Spicy Coffee Mix Recipes

Steps:

• In a 3-qt. slow cooker, combine coffee, sugar, chocolate syrup and extract. Place cinnamon sticks and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to slow cooker. Cook, covered, on low 2-3 hours., Discard spice bag. If desired, serve coffee with cinnamon sticks.

Steps:

• Preheat oven to 350 degrees. Combine cereals and nuts in large bowl. Melt butter in saucepan and add seasonings. Drizzle butter mixture over cereal mixture and toss to coat. Season with salt. Bake for 20 minutes. Serve.

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Melt butter in a saucepan. Whisk in Worcestershire sauce and hot sauce until well blended. Whisk in seasoned salt, garlic powder, onion powder, cayenne, and celery seed.
• Combine corn cereal squares, wheat cereal squares, and pretzels in a large oven-safe bowl or roasting pan. Drizzle the sauce over the mix with a spoon, stirring frequently, until well coated.
• Bake in the preheated oven, stirring every 15 minutes, until hot and crunchy, about 1 hour and 15 minutes.
• Turn off the oven, stir the mix, and leave the oven door cracked open with the mix still inside. Let cool inside for 45 to 60 minutes. Store in airtight containers.

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Combine wheat cereal squares, oat cereal, pretzels, crackers, sunflower seeds, and nuts in a large bowl. Set aside.
• Combine butter, honey, Worcestershire sauce, salt, cayenne pepper, chili powder, garlic powder, and onion powder in a small saucepan and over medium-low heat. Mix until butter is melted and spices are blended in smoothly. Pour seasoned butter over dry mixture and stir until well combined. Spread out onto a large baking sheet.
• Bake in the preheated oven for 1 hour, stirring every 15 minutes. Let cool completely.
• Mix in dried cherries and smoked beef stick pieces.

Steps:

• Make a cup of strong hot coffee.
• Add the coriander, cardamom and cinnamon to the condensed milk and mix well.
• Next add the spicy condensed milk to the hot coffee, making sure to blend really well.
• Now taste the coffee, if you would like it sweeter add more of the condensed milk.
• Pour the spiced coffee into a jar, cover and put into the fridge to chill.
• When ready, place three or four coffee ice cubes into a tall glass and pour the spiced chilled coffee over top.
• Using a spoon carefully rest it on top of the coffee and slowly pour the heavy cream into the spoon. This will help the cream float on top of the coffee, instead of sinking immediately into it.
• Garnish with remaining cinnamon and enjoy.

Steps:

• Combine the spices with the coffee beans in a grinder and whirr until the beans are finely ground.
• Bring 4 cups of water to boil.
• Put some milk-a cup or more-in a small saucepan over a low flame to heat. Do not let it come to a boil.
• If you are making the coffee in a filtered maker: Pour the coffee mixture into the paper-lined brewing cup. Pour about 2 ounces of boiling water over the coffee to allow the grounds to "bloom." Then slowly add the rest of the water, allowing it to drip through the grounds into the pot below.
• Or (for Mikekey) if you are using a French press: Put the coffee and spice mixture in the bottom of the press pot. Pour in the requisite amount of boiling water, put the top in place and let the mixture steep for 4 to 5 minutes. Press the plunger down.
• Pour the spiced coffee into cups and add hot milk (and sugar) if desired. Serve at once.

Steps:

• Mix together bee pollen, coffee, orange peel, cinnamon, cardamom, and fennel in an airtight container and cover.
• Do ahead: Spice mix can be made 1 month ahead. Store at room temperature.