New Easy Recipe

Quick, Tasty and Delicious Breakfast  Preparation Time: 5 Minutes Cook Time: 25 Minutes Serves: 4 people   Ingredients 1 medium sweet potato, washed and  peeled 4 large eggs Instructions Preheat oven to 400 degrees and grease  4 cups in a regular-sized muffin tin with coconut oil. Using a coarse cheese grater, grate the  sweet potato into a medium sized bowl. Using your fingers, line the 4 greased muffin tins with the sweet potatoes, pressing the sweet potatoes up against the sides to make a “crust”. Bake the sweet potato crusts for 5-8 minutes, making sure not to burn the sweet potatoes. Remove the muffin tin from the oven and carefully crack an egg in each mini-crust. Place the muffin tin back in the oven and bake for 10 minutes or until the egg whites are opaque (be careful not to overcook). Allow the egg nests to cool before removing from the muffin tin.   Do you love Coffee in breakfast? Of course you do ! Check out our wide range of easy Coffee Recipes Here .

 Creamy Irish Coffee Ingredients: 4 c Strong fresh coffee 1/4 c Sugar 1/2 c Irish whiskey 1 c whipping cream 2 tb Sugar 2 tb Irish whiskey How To: Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste. Add 1/2 cup Irish Whiskey and heat thoroughly but do not boil. (Scotch, Bourbon, or other whiskeys could be used.) Meanwhile, whip 1 cup whipping cream until light. Beat in 2 tb each of sugar and Irish whiskey. Pour coffee into mugs or goblets and pipe or spoon flavored cream on top.

Ingredients 1 c Chilled brewed coffee, made double-strength 2 tb Confectioners' sugar (rounded tablespoons) 3 c Chopped ice How To Combine the coffee, sugar, and ice, and blend until creamy.

 Coffee Soda Ingredients: 3 c Chilled double-strength coffee 1 tb Sugar 1 c Half and half 4 Scoops (1 pint) coffee ice cream 3/4 c Chilled club soda Sweetened whipped cream, 4 Maraschino cherries, Chocolate curls or cocoa, for garnish, optional How To: Combine the coffee and sugar blend in the half and half fill 4 soda glasses halfway with the coffee mixture, add a scoop of ice cream, and fill the glasses with soda. Garnish as desired with whipped cream, cherries, chocolate curls, or cocoa.

Ingredients 2 c Brewed espresso 1/4 c Sugar 1/2 ts Ground cinnamon How To In a saucepan over medium heat, simmer all ingredients just to dissolve. Place mixture in  a metal dish, cover and freeze for at least 5 hours, stirring the outer frozen mixture into the  centre every half hour, until firm but not solidly frozen. Just before serving, scrape the  mixture with a fork to lighten the texture. Makes 4 (1/2 cup) servings.

Ingredients: 2 c Half-and-half 15 oz Can cream of coconut 4 c Hot brewed coffee Sweetened whipped cream How To: Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly. Stir in coffee. Serve with sweetened whipped cream.

 Coffee Ice Ingredients: 2 c Brewed espresso 1/4 c Sugar 1/2 ts Ground cinnamon How To: In a saucepan over medium heat, simmer all ingredients just to dissolve. Place mixture in a metal dish, cover and freeze for at least 5 hours, stirring the outer frozen mixture into the centre every half hour, until firm but not solidly frozen. Just before serving, scrape the mixture with a fork to lighten the texture. Makes 4 (1/2 cup) servings.

Ingredients: 1/3 c Ground coffee 1 ts Chocolate extract 1/2 ts Mint extract 1/4 ts Vanilla extract How To: Place coffee in a blender or food processor. In a cup, combine extracts. With processor running, add extracts. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator. Yield: mix for eight 6-ounce servings. Are you also a crazy Almond Lover?  Check out our Chocolate Almond Coffee Recipe here . 

Ingredients 2 tb Instant coffee 1/4 c Sugar 1 ds Salt 1 oz Squares unsweetened chocolate 1 c Water 3 c Milk Whipped cream How To In saucepan combine coffee, sugar, salt, chocolate, and water; stir over low heat until chocolate has melted. Simmer 4 minutes, stirring constantly. Gradually add milk, stirring constantly until heated. When piping hot, remove from heat and beat with rotary beater until mixture is frothy. Pour into cups and sail a dollop of whipped cream on the surface of each. Makes 6 servings. Want to add something more to Chocolate Coffee? Read out our Chocolate Mint Coffee Recipe Here