40 Free Recipes

A little repast to calm you down,
yet pick you up.

Coffees

Thai Iced Coffee
Make some extra strong coffee with 6 to 8 tablespoons
dark roast and 1/2 cup boiling water, then mix with
2 tsp. sweetened condensed milk and pour over ice.

Cafe Mocha
Mix 1 oz. chocolate syrup and 1 shot espresso
Fill the remainder of the cup with foamed milk
and top with whipped cream and chocolate sprinkles.

Cafe Mexicano
Whip 1/4 cup heavy cream with 1/4 tsp. cinnamon, 1/4 tsp.
nutmeg and 1tbs sugar, put a tsp. chocolate sauce
into the bottom of four demitasse cups add 1/2 tsp.
the cinnamon to the coffee, pour into cups and stir the
syrup. Now spoon on the whipped cream.

Iced Cappuccino
60 ounces dark roasted coffee, brewed
2 ounces simple sugar syrup*
8 ounces milk
Add simple sugar syrup to coffee, and cool mixture. Pour into pitcher and store in refrigerator until ready to serve. Add milk when coffee has cooled. Serve over ice. Serves 8 to 10.

Turkish Coffee
The coffee is made in a copper pot called ibrik. Turkish coffee requires the finest grind. A heaping teaspoon of  coffee for each 3 oz of cold water is recommended, as is a heaping teaspoon of sugar. Set the ibrik over a medium flame, pour in the water and sugar, then add the coffee and stir. As the ibrik heats, the pulverized bean allows a quick and full-bodied extraction. The water is brought to a near-boil, and just as it starts to bubble, it is removed from the flame. Remove and replace the ibrik 3 times to cultivate the foam which gathers in the ibrik’s neck. Pour the coffee into a demitasse and let the sediment settle for about five minutes. It is traditional to drink Turkish coffee strong and sweet.

Coffee Tropicale on Ice
Brew 1-1/2 cups of espresso or dark roast coffee. Fill blender half full with cracked ice. Add coffee and 1 teaspoon sugar, blending until thick and frothy. Pour into tall glasses, adding more ice if desired. Serves 4.

Cool Coffee Tropicana
Brew 4 cups coffee. Combine with 1 cup milk, or cream, and 1 teaspoon rum flavoring. Chill. Pour over cracked ice in tall glasses, and add ice-cold sparkling water. Sweeten with simple sugar syrup,* and stir gently. Serves 6.
*Simple Sugar Syrup-Simmer together equal quantities of sugar and water for about five minutes until sugar is dissolved. Cool. Store in a covered jar in the refrigerator. This keeps indefinitely and is the best way to sweeten coffee drinks.

Basic Iced Coffee
To brew a pot of delicious iced coffee, use 3 ounces of quality coffee per 64 ounces of water. (The coffee-to-water ratio can be adjusted for taste, different types of brewing equipment, and pot size.) Final yield will be approximately 60 ounces of brewed coffee. Allow coffee to cool after brewing. Keep it refrigerated if not to be used within two hours. Keep it covered to retain freshness. (To brew extra-strength coffee, use an additional amount of ground coffee with the same amount of water used for regular-strength coffee.)
Try these creative suggestions:
Use a dark roasted or flavored coffee for that extra special treat.
Experiment with a slightly finer grind.
Add Half ‘n Half or another dairy product to create a richer taste and pleasant color.
Add sugar or low-calorie sweetener to the freshly brewed coffee, and mix thoroughly.

Coffee Spritzer
Use 1 cup dark roast coffee. Pour over cracked ice or ice cubes in tall glass with seltzer (without salt) or carbonated mineral water. Serves 1.

Iced Cafe Au Lait
1 cup brewed coffee
1 cup chilled skim milk
1 tablespoon nondairy whipped topping
Pinch of ground cinnamon
1/2 teaspoon vanilla
Combine vanilla and milk with coffee. Pour the mixture over ice, and top with whipped topping and a pinch of ground cinnamon. Serves 2.

Iced Coffee with Honey
Use 1 cup coffee. Pour over cracked ice, or ice cubes, with 1 teaspoon honey in glass. Dust with ground cinnamon and ground nutmeg. Serves 1.

Treats With Spirit
Nonalcoholic flavorings can be substituted for alcoholic ingredients

Coffee Frappe

• 1/2 cup extra-strength cold coffee
• 1 cup light rum
• 3 egg yolks
• 6 tablespoons granulated sugar
• 4 tablespoons whipped cream
  Combine egg yolks and granulated sugar. Beat until frothy. Combine coffee and rum and add to sugar mixture, blending well, Pour into ice cube tray and allow to set. Serve in metal goblets, and garnish with whipped cream.
  Serves 4.

Sassy Sodas

• 1 pint coffee ice cream
• 2 tablespoons finely ground coffee
• 1/2 cup light rum
• 4 to 6 scoops vanilla ice cream
• Instant coffee powder
  Spoon coffee ice cream into blender container. Add rum and coffee that has been finely ground to a powdery texture. Blend on high speed until creamy smooth. Pour into tall glasses, adding a scoop of vanilla ice cream to each glass. Sprinkle lightly with instant coffee powder. Serve with long-handled spoons and soda straws. Serves 4-6.

Iced Coffee Continental
4 to 5 cups prepared cold coffee
1/2 teaspoon Angostura bitters
1/2 teaspoon vanilla extract
2 tablespoons sugar
Pour cold coffee into an ice cube tray, and freeze until firm. Stir bitters, vanilla extract, and sugar into remaining coffee. Fill tall glasses with frozen coffee cubes. Place a long teaspoon in each glass to prevent glass from crackling if adding hot coffee. Pour in remaining coffee, and serve immediately. Serves 4.

Brandied Chocolate Punch
1 cup prepared cold coffee
1 cup milk
2 squares semisweet chocolate, melted
2 tablespoons brandy
Freeze coffee in an ice cube tray. Combine frozen cubes with milk, chocolate, and brandy in blender container. Blend until frothy. Serve at once. Serves 2.

Coffee Alexander
1/2 ounce Kahlua
1/2 ounce Amaretto
6 ounces chilled coffee
2 scoops chocolate ice cream
Put ingredients in blender, and mix well until smooth. Top with whipped cream and chocolate shavings. Serves 2.

Coffee Desserts

Coffee Frost

• 1 cup freshly brewed coffee
• 1/3 cup sugar
• 1/3 cup brown sugar
  Dissolve all sugar in the coffee and cool. Pour into a metal tray or bowl and freeze until almost hard. Beat well, and freeze again to sherbet consistency. Turn into sherbet glasses, and top with whipped cream. Serves 4.

Frosty Miss

• 1cup freshly brewed coffee
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/2 teaspoon almond extract
  Dissolve regular and brown sugar in the coffee while still hot. Let cool. Add almond extract and pour mixture into metal tray or bowl. Freeze until almost hard. Beat well, and freeze again to sherbet consistency. Turn into sherbet glasses; top with whipped cream and a cherry. Serves 4.

Cafe Speciale

• 4 teaspoons chocolate syrup
• 1/2 cup heavy cream
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon sugar
• 1-1/2 cups extra-strength hot coffee
  Put 1 teaspoon chocolate syrup into each of 4 small cups. Combine cream. 1/4 teaspoon cinnamon, nutmeg and sugar. whip. Stir remaining 1/2 teaspoon cinnamon into hot coffee. Pour coffee into cups. Stir to blend with syrup. Top with whipped cream. Serves 4.

Ice Cream Parlor Mocha Soda

• 1/2 cup hot water
• 8 teaspoons finely ground coffee
• 2 cups milk
• 4 scoops chocolate ice cream
• 1 quart club soda
• Sweetened whipped cream or prepared whipped topping
  Place hot water in a medium-sized pitcher. Stir in coffee. finely ground into a powder texture, until blended. Stir in milk. Place 1 scoop or ice cream in each of 4 ice cream soda glasses. Pour coffee/milk mixture equally into each glass. Fill glasses almost to brim with club soda. Top with sweetened whipping cream or prepared whipped topping. Serves 4.

Mit Schlag
(With Whipped Cream)

• Brew a rich, strong cup of coffee. Top with a generous portion of whipped cream. Garnish with chocolate shavings or cinnamon sticks. Serves 1.

Coffee Glace

• 1/2 cup extra-strength cold coffee
• 1 cup light cream
• 3 egg yolks
• 6 tablespoons granulated sugar
• 4 tablespoons whipped cream
  Combine egg yolks and granulated sugar; beat until frothy. Combine coffee and light cream and whip the mixture until smooth. Add coffee mixture to the sugar mixture, and pour into ice cube tray. Chill until thickened to sherbet consistency. Serve in metal goblets and garnish with whipped cream. Serves 4.

Mocha Frosted

• 1 cup freshly brewed coffee
• 6 tablespoons chocolate syrup
• 1 pint vanilla ice cream, softened
• 1 cup prepared cold coffee
  Place hot coffee and chocolate syrup in blender container. Blend until smooth. Cool to room temperature. Pour into a medium howl. Add softened ice cream and cold coffee. With rotary beater, beat until smooth. Spoon into tall glasses, and serve immediately. Serves 4.

Almond Coffee Cream

• 2 teaspoons finely ground coffee
• 1/4 cup skim milk
• 2 egg whites
• 1/2 teaspoon salt
• Low-calorie sugar substitute
  (equal to 1/4 cup sugar)
• 1/8 teaspoon almond extract
• 1/4 cup finely chopped almonds

• 4 ounces non dairy whipped topping, thawed
  Dissolve finely ground coffee in milk. Beat egg whites with salt until foamy. Gradually beat in sugar substitute until mixture forms stiff. shiny peaks. Blend in coffee/milk mixture, almond extract and chopped almonds. Fold in dietetic whipped topping. Spoon into individual parfait glasses; garnish with additional chopped almonds if desired. Freeze until firm. Serves 6.

Mocha Mint

• 1 cup cold coffee
• 1 pint chocolate ice cream
• 1/4 cup creme de menthe
• Very thin chocolate-mint wafers
  Combine coffee, ice cream, and creme de menthe in blender container. Blend on low speed. Spoon into sherbet or wine glasses, and garnish each serving with a chocolate mint wafer. Serves 4.

Coffee Coke Float
2/3 cup cream, 2/12 cups strong sweetened coffee,
4 scoops coffee ice cream, 1 bottle coke.
Stir cream into coffee, fill 4 glasses 1/2 full,
add scoop of ice cream to each and top with coke.

Monin Gourmet Tea Recipes

Raspberry Tea (Glass)
Fill 12 oz. Glass with Ice
Add 1 oz. Monin Raspberry Tea
Top off with 10 oz. Water
Stir Well

Mango Tea (Pitcher)
Fill Pitcher with Ice
Add 5 oz. Monin Mango Tea
Fill with 50 oz. Water
Stir Well

Monin Coffee Recipes

Irish Cream Cappuccino
In 8 oz cup, mix:
1\2 ounce Monin Irish Cream Syrup
2 Shots of Espresso
Top with Frothed Milk

Almond Mocha
In 10 ounce cup, mix:
1\2 ounce Monin Almond Syrup
1 shot of Espresso
Fill with Hot Chocolate,
Top with Frothed Milk

Hazelnut Latte
In 10 ounce cup, mix
1\2 ounce Monin Hazelnut Syrup
1 Shot of Espresso
Top with Steamed Milk

Vanilla Cappuccino
In 8 ounce cup, mix:
1\2 ounce Monin Vanilla Syrup
1 shot of Espresso
Top with Frothed Milk

Cinnamon Espresso
In 4 ounce cup, mix:
1\4 ounce Monin Cinnamon Syrup
1 Shot of Espresso
Serve with Cinnamon Stick

Monin Cocktail Recipes

Vanilla Cappuccino
In a 12 oz. cup Mix:
1 oz. Monin Banana
1 oz. Lime Juice
Top with Frothed Milk
Blend with plenty of crushed ice

Monin’s Kiwi Margarita
In a 12 oz. cup Mix:
1 oz. Monin Kiwi
1 oz. Tequila
1/2 oz. Triple Sec
1 oz. Lime Juice
Blend with plenty of crushed ice

Monin’s Alcohol-Free Cocktails

Monin’s Purple Passion
In a 12 oz. cup Mix:
1/2 oz. Monin Peach
1/2 oz. Monin Blackberry
1 oz. Orange Juice
1 oz. Pineapple Juice
1 oz. Cranberry Juice

Monin Zum – Zum
In a 12 oz. cup Mix:
1 oz. Monin Passion Fruit
1 oz. Orange Juice
1 oz. Pineapple Juice

Monin Kids Drinks Recipes

Pink Panther
1 oz. Monin Banana
3 oz. Milk
Add a dash of Monin Grenadine

Ninja Turtle
In a 12 oz. Glass Mix:
1 oz. Monin Kiwi
Fill Glass with Lemon-Lime Soda

Monin Milkshake Recipes

Monin Chocolate Milkshake
In a blender Mix:
1 oz. Monin Swiss Chocolate
2 – 3 oz. of Milk
4 Scoops of Vanilla Ice Cream
Blend until smooth

Monin Berry Milkshake
In a blender Mix:
1 oz. of Monin Fruit Syrup*
2 – 3 oz. of Milk
4 Scoops of Vanilla Ice Cream
Blend until smooth
* We recommend Blueberry, Strawberry, Raspberry or Blackberry