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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 .
Quick, Tasty and Delicious Breakfast Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 8-10 Ingredients 3 Eggs ¼ Cup Coconut Oil, Melted ¼ Cup Almond Milk 1 Tablespoon honey ¾ Cup Cassava Flour ½ Tablespoon Baking Soda ¼ Tablespoon Salt Instructions In a mixing bowl, whisk the eggs. Add the coconut oil, almond milk, and honey. Mix well. Add the cassava flour, baking soda, and salt; mix well. Cook by scant ¼ Capfuls a couple minutes per side on a greased griddle or skillet over medium heat, or until golden brown and cooked through. Serve with maple syrup if desired. Melted coconut oil adds deliciousness to these Pancakes. Want more of Coconuts? Try out Coconut 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