Orangemintcoffee Recipes

Steps:

• In two coffee cups, place a mint sprig and an orange slice. Pour hot coffee into cups. In a small bowl, beat cream until soft peaks form. Gradually add sugar, beating until stiff peaks form. Serve with the coffee.

Steps:

• Combine coffee liqueur and vodka in a coffee glass. Top off with coffee, float heavy cream on top, and serve hot.

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:

• Boil sugar, water and grated orange rind together for five minutes.
• Remove from heat and add crushed mint leaves; cool and strain.
• Combine brewed tea and orange juice.
• Half fill glasses with crushed ice, add tea and sweeten with mint syrup.

Steps:

• Combine water and sugar in a small saucepan. Bring to a boil. Stir until sugar dissolves. Turn off heat.
• Crush mint leaves in a large bowl with mallet or spoon. Add to saucepan. Add lemon juice, orange juice, lemon zest, and orange zest to saucepan. Stir to combine.
• Pass mixture through fine strainer, discard solids. Fill glasses with crushed ice and 3/4 full with strained mixture. Top with seltzer to cut sweetness (optional).

Steps:

• Mix all together.
• For 1 cup coffee, place 2 rounded teaspoons in a cup and fill with hot water.

Steps:

• Heat milk, ground coffee, 1/4 cup brown sugar, and mint in a saucepan over low heat until warmed through, 7 to 10 minutes.
• Whisk egg yolks and remaining 1/2 cup brown sugar in a bowl; slowly whisk in about 1 cup hot milk mixture. Pour egg yolk mixture into saucepan and continue to heat until custard is thickened, about 5 minutes.
• Line a sieve with cheesecloth and strain custard into a large bowl; discard solids. Whisk heavy cream into custard. Cover and refrigerate until chilled, 4 to 5 hours.
• Stir rum and chocolate into chilled custard and pour into an ice cream maker. Freeze according to manufacturer's directions.

Steps:

• For orange syrup:
• Bring zest, sugar, and 1/2 cup water to a boil in a small saucepan, stirring until sugar is dissolved. Let cool; cover and chill at least 2 hours. Strain syrup into a small jar or bowl.
• For cocktail:
• For each cocktail, muddle 1 piece of orange, a small handful mint sprigs, 1 ounce orange syrup, and a few dashes orange bitters in a double Old Fashioned glass or a julep cup. Add 2 ounces bourbon and stir to combine. Fill glass with crushed ice and garnish with more mint.