffee and additional sugar if using. Now add the whipped cream and garnish with a cinnamon stick.
• 5. Sit back, close your eyes and enjoy!

Steps:

• For the Moroccan coffee granita: Put the coffee beans, cinnamon, ginger, nutmeg, black pepper, cardamom and clove in a coffee grinder and process until ground.
• Place the ground spiced coffee into a coffee maker, add 4 cups cold water and brew according to the manufacturer's directions. Transfer the brewed coffee to a small saucepan, add the granulated sugar and cook over low heat until the sugar is completely dissolved. Stir in the sambuca.
• Pour the mixture into a 9-by-13-inch metal or glass baking dish. Freeze until ice crystals begin to form around the edges, 3 to 4 hours, depending on how cold your freezer is. Using a fork, stir the mixture well and return to the freezer. Continue freezing, stirring and scraping every 30 minutes, until the mixture is thoroughly frozen and the crystals are fluffy, another 3 to 4 hours.
• For the orange water cream: Combine the cream, confectioners' sugar, orange flower water, orange zest and vanilla extract in the chilled bowl of a stand mixer fitted with the whisk attachment. Mix until soft peaks form.
• Layer the granita and orange water cream in tall glasses. Garnish with candied orange peel and mint sprigs

Steps:

• Place a coffee filter in coffee filter basket of 10-cup drip electric coffeemaker.
• Combine ground beans, cinnamon, allspice, and cloves in coffee filter.
• Fill carafe with water.
• Prepare coffee according to coffeemaker directions.
• Stir in orange liqueur and, if desired, light cream and/or brown sugar.
• Garnish each serving with orange wedges.
• Serve the drinks immediately.

Steps:

• Place coffee, orange zest and cinnamon in filter in brew basket of coffee maker. Place brown sugar in empty pot of coffee maker.
• Add water to coffee maker; brew. When brewing is complete, stir until well blended.
• Pour into 8 large mugs; top each with 2 Tbsp. COOL WHIP.

Steps:

• Place the coffee, orange peel, and cinnamon in the filter in the brew basket of a coffee maker.
• Place the brown sugar in the empty pot of the coffee maker.
• Prepare the coffee with the cold water.
• When the brewing is complete, stir until well mixed.
• Pour into large cups or mugs.
• Serve with cinnamon sticks and halved orange slices, if desired.

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.