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COFFEE RECIPES
Café au Lait (France)
A French classic—equal parts strong coffee and steamed milk.
Ingredients:
1 cup strong brewed coffee
1 cup steamed milk
Instructions:
Brew a cup of strong coffee.
Steam or heat milk until hot but not boiling.
Pour coffee and milk together in equal parts.
Serve hot in a large cup.
Chef’s Tip:
For a sweeter twist, add a spoonful of sugar or a dash of cinnamon.
Ingredients:
1 cup strong brewed coffee
1 cup steamed milk
Instructions:
Brew a cup of strong coffee.
Steam or heat milk until hot but not boiling.
Pour coffee and milk together in equal parts.
Serve hot in a large cup.
Chef’s Tip:
For a sweeter twist, add a spoonful of sugar or a dash of cinnamon.
Cafézinho (Brazil)
Strong, sweet, and deeply traditional.
Ingredients:
1 cup water
2 Tbsp finely ground dark roast coffee
2 Tbsp sugar
Instructions:
In a saucepan, bring water to a boil and add sugar. Stir to dissolve.
Remove from heat and add coffee grounds. Stir and let steep for 30 seconds.
Strain through a fine mesh or cloth filter into a small cup. Serve immediately.
Chef’s Tip:
This coffee is best enjoyed strong and sweet—don’t skip the sugar!
Ingredients:
1 cup water
2 Tbsp finely ground dark roast coffee
2 Tbsp sugar
Instructions:
In a saucepan, bring water to a boil and add sugar. Stir to dissolve.
Remove from heat and add coffee grounds. Stir and let steep for 30 seconds.
Strain through a fine mesh or cloth filter into a small cup. Serve immediately.
Chef’s Tip:
This coffee is best enjoyed strong and sweet—don’t skip the sugar!
Greek Frappe (Greece)
A cool, frothy iced coffee—perfect for sunny days.
Ingredients:
2 tsp instant coffee
2 tsp sugar (optional)
¼ cup cold water
Ice cubes
Cold milk (optional)
Instructions:
Place coffee, sugar, and water in a shaker or jar. Shake until frothy.
Pour into a tall glass filled with ice.
Top off with cold milk if desired.
Chef’s Tip:
Serve with a straw for the classic Greek experience!
Ingredients:
2 tsp instant coffee
2 tsp sugar (optional)
¼ cup cold water
Ice cubes
Cold milk (optional)
Instructions:
Place coffee, sugar, and water in a shaker or jar. Shake until frothy.
Pour into a tall glass filled with ice.
Top off with cold milk if desired.
Chef’s Tip:
Serve with a straw for the classic Greek experience!
Vietnamese Iced Coffee (Cà Phê Sữa Đá)
Sweet, bold, and icy—Southeast Asia’s favorite pick-me-up.
Ingredients:
2 Tbsp dark roast ground coffee (preferably Vietnamese)
2 Tbsp sweetened condensed milk
½ cup hot water
Ice cubes
Instructions:
Brew strong coffee using a phin filter, French press, or pour-over.
Add sweetened condensed milk to a glass.
Pour hot coffee over the milk and stir well.
Fill a tall glass with ice and pour the sweet coffee over.
Stir and enjoy!
Chef’s Tip:
For extra richness, use double-strength coffee and extra condensed milk.
Ingredients:
2 Tbsp dark roast ground coffee (preferably Vietnamese)
2 Tbsp sweetened condensed milk
½ cup hot water
Ice cubes
Instructions:
Brew strong coffee using a phin filter, French press, or pour-over.
Add sweetened condensed milk to a glass.
Pour hot coffee over the milk and stir well.
Fill a tall glass with ice and pour the sweet coffee over.
Stir and enjoy!
Chef’s Tip:
For extra richness, use double-strength coffee and extra condensed milk.
Turkish Coffee
A rich, intense brew with a signature layer of foam.
Ingredients:
1 cup cold water
2 tsp very finely ground Turkish coffee
1–2 tsp sugar (optional)
Cardamom (optional)
Instructions:
Combine water, coffee, and sugar (if using) in a small pot or cezve.
Stir well and place over low heat.
Heat until foam rises—do not let it boil. Remove from heat and spoon foam into your cup.
Return to heat, repeat the foaming process once more, then pour into a small cup.
Let grounds settle before sipping.
Chef’s Tip:
Add a pinch of ground cardamom for an authentic Middle Eastern twist.
Ingredients:
1 cup cold water
2 tsp very finely ground Turkish coffee
1–2 tsp sugar (optional)
Cardamom (optional)
Instructions:
Combine water, coffee, and sugar (if using) in a small pot or cezve.
Stir well and place over low heat.
Heat until foam rises—do not let it boil. Remove from heat and spoon foam into your cup.
Return to heat, repeat the foaming process once more, then pour into a small cup.
Let grounds settle before sipping.
Chef’s Tip:
Add a pinch of ground cardamom for an authentic Middle Eastern twist.
Affogato al Caffè (Italy)
The ultimate Italian coffee dessert—hot espresso over cold gelato.
Ingredients:
1 scoop vanilla gelato or ice cream
1 shot hot espresso (or very strong coffee)
Instructions:
Place the gelato in a small dessert glass or bowl.
Pour the hot espresso directly over the gelato.
Serve immediately.
Chef’s Tip:
Garnish with chocolate shavings or a biscotti for extra flair!
Ingredients:
1 scoop vanilla gelato or ice cream
1 shot hot espresso (or very strong coffee)
Instructions:
Place the gelato in a small dessert glass or bowl.
Pour the hot espresso directly over the gelato.
Serve immediately.
Chef’s Tip:
Garnish with chocolate shavings or a biscotti for extra flair!
Ready for seconds?
Dive into the complete Coffee Cookbook Recipe collection—order Savannah Ryan’s cookbook on Amazon and find your new favorite meal.
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